For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday.

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From Tom Colicchio, chef/co-owner of New York's acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York's Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much "fancy food"), Colicchio set out to prove that the finest food didn't have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like. Craft of Cooking leads you through Colicchio's thought process in choosing raw materials-like what to look for in fresh fish, or how to choose the perfect mushroom-to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York's colorful visitors and foodies. And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a "fly-on-the-wall" experience of visiting the Craft kitchen for themselves. Dishes are divided-like t

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The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

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Everything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you've spent all day in the kitchen. Here are fifty fast and easy recipes you can use to recreate your favorite restaurant dishes. You'll find all you need to make popular favorites, like gooey cinnamon rolls and addictive chicken lettuce wraps.

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Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. "Moosewood Restaurant Cooks at Home" is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make "Moosewood Restaurant Cooks at Home" the essential companion to everyday cooking.

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Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

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If your restaurant or bar has smoke, alcohol, cooking, spill, body, bacterial, fungal, mold and mildew odors, it could be offensive to your customers and bad for business. Covering up nasty restaurant odors with masking agents only pollute the air with chemicals and result in more offensive smells. Smelleze Restaurant and Bar Deodorizer Pouch eliminates pungent restaurant and bar odors without masking them with fragrances. Smelleze will truly cleanse the air of offensive odors, complement existing ventilation systems and result in a fresh smelling environment. This will help create a healthy, chemical free atmosphere that will be appreciated by customers and keep them coming back. For a breath of fresh air, simply place Smelleze pouches near odors and in return air ducts. To rejuvenate, simply heat in a microwave or place in direct sunlight and reuse. Smelleze is eco-friendly, non-toxic, safe, reusable, recyclable, natural, odorless, non-flammable and non-caustic.

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Features: -Invent Restaurant-Fully adjustable apron strap-One size fits all-Material: Poly-Cotton Twill Fabric-Washing machine safe-Color: Natural-Product Type: Standard-Design: Solid-Color: White-Material: Cotton-Pockets: No-Country of Manu.

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Made of durable crystal glass and metal. Gorgeous 3-tiered server with a rack. Clean with soap and water. Can be used for desserts, tea sandwiches, and more. Dimensions: 12L x 17W x 9.8H in. For the most beautiful stairway at the party, serve tasty treats in the Godinger Dublin 3 Tier Server. Sure to be the darling of your entertaining pieces, this set includes three beautifully cut clear crystal glass rectangular trays with a silver-plated stand that displays each at stair-step heights. Perfect for dinner or cocktail parties! About GodingerBased in Ridgewood, N.Y, Godinger has been creating distinctive kitchenware, home decor, and gifts for over 40 years. Hand-crafted from crystal, pewter, and silver, Godinger's unique wedding gifts and home decor make any special occasion even more meaningful. From serving dishes and silverware, to barware and centerpieces, their wide tableware selection puts the art back into dining. Godinger is committed to providing excellent quality and style at affordable prices for every customer.

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Are you a girl with a taste for fashion? Heres a way to eat and make a fashion statement at the same time! Go ahead - give Ms Food Face a broccoli bouffant or a mashed potato makeover. But why stop there? Between bites, try out a a stylish pair of edible earrings with a teriyaki tiara. Its deliciously fun! Ms. Food Face is crafted from hotel-quality, food-safe, high fire ceramic. Wouldnt the little girl in you have loved playing with her food like this? Plate measures 8.5 inches in diameter. Ceramic. One plate.

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MEDport Fit and Fresh Lunch Set with Removable Ice Pack Description: Fit and Fresh Make Every Day Better Ice Pack Keeps Food Chilled Lunch Set with Removable Ice Pack BPA Free Lunch Set with Removable, Non-Toxic Ice Pack Make everyday better. You are the one responsible for managing yourself and your busy family and convenience is essential. We created this product to make it easy for you to provide a fresh and healthy lunch for yourself and your family. Includes: lid inner lids 2 small containers: 1 cup/240 mL/8 oz each ice pack 1 large container: 8 cups/1910 mL/64.5 oz each Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease. MEDport Fit and Fresh Lunch Set with Removable Ice Pack Directions Warnings Do not microwave ice pack. All parts EXCLUDING ice pack are freezer, microwave and top rack dishwasher safe.

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Dedicated cooks know how important it is to have essential spices on hand at all times, and no seasoning is more important than salt. Whether you're seasoning your stew or already seated for dinner, you can have an ample supply of salt at the ready thanks to this convenient Paula Deen Signature Pantryware Round Salt Box. A large swivel top holds contents secure while still allowing for easy access even when you're mid-prep and your hands are too slippery to unscrew a lid or too wet to open a cupboard. A quick flick and you'll reveal the box's roomy interior, split into two sections. Each compartment is able to hold up to 8 ounces of your favorite flavor agents; fill it with salt and pepper as an alternative to the traditional dining room table shaker set, create an oregano and garlic pairing for Italian recipes, fill with parmesan and oregano for pizza night or make holiday baking a breeze by combining two types of decorative sugar into one convenient and portable package. Made from acacia, a hardwood prized by furniture makers for both its beauty and durability, this salt box will make a lovely long-lasting addition to your kitchen workstation, spice rack or dining room table display. Between uses, simply hand wash and dry promptly and your new favorite culinary accessory will stay in spice-ready shape. Best Used For: Convenient storage or display for salt, spices or decorative sugars - any frequently used seasoning you'd like to have within easy reach.

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The ultimate guide toManhattans food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers' markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

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The Beer Lover's series features regional breweries, brewpubs and beer bars for those looking to seek out and celebrate the best brews-from bitter seasonal IPAs to rich, dark stouts-their cities have to offer. With quality beer producers popping up all over the nation, you don't have to travel very far to taste great beer; some of the best stuff is brewing right in your home state. These comprehensive guides cover the entire beer experience for the proud, local enthusiast and the traveling visitor alike, including information on:- brewery and beer profiles with tasting notes- brewpubs and beer bars- events and festivals- food and brew-your-own beer recipes - city trip itineraries with bar crawl maps- regional food and beer pairings

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Not long ago, Philadelphias culinary identity could be described in one word: Cheesesteak. But today youre as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc Is this the Best Italian Restaurant in America? Vetri, and the gelato genius of Capogiro. Youll find them crowding into Honeys Sit n Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co, and planning a year in advance for dinner at Talulas Table. And these Philly food devotees are always hungry for more. One thing hasnt changed since the citys cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalitiesthe talented, memorable chefs in the citys kitchensare the driving force behind the citys current restaurant revolution. Philadelphia Chefs Table captures this vibrant moment in Philadelphias dining scene through recipes from and conversations with more thanfifty of the citys most influential and well-known chefs.

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An authentic culinary journey-part memoir, part cookbook-introducing readers to the people, places, and food of Umbria Veteran food critic Suzanne Carriero spent a year and a half in Umbria, and this is her intimate look at its ancient recipes, traditions, and the people who pass them on. Each of the book's eight chapters features local cooks, as their personal stories are as much a part of the cuisine's essence as are the crops they grow and the family dishes they prepare. Anecdotes, sidebars, and boxes are used throughout the book to further illustrate Umbrian life-from buying a rabbit in the country, to making torta di Pasqua for Easter, to reading the Italian wine label, and drinking cappuccino after lunch (a serious breach in tradition). With a food and wine glossary included as a reference for travelers, The Dog Who Ate the Truffle immerses the reader in the people, cuisine, and lifestyle that few are privileged to experience. Suzanne's colorful stories and authentic classic recipes make for an intimate and illustrious travel cookbook.

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This small digital cook book contains Arnie's favorite recipes for 1) Ultimate Chocolate Chip Cookies 2) Delicious Apple Pie 3) "Nuts & Bolts" Canada's Holiday Treat 4) Orshanka Homestyle White Bread & Buns 5) Arnie's Sunnyvale Pancakes 6) Canadian Spaghetti 7A) Canadian Ice Tea 7B) California Ice Tea. These recipes come from several modern day sources and a little experimentation. All have been tested thoroughly with great success! Many of these recipes have their origins back in the early 1960's and have been passed down from generation to generation. While working on the 3rd Presidential Kids Art Album eBook, "4 Years Success! President Barack Obama & Family", I thought it would be fun to include a little bit of my own family baking history. With the 2009 Christmas holidays rapidly approaching these special family recipes were then shared with Russian President Dmitry Medvedev, the Kremlin staff, President Barack Obama, his family, and the White House staff. The recipes were greatly appreciated by both the Kremlin (Russian Government) and the White House (American Government) as a gesture of peace and friendship at the holidays. When an American President now travels to Russia on a working visit, he can be sure that a fresh American style apple pie will be waiting for him upon his arrival! Enjoy these delicious family recipes that have been a staple of my life for over 40 years!

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The Beer Lover's series features regional breweries, brewpubs and beer bars for those looking to seek out and celebrate the best brews-from bitter seasonal IPAs to rich, dark stouts-their cities have to offer. With quality beer producers popping up all over the nation, you don't have to travel very far to taste great beer; some of the best stuff is brewing right in your home state. These comprehensive guides cover the entire beer experience for the proud, local enthusiast and the traveling visitor alike, including information on: - brewery and beer profiles with tasting notes- brewpubs and beer bars- events and festivals- food and brew-your-own beer recipes - city trip itineraries with bar crawl maps- regional food and beer pairings

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