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

<description><![CDATA[Based on sales in independent bookstors nationwide for the eight-week period ending August 10, 2010.]]></description>

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

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

<item>
<title><![CDATA[In the Green Kitchen]]></title>
<link>http://www.indiebound.org/book/9780307336804</link>
<description><![CDATA[Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[In the Green Kitchen]]></dc:title>
<bsbl:rank><![CDATA[1]]></bsbl:rank>
<dc:creator><![CDATA[Alice Waters]]></dc:creator>
<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>
<dc:identifier><![CDATA[9780307336804]]></dc:identifier>
<dc:description><![CDATA[Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-04-06T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion]]></title>
<link>http://www.indiebound.org/book/9780547241814</link>
<description><![CDATA[The endlessly imaginative duo who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. Captivate Mom with a bouquet of  long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting.       So what is new, Cupcake?   • Dozens of "EZ" projects that use just a few ingredients--perfect for kids and parties.  • More pictures, brighter colors, bolder designs.  • More faux-food creations-- so real you won't believe they're cupcakes!    • More comical critters and the cutest pets ever!• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.  • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas.     You'll end up with cupcakes so striking that you won't want to eat them -- but so delicious you'll have no choice!]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[What's New, Cupcake?: Ingeniously Simple Designs for Every Occasion]]></dc:title>
<bsbl:rank><![CDATA[2]]></bsbl:rank>
<dc:creator><![CDATA[Karen Tack, Alan Richardson]]></dc:creator>
<dc:publisher><![CDATA[Houghton Mifflin Harcourt]]></dc:publisher>
<dc:identifier><![CDATA[9780547241814]]></dc:identifier>
<dc:description><![CDATA[The endlessly imaginative duo who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. Captivate Mom with a bouquet of  long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting.       So what is new, Cupcake?   • Dozens of "EZ" projects that use just a few ingredients--perfect for kids and parties.  • More pictures, brighter colors, bolder designs.  • More faux-food creations-- so real you won't believe they're cupcakes!    • More comical critters and the cutest pets ever!• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.  • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas.     You'll end up with cupcakes so striking that you won't want to eat them -- but so delicious you'll have no choice!]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2010-04-01T00:00:00-04:00</dc:date>
</item>

<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, sauté, 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[3]]></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, sauté, 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:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2006-10-31T00:00:00-05:00</dc:date>
</item>

<item>
<title><![CDATA[Barefoot Contessa Back to Basics]]></title>
<link>http://www.indiebound.org/book/9781400054350</link>
<description><![CDATA[Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. 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[4]]></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[Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. 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:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2008-10-28T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Fiesta at Rick's: Fabulous Food for Great Times with Friends]]></title>
<link>http://www.indiebound.org/book/9780393058994</link>
<description><![CDATA[Entertaining is made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo's "Top Chef" Masters.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Fiesta at Rick's: Fabulous Food for Great Times with Friends]]></dc:title>
<bsbl:rank><![CDATA[5]]></bsbl:rank>
<dc:creator><![CDATA[Rick Bayless]]></dc:creator>
<dc:publisher><![CDATA[Norton]]></dc:publisher>
<dc:identifier><![CDATA[9780393058994]]></dc:identifier>
<dc:description><![CDATA[Entertaining is made easy, with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo's "Top Chef" Masters.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-07-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Planet Barbecue!: 309 Recipes, 60 Countries]]></title>
<link>http://www.indiebound.org/book/9780761148012</link>
<description><![CDATA[Setting out--again--on the barbecue trail four years ago, Raichlen visited 53 countries and collected 275 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Planet Barbecue!: 309 Recipes, 60 Countries]]></dc:title>
<bsbl:rank><![CDATA[6]]></bsbl:rank>
<dc:creator><![CDATA[Steven Raichlen]]></dc:creator>
<dc:publisher><![CDATA[Workman]]></dc:publisher>
<dc:identifier><![CDATA[9780761148012]]></dc:identifier>
<dc:description><![CDATA[Setting out--again--on the barbecue trail four years ago, Raichlen visited 53 countries and collected 275 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2010-05-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Mastering the Art of French Cooking, Volume I]]></title>
<link>http://www.indiebound.org/book/9780375413407</link>
<description><![CDATA[This is the classic cookbook, in its entirety—all 524 recipes.“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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood 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.Bon appétit!]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Mastering the Art of French Cooking, Volume I]]></dc:title>
<bsbl:rank><![CDATA[7]]></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[This is the classic cookbook, in its entirety—all 524 recipes.“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 more than 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 100 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 United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood 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.Bon appétit!]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2001-10-16T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Fast, Fresh, & Green: More Than 90 Delicious Recipes for Veggie Lovers]]></title>
<link>http://www.indiebound.org/book/9780811865661</link>
<description><![CDATA[This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Fast, Fresh, & Green: More Than 90 Delicious Recipes for Veggie Lovers]]></dc:title>
<bsbl:rank><![CDATA[8]]></bsbl:rank>
<dc:creator><![CDATA[Susie Middleton]]></dc:creator>
<dc:publisher><![CDATA[Chronicle]]></dc:publisher>
<dc:identifier><![CDATA[9780811865661]]></dc:identifier>
<dc:description><![CDATA[This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2010-04-14T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[101 Things I Learned in Culinary School]]></title>
<link>http://www.indiebound.org/book/9780446550307</link>
<description><![CDATA[Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts,  provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[101 Things I Learned in Culinary School]]></dc:title>
<bsbl:rank><![CDATA[9]]></bsbl:rank>
<dc:creator><![CDATA[Louis Eguaras]]></dc:creator>
<dc:publisher><![CDATA[Grand Central]]></dc:publisher>
<dc:identifier><![CDATA[9780446550307]]></dc:identifier>
<dc:description><![CDATA[Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts,  provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.The book will feature a wide range of illustrated lessons, from how to properly hold a knife... to the history of food... from food preparation and presentation... to restaurant hospitality and management, and much more.The book will be presented in the distinctive and highly-attractive packaged style of 101 THINGS I LEARNED IN ARCHITECTURE SCHOOL, and will be the perfect gift for anyone who is thinking about entering culinary school, is already enrolled, or even just the casual chef.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-05-01T00:00:00-04:00</dc:date>
</item>

<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[10]]></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:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2007-10-02T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Ad Hoc at Home]]></title>
<link>http://www.indiebound.org/book/9781579653774</link>
<description><![CDATA[In this cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville, California, Keller showcases more than 200 recipes for family-style meals. Full-color photographs throughout.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Ad Hoc at Home]]></dc:title>
<bsbl:rank><![CDATA[11]]></bsbl:rank>
<dc:creator><![CDATA[Thomas Keller]]></dc:creator>
<dc:publisher><![CDATA[Artisan]]></dc:publisher>
<dc:identifier><![CDATA[9781579653774]]></dc:identifier>
<dc:description><![CDATA[In this cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville, California, Keller showcases more than 200 recipes for family-style meals. Full-color photographs throughout.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2009-11-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals]]></title>
<link>http://www.indiebound.org/book/9781401323592</link>
<description><![CDATA[Part cooking how-to, part guide to changing people's eating habits, "Jamie's Food Revolution" presents a revolutionary concept that asks readers to learn easy, healthy recipes and pass them on.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals]]></dc:title>
<bsbl:rank><![CDATA[12]]></bsbl:rank>
<dc:creator><![CDATA[Jamie Oliver]]></dc:creator>
<dc:publisher><![CDATA[Hyperion]]></dc:publisher>
<dc:identifier><![CDATA[9781401323592]]></dc:identifier>
<dc:description><![CDATA[Part cooking how-to, part guide to changing people's eating habits, "Jamie's Food Revolution" presents a revolutionary concept that asks readers to learn easy, healthy recipes and pass them on.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2009-10-01T00:00:00-04:00</dc:date>
</item>

<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[13]]></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:format><![CDATA[Paperback]]></dc:format>
<dc:date>2008-04-01T00:00:00-04:00</dc:date>
</item>

<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-from the author of the classic How to Cook Everything  
  
Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.  
  
How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.  
  
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 soufflés."  
—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[14]]></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-from the author of the classic How to Cook Everything  
  
Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.  
  
How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.  
  
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 soufflés."  
—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:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2007-10-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Giada at Home: Family Recipes from Italy and California]]></title>
<link>http://www.indiebound.org/book/9780307451019</link>
<description><![CDATA[Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.  No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.  GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Giada at Home: Family Recipes from Italy and California]]></dc:title>
<bsbl:rank><![CDATA[15]]></bsbl:rank>
<dc:creator><![CDATA[Giada de Laurentiis]]></dc:creator>
<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>
<dc:identifier><![CDATA[9780307451019]]></dc:identifier>
<dc:description><![CDATA[Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon.  No matter which recipe you choose—classic or contemporary—Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.  GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC’s Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-03-30T00:00:00-04:00</dc:date>
</item>

<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[Today's Favorite Kitchen Companion—Revised and Better Than Ever  
  
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.  
  
"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"  
—Al Roker  
  
"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."  
—Mario Batali  
  
"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."  
—Bobby Flay  
  
"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."  
—Jean-Georges Vongerichten  
  
"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."  
—Isaac Mizrahi  
  
"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."  
—Mollie Katzen, author of the Moosewood Cookbook  
  
"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."  
—Lisa Loeb, singer/songwriter]]></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[Today's Favorite Kitchen Companion—Revised and Better Than Ever  
  
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.  
  
"A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!"  
—Al Roker  
  
"This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one."  
—Mario Batali  
  
"Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it."  
—Bobby Flay  
  
"Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen."  
—Jean-Georges Vongerichten  
  
"Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others."  
—Isaac Mizrahi  
  
"Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks."  
—Mollie Katzen, author of the Moosewood Cookbook  
  
"I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others."  
—Lisa Loeb, singer/songwriter]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2008-10-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Molto Gusto: Easy Italian Cooking]]></title>
<link>http://www.indiebound.org/book/9780061924323</link>
<description><![CDATA[ The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.   Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.   Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.   Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.   Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home. ]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Molto Gusto: Easy Italian Cooking]]></dc:title>
<bsbl:rank><![CDATA[17]]></bsbl:rank>
<dc:creator><![CDATA[Mario Batali]]></dc:creator>
<dc:publisher><![CDATA[Ecco]]></dc:publisher>
<dc:identifier><![CDATA[9780061924323]]></dc:identifier>
<dc:description><![CDATA[ The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.   Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.   Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.   Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.   Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home. ]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-04-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[The Pioneer Woman Cooks: Recipes from an Accidental Country Girl]]></title>
<link>http://www.indiebound.org/book/9780061658198</link>
<description><![CDATA[ My name is Ree.   Some folks know me as The Pioneer Woman.    After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.   The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wifeincluding Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rollsnot to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.   You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.   I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. ]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Pioneer Woman Cooks: Recipes from an Accidental Country Girl]]></dc:title>
<bsbl:rank><![CDATA[18]]></bsbl:rank>
<dc:creator><![CDATA[Ree Drummond]]></dc:creator>
<dc:publisher><![CDATA[William Morrow Cookbooks]]></dc:publisher>
<dc:identifier><![CDATA[9780061658198]]></dc:identifier>
<dc:description><![CDATA[ My name is Ree.   Some folks know me as The Pioneer Woman.    After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.   The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wifeincluding Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rollsnot to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.   You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.   I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life. ]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2009-11-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[Now Eat This!]]></title>
<link>http://www.indiebound.org/book/9780345520906</link>
<description><![CDATA[FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Now Eat This!]]></dc:title>
<bsbl:rank><![CDATA[19]]></bsbl:rank>
<dc:creator><![CDATA[Rocco DiSpirito]]></dc:creator>
<dc:publisher><![CDATA[Ballantine]]></dc:publisher>
<dc:identifier><![CDATA[9780345520906]]></dc:identifier>
<dc:description><![CDATA[FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2010-03-02T00:00:00-05:00</dc:date>
</item>

<item>
<title><![CDATA[The New Moosewood Cookbook]]></title>
<link>http://www.indiebound.org/book/9781580081306</link>
<description><![CDATA[Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading 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 drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollie’s current repertoire and 16 pages of beautiful full-color food photography. You’ve seen MOOSEWOOD before, but you’ve never seen it quite like this!]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The New Moosewood Cookbook]]></dc:title>
<bsbl:rank><![CDATA[20]]></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 the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading 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 drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollie’s current repertoire and 16 pages of beautiful full-color food photography. You’ve seen MOOSEWOOD before, but you’ve never seen it quite like this!]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2000-02-01T00:00:00-05:00</dc:date>
</item>

<item>
<title><![CDATA[Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day]]></title>
<link>http://www.indiebound.org/book/9780307405104</link>
<description><![CDATA[With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispensable collection that home cooks yearn for. Organized into familiar categories—including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes—this highly anticipated follow-up to the bestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day.   Here is a book for the way we cook and eat now, with an emphasis on stretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver great results (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarian main dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here’s a taste of what’s inside:   Breakfast: Jam-Filled French Toast  Sandwiches and Pizzas: Eggplant and Mozzarella Melt  Appetizers: Goat Cheese Crostini  Salads: BLT Salad with Buttermilk Dressing  Soups and Stews: Minestrone  Pastas: Spaghetti Puttanesca  Main Courses: Meatballs with Rosemary  Vegetarian: Mushroom and Parmesan Risotto  Side Dishes: Roasted Sweet Potato Fries  Desserts: Gingered Blackberry and Plum Shortcakes    Brimming with great time- and budget-saving tips as well as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone’s favorite foods. With an easy-to-read format, a photograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfully simple, delicious meals.  ]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day]]></dc:title>
<bsbl:rank><![CDATA[21]]></bsbl:rank>
<dc:creator><![CDATA[Martha Stewart Living Magazine]]></dc:creator>
<dc:publisher><![CDATA[Clarkson Potter]]></dc:publisher>
<dc:identifier><![CDATA[9780307405104]]></dc:identifier>
<dc:description><![CDATA[With 250 tempting recipes to take you from breakfast all the way through dessert, Everyday Food: Fresh Flavor Fast is the indispensable collection that home cooks yearn for. Organized into familiar categories—including sandwiches and pizzas, appetizers, salads, soups and stews, pastas, main courses, and side dishes—this highly anticipated follow-up to the bestselling Everyday Food: Great Food Fast helps you whip up the perfect dish any time of day.   Here is a book for the way we cook and eat now, with an emphasis on stretching meals (for example, leftovers from a roasted chicken are used to make a quick gumbo and roasted vegetables perform a second act as a vibrant pizza topping), turning to economical ingredients that deliver great results (such as flank steak, served with a piquant parsley-garlic sauce), and making healthier versions of comfort foods without skimping on flavor (like a lower-calorie chicken potpie). A section on enticing vegetarian main dishes as well as a roster of irresistible desserts round out this comprehensive collection. Here’s a taste of what’s inside:   Breakfast: Jam-Filled French Toast  Sandwiches and Pizzas: Eggplant and Mozzarella Melt  Appetizers: Goat Cheese Crostini  Salads: BLT Salad with Buttermilk Dressing  Soups and Stews: Minestrone  Pastas: Spaghetti Puttanesca  Main Courses: Meatballs with Rosemary  Vegetarian: Mushroom and Parmesan Risotto  Side Dishes: Roasted Sweet Potato Fries  Desserts: Gingered Blackberry and Plum Shortcakes    Brimming with great time- and budget-saving tips as well as smart kitchen techniques, Everyday Food: Fresh Flavor Fast helps you use what you have on hand to make everyone’s favorite foods. With an easy-to-read format, a photograph of each and every dish, and plenty of ideas to keep you inspired, this is the cookbook you will turn to day after day for wonderfully simple, delicious meals.  ]]></dc:description>
<dc:format><![CDATA[Paperback]]></dc:format>
<dc:date>2010-02-23T00:00:00-05:00</dc:date>
</item>

<item>
<title><![CDATA[The Pleasures of Cooking for One]]></title>
<link>http://www.indiebound.org/book/9780307270726</link>
<description><![CDATA[From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Pleasures of Cooking for One]]></dc:title>
<bsbl:rank><![CDATA[22]]></bsbl:rank>
<dc:creator><![CDATA[Judith Jones]]></dc:creator>
<dc:publisher><![CDATA[Knopf]]></dc:publisher>
<dc:identifier><![CDATA[9780307270726]]></dc:identifier>
<dc:description><![CDATA[From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2009-09-29T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[The Frankies Spuntino Kitchen Companion & Cooking Manual]]></title>
<link>http://www.indiebound.org/book/9781579654153</link>
<description><![CDATA[This witty cookbook featuring recipes from the famous Italian-American restaurant will seduce home cooks with shortcuts and insider tricks gleaned from years spent in gourmet kitchens, easy tutorials on making fresh pasta, and an amusing discourse on Brooklyn-style Sunday sauce."]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The Frankies Spuntino Kitchen Companion & Cooking Manual]]></dc:title>
<bsbl:rank><![CDATA[23]]></bsbl:rank>
<dc:creator><![CDATA[Frank Falcinelli, et al.]]></dc:creator>
<dc:publisher><![CDATA[Artisan]]></dc:publisher>
<dc:identifier><![CDATA[9781579654153]]></dc:identifier>
<dc:description><![CDATA[This witty cookbook featuring recipes from the famous Italian-American restaurant will seduce home cooks with shortcuts and insider tricks gleaned from years spent in gourmet kitchens, easy tutorials on making fresh pasta, and an amusing discourse on Brooklyn-style Sunday sauce."]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-06-01T00:00:00-04:00</dc:date>
</item>

<item>
<title><![CDATA[The French Women Don't Get Fat Cookbook]]></title>
<link>http://www.indiebound.org/book/9781439148969</link>
<description><![CDATA[The #1 New York Times bestselling author of French Women Don’t Get Fat offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight.With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy—mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction. Organized around Mireille’s three favorite pastimes—breakfast, lunch, and dinner—these recipes emphasize pure flavors, balanced ingredients, and easy cooking methods. Eating pleasurably is just as important as eating healthfully, and Mireille does not neglect dessert and chocolate (essential components of any French woman’s diet) and incorporates advice on entertaining, menu planning, and wine selection. And once again, Mireille offers tips and tricks to reduce one’s waistline (including a secret family recipe from Mireille’s beloved Tante Berthe for a delicious breakfast that melts away pounds effortlessly).  Filled with stories from Mireille’s childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don’t Get Fat Cookbook is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress.]]></description>
<ttl>360</ttl>
<dc:title><![CDATA[The French Women Don't Get Fat Cookbook]]></dc:title>
<bsbl:rank><![CDATA[24]]></bsbl:rank>
<dc:creator><![CDATA[Mireille Guiliano]]></dc:creator>
<dc:publisher><![CDATA[Atria]]></dc:publisher>
<dc:identifier><![CDATA[9781439148969]]></dc:identifier>
<dc:description><![CDATA[The #1 New York Times bestselling author of French Women Don’t Get Fat offers a long-awaited collection of delicious, healthy recipes and advice on eating well without gaining weight.With French Women Don’t Get Fat, Mireille Guiliano wrote the ultimate non–diet book on how to enjoy food and stay slim, sparking a worldwide publishing phenomenon. Now, in her first-ever cookbook, she provides her millions of readers with the recipes that are the cornerstone of her philosophy—mouthwatering, simply prepared dishes that favor fresh, seasonal ingredients and yield high satisfaction. Organized around Mireille’s three favorite pastimes—breakfast, lunch, and dinner—these recipes emphasize pure flavors, balanced ingredients, and easy cooking methods. Eating pleasurably is just as important as eating healthfully, and Mireille does not neglect dessert and chocolate (essential components of any French woman’s diet) and incorporates advice on entertaining, menu planning, and wine selection. And once again, Mireille offers tips and tricks to reduce one’s waistline (including a secret family recipe from Mireille’s beloved Tante Berthe for a delicious breakfast that melts away pounds effortlessly).  Filled with stories from Mireille’s childhood in France, her life in Paris, Provence, and New York, and her extensive travels and meals for business and enjoyment, The French Women Don’t Get Fat Cookbook is a beautiful, practical lifestyle guide to living well, eating wonderfully, and getting the most out of life with the least amount of stress.]]></dc:description>
<dc:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2010-04-01T00:00:00-04:00</dc:date>
</item>

<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 Zoë François 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[25]]></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 Zoë François 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:format><![CDATA[Hardcover]]></dc:format>
<dc:date>2007-11-13T00:00:00-05:00</dc:date>
</item>

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