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A Culinary Legacy from Escoffier to Today
Item #: 978193890542
A Culinary Legacy from Escoffier to Today, by Karen Mitcham-Stoeckley and Max Callegari, is far more than a cookbook. It offers the reader an entrance into the daily life of a small village in Provence, France through food and the interpretation of recipes over 100-years-old. The photos provide this journey with explicit depiction of not only many of the dishes, but of the lively activity of the markets and village life in a medieval French town. The book ties together the writings and work of a young Escoffier-trained chef of the late 1800’s to the culinary endeavors of his granddaughter and a classical trained chef of Provence in the 21st century. 160 pages. $39.95

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A Passion for Cooking
Item #: 04030
For more than 20 years, Kitchen Conservatory has hosted a parade of talented chefs who have generously divulged the secrets of their craft. In honor of the anniversary, this cookbook offers the best of delicious restaurant dining in St. Louis with recipes from over 100 chefs. 192 pages. $20.00

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A Skillet Full Cast Iron Cookbook
Item #: cbsf
$16.95

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All About Braising: The Art of Uncomplicated Cooking
Item #: 0393052303
The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises. Hardcover, 481 pages. $35.00

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Barefoot Contessa At Home
Item #: 1400054346
Barefoot Contessa at Home: "Something smells really good!" my husband, Jeffrey, exclaims every Friday night when he walks in the door. Most weeks, Jeffrey has been around the world and back and when he walks in that door, I want him to feel that he's really home. What he doesn't realize is that what feels very casual is, in fact, quite deliberate: the music is playing, all the lights are on, there are flowers everywhere, and chicken and onions are roasting in the oven. I didn't always know how to make a home. It took time and lots of experimentation. For me, the very best way of all to make a house into a home is to have the smells of good food coming from the kitchen. I hope in this book you'll find lots of recipes you'll want to make over and over again so that everyone who comes to visit will feel as much as home as you do. $35.00

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Barefoot Contessa Back To Basics
Item #: 1400054354
Barefoot Contessa Back to Basics: When I talk about getting back to basics, I'm not talking about simple mashed potatoes or a plain roast chicken. What truly fires my imagination is taking ordinary ingredients and cooking them - or pairing them - in a way that "unlocks" their true flavors. This book is about how to cook the simple ingredients you can find in a grocery store and how to unlock their essences. Throughout, you will find updated classics, such as Roasted Tomato Caprese salad with slow-roasted tomatoes for that rich summer flavor all year 'round. The Roasted Pears with Blue Cheese pair a classic combination in a new way. On the grill, the Tuscan Lemon Chicken is the moistest, most delicious chicken with a marinade of fresh lemon juice, garlic, and rosemary. And when I serve the easiest Brownie Pudding for dessert, my guests think I'm just brilliant. $35.00

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Barefoot Contessa Cookbook
Item #: 0609602195
The Barefoot Contessa Cookbook: At Barefoot Contessa we've made hundreds of thousands of banana crunch muffins over the year, so I know the recipe works. Grilled salmon salad, sugar snap peas with black sesame seeds, and fresh corn salad with basil – these are the dishes that made the store so popular over the years, and you can make them at home exactly as we made them at the store. Party dishes like roasted salmon with fennel, spinach pie, and pecan shortbread can wow your own guests. $35.00

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Barefoot Contessa Foolproof
Item #: 013505497
Barefoot Contessa Foolproof is about planning a menu and coordinating everything so it all gets to the table at the same time. Ina Garten shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. $35.00

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Barefoot Contessa How Easy Is That?
Item #: 978030723876
Barefoot Contessa How Easy is That? is all about saving time and avoiding stress. These aren't recipes with three ingredients that you can throw together in five minutes before dinner. These are tried-and-true Barefoot Contessa recipes that are easy enough to make but still have all that deep, delicious flavor that makes a meal so satisfying. These are recipes you'll make over and over again and you'll feel confident that they'll turn out perfect every time. $35.00

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Barefoot Contessa Parties
Item #: 0609606441
Barefoot Contessa Parties!: I've always wanted to give great parties. From the time I was married in 1968, I loved planning parties, cooking, and getting together with my friends. But in the beginning, I did some truly awful parties. As time went on I learned what worked and what didn't. I learned that small dinner parties were often more satisfying than big cocktail parties, that easy food meant I would spend more time with my friends and we all had more fun, and that the music at a party is sometimes more important than the food. But most of all, I learned to stay focused: Parties are "recess" for grown-ups, and I want everyone to go home saying: "Wasn't that fun !" So now I plan everything with that goal in mind. $35.00

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Breaking Bread with Father Dominic 2
Item #: 0967465214
The second Breaking Bread with Fr. Dom is loaded with tons of great recipes, including Cuban bread, Chanukah jelly doughnuts, Ethiopian ambasha, and much more. 128 pages of over 60 recipes and bread machine adaptations. Drawings illustrate bread-machine techniques, helpful tips on working with flours, yeast, and dough, plus an easy-to-reference format and a concealed spiral binding that keeps the cookbook open to the recipe you want. $19.95

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Breaking Bread with Father Dominic 3
Item #: 0967465222
The third bread baking book from Fr. Dom, More Breaking Bread, offers pumpkin bubble spice ring and honey mocha bread. From classics like popovers to savory breads such as red onion focaccia and sourdough cracked wheat, this book contains 128 pages of over 60 recipes and bread machine adaptations. Drawings illustrate bread-machine techniques, helpful tips on working with flours, yeast, and dough, plus an easy-to-reference format and a concealed spiral binding that keeps the cookbook open to the recipe you want. $19.95

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Cake Decorating Reference Manual
Item #: 486
A 20-page softcover reference guide with decorations created using over 75 of Ateco's most popular pastry tubes. All designs are actual size. $4.95

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Cake Decorating: Beginner's Guide
Item #: 902-1232
The Beginner’s Guide makes decorating easy to learn and fun to do for everyone! Includes 15 fantastic cake ideas to decorate in 6 steps or less, how to bake and ice perfect cakes, how to mix any color icing with ease, step-by-step decorating instructions for stars, rosettes, drop flowers and more. Soft cover, 40 pages. $4.95

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Cast Iron Way to Cook
Item #: MB1
This beautifully illustrated cookbook has a fully modern approach and you'll find that all the recipes make the most of fresh, quick and ready available ingredients. Each chapter is devoted to a different piece of Le Creuset cookware and features a step-by-step recipe to show you how to best use each piece. $25.00

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Elegant Sauce Video
Item #: 00303
Anyone can master basic cooking techniques and cook delicious food at home with step-by-step instruction and foolproof recipes. Don't just read a recipe, bring home a chef! This 30-minute video includes beurre blanc, hollandaise, mayonnaise, and more. This video is in VHS format. $19.95

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Eleven Madison Park: The Cookbook
Item #: 978-0-3165-09851-9
Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. Hardcover, 384 pages. $50.00

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Essential Sauce Video
Item #: 00203
Master the kitchen by learning the essential sauces, including pan sauce and bechamel, in this 30-minute video. Recipe booklet included. This video is in VHS format. $19.95

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European Tarts
Item #: 978147912708
European Tarts – Divinely Doable Desserts with Little or No Baking, by Helen S. Fletcher. $24.95

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Fish and Shellfish
Item #: 0688127371
Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. 464 pages. $40.00

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Food Lover's Companion - Edition 5
Item #: 968143800163
This new edition of America's best-selling culinary reference book is bigger and better than ever. Food Lover's is the ultimate kitchen tool and an invaluable resource for any cook with comprehensive definitions of over 7,200 food, drink, and culinary terms. The fifth edition has over 500 new listings, including Korean, Persian, and South American additions, and updated information for hundreds of existing entries. 928 pages, softcover. $16.95

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Herbal Cookery
Item #: 978096433933
From the kitchens and gardens of the St. Louis Herb Society. 176 pages, hardbound. $29.95

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Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia
Item #: 1579651143
Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. Hardcover, 352 pages. $45.00

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How to Be a Breadhead: A Beginner's Guide to Baking
Item #: 978193580637
Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, and guest instructor at Kitchen Conservatory, is the author of many popular bread cookbooks. A ''Breadhead'' is a dedicated baker, someone who bakes often, who thinks and dreams about bread and is not afraid to experiment. In this new book by Father Dominic, you'll learn more than just basic techniques - you'll find out why yeast behaves the way it does, how to substitute different flours in a recipe, and how to take a simple dough and make it extraordinary for a special occasion. Starting with tools of the trade, Father Dom takes you through the baby steps of baking all the way to beautiful loaves that will amaze and delight your family and friends. Special attention is paid to kneading a stumbling block for many beginning bakers and simple shaping techniques that can make your loaves look terrific. Softcover, 128 pages. $16.00

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How To Cook Everything
Item #: 780028610108
by Mark Bittman $35.00

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How To Cook Everything Vegetarian
Item #: 0764524836
by Mark Bittman $35.00

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Joy of Cooking
Item #: 130743246268
This updated version of America's most enduring and trusted cookbook contains more than 4,500 recipes--including hundreds of new ones--plus an enlarged section on herbs, spices, and seasonings, and tips on cooking techniques, canning, and preserving. 1,000 line drawings. $35.00

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Lemongrass & Limes
Item #: 0977152707
Chef's Pick! 20% off! Regular price $26.50, one week only $21.20, plus free shipping!
The delightful and engaging Naam Pruitt, who teaches delicious cooking classes at Kitchen Conservatory, wrote this wonderful introduction to Thai home cooking. Discover the secrets of exotic Thai cooking with this collection of authentic, easy-to-follow recipes. With its exquisite photographs, extensive glossary, garnishing guide, and fun facts about Thailand, Lemongrass & Limes will be a big hit with both expert cooks and new beginners. Join Naam Pruitt on this wonderful journey of spices, herbs, and flavorful feasts. Hardcover, 126 pages.
$26.50 $21.20 ends 4/22/2014

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Lodge Cast Iron Cookbook
Item #: CBLCI
This cookbook is an affectionate, useful, entertaining, and delicious compendium of over 200 cast iron recipes - peppered with stories, treasured memories, and dazzling photography - collected from America's best cast iron cooks from coast to coast from one of America's most trusted brands. 288 pages, soft cover. $25.00

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Maida Heatter's Book of Great Chocolate Desserts
Item #: 0740758160
Chocoholics unite! Maida's back and bringing the world's best chocolate recipes with her. Maida, of course, is Maida Heatter, sorceress supreme of all things chocolate. Now cocoa aficionados, food fiends, and master chefs everywhere can breathe a sigh of relief as Maida Heatter's Book of Great Chocolate Desserts, the classic New York Times best-seller, returns after ten years out of print. Maida is justifiably famous for her respected series of cookbooks, ranging from Maida Heatter's Book of Great Desserts to Maida Heatter's Brand-New Book of Great Cookies. But it was always her Book of Great Chocolate Desserts that inspired the highest praise, admiration, and following from home and restaurant dessert cooks around the world. Chocolate creators know they can turn to Maida for tantalizing confections, cookies, cakes, pies, puddings, and sauces that transcend the ordinary and make for memorable dining experiences. Hardcover, 312 pages. $26.99

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Marshmallow Confections
Item #: CMB060
130 pages of marshmallow inspiration with 101 recipes and projects included by Chicago Metallic. $14.95

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Mastering the Art of French Cooking, Volume 1
Item #: 0375413405
Soft cover. $30.00

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Mastering the Art of French Cooking, Volume 2
Item #: 0394721772
Soft cover. $32.50

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Meet Us in the Kitchen
Item #: 0963829823
The most recent cookbook from the Junior League of St. Louis, Missouri. This book includes recipes from old family favorites as well as special dishes from local restaurants. Hardcover. $22.95

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Mexico - One Plate at a Time
Item #: 0684800063
Mexico - One Plate at a Time is a companion to the PBS Television Series, by Rick Bayless, JeanMarie Brownson and Deann Groen Bayless (Scribner, Fall 2000). The foremost authority of Mexican cooking in America delivers his most user-friendly cookbook yet. Rick Bayless offers a timely exploration of Mexican cuisine in a unique and accessible format. 32 pages of color and 120 black-and-white photographs. Hardcover. $35.00

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Mini-Cocotte: 25 Sweet and Savory Recipes
Item #: PG2
Mini-Cocotte cookbook features 25 specially created recipes developed just for the mini cocotte and its versatile cooking and serving features. Classic recipes including French onion soup, chicken pot pie, and macaroni-and-cheese are featured throughout the fully illustrated cookbook. $15.00

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Momofuku
Item #: 030745195x
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. Hardcover, 304 pages. $40.00

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Momofuku Milk Bar
Item #: 978030772049
MOMOFUKU MILK BAR (Clarkson Potter; October 25, 2011) by twenty-nine-year-old pastry chef Christina Tosi is an answered prayer for throngs of fans who have clamored for the recipes for Christina Tosi’s riffs on childhood flavors and down-home classics. All of the bakery’s cult favorites are here from the sweet to the savory, including: crack pie®, a sugary-buttery confection as craveable as the name implies; compost cookie®, a chunky chocolate-chip cookie studded with crunchy salty pretzels, potato chips, and coffee grounds; cornflake-chocolate-chip-marshmallow cookie; cereal milk™ ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; kimchi and blue cheese croissants; and the volcano, an explosion of potato, lardons, and cheese. Illustrated with 100 color photographs by Gabriele Stabile. $35.00

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Perfect Pie Video
Item #: 00103
Learn how to make the most delicious pies in the world. Anyone can master the basic techniques and bake delicious pies at home with step-by-step instruction and foolproof recipes. Don't just read a recipe, bring home a chef! This 30-minute video includes apple, pumpkin, and lemon meringue pies. This video is in VHS format. $19.95

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Rook Cooks
Item #: 978098198028
This much-anticipated cookbook offers more than eighty favorite recipes from acclaimed chef and cooking teacher Lou Rook of Annie Gunn's restaurant. $35.00

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Rose's Christmas Cookies
Item #: 0688101364
by Rose Levy Beranbaum (hardcover). Beranbaum, author of the bestselling Cake Bible has created a dazzling range of recipes from traditional favorites everyone will recognize to enticing new cookies never before seen, all crafted with reassuring reliability. Full-color photographs. $29.95

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Sauces: Classical and Contemporary Sauce Making
Item #: 0471292753
James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. Hardcover, 656 pages. $49.95

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Shop Like a Chef: A Food Lover's Guide to St. Louis Neighborhoods
Item #: 9781893121959
From South City to the North Side, from Frontenac to Clayton, and from Creve Coeur to University City, this guide explores the independent grocers, ethnic markets, and specialty food stores of greater St. Louis. Local food advocate and chef Clara Moore and food and beverage writer Matt Sorrell discuss where to buy a wide range of ingredients and the necessary equipment to create a delicious variety of dishes, from meat, poultry, and game to fish and seafood, as well as a selection of international flavors. Readers can find the exact products they're looking for with an index of more than 1,000 items; learn new foods, recipes, and skills; and develop better eating habits. St. Louis residents and tourists alike will see the city in a completely new and utterly unique light with this guide that helps them expand their culinary horizons while at the same time saving money and supporting local businesses and farmers. 250 pages. $15.95

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Splendid Soups
Item #: 0471391360
Recipes and Master Techniques for Making the World's Best Soups (Revised) by James Peterson (hardcover). Creating the perfect soup is a challenge for home cooks and the most experienced chefs, and they must understand the basic skills. This comprehensive book begins with ingredients, continues with techniques, and concludes with more than 400 recipes. $45.00

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St. Louis Chefs' Recipes
Item #: 978098601860
St. Louis Chefs’ Recipes, edited by Christy Marshall and George Mahe. This beautiful 168-page cookbook features 173 must-try recipes from 81 of the region’s most celebrated chefs, from local restaurants including Annie Gunn’s, Niche, Cardwell’s at the Plaza, The Crossing, Tony’s, Harvest, Agostino’s, Café Osage, Sidney Street Café, Home Wine Kitchen, Cielo, and many more. Lou Rook III (of Annie Gunn’s) created the Top of the Hill Farm Blackberry Crisp featured on the front cover. In addition, four favorite local chefs—Bill Cardwell, Gerard Craft, Jim Fiala, and Lou Rook III—were photographed and featured on the back cover. $19.95

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St. Louis Chefs' Recipes - Volume 2
Item #: 9780986018619
This beautiful 192-page cookbook features 204 must-try recipes from 103 of the region’s most celebrated chefs, from local restaurants including Basso, La Patisserie Chouquette, Pastaria, Sidney Street Café, Tony's, Pappy’s Smokehouse, Companion Bakery & Café, and more. Richard Berri (of Forest Park Boathouse) created the Shrimp boil and remoulade featured on the front cover. In addition, four favorite local chefs— Vince Bommarito, Jr., Patrick Connolly, Simone Faure, and Kevin Nashan—were photographed and featured on the back cover. $19.95

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St. Louis Days and Nights
Item #: 0963829815
Published by the Junior League of St. Louis, Missouri. This collection of recipes symbolizes the diversity of culinary specialties prepared in St. Louis kitchens. Since its humble beginning as a French fur trapping outpost more than 300 years ago, the city has attracted people with wonderfully rich ethnic traditions. St. Louis cuisine, which is as varied as day and night, has been strongly influenced by this melting pot of nationalities and customs. $22.95

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St. Louis Italians: The Hill and Beyond
Item #: 9780977451265.
Saint Louis Italians: The Hill and Beyond boasts 80 pages of historical descriptions and a staggering wealth of photographs, which will illuminate the experiences of Italian Americans in the City of St. Louis. While telling the stories of men such as Yogi Berra, Joe Garagiola, and football great Tom Lombardo, the book begins by resurrecting the now-gone, once-vibrant neighborhood called Little Italy, razed to make room for the American's Center Convention Complex. When opening the cover page of Saint Louis Italians: The Hill and Beyond, there is sure to be a sense of anticipation and excitement for the food-lover and nostalgic historian in all of us. $35.95

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The French Laundry Cookbook
Item #: 1579651267
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets." Winner of the 2000 IACP Cookbook Award. $50.00

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The New Vegetarian Cooking for Everyone
Item #: 978160774553
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. $40.00

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The Perfect Finish: Special Desserts for Every Occasion
Item #: 9780393059533
The Perfect Finish by Bill Yosses and Melissa Clark is playfully organized by occasion: “I’ll Bring Dessert” features recipes easy to pack for potlucks; “Straight from the Oven” includes fruit pies best served warm; and “Pick-Me-Ups” spotlights brownies and chocolate chip cookies that will brighten your day. For the adventurous, Bill groups his guaranteed-to-impress desserts—including his signature warm vanilla cake—in a chapter inspired from his days in one of Manhattan’s finest restaurants, Bouley. Bill also demonstrates technique and unfamiliar ingredients and explains how to store and transport desserts. This is a book for every taste and every experience level, with color pictures of nearly all the beautiful finished desserts. 123 color photographs, 286 pages, hardcover. $35.00

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The Pie and Pastry Bible
Item #: 978068481348
The Pie and Pastry Bible by Rose Levy Beranbaum is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries. Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles. All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge. 704 pages, hardcover. $50.00

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Add The Pie and Pastry Bible to Cart
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Thursday Night Pizza: Father Dominic's Favorite Pizza Recipes
Item #: 978193337065
Father Dominic Garramone, OSB, former host of the PBS cooking show Breaking Bread with Father Dominic, and guest instructor at Kitchen Conservatory, is the author of many popular bread cookbooks. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust, flavorful homemade sauces, and savory toppings. Recipes include three different doughs, nine sauces, and dozens of pizzas like the Pesto and Prosciutto Appetizer Pizza, Muffaletta Pizza, the Denver Diner Pizza, Pizza Diavolo, and the Fig and Papaya Dessert Pizza. Softcover, 128 pages. $16.00

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Add Thursday Night Pizza: Father Dominic's Favorite Pizza Recipes to Cart
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'Tis the Season to be Baking
Item #: 1933370057
Father Dominic Garramone ties reflections and recipes for the holiday season with Lessons from the breads of Christmas. In this collection, Fr. Dom relates nearly two dozen holiday baking traditions to scripture and shows the purpose behind holiday preparations. Learn about two very different Christmas breads -- the German stolen and the more recent Saint Bede tradition of "Bambino Bread" -- that represent the Christ Child in swaddling clothes. Bakers, holiday traditionalists, and fans of Fr. Dom will not be disappointed in the originality and enthusiasm of the recipes. $12.00

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Add 'Tis the Season to be Baking to Cart
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Under Pressure: Cooking Sous Vide
Item #: 1579653510
Under Pressure: Cooking Sous Vide by Thomas Keller, hardcover, 295 pages. "Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, "introduces cooks to one of the most important culinary innovations of modern times." An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. "Thomas Keller and his chefs," McGee continues, "illustrate the powers of precision heating with dozens of dishes that wouldn't be as fine, or even conceivable, without it." "Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. $75.00

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Add Under Pressure: Cooking Sous Vide to Cart
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