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Hardcover

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To celebrate 40 years of culinary creativity and recipe precision, the Canadian Living Test Kitchen have brought together 300+ of their must-have, must-cook recipes. From appetizers to desserts—and everything in between—this is the ultimate Canadian…
Paperback

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Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and…

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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and…
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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse,…
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Amy Fazio’s second book, The Mason Jar Cookbook, shows the versatility and convenience of creating dishes in the mason jar. No longer just for jellies and jam, mason jars are now being filled in the most creative and often super healthy ways, such as salads…
Paper over Board

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Today's newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because they grew up with The Food Network and frequent trendy restaurants, but their busy schedules mean they're often strapped for time…
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The Ketogenic diet is a high-fat, moderate-protein, low-carb diet originally developed to reduce the frequency of seizures in epilepsy patients. More recently, however, it has found a mainstream audience who view it as a real foods-based diet with weight loss and…

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These wonderful menus will help you bring Bonnie Stern's style and warmth to your own table. Brimming with enthusiasm, knowledge and a love of food and people, Friday Night Dinners is simply Bonnie's best book yet. There's no better way to start the weekend…
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Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise…
Kobo ebook

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First published in 1991, this new edition of Anne Lindsay's Light Kitchen features fully revised introductory material that can help anyone with a health concern — be it excess weight or high levels of blood glucose, blood pressure or blood fats— make…
Spiral Bound

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Bestselling cookbooks with more than 3,200,000 copies in print. Now available for the first time in one collectable and comprehensive volume, all the recipes from the first two books originally published by Best of Bridge Publishing Ltd. These two books, The Best…

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Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew. Times have changed. Today we have an overwhelming array of ingredients and a fraction of…