DONUTS
Filed under Cookbooks
Nothing goes better with a steaming cup of hot coffee than a fluffy donut. Whether filled, glazed, or sprinkled, donuts are comfort food at its best. Featuring over 40 treats in all shapes and sizes, this book has something to tempt every palate. The opening chapter takes you through the donut-making process from start to finish, demystifying every step. Next are a handful of classic recipes that everyone loves. Old-fashioned jelly-filled donuts; sweet maple-glazed bars; and rich devil’s food rings are only a few of the offerings. Also included are new twists on old favorites, including decadent salted caramel donuts; flavor-packed lemon–olive oil donuts; crispy bacon-topped donuts; and much more. The last chapter opens up a whole world of donuts: crunchy cinnamon-sugar churros served with rich chocolate sauce; light and airy ricotta zeppole; and warm sopaipillas drizzled with honey are just a few of the global treats. Ending the book are recipes for various fillings, frostings, and glazes to inspire you to get creative. Packed with luscious photographs, this book shows how easy and satisfying it is to make donuts at home. There’s sure to be a special treat for everyone to enjoy!
About…
Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Based in Maine, Klivans is also a frequent guest on radio and television and has written for numerous national magazines.
Product Details
* Hardcover: 112 pages
* Publisher: Weldon Owen (September 6, 2011)
* Language: English
* ISBN-10: 1740899822
500 SMOOTHIES & JUICES: THE ONLY SMOOTHIE & JUICE COMPENDIUM YOU’LL EVER NEED
Filed under Cookbooks
This smoothie and juice compendium is packed with 500 refreshing recipes, all of them clear and easy to follow. Filled with tips on how to select the right ingredients for your smoothies and juices and then how to make them taste absolutely perfect, this is the only book of smoothies and juices you will ever need.
About the Author…
Christine Watson trained at the internationally renowned Leiths School of Food and Wine in London. She writes extensively about food and tests recipes for magazines, newspapers, and books, and is a food stylist for commercials, television programs, and the occasional film.
Product Details
*Hardcover: 288 pages
*Publisher: Sellers Publishing Inc. (June 1, 2008)
*Language: English
*ISBN-10: 1416205101
500 Smoothies & Juices: The Only Smoothie & Juice Compendium You’ll Ever Need (500 Series Cookbooks)
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FOOD FROM MANY GREEK KITCHENS
Filed under Cookbooks
Food, culture, celebration, and memory are inexorably tied together inside Tessa Kiros’s Food From Many Greek Kitchens. As the follow-up to her best-selling Venezia and Falling Cloudberries, in her latest cookbook Kiros explores her Greek-Cypriot heritage and takes readers on a colorful journey into the Greek kitchens of her friends and family as she catalogs the traditional foods for fasting, festivals, and feast days. Read more
CAYENNE-DUSTED CHEDDAR COINS RECIPE
Filed under Cookies | Bars
Icebox cheese biscuits are among my favorite savory cookies, because of their luxurious richness and because they are deceptively easy to make. Read more
GROW GREAT GRUB: ORGANIC FOOD FROM SMALL SPACES
Filed under Cookbooks
Your patio, balcony, rooftop, front stoop, boulevard, windowsill, planter box, or fire escape is a potential fresh food garden waiting to happen. In Grow Great Grub, Gayla Trail, the founder of the leading online gardening community (YouGrowGirl.com), shows you how to grow your own delicious, affordable, organic edibles virtually anywhere.
Grow Great Grub packs in tips and essential information about:
- Choosing a location and making the most of your soil (even if it’s less than perfect)
- Building a raised bed, compost bin, and self-watering container using recycled materials
- Keeping pests and diseases away from your plants—the toxin-free way
- Growing bountiful crops in pots and selecting the best heirloom varieties
- Cultivating hundreds of plants, from blueberries to Thai basil, to the best tomatoes you’ll ever taste
- Canning, and preserving to make the most of your garden’s generosity
- Green-friendly, cost-saving, growing, and building projects that are smart and stylish
- And much more!
Whether you’re looking to eat on a budget or simply experience the pleasure of picking tonight’s meal from right outside your door, this is the must-have book for small-space gardeners—no backyard required.
About the author…
GAYLA TRAIL is the creator of the acclaimed top gardening website yougrowgirl.com. Her work as a writer and photographer has appeared in publications including The New York Times, Newsweek, Budget Living, and ReadyMade. A resident of Toronto who has grown a garden on her rooftop for more than 10 years, she is the author of You Grow Girl: The Groundbreaking Guide to Gardening.
Product Details
* Paperback: 208 pages
* Publisher: Clarkson Potter; 1 Original edition (February 2, 2010)
* Language: English
* ISBN-10: 0307452018
Grow Great Grub: Organic Food from Small Spaces
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CIAO BELLA KEY LIME WITH GRAHAM CRACKER GELATO
Filed under Frozen Desserts
Tangy, tart, and refreshing, with a bit of graham cracker crunch — just like the pie. One of Ciao Bella’s most popular recent flavor creations, this started as a seasonal offering for our chef customers and became wildly successful in our gelaterie. Read more
CIAO BELLA BOURBON BUTTER PECAN GELATO
Filed under Frozen Desserts
This is a favorite with our steakhouse restaurant customers, who seem to crave a very grown-up version of our Butter Pecan Gelato. Read more
BBQ USA: 425 FIERY RECIPES FROM ALL ACROSS AMERICA
Filed under Cookbooks
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.
In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin’ or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There’s grill-crazy California, where everything gets fired up – dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It’s a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).
He uncovers the secrets to grilled pizza at Al Forno in Providence, Rhode Island. Reveals how to make the legendary Cornell Chicken from upstate New York. Steps two centuries back to the traditional babecued mutton of Owensboro, Kentucky, and then right up to the present—showing us, for example, how to grill bool kogi, the sweet soy and sesame marinated shell steaks patrons cook over in-table braziers in Los Angeles’s Koreatown.
About the Author
Steven Raichlen is the author of The Barbecue! Bible and How to Grill, which are winners of IACP/Julia Child Cookbook Awards, and other books in the Barbecue! Bible series, as well as the IACP/Julia Child Award-winning Miami Spice. He is also the star and creator of Barbecue University at the Greenbriar, the forthcoming nationally televised PBS cooking show. Like 54 percent of Americans, he grills all year long, in his case in Coconut Grove, Florida, and Martha’s Vineyard, Massachusetts.
Product Details
* Paperback: 784 pages
* Publisher: Workman Publishing Company (April 22, 2003)
* Language: English
* ISBN-10: 0761120157
BBQ USA: 425 Fiery Recipes from All Across America
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CHEF’S CHOICE 835 PIZZELLLE PRO EXPRESS BAKE
Filed under Shop
Chef’s Choice 835 Pizzelle Pro Express Bake
* Bakes three 3-inch pizzelle at once in 45-60 seconds, recovers heat instantly
* Nonstick plates; overflow channel for excess batter
* 9 inches wide, 3-1/4 inches high, 10 inches deep; stores upright; cord wraps
* Electronic controls: “heating-up” and “ready” lights, dial for choosing color
* Pizzelle and cannoli recipes, batter spoon, wooden cannoli-dowl included”
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“The Chef’s Choice Pizzelle Pro Express Bake is fast, and very easy to use and clean. The measuring spoon and ready light take the guess work out of making perfect three cookies at a time. The thickness of each cookie is consistent, because of the fastener clip. I have used two other manufacturer pizzelle grills and found the Chef’s Choice is far superior and reasonably priced.” — by M. Therese Curtin (Littleton, MA USA)
