recipe

Digital Recipe Reader

Touch-screen digital recipe file holds up to 2,500 recipes and arrives pre-loaded with hundreds of recipes, including some of our exclusive recipes. Upload your favorite recipes (even pictures!) to the online database and sync with the device to create your personal, portable digital recipe file. You can even organize all your recipes into cookbook groupings through the database. Create a Favorites list to keep the best of the best together or help you plan an elaborate meal. View all your recipes at once through the Library feature; Index allows you to select recipes from Library by first letter. Adjust to small or large font size at the touch of a button. Splash-resistant, kitchen-safe design; simply wipe the sealed glass touchscreen clean. Three built-in timers no need to juggle cooking times! Easy conversion tool converts your portions from one measurement to another. A thorough list of ingredient alternatives so there's no need to delay meal time for one missing ingredient. 5W x 3.5D x 7.5T with 7 screen; adjustable to low or high angle for visual or spatial convenience. Color LCD screen with 480 x 800 pixel resolution and rugged polycarbonate case. Weighs a mere 22 ounces! USB cable and AC adapter are included.

The Best 30-Minute Recipe
$35.00
This is the best cookbook I've seen for busy people who refuse to give up on good food. Mine is getting stained from use, as nearly all my weeknight meals come from it. All the great quality of the fancy recipes in just 30 minutes. Now, sometimes by the time you prep everything some of these recipes are more like 45 minutes to an hour. And I'd like it if it had more recipes, but it does have quite a lot as it is. I also wish it had all the sauce varieties found in the other cookbooks for the same recipes. For example, you'll find different pan sauces for chicken cutlets in the Best Recipe and I wish they included them all in this one. It wouldn't have added to the time of the meal, and it gives you more options without forcing you to be creative yourself. over all a clear 5 star cookbook.

The New Best Recipe: All-New Edition
$35.00
I'm a fair cook, of the country meat and potatoes and apple pie variety. Well, include Italian dishes in that. And Tex-Mex. And catfish, and a few other things. I was a charter subscriber nearly thirty years ago to Cook's Illustrated and there's seldom an issue goes by that I don't find one of two things I immediately want to fix. And I always enjoy the methodological and sidebar discussions even for dishes that are not to my taste. When the first edition of this now-hefty volume was published in 1999, I bought a copy immediately and began filling it with post-its. It quickly became my kitchen Bible and its tried and true renditions of all the classic American recipes became the canon. But it contained only ("only"!) 500 recipes. The second edition is twice the size of the first, more than 1,000 recipes, all following the same test-to-destruction methods Christopher Kimball and his staff have made famous. (I should note that some have been reworked and revised/improved, and a few deleted, mostly for updated nutritional reasons.) And "best" is right. It's not just hyperbole. As he says in the Introduction, "We mean simply the best version of a particular recipe (in a particular style) that we can develop in our kitchen through our testing process." Put their version of anything up against one from any other book or magazine, and the CI version will nearly always prove superior. And they'll always tell you why, so the magazine and this book are also an ongoing educational process. Open the volume at random and you'll probably see at least one title on any given page that will start you salivating: Home-Corned Beef Brisket and Cabbage, New England Style. Pozole Rojo. Buttermilk Pancakes. Spicy Sichuan Noodles with Pork. Boston Baked Beans. Breakfast Strata with Spinach and Gruyere. Cinnamon-Raisin Bagels. Blueberry Pie. And on and on and on. And nowhere will you find weird ingredients or expensive single-tasker utensils. There are thirty-two chapters, from Appetizers to Puddings and Custards, and there are frequent illustrated mini-lessons on such topics as slicing an onion, rolling out pizza dough, deglazing, and slicing a T-bone steak. And for all this, the price is rather less than two best-selling novels. It's the perfect wedding or Christmas gift for the cooking (or eating) enthusiast; I've given away at least half a dozen copies in the past five years. I own three shelves of cookbooks -- but this is the one I would take to a desert island.

Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
$15.00
I was immediately impressed. You'll love it too. A lot of your favorites.