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Showing: 1-10 results of 12

The former White House pastry chef for Presidents George W. Bush and Barack Obama presents a healthy, delicious collection of dessert recipes.    Treat sugar like salt. This is the mantra of Bill Yosses, a former White House pastry chef, and his secret to baking indulgent yet wholesome desserts that truly satisfy. After being tasked by First Lady Michelle Obama to create healthier treats for her family, he discovered that when he dialed back... more...

From Top Chef Masters and Iron Chef America contestant, restaurateur, and type 2 diabetic Franklin Becker comes an exciting collection of recipes highlighting good fats―from sources such as nut oils, olive oil, fish, and avocados―and their important role in maintaining good health with delicious flavor. Along with award-winning food writer Peter Kaminksy, Becker has put together an assortment of recipes that showcase flavor-packed,... more...

One of the world's most celebrated bakers shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread... more...

Unmasking Ravel: New Perspectives on the Music fills a unique place in Ravel studies by combining critical interpretation and analytical focus. From the premiere of his works up to the present, Ravel has been associated with masks and the related notions of artifice and imposture. This has led scholars to perceive a lack of depth in his music and, consequently, to discourage investigation of his musical language. This volume balances and interweaves... more...

Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors. An avid fisherman, home cook, and veteran surfer, Ben has been mesmerized by fishing since childhood. He catches almost everything he eats, but even if you don’t, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté,... more...


“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets... more...

Senator Chuck Hagel has long been admired by his colleagues on both sides of the Senate floor for his honesty, integrity, and common-sense approach to the challenges of our times. The Los Angeles Times has praised his "bold positions on foreign policy and national security" and wondered, "What's not to like?" In America: Our Next Chapter, Nebraska-born Hagel offers a hard-hitting examination of the current state of our nation and... more...

Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes—and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary “family”... more...

Make fishing easier and more rewarding every time you pick up your rod and reel No one can promise that you will catch fish all the time. For as long as we've been catching fish, fish have been outsmarting us. But there are tips and pointers that even the most seasoned anglers can pick up! Fishing For Dummies helps you prepare for what awaits beyond the shore. From trout to carp and bass to bonefish, you'll get coverage of the latest... more...

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to soufflés, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat... more...