Helene siegel in Cooking Books

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Perfect for people who can't seem to get enough of a favorite food.

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The other half of this delicious new Totally duo is the ever popular, never humble -- pie. Fabulously flaky, fatuously festive, filled with every flavor from key lime to coconut, raspberry to rhubarb, peach to pear to plum to pumpkin, pies never fail to please. Some have crumbly crusts, some are topped with nuts, some are served piping hot, some scream for ice cream on top. Whether sweet or savory, warm or chilled, we promise you'll wanna eat'em, not throw 'em.

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Do you live for mushrooms, or die for garlic? Do you have the hots for chile peppers, or a craving for corn? These little books are perfect for those of us who can't seem to get enough of a favorite food.

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Regardless of their bad press in recent decades, eggs are here to stay. Recipes include all the domestic classics, along with some exotic surprises. There is also a chapter on egg-essential basics such as the perfect pound cake, the supreme souffle, and the zenith in zabaglione. Why not give the "incredible, edible egg" a break and rediscover this low cost, high-protein, low-fat and highly versatile food.

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Perfect for people who can't seem to get enough of a favorite food.

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For all you Totally fans who have been haranguing us with heated e-mail for skipping a season or two, the wait is over. After a year-long hiatus, the Totallys are back by popular demand with the inimitable Helene at the helm. This time she celebrates America's favorite, and possibly most versatile fruit -- the apple. They are the sweet essentials in salads, slaws and soups and provide a saucy counterpoint to any entree. Apples are the key to classic compotes, chutneys, glazes and stuffings, along with homespun snacks and desserts delectable enough to have kept Johnny Appleseed at home.

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Whether your idea of roughing it is an over-night at the local park or a weekend in Yosemite, there's nothing like a hearty meal at the beginning (or end) of a day outdoors. Forget the trail mix, instant oatmeal and powdered eggs. This is real food!

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To some it is decadent, addictive, and even "devil"ish. To others it is, quite simply, divine. Whether sinful or sacred, most everyone loves it. But few of us really know what to do with it and are content to let others have all the fun. "Totally Chocolate" de-mystifies this cooperative comestible.

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The adventurous aubergine...figure[s] prominently in many ethnic cuisines including French, Italian, Greek, Middle Eastern, Indian and Chinese.

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This versatile fish is available virtually year-round, and there are recipes for salmon steaks and fillets, salmon skin, collars, and roe, plus smoked and tinned salmon, too.

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Perfect for people who can't seem to get enough of a favorite food.

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starting at

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Perfect for people who can't seem to get enough of a favorite food.

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What Helene [Siegel] calls an appetizer, most of us would call a meal. Try all-American favorites like Cajun Crab Cakes with Crab n'Corn Chowder, and then try to eat an entree--we dare you!

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The series continues with the most insouciant of summer fruits -- Totally Strawberries. Not usually considered to be the most versatile of ingredients and virtually restricted to desserts, strawberries served Siegel-style confound the experts once again! Don't miss her Spinach, Walnut, Citrus, and Strawberry Salad or her Savory Salsa with Red Peppers, Red Onions, Cucumbers, Chiles, and Strawberries. She puts a new spin on an old favorite with her Strawberry-Nectarine Cobbler and concludes the book with a bevy of beverages, including a tea, a shake, a smoothie, a liquado, a margarita, and a sangria. So don't wait for summer to try these scene-stealing recipes!

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What adds vivacity to your vinaigrette and sparkle to your ceviche? What gives your lobster a lift and your sea bass a buzz? What puts the zest in your zabaglione and the twinkle in your tarts? Of course, it's those dazzling little citrus stars -- Totally Lemons. In Helene Siegel's hands, this ubiquitous flavoring steps out of the background and takes center stage. Those comfy old classics, like Cheesecake or Roasted Chicken, snap to attention with a little lemon in their lives. And the foreigners, like the Avgolemono Soup from Greece or the Tart au Citron from France, will wow the most jaded palette. So let lemons steal the limelight -- tonight!

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Helene Siegel continues to delight and amaze us with her "Totally Cookbook" collection. They're still die-cut, still delicious, and still absolutely adorable....Start with "Pancakes and Waffles", the coziest quintessential comfort food. But the familiar flap jack isn't just for breakfast anymore. Create a brunch, a lunch, an early supper, a late dinner, or a decidedly different dessert.

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Do you live for mushrooms, or die for garlic? Do you have the hots for chile peppers, or a craving for corn? These little books are perfect for those of us who can't seem to get enough of a favorite food.

starting at

$4
 

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There are the old standards like Lobster Bisque and Lobster Newburg, plus some new twists on some old favorites, like a Lobster Shepherd's pie.

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No matter how you serve them--skewered, steamed, sauteed, stir-fried, souped, sandwiched, sals'd, or ceviche'ed--they're always a hit. Without this distinctly diminutive critter, there's no kick in your Shrimp Cocktail and no jump in your Jambalaya. So be liberal with these little fellas.

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