Don’t run. Don’t hide. Vegan cookies are going to invade yourcookie jar, one delicious bite at a time. Join award-winning bakersIsa Chandra Moskowitz and Terry Hope Romero (authors of the hitcookbook Vegan Cupcakes Take Over the World) as they continue theirworld-domination mission—with dairy- and egg-free batches ofeveryone’s favorite treats. Vegan Cookies Invade Your Cookie Jar includes more than 100irresistible recipes for cookies, bars, biscotti, brownies, andmore. Discover festive desserts that are sure to impress family andfriends at any occasion, from birthdays to bake sales. Or simplytempt yourself with: ? Magical Coconut Cookie Bars ? Chocolate Chip Cream Cheese Brownies ? Peanut Butter Crisscrosses ? NYC Black Whites ? Key Lime Shortbread Rounds ? Call Me Blondies ? Macadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing,baking, and decorating techniques and tackle age-old cookieconundrums. Learn the sec

Embraces not only the marvels of French cooking but Frenchhistory, language, landscape, and customs as well. Here is Francefor the traveler, the chef, and the connoisseur of fine prose. Mapsand b w line drawings throughout.

With 12 pages of color photographs

"An encyclopedia of cookies. Oh yes. Buttery, chocolaty,fancy, fruity, spicy and nutty cookies fill the pages of this supercute book. It lays flat, too. Love that."--"Bakerella" "A spiral-bound cookbook bursting with more than 50 inspiredcookie recipes, it's set apart by fun extras: funky drawings, tipsand tricks, copious room for recipe notes, andmore."--"Grandparents.com" "All cookie lovers will enjoy preparing and improvising onclassic cookies with this scrumptious cookbook."--"LibraryJournal " "For a decidedly fun, down-to-earth approach to baking, this onecertainly looks the part: a notebook with a kraft paper cover,wire-bound pages, and simple line illustrations. But there's moreto this than looks. While Adimando arms you with the basics,there's the intention and hope that you'll be inspired to createyour own."--"Epicurious " "The Cookiepedia is written in a fresh, friendly style, likehaving a sister or a buddy in the kitchen with you."--"Sacramen

From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)

This is the perfect companion to Patrick Holford's bestsellingLOW-GL DIET BIBLE. In THE LOW-GL DIET BIBLE, Patrick Holfordrevealed his brilliant weightloss diet. He explained how the simpleprinciple of eating no more than 40 GLs a day can help you to loseweight, control your blood sugar and stop cravings. To maintainyour weight, he recommends a total daily intake of no more than 60GLs per day. The LOW-GL DIET COUNTER is the perfect tool to helpyou achieve whichever of these goals is appropriate to you. Itcontains a comprehensive list of foods, complete with recommendedserving sizes and GL count, protein and fat content. Itseasy-to-follow format provides an instant guide to which foods aregood, OK and bad according to medically approved low-GL principles.Foods are divided into sections covering breakfast, snacks, mainmeals and restaurant meals, and each section specifies your dailyGL goal - e.g. a maximum daily intake of 5 GLs for snacks and 10 GLfor main meals, as well as an extra 5 GLs for drinks andp

The Chamberlain family spent a dozen blissful years in preWorld War II France, with their beloved cook, Clementine, learningthe gustatory pleasures of snail hunting in their backyard andbottling their own wine. When war rumblings sent them scurryingStateside, Clementine refused to be left behind and made a new homefor herself in Marblehead, Massachusetts, where she introduced theinitially suspicious Yankees to the pleasures of la cuisine debonne femme. First published in 1943, Clementine in the Kitchen isa charming portrait of a family of gastronomic adventurers, and amouth-watering collection of more than 170 traditional Frenchrecipes. This Modern Library Food series edition includes a newIntroduction by Jeffrey Steingarten, food critic for Vogue andauthor of The Man Who Ate Everything, winner of the Julia ChildBook Award.

Here is the sequel to the great cooking classic. Each of thenew recipes is worked out step-by-step, with the clarity andprecision that are the essence of the first volume. 5 times as manydrawings as in Vol. I make the clear instructions even more so.

Coffee has never been better, ormore interesting, than it is today. Coffee producers have access tomore varieties and techniques than ever before and we, asconsumers, can share in that expertise to make sure the coffee wedrink is the best we can find. Where coffee comes from, how it washarvested, the roasting process and the water used to make the breware just a few of the factors that influence the taste of what wedrink. Champion barista and coffee roaster James Hoffmann examinesthese key factors, looking at varieties of coffee, the influence ofterroir, how it is harvested and processed, the roasting methodsused, through to the way in which the beans are brewed. Country bycountry - from Bolivia to Zambia - he then identifies keycharacteristics and the methods that determine the quality of thatcountry's output. Along the way we learn about everything from thedevelopment of the espresso machine, to why strength guides onsupermarket coffee are really not good news. This is the first bookto chart the coffe

Today, Chef Eric Ripert carries on that tradition with dishessuch as Poached Halibut on Marinated Vegetables, Pan-RoastedGrouper with Wild Mushrooms and Artichokes, and Grilled Salmon withMushroom Vinaigrette. And, of course, there are the desserts forwhich Le Bernardin is also so well known--from ChocolateMillefeuille to Honeyed Pear and Almond Cream Tarts.