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	Fish Without a Doubt: The Cook's Essential Companion By Houghton Mifflin Our Price: $21.90 Free Shipping
	Sushi Deluxe Book & Kit By Sterling Our Price: $13.57 Free Shipping
	Cod: A Biography of the Fish That Changed the World By Recorded Books New from: $440.88
	Sushi for Dummies By For Dummies Our Price: $11.55 Free Shipping
	The Big Oyster: History on the Half Shell By Random House Trade Paperbacks Our Price: $10.17 Free Shipping
	The Summer Shack Cookbook: The Complete Guide to Shore Food By W. W. Norton Our Price: $19.95 Free Shipping
	Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish By Regnery Publishing, Inc. Our Price: $11.53 Free Shipping
	The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (P.S.) By Harper Perennial Our Price: $10.17 Free Shipping
	A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America By Bloomsbury USA Our Price: $10.88 Free Shipping
	The Best 50 Sushi Rolls By Bristol Publishing Enterprises Our Price: $5.95 Free Shipping

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Canadian Cooking Books: Exotic Tastes of Sri Lanka or 5 A Day Menu ...
The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). ...
http://canadian-cooking.blogspot.com/2009/01/exotic-tastes-of-sri-lanka-or-5-day.html

Taste T.O. - Food & Drink In Toronto » What’s Cooking - Wednesday ...
Modified milk ingredients? Eww! Sue Reidel reports on changes to the minimum milk content in Canadian cheeses. And the trick to losing weight is in knowing your portion sizes and sticking to them. ...
http://www.tasteto.com/2009/01/07/whats-cooking-wednesday-january-7th/

No-fuss meals - Slow cooker makes the most of time, budget
Not true, she says; you have to pick and choose what works based on the cook's schedule. "One thing I warn, not everything needs to cook 8-10 hours," says Haughton, longtime food editor of the Los Angeles Daily News. Seafood and chicken ...
http://www.charleston.net/news/2009/jan/07/no_fuss_meals67467/

Karina's Kitchen- Recipes from a Gluten-Free Goddess: New Mexican Stew
Other factors influencing cook time are how big you cut up your veggies, and whether or not you keep a piece of meat as one piece, or cut it up; if you brown small pieces of meat/poultry first they'll cook faster, etc. ...
http://glutenfreegoddess.blogspot.com/2009/01/new-mexican-stew.html

Beef Braised in Soy Sauce (Red Cooked Beef)
A technique used in Shanghai cooking and the surrounding eastern provinces, red cooking consists of braising meat, poultry or seafood in soy sauce. It’s perfect for colder weather days. This recipe for Beef Braised in Soy Sauce uses ...
http://chinesefood.about.com/b/2009/01/05/beef-braised-in-soy-sauce-red-cooked-beef.htm

Canadian Cooking Books: 5 Ingredient Slow Cooker Recipes or ...
Rice is a staple food used as a side dish, or a main dish when combined with other ingredients, such as beef, pork, chicken, or seafood. Vietnamese dishes consist of many different blends of herbs and spices. Most dishes are not fiery ...
http://canadian-cooking.blogspot.com/2008/12/5-ingredient-slow-cooker-recipes-or.html

Pies Books: What Einstein Told His Cook 2 or Martin Yans Chinatown ...
The detailed and well-explained recipes are sandwiched between a full section on Equipment and Techniques and the Chinese Pantry, and are divided into chapters from Dim Sum, through Seafood and Poultry to Desserts. ...
http://pies-books.blogspot.com/2009/01/what-einstein-told-his-cook-2-or-martin.html

Stock Clarity | Red Cook
The selection of ingredients for Chinese stock often depends on how it complements the ingredients in the final dish. For example, chicken stock is used for enhancing very delicate seafood dishes such as shark’s fin and sea cucumber, ...
http://www.redcook.net/2008/04/14/stock-clarity/comment-page-1/

Wandering Chopsticks: Mi Vit Tiem Chay (Vietnamese Vegetarian ...
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient. This month's secret ingredient is the MUSHROOM. ...
http://wanderingchopsticks.blogspot.com/2009/01/mi-vit-tiem-chay-vietnamese-vegetarian.html

Meat Lite: Warm Winter Salad | Serious Eats : Recipes
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, ...
http://www.seriouseats.com/recipes/2009/01/meat-lite-warm-winter-salad.html