Including such recipes as Braised Beef Short Ribs, Spinach Stuffed Portobellos au Gratin, and Turkey Alfredo Tartlets, this collection of two hundred innovative recipes, using all types of bottled pasta sauces, reveals creative ways for making simply delicious meals.

The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

Product Description: From the editorial team that brought you Extraordinary Uses for Ordinary Things comes a new book that will transform your meals. Dive into the pages of Extraordinary Meals from Ordinary Ingredients where the secrets to the success of more than 900 fabulous recipes are revealed...read more

Presents a new collection of fifty simple and inexpensive recipes featuring canned foods, providing easy-to-follow illustrated steps in a lay-flat design and offering suggestions for such occasions as cooking for a woman and preparing a meal for the morning after, with such dishes as Chili Empanadas, Noodlicious Ramen Salad, and Cheez-It Crusted Chicken.

A comprehensive introduction to the art and science of grill cookery presents more than 350 tempting recipes, for everything from rubs and marinades to appetizers, entrées, side dishes, and desserts, as well as information and expert advice on grill types and tools, kinds of fire, ingredients, and techniques. Original. 75,000 first printing.

A volume of 125 low-calorie dessert recipes counsels home cooks about how to prepare reduced-calorie baked goods that do not use artificial ingredients, in a collection that offers such options as Devil's Food Cake, Chocolate Banana Custard Tart, and Raspberry Mousse Cake. 30,000 first printing.

Lists substitutes for thousands of cooking and baking ingredients, tells how to correct for adding too much of one ingredient, and suggests alternative techniques.

A unique cookbook highlighting the cuisine of America's favorite pregame event shares more than ninety creative, delicious recipes for exciting, no-fuss foods, including everything from simple appetizers to delectable grilled dishes, to sophisticated desserts, accompanied by tips on parking lot etiquette, menus, trivia, and more. Original. 20,000 first printing.

Presents a special compilation of more than 375 recipes from families and churches across the country, furnishing an array of simple, easy-to-prepare, delicious dishes designed to serve a family or a crowd that range from such classic dishes as Coq au Vin and Hot German Potato Salad to Lazy Man's Stew and Scripture Cake. Reprint. 10,000 first printing.

A definitive home cooking reference presents more than five thousand innovative tips and tricks that cover every aspect of cookery, in a handy guide that is alphabetically organized for easy access and includes step-by-step illustrations, informative sidebars, and more than nine hundred recipes. Reprint. 12,500 first printing.

Product Description: Good Cooking Starts with Good Food Do you want to enjoy the best food nature has to offer? It's easier than you might think with Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic, the indispensable cookbook that helps you bring the best food possible to the table--even when organic isn't an option...read more

The creators of A Man, a Can, a Plan introduce fifty flavorful, streamlined recipes for meals that can be quickly prepared with a microwave, including such tasty dishes as Italian One-Dish Fish, Teriyaki Beef with Broccoli, and Painless Paella. 100,000 first printing.

A follow-up to A Man, a Can, a Plan offers fifty more simple recipes that use no more than five main ingredients and includes a host of helpful tips on everything from shopping to preparation and grilling procedures to presentation. 50,000 first printing.

Presents sixty simple and inexpensive recipes featuring canned foods, providing easy-to-follow illustrated steps in a lay-flat design and offering suggestions for such occasions as cooking for a woman and preparing a meal for the morning after. 35,000 first printing.