Library
Gabbertoons
Collection Total:
1,225 Items
Last Updated:
May 6, 2014
I'm Just Here for More Food: Food x Mixing + Heat = Baking
Alton BrownAlton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.
Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap
Nicole HunnGluten-free cooking has never been this easy—or affordable!  Tired of spending three times as much (or more) on gluten-free prepared foods? If you’re ready to slash the cost of your grocery bill, you’ve come to the right place. In Gluten-Free on a Shoestring, savvy mom Nicole Hunn shows how every gluten-free family can eat well without breaking the bank.    Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets. Recipes include:   Apple-Cinnamon Toaster Pastries • Focaccia • Spinach Dip • Ricotta Gnocchi • Chicken Pot Pie • Szechuan Meatballs • Tortilla Soup •Baked Eggplant Parmesan• Never-Fail White Sandwich Bread • Banana Cream Pie with Graham Cracker Crust • Blueberry Muffins • Cinnamon Rolls • Perfect Chocolate Birthday Cake
With advice on the best values and where to find them, meal planning strategies, and pantry-stocking tips, Gluten-Free on a Shoestring is your essential guide. Never fall victim to the overpriced, pre-packaged gluten-free aisle again. Roll on by—happier, healthier, and wealthier.
Ultimate Bread Machine Cookbook
Tom LacalamitaFor once, why don't you step into the kitchen and let someone else do all the work? Just select your favorite bread recipe — maybe Olive Oil Garlic Bread, Seven-Grain Millet Bread, or Lemon Poppy Seed Bread — add the ingredients, push a button, and relax while you wait for your loaf of fresh-baked bread. Or if you're feeling like creating something without having to spend all day doing it, use your machine to make the dough and then hand-shape culinary wonders such as Sun-Dried Tomato Herb Bread Sticks, Soft Green-Onion Lavash, Margherita Pizza, or Pain au Chocolat.

From hearty grains and high-fiber breads to basic whites, babkas, baguettes, and bread sticks, The Ultimate Bread Machine Cookbook contains more than 100 irresistible foolproof recipes tested in all the most popular models. Beautifully illustrated with 32 pages of color photographs, this handy cookbook includes expertly written contemporary, ethnic, and traditional recipes that will stimulate your creative juices and satisfy even the most discriminating palate.

Learn how to make perfect bread every time, using the first and only bread machine cookbook written by a professional in the field. Each recipe has been triple-tested in ten different versions of basic bread machines, covers all models offered by the leading manufacturers, is presented in two-column format — for 2-cup-and 3-cup-capacity machines — and is accompanied by a nutritional analysis.
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Michael RuhlmanIn this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.

A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations — boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book.

Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
The Bialy Eaters: The Story of a Bread and a Lost World
Mimi SheratonA famed food writer tells the poignant, personal story of her worldwide search for a Polish town's lost world and the daily bread that sustained it.

A passion for bialys, those chewy, crusty rolls with the toasted onion center, drew Mimi Sheraton to the Polish town of Bialystok to explore the history of this Jewish staple. Carefully wrapping, drying, and packing a dozen American bialys to ward off translation problems,
she set out from New York in search of the people who invented this marvelous bread. Instead, she found a place of utter desolation, where turn-of-the-century massacres, followed by the Holocaust, had reduced the number of Jewish residents from fifty thousand to five.

Sheraton became a woman with a mission, traveling to Israel, Paris, Austin, Chicago, Buenos Aires, and New York's Lower East Side to rescue the stories of the scattered Bialystokers. In a bittersweet mix of humor and pathos, she tells of their once-vibrant culture and iconic bread, reviving the exiled memories of those who escaped to the corners of the earth with only their recollections—and one very important recipe—to cherish.

Like Proust's madeleine-inspired reverie, The Bialy Eaters transports readers to a lost world through its bakers' most beloved, and humble, offering. A meaningful gift for any Jewish holiday, this tribute to the human spirit will also have as broad an appeal as the bialy itself, delighting everyone who celebrates the astonishing endurance of the simplest traditions.

"On a gray and rainy day in November 1992, I stood on Rynek Kosciuszko, the deserted town square of Bialystok, Poland, and was suddenly overcome by the same shadowy sense of loss that I had felt in the old Jewish quarters of Kazimierz in Cracow and Mikulov in Moravia. To anyone who knows their tragic history, these empty streets appear ominously haunting, especially in the somber twilight of a wet, gray afternoon. The damp air seems charged with echoes of silent voices and ghostly wings and the minor-key melodies of fiddlers on rooftops.

"As a slight chill went through me, I had vague intimations that I was at the beginning of an adventure. I could not guess, however, that what had started as a whimsical search would lead me along a more serious path that I was unable to forsake for seven years. Even now I am not sure my quest is over, nor that I want it to be.

"The story began with my passion for the squashy, crusty, onion-topped bread roll known as a bialy and eaten as an alternative to the bagel. Widely popular in New York City and, to a lesser extent, elsewhere in the
Macaron Magic
Jialin Tian"Macaron Magic is fun and informative book for anyone who wants to learn the art of these delicious cookies. Jialin takes her readers on a journey where they will discover the intricacies of making macarons and creating wonderful flavor combinations"
—Jacquy Pfeiffer, Founder and Dean of Student Affairs of the French Pastry School in Chicago and star of the critically acclaimed film Kings of Pastry

"It's a great book. The macarons are well made; the recipes are original and clearly written. Very impressive!"
—Stéphane Glacier, Meilleur Ouvrier de France (MOF 2000), World Pastry Team Champion 2006, and author of the best seller Un Amour de Macaron

Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements―temperature, moisture, and viscosity―to produce the perfect result every time. The book also introduces the important concept of "quasi-meringue" in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special to an exotic tropical paradise, from the land of coffee and tea to the morning bazaar, from an array of nutty transformations to a sweet-and-savory wonderland, with the final chapter dedicated to holiday celebrations. Macaron Magic includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine's Day, Fourth of July, and Christmas.
Amuse-Bouche: Little Bites Of Delight Before the Meal Begins
Rick Tramonto, Mary GoodbodyAmuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"—an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.

Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award—winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.