Sunday, December 6, 2009

Brandy Brandy Drinks or Mediterranean Soups

Brandy & Brandy Drinks (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

  • Authoritative: Written by experts in their field so you have the most reliable information available.
  • Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
  • Concise: You’ll learn just what you need to know—no more, no less.
  • Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
  • Portable: Your know-how goes with you wherever your projects lead.
Break out the snifters.

Nothing puts a night to bed like a fine glass of brandy—or gets a party rolling like a classic brandy cocktail. So prepare to add a touch of sophistication to your evenings with:

  • A brief history of brandy and the basics of how brandy is made
  • A rundown of different types of brandy, so you’ll know what you’re buying
  • Brandy cocktail recipes from the Four Seasons restaurant

New interesting book: Market Augmenting Government or Learning Team Skills

Mediterranean Soups

Author: Carol Robertson

Mediterranean Soups presents glimpses of the Mediterranean at its most charming—people attending to the simple tasks of everyday life, architecture that evokes memories of the converging histories of East and West, and a wonderful array of traditions, cultures and cuisines. All contribute their stories and recipes to this unique travel cookbook. Don't hesitate to dive right in and transport yourself to the Spanish countryside, the lavender fields of southern France, the spice markets of North Africa, or the enchanting islands that dot the coast of Italy, Greece, and Turkey. Enjoy!

Saturday, December 5, 2009

Simply Delicious Irish Christmas or Flavors of Provence

Simply Delicious Irish Christmas

Author: Darina Allen

Christmas too often is a complex combination of activity and frustration, yet it should be a reflective time for families, feasting, and fun. Here, the author provides recipes for delicious Irish dishes and helpful hints on reducing holiday stress.

The recipes are kept simple to minimize preparation time. Many dishes, such as St. Stephen's Day Pie, even may be cooked ahead of time and frozen, or at least be kept a week or longer without the need for freezing, like White Christmas Cake. Just by doing this, anyone may instantly reduce the anxiety that accompanies last-minute cooking and enjoy an authentic Irish Christmas dinner as well.

Colleen Clancy Zanotti

As the title suggests, readers will discover many traditional Yuletide recipes that are easy to prepare, delicious and truly Irish. . . . This is a tempting collection of traditional Irish recipes guaranteed to simplify and enrich holiday celebrations. -- ForeWord Magazine

Book review: Playboy or Access 2002 Bible with CDROM

Flavors of Provence

Author: Isabelle de Borchgrav

Oscar Wilde said that when good Americans die they go to Paris, but today they would more likely go to Provence. The Flavors of Provence envelops you in the charm of this magical land, combining gorgeous paintings that capture the sights with recipes from the most respected Provençal chefs that evoke the tastes and smells of the region. Provence continues to captivate the imaginations of millions in the wake of Peter Mayle's bestsellers. And its Mediterranean cuisine, the health benefits of which have received so much attention in recent press, has only added to the phenomenon.
Here you'll discover a field of lavender, a café table under plane trees, an orchard of olive trees, a rocky promontory by the sea-all rendered by Isabelle de Borchgrave in the vibrant colors that made Van Gogh's works so beloved. The dishes, which capitalize on simple combinations that are easy to achieve at home, include regional specialties like Red Mullet with Basil, Duck with Olives, and Warm Apricot Soufflé, as well as innovative takes on classics such as Jerusalem Artichoke Soup with Curry, Truffled Raviolis with Leeks, and Goat Cheese and Blackberry Terrine. Interspersed throughout are brief essays on the essential elements of Provençal culture. Exceptionally packaged, The Flavors of Provence conveys both the visual beauty and the culinary poetry of this land as no other book has.

Friday, December 4, 2009

Kitchen in Corfu or Moveable Feasts

Kitchen in Corfu

Author: James Chatto

Since Odysseus died on mezethes and spit-roasted meat on Corfu in the Homeric epic, the island has been conquered by Rome and Byzantium; taken by Norman adventurers, Genoese pirates and the Angevin kings of Naples; and held for four hundred years by the Venetians. Through the vicissitudes of war and peace the classical Greek cooking has become distinctly Corfiot.

Read also Jeffrey Gitomers Little Red Book of Sales Answers or Dont Sweat the Small Stuff at Work

Moveable Feasts: The History, Science, and Lore of Food

Author: Gregory McName

Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. Still others are now grown in places that would have seemed impossible in the past—bananas in heated greenhouses in Iceland, corn on the fringes of the Gobi Desert, tomatoes on the International Space Station. But how did humans discover how to grow and incorporate these foods into their diet in the first place? How were they chosen over competing foods? In this charming and frequently surprising compendium, Moveable Feasts gathers revelations from history, anthropology, chemistry, biology, and many other fields and spins them into entertaining tales of discovery while adding more than ninety delicious recipes from various culinary traditions around the world.  Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen.


Have you ever wondered about the history of a particular food? Well, here is a delightful book that answers those questions. Each chapter contains a brief history of the food, basic nutritional information and trivia, all related in a conversational tone, followed by several recipes containing the featured ingredient and suggestions for further reading. Some of the 30 foods discussed are: apple, chocolate, coffee, garlic, honey, peanut, plum, soybean, tomato and watermelon. All recipes accompanying these diverse food histories have been adapted for the modern kitchen. Gregory McNamee is the author of 28 books and has also published articles in a wide variety of periodicals including Smithsonian and Sierra. He is also a contributing editor for Encyclopedia Britannica. This is a fascinating book. Reviewer: Shirley Reis

Pauline Baughman - Library Journal

All food is the product of history, but who ate the first tomatoes and garlic, and how did they become so important in our diet and ubiquitous at the grocery store? Writer, journalist, editor, and critic McNamee presents a cultural geography of how food, such as broccoli, corn, rice, and honey, has moved about the planet. Each chapter contains a brief history of the food, basic nutritional information, and trivia, spun together in a chatty, conversational tone, followed by several recipes containing the featured ingredient and suggestions for further reading. While the primary focus is supposedly history, this title is heavy on anecdote with its true focus on storytelling. Recipes seem like a bit of an afterthought and, on occasion, in some ways unrelated to the text. Nevertheless, this amusing volume will likely appeal to casual readers; serious scholars of food history, as well as those writing reports, will want to explore further reading. For larger collections.