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+ Add Shoplet to Favorite Sellers Genpak - AD48 - Clear Hinged Deli Container, Plastic, 48 Oz, 8 X 8 - Plastic Hinged Lid - GNPAD48 Clear plastic containers are built with 360 seal allows for a leak resistant closure. Transport safe and crack resistant. Provide an excellent water vapor barrier for longer shelf life and offer clear view of the contents.Food Container Type:Carryout;Material(s):Plastic;Color(s):Clear;Depth [Nom]:8 in. ~ Includes 200 containers per case; 100 per bag. CNTNR, PLAS HIG

Release Date: August 30, 2008

Release Date: December 01, 2006

Release Date: February 01, 2010

Release Date: February 28, 2009

Before you start shopping for cabinets, before you buy one can of paint, be sure to page through our all-new Ideas for Great Kitchens. The third edition of this perennial best seller, it’s filled with hundreds of photos of today’s most innovative and practical kitchens. It also lays out the fundamental process of remodeling a kitchen, from basic layout to finishing touches. Shopper’s Guides help with decisions on appliances and materials, and special features highlight today’s latest trends. Features: * All-new third edition of a Sunset classic * Photos display kitchens of every kind, from high-end to budget, elegant to casual, spacious to compact * Special features include storage, lighting, and hardware * Shopper’s Guides cover cabinets, appliances, countertops & flooring * Includes expert advice on choosing and working with outside contractors

Out of This Kitchen a History of the Ethnic Groups and Their Foods in the Steel Valley, is an historical cookbook with over 200 ethnic recipes from the Steel Valley, commemorating the centennial of the Homestead Steel Strike of 1892. It is a celebration of the diverse peoples of the Steel Valley, their ethnic heritage and foods. The Steel Valley provided a welcome haven to various Europeans facing political, religious and economic hardships. Each group brought its language, religion and folkways, contributing to the ethnic and cultural diversity that survives today. So, in addition to the recipes, which, because of their historical nature are interesting reading, each section begins with a brief historical reference to place the events of world and national history within the lives of the people and their conditions. Also included are statements from individuals about their family history, and a look back at items of daily household interest, i.e., newspaper ads, helpful household hints, home remedies and photographs, a true picture of the way it was.

Release Date: August 04, 2009

Beautiful ideas for great kitchen designs featuring the latest finishes and materials.9781864703832 A New church at one of world's most visited holy shrines, with outstanding liturgical design.9781864703870 This publication focuses on sustainability within the architecture and design of eco skycrapers.9781864703887 Sergei Tchoban is one of Europe's most influential architects, his most famous projects include the Federation Tower in Moscow, the DomAquare in Berlin, and the master plan for the Europe

Free Worldwide Delivery : The French Kitchen : Paperback : Transworld Publishers Ltd : 9780385607018 : 0385607016 : 03 Nov 2003 : Presents the author's various family recipes which have been passed down through the generations, in a celebration of French cuisine, from pumkin soup to Moules Mariniere, from Tarte aux cassis to Fouace Aveyronnaise. These recipes are illustrated with photographs. This cookbook is intended for the lovers of food and France.

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:• how to make use of nutritional information in everyday cooking• what is organic . . . and how to buy organic foods• the importance of reading labels and what to look for• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee • the facts about sugar and artificial sweeteners. . . and from Rosie:• how to get kids involved—from skinning almonds to layering lasagna• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes• low-fat and nondairy alternatives for those with special concerns• smart menu planning—letting the seasons be your guide. . . and lots more.This revolutionary book will change forever the way you cook for yourself and your family.With 58 photographs in full color.From the Hardcover edition.

Cookbooks & DVDs - Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. "An Edge in the Kitchen" is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals.Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more----all illustrated with beautiful photographs throughout. Along the way you will discover what a co -

Release Date: May 05, 1999

Release Date: July 07, 2009

No one writes about Italian-American families with the humor, warmth, and heart of Peter Pezzelli. Now, with Francesca's Kitchen, he delivers another winning novel about how much we need the closeness of family--even if we don't know it. Where There's Food, There's Family For years, Francesca Campanile was the queen of her home. Standing in her Rhode Island kitchen, making sauce from sun-ripened tomatoes, dropping in basil from her garden, and adding fresh onion, Francesca dispensed advice as liberally as she did the garlic, arguing nonstop with her son and two daughters. It was wonderful. But now, her children and their children have moved away. And for the widowed Francesca, no longer having a family around to pester, annoy, guide, love, harangue and, of course, cook for, makes her feel useless. Who is she without them? What she needs is another family that needs her, and when she sees Loretta Simmons's ad in the Providence paper for a part-time nanny, she's sure she's found it. All the single mom wants is someone to fill in for a few hours a day. But it's obvious to Francesca that Loretta and her kids need more--a lot more. Loretta's struggling to make ends meet. Every man she brings home is a disaster. And her kids could definitely use some guidance--and a little lasagna, frankly. In these frazzled, disconnected people, Francesca senses a hunger and loneliness as deep as her own. It's time for Francesca to work her magic--if she can--and the best place to start is the kitchen. . . Funny and moving, with a heroine to adore, Francesca's Kitchen is a delicious story about sharing love, life, advice, and, above all, food. Peter Pezzelli was born and raised in Rhode Island. A graduate of Wesleyan University, he lives with his wife, two children and their dog in Rhode Island where, most days, he is busy at work on his next novel. Every Sunday, however, if he's not riding his bike, you'll find him and his family at the dinner table, enjoying a plate of rabes and sausage, or a nice fritatta, or some other favorite Italian dish cooked up by his wife. Praise for the Novels of Peter Pezzelli Every Sunday "A sweet, brave, and funny novel--with a heart as big as the entire state of Rhode Island." --Claire Cook, author of Must Love Dogs Home To Italy A BookSense Pick! "A beautiful novel. . .Peter Pezzelli captures the warmth of Italy--family, friendships, and food--invites us into the world of his wonderful characters, and takes us full circle on a journey of life and love." --Luanne Rice, New York Times bestselling author "Bighearted and wise, Home to Italy is a charming ode to the romance of new beginnings and the Italian gusto for life. Peter Pezzelli's tale of a widower who returns to his childhood town in Abruzzo to rebuild his life, only to be struck by the legendary thunderbolt of love, is a continuous delight."--Louisa Ermelino, author of Joey Dee Gets Wise "With heartwarming touches of humor, Home to Italy reaffirms that life can always be renewed. This is a wonderfully satisfying romance that brings to life the sights, sounds and tastes of Italy." --Romantic Times "A warmhearted novel, perfect for an autumn evening in front of the fire." --Litchfield Enquirer

Release Date: June 07, 2001

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:• how to make use of nutritional information in everyday cooking• what is organic . . . and how to buy organic foods• the importance of reading labels and what to look for• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee • the facts about sugar and artificial sweeteners. . . and from Rosie:• how to get kids involved—from skinning almonds to layering lasagna• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes• low-fat and nondairy alternatives for those with special concerns• smart menu planning—letting the seasons be your guide. . . and lots more.This revolutionary book will change forever the way you cook for yourself and your family.With 58 photographs in full color.

No one writes about Italian-American families with the humor, warmth, and heart of Peter Pezzelli. Now, with Francesca's Kitchen, he delivers another winning novel about how much we need the closeness of family--even if we don't know it. Where There's Food, There's Family For years, Francesca Campanile was the queen of her home. Standing in her Rhode Island kitchen, making sauce from sun-ripened tomatoes, dropping in basil from her garden, and adding fresh onion, Francesca dispensed advice as liberally as she did the garlic, arguing nonstop with her son and two daughters. It was wonderful. But now, her children and their children have moved away. And for the widowed Francesca, no longer having a family around to pester, annoy, guide, love, harangue and, of course, cook for, makes her feel useless. Who is she without them? What she needs is another family that needs her, and when she sees Loretta Simmons's ad in the Providence paper for a part-time nanny, she's sure she's found it. All the single mom wants is someone to fill in for a few hours a day. But it's obvious to Francesca that Loretta and her kids need more--a lot more. Loretta's struggling to make ends meet. Every man she brings home is a disaster. And her kids could definitely use some guidance--and a little lasagna, frankly. In these frazzled, disconnected people, Francesca senses a hunger and loneliness as deep as her own. It's time for Francesca to work her magic--if she can--and the best place to start is the kitchen. . . Funny and moving, with a heroine to adore, Francesca's Kitchen is a delicious story about sharing love, life, advice, and, above all, food. Peter Pezzelli was born and raised in Rhode Island. A graduate of Wesleyan University, he lives with his wife, two children and their dog in Rhode Island where, most days, he is busy at work on his next novel. Every Sunday, however, if he's not riding his bike, you'll find him and his family at the dinner table, enjoying a plate of rabes and sausage, or a nice fritatta, or some other favorite Italian dish cooked up by his wife. Praise for the Novels of Peter Pezzelli Every Sunday "A sweet, brave, and funny novel--with a heart as big as the entire state of Rhode Island." --Claire Cook, author of Must Love Dogs Home To Italy A BookSense Pick! "A beautiful novel. . .Peter Pezzelli captures the warmth of Italy--family, friendships, and food--invites us into the world of his wonderful characters, and takes us full circle on a journey of life and love." --Luanne Rice, New York Times bestselling author "Bighearted and wise, Home to Italy is a charming ode to the romance of new beginnings and the Italian gusto for life. Peter Pezzelli's tale of a widower who returns to his childhood town in Abruzzo to rebuild his life, only to be struck by the legendary thunderbolt of love, is a continuous delight."--Louisa Ermelino, author of Joey Dee Gets Wise "With heartwarming touches of humor, Home to Italy reaffirms that life can always be renewed. This is a wonderfully satisfying romance that brings to life the sights, sounds and tastes of Italy." --Romantic Times "A warmhearted novel, perfect for an autumn evening in front of the fire." --Litchfield Enquirer

Two of America's most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.-author of the best-selling Eating Well for Optimum Health-brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley-acclaimed for her best-seller, In the Kitchen with Rosie-brings to it her innovative and highly flavorful spa cuisine.The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roaste

Free Worldwide Delivery : Europe Between the Wars : Paperback : Pearson Education Limited : 9780582894143 : 058289414X : 16 Apr 2006 : Offering an account of Europe between the wars, this title sets the twenty-year crisis within the context of the profound sense of cultural malaise shared by many philosophers and artists. Written for undergraduate students studying 20th century European history, this edition aims to challenge an understanding of the interwar years.

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller, In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:• how to make use of nutritional information in everyday cooking• what is organic . . . and how to buy organic foods• the importance of reading labels and what to look for• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee • the facts about sugar and artificial sweeteners. . . and from Rosie:• how to get kids involved—from skinning almonds to layering lasagna• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes• low-fat and nondairy alternatives for those with special concerns• smart menu planning—letting the seasons be your guide. . . and lots more.This revolutionary book will change forever the way you cook for yourself and your family.With 58 photographs in full color.

Release Date: August 31, 2006

Release Date: August 01, 2008

A wise and charming memoir from a man who quickly ascended the ranks of American cooks to become, according to Julia Child, "the best chef in America"   With sparkling wit, occasional humility, and a delightfully curated selection of recipes, Jacques Pépin tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar—he was one of the earliest pioneers of culinary television—who changed American tastes with his culinary wizardry and ad-libbed charm. The Apprentice begins in prewar France, with young Jacques cutting his teeth in his mother’s small restaurants. When he moves to Paris, we see tantalizing glimpses of Sartre and Genet, and in his role as Charles de Gaulle’s personal chef, Jacques witnesses history from a remarkable vantage point behind the swinging kitchen door. In America, he rejects an offer to be chef in the Kennedy White House, choosing instead to work at Howard Johnson’s, and then joins forces with fellow food lovers Julia Child, James Beard, and Craig Claiborne to make some history of his own. In the words of Anthony Bourdain, it's an instant classic.

From the moment of its publication, The Apprentice established itself as an “instant classic” (Anthony Bourdain). With sparkling wit and occasional pathos, the man whom Julia Child has called “the best chef in America” tells the captivating story of his rise from a terrified thirteen-year-old toiling in an Old World French kitchen to an American superstar who ad-libbed and demonstrated culinary wizardry as the cameras rolled — and changed American tastes. The Apprentice is an engrossing tale of the modern cooking scene and how it came to be, told from an engaging personal perspective. The story begins in prewar France, with young Jacques cutting his teeth in his mother’s small restaurants. Moving to Paris, it offers tantalizing glimpses of Sartre and Genet. In his role as Charles de Gaulle’s personal chef, Jacques witnesses history being made from behind the swinging door of the kitchen. In America, he rejects an offer to be chef in the Kennedy W

Kitchen Centric puts a new spin on the typical kitchen design book by offering readers a book that is part art book, part fantasy, and part field guide. Internationally known kitchen designer Mick De Giulio takes readers on a guided tour through eighteen of his favorite kitchen projects in urban lofts, suburban homes, manor houses, mountain retreats, and an early twentieth-century barn. Delicious photographs roll through these kitchens, one after the next, like short films. Words are few, but critical if a b

Free Worldwide Delivery : My Kitchen : Hardback : MURDOCH BOOKS : 9781742666334 : 1742666337 : 02 Feb 2012 : Whether you want to create the ultimate seafood curry, a succulent sirloin with mint, lemon and chilli, or a classic lemon and lime cheesecake, this title is packed with fabulous meal ideas for the entire family. It focuses on casual home cooking as a lifestyle.

Release Date: February 18, 2010

The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We're enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena's recipes are photographs of the food markets, farms, homes, grand cafŽs and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: "The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats-they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth."

At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society.Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.