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Food Network Down Home with the Neelys: Season 1
Pat and Gina Neely and their family own and operate some of Tennessee's best barbecue restaurants. Now they're ready to share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes. In “Down Home with the Neelys: The Complete First Season”, watch as the Neelys teach you their favorite family recipes, foolproof dishes for entertaining, and delicious tricks of the trade. With more than fifty recipes on the entire first season’s thirteen mouth-watering episodes, nobody will leave the table hungry! Disc One: Pat and Gina Neely will have your mouth watering with these five great episodes: “Sunday Supper”, “Get Out of My Way (Foods that Gina Craves)”, “Expandable Pants (Pat’s Three Brothers Drop By For Dinner)”, and “We Really Do Have Friends (Pat and Gina Entertaining Friends)”. They’ll be cooking up some of their restaurant's secret recipes for their entire family, lots of their favorite dishes, and classics for entertaining. You won’t want to miss it! Disc Two: Get ready to learn some of the Neely family’s favorite recipes with four fantastic episodes: “Fast Food”, “If Pat’s A Good Boy (Pat’s Favorites)”, “Sunday Sleep In” and “Pass It On”. From Spicy Chicken Wings and Bacon Breadcrumb Mac and Cheese to Gina’s Famous Cinnamon Rolls and Mama Daisy’s Homemade Banana Pudding, you’ll be coming back for seconds! Disc Three: Save room for four more episodes of great recipes from The Neelys: “Girls’ Favorites: Cooking for the Girls”, “Vacation Bites”, “Game Night”, and “It’s Neely Lunch!”. Learn the recipes for family favorites like BBQ Shrimp and Sloppy Joes, Pulled Pork Bruschetta and Sangria inspired by the family vacation to Spain, great game night nibbles and more! Closed captioned for the hearing impaired. Plus: Barbecue Tips, Bonus Videos, and More from The Neelys.
Sale price: $29.95
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Fearless Chef
Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure. In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine. Husbands and Yonan help you make over your cooking style by introducing the best and boldest flavors from all over the world, making even ordinary staples such as meat loaf and tater tots extraordinary. Filled with practical tips, creative suggestions, and humorous observations, The Fearless Chef provides you with a down-to-earth approach to cooking fantastic, daring meals. Andy Husbands is an award-winning chef and owner of four wildly popular New England restaurants: Tremont 647 (winner of Best of Boston awards from Boston Magazine in 1998 and 2001), Sister Sorel, Rouge, and Kestral. Andy is very involved in Share Our Strength, one of the country's leading hunger relief organizations. He is on the local and national advisory boards of Share Our Strength's Operation Frontline, a program that helps low-income families fight hunger. He also co-chairs Boston's Taste of the Nation, an annual fundraising event for the organization. Joe Yonan is travel editor for The Boston Globe, where his articles have appeared in the Travel, Food, Calendar, Living/Arts, and Life at Home sections.
Sale price: $11.86
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Fantastic Four (2005) (2pc) NEW DVD
Current price/bid: $15.35 - See it at eBay!
Category: DVDs & Movies > DVD, HD DVD & Blu-ray
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Fantastic Four # 221 through # 230 NM- Free Shipping
Current price/bid: $19.95 - See it at eBay!
Category: Copper Age (1984-1991) > Superhero > Other
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SPIDER MAN & FANTASTIC FOUR '77 Board Game SEALED PARTS
Current price/bid: $34.95 - See it at eBay!
Category: Toys & Hobbies > Games > Other
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Fantastic Four: Rise Of The Silver Surfer NEW DVD
Current price/bid: $20.65 - See it at eBay!
Category: DVDs & Movies > DVD, HD DVD & Blu-ray
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Marvel Mighty Muggs Avengers/Fantastic Four (4) Skrull
Current price/bid: $16.95 - See it at eBay!
Category: Action Figures > TV, Movie & Video Games > Indiana Jones
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Fantastic Four Archives Rittenhouse SEALED BOX
Current price/bid: $54.95 - See it at eBay!
Category: Trading Cards > Comic > Other
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Metropolitan Chrome 4 HP Vacuum
This twin fan, 4 peak horse power vacuum is capable of an amazing 95" of water lift -the standard measure for a vacuum's efficiency. Use it as a vacuum or as a blower to inflate rafts, air mattresses, or to blow away water after washing your car for the perfect scratch free shine. Not only is the vacuum perfect for detailing car interiors, but fantastic for cleaning up dusty computers, refrigerators, etc. Vacuum includes 7ft. power conductive flexible hose, four chrome/steel extension wands, deluxe electric power nozzle, crevice tool, fabric tool, dust brush, floor/wall brush, three disposable bags, and two charcoal foam filters. Made in the U.S.A: Features: 4.0 PHP 2-speed high-tech cleaning system. 7 Ft power conductive flexible hose. 2-20" Steel extension wands. Electric telescopic wand. Deluxe electric power nozzle. Floor/wall brush. Dust brush. Fabric tool. Crevice tool. 3 disposable bags. 2 Foam Filters. Hepa Filter.
Sale price: $449.99
See it at Shopping Warehouse.
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America Entertains
Everyone loves a party, but no one can create one as spectacularly as David Tutera. In America Entertains, the party-planner extraordinaire has created blueprints for 16 themed events-one for each month plus four additional fêtes-that celebrate America's regions and traditions. Each party plan offers ideas for everything from cocktails to floral designs, invitations to tabletops. Whether your gathering is intimate or for hundreds, Tutera's innovative strategies for fun, elegance, and decadence let you create a fantastic and all-encompassing look. Tutera's recipes for great hosting include classic American dishes as well as comprehensive tips for theme and decoration. His Summer Solstice Celebration in Santa Fe features a Slow-Baked Salmon with Chardonnay-Butter Sauce; the Ranch Country Wedding Reception near Dallas includes the mix for a Smoky Martini. Each of Tutera's parties is organized into three levels-Essentials, Extras, and Extravagances-for varying budgets and time limits. Tutera Tips condense his years of experience into quick hints for difficult topics-what to do with your guests' coats, or where to seat your eccentric uncle.
Sale price: $24.50
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igourmet 2-lb. Vincotto Cheese Selection with Acacia Wood Bread Board
When you drizzle some vincotto with fig over these fantastic and very different cheeses, you begin to understand the incredible new dimensions that emerge from these cheeses. Vincotto is a velvety liquid made by cooking and reducing the grape must from two distinct grape varietals, malvasia and negroamaro, for a period of fifteen hours. It is then aged for four years in oak barrels, allowing the taste and consistency to develop. While there are some overtones of a fine Balsamic, this elixir must never be confused with Balsamic vinegar. Vincotto has nuances of prunes, spices and heady grape components and is not as woody as Balsamic. When combined with the flavor of figs, these cheeses transform into the perfect dessert. (250ml.) Grana Padano Stravecchio Oro del Tempo is a superior, 22-month aged Grana Padano produced by Agriform near Venice. This masterpiece compares beautifully with its better-known cousin Parmigiano Reggiano. The flavor of Stravecchio is intense and complex, with fruity overtones that evoke pineapple or strawberry, depending on the season. (1/2 lb.) Bleu d'Auvergne is a blue from southeastern France. It is creamier than Roquefort owing to the fact that it is made from cow's milk rather than sheep's. (1/2 lb.) Vermont: Classic Chevre by Vermont Butter & Cheese Company Distinguished by a simple, mild, fresh goats’ milk favor. (4 oz.)Acacia Wood Bread Board with Black Ceramic Dipping Bowl is the perfect way to serve this collection. Pour Vincotto into the bowl (it fits nicely in its own grove so it is less likely to spill), add a spoon, and allow guests to drizzle on their slices of cheese. Board Dimensions12 x 9.5 x 5-in.. Please note that any item out of stock will be substituted with a similar item of equal or greater value.
Sale price: $75.99
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Sirio : The Story of My Life and Le Cirque
2005 IACP Award Finalist - Literary Food Writing Category The inside story of one of the world's most legendary restaurants—told by the visionary who created it. Sirio Maccioni is New York's most charismatic restaurateur—the brains, the energy, and the passion behind Le Cirque 2000. Now, for the first time, he reveals the incredible story of this landmark four-star restaurant, which has launched the careers of such world-class chefs as Jacques Torres and Daniel Boulud and won a host of prestigious awards, including the James Beard Foundation Restaurant of the Year Award (1995) and The Best Restaurant in the World Reader's Choice Award from Condé Nast Traveler (2003). From a tough Tuscan childhood in 1930s Italy to the pinnacle of culinary success in the United States, Sirio recounts an eventful journey that is as magical and fantastic as Le Cirque itself. Throughout, 30 signature recipes and interviews with chefs (including Daniel Boulud, Michael Lomonaco, and Sottha Khunn), food writers (such as Ruth Reichl and Mimi Sheraton) and politicians, socialites, and celebrities (Rudy Giuliani, David Rockefeller, Bill Blass, and others) reveal Sirio's skill in handling the three rings of his unique culinary circus: its chefs, its clientele, and its cuisine. [Sirio] and his restaurant have come to symbolize all that is so cosmopolitan, so kinetic, so thrilling about New York. . . . Le Cirque remains both a gastronomic mecca and the premier social dining room. —James Villas, in Town & Country Sirio Maccioni (New York, NY) is the owner of Le Cirque 2000 (New York, Las Vegas, and Mexico City) and Osteria del Circo (New York). Peter Elliot (New York, NY) is the host of the James Beard Award-winning radio show, The Bloomberg Executive Dining Guide.
Sale price: $18.86
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Food You Want to Eat
Queer Eye for the Straight Guy’s food-and-wine connoisseur, Ted Allen, presents a quick-reference cookbook—giving you the food you really want to cook and eat, and the know-how to pull it off with ease. With most cookbooks, you could plow through 134 pages of complicated hors d’oeuvres, salads, and the author’s philosophical musings about food before you get to the stuff you actually want to eat. Not here. I’m going to save you the trouble and get to the point right up front.” These first sentences of the book sum up what Ted Allen’s The Food You Want to Eat is all about—the tempting, delicious, satisfying fare you really want on your dinner table tonight, without the fuss and the formalities. Chapters include: I Know What You Want to Eat: the essentials of steak, chicken both fried and roasted, warm caramel brownie sundaes, and a luscious mac and cheese that will have you thinking outside the box—way outside. Happy Hour: for the kind of parties real people actually throw; no engraved invitations or seating charts, just easy, delicious recipes like crostini, a simple tuna tartare that kicks, the crowd-pleasing spicy Cajun “pigs” in much nicer “blankets” than you’re used to, four incredible pizzas (one for each season), and of course ten perfect cocktails. The Cookout: fulfilling everyone’s desire for great barbecued ribs, plus the more adventurous (but even easier) rosemary grilled leg of lamb, and Ted’s secret to the ultimate hamburger. Poultry: whether baked, braised, or sautéed, chicken is often what’s for weeknight dinner, and here’s everything from soy-and-honey-glazed roast chicken to “around the world on a chicken breast” with superb ways to liven up those boneless, skinless, tasteless cutlets. Plus a simple (really!) duck, and a turkey that doesn’t demand the traditional Thanksgiving heroics. Ted also delves into chapters on an array of fantastic salads that are a far cry from rabbit food; pastas featuring Italian classics like a great ziti with sausage and your basic pasta with red sauce, as well as easy Asian adventures such as cold soba noodles with sesame-peanut sauce; seafood for everyone who’s afraid to cook fish; meats that range from an amazing marinated grilled pork tenderloin and killer chili to a classic pot roast and osso buco; vegetable recipes that will make you love broccoli in a whole new way; and desserts for after dinner—and breakfasts for after after dinner. This is the debut cookbook from one of the most engaging, most entertaining people ever to wield a spatula, filled with the incredibly simple, delicious real-life recipes for The Food You Want to Eat. In a word, mmmm. Ted Allen is the food-and-wine specialist on the Emmy Award–winning hit show Queer Eye for the Straight Guy, and one of the authors of the New York Times bestselling book of the same name. Ted also is a journalist and a contributing editor to Esquire, where he was a finalist for a National Magazine Award in 2001. Originally from Ohio, he cut hi
Sale price: $19.25
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Chef, Interrupted
For anyone who aspires to restaurant-chef-type food but not the long ingredient lists and interminable cooking directions, here’s the perfect book. Melissa Clark retains the spark of genius in the chefs’ original time-consuming recipes, but pares them down (interrupts the chefs) to their most essential, simple elements, allowing any cook to create four-star cuisine at home without a staff of sous-chefs, an unlimited budget, and an entire weekend to fritter away. Chef, Interrupted is like taking a cooking class from not one or two but more than fifty world-renowned chefs across a broad spectrum of expertise, including seafood with Eric Ripert and dessert with Claudia Fleming, American standouts like Tom Colicchio and Wylie Dufresne, and the international flavors of Norman Van Aken, Bobby Flay, and Marcus Samuelsson. For the past decade, Melissa Clark has made a name for herself by doing one thing very adeptly: making chefs’ recipes accessible to home cooks, whether through coauthoring books with the likes of David Bouley and Daniel Boulud or writing “The Chef” columns and other articles in the New York Times. Melissa is a genius at discovering what’s really great about a chef’s recipe, then simplifying it—keeping the part where the recipe is inventive and delicious, and then interrupting the chef when it gets out of hand. The result—this book—is a remarkable combination of creative cuisine and real-life practicalities, and Chef, Interrupted offers a fantastic panoply of mouthwatering dishes. From salads like Suzanne Goin’s Arugula-Mint Salad with Apricots and Cumin to fish like Christian Delouvrier’s Roasted Cod with Brandade Potatoes, from Jonathan Waxman’s Pollo al Forno with Panzanella to Tom Douglas’s Citrus-Braised Pork Shank with Bread-Crumb Gremolata, from Bill Telepan’s Heirloom Pea Pancakes with Smoked Salmon and Crème Fraîche to Claudia Fleming’s Goat Cheese Cake with Thyme-Macerated Raspberry Compote—this is restaurant food that you can really and truly make at home. Melissa Clark is the author or coauthor of sixteen cookbooks, including The Last Course with Claudia Fleming, East of Paris with David Bouley, and The Modern Vegetarian Kitchen with Peter Berley, which won awards from both the James Beard Foundation and the International Association of Culinary Professionals. She has written about food in dozens of magazines and newspapers. She lives in Brooklyn.
Sale price: $22.75
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Mariel Hemingway's Healthy Living from the Inside Out
Question: Which of the following have you done this week? A. Switched on the TV within minutes of waking up. B. Eaten lunch while driving. C. Taken your cell phone into the bathroom. D. Used a cup of coffee as a pick-me-up. E. Looked in the mirror and had a negative thought about your body. Question: Which of the following haven't you done this week? A. Laid the table for breakfast. B. Noticed what time the sun set. C. Driven with the radio and the cell phone switched off. D. Exercised. E. Looked in the mirror and had a kind thought about your body. The answers to these questions most likely reveal the biggest challenge most of us face in today's hectic world. How do we do it all? We all want to eat right, work out regularly, and be able to relax and find peace at the end of the day. But it just seems that life gets in the way. Well now it doesn't have to. Mariel Hemingway's Healthy Living from the Inside Out is a revolutionary individualized program that teaches us how looking and feeling great are just a few simple choices away. No more bossy diets or impossible exercise routines. Instead, Mariel divides healthy living into four foundational areas where we can isolate the issues we all face and start making the best decisions for our life. Food: What we eat and drink affects every part of our lives, from energy level to body shape. By making us conscious about our everyday choices, we learn to use food in a positive way to boost the body and mind and correct imbalances of weight, mood, and energy. Mariel provides some of her favorite recipes to help us integrate a flavorful yet super nutritious diet into our regular lives. Exercise: Exercise is not just to stay in shape but to stay connected to ourselves. By putting the emphasis on quality not quantity, we learn to nurture ourselves, stay grounded, and transform our mental, emotional, and physical states a little bit each day. We'll end up looking and feeling better than ever. Silence: In our super noisy world, bringing quiet reflection into our lives slows down the rush, helps us learn the empowering skill of observation, and ultimately can guide us into healthier habits and behaviors. Home: Too often the home in which we live echoes the clutter and chaos of the outside world. Learn how to make home a place where we can rest, recharge, and refocus—a haven for the balanced life we (and our families) seek. Encouraging us to listen to ourselves and do things differently, Mariel presents a unique 30-day program for discovering real beauty, renewed energy, and a radiant life. We can all look amazing and feel fantastic from head to toe. The results are immediate and will last a lifetime.
Sale price: $17.78
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