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Alton Brown's Gear for Your Kitchen

by Alton Brown
  Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. Alton Brown's Gear For Your Kitchen offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill-it doesn't get hot enough to properly sear.
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I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
  As host of Food Network's Good Eats, Alton Brown entertains and informs viewers with a lively mix of wit blended with wisdom, history with pop culture, and science with the kind of common cooking sense that our grandmothers took for granted. In this, his first cookbook, Brown presents readers with an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone--at any level of expertise--to understand the whys and wherefores of cooking.
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I'm Just Here for More Food: Food x Mixing + Heat = Baking
by Alton Brown
  The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.
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Barbecue Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes

by Steven Raichlen
  a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
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The Lady & Sons Savannah Country Cookbook
by Paula H. Deen
  Celebrating the cooking of a noted Savannah restaurant. More information and prices from:
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American Cooking

Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes

Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes
by Maya Angelou
Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate éclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou’s heart and her home. Hallelujah! The Welcome Table is a stunning collaboration between the two things Angelou loves best: writing and cooking.
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On Food and Cooking

On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee
  Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
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Rachael Ray's 30-Minute Meals: Cooking 'Round the Clock

Rachael Ray's 30-Minute Meals: Cooking 'Round the Clock
by Rachael Ray
  Rachael Ray is becoming a household name and a best-selling author, Thanks to her simply fabulous recipes, free-hand style of cooking, and unfailing good results. This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great meals 24/7.
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30-Minute Meals 2
Rachael Ray
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Lidia's Italian-American Kitchen
by Lidia Mattichio Bastianich
  Focusing on the Italian-American kitchen - the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.
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Jacques Pepin Fast Food My Way
by Jacques Pépin
  In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes. In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Suprême of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.
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The Barefoot Contessa Cookbook
by Ina Garten, Martha Stewart (Foreword)
  For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
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Barefoot Contessa Family Style

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
by Ina Garten
  In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.
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Barefoot in Paris

Barefoot in Paris: Easy French Food You Can Really Make at Home
by Ina Garten
  Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries - of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide - the Barefoot Contessa herself - in her most personal book yet.
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Recipes

  • Avocado and Asparagus Recipe
  • Guacamole
  • Cajun-inspired Grilling Specialties
  • New England Cooking.

    The South Beach Diet Cookbook: More than 200 Delicious Recipes That Fit the Nation's Top Diet
    Arthur Agatston
      Great food that's good for you--that's the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.
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    More dieting books

    The New Best Recipe: All-New Edition with 1,000 Recipes
    by Editors of Cook's Illustrated Magazine
      With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.
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    The Gourmet Cookbook: More than 1000 recipes
    by Ruth Reichl (Editor)
      For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.
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    Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
    by Ina Garten
      Ina has packed Barefoot Contessa Parties! with plans for pulling off parties like a pro, stories about her own parties, and tips on assembling food (rather than cooking everything) and organizing like a caterer. In the spring you can invite your friends to a party where they all make their own pizzas. Come summer, it's into the garden for a lunch with grilled lamb and pita sandwiches that guests assemble themselves. In the autumn, when it's not Thanksgiving, Ina roasts a fresh turkey, which her friends enjoy with popovers and a creamy spinach gratin. And on a snowy winter's day, everyone is invited for a lunch buffet with seafood chowder and butternut squash and apple soup. More information and prices from:
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