Spices Online

Description

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Features

• ISBN13: 9780789489395
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Top of the Line, Rich Sea Salts infused with Anti-Aging Herbs and vitamins! Your Pack of four includes four 1 pound bags of the following:1. Top of the Line, Rich Sea Salts infused with the Brain Boosting Power of Ginkgo Biloba. Ginkgo is believed to have nootropic properties, and is mainly used as memory and concentration enhancer, and anti-vertigo agent.2. Top of the Line, Rich Sea Salts infused with Omega-3 Fish Oil. Over the years, there have been notable trials that showed significant evidence to suggest that the omega-3 fatty acids in fish oil acted as a mood stabilizer.3. Top of the Line, Rich Sea Salts infused with Ginseng. Both American ginseng and Asian ginseng roots are taken orally in the treatment of type II diabetes, as well as Sexual dysfunction in men.4. Top of the Line, Rich Sea Salts infused with DHEA. DHEA (dehydroepiandrosterone) is a naturally occurring hormone in the body produced by the adrenal glands, which are located on top of the kidneys. DHEA supplements are made from plant chemicals and studies suggest that DHEA can strengthrn blood vessels and improve heart conditions.Enjoy eating and feeling healthy!!!!!!! Prego!!!!

Features

• Four Pack of High Quality, Herbal & Vitamin Infused Sea Salts!
• MADE IN THE USA!
• All Natural Product!!!
• Increase Mental Capacity, Awareness & Energy Levels!
• Anti-Aging Benefits!!!!! Great Tasting!!!!!!

Description

Totally Bamboo's Double Salt Box¿cute, simple and easy to use. The Double Salt Box has an easy slide-off top that rotates a full 360 degrees and has enough space to store 2 types of spices and other items. Wide opening allows plenty of room for larger hands or spoons to reach in to grab your favorite seasoning.No stains or paint are used to create the Double Salt Box's scrumptious Honey shade. This color is created in a very specialized heating process which caramelizes the natural sugar in the wood; it is permanent and will not fade or wash out. Care: wash with warm water and mild detergent and occasionally wipe with mineral oil (Do not clean in the dishwasher). An Ecological wonder, Bamboo is a grass that grows to a harvestable height of 60 feet in 3 to 5 years. It has an extensive root system that continually develops new shoots thus not requiring replanting making it an incredible self-renewing resource and a brilliant alternative to the wide spread clear cutting of our world's hard wood forests. Do the world a favor¿ Do Bamboo.

Fast-growing in nature, bamboo is also fast-growing in popularity as one of the most environmentally friendly, renewable resources available. Totally Bamboo prides itself on using only hand-selected, China-grown "moso" bamboo, which is not a food source or habitat for the giant panda, and which grows to harvestable size in just 3 to 5 years. Totally Bamboo follows strict environmental guidelines for processing and fair labor policies for its workers. And, the toxin-free products contain no dyes, stains, or glues containing formaldehyde. This double-section bamboo box attractively stores different types of sea salt, spices, or what-have-you, on the kitchen counter or right on the table. You can even use it for holding jewelry on a dresser. The lid and sections pivot around a central stem a full 360 degrees for easy access. Along with natural variations in color, an oven-heating process caramelizes the natural sugars in the bamboo and produces the warm honey tone of the box. And, because it's harder than wood, bamboo won't absorb water, crack, or peel, and can be sanded if need be. When necessary, simply wash the box lightly with warm, soapy water, and wipe now and then with mineral oil. --Ann Bieri

Features

• Pivoting double-section storage box holds sea salt, spices, more
• Made of laminated strips of bamboo, a renewable, earth-friendly resource
• Variety of bamboo used is not food or habitat for the giant panda
• Only food-safe, formaldehyde-free glue used; no dyes or stains; color is natural and permanent
• Harder than maple, won?t absorb water or crack; wash by hand

Description

The Martians are coming and it’s up to you (and your friends) to stop them! Battle a horde of loony Martian invaders in this 1 to 4 player shoot-em-up game for the Wii. Packed with non-stop action, players will use a range of powerful weapons against a gang of colorful and comical enemy invaders. Collect powerups and rescue helpless civilians to get high scores and earn achievements. Visit a range of iconic locales from the drive-in movie theater to the Great Pyramids of Giza. Everything in the game is rendered in colorful comic book style with a retro 50’s science fiction vibe.

Features

• 8 levels packed with colorful cutscenes and intense arcade action.
• 10 unique enemy types.
• 6 different weapons.
• 5 different powerup types to spice up the action.
• Multiple difficulty levels, achievements and a funny and engaging storyline filled with colorful characters increases the replay value and make Martian Panic a great choice for anyone who owns a Wii.

Description

The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and dried), each with a color photograph, hotness scale, and brief description. THE GREAT CHILE BOOK also includes background information, an introduction to the use of chiles in the cuisines of Mexico and the Southwest, and delicious recipes from the kitchen of the Coyote Cafe. This is a treasured guide for kitchen and market, and a visually stunning companion to COYOTE CAFE.

Features

• ISBN13: 9780898154283
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Wow! Eight different types of vanilla beans in one easy sample pack. This sample pack contains three vanilla beans of each variety. This is certainly the most convenient and economical method for experiencing the unique flavors of each type of vanilla and is perfect for the first time user of whole vanilla beans.Three vanilla beans of each of the 8 varieties are included in this sampler. This quantity is also perfect for making 8 ounce bottles of vanilla extract with each of the different types of vanilla. The vanilla bean sampler contains vanilla beans of the following types:Beanilla BlendBourbonIndianIndonesianMadagascarMexicanTahitianTonga

Features

• A sample pack of 8 different types of Grade A vanilla beans.
• Highest quality vanilla beans available

Description

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping? In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world. As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensive volume, Krasner incorporates olive oil into more than 100 delicious, mouthwatering recipes. With everything from appetizers and small dishes to breads and desserts, Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand out when combined with shellfish in Seared Scallops on Chickpea Crêpes. The fruity oils sing when combined with pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for Seared Sirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and Rosemary Mashed Potatoes. Demonstrating that olive oil isn't just for use in savory dishes, Krasner offers recipes like Gingered Carrot Cake with Figs, "Hot" Chocolate Cake, Orange Chocolate Chip Biscotti, and Apple-Cherry Cardamom Strudel. These recipes, and many more, will showcase the delicate olive oils in your pantry and leave your guests clamoring for the recipes. Hints on technique, pantry basics, and equipment are also included. No book on olive oil would be complete without noting the important health benefits offered by olive oil, and Krasner points to significant evidence that using olive oil is essential to a healthful diet. The Flavors of Olive Oil is an indispensable guide to the joys of olive oil and a font of information you'll turn to again and again.

Acknowledging the increasing popularity of olive oil, Deborah Krasner's The Flavors of Olive Oil offers a comprehensive guide to tasting, understanding, and cooking with superior extra-virgin olive oil, the cold first pressing of the olive crop's best. Most valuably, the book offers profiles of the best oils from countries including Italy, France, Spain, and the U.S. (as well as international blends). Useful, too, are sections on olive oil grades; label reading (you can tell olive oil from its package); and usage and storage pointers. Though it's hard to derive a unique recipe selection from as basic an ingredient as olive oil, the book also offers over 90 easy, attractive recipes for dishes that include it--from appetizers, sandwiches, and small dishes to salads, pizzas, entrées, and even desserts. Among these, readers will discover delicious versions of familiar friends like tapenade and focaccia with caramelized onions as well as "finds" including White Peach, Corn, and Toasted Almond Salad; Turbot with Fennel, Potatoes, Olives, and Lemon; and Slow-Cooked Boneless Pork Spareribs in Tomato, Rosemary, and Juniper Sauce. As a Jewish cook, Krasner also supplies formulas for enticing Eastern European Jewish classics such as challah and noodle kugel. Also useful is a section that explores the oils through detailed analysis of flavor characteristics--delicate and mild through leafy green and grassy. It's hard to imagine a better introduction to olive oil and its enjoyment. --Arthur Boehm

Description

JFC-Nore Fumi Furikake (Rice Seasoning)is a dried mixed seasoning sprinkled over rice for added flavor This variety is simple and delicious made of sesame seeds, seaweed flakes, salt and sugar only.Contains no bonito fish flakes.Other furikake varieties include salmon, shiso, wasabi and bonito fish.

Features

• Furikake is a dried mixed seasoning sprinkled over rice for added flavor
• This variety is simple and delicious made of sesame seeds, seaweed flakes, salt and sugar only!
• Contains no bonito fish flakes
• Other furikake varieties include salmon, shiso, wasabi and bonito fish
• Net Wt. 1.7 Oz.

Description

Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. "...another cookbook that can stand among the best reference works."—Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."—Jeremiah Tower, Stars Restaurant. The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award.

Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce. The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed. To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours. In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters. Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important. This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle

Features

• ISBN13: 9780471292753
• Condition: USED - Like New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Mario Batali new addition to the wood line is a durable beechwood wooden salt cellar that allows you to store two different types of salt in one. Convenient, decorative container.

Features

• Convenient, decorative container
• It is a durable beechwood wooden salt cellar
• keeps your finest salts moisture free
• Double hinged compartments to hold different varieties of salt
• Not safe to use in dishwasher