For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.

Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.

Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.

The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation. ....read more

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long.

It’s amazing what a half hour can do for your tastebuds … 365 days a year! ....read more

The Best Just Got Better

The Most Trusted Cookbook

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today. Whether you're a new or experienced cook, The Betty CrockerCookbook? is the book for you!

Comprehensive resource, with more than 1,000 easy-to-follow recipes

Creative cooking ideas, including more than 400 recipe variations

Beautiful design, with 300 color photos and 55 illustrations

All-new chapters: Casseroles & Slow-Cooker and 20 Minutes or Less

Fast recipes flagged throughout--130 ready in 20 minutes or less!

Great-tasting Low-Fat recipes specially marked--more than 185 in all

Helpful Betty's Cures to solve common baking problems

Useful Learn with Betty photos to help get perfect results every time

Detailed nutrition information, plus dietary exchanges and carb choices

The all-new Tenth Edition--a perfect 10!

For more great ideas visit BettyCrocker.com ....read more

With basic cooking techniques and tips, simple first recipes, and tasty, nutritious meal ideas, Annabel Karmel's new family cookbook helps children ages three and up work with their parents to prepare a yummy array of favorite foods. ....read more

Today's favorite kitchen companion—revised and better than ever.

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

A week doesn't go by where I don't pull How to Cook Everything down from the shelf, so I am thrilled there's a new, revised edition. My original is falling apart!
—Al Roker

This new generation of How to Cook Everything makes my 'desert island' cookbook choice jacked up and simply universal. I'll now bequeath my cookbooks to a collector; I need only this one.
—Mario Batali

Mark Bittman has done the impossible, improving upon his now-classic How to Cook Everything. If you need know-how, here's where to find it.
—Bobby Flay

Mark Bittman is a great cook and an incredible teacher. In this second edition, Mark has fine-tuned the original, making this book a must for every kitchen.
—Jean-Georges Vongerichten

Throw away all your old recipes and buy How to Cook Everything. Mark Bittman's recipes are foolproof, easy, and more modern than any others.
—Isaac Mizrahi

Generous, thorough, reliable, and necessary, How to Cook Everything is an indispensable reference for both experienced and beginner cooks.
—Mollie Katzen, author of the Moosewood Cookbook

I learned how to cook from How to Cook Everything in a way that gives me the freedom to be creative. This new edition will be my gift to new couples or for a housewarming; if you have this book, you don't really need any others.
—Lisa Loeb, singer/songwriter

Exclusive Recipe Excerpts from How to Cook Everything

• Grilled or Broiled Chicken Kebabs

• Roasted Shrimp with Herb Sauce

• Warm Spicy Greens with Bacon and Eggs

• Author Tip: 7 Ways to Vary Chicken Kebabs [PDF]

10 Reasons You Need the New How to Cook Everything (even if you already have the original)

1. The 2000+ simple recipes will make cooking at home easier, so you can spend less and eat better.

2. With 1,446 new recipes and variations such as Beer-and-Butter Chicken Wings, Roasted Corn Chowder, BLT Salad, Paella with Chicken and Chorizo, Caramelized French Toast, and Popcorn Brittle, this book provides a whole new array of recipes.

3. The many new techniques covered in this edition will help you to expand your repertoire of kitchen skills to include frosting a cake, grinding your own chili powder, or even de-boning a quail.

4. Your husband, wife, brother, sister, son, daughter, or best friend needs a little help in the kitchen (okay, maybe a lot). The new How to Cook Everything contains more expert advice like “12 Must-Have Kitchen Tools,” “Super-Easy 3-Ingredient Soups,” and “The Basics of Cutting.”

5. You trust Bittman’s no-nonsense opinions and can’t wait to read the thousands of new ones packed into this edition. He’ll even help you to select the best inexpensive fish (ex. mackerel is versatile, tasty, healthy, and plentiful; tilapia can taste kinda muddy).

6. The index of “Essential Recipes” points you to Bittman’s favorite dishes in each chapter, so there’s less reason to be intimidated by all those recipes.

7. There are more helpful lists in the new How to Cook Everything than ever before. Bittman shows how to jack up the basics with easy ideas like “4 Ways to Thicken a Sauce”, and “Infinite Ways to Season or Serve Any Grilled or Broiled Chicken Dish.”

8. With this edition’s brand new charts, it’s absurdly easy to look up the cooking times for grains, heat factor for chiles, and other need-to-know information about everything from herbs and spices to flour and noodles.

9. You know it’s cheap, easy, and fast to serve your family boneless chicken breasts every week, but sometimes you run out of ideas. That’s why you really need all the new recipes, variations, and other suggestions for chicken breasts like “11 More Ways to Vary Grilled or Broiled Boneless Chicken.”

10. There are plenty of new illustrations which incorporate more detail than many photos. They’ll show you how to use a pastry bag, how to eat crabs, and even how to puree soup using an immersion blender (it’s is way less messy than a regular blender).

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Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more. ....read more

Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina GartenBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea ....read more

More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. My niche is taking what people like to eat and turning it into a soup, she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

• New England Clam Chowder
• Wild Mushroom and Barley Soup
• Curried Crab and Coconut Soup
• Raspberry-Nectarine Gazpacho
• Cucumber-Buttermilk Soup
  

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• More than 65 all-new recipes are age-appropriate, kid-tested and kid-tasted.
• Every recipe has a full-color fun illustration and recipe photo.
• Recipes use short ingredient lists and easy step-by-step instructions.
• Written and designed to appeal to 8- to 12-year-old children who are just beginning to cook on their own, as well as those who have some cooking experience.
• Cooking Basics chapter covers all the things kids need to know, such as kitchen safety, menu-planning, basic nutrition information, and how to read food labels.
• New illustrations and new features make this a must-have reference cookbook for kids and their parents to use together.
• Simply delicious recipes that kids will have fun preparing and the whole family will enjoy eating.
• Yummy recipes include: Farmhouse Breakfast Pizza, Sun-Up Sandwiches, Fast Fixin’ Fajitas, Mighty Melts, Ooey Gooey Fudge Sauce, Raining Berries Turnovers.
• Includes recipes for special celebrations and diabetic exchanges.

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Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries--and still fit into your pants? Is life not worth living without brownies and onion rings? Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories. Check it out!

* Eggs Bene-Chick: 183 calories
* Bring on the Breakfast Pizza: 127 calories
* Ooey Gooey Chili Cheese Nachos: 216 calories
* Big Bopper Burger Stopper: 202 calories
* Dreamy Chocolate Peanut Butter Fudge: 65 calories
* Lord of the Onion Rings: 153 calories
* Rockin' Tuna Melt: 212 calories
* 7-Layer Burrito Blitz: 277 calories
* I Can't Believe It's Not Sweet Potato Pie: 113 calories
* Cookie-rific Ice Cream Freeze: 160 calories
* With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!

And when you're not in your kitchen, check out HG's 10 mini survival guides, plus tips 'n tricks that'll help you make smarter food choices anywhere, anytime!

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