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Grilling really can?t get much easier than this. After assembling the grill (which takes only a few minutes), simply plug it in and allow about 10 minutes to fully preheat the surface while you gather your steaks, kebabs, or whatever?s to be grilled. The electric heat has an adjustable range from low (for keeping food warm) to high (for searing steaks). The nonstick grill surface not only means yo?

Margaritaville DM2000 Fiji Frozen Concoction Maker. Whether you need to get the party started or refresh yourself after a workout, this Fiji Frozen Concoction Maker is a must-have. Featuring four completely automated settings, pre-programmed to shave ice and blend drink ingredients to make perfect Margaritas, Daiquiris, Slides and Smoothies, theres no more guesswork. Simply fill the ice reservoir,?

From the Party Supply Collection. Dinner Party Invitations. Spaces provided for name, date, place and RSVP. A card that detaches at the bottom is perfect for your guest to include their favorite recipe for the host. Includes 12 invitations with 12 envelopes. Measures 6? x 9??.

Wake Up Crabby mix is just about the finest Bloody Mary mix known to man. A personal favorite of the staff around here, we think you?ll agree that Wake Up Crabby should be a staple for every spirits cabinet. This mix will wake you up, get you going and put a smile on your face. Made with real crab and shrimp, it has a flavor that you?ll love. It is also all natural and low in sodium, which m?

Autumn Brew, Fall Harvest Chowder, warm Honey Wheat Bread?fall is coming, and there??s no better time to plug in that amazing kitchen contraption known as the slow cooker. The slow cooker can do what no oven or stopetop burner can?cook flavorful and healthy food while its owner goes blissfully about the business of the day. Don?t miss this follow up to the best-selling 101 Things to do with a Slow Cooker! Stephanie Ashcraft, author of the New York Times best-selling 101 Things to do With a Cake Mix, is a full-time mom who has created and collected recipes for years. She teaches a monthly cooking class for Macey??s Little Cooking Theater. She lives in Pocatello, Idaho. Janet Eyring??s interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey??s Little Cooking Theater. She lives in Highland, Utah.

<P align=left>A lively, laugh-out-loud journey from Oklahoma beauty queen to show biz sensation.</P><P align=left>?Life?s too short. I?m not.?</P><P align=left>You might know her as a Tony Award–winning Broadway star who originated the role of Galinda the Good Witch in the smash musical <I>Wicked</I>. Or you may recognize her from her starring roles on TV—<I>The West Wing, Pushing Daisies, </I>and <I>Sesame Street</I>. At four foot eleven, Kristin Chenoweth is an immense talent in a petite but powerful package. Through a combination of talent, hard work, and (she?s quick to add) the grace of God, Kristin took Broadway and Hollywood by storm. But of course, into every storm, the occasional drizzle of disaster must fall, and Kristin reflects on how faith and family have kept her grounded, even in tough times.</P><P align=left>Filled with wit, wisdom, and backstage insight, <I>A Little Bit Wicked </I>is long on love and short on sleep. It?s essential reading for Kristin?s legions of fans and an uplifting story for anyone seeking motivation to follow his or her dreams—over the rainbow and beyond.</P><B><P align=left>FEATURING CHENOLICIOUS RECIPES, KRISTIN?S ADVICE FOR YOUNG ACTORS, AND MUCH MORE!</P></B>

One of Canada??s favourite culinary personalities returns with the companion volume to the award-winning Lucy??s Kitchen ? an inspirational collection of recipes for every month of the year. The resurgence of farmers? markets, along with economic, environmental and health concerns have more and more people cooking for themselves. Now with Lucy??s help you can eat better at home than in any restaurant. Try a family-friendly Victoria Day celebration with Firecracker Chicken Salad and S?mores Squares, entertain foodie friends with a Caribbean Paella and Chocolate Baby Cakes or try a new take on Indian cuisine. From hearty winter braises, through spring salads, summer grills and luscious fall feasts, this book shares the pleasures of the table with family and friends.

<P>Baking is a science. But who wants to spend hours in the kitchen experimenting?<P>Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, <I>Baking 9-1-1</I> takes the guesswork out of baking and explains: <UL TYPE=CIRCLE><LI>How to make a cake that won?t fall in the middle<LI>What it takes to bake a flaky piecrust <LI>The easiest way to prevent a cheesecake from cracking<LI>How to make the perfect chocolate chip cookie that?s thick and chewy<LI>The trick to storing baked goods<LI>The answers to niggling questions such as ?Does butter really need to be room temperature?? and ?What is the difference between one cup flour sifted and one cup sifted flour?? among many others.</UL><P>The recipes in <I>Baking 9-1-1</I> solve bakers? most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn?t sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. <I>Baking 9-1-1</I> is the source for foolproof answers that simply can?t be found anywhere else.

Best Grilling Recipes brings traditions large and small into the backyard, from Hawaii??s rotisserie favorite, the golden-hued Huli Huli Chicken, to fall-off-the-bone Chicago barbecued ribs.

Brown Paper Bag : a journey through middle years in an ordinary life, expressed in stories, letters and poems. There??s something here for everyone in simple, clear language that gently draws you in: adventure and discovery, loss and grief, renewal and joy-these stories are your stories. Experience this collection from start to end, going with the flow from poem to letter to story and back again. Or simply let the book fall open to any page and begin there, experiencing the mixed bags of storytelling. Or, choose the sections that appeal most. Tossed in are other surprises as well: songs, a few recipes, and a few snippets of wisdom. Brown Paper Bag is a journey of reflection, with love, friendship and nature as constant companions. If you?re seeking a simple yet compelling read, this book is the prize.

What better way to enhance time spent in the outdoors than to celebrate with a good meal. Rick Black shares recipes he?s developed from years of experience cooking in a cabin and camp with a Dutch oven, cast-iron, heavy foil, and grill. Rick?s recipes for meats (including domestic and wild game) seafood, and a variety of vegetables create something special for every meal. Unique recipes include Terry Lee?s Dutch-Oven Sausages, Bubba?s Dutch-Oven Beans, Fish and Vegetable Skillet Feast, Onion-Wrapped Taters, Fall Hunt Sweet Corn Soup, Broken Porch Cabin Cutlets, Cliff?s Canadian Bear Steak, Stone Grove Pheasant and Campfire Candy.

Extraordinary, poetic, and inspired are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters?s Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature ? dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients. In Chez Panisse Cooking, chef Paul Bertolli ? one of the most talented chefs ever to work with Alice Waters ? presents the Chez Panisse kitchen?s explorations and reexaminations of earlier triumphs. Expanding upon ? and sometimes simplifying ? the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, Paul Bertolli?s cuisine is what ?health food? should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art. Enhanced by Gail Skoff?s breathtaking hand-colored photographs, Paul Bertolli?s recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season?s freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn?s fresh white truffles are sliced into an extraordinarily textured salad of pastel hueswith fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes a

More than 220 casserole recipes. Casseroles are back?and not in the form of your mom?s tuna casserole! Today?s cooks are excited about fresh herbs, terrific pastas, lighter ingredients, and quick twists on yesterday?s time- consuming classics. Here chef Ellen Brown dishes up delicious new casserole flavors, updated classics, and more breakfast, brunch, lunch, dinner, and dessert recipes. -Publications from New York Times to Web MD have said ?casseroles are trendy for 2005? -Recipes note what can be prepared ahead, lighter substitutions, variations including meatless options, and freezing and reheating recommendations -New, updated Complete Idiot?s Guide recipe layout to make book more clear and usable for readers -Just in time for fall, family gatherings, and cool weather?s comfort foods

<p><b>THERE?S ONLY ONE THING THAT COOLIO?S BEEN DOING LONGER THAN RAPPING: COOKING</b></p><p>Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a <i>healthy twist</i> that don?t break the bank. Start your Ghetto Gourmet adventure with some ?Soul Rolls,? follow-up with ?Finger-Lickin?, Rib-Stickin?, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,? and fi nish off with ?Banana Ba-ba-ba-bread? sweetened with golden honey. Chapters such as ?How to Become a Kitchen Pimp,? ?Chillin? and Grillin?,? and ?Pasta Like a Rasta? will guide you through creating 5 star meals at a 1 star price. You can?t fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, ?All you need is a little bit of food, and a little bit of know-how.?</p>

Since the fall of the Iron Curtain, Prague has once more taken its place on the world stage. Visitors flock there from around the world. With this influx has come an infusion of creativity and international influences. This new vibrance exists side-by-side with Prague?s many-layered architectural and culinary history. Feast your eyes on photographs of Prague?s hippest restaurants, and also enjoy a great selection of unique recipes. ? A guide to the coolest restaurants in Prague ? Attractively designed with over 130 color photographs and excellent recipes interspersed throughout

<P>Learn to Celebrate with the Queen of Latin Cooking</P><BR><P align=justify>Celebrating with friends and family is one of the greatest joys, but entertaining can be downright terrifying. With this new recipe collection, Daisy Martinez gives you everything you need to make your life easy and your celebrations unforgettable. </P><P align=justify>Daisy offers up timeless and mouthwatering recipes like Ruby Grapefruit Ceviche, Spaghetti with Chipotle-Pork Meatballs, Creamy Chicken-Lime Soup, and Flourless Chocolate-Chile Cake that will prepare you for everything from a cozy festive fall dinner to an elegant New Year?s Eve celebration. Brilliant color, bold flavors, and an innovative mix of traditional and modern cuisines are the hallmarks of Daisy?s cooking. Can?t-fail dishes—like Coconut and Winter Squash Soup—that Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with recipes she?s used to entertain her family and friends through the years.</P><P>With the preparation schedules and time-saving tips included in each menu, Daisy makes it easy to relax and enjoy creating memories with those you love.</P><BR>

<p align=?left?>Enjoy empanadas filled with creamed corn, a crispy-edged, juicy skirt steak doused in tangy chimichurri, or the divine layers of moist angel food cake, strawberries, and whipped cream of the Strawberry Delicia, all of which Daisy Martinez brings to life in this vibrant collection of recipes.</p><p align=?left?>Growing up in her mother?s and grandmother?s kitchens, Daisy became an expert in traditional Latin-American cuisine. Here she ?Daisifies? those classics and includes a hearty sampling of dishes from her travels across Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina.</p><p align=?left?>To Daisy, food is about bringing family together, and so she peppers her collection with anecdotes and family vacation photos. Each recipe is as much about the memory the flavors recall as the love that goes into preparing the dish; for her, the succulent grilled meats of a <i>parrillada</i> bring back memories of a Christmas spent floating in a pool in Argentina, while the flaky, gooey vegetable potpie recalls an extravagant dinner party in the Dominican Republic. As a busy mother of four, Daisy lives the time crunch every day and has crafted her recipes to be quick, adaptable, and easy to understand. She deftly demystifies the ingredients of the Latin-American kitchen, explaining everything from the spectrum of color in plantains to the degrees of heat in chiles.</p><p align=?left?>With this range of mouthwatering recipes, you can plan your day with Daisy: rise and shine with the rich aromas of chile-spiked hot chocolate; power up with a midday empanada with your pick of five savory fillings; and start a tradition with a night of tantalizing tapas. Why eat dull when you can eat <i>delicioso</i>?</p>

Rich illustrations and sensitive poetry vividly capture the unique spirit of each part of the year?celebration for spring, learning for summer, work for fall, and rest for winter. Each theme is then explored through hands-on activities that adults and children can share. Tasty recipes highlight each season.

Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook with, and preserve. Eat Your Yard! includes ideas for creating the landscape as well as an overview and tips on canning, pickling, dehydrating, freezing, juicing, and fermenting. Nan K. Chase writes about architecture and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine. Advice and recipes for creating an edible landscape.

They come fresh or dry, in yellow or purple, from California and Mediterranean and Middle Eastern countries. They are in restaurants, supermarkets, fruit stands, backyards, and inside some very famous cookies. What are they? They?re figs ? one of America?s favorite fruits. From Mission and Kadota figs to Adriatic and Calimyrna varieties, award-winning cookbook author Marie Simmons leaves no fig or fig leaf unturned in this extraordinary book about this most extraordinary fruit: Fig Heaven. Figs are harvested in late summer and early fall, but, fortunately for us, they are easily dried and packaged, so they?re available all year long. Packed with vitamins and antioxidants, plump, fragrant figs are guilt-free indulgences that can be enjoyed in countless ways. Fig Heaven is an inviting, comprehensive cookbook offering 70 recipes for both fresh and dried figs. They range from appetizers, salads, and sandwiches to entr es and desserts. On the savory side, you?ll find Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with Fresh Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. If your sweet tooth needs some real satisfaction, there?s a Fresh Fig and Peach Crumble, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.

Color images of chocolate treats in all shapes, cocoa-dipped sentiments, sumptuous recipes, and mouth-watering tidbits make this volume an ideal gift for any woman who has affection for confection.

Prepare to tantalize your taste buds and tease your senses. Sweet, juicy, succulent fruit is the featured ingredient in this beautiful new cookbook with photos as vibrant as the fruits themselves. Fruit! offers more than 80 recipes, from timeless favorites such as Deep-dish apple pie to the more exotic Tropical fruit bombe. Start your day with the sticky sweetness of Tangerine syrup drizzled over stacks of Raisin pancakes. For lunch, cool your palate with Chilled melon and cucumber soup. Then after dinner, go ahead and shamelessly fall for Marbled apricot fool. These recipes, and many more, are all included in this tasty collection. Chapters are organized by kinds of fruit, with a final chapter on making preserves, sauces and accompaniments. Also included are tips for selecting perfectly ripe fruit, and preparing and storing it.