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Fasta Pasta The Microwave Cooker
KitchenAid KPRA Pasta Roller Attachment for Stand Mixers
Norpro Pasta Drying Rack
Puccini and Pasta: A Romantic Italian Feast for Your Ears
The Art of the Clarinettist
Bella Serenata
Frugal Gourmet: Addictive Pastas (VHS)
Pasta Buffet [VHS]
Pasta Buffet [VHS]
Giada at Home: Season Three
  • Giada at Home: Season Three
  • On Giada at Home , Giada De Laurentiis shares her love for entertaining California-style. Be Giada's guest as she puts together unique meals for gatherings with friends and family. Whether it's a festive bash or an intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home . Disc 1: Follow along with Giada as she prepares scrumptious meals on eight great episodes of Giada at Home. "Spring Fling," "Lazy Day Lunch," "Pasta Party," "Food and Fun," "Many Thanks," "Last Minute Menu," "Around the World" and "Father's Day Party" will have you trying new recipes like Zucchini and Olive Flatbread, Espresso Caramel Bars, Fusilli with Spicy Pesto, Toasted Pound Cake with Citrus Cream, Sweet Apple Iced Tea and more. Disc 2: Don't miss a single bite during the last four episodes of the season: "More Cheese, Please," "Beach Volleyball," "Road Trip Picnic" and "Surf's Up." Dig into recipes like Turkey Meatloaf with Feta and Sun-Dried Tomato, Chocolate Chip Walnut Cupcakes, Chicken and Arugula Pita Pockets, Raspberry-Vanilla Smoothies and more.
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Giada At Home: Season Two (3 DVD Set)
  • Giada At Home: Season Two (3 DVD Set)
  • On Giada at Home , Giada De Laurentiis shares her love for entertaining California-style. Be Giada's guest as she puts together unique meals for gatherings with friends and family. Whether it's a festive bash or an intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home . Disc 1: Get cooking with Giada as she creates fabulous meals on four delicious episodes of Giada at Home . "Art House", "California Light and Healthy", "Moroccan Magic" and "Polo Brunch" serve up great recipes ioncluding citrus salad, honey-nalsamic lamb chops, champagne sangria, crispy parmesan biscuits and more.. Disc 2: Join Giada in the kitchen with four more episodes of Giada at Home . "California Sushi", "We'll Always Have Paris", "Picnic in the Park" and "Table for Two" will have your mouth watering with recipes like parisian steak and cheese croissant sandwiches, chocolate honey almond tart, olive and sun-dried tomato vegetables and much more. Disc 3: Giada cooks up fun, scrumptious menus in the last four episodes of the season: "Bridal Shower", "Happy Trails", "Cocktails with Couples" and "Mother's Day Brunch". Sink your teeth into delicious recipes like coffee glazed Italian donuts, homemade cranberry nut granola, spiced cocktail nuts, baked French toast with blueberries, and even Frozen banana ice cream sandwiches.
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Giuliano Bugialli's Master Classes of Italian Cooking (Four Discs with Ebook)
  • Giuliano Bugialli's Master Classes of Italian Cooking (Four Discs with Ebook)
  • Giuliano Bugialli's Master Classes of Italian Cooking (Four Disc Set With EBook) Born in Florence, Giuliano Bugialli is Italy's foremost cooking teacher and food historian. Today his cooking school, a mecca for amateur and professional chefs since 1973, is the location for this series of master class video demonstrations on the fine art of Italian cooking. Take a culinary tour with Giuliano, as he presents his world renowned expertise on the bounty of Italy's regional foods. This is haute cucina - presented by the master. This four disc set includes three video DVDs with detailed instruction on the preparation of over 40 dishes. The additional disc provides a companion e-book with each recipe seen in the video plus more than a hundred others. Disc One: The Ebook with over 150 recipes and 40 desktop quality videos. Disc Two: Antipasti/Appetizers, How to make Fresh Pastas, and other Primi Piatti/First Courses Disc Three: Risotti, Vegetables/Verdure and Fish and Shellfish Disc Four: Main Courses/Piatti Principali and Desserts/Dolci Sample Recipes: Pizza with Tomato Pockets, Various Bruschette, Potato Gnocchi, Ziti Baked in a Beehive of Pasta, Risotti, Zucchini Timbales, Fennel Fricassee Roman Style, Fresh Tuna in Savory Wine Lemon Sauce, Shrimp, Radicchio and Beans, Dorade with Lemon, Shrimp Wrapped in Pancetta, Veal Shank in Vegetable Sauce, Polenta with a "Touch" of Mushroom, Poached Boned Stuffed Chicken, Guinea Hen Baked in Cabbage Leaves, Orange Zabaione, Citron Liqueur, Apple-Stuffed Pastry, Orange Biscotti, Little Ricotta Budini, Sweet Pizza with Grapes and Fried Pastry Cream Total Running Time on 3 DVDs - 370-minutes © 1998 & 2010 Foods of Italy Inc - All Rights Reserved
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Earth's Best Organic Country Dinner, 2nd Chicken Tomato Pastina, 4 Ounce Jars (Pack of 12)
Sprout Organic Baby Food, Pasta with Lentil Bolognese, Stage 2, 3.5-Ounce Pouches (Pack of 12)
Plum Organics Training Meals, Pasta with Chicken and Vegetables, 4-Ounce Pouches (Pack of 12)
  • Plum Organics Training Meals, Pasta with Chicken and Vegetables, 4-Ounce Pouches (Pack of 12)
  • At Plum Organics, we believe the joy of eating starts with the very first spoonful. Introducing babies to real food with delightful tastes and pure ingredients as early as possible can create a foundation for a lifetime of healthy eating. Our foods are cooked just the right amount compared to other processing methods to retain nutrients and our recipes are culinary-inspired to help parents nourish their little ones with yummy, nutritious foods. Our innovative shelf stable pouch retains the freshness, flavor and nutrients of the purees and offers easy feeding with a convenient, portable and resealable no mess solution for parents. Our products are certified organic, nutrient rich, free of high fructose corn syrup, trans fats, and artificial ingredients and use BPA-free packaging.Building on the core value of "healthy eating for life," Plum Organics has created Training Meals (8+ months), a line of protein rich blends that are perfect for training babys diet with nutritionally complete meals. Training Meals offer the third step in developing babys palate with homemade flavors and heartier, thicker textures. Using only organic ingredients, Training Meals are gently cooked and naturally preserved in a convenient pouch that's perfect for flexible portions.
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Green Sprouts Eco-friendly Favorite Food Bib, Light Blue Pasta
Disney - Lady & The Tramp - Pasta Girls Youth Ringer T-Shirt
Londons Times Funny Food Coffee other Digestibles - Pasta Demonstrations - T-Shirts
Mountain House #10 Can Freeze-Dried Food
Pastas Recessed Shelf Insert in Mexican Noce Unfilled Travertine
Imperial Pasta Cooker - 16 Gal - Lp
Nu-Dell Pasta - Ad-Lites - Neon-Look Window Sign - 30x15
Londons Times Funny Food Coffee other Digestibles - Pasta Demonstrations - Mouse Pads
miBook Pasta, Pizza, and Salads
Annie's Homegrown Gluten-Free Rice Pasta & Cheddar Mac & Cheese, 6-Ounce Boxes (Pack of 12)
Nong Shim Doong Ji Cold Noodles in Chilled Broth, 5.67 Ounce Bags (Pack of 20)
Nong Shim Doong Ji Cold Noodles in Chili Sauce, 5.71-Ounce Bags (Pack of 20)
Farberware Millennium Cookware Set - Silver (14 Pc)
Trademark Global 80-3336 Pasta Express Double Set - Pour Cook Drain - As Seen On Tv
  • Trademark Global 80-3336 Pasta Express Double Set - Pour Cook Drain - As Seen On Tv
  • the pasta express will allow you to quickly cook your pasta and added ingredients inside a tube so that you can get that perfectly cooked taste every time. Simply put your favorite pasta vegetables eggs or anything else into the pasta express pour in the boiling water and watch it all cook in minutes. pasta express works with the use of a revolutionary thermal lid and case that keeps the heat in while you cook. And with the integrated strainer lid when the pasta is done cooking you simply take off the thermal lid attachment and pour out the water. The pasta express is a cooker strainer and drainer all in one. plus if you do not have a countertop stove for example if you were a college dorm student you could boil water in a microwave and then use the pasta express to make delicious spaghetti. But dont think it is just for those without a stove the pasta express is a good addition to any kitchen because it makes cooking pasta and vegetables much easier and faster. the pasta express offer includes: . Double set - includes 2 large and 2 small cookers! . 2 protective thermal wraps for safe handling and easy cleanup . Bonus deluxe color recipe book with great pasta and vegetable cooking ideas . Large yellow cooker measures 12.25 x 4.375 x 4.375 inches. . Smaller red cooker measures 8.375 x 4.375 x 4.375 inches
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miBook Pastas, Pizza & Salads
Play-doh Spaghetti Factory
Murder Mystery Party - Pasta, Passion and Pistols
Auntie Pasta's  Fraction Game
Wanted Women's Pasta Gladiator Sandal
I Love Heart PASTA - Window Bumper Sticker
1Z Einszett Pro Line Intensiv Paste "Pasta Intensiv"
Sauces: Classical and Contemporary Sauce Making
  • Sauces: Classical and Contemporary Sauce Making
  • The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook. James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime. Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy. This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition. Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level. Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making Béarnaise and Hollandaise Coq Au Vin Pear-Butterscotch Sauce // --> // --> // --> // -->
  • Price : $32.97
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
  • Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
  • Bill Buford's funny and engaging book Heat offers readers a rare glimpse behind the scenes in Mario Batali's kitchen. Who better to review the book for Amazon.com, than Anthony Bourdain, the man who first introduced readers to the wide array of lusty and colorful characters in the restaurant business? We asked Anthony Bourdain to read Heat and give us his take. We loved it. So did he. Check out his review below. --Daphne Durham Guest Reviewer: Anthony Bourdain Anthony Bourdain is host of the Discovery Channel's No Reservations , executive chef at Les Halles in Manhattan, and author of the bestselling and groundbreaking Kitchen Confidential , Anthony Bourdain's Les Halles Cookbook , A Cook's Tour , Bone in the Throat , and many others. His latest book, The Nasty Bits will be released on May 16, 2006. Heat is a remarkable work on a number of fronts--and for a number of reasons. First, watching the author, an untrained, inexperienced and middle-aged desk jockey slowly transform into not just a useful line cook--but an extraordinarily knowledgable one is pure pleasure. That he chooses to do so primarily in the notoriously difficult, cramped kitchens of New York's three star Babbo provides further sado-masochistic fun. Buford not only accurately and hilariously describes the painfully acquired techniques of the professional cook (and his own humiations), but chronicles as well the mental changes--the "kitchen awareness" and peculiar world view necessary to the kitchen dweller. By end of book, he's even talking like a line cook. Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight. Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
  • Price : $10.20
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Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Better homes and Gardens 'cooking for today' Chicken - Vegetarian - Stir-fries - pasta
Backpackers Pantry Freeze-Dried Foods
Titanium Pasta Pot M 1000
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