Microwave Cooking for One by Marie T Smith
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Forever Summer by Nigella Lawson — The cookbook
to coincide with the launch of the Style Network's series Forever Summer. Nigella
Lawson is one of Britain's most influential food writers, and a brilliant home cook.
How to Be a Domestic Goddess, her award-winning cookbook, sold more than 100,000
copies. Nigella Bites, another great success, featured enticing recipes made with
minimum effort. In Forever Summer, Nigella Lawson shares her favorite warm-weather
recipes that will give readers that "lazy summer feeling" all year long. Fresh,
innovative, versatile, and delicious, this irresistible cookbook combines Nigella's breezy
style with mouth-watering recipes, ranging from Mediterranean Roasted Vegetables and
Barbecued Sea Bass, to Chicken Salad with Spinach and Happiness Soup, to a gorgeous
Strawberry Meringue Layer Cake.
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Tyler Florence's Real Kitchen by Tyler Florence —
Bold. Unfussy. Irresistible. Real. That’s the kind of food
that comes out of Tyler Florence’s kitchen. With a culinary
sensibility refined in some of New York’s most high-profile
restaurants, and a down-home practicality gained as the
cooking guru of Food 911, Tyler cooks food that’s fresh,
flavorful, and totally doable. In Tyler Florence’s Real
Kitchen, he’ll show you how to cook simple meals that taste
amazing, from comfort-food to classics to vibrantly new
dishes. With helpful notes on essential pantry staples and a
list of the kitchen equipment you really need, Tyler
Florence’s Real Kitchen is a fresh, creative exploration
of just how fun (and delicious) your cooking can be.
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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson —
In the
busy, stressful life of the modern woman, there could be more
feel-good mileage from running up a tray of muffins or baking a
cake than in almost any other cooking. But we're so busy making
efficient, 'modern' food, that we too easily forget, what
Nigella demonstrates in this mouthwatering and deliciously
reassuring cookbook, that actually it 's not hard to make a
cake, that the appreciation and satisfaction it brings are out
of all proportion to the little effort involved. A domestic
goddess has to maintain her cool when faced with pastry — but
with Nigella's guidance even shortcrust pastry can be pretty
pain-free. Here at last is the book which understands our
anxieties, feeds our fantasies and puts cakes, pies, pastries,
preserves, puddings, bread and biscuits back into today's
kitchen and our lives. Everything from cup cakes to certosino,
from brownies to bagels, from peach cream pie to pizza, chewy
amaretti to Blueberry boy-bait, from baklava to a Barbie cake,
as well as children's cooking, Christmas baking and other family
treats.
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The Lady & Sons Savannah Country Cookbook by Paula H. Deen
— From one of Savannah's most popular
restaurants comes this cookbook of classic southern family
favorites, with an introduction by Midnight in the Garden
of Good and Evil author John Berendt.
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters —
Perhaps more responsible
than anyone for the revolution in the way we eat, cook, and
think about food, Alice Waters has “single-handedly chang[ed]
the American palate” according to the New York Times. Her
simple but inventive dishes focus on a passion for flavor
and a reverence for locally produced, seasonal foods.
With an essential
repertoire of timeless, approachable recipes chosen to
enhance and showcase great ingredients, The Art of Simple
Food is an indispensable resource for home cooks. Here you
will find Alice’s philosophy on everything from stocking
your kitchen, to mastering fundamentals and preparing
delicious, seasonal inspired meals all year long. Always
true to her philosophy that a perfect meal is one that’s
balanced in texture, color, and flavor, Waters helps us
embrace the seasons’ bounty and make the best choices when
selecting ingredients. Fill your market basket with pristine
produce, healthful grains, and responsibly raised meat,
poultry, and seafood, then embark on a voyage of culinary
rediscovery that reminds us that the most gratifying dish is
often the least complex.
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How to Cook Everything: Simple Recipes for Great Food by
Mark Bittman — Great Food Made Simple
Here's the breakthrough one-stop cooking reference for
today's generation of cooks! Nationally known cooking
authority Mark Bittman shows you how to prepare great food
for all occasions using simple techniques, fresh
ingredients, and basic kitchen equipment. Just as important,
How to Cook Everything™ takes a relaxed, straightforward
approach to cooking, so you can enjoy yourself in the
kitchen and still achieve outstanding results. Praise for
How to Cook Everything™ by Mark Bittman "In his introduction
to How to Cook Everything™, Mark Bittman says, ‘Anyone can
cook, and most everyone should.’ Now, hopefully everyone
will — this work is a rare achievement. Mark is in that
pantheon of a few gifted cook/writers who make very, very
good food simple and accessible. I read his recipes and my
mouth waters. I read his directions and head for the
kitchen. Bravo, Mark, for taking us away from take-out and
back to the fun of food." — Lynne Rossetto Kasper, host of
the international public radio show "The Splendid Table with
Lynne Rossetto Kasper" "Mark Bittman is the best home cook I
know, and How to Cook Everything™ is the best basic cookbook
I've seen." —Jean-Georges Vongerichten, award-winning
chef/owner of Jean-Georges "Useful to the novice cook or the
professional chef, How to Cook Everything™ is a tour de
force cookbook by Mark Bittman. Mark lends his considerable
knowledge and clear, concise writing style to explanations
of techniques and quick, classic recipes. This is a
complete, reliable cookbook." —Jacques Pépin, chef, cookbook
author, and host of his own PBS television series "Sometimes
all the things that a particular person does best come
together in a burst of synergy, and the result is truly
marvelous. This book is just such an instance. Mark Bittman
is not only the best home cook we know, he is also a born
teacher, a gifted writer, and a canny kitchen tactician who
combines great taste with eminent practicality. Put it all
together and you have How to Cook Everything™, a cookbook
that will inspire American home cooks not only today but for
years to come.
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The Way to Cook by Julia Child —
"Julia Child's . . . seventh
book, The Way to Cook, is her magnus opus . . . the
biggest and most comprehensive collection of Child
recipes and comments . . . (with) the same warm,
generous, informal approach that has made her the most
celebrated cook in America".--Phyllis Hanes,
Christian Science Monitor. 600 full-color photos.
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The New Joy of Cooking by Erma S. Rombauer, et. al —
Since its original publication,
Joy of Cooking has been the most authoritative cookbook
in America - the one upon which millions of cooks have
confidently relied for more than sixty-five years. This,
the first revision in more than twenty years, is better
than ever. Here's why: Every chapter has been rethought
with an emphasis on freshness, convenience, and health.
All the recipes have been reconceived and tested with an
eye to modern taste, and the cooking knowledge imparted
with each subject enriched to the point where everyone
from a beginning to an experienced cook will feel
completely supported. The new Joy provides more thorough
descriptions of ingredients, from the familiar to the
most exotic. An all-new "RULES" section in many
chapters gives essential cooking basics at a glance.
Separate new chapters on grains, beans, and pasta include
recipes for grits, polenta, pilafs, risottos, vegetarian chili, bean casseroles, and make-ahead
lasagnas. New
baking and dessert chapters promise to enhance Joy of
Cooking's reputation as a bible for bakers. Little Dishes
showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried
wontons. All new drawings of techniques, ingredients, and
equipment, integrated throughout an elegant new design,
and over 300 more pages round out the new Joy. Among this
book's other unique features: microwave instructions for
preparing beans, grains, and vegetables; dozens of new
recipes for people who are lactose intolerant.
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It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to.—Norm Peterson, Arizona
My hubby keeps looking in the cookbook, and asks "when will you cook this recipe?"—Lori Hamby, Florida |










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