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Essential Eating Well Cookbook
by Patsy Jamieson
December 30, 2005 interview
A collection of 350 recipes from the thousands of well-tested recipes presented in Eating Well magazine. All of the recipes are relatively low in fat and carbs.
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Nightly Specials: 125 Recipes for
Spontaneous, Creative Cooking at Home
by Joseph Lomonaco
April 7, 2005 interview
Celebrity chef Lomonaco presents his recipes for dishes ranging from fancy to simple. Each recipe offers side notes that assist cooks of any skill in making creative substitutions and variations.
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Moosewood Restaurant:
New Classic Recipes
by Mollie Katzen
April 27, 2005 interview
Loaded with vegan recipes that appeal to almost any taste, the newest in the Moosewood line of cookbooks also offers organic standards and a guide to ingredients. Everything from sandwiches and wraps to an extensive dessert section, this cookbook has something for everyone.
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Ultimate Frozen Dessert Book
by Bruce Weinstein & Mark Scarbrough
May 19, 2005 interview
More than 500 recipes and variations for everything from ice cream to gelato and granita. There's a whole chapter on cakes, pies, and other treats made with ice cream or gelato.
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Dishing: Great Dish & Dishes
by Liz Smith
May 17, 2005 interview
The book combines food gossip and chat about luminaries like Burton and Taylor with a recipe or two in each chapter. Smith, a native Texan, writes about cocktails, etiquette, and unadorned Texas cooking.
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Spicy Food Lover's Bible
by Dave DeWitt & Nancy Gerlach
May 31, 2005 interview
250 recipes for hot stuff from around the globe, along with a wealth of food related information. The book discusses the history and horticulture of the world's spice, as well as how to use them, where to buy them, and how to grow them.
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Southern Country Cooking from the
Loveless Cafe
by Jane & Michael Sterns
May 31, 2005 interview
More than 150 recipes that have made the Loveless Cafe one of Nashville's most beloved restaurants for nearly 50 years. Everything from country ham and red eye gravy to real Southern-fried chicken.
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Finding Betty Crocker
by Susan Marks
May 30, 2005 interview
The book confirms that there was no real Betty Crocker, but this American food icon has evolved since her introduction in 1921 to become a recognizable face in American kitchens. The book covers the history, provides anecdotes, reveals letters and recipes from fans over the years, and touches lightly upon the shift in American diets to factory-processed convenience foods.
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The Garden of Eating
by Rachel Albert-Matesz
June 21, 2005 interview
A cookbook that is grain-free and dairy-free! The book begins by explaining how humans were meant to eat and how to set up a proper kitchen for preparing whole foods and healthful meals.
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Peace, Love & Barbecue
by Mike & Amy Mills
July 18, 2005 interview
100 recipes that will enable anyone with a grill to achieve champsion barbecue flavor in their own backyard. Packed with anecdotes, photographs, color characters, and a tour of the barbecue contest circuit, this book has a folksy, fun-loving tone that will appeal to any cook.
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Naked Chocolate
by David Wolfe & Shazzie
August 3, 2005 interview
The history of cacao and it's health benefits are presented amidst delicious recipes for drinks, desserts, main courses, and tasty sauces. Inspired by the Charlie and the Chocolate Factory books, some of the recipes even boast names from the famous books and movies.
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Cooking on the Lam
by Joseph "Joe Dogs" Iannuzzi
December 19, 2005 interview
The book follows the post-testimony travels of a former mobster and member of the Gambino crime family. Loaded with wit, anecdotes, and savage humor, the book also teaches the average goodfella how to prepare mob favorites like Filet Mignon Oscar, Clams Oregano, and Pasta Primavera with Shrimp. The 'can't fail' recipes don't require specialty store ingredients either, so you can fix these Italian classics anytime anywhere.
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The Rainbow Follows the Storm
by Karen Noe
January 9, 2006 interview
A book about spirituality, awakening, angels, and crossing-over. Not a cookbook, but an interesting look into creating peace throughout the entire universe.
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Bistros, Brasseries & Wine Bars of Paris
by Daniel Young
February 8, 2006 interview
A visit to 38 of the author's favorite off-the-beaten-path eateries in the Paris formerly only known to Parisians. More than 100 recipes are presented with house favorites from some of the best dining spots in Paris, together with variations on old familiars.
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Meals to Die For
by Joseph Gannascoli
April 21, 2006 interview
The author, best known for his role as hitman Vito Spatafore on the HBO hit The Sopranos, the book is a novel approach to cooking. The book covers the problem that arise for a mobster as he tries to cook his way out of a tough fix. Each chapter begins with a recipe or two.
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
by Ruth Reichl
Recommended by Bonnie from Goodyear on the April 26, 2006 show
Garlic and Sapphires sets a refreshing tone due to Reichl's insistence on recognizing excellent dining in all of its venues, from humble ethnic restaurants to New York's most elegant establishments. Reichl's penchant for ferreting out little-known gems earns her the opprobrium of Bryan Miller, her predecessor as the Times restaurant critic, and his supporters, all of whom charge Reichl with letting down standards. But the many New Yorkers who experience life without expense account or trust fund appreciate her excursions to the wrong side of the tracks to identify dining delights.
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101+ Recipes from The Herb Lady
by Catherine, The Herb Lady
Cooking with flavor! Over 150 recipes, plus tips and history on herbs and spices from Catherine, The Herb Lady of Herbs 2 U. Low fat/low salt, meatless and flavorful ideas for adding taste to your meals without relying exclusively on salt and fat. Interested in growing your own herbs? Check out "Edible Landscaping in the Desert Southwest: Wheelbarrow to Plate" for gardening help, monthly planting calendar and recipes. |
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The Spaghetti Sauce Gourmet
by David Joachim
170 creative recipes for easy dinners that start with bottled pasta sauce, like pesto, alfredo, and clam sauce in addition to plain old marinara. Everybody gets tired of pasta sauce on pasta, but we eat it because it-s easy. David will show you how to use jarred sauce in innovative ways to create dishes that look complicated but are really a snap to make. |
