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Dig • Shuck • Shake

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Dig • Shuck • Shake : Fish & Seafood Recipes from the Pacific Northwest
By author: John Nelson
Product Code: 37905
ISBN: 978-1-4236-3790-5
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $18.99


John Nelson’s stories of growing up on the docks and his practical techniques for preparing and cooking a variety of seafood in Pacific Northwest style makes this more than a recipe book. It is a snapshot of the fishing culture that resides alongside the docks of Oregon and Washington. Nelson’s thorough yet personable instruction makes it so even the most timid cook will feel at ease creating delectable seafood dishes, the most experienced of cooks will feel challenged, and every guest completely satisfied.

With recipes reflecting kitchens from Scandinavia, Asia, Germany, South America and more, Dig • Shuck • Shake captures a distinctive style of authentic Pacific Northwest cooking.

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101 Things to Do with Chile Peppers

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101 Things to Do with Chile Peppers
By author: Sandra Hoopes
Product Code: 44330
ISBN: 978-1-4236-4433-0
Publisher: Gibbs Smith
Binding Information: Spiral bound
Availability: In stock.
Price:  $9.99


There are as many ways to use chile (CHEE-lay) peppers in your culinary repertoire as there are chiles. From Amarillo peppers to Fresno and New Mexico chiles, bring a little bit of the southwest to your table without having to leave your kitchen.

Discover 101 ways to turn up the heat at breakfast, lunch, and dinnertime as you enjoy tongue tingling recipes such as Huevos El Diablos, Chipotle Chicken Spring Rolls, Baja Chile Relleno, Green Chile Apple Crostata, Orange Habanero Creme Brulee, and Cherry Bomb Limeade.

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Berries

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Berries : Sweet & Savory Recipes
By author: Eliza Cross
Product Code: 44590
ISBN: 978-1-4236-4459-0
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $19.99


Brighten your plate and color your palate with blissful berries.

Berries have long held a well-deserved reputation as choice ingredients for delicious and colorful jams, pies, muffins, smoothies, and cobblers. But this tiny, flavorful fruit can go so much further! With drinks and dishes such as Raspberry-Lime Sparklers, Warm Brie with Blueberry Mango Salsa, Boysenberry-Ginger Glazed Salmon, Huckleberry Buckle, and Blueberry Cheesecake Fudge, this cookbook makes berries the theme of every course. Pick up this beautifully photographed cookbook to find recipes featuring tart cranberries, sweet strawberries, tender blueberries, and more.

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Savage Salads

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Savage Salads : Fierce Flavors, Filling Power-ups
By authors: Davide Del Gatto, Kristina Gustafsson
Product Code: 44927
ISBN: 978-1-4236-4492-7
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $19.99


The Savage Salads team, a London-based culinary duo, believes that salads should taste amazing, look beautiful, and leave you full. Their recipes prove that salad can be much more than a simple side dish; these salads are enticing, wholesome, filling, and packed with protein.

With over 50 salad recipes as well as 20 dressings and dips, Savage Salads has something for everyone, from the quinoa enthusiast to the dedicated carnivore. With mentions in Women’s Health Magazine, Esquire, Harpers Bazaar, and others, their popularity continues to grow. As Condé Nast Traveller’s “10 Street Foods You Must Try In London” column says, “Once you've tried a savage lunch you'll never want to settle for a dull sandwich at your desk again.”

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French Desserts

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French Desserts
By author: Hillary Davis   By photographer: Steven Rothfeld
Product Code: 42992
ISBN: 978-1-4236-4299-2
Publisher: Gibbs Smith
Binding Information: Hardback
Availability: In stock.
Price:  $30.00


They’re all sweet, they’re all delectable, and they’re all homemade.

Hillary Davis celebrates her favorite homemade French desserts, plus regional specialties with an ode to Italy, Spain, Germany and Switzerland. She includes easy recipes for making after-dinner special coffees and dessert liqueurs, as well as a chapter that provides basic foundations for pastry cream, Chantilly, crepe (crêpe) batter, tart dough, almond paste, dessert sauces, French butter cream, among others.

Recipes include: Chambord-Glazed Dark Chocolate Tart, Lime Yogurt Loaf Cake with Sugared Lime Drizzle, and Roasted Pineapple with Thyme Honey Ice Cream.

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