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<title><![CDATA[The Indie Cooking Bestseller List]]></title>

<description><![CDATA[For the eight-week period ending August 11, 2009, and based on sales at hundreds of independent bookstores nationwide.]]></description>

<link><![CDATA[http://www.indiebound.org/indie-bestsellers]]></link>

<language><![CDATA[en-us]]></language>

<item>
<title><![CDATA[Cook Yourself Thin: Skinny Meals You Can Make in Minutes]]></title>
<link>http://www.indiebound.org/book/9781401341138</link>
<description><![CDATA[The ladies of "Cook Yourself Thin," a new Lifetime reality show, offer 80 easy, accessible recipes in this companion cookbook that teaches readers how to cut calories without compromising taste.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Cook Yourself Thin: Skinny Meals You Can Make in Minutes]]></dc:title>
<bsbl:rank><![CDATA[1]]></bsbl:rank>
<dc:creator><![CDATA[Lifetime Television (Eds.)]]></dc:creator>

<dc:publisher><![CDATA[Hyperion]]></dc:publisher>

<dc:identifier><![CDATA[9781401341138]]></dc:identifier>

<dc:description><![CDATA[The ladies of "Cook Yourself Thin," a new Lifetime reality show, offer 80 easy, accessible recipes in this companion cookbook that teaches readers how to cut calories without compromising taste.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[19.99]]></xcbl:UnitPriceValue>
</xcbl:UnitPrice>
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</item>

<item>
<title><![CDATA[Barefoot Contessa Back to Basics]]></title>
<link>http://www.indiebound.org/book/9781400054350</link>
<description><![CDATA[The essential Ina Garten cookbook focuses on the techniques behind her elegant food and easy entertaining style, offering nearly 100 brand-new recipes that will become trusted favorites. With full-color photographs and invaluable cooking tips, "Barefoot Contessa Back to Basics" is an essential addition to the cherished library of Barefoot Contessa cookbooks.
]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Barefoot Contessa Back to Basics]]></dc:title>
<bsbl:rank><![CDATA[2]]></bsbl:rank>
<dc:creator><![CDATA[Ina Garten]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9781400054350]]></dc:identifier>

<dc:description><![CDATA[The essential Ina Garten cookbook focuses on the techniques behind her elegant food and easy entertaining style, offering nearly 100 brand-new recipes that will become trusted favorites. With full-color photographs and invaluable cooking tips, "Barefoot Contessa Back to Basics" is an essential addition to the cherished library of Barefoot Contessa cookbooks.
]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[35]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat]]></title>
<link>http://www.indiebound.org/book/9780307460448</link>
<description><![CDATA[The perfect cupcake for every occasion. Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In "Martha Stewart's Cupcakes," the editors of "Martha Stewart Living" share 175 ideas for simple to spectacular creations-with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil's food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns. The book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children's parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings). In singular Martha Stewart style, the pages are both stunning in design-with a photograph of each finished treat-and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in "Martha Stewart's Cupcakes" will delight one and all.""]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat]]></dc:title>
<bsbl:rank><![CDATA[3]]></bsbl:rank>
<dc:creator><![CDATA[Martha Stewart Living Magazine (Eed.)]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9780307460448]]></dc:identifier>

<dc:description><![CDATA[The perfect cupcake for every occasion. Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In "Martha Stewart's Cupcakes," the editors of "Martha Stewart Living" share 175 ideas for simple to spectacular creations-with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil's food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns. The book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children's parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings). In singular Martha Stewart style, the pages are both stunning in design-with a photograph of each finished treat-and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in "Martha Stewart's Cupcakes" will delight one and all.""]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[24.99]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[The Art of Simple Food]]></title>
<link>http://www.indiebound.org/book/9780307336798</link>
<description><![CDATA[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.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Art of Simple Food]]></dc:title>
<bsbl:rank><![CDATA[4]]></bsbl:rank>
<dc:creator><![CDATA[Alice Waters]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9780307336798]]></dc:identifier>

<dc:description><![CDATA[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.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[35]]></xcbl:UnitPriceValue>
</xcbl:UnitPrice>
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<item>
<title><![CDATA[Mastering the Art of French Cooking, Volume I]]></title>
<link>http://www.indiebound.org/book/9780375413407</link>
<description><![CDATA["Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how. "Mastering the Art of French Cooking" is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: - It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.- It adapts classical techniques, wherever possible, to modern American conveniences.- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.- It offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking," the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Mastering the Art of French Cooking, Volume I]]></dc:title>
<bsbl:rank><![CDATA[5]]></bsbl:rank>
<dc:creator><![CDATA[Julia Child, et al.]]></dc:creator>

<dc:publisher><![CDATA[Knopf]]></dc:publisher>

<dc:identifier><![CDATA[9780375413407]]></dc:identifier>

<dc:description><![CDATA["Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how. "Mastering the Art of French Cooking" is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: - It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.- It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.- It adapts classical techniques, wherever possible, to modern American conveniences.- It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.- It offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as "Mastering the Art of French Cooking," the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[40]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking]]></title>
<link>http://www.indiebound.org/book/9780375711855</link>
<description><![CDATA[How many minutes should you cook green beans? Is it better to steam them or to boil them?What are the right proportions for a vinaigrette?How do you skim off fat?What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions-and so many more-in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia's kitchen wisdom-a book you can't do without.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking]]></dc:title>
<bsbl:rank><![CDATA[6]]></bsbl:rank>
<dc:creator><![CDATA[Julia Child]]></dc:creator>

<dc:publisher><![CDATA[Knopf]]></dc:publisher>

<dc:identifier><![CDATA[9780375711855]]></dc:identifier>

<dc:description><![CDATA[How many minutes should you cook green beans? Is it better to steam them or to boil them?What are the right proportions for a vinaigrette?How do you skim off fat?What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions-and so many more-in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia's kitchen wisdom-a book you can't do without.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[14.95]]></xcbl:UnitPriceValue>
</xcbl:UnitPrice>
</xcbl:Price>
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<item>
<title><![CDATA[Joy of Cooking (75th Anniversary Ed.)]]></title>
<link>http://www.indiebound.org/book/9780743246262</link>
<description><![CDATA[Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called "The Joy of Cooking." Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.Today, nine revisions later, the "Joy of Cooking" -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove."JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saute, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.This all-new, all-purpose anniversary edition of the "Joy of Cooking" offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.Happy Anniversary, JOY]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Joy of Cooking (75th Anniversary Ed.)]]></dc:title>
<bsbl:rank><![CDATA[7]]></bsbl:rank>
<dc:creator><![CDATA[Irma S. Rombauer, et al.]]></dc:creator>

<dc:publisher><![CDATA[Scribner]]></dc:publisher>

<dc:identifier><![CDATA[9780743246262]]></dc:identifier>

<dc:description><![CDATA[Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called "The Joy of Cooking." Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.Today, nine revisions later, the "Joy of Cooking" -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove."JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, saute, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.This all-new, all-purpose anniversary edition of the "Joy of Cooking" offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.Happy Anniversary, JOY]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[35]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[Food Matters]]></title>
<link>http://www.indiebound.org/book/9781416575641</link>
<description><![CDATA[From the award-winning guru of culinary simplicity and author of the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes a plan for responsible eating that's as good for the planet as it is for the waistline.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Food Matters]]></dc:title>
<bsbl:rank><![CDATA[8]]></bsbl:rank>
<dc:creator><![CDATA[Mark Bittman]]></dc:creator>

<dc:publisher><![CDATA[S&S]]></dc:publisher>

<dc:identifier><![CDATA[9781416575641]]></dc:identifier>

<dc:description><![CDATA[From the award-winning guru of culinary simplicity and author of the bestselling "How to Cook Everything" and "How to Cook Everything Vegetarian" comes a plan for responsible eating that's as good for the planet as it is for the waistline.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[25]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less]]></title>
<link>http://www.indiebound.org/book/9781416575665</link>
<description><![CDATA[Bittman, author of the popular "New York Times" column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that are as sophisticated as they are simple.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less]]></dc:title>
<bsbl:rank><![CDATA[9]]></bsbl:rank>
<dc:creator><![CDATA[Mark Bittman]]></dc:creator>

<dc:publisher><![CDATA[S&S]]></dc:publisher>

<dc:identifier><![CDATA[9781416575665]]></dc:identifier>

<dc:description><![CDATA[Bittman, author of the popular "New York Times" column "The Minimalist" and the bestselling How to Cook Everything series, offers readers a new level of ease with recipes that are as sophisticated as they are simple.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[26]]></xcbl:UnitPriceValue>
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<item>
<title><![CDATA[200 Under 200: 200 Recipes Under 200 Calories]]></title>
<link>http://www.indiebound.org/book/9780312556174</link>
<description><![CDATA[The "New York Times"-bestselling Hungry Girl phenomenon continues with this collection that boasts 200 recipes under 200 calories. This easy-to-use cookbook is presented in Lillien's signature wit and style, making these recipes as fun to read as they are to make.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[200 Under 200: 200 Recipes Under 200 Calories]]></dc:title>
<bsbl:rank><![CDATA[10]]></bsbl:rank>
<dc:creator><![CDATA[Lisa Lillien]]></dc:creator>

<dc:publisher><![CDATA[St. Martin's Griffin]]></dc:publisher>

<dc:identifier><![CDATA[9780312556174]]></dc:identifier>

<dc:description><![CDATA[The "New York Times"-bestselling Hungry Girl phenomenon continues with this collection that boasts 200 recipes under 200 calories. This easy-to-use cookbook is presented in Lillien's signature wit and style, making these recipes as fun to read as they are to make.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


<xcbl:Price>
<xcbl:UnitPrice>
<xcbl:UnitPriceValue><![CDATA[19.95]]></xcbl:UnitPriceValue>
</xcbl:UnitPrice>
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<item>
<title><![CDATA[Artisan Bread in Five Minutes a Day]]></title>
<link>http://www.indiebound.org/book/9780312362911</link>
<description><![CDATA[There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and "Artisan Bread in Five Minutes a Day" will show you how.Coauthors Jeff Hertzberg and Zoe Francois prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.With nearly 100 recipes to put this ingenious technique to use, "Artisan Bread in Five Minutes a Day" will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Artisan Bread in Five Minutes a Day]]></dc:title>
<bsbl:rank><![CDATA[11]]></bsbl:rank>
<dc:creator><![CDATA[Jeff Hertzberg, Zoe Francois]]></dc:creator>

<dc:publisher><![CDATA[Thomas Dunne]]></dc:publisher>

<dc:identifier><![CDATA[9780312362911]]></dc:identifier>

<dc:description><![CDATA[There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and "Artisan Bread in Five Minutes a Day" will show you how.Coauthors Jeff Hertzberg and Zoe Francois prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.With nearly 100 recipes to put this ingenious technique to use, "Artisan Bread in Five Minutes a Day" will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food]]></title>
<link>http://www.indiebound.org/book/9780764524837</link>
<description><![CDATA[The Ultimate One-Stop Vegetarian Cookbook  Here's the breakthrough cookbook that makes vegetarian cooking accessible to everyone. Whether you simply want to eat healthful meals or you are a committed vegetarian, you won't believe how many delicious dishes there are for you in this book. Mark Bittman, creator of the classic "How to Cook Everything," shows you how to cook great meatless meals for all occasions using fresh ingredients, basic kitchen equipment, and simple techniques. Written in Bittman's characteristically straightforward style, "How to Cook Everything Vegetarian" gives you everything you need to make vegetarian food that fits your schedule, your budget, your taste, and your lifestyle.  Praise for "How to Cook Everything Vegetarian"  "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese souffles." --Mario Batali, chef, author, and entrepreneur  "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's "How to Cook Everything Vegetarian" part of your culinary library." --Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the "Mesa Grill Cookbook"  "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun." --Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of "You: The Owner's Manual"
]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food]]></dc:title>
<bsbl:rank><![CDATA[12]]></bsbl:rank>
<dc:creator><![CDATA[Mark Bittman, Alan Witschonke (Illus.)]]></dc:creator>

<dc:publisher><![CDATA[Wiley]]></dc:publisher>

<dc:identifier><![CDATA[9780764524837]]></dc:identifier>

<dc:description><![CDATA[The Ultimate One-Stop Vegetarian Cookbook  Here's the breakthrough cookbook that makes vegetarian cooking accessible to everyone. Whether you simply want to eat healthful meals or you are a committed vegetarian, you won't believe how many delicious dishes there are for you in this book. Mark Bittman, creator of the classic "How to Cook Everything," shows you how to cook great meatless meals for all occasions using fresh ingredients, basic kitchen equipment, and simple techniques. Written in Bittman's characteristically straightforward style, "How to Cook Everything Vegetarian" gives you everything you need to make vegetarian food that fits your schedule, your budget, your taste, and your lifestyle.  Praise for "How to Cook Everything Vegetarian"  "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese souffles." --Mario Batali, chef, author, and entrepreneur  "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's "How to Cook Everything Vegetarian" part of your culinary library." --Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the "Mesa Grill Cookbook"  "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun." --Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of "You: The Owner's Manual"
]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More]]></title>
<link>http://www.indiebound.org/book/9781580089760</link>
<description><![CDATA[An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In "Rustic Fruit Desserts," each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award--winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. "" Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More]]></dc:title>
<bsbl:rank><![CDATA[13]]></bsbl:rank>
<dc:creator><![CDATA[Cory Schreiber, Julie Richardson]]></dc:creator>

<dc:publisher><![CDATA[Ten Speed Press]]></dc:publisher>

<dc:identifier><![CDATA[9781580089760]]></dc:identifier>

<dc:description><![CDATA[An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter's day. Simple, scrumptious, cherished-these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In "Rustic Fruit Desserts," each season's bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award--winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland's Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you're searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. "" Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers' markets. She lives in Portland, Oregon.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Ratio: The Simple Codes Behind the Craft of Everyday Cooking]]></title>
<link>http://www.indiebound.org/book/9781416566113</link>
<description><![CDATA[From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make all food come together. b&w photosthroughout.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Ratio: The Simple Codes Behind the Craft of Everyday Cooking]]></dc:title>
<bsbl:rank><![CDATA[14]]></bsbl:rank>
<dc:creator><![CDATA[Michael Ruhlman]]></dc:creator>

<dc:publisher><![CDATA[Scribner]]></dc:publisher>

<dc:identifier><![CDATA[9781416566113]]></dc:identifier>

<dc:description><![CDATA[From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make all food come together. b&w photosthroughout.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Hello, Cupcake!]]></title>
<link>http://www.indiebound.org/book/9780618829255</link>
<description><![CDATA[Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store. America's favorite food photography team, responsible for the covers of America's top magazines, shows how to create funny, scary, and sophisticated masterpieces, using a zipper lock bag and common candies and snack items.With these easy-to-follow techniques, even the most kitchen-challenged cooks can - raise a big-top circus cupcake tier for a kid's birthday - plant candy vegetables on Oreo earth cupcakes for a garden party - trot out a line of confectionery "pupcakes" for a dog fancier - serve sausage and pepperoni pizza cupcakes for April Fool's Day - bewitch trick-or-treaters with chilly ghost chocolate cupcakes - create holidays on icing with turkey cupcake place cards, a white cupcake Christmas wreath, and Easter egg cupcakes No baking skills or fancy pastry equipment is required. Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Hello, Cupcake!]]></dc:title>
<bsbl:rank><![CDATA[15]]></bsbl:rank>
<dc:creator><![CDATA[Karen Tack]]></dc:creator>

<dc:publisher><![CDATA[Houghton Mifflin]]></dc:publisher>

<dc:identifier><![CDATA[9780618829255]]></dc:identifier>

<dc:description><![CDATA[Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store. America's favorite food photography team, responsible for the covers of America's top magazines, shows how to create funny, scary, and sophisticated masterpieces, using a zipper lock bag and common candies and snack items.With these easy-to-follow techniques, even the most kitchen-challenged cooks can - raise a big-top circus cupcake tier for a kid's birthday - plant candy vegetables on Oreo earth cupcakes for a garden party - trot out a line of confectionery "pupcakes" for a dog fancier - serve sausage and pepperoni pizza cupcakes for April Fool's Day - bewitch trick-or-treaters with chilly ghost chocolate cupcakes - create holidays on icing with turkey cupcake place cards, a white cupcake Christmas wreath, and Easter egg cupcakes No baking skills or fancy pastry equipment is required. Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[How to Cook Everything: 2,000 Simple Recipes for Great Food]]></title>
<link>http://www.indiebound.org/book/9780764578656</link>
<description><![CDATA[Ten years after the first edition, the second edition of "How to Cook Everything" has been completely revised with over 50 new recipes, fully updated to reflect contemporary eating habits, and presented in a navigable, user-friendly layout.
]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[How to Cook Everything: 2,000 Simple Recipes for Great Food]]></dc:title>
<bsbl:rank><![CDATA[16]]></bsbl:rank>
<dc:creator><![CDATA[Mark Bittman, Alan Witschonke (Illus.)]]></dc:creator>

<dc:publisher><![CDATA[Wiley]]></dc:publisher>

<dc:identifier><![CDATA[9780764578656]]></dc:identifier>

<dc:description><![CDATA[Ten years after the first edition, the second edition of "How to Cook Everything" has been completely revised with over 50 new recipes, fully updated to reflect contemporary eating habits, and presented in a navigable, user-friendly layout.
]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[The Barbecue! Bible]]></title>
<link>http://www.indiebound.org/book/9780761149439</link>
<description><![CDATA[From "America's master griller" (Esquire), here's the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals.
]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Barbecue! Bible]]></dc:title>
<bsbl:rank><![CDATA[17]]></bsbl:rank>
<dc:creator><![CDATA[Steven Raichlen]]></dc:creator>

<dc:publisher><![CDATA[Workman]]></dc:publisher>

<dc:identifier><![CDATA[9780761149439]]></dc:identifier>

<dc:description><![CDATA[From "America's master griller" (Esquire), here's the biggest, baddest, best salute to our passion for barbecue, now in a full-color edition. A 500-recipe celebration of sizzle and smoke, Steven Raichlen's award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It's got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs--even a chapter on thirst-quenchers to serve while you're busy fanning the coals.
]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods]]></title>
<link>http://www.indiebound.org/book/9780307405241</link>
<description><![CDATA[For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. "Well-Preserved" is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With "Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods," you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat " Instead, you'll be whipping up the seasons' best meals all year long.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods]]></dc:title>
<bsbl:rank><![CDATA[18]]></bsbl:rank>
<dc:creator><![CDATA[Eugenia Bone]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9780307405241]]></dc:identifier>

<dc:description><![CDATA[For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. "Well-Preserved" is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With "Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods," you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat " Instead, you'll be whipping up the seasons' best meals all year long.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[The New Moosewood Cookbook]]></title>
<link>http://www.indiebound.org/book/9781580081306</link>
<description><![CDATA[Since its original publication in 1977, this influential and enormously popular cookbook has been at the forefront of the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming pen-and-ink drawings, hand lettering, and conversational tone, Mollie introduced millions to a more healthful, natural way of cooking. This new edition&#130;Aia companion volume to her upcoming TV series based on MOOSEWOOD and ENCHANTED BROCCOLI&#130;Aipreserves the major revisions and additions that Mollie made in 1992, adding 5 new recipes from Mollie's current repertoire and 16 pages of beautiful color food photography featuring dishes prepared on the TV show. We know you've seen MOOSEWOOD before, but we promise you've never seen it quite like this      Watch Mollie Katzen, author of The Moosewood Cookbook, speak at the JamesBeard Foundation Cookbook Hall of Fame awards Reviews &#130;AuThe book's unpretentious feel . . . was suited to its era but over the years has lost none of its appeal. It's one cookbook that will surely continue to improve with age.&#130;Au&#130;AiSaveur]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The New Moosewood Cookbook]]></dc:title>
<bsbl:rank><![CDATA[19]]></bsbl:rank>
<dc:creator><![CDATA[Mollie Katzen]]></dc:creator>

<dc:publisher><![CDATA[Ten Speed Press]]></dc:publisher>

<dc:identifier><![CDATA[9781580081306]]></dc:identifier>

<dc:description><![CDATA[Since its original publication in 1977, this influential and enormously popular cookbook has been at the forefront of the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming pen-and-ink drawings, hand lettering, and conversational tone, Mollie introduced millions to a more healthful, natural way of cooking. This new edition&#130;Aia companion volume to her upcoming TV series based on MOOSEWOOD and ENCHANTED BROCCOLI&#130;Aipreserves the major revisions and additions that Mollie made in 1992, adding 5 new recipes from Mollie's current repertoire and 16 pages of beautiful color food photography featuring dishes prepared on the TV show. We know you've seen MOOSEWOOD before, but we promise you've never seen it quite like this      Watch Mollie Katzen, author of The Moosewood Cookbook, speak at the JamesBeard Foundation Cookbook Hall of Fame awards Reviews &#130;AuThe book's unpretentious feel . . . was suited to its era but over the years has lost none of its appeal. It's one cookbook that will surely continue to improve with age.&#130;Au&#130;AiSaveur]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<title><![CDATA[What We Eat When We Eat Alone: Stories and 100 Recipes]]></title>
<link>http://www.indiebound.org/book/9781423604969</link>
<description><![CDATA[WHAT WE EAT WHEN WE EAT ALONE  Stories and Recipes  RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form.  In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone. Deborah Madison won a James Beard award for her cookbook Local Flavors. Her books have sold more than 350,000 copies. Food memoirs now have a major shelf in most big bookstores due to the popularity of books like In Defense of Food and Animal, Vegetable, Miracle, according to NPR.  The New York Times said she is "a wizard with fresh produce."  Online marketing and promotions. Print and web advertising campaign.  National broadcast and print publicity.  Co-op available.  Deborah Madison is the author of nine cookbooks and countless articles on food, cooking, and farming. Currently she blogs for Gourmet and Culinate. Her books have been honored with two Julia Child Cookbook of the Year awards and four James Beard awards, among others. Deborah is a longtime active leader in slow food and she sits on the board of the Seed Savers Exchange. She lives in Galisteo, New Mexico, with her husband, Patrick McFarlin.  Patrick McFarlin is a journeyman painter and graphic designer. His fine art has been shown in New York, San Francisco, Houston, Scottsdale, and Santa Fe, among other cities. He is the creator of Pat's Downtown Club, featured on CBS Sunday Morning. He has received numerous awards and fellowships for his painting. He works out of his studio in Santa Fe, New Mexico. ]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[What We Eat When We Eat Alone: Stories and 100 Recipes]]></dc:title>
<bsbl:rank><![CDATA[20]]></bsbl:rank>
<dc:creator><![CDATA[Deborah Madison, Patrick McFarlin]]></dc:creator>

<dc:publisher><![CDATA[Gibbs Smith]]></dc:publisher>

<dc:identifier><![CDATA[9781423604969]]></dc:identifier>

<dc:description><![CDATA[WHAT WE EAT WHEN WE EAT ALONE  Stories and Recipes  RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form.  In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food. The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone. Deborah Madison won a James Beard award for her cookbook Local Flavors. Her books have sold more than 350,000 copies. Food memoirs now have a major shelf in most big bookstores due to the popularity of books like In Defense of Food and Animal, Vegetable, Miracle, according to NPR.  The New York Times said she is "a wizard with fresh produce."  Online marketing and promotions. Print and web advertising campaign.  National broadcast and print publicity.  Co-op available.  Deborah Madison is the author of nine cookbooks and countless articles on food, cooking, and farming. Currently she blogs for Gourmet and Culinate. Her books have been honored with two Julia Child Cookbook of the Year awards and four James Beard awards, among others. Deborah is a longtime active leader in slow food and she sits on the board of the Seed Savers Exchange. She lives in Galisteo, New Mexico, with her husband, Patrick McFarlin.  Patrick McFarlin is a journeyman painter and graphic designer. His fine art has been shown in New York, San Francisco, Houston, Scottsdale, and Santa Fe, among other cities. He is the creator of Pat's Downtown Club, featured on CBS Sunday Morning. He has received numerous awards and fellowships for his painting. He works out of his studio in Santa Fe, New Mexico. ]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<title><![CDATA[Diners, Drive-Ins and Dives: An All-American Road Trip...with Recipes!]]></title>
<link>http://www.indiebound.org/book/9780061724886</link>
<description><![CDATA[ Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.  Packed with Guy's iconic personality, "Diners, Drive-ins and Dives" follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Diners, Drive-Ins and Dives: An All-American Road Trip...with Recipes!]]></dc:title>
<bsbl:rank><![CDATA[21]]></bsbl:rank>
<dc:creator><![CDATA[Guy Fieri]]></dc:creator>

<dc:publisher><![CDATA[Morrow Cookbooks]]></dc:publisher>

<dc:identifier><![CDATA[9780061724886]]></dc:identifier>

<dc:description><![CDATA[ Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.  Packed with Guy's iconic personality, "Diners, Drive-ins and Dives" follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Bobby Flay's Burgers, Fries, & Shakes]]></title>
<link>http://www.indiebound.org/book/9780307460639</link>
<description><![CDATA[Usher in summertime with these creative recipes from Flay, chef and Food Network star, who offers expert instruction on taking burgers, fries, and shakes to a higher level with ease.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Bobby Flay's Burgers, Fries, & Shakes]]></dc:title>
<bsbl:rank><![CDATA[22]]></bsbl:rank>
<dc:creator><![CDATA[Bobby Flay]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9780307460639]]></dc:identifier>

<dc:description><![CDATA[Usher in summertime with these creative recipes from Flay, chef and Food Network star, who offers expert instruction on taking burgers, fries, and shakes to a higher level with ease.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<title><![CDATA[Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery]]></title>
<link>http://www.indiebound.org/book/9780307408839</link>
<description><![CDATA[Forget everything you've heard about health-conscious baking. Simply, "BabyCakes" is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there "is" a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture. Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes-most are gluten-free, all are without refined sugar-in hopes of combating her own wheat, dairy, and sugar sensitivities. In "BabyCakes, " she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones-all the while guiding you safely through techniques she's spent years perfecting. When BabyCakes NYC opened on Manhattan's Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions-and, soon enough, celebrities and dessert lovers of every kind-to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers. Enclosed within these pages are all the "secrets" you'll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson. For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC's celebrated frosting (so delicious it has fans tipping back frosting shots ), to name just a few. Finally, Erin's blissful desserts are yours for the baking]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery]]></dc:title>
<bsbl:rank><![CDATA[23]]></bsbl:rank>
<dc:creator><![CDATA[Erin McKenna]]></dc:creator>

<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>

<dc:identifier><![CDATA[9780307408839]]></dc:identifier>

<dc:description><![CDATA[Forget everything you've heard about health-conscious baking. Simply, "BabyCakes" is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there "is" a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture. Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes-most are gluten-free, all are without refined sugar-in hopes of combating her own wheat, dairy, and sugar sensitivities. In "BabyCakes, " she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones-all the while guiding you safely through techniques she's spent years perfecting. When BabyCakes NYC opened on Manhattan's Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions-and, soon enough, celebrities and dessert lovers of every kind-to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers. Enclosed within these pages are all the "secrets" you'll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson. For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC's celebrated frosting (so delicious it has fans tipping back frosting shots ), to name just a few. Finally, Erin's blissful desserts are yours for the baking]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<title><![CDATA[The Healthy College Cookbook]]></title>
<link>http://www.indiebound.org/book/9781603420303</link>
<description><![CDATA[In less time and for less money than it takes to order pizza, you can make it yourself! Three harried but heatlh-conscious college students compiled and tested this collection of more than 200 tasty, hearty, inexpensive recipes anyone can cook -- yes, anyone! Whether you're short on cash, fearful of fat, counting your calories, or just miss home cooking, The Healthy College Cookbook offers everything you need to make good food yourself.
]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Healthy College Cookbook]]></dc:title>
<bsbl:rank><![CDATA[24]]></bsbl:rank>
<dc:creator><![CDATA[Alexandra Nimetz, et al.]]></dc:creator>

<dc:publisher><![CDATA[Storey]]></dc:publisher>

<dc:identifier><![CDATA[9781603420303]]></dc:identifier>

<dc:description><![CDATA[In less time and for less money than it takes to order pizza, you can make it yourself! Three harried but heatlh-conscious college students compiled and tested this collection of more than 200 tasty, hearty, inexpensive recipes anyone can cook -- yes, anyone! Whether you're short on cash, fearful of fat, counting your calories, or just miss home cooking, The Healthy College Cookbook offers everything you need to make good food yourself.
]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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<item>
<title><![CDATA[Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking]]></title>
<link>http://www.indiebound.org/book/9781401323066</link>
<description><![CDATA[Lang trained with the world's best chefs before giving up the fancy kitchen for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. "Serious Barbecue" will have amateur and expert cooks enjoying perfect results every time.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking]]></dc:title>
<bsbl:rank><![CDATA[25]]></bsbl:rank>
<dc:creator><![CDATA[Adam Perry Lang]]></dc:creator>

<dc:publisher><![CDATA[Hyperion]]></dc:publisher>

<dc:identifier><![CDATA[9781401323066]]></dc:identifier>

<dc:description><![CDATA[Lang trained with the world's best chefs before giving up the fancy kitchen for the thrill of cooking with just meat and fire. Now, he's on a mission to turn everyone into an expert. "Serious Barbecue" will have amateur and expert cooks enjoying perfect results every time.]]></dc:description>

<dc:contributor><![CDATA[]]></dc:contributor>


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