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Cover for 9781849943758 Cover for 9781907892066 Cover for 9780880011938 Cover for 9781604191066 Cover for 9781579656645 Cover for 9781423642121 Cover for 9781250092274 Cover for 9780848746933 Cover for 9781101967577 Cover for 9781462117260 Cover for 9781138964457 Cover for 9781560234265 Cover for 9780738218182 Cover for 9781612125633 Cover for 9781101903933 Cover for 9781581573534 Cover for 9780691063942 Cover for 9780691648224 Cover for 9780020346210 Cover for 9780691627984 Cover for 9781477308288 Cover for 9780865473744 Cover for 9780898159912 Cover for 9781101905500 Cover for 9781607748403 Cover for 9781101990414 Cover for 9781484753552 Cover for 9781583335864 Cover for 9780470928660 Cover for 9781452107592 Cover for 9780425278352 Cover for 9781628999266 Cover for 9780670030330 Cover for 9781910690208 Cover for 9781462118410
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Product Description: Do things in style, with this essential advice from a real British butler to the rich and famous!   As we know from Downton Abbey, there’s nothing like a butler for properly entertaining a crowd. This is the ultimate guide from the man who knows how it's done, whether you are hosting cocktails for colleagues, afternoon tea with the family, or a full-blown feast for friends...read more

Hardcover:

9781849943758 | B T Batsford Ltd, November 1, 2016, cover price $12.95 | About this edition: Do things in style, with this essential advice from a real British butler to the rich and famous!
9781907892066 | Natl Trust, August 1, 2011, cover price $14.95 | About this edition: Essential advice on entertaining etiquette from an impeccable and unflappable English butler Who better to steer hosts through the minefield of entertaining etiquette than a quintessentially English butler?

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The New York chef offers a compilation of recipes, arranged in menu form, that provide delightful dishes for each season of the year

Paperback:

9781604191066 | Axios Pr, October 1, 2016, cover price $20.00
9780880011938 | Ecco Pr, September 1, 1989, cover price $9.95 | About this edition: The New York chef offers a compilation of recipes, arranged in menu form, that provide delightful dishes for each season of the year

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Product Description: Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please...read more

Hardcover:

9781579656645 | Artisan, September 27, 2016, cover price $27.95 | About this edition: Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week.

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Product Description: Raise your entertaining ante with Steven Stolman, and make every party an affair to remember. You’re invited as everyone’s favorite “serial entertainer” returns to share memories, recipes, and photographs from his favorite parties over the years in The Serial Entertainer’s Passion for Parties...read more

Hardcover:

9781423642121 | Gibbs Smith, September 6, 2016, cover price $30.00 | About this edition: Raise your entertaining ante with Steven Stolman, and make every party an affair to remember.

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Product Description: Based on FOOD & WINE's popular monthly column, Market Math starts with 50 everyday ingredients and transforms them into 200 fast, fresh, and delicious weeknight meals.This user-friendly guide is alphabetically organized by ingredient, each accompanied by four to six recipes that showcase its versatility and flavor...read more
By Editors of Food & Wine (corporate author)

Hardcover:

9780848746933 | Oxmoor House, June 7, 2016, cover price $29.95 | About this edition: Based on FOOD & WINE's popular monthly column, Market Math starts with 50 everyday ingredients and transforms them into 200 fast, fresh, and delicious weeknight meals.

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Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husky, hairy gay men—and their admirers—the book presents convenient and satisfying recipes for anyone who loves to cook—and eat! Bear Cookin' includes helpful hints, “tributes” to favorite foods, and meal suggestions for breakfast, lunch, dinner—and everything in between—that are guaranteed to please burly bears with big appetites. From lip-smacking snacks to belt-loosening main courses, Bear Cookin’ is stuffed with easy-to-follow recipes for the hearty and delicious comfort foods bears crave: burgers, meatloaf, biscuits with sausage gravy, pasta, potatoes, beans, muffins and bread, cheesecake, puddings and pies, and homemade ice cream. Collected from family and friends and perfect for summer picnic baskets or winter “hibernation” dinners, these filling and flavorful recipes are presented with the love for good food that makes life worth living. Bear Cookin' includes recipes for: (Touch My) Monkey Bread What-A-Crock Pot Stew What’s It All About … Alfredo Polar Bear Chili Fur-ocious Pot Roast and odes to the wonders of Cool Whip®, Bisquick®, and Velveeta®! Bear Cookin': The Original Guide to Bear Comfort Foods also includes serving ideas and suggestions for making the best use of your cooking utensils. This book is a wonderful addition to any kitchen—bear or otherwise!

Paperback:

9781138964457 | Routledge, May 31, 2016, cover price $54.95 | also contains Bear Cookin': The Original Guide to Bear Comfort Foods
9781560234265 | Routledge, May 1, 2003, cover price $24.95 | About this edition: Please DO feed the bears!

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Product Description: Don't toss those leftovers or pitch your beet greens! Eat it up! Sherri Brooks Vinton helps you make the most out of the food you bring home. These 150 delicious recipes mine the treasure in your kitchen—the fronds from your carrots, leaves from your cauliflower, bones from Sunday's roast, even the last lick of jam in the jar are put to good, tasty use...read more

Paperback:

9780738218182 | Da Capo Lifelong, May 24, 2016, cover price $18.99 | About this edition: Don't toss those leftovers or pitch your beet greens!

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Product Description: When life hands you lemons… paint them and then write down the recipes.Aspiring artist Sara Zin turned 30 and hit a wall. She was hungry―starving―to find meaning in her art. Plus, she really wanted a home-cooked meals. Zin didn't know how to make them; she never learned how to cook...read more

Hardcover:

9781581573534 | Ill edition (Countryman Pr, May 10, 2016), cover price $22.95 | About this edition: When life hands you lemons… paint them and then write down the recipes.

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In an original and provocative demonstration that Coleridge's later poetry took on a powerful metaphysical conception, Edward Kessler emphasizes Coleridge's struggle with language as a means of both expressing and creating Being. While many of Coleridge's late poems are generally viewed as fragments that constitute an aesthetic failure, Professor Kessler contends that what at first may appear to reflect Coleridge's inability to finish a poem can otherwise be seen as a deliberate rejection of what the poet came to see as a confining form.Originally published in 1979.The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Hardcover:

9780691648224, titled "Coleridge's Metaphors of Being" | Princeton Univ Pr, April 19, 2016, cover price $77.50
9780691063942, titled "Coleridge's Metaphors of Being" | Princeton Univ Pr, August 1, 1979, cover price $35.00

Paperback:

9780691627984, titled "Coleridge's Metaphors of Being" | Princeton Univ Pr, March 8, 2015, cover price $30.95 | About this edition: In an original and provocative demonstration that Coleridge's later poetry took on a powerful metaphysical conception, Edward Kessler emphasizes Coleridge's struggle with language as a means of both expressing and creating Being.
9780020346210, titled "On Food and Cooking: The Science and Lore of the Kitchen" | Collier Books, September 1, 1988, cover price $21.00 | also contains On Food and Cooking: The Science and Lore of the Kitchen | About this edition: Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking

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Diana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country's amazingly diverse and rich foodways. Kennedy's own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy's passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia "cinnamon," botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on "cookbookese," genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.

Hardcover:

9781477308288 | New edition (Univ of Texas Pr, April 19, 2016), cover price $29.95

Paperback:

9780898159912 | Ten Speed Pr, March 1, 1998, cover price $14.95 | About this edition: Diana Kennedy is the world's preeminent authority on authentic Mexican cooking and one of its best-known food writers.
9780865473744 | North Point Pr, July 1, 1989, cover price $12.95 | About this edition: The author shares her favorite recipes for appetizers, soups, vegetables, salads, fish, meat, poultry, breads, preserves, and desserts

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Product Description: A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co...read more
By Jessica Battilana (contributor) and Anya Fernald

Hardcover:

9781607748403 | Ten Speed Pr, April 5, 2016, cover price $35.00 | About this edition: A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.

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Product Description: The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor.  Trained at the prestigious Le Cordon Bleu, Chef James is known for world-class Pan Latin cuisine at his award-winning restaurant, but his passion extends far beyond his restaurant’s kitchen...read more

Hardcover:

9781101990414 | Celebra Hardcover, September 13, 2016, cover price $30.00 | About this edition: The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor.

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Product Description: The five hosts of ABC's hit show The Chew invite you to enjoy the fun and flavor of cooking without the hassle and expense. Just as they do everyday on the hit ABC daytime show, Mario Batali, Carla Hall, Clinton Kelly, Daphne Oz, and Michael Symon are here to provide you with mouthwatering recipes and useful entertaining tips to make cooking for your family and friends unforgettable and manageable...read more
By Ashley Archer (editor)

Paperback:

9781484753552, titled "The Chew: An Essential Guide to Cooking and Entertaining: Recipes, Wit, and Wisdom from the Chew Hosts" | Kingswell, March 29, 2016, cover price $19.99 | About this edition: The five hosts of ABC's hit show The Chew invite you to enjoy the fun and flavor of cooking without the hassle and expense.

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Hardcover:

9781583335864, titled "The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking" | Avery Pub Group, March 29, 2016, cover price $35.00

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Product Description: Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college...read more
By Mark Ainsworth (collaborator)

Paperback:

9780470928660 | Houghton Mifflin, April 5, 2016, cover price $23.00 | About this edition: Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too.

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Product Description: Born and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best. After a childhood spent dining at fine establishments, from Le Pavillon to La Grenouille, she devoted her life to all things gastronomical...read more

Hardcover:

9781452107592 | Chronicle Books Llc, March 5, 2013, cover price $27.50 | About this edition: From James Beard Award-winning writer Elissa Altman comes a story that marries wit to warmth, and flavor to passion.

Paperback:

9780425278352 | Reprint edition (Berkley Pub Group, August 4, 2015), cover price $16.00 | About this edition: Based on the James Beard Award-Winning BlogBorn and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best.

Library:

9781628999266 | Large print edition (Center Point Pub, April 1, 2016), cover price $34.95 | About this edition: Born and raised in New York to a food-phobic mother and a food-fanatical father, Elissa learned early on that fancy is always best.

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Presents a collection of essays on the practical aspects of food and eating along with 150 recipes.

Hardcover:

9781910690208 | Grub Street Cookery, April 30, 2016, cover price $29.95
9780670030330 | Viking Pr, October 1, 2001, cover price $29.95 | About this edition: Presents a collection of essays on the practical aspects of food and eating along with 150 recipes.

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