Rick Ricer's Books

BRS Biochemistry, Molecular Biology, and Genetics

By: Michael A. Lieberman,Rick Ricer

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BRS Biochemistry, Molecular Biology, and Genetics

By: Michael A. Lieberman,Rick Ricer

Publisher's Note: Products purchased from 3rd Party sellers are not guaranteed by the Publisher for quality, authenticity, or access to any online entitlements included with the product. Practical, approachable, and perfect for today’s busy medical students and practitioners, BRS Biochemistry, Molecular Biology, and Genetics, Seventh Edition helps ensure excellence in class exams and on the USMLE Step 1. The popular Board Review Series outline format keeps content succinct and accessible for the most efficient review, accompanied by bolded key terms, detailed figures, quick-reference tables, and other aids that highlight important concepts and reinforce understanding. This revised edition is updated to reflect the latest perspectives in biochemistry, molecular biology, and genetics, with a clinical emphasis essential to success in practice. New Clinical Correlation boxes detail the real-world application of chapter concepts, and updated USMLE-style questions with answers test retention and enhance preparation for board exams and beyond.

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Page Count

816

Publisher

Lippincott Williams & Wilkins

Published Date

ISBN 10

197512149X

ISBN 13

9781975121495

Lippincott's Illustrated Q&A Review of Biochemistry

By: Michael Lieberman,Rick E. Ricer

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Lippincott's Illustrated Q&A Review of Biochemistry

By: Michael Lieberman,Rick E. Ricer

Lippincott's Illustrated Q&A Review of Biochemistry offers up-to-date, clinically relevant board-style questions-perfect for course review and board prep! Approximately 400 multiple-choice questions with detailed answer explanations cover frequently tested topics in biochemistry, including introductory human genetics, cancer biology, and molecular biology. The book is heavily illustrated with photos or pathway diagrams in the question or answer explanation. Online access to the questions and answers provides flexible study options. Over 200 bonus recall-style questions are also included online!

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Page Count

208

Publisher

Lippincott Williams & Wilkins

Published Date

ISBN 10

1605473022

ISBN 13

9781605473024

Tips Cooks Love

Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!

By: Sur La Table,Rick Rodgers

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Tips Cooks Love

Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!

By: Sur La Table,Rick Rodgers

Cooking.

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386

Publisher

Andrews McMeel Publishing

Published Date

ISBN 10

0740783440

ISBN 13

9780740783449

The Big Book of Sides

More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook

By: Rick Rodgers

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The Big Book of Sides

More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces, and More: A Cookbook

By: Rick Rodgers

Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.” The Big Book of Sides shares • more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.

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514

Publisher

Ballantine Books

Published Date

ISBN 10

0345548183

ISBN 13

9780345548184

Comfort Food

Recipes for Classic Dishes & More

By: Rick Rodgers

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Comfort Food

Recipes for Classic Dishes & More

By: Rick Rodgers

Decadent recipes for crave-worthy dishes—from tuna melts to spaghetti and meatballs, macaroni and cheese to meatloaf, banana splits to brownies. Inside these pages, celebrated cookbook author Rick Rodgers shares his cherished recipes for the very best of American-style comfort foods. This collection of over 100 tempting dishes—for lunch, starters, sides, dinner, and desserts—comes to life with personal tales and stunning photography, providing delicious inspiration for everyday cooking. Recipes feature nurturing dishes guaranteed to improve your mood, including Cheesesteaks, Egg Salad Sandwiches, BLTAs, Chicken Noodle Soup, Creamy Grits, Green Bean Casserole, Baked Beans, Buttermilk Biscuits, Fish & Chips, Mom’s Home-Style Pot Roast, Buttery Mashed Potatoes, Texas Beef Chili, Smothered Pork Chops, Strawberry Shortcakes, Chocolate Chip Cookies, Apple Pie, and more.

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567

Publisher

Weldon Owen International

Published Date

ISBN 10

1616289775

ISBN 13

9781616289775

Rick Stein's Food Heroes

By: Rick Stein

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Rick Stein's Food Heroes

By: Rick Stein

Rick Stein, one of the UKs most popular and respected chefs, opens your eyes to the wealth of produce available on your doorstep with his book, Rick Stein's Food Heroes. Now available for the first time in paperback as well as hardback, this book is both an inspirational collection of recipes and a delightful celebration of British ingredients and those who create them. Rick has always encouraged us to think carefully about the food we eat, to seek out the best-quality ingredients and to cook them simply. In his accompanying TV series he travelled around Britain, searching out the best of all British produce, from bread to beer and lamb to cheese. The book contains over 100 recipes, including all those broadcast on BBC2. In addition to a host of brand new recipes (including Smoked Duck Breast Salad with New Potatoes and Fresh Raspberry Tart with Hazelnut and Coconut Pastry), Rick adds his own variations on traditional dishes, such as The Definitive Welsh Rarebit.

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Page Count

296

Publisher

Random House

Published Date

ISBN 10

1446415732

ISBN 13

9781446415733

Rick Stein's French Odyssey

By: Rick Stein

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Rick Stein's French Odyssey

By: Rick Stein

Rick Stein embarks on a journey of gastronomic discovery from Padstow to Bordeaux and then to Marseille. The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

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394

Publisher

Random House

Published Date

ISBN 10

1446415597

ISBN 13

9781446415597

Rick Stein: From Venice to Istanbul

By: Rick Stein

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Rick Stein: From Venice to Istanbul

By: Rick Stein

From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

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488

Publisher

Random House

Published Date

ISBN 10

1448142725

ISBN 13

9781448142729

Bread and How to Eat It

A Cookbook

By: Rick Easton,Melissa McCart

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Bread and How to Eat It

A Cookbook

By: Rick Easton,Melissa McCart

This is a book about bread: how to make it and how to eat it at every stage of its life cycle—from the James Beard Award-nominated owner of cult-favorite bakery Bread & Salt. “What happens when an all-important subject like bread is tackled by one of the most talented chefs and one of the most engaging food writers in the country? Magic.” —Mark Bittman, author of How to Cook Everything Bread and How to Eat It is a timely revival of cucina povera (poverty cooking)—a bread-centric approach to meal prep that has fallen out of favor in American kitchens and that baker Rick Easton is hell-bent on restoring. In these pages, home cooks will discover everything they need for baking their own bread (although Easton strongly recommends you frequent your local bakery, as people have for hundreds of years); things to make with bread (Bread Meatballs! Pasta with Bread Crumbs and Cauliflower!); things to eat with bread (Greens and Beans! Dried Chestnut and White Bean Soup!); and, of course, the ultimate guide to sandwiches you never knew you needed (Tuna with Harissa, Eggs, and Olives! Frittata, Artichoke, Pecorino, and Mint!). A celebration of bread in all its forms—from fresh-baked to stale, from slices to crumbs—Bread and How to Eat It is an eminently accessible, riotously opinionated, and utterly indispensable cookbook for making the most of every loaf.

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273

Publisher

Knopf

Published Date

ISBN 10

0593319109

ISBN 13

9780593319109

Kaffeehaus

Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By: Rick Rodgers

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Kaffeehaus

Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By: Rick Rodgers

“Celebrates the sweet excesses of the Austro-Hungarian Empire . . . Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies.” —Publishers Weekly Take a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu. In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts. This revised second edition features new charts for ingredient weights and measures in addition to updated content and resource lists. One of the few books on authentic Austro-Hungarian baking written in English with recipes for American kitchens and their ingredients. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts. “Because the featured desserts (e.g., Apfelstrudel and Sachertorte) are steeped in tradition, this is as much a fascinating culinary history as it is a recipe collection.” —Library Journal

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Page Count

599

Publisher

Echo Point+ORM

Published Date

ISBN 10

1635619688

ISBN 13

9781635619683

Osteria

Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook

By: Rick Tramonto,Mary Goodbody

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Osteria

Hearty Italian Fare from Rick Tramonto's Kitchen: A Cookbook

By: Rick Tramonto,Mary Goodbody

Award-winning chef Rick Tramonto shows home cooks how to recreate the simple, flavorful Italian dishes he serves at his wildly popular Osteria di Tramonto. Osteria means “tavern” in Italian. It is always a casual place, usually family-owned, where simple country cooking is served to accompany the local wine. In 2006, acclaimed chef Rick Tramonto opened Osteria di Tramonto on Chicago’s north shore. In this spectacular restaurant, he serves the kind of earthy, hearty fare so beloved by Italians—and Americans. Now, Rick has written a cookbook showcasing the food from his osteria, with recipes ideally suited for the home cook. Osterias tend to be open all day, so Rick’s book features recipes for breakfast, lunch, and dinner, as well as for little snacks in between. Breakfast and brunch recipes include omelets, frittatas, pancakes, crepes, and smoothies. Lunch includes salads, soups, pizzas, and simple pasta and meat dishes. Dinner offers everything from bruschetta and antipasto to fish, meat, and braised dishes, pasta, and desserts. There are small plates, too, and numerous antipasti, panini, and crostini. Blood Orange Crepes with Vanilla Mascarpone, Roman-Style Omelets, Rick’s Mother’s Lasagna, Capellini with Six Summer Tomatoes, Wood-Roasted Mussels in White Wine Sauce, Braised Pork Shanks with Borlotti Beans, Lamb Porterhouse with Salsa Verde, Goat Cheese Scalloped Potatoes, and Italian Chocolate Pudding are just some of the more than 150 intensely flavorful dishes. This is an irresistible collection no true lover of good eating will want to pass up.

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Page Count

288

Publisher

Clarkson Potter

Published Date

ISBN 10

0767930932

ISBN 13

9780767930932

Tru

A Cookbook from the Legendary Chicago Restaurant

By: Rick Tramonto,Gale Gand,Mary Goodbody

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Tru

A Cookbook from the Legendary Chicago Restaurant

By: Rick Tramonto,Gale Gand,Mary Goodbody

The opening of Tru in Chicago was the long-anticipated culmination of the dreams of executive chef Rick Tramonto and his partner, executive pastry chef Gale Gand. There Tramonto and Gand are free to unleash their superb culinary imaginations, serving wildly creative fare best described as progressive French-inspired cooking anchored in the finest European traditions. Tru reveals the secrets of Tramonto and Gand’ s award-winning cuisine–techniques and recipes they have evolved over the past twenty-five years of preparing some of the most delectable food in the world. This glorious cookbook offers more than seventy-five never-to-be-forgotten Tru favorites–starting with first courses such as Ricotta Gnocchi with Parmegiano-Reggiano Cream; greens such as Lemon Balm Salad with Yuzu Soy Dressing; and entrees including Black Trumpet Mushroom—Crusted Ahi Tuna and Roasted Beef Tenderloin with Truffled Potato Puree. Gale Gand provides recipes for an irresistible array of cheese courses and a variety of exquisite desserts, including Apricot Tart Tatin and Fromage Blanc Mousse with Blueberry Stew. Masterfully written recipes with careful attention to detail and easy step-by-step instructions will enable cooks of all levels to prepare and present unforgettable meals, enhance the dining ambience, and enjoy the taste of Tru perfection at home. Award-winning sommelier Scott Tyree suggests wines to complement every course. Tramonto and Gand also share the remarkable story of how they became two of the world’s great chefs and how they made Tru a four-star restaurant. On every page, Tru reflects an abiding love for food, a great passion for the table, and attention to all that goes into producing superb meals. Tru is the ultimate cookbook for anyone who appreciates food as inventive as it is beautiful. NOTE: This edition does not include photos.

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544

Publisher

Random House

Published Date

ISBN 10

067964492X

ISBN 13

9780679644927

Rick Stein's Coast to Coast

By: Rick Stein

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Rick Stein's Coast to Coast

By: Rick Stein

Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are recipes for classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and recipes for tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

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Page Count

461

Publisher

Random House

Published Date

ISBN 10

1446415414

ISBN 13

9781446415412

Fish & Shellfish

By: Rick Stein

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Fish & Shellfish

By: Rick Stein

Rick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

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Page Count

352

Publisher

Random House

Published Date

ISBN 10

1448142660

ISBN 13

9781448142668

Scars of a Chef

The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen

By: Rick Tramonto

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Scars of a Chef

The Searing Story of a Top Chef Marked Forever by the Grit and Grace of Life in the Kitchen

By: Rick Tramonto

Rick Tramonto started as a high school dropout working at Wendy’s; he became one of the hottest celebrity chefs in the world. Yet his rise to culinary success was marked with tragedy, loss, and abandonment. As a teenager, Rick worked to support the family when his father (who had Mob ties) went to prison. As a young adult, he struggled with a learning disability and drug addiction. Yet as a chef, he rose rapidly to culinary stardom, earning rave reviews and eventually opening the famous four-star establishment Tru. From the outside, it looked like he had everything he ever wanted; his lifelong hunger for meaning should have been more than met. But on the inside, his life and his marriage were falling apart. And then, one night, a voice on the radio changed everything. Containing recipes and photos, Scars of a Chef is the mesmerizing rags-to-riches memoir of one chef’s journey through the highest heights and the lowest lows of the culinary world . . . and his search for something that would finally heal his wounds and sustain him through even the darkest times.

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287

Publisher

Tyndale House Publishers, Inc.

Published Date

ISBN 10

1414352190

ISBN 13

9781414352190

Rick Stein’s Food Stories

Over 100 New Recipes Inspired by my Travels Around the British Isles

By: Rick Stein

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Rick Stein’s Food Stories

Over 100 New Recipes Inspired by my Travels Around the British Isles

By: Rick Stein

‘Over my 55-year career, I’ve seen British cuisine transform. What we have now is an amalgam of our own rich repertoire of dishes, and the food and flavours of so many different cultures from the people who have made Britain their home – from meat and two veg to Pad Thai noodles. We have today what I believe is one of the most exciting cuisines in the world’ – Rick Stein Includes all of the recipes from Rick's new BBC series Accompanying the major new BBC2 series, Rick Stein’s Food Stories is an exciting collection of new classics that celebrate modern Britain. Rick’s recipes reflect his mouth-watering and heartfelt exploration of today’s British cuisine and how different cultures have influenced the nation’s evolving palate. Rick highlights traditional favourites such as Bangers and champ with red wine gravy, Crumpets with potted shrimp, and Tattie scones with smoked salmon and puts his twist on new food and flavours that have come to our shores, including Kubo pork belly adobo, Arroz roja and Paneer jalfrezi. With stunning food and location photography, Rick Stein’s Food Stories also shines a spotlight on talented food heroes from all over the country, from food growers and producers to immigrant home cooks and rebellious young chefs. Let Rick take you on a delicious journey through our joyous and ever-changing food scene.

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434

Publisher

Random House

Published Date

ISBN 10

1473533651

ISBN 13

9781473533653

Rick Stein at Home

Recipes, Memories and Stories from a Food Lover's Kitchen

By: Rick Stein

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Rick Stein at Home

Recipes, Memories and Stories from a Food Lover's Kitchen

By: Rick Stein

Home is more than a place. It's a feeling. Rick Stein has spent his life travelling the world in search of cooking perfection - from France and Italy to Australia and the far east - and inspiring millions of food lovers with the results. In Rick Stein At Home, he takes us into the rhythms and rituals of his home cooking. In his first book to celebrate his all-time favourite home-cooked meals, Rick shares over 100 very special recipes, including many from his recent Cornwall series - from sumptuous main courses such as Cornish Bouillabaisse and Braised Pork Belly with Soy and Black Vinegar to indulgent desserts like Apple Charlotte and Spiced Pears Poached with Blackberries and Red Wine. Rick explores family classics that evoke childhood memories and newer dishes that have marked more recent personal milestones - along with unforgettable stories that celebrate his favourite ingredients, food memories, family cooking moments and more. Sharing the dishes he most loves to cook for family and friends throughout the year, Rick takes you inside his home kitchen unlike he's done in any previous book.

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320

Publisher

Random House

Published Date

ISBN 10

1473532841

ISBN 13

9781473532847

Black Metal, Volume Two: The False Brother

By: Rick Spears

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Black Metal, Volume Two: The False Brother

By: Rick Spears

Darkness abounds. The Brothers Stronghand return. Unsatisfied with a sword to share, they quest for a second blade of doom. Angels tremble, Demons weep, and Satan himself doesn't dare stand in their way. But alas, a traitor from within does twist words and meanings, setting brother against brother. Will their bond of blood hold them or tear them asunder? Doom’s head comes. All is lost. None survive. Dare read at your peril. You’ve been warned...

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Page Count

148

Publisher

Oni Press

Published Date

ISBN 10

1620100649

ISBN 13

9781620100646

Steak with Friends

At Home, with Rick Tramonto

By: Rick Tramonto,Mary Goodbody

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Steak with Friends

At Home, with Rick Tramonto

By: Rick Tramonto,Mary Goodbody

Rick Tramonto is one of the most celebrated chefs of our time. 'Steak with Friends' is the first of Rick's seven cookbooks to invite readers into his home, sharing his food, faith, friends, and family (including his dog, Luke). This book features 150 recipes for steak and seafood along with all the delicious accompaniments ranging from appetizers to desserts ..."--Jacket.

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311

Publisher

Andrews McMeel Publishing

Published Date

ISBN 10

0740792571

ISBN 13

9780740792571

Rick Stein's Long Weekends

By: Rick Stein

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Rick Stein's Long Weekends

By: Rick Stein

To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.

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320

Publisher

Random House

Published Date

ISBN 10

1473530504

ISBN 13

9781473530508

Mexico One Plate At A Time

By: Rick Bayless,JeanMarie Brownson,Deann Groen Bayless

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Mexico One Plate At A Time

By: Rick Bayless,JeanMarie Brownson,Deann Groen Bayless

120 recipes that includes classics as well as some original creations.

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Page Count

392

Publisher

Simon and Schuster

Published Date

ISBN 10

068484186X

ISBN 13

9780684841861

Cooking with the Stars

By: Rick Ameil

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Cooking with the Stars

By: Rick Ameil

More than 100 favorite recipes, cooking hints and tips and engaging photos of celebrity chefs, with recipes from Buzz Aldrin, Phyllis Diller, Linda Ronstadt, Donald Trump, Jimmy Carter, Stephen King, and many others. Part of the proceeds go to charity.

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156

Publisher

Barron's Educational Series

Published Date

ISBN 10

0764111140

ISBN 13

9780764111143

Big Daddy's Zubba Bubba Holiday BBQ

By: Rick Marx

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Big Daddy's Zubba Bubba Holiday BBQ

By: Rick Marx

With grilling and barbecue recipes for roasts, turkeys, goose, duck, whale, hog, fish, and game, this holiday cookbook also includes a DVD of two different Big Daddys sharing all their secrets on how to prepare a BBQ feast for the gathering throngs.

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258

Publisher

Chamberlain Brothers

Published Date

ISBN 10

1596091665

ISBN 13

9781596091665

365 Ways to Cook Hamburger and Other Ground Meats

By: Rick Rodgers

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365 Ways to Cook Hamburger and Other Ground Meats

By: Rick Rodgers

The ninth book in the remarkably successful series includes 365 recipes--one for every day of the year--for hamburger and other ground meats. An economical and nutritious way to feed a family, using ground meat makes good sense, and with this book, cooks will never tun out of creative, delicious ways to prepare it.

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290

Publisher

William Morrow

Published Date

ISBN 10

0060165359

ISBN 13

9780060165352

Three Hundred Sixty-Five Ways to Cook Hamburger

And Other Meats

By: Rick Rodgers

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Three Hundred Sixty-Five Ways to Cook Hamburger

And Other Meats

By: Rick Rodgers

The bestselling 365 Ways to Cook series answers the question, "What else can you do with a pound of hamburger?" Here is a year's worth of up-to-date and healthful ways to prepare everything from ground beef, turkey and chicken to veal, lamb and pork.

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