The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes

This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker. (Check Catalog)

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

In a cookbook that builds on the conscious-eating philosophy laid out in his best-selling Food Matters, the author offers more than 500 recipes that will save your health--and the planet. By the author of How to Cook Everything. 250,000 first printing. (Check Catalog)

Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes

The popular slow-cooker recipe-book series takes on Christmas, with 500 tasty recipes--including Seafood Cheese Fondue, Fruited Turkey and Yams and Holiday Spinach and Artichoke Dip--as well as such special sections as "Ideas for Meaningful Holidays" and "Happy Hosting Tips." Simultaneous. (Check Catalog)

Pot It, Grow It, Eat It: Home-Grown Produce from Pot to Pan

What could be more satisfying than growing your own fruit and vegetables and then eating them, freshly picked? There’s no need to have lots of land: it can be done anywhere—in windowsill containers, balconies, and small backyards. This combination growing guide and cookbook explains how anyone, anywhere can go straight from pot to pan. It offers:

- A how-to of cultivation: tools and materials, containers, and siting

- An illustrated A–Z vegetable, herb and fruit directory, with each entry listing planting, siting, maintenance and harvesting details, plus storing and freezing instructions

- A cookbook chapter, with 25 fresh, simple recipes for appetizers, entrees, and desserts

This is the perfect book for a holistic, healthy lifestyle! (Check Catalog)

Hungry Girl Happy Hour: 75 Recipes for Amazingly Fantastic Guilt-free Cocktails and Party Foods

The best-selling author and nutritionist creator of the Hungry Girl brand presents a treasury of low-calorie, low-fat cocktail recipes complemented by finger-food and appetizer recommendations, providing such options as Blendy Bananas Foster and Buff Chick Hot Wing Dip. Original. (Check Catalog)

Barbecue: The History of an American Institution

Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold.   Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue’s iconic status today.   From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history. (Check Catalog)

Seasons & Celebrations: A Market-Fresh Cookbook for All Occasions: Recipes & Menus from Relish, America's Most Popular Food Magazine

From the editors and chefs at, America's largest-circulation food magazine, comes a collection of complete menus and recipes for get-togethers and holidays from New Year's Eve to Earth Day, Halloween to Christmas, and everything in between

Count on to come up with delicious, easy, and impressive dishes and to take the stress out of entertaining so all that's left is the fun! In this delectable cookbook you'll find great new recipes, like:

Plus You'll also find helpful simple solutions to perennial entertaining challenges; kitchen tips to make your parties even better; and great information on which wines go well with each menu and why. Seasons & Celebrations will help you update your favorite holiday and party traditions and create new ones to make your gatherings memorable

We enjoy getting together with friends and family to celebrate holidays, special occasions, or just glorious summer weather. Wouldn't it be great, though, if Thanksgiving didn't always have to mean turkey or ham, or if a Super Bowl party could include something a little tastier than cold cuts and beer?

Open Seasons & Celebrations and prepare to be inspired! You'll find complete menus and ideas for celebrations large and small, for very special meals with family and friends. From a new approach to the old chili chow-down to a chic country cookout to a luscious dessert buffet to a magical Halloween dinner that kids and adults alike will enjoy. When an occasion calls for pizzazz, you can choose from recipes for a complete New Year's Eve lobster dinner, an Easter brunch, Thanksgiving dinners---with and without meat---for 4 guests or 12, and a Christmas dinner that pulls out all the stops

Party menus include a perfectly paired beverage pick as well as other refreshing and unexpected suggestions

Seasons & Celebrations is organized by season, and each menu is organized around fresh ingredients available at that time. Recipes are presented in step-by-step detail with beautiful color photography to let you sample what lies ahead of your efforts in the kitchen. Recipes are also complimented by many useful tips and how-to information for new cooks, experienced cooks, and everyone in between

If you love food and get-togethers and want some great ideas to bring new life to the old holiday and party themes, you'll love Seasons & Celebrations! (Check Catalog)

The 4-Ingredient Vegan: Easy, Quick, and Delicious

Maribeth Abrams' years of experience teaching natural foods cooking to both mainstream and vegetarian audiences has demonstrated that a collection of recipes with very few ingredients is a perennial favorite. Maribeth is also the author of Tofu 1-2-3: 125 Easy-to-Prepare Cholesterol-Free Recipes, and the cooking DVD, Tofu 1-2-3. She has also written extensively for Vegetarian Voice magazine. (Check Catalog)

Melissa's Everyday Cooking With Organic Produce

Presents recipes chosen to showcase organic fruits and vegetables, with information on seasonal availability, nutritional content, ripeness, storage, and preparation.(Check Catalog)

The Sono Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

Warm pecan-studded sticky buns; banana streusel muffins; passion fruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto—these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook.

A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, “This new bakery is superb and proves it daily,” and since then it has become a hot spot for discerning pastry aficionados across the Northeast.

The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites.  With John’s simple-yet-elegant recipes and his easy-to-follow directions and techniques—including how to make the best brownies and the lightest meringues—The SoNo Baking Company Cookbook will be used in your home kitchen for years to come.  John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident intuitive baker.

A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.  (Check Catalog)