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Cooking and Food
$7 or Less


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The Healthiest Meals on Earth: The Surprising, Unbiased Truth about What Meals You Should Eat and Why
The Healthiest Meals on Earth: The Surprising, Unbiased Truth about What Meals You Should Eat and Why
by Jonny Bowden
Review
Bowden, Jonny with Jeannette Bessinger. The Healthiest Meals on Earth: The Surprising, Unbiased Truth About What Meals You Should Eat and Why. Fair Winds: Quayside. Jul. 2008. c.368p. photogs. index. ISBN 978-1-59233-318-9. pap. $24.95. COOKERYVerdict... (read more)

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Not Becoming My Mother: And Other Things She Taught Me Along the Way
Not Becoming My Mother: And Other Things She Taught Me Along the Way
by Ruth Reichl
Publisher Comments
Unabridged CDs, 2 CDs, 2 hours Read by the author Bestselling author Ruth Reichl examines her mother's life, giving voice to the universal unarticulated truth that we are grateful not to be our mothers.... (read more)

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Food Rules: An Eater's Manual
Food Rules: An Eater's Manual
by Michael Pollan
Publisher Comments
Addiction is a preventable, treatable disease, not a moral failing. As with other illnesses, the approaches most likely to work are based on science — not on faith, tradition, contrition, or wishful thinking. These facts are the foundation of... (read more)

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Chew on This (07 Edition)
Chew on This (07 Edition)
by Eric Schlosser
Synopsis
Kids love fast food. And the fast food industry definitely loves kids. It couldnand#8217;t survive without them. Did you know that the biggest toy company in the world is McDonaldand#8217;s? Itand#8217;s true. In fact, one out of every three toys given... (read more)

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Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss
Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss
by Joel Fuhrman
Publisher Comments
Hailed a "medical breakthrough" by Dr. Mehmet Oz, EAT TO LIVE offers a highly effective, scientifically proven way to lose weight quickly. The key to Dr. Joel Fuhrman's revolutionary six-week plan is simple: health = nutrients / calories. When the ratio... (read more)

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Salt: A World History
Salt: A World History
by Mark Kurlansky
Publisher Comments
The additive that flows under the radar The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug... (read more)

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Animal, Vegetable, Miracle: A Year of Food Life
Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver and Camille Kingsolver and Steven L. Hopp
Staff Pick
After 25 years in the Arizona desert, in 2004, Kentucky-bred Barbara Kingsolver moved back to the Appalachians, to a Virginia farm just hours from her childhood home. Family called. "Returning," she explains in Animal, Vegetable, Miracle, "would allow my... (read more)

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Salmon (Northwest Homegrown Cookbook Series)
Salmon (Northwest Homegrown Cookbook Series)
by Cynthia Nims
About the Author
Cynthia Nims is a food writer and consultant focused on food, wine, travel, cocktails, the good things in life. She has made a career of food writing for over 20 years now. Her first study-abroad program while at University of Puget Sound took her to... (read more)

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The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
by Kathleen Flinn
Publisher Comments
Why isnand#8217;t real-life romance more like fiction? and#160; Patience Bloom asked herself this question, many times over. As a teen she fell in love with Harlequin novels and imagined her life would turn out just like their heroines: That shy guy she... (read more)

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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
by Steven Raichlen
Publisher Comments
Beginning with legendary beer-can chicken--born on the barbecue circuit, it's the perfect bird, crackly crisp outside, succulent within, and bursting with flavors--here are dozens of good-time recipes, variations, and techniques, each with a "Wow... (read more)

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Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World
by Lisa Lillien
Publisher Comments
Beloved Food Network and Cooking Channel star Ellie Krieger knows the secret to healthy eating:and#160;it has to be delicious. You won't eat right if you feel deprived. WEEKNIGHTand#160;WONDERSand#160;offers 150 recipes for yourand#160;favorite foods, as... (read more)

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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
by David Kamp
Publisher Comments
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives... (read more)

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Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion
Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion
by Susan Herrmann Loomis
Publisher Comments
“When it comes to recipes, Ms. Loomis delivers.”—Wall Street Journal Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut... (read more)

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My Year of Meats
My Year of Meats
by Ruth L. Ozeki
Publisher Comments
A cross-cultural tale of two women brought together by the intersections of television and industrial agriculture, fertility and motherhood, life and love—the breakout hit by the celebrated author of A Tale for the Time Being Ruth Ozekis... (read more)

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The New Cook
The New Cook
by Donna Hay
About the Author
DONNA HAY is Australias leading food editor and a worldwide bestselling cookbook author. Her food, recipes and styling focus on basic ingredients simply prepared and beautifully photographed. Her work has set the benchmark for food publishing worldwide... (read more)

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A Thousand Days in Tuscany: A Bittersweet Adventure
A Thousand Days in Tuscany: A Bittersweet Adventure
by Marlena De Blasi
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US... (read more)

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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
by Anthony Bourdain
Staff Pick
In Medium Raw, Bourdain expounds on food topics far and wide, with the self-deprecating and biting honesty that fans have come to love. His description of an encounter with Food Network's Sandra Lee is both hilarious and deeply scary.... (read more)

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The vegetarian table :Italy
The vegetarian table :Italy
by Julia Della Croce
Publisher Comments
"An exciting new perspective on a cherished cuisine" (The San Francisco Chronicle), the Vegetarian Table series celebrates the rich diversity of flavors, fruits and vegetables, grains and legumes, and the variety of enticing spices found all over the... (read more)

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Fannie Farmer Cookbook 13TH Edition
Fannie Farmer Cookbook 13TH Edition
by Marion Cunningham
Excerpt
STANDING RIB ROAST (Allow 1/2 - 1 pound per serving) 1 standing rib roast, at least 4 pounds 1/4 cup beef broth or water Salt Freshly ground pepper Cooking time varies widely, depending on the shape of the roast and internal temperature. You'll need a... (read more)

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Garlic is Life: A Memoir with Recipes
Garlic is Life: A Memoir with Recipes
by Chester Aaron
Publisher Comments
A charming story that combines a love of garlic with an extraordinary life, this is a college teacher turned Sonoma County garlic farmer's account of his introduction to the herb—from his family's farming techniques in former Soviet Georgia to his... (read more)

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