Savour the Pacific or Cooking Alaska Style

Savour the Pacific: A Discovery of Taste

Author: Annabel Langbein

This delightful cookbook explores the ingredients of the Pacific Rim and the region's vibrant new cuisine. More than an exciting recipe collection, "Savour the Pacific" unearths the fascinating lore and history behind the Pacific kitchen, and shows how to use and enjoy the exotic ingredients and flavors of the Pacific. This book of mouthwatering recipes presents the new cooking of the Pacific at its best -- fresh, simple, light, and bursting with exciting flavors. This award-winning book is suited to cooks of all levels.

Look this: Freaks Geeks and Cool Kids or The Economics of Poverty and Discrimination

Cooking Alaska Style

Author: Conrad Holler

The Hollers have been living and cooking wild game in Wasilla since 1974. Sharing some of their special cooking secrets in Cooking Alaska Style they also add a word of caution about caring for freshly-caught fish and game. The book has a comb binding and blank pages next to each recipe so that the user may add his or her own embellishments to the dish.

Apples and Pears or Cucina Essenziale

Apples and Pears

Author: Rose Marie Donhauser

Our Heavenly Treats Series continues with three fresh titles, each accompanied by a miniature kitchen utensil. Perfect gifts for all occasions. Among some of our favorites in pies and over ice cream, apples and pears also go perfectly with entrees and side dishes. From Deep-Fued Apple and Pear Pieces with Plum Sauce to Red Cabbage with Cinnamon Apples, these fruits will add the perfect touch to your next meal. You'll also fund tempting dips, sauces, and chutneys, as well as, important information on different apple and pear varieties. Add some zest to your next culinary experience and try these fruits for an extra sweet touch.

Book about: China Marine or Politics and the Constitution of Athens

Cucina Essenziale: Essential Cooking

Author: Stefano Cavallini

From one of the rising stars of Italian cooking, 100 contemporary recipes that reinterpret the traditional cuisine of Italy.

Stefano Cavallini is one of the most talented and original young Italian chefs cooking in London today, creating modern Italian dishes with focus and precision. His approach is bold and concentrated—flavors are exquisitely intense, yet the overall effect is light and perfectly balanced. In Cucina Essenziale, Cavallini presents his signature dishes, including a selection of step–by–step “masterclass” recipes that demonstrate key techniques. Among the recipes, which range from antipasti to dolci, are a salad of foie gras with baby spinach and balsamic vinegar; eggplant and taleggio ravioli with butter and pine nuts; leg of lamb with artichoke sauce and roast potatoes; and a lemon mousse with thyme syrup. Elegantly designed and filled with color photos, Cucina Essenziale offers a fresh look at authentic Italian cooking.

History of Kitchen Gardening or Being Vegan

History of Kitchen Gardening

Author: Campbell

This book is a new and significantly revised ver sion of the much acclaimed Charleston Kedding: A History of Kitchen Gardening, which was published in 1996. In that book, the story revolve d around a fictional kitchen garden, but in this new edition, the author has been able to disclose her main source and her book is all the better for

Books about: Walk Away the Pounds or Atkins for Life

Being Vegan

Author: Joanne Stepaniak

In Being Vegan, renowned activist and award-winning on-line columnist Joanne Stepaniak presents the definitive Q&A primer on an often misunderstood life choice. Fielding questions from friends and foes, she describes how compassion, kindness, and mercy to animals can be integrated into everyday life. It covers living the vegan philosophy and ethic, discovering hidden animal products and ingredients, and more.

What People Are Saying

Tom Regan
In Joanne Stepaniak's hands, veganism isn't just a matter of what you don't eat, it infuses and informs every aspect of a full, flourishing human (and humane) existence.
—(Tom Regan, Ph.D., Founder of The Culture and Animals Foundation and Author of Pulitzer Prize-Nominated The Case for Animal Rights)

John Robbins
Joanne Stepaniak has long been one of the freshest voices on the social challenges, large and small, that arise for vegetarians and vegans.
—(John Robbins, Author of Diet for a New America)