SC - OOP:Special Opportunity from Jessica's Biscuit Cookbooks!

Wed Feb 2 10:42:51 PST 2000

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>From: "Jessica's Biscuit Cookbooks" <lynn at ecookbooks.com>
>To: "Jessica's Biscuit Mailinglists" <cooking at lists.ecookbooks.com>
>Subject: Special Opportunity from Jessica's Biscuit Cookbooks!
>Date: Wed, 2 Feb 2000 12:27:43 -0500
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>Greetings from Jessica's Biscuit,
>
>By now, everyone has heard about the bestselling companion book to the PBS
>Series, "Julia and Jacques Cooking at Home".  Well, for a very limited
time (we
>suggest placing your order within the next 48 hours to guarantee your
copy), we
>are pleased to offer you an exclusive opportunity to purchase this book,
SIGNED
>BY BOTH AUTHORS!  Quantities are very limited, so you must act quickly, using
>the following ordering information (orders placed under any other item number
>than that listed below WILL NOT receive a signed copy):
>
>JULIA AND JACQUES COOKING AT HOME by Julia Child and Jacques Pepin -
AUTOGRAPHED
>BY BOTH AUTHORS!
>Copyright August 1999, Item #00200
>Jessica's Biscuit Price:  $40.00
>http://www.ecookbooks.com/books/books_view_user.html?sku=20000201180330264201
>
>This autographed book is sure to be one of the most treasured additions to
your
>cookbook collection!
>
>-----------------------------------------------------------------------------
>
>NEW AND NOTEWORTHY - GREAT DEALS AND RARE FINDS
>Look below for some terrific bargains, as well as a peek at some of the brand
>new releases into our warehouse and a very rare find in very limited
quantity!
>
>-----------------------------------------------------------------------------
>
>Tribute to a True Culinary Legend
>
>THE BEST OF CRAIG CLAIBORNE
>1000 Recipes from His "New York Times" Food Columns and Four of His Classic
>Cookbooks
>by Craig Claiborne with Pierre Franey.  Edited by Joan Whitman,
Introduction by
>Paul Prudhomme
>Copyright September 1999, Item #FM125
>List Price:  $35.00  Jessica's Biscuit Price:  $24.50  30% OFF
>http://www.ecookbooks.com/books/books_view_user.html?sku=19990711162527422245
>
>Drawn from the entire career of an American master chef, here are more than
>1,000 recipes, including dishes certain to please every palate - from
American
>regional dishes to authentic cuisine from Mexico, France, China, and India.
>
>Throughout his long career, no one has ever commanded more respect from his
>culinary peers and a generation of home cooks than Craig Claiborne.  He has
>shared his enjoyment of food with readers for nearly four decades through his
>columns and more than twenty cookbooks.  For his new collection, Claiborne's
>longtime editor, Joan Whitman, has chosen recipes from "Craig Claiborne's New
>New York Times Cookbook" and four other classic cookbooks by him.
>
>Readers will be delighted to find great recipes, from the ethereal
coulibiac of
>salmon to equally delicious, traditional chocolate truffles, from
"many-flavored
>eggplant" to mulligatawny soup.
>
>"The Best of Craig Claiborne" is a celebration of fine dining and just plain
>good food that cooks around the country will eagerly add to their culinary
>repertoires.
>
>-----------------------------------------------------------------------------
>
>To Warm You Up This Winter...
>
>New!
>THE BIG BOOK OF CASSEROLES: 250 Recipes for Serious Comfort Food
>by Maryana Vollstedt
>Copyright January 2000, Item #G131P
>List Price:  $19.95  Jessica's Biscuit Price:  $13.96
>http://www.ecookbooks.com/books/books_view_user.html?sku=19990817120347442733
>
>Remember how delicious and easy a casserole could be?  Bubbling cheese,
golden
>pastry, succulent meats and savory gravies - casseroles are comfort food
at its
>best.  This book has over 250 updated casserole recipes, created for
>contemporary tastes with lots of do-ahead time-saving tips.  Try elegant Sole
>Florentine, low-fat Garden Lasagna, a kid-pleasing Tuna-Noodle Casserole and
>many more.  Also included are international classics such as Aroz con Pollo,
>Osso Bucco, Moussaka and Coq au Vin.
>
>-----------------------------------------------------------------------------
>
>New!
>THE WINTER VEGETARIAN: A Warm and Versatile Bounty
>by Darra Goldstein
>Copyright January 2000, Item #V121P
>List Price:  $16.00  Jessica's Biscuit Price:  $11.20
>http://www.ecookbooks.com/books/books_view_user.html?sku=19991027162911322625
>
>With a true love for winter's culinary delights, Darra Goldstein's "The
Winter
>Vegetarian" will make you long for the winter months year-round.  Containing
>recipes from cold-climate cuisines all over the world, here is a creative and
>inspired collection that offers healthful and flavorful meals for any winter
>occasion.
>
>From lusty Turkish Lentil Soup to spicy Basque-Style Scrambled Eggs to Ginger
>Pear Preserves, more than 150 delicious recipes will help meet the
challenge of
>remaining meat-free in the face of an often uninspiring produce department.
>Your meals will become the backdrop for a true appreciation of winter's
rhythm
>as you luxuriate in the comforts of hearth and home.
>
>-----------------------------------------------------------------------------
>
>Just In!
>CHEF PAUL PRUDHOMME'S LOUISIANA TASTES: Exciting Flavors from the State That
>Cooks by Paul Prudhomme
>Copyright January 2000, Item #FM129
>List Price:  $25.00  Jessica's Biscuit Price:  $17.50
>http://www.ecookbooks.com/books/books_view_user.html?sku=19991019154616839394
>
>Chef Paul Prudhomme has always said his mission in life is "to make your
dinner
>better".  To that end, and to give the reader a better understanding of
exactly
>how the cooking process works, he explains why he uses certain methods,
such as
>browning the ingredients quickly over high heat and adding the food in
several
>stages, rather than placing everything in the pot at the same time.
>
>In this long-awaited book, Chef Paul takes his explanations further with the
>addition of "tasting notes".  Cooks can follow Chef Paul's descriptions of
>exactly how the color, texture and flavor of foods change as other
ingredients
>are added and heat is applied, almost as though he were right beside them
in the
>kitchen!
>
>Exciting ingredients from around the world are fused with traditional
Louisiana
>methods and foods, creating dishes that are as much fun to prepare as they
are
>to eat.  For food lovers everywhere eager to try new avenues to flavor, this
>book is the perfect guide.  And for anyone who yearns to understand why
and how
>flavors develop as they do, this book is essential!
>
>-----------------------------------------------------------------------------
>
>The Soup "Bible" As We Know It!
>SPLENDID SOUPS by James Peterson (Also see Peterson's brand new book,
>"Essentials of Cooking", below.)
>Copyright October 1993, Item #SS488
>List Price:  $34.95  Jessica's Biscuit Price  $14.98  OVER 50% OFF LIST!
>http://www.ecookbooks.com/books/books_view_user.html?sku=19980910155941378550
>
>Packed with special features and James Peterson's warm, witty commentary,
this
>book contains an irresistible collection of national and regional soup dishes
>that will give you a lifetime of recipes featuring the distinctive flavors of
>Indonesian, Mexican, Japanese, Italian, French, American, Cajun, Spanish and
>dozens of other intriguing cuisines.
>
>With soups for lunch, dinner or dessert, "Splendid Soups" lets you choose
>recipes to fit a busy lifestyle, to host a party, to highlight a holiday
or to
>satisfy a dieter looking for a delicious low-fat meal.  Peterson provides
>essential information on which pots and utensils to use, how to master the
>basics of broth making, how to make garnishes and fresh curries, why the bowl
>you use does make a difference and the little extras that will turn a soup
from
>mediocre to magnificent.
>
>-----------------------------------------------------------------------------
>
>Technique is EVERYTHING...
>Just In!
>ESSENTIALS OF COOKING: THE Comprehensive Illustrated Guide to Cooking
Techniques
>by James Peterson
>Copyright January 2000, Item #FC103
>List Price:  $40.00  Jessica's Biscuit Price:  $24.00  40% OFF!
>http://www.ecookbooks.com/books/books_view_user.html?sku=19990707143902952588
>
>This book is destined to become one of the most important books on culinary
>techniques of all time.  In this unrivaled practical guide, one of America's
>most widely respected chefs/teachers/cookbook authors distills his vast
>knowledge and experience into the more than one hundred essential techniques
>that every cook needs to know.  Over 150 recipes and 1,100 photographs
unravel
>the mysteries of the method and provide practical application on the spot.
 Here
>are answers to just about every cooking question from the simple (why you
>shouldn't leave slices of apple sitting in water) to the sublime (why you
should
>want to roast a whole saddle of lamb).
>
>Each technique is further explained in terms of how it will make the food
taste.
>Knowing how to execute a technique makes you efficient; knowing why you've
>chosen that technique makes you a master.  Expect recipes and techniques that
>are clearly, meticulously and encyclopedically described in the style that
has
>won so many awards for Peterson's books, as well as an extensive annotated
>glossary that you will turn to again and again.  In fact, expect your
experience
>of cooking to be forever changed.
>
>-----------------------------------------------------------------------------
>
>A Rare Find, Indeed!
>IN PURSUIT OF FLAVOR by Edna Lewis
>Book Club Edition - FIRST EDITION - Limited Quantities (Jackets slightly
>scuffed.)
>Copyright 1988, Item #N488
>$25.00 Value  Jessica's Biscuit Price:  $17.50
>http://www.ecookbooks.com/books/books_view_user.html?sku=20000201174443456327
>
>200 wonderful-tasting American dishes - old fashioned country recipes and new
>ideas - along with Edna Lewis's secrets for getting the best flavor from
foods
>available today.
>
>"'In Pursuit of Flavor' is a rare gift from Edna Lewis.  More than any other
>cook I know, she has the finest sense of how to use herbs and flavors to
bring
>out the best in every dish.  Her simplicity of recipes and finesse with
food is
>a triumph." -- Marion Cunningham
>
>"Edna Lewis makes me want to go right into the kitchen and start cooking.
>Rarely does a book transmit such a good feeling of warmth and
friendliness, as
>well as a knowledge of good food and good cooking.  It's a delicately drawn
>picture of an interesting period when American cooking was a series of family
>events, and I found such honest satisfaction in the simple delights of Mrs.
>Lewis's descriptions and recipes." -- James Beard
>
>-----------------------------------------------------------------------------
>
>Oops!  We Missed This One...
>Not a cookbook; not new; but a really intriguing read from the author of
"Cod: A
>Biography of the Fish that Changed the World".
>THE BASQUE HISTORY OF THE WORLD by Mark Kurlansky
>Copyright June 1999, Item #00181
>List Price:  $25.00  Jessica's Biscuit Price:  $20.00
>http://www.ecookbooks.com/books/books_view_user.html?sku=20000112092436297182
>
>This is the illuminating story of an ancient and enigmatic people. Signs of
>their civilization existed well before the arrival of the Romans in 218 B.C.,
>and though theories abound, no one has ever been able to determine their
>origins.  Yet, despite their obscure origins and small numbers, the
Basques have
>had a profound impact on Europe and the world for more than 2,000 years. They
>were pioneers of commercial whaling and cod fishing, were among the first
>Europeans in the Americas, Africa, and Asia during the age of exploration,
and
>were prosperous capitalists when capitalism was a new idea.
>
>Like his celebrated book "Cod", it blends human stories with economic,
>political, literary, and culinary history into a rich and heroic tale.
>
>-----------------------------------------------------------------------------
>
>COD: Biography of the Fish That Changed the World by Mark Kurlansky
>Copyright July 1998, Item #SF399P
>List Price:  $11.95  Jessica's Biscuit Price:  $5.98
>http://www.ecookbooks.com/books/books_view_user.html?sku=19981029182448255413
>
>"In this fascinating story of cod, written in a flowing, poetic prose, the
>author takes you back to the ancient Basque fishermen and the recipes of the
>fourteenth-century Taillevent, the eighteenth-century Hannah Glasse, and the
>nineteenth-century Alexander Dumas.  This exceptional book entertainingly
>reveals the importance of this wonderful fish in world history." -- Jacques
>Pepin
>
>-----------------------------------------------------------------------------
>
>We are now part of a coalition of the finest merchants in the gourmet
field. You
>will find the members at http://www.superiorgourmet.com.
>
>The merchants are A Cook's Wares, Jessica's Biscuit, the Flying Noodle,
and CMC
>Spice Company. A Cook's Wares http://www.cookswares.com has been serving the
>serious chefs of America
>since 1981 with the best Products, Prices, and Service. The Flying Noodle
>http://www.flyingnoodle.com has a superb collection of pastas and pasta
sauces.
>Their Pasta Club is really
>convenient. CMC Spice Company http://www.thecmccompany.com has an outstanding
>collection of hard to find
>spices from around the globe. You will enjoy shopping from each of these fine
>companies.
>
>Check the Superior Gourmet web site out; you can quickly access each
merchant's
>site from there.
>
>-----------------------------------------------------------------------------
>
>Visit our web site: http://www.ecookbooks.com/
>We are proud to be named one of the top 250 sites for Holiday Shopping by
>www.shoponline123.com!
>Or, call 1-800-878-4264.
>
>Attention AOL Users: You may need to put the URL in the browser.
>
>This is a free service from Jessica's Biscuit - ecookbooks.com.
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>Your comments, questions and suggestions are always welcome!
>
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>
>Copyright 1999 Jessica's Biscuit. All rights reserved.
>
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>Jessica's Biscuit: The Cookbook People
>P.O. Box 301
>Newtonville, MA 02460
>Toll Free: 800-878-4264
>Tel: 617-965-0530
>Fax: 617-244-3376
>
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