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|  | Think Like a Chef by Catherine Young, Danny Meyer, Tom Colicchio
From the Gramercy Tavern in New York City, chef Tom Colicchio presents the recipes and techniques that have made his place famous, including the best way to roast, how to make great stocks, and how to use ordinary ingredients in extraordinary ways. He also provides ingenious advice on making an exciting dish out of just three ingredients. Chosen by the New York Times as one of the best cookbooks of 2000. AUTHOR: Catherine Young, Danny Meyer, Tom Colicchio
PUBLISHER: Crown Publishing Group
FORMAT: Hardcover
CATEGORY: Cooking & Food 
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 | Extra Cheese, Please! by Alvis Upitis, Cris Peterson
Cris Peterson and her husband own a dairy farm in Wisconsin. In this clear and concisely written book, Cris outlines the link between milk and cow, cheese and pizza. Full color photographs. AUTHOR: Alvis Upitis, Cris Peterson
PUBLISHER: Boyds Mills Press
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Blue Moon Soup by Gary Goss, Jane Dyer
Using tasty ingredients and winning combinations, chef Gary Goss proves even beginning cooks can create scrumptious soups. The 30 basic recipes in this collection are easy-to-follow and chosen to appeal to every member of the family. Color illustrations throughout. AUTHOR: Gary Goss, Jane Dyer
PUBLISHER: Little, Brown & Company
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Roberts Rules of Order by Darwin Patnode, Robert
This is the classic guide for conducting meetings, committees and groups with fundamental operating procedures. The book has served as an irreplaceable tool for organizations of all types for over a century. AUTHOR: Darwin Patnode, Robert
PUBLISHER: Buccaneer Books, Incorporated
FORMAT: Hardcover
CATEGORY: Current Affairs
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 | Pillsbury, Best Muffins & Quick Breads Cookbook by Pillsbury Company Staff
This new book contains 175 of Pillsbury's best recipes for sweet and savory muffins and quick breads plus plenty of helpful tips and sidebars. 60 full-color photos. AUTHOR: Pillsbury Company Staff
PUBLISHER: Crown Publishing Group
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Roman Cookery by Mark Grant
Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese; herb purees; tuna wrapped in vine leaves; and nut cake made with hazelnuts, almonds, dates, and honey. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch, and dinner that can be enjoyed by everyone. AUTHOR: Mark Grant
PUBLISHER: Serif
FORMAT: Paperback
CATEGORY: Cooking & Food
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