Wednesday, December 31, 2008

Simple Slow Cooker Recipes or Bartenders Best Friend

Simple Slow Cooker Recipes

Author: Better Homes Gardens

Tasty slow cooker recipes have been simplified to make preparation easier.

So-simple recipes include sides, main dishes, soups and stews, desserts, appetizers, beverages, and snacks—making completing an entire slow cooker meal easier than ever.

From meatless main dishes to special main dishes that are great for potlucks, these recipes simplify preparation and make it easy to get dinner from simmer to serve.

A bonus chapter, packed with recipes for quick sides to accompany slow cooker favorites, helps make menu planning even simpler.

A second bonus chapter includes recipes perfect for potluck dishes.

Chapter on pantry basics helps keep essential staples on hand.



Books about: The Wrinkle Cure or Bust

Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks

Author: Mardee Haidin Regan

The ultimate bartending guide!

Proven recipes, step-by-step instructions, and much, much more

Congratulations! You’ve just discovered the ultimate bartender’s guide that’s up-to-date, practical, and easy-to-use. Inside you’ll find recipes for hundreds of delicious cocktails and mixed drinks, plus step-by-step directions for making virtually every contemporary and classic drink ordered at bars and restaurants today–from an A.B.C. to a Zorbatini.

You’ll also find total coverage of bartending basics, including equipment, ingredients, techniques, glassware, and garnishes.

  • More than 850 recipes–listed alphabetically
  • Clear, step-by-step instructions and problem-solving tips
  • Fast-find icons–for classics, shooters, party punches, and more
  • Waterproof, wipe-dry cover with place-keeping ribbon
  • Mini-course on professional bartending



Table of Contents:
Introduction: About This Book1
Bartending Basics2
Equipment2
Ingredients6
Glassware34
Basic Garnishes37
Bartending Techniques38
Drink-Making Techniques40
The Home Bar46
Stocking a Home Bar47
The Cocktail Party Bar49
Drinks A To Z51
The Professional Bartender: How to Be the Best334
A Bartender's Glossary342
Bibliography349
Index353

Brewed in Detroit or Come for Dinner

Brewed in Detroit: Breweries and Beers since 1830 (Great Lakes Book Series)

Author: Peter H Blum

Brewed in Detroit describes the history of the brewing industry in the Detroit metropolitan area (including Ann Arbor, Mt. Clemens, Pontiac, Windsor, Wyandotte, and Ypsilanti) from its beginning in the 1830s to the present revival by microbrewers and brewpubs.. "A historian and trained veteran of the brewing industry, Peter H. Blum divides Detroit brewing history into seven distinct phases: the early Anglo-Saxon ale brewers, the German brewers who arrived after 1848, the rise of brewing dynasties in the 1880s, Prohibition, the return of beer in the era after repeal in 1933, the war years, and the postwar competition. Blum also includes detailed information on the way beer is produced - the craft of brewing and the tradition of master brewers.. "The book concludes with a compilation of every brewery in Detroit of which there is a record, brand names of all beers and ales marketed in Detroit, production figures of all Detroit breweries since 1933, a glossary of technical terms, and an index.



Book about: Seafood Handbook or Feast of Santa Fe

Come for Dinner: Memorable Meals to Share with Friends

Author: Leslie Revsin

Make every meal a feast and every moment with loved ones an occasion with Come for Dinner

"Before chefs became philosophers, trendsetters, and TV stars, there was Leslie Revsin, a cook whose instinct for flavor is matched only by her sense of nurture. She has never stopped cooking from the heart, and I have never stopped wishing I could cook just like she does every night of the week. Now that she’s written a book, I can."

–Molly O’Neill, host of the PBS series Great Food and author of the New York Cookbook

"The food revolution continues: simpler, less fussy, more delicious dining. With this great new book, Leslie Revsin is leading the charge!"

–David Rosengarten, Editor-in-Chief, The Rosengarten Report



Table of Contents:
Introductionx
Some Menus for Memorable Meals3
Great Home Cooking4
The Simplest Dinner Menus8
Just Good Food12
Soup Dinners16
Soups, Green Salads, and Other Starters19
Soups20
Green Salads39
Other Starters49
More Menus for Easy Entertaining71
A Little Grander72
Alfresco Dinners from the Grill77
Do-Ahead Dinners84
Make Your Own Dinner Party90
Just Desserts92
Main Courses95
Seafood96
Chicken110
Pork and Lamb127
Veal and Beef142
Slow-Cooked Dishes and Casseroles157
Dishes on the Side173
Vegetables174
Potatoes, Rice, Couscous, and Rolls199
Desserts225
Cakes226
Cookies239
Fruit Desserts248
Puddings and a Mousse269
Ice Cream Sundaes and Chocolate Truffles278
Appendices285
Some Ideas for Easy Hors d'Oeuvres286
Ingredients and Techniques for Foolproof Baking292
Mail Order Sources296
Bibliography299
Index300

Tuesday, December 30, 2008

Anything but Chardonnay or Jewish Cooking For All Seasons

Anything But Chardonnay: A Guide to the Other Grapes

Author: Laura Holmes Haddad

Do you love wine but not know much about it? Do wine lists (and wine snobs) make you nervous? Is your default order at a bar or restaurant, "Gee, I guess I'll have a glass of Chardonnay"? Well then, it's time you learn your ABC--"Anything but Chardonnay!"--and join the other budding oenophiles who are discovering that there's a whole wide wonderful world of wine beyond that mundane old standby.

Wine and food journalist Laura Holmes Haddad guides your exploration of scores of other well-known and not-so-well-known varieties of wine grapes: albariсo and falanghina, riesling and tempranillo, carbernet franc and malbec (and many, many more). Haddad recognizes that gaining knowledge about wine can be an intimidating prospect, and so she's written her timely new guide in a style that's smart, lively, and very accessible to the non-expert reader.

Anything But Chardonnay is organized by the basic types of wine: red, white, bubbly, and dessert. In addition to her clear descriptions of each grape and the typical characteristics of the wines made from it, Haddad provides valuable information on wine regions, producers, prices, and pairing wines with food--all enlivened with splashes of fascinating wine trivia and lovely illustrations.



Interesting book: Food Wine Annual Cookbook 2007 or Lebanese Cooking

Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day

Author: Laura Frankel

"The recipes in this book are mouthwateringlydelicious—I know because I've prepared most of them.This exciting book thoroughly demonstrates thatkosher food can be as refined as the most exquisitegourmet cuisine. This is a real winner."
—Charlie Trotter


Laura Frankel, full-time chef and full-time mother, celebrates and enlivens Jewish cooking for the holidays and meals throughout the year with this book of seasonal specialties from Shallots restaurant, adapted for home cooks. In autumn, wow the family at Rosh Hashanah with Quince-Stuffed Veal Breast with Roasted Fennel and Apples and a knockout Chocolate Opera Torte with Chocolate Ganache, and in spring, serve an unforgettable Passover meal of Leek-Spinach Soup and Standing Rib Roast with Porcini Mushroom Crust and Mushroom-Onion Ragout. Jewish Cooking for All Seasons features 150 tempting recipes for soups, salads, starters, main dishes, and desserts—grouped by season so you can use fresh produce to its best advantage and serve unique dishes for the holidays.

Frankel's passion for the best, freshest ingredients is inspiring. Even when she writes about heirloom tomatoes at the peak of flavor or rhapsodizes about the fragrance packed into a tiny vanilla bean, she helps you genuinely appreciate the difference top-quality ingredients make in everything you prepare.

Publishers Weekly

You can say one thing for this collection of modern kosher recipes-it ain't chopped liver. That fatty, flavorful favorite is replaced with fancy-schmancy fare like Artichoke Confit and Fava Bean Salad. Frankel, owner of Shallots restaurant in Chicago, deserves credit for widening the horizons of kosher cooking, as she incorporates novelties such as venison (Ginger-Marinated Venison Loin with Purple Sticky Rice and Spring Pea Salad) and bison (Bison, Lettuce and Tomato sandwiches). Dishes are grouped by season, but despite the promising subtitle, there are no holiday menus included. Chatty prose abounds in sidebars ("It may sound a little silly to say that I am passionate about salmon. Nevertheless... I am!"). There's nothing especially Jewish about Grilled Marinated Short Ribs with Spicy Fruit Barbecue Sauce or Herbed Roasted Chicken with Quinoa-Mushroom Pilaf except that they can be prepared to meet the laws of kashrut. Even without a strong hook, though, bubbe would approve, and the two million kosher households in the U.S., as the publisher figures, will likely be grateful for these new recipes. (Aug.) Copyright 2006 Reed Business Information.

Library Journal

Frankel is chef/owner of Shallots, an upscale kosher restaurant in Chicago. In her first cookbook, she presents sophisticated recipes organized by season, from Artichoke Confit and Fava Bean Salad to Sumac-Dusted Beef Skewers to Cocoa Nib Biscotti. The headnotes offer serving suggestions and helpful tips, and there are detailed boxes on the author's favorite ingredients. With imaginative recipes inspired by a variety of cuisines, this kosher cookbook is recommended for all subject collections. Copyright 2006 Reed Business Information.



Table of Contents:
Introduction.

Kitchen equipment.

Holiday and Seasonal Meal Ideas.

Basic recipes.

SPRING.

Soups, starters, and salads.

Main dishes.

Desserts.

SUMMER.

Soups, starters, and salads.

Main dishes.

Desserts.

FALL.

Soups, starters, and salads.

Main dishes.

Desserts.

WINTER.

Soups and starters.

Main dishes.

Desserts.

Recipes by Category.

Sources.

Index.

Tofu Quick and Easy or Shots

Tofu Quick and Easy

Author: Louise Hagler

The question most people ask about tofu is "What do I do with it?" This newly revised and updated edition provides over 150 recipes for preparing tofu in everything from party dips to barbecue and luscious desserts. These recipes reflect more current nutritional standards for less fat and salt , and include the expanding variety of tofu available on the market today such as silken, flavored, and freeze-dried. Tofu is one of the most versatile and economical complete protein foods on the planet. The FDA has determined that eating 25 grams of soy protein daily may help reduce the risk of heart disease. These recipes will show you how to add this nutritious food to your favorite dishes.



Table of Contents:
A Few Words About Tofu4
Breakfast or Brunch11
Dips & Spreads23
Salads & Salad Dressings31
Soups57
Main Dishes73
Desserts117
Index135

Interesting book: Bartenders Bible or All about Breakfasts and Brunch

Shots: 50 Recipes for Little Drinks with a Big Kick!

Author: Alan Gag


The perfect ice-breakers for any get-together.

Shots has recipes for 50 daring, decadent, delicious drinks guaranteed to get a party off to a flying start. From champagne to vodka and from peach schnapps to Baileys, all the favorites are here. Including timeless classics like the Kamikaze and B-52, Shots also features new, exciting drinks such as:


  • Fire Engine

  • Lemon Drop

  • Jellyfish

  • Bazooka

  • Back on Track

  • Apple Cake



Divided into drinks that are slammed, shaken, layered, garnished and knocked back just for fun, this handy little book is the perfect companion for at-home bartending and the perfect complement to any party.



Monday, December 29, 2008

Preparing Fish and Wild Game or Chocolatherapy

Preparing Fish and Wild Game: The Complete Photo Guide to Cleaning and Cookikng Your Wild Harvest

Author: Creative Publishing International

A complete guide for demonstrating how to fillet, skin, dress and clean all types of popular fish and wild game. Choose from over 200 pages of recipes, complete with nutritional information for each one. This book is loaded with great photos and illustrations that inspire you and guide you to the perfect meal.



Interesting textbook: PHP MySQL Web Development All in One Desk Reference For Dummies or Microsoft Expression Web Step by Step

Chocolatherapy: Satisfying the Deepest Cravings of Your Inner Chick

Author: Karen Scalf Linamen

When life makes you crazy, reach for the chocolate: it's cheaper than therapy and you don't need an appointment. Beloved humor author Karen Scalf Linamen is back with her first new women's book in five years, and she's got a stash of sweet treats in her purse to share.

Why do women choose comfort food when they are really craving something else? What if they could stop settling for second best and give their souls what they are really seeking? Would they be content? Perhaps they would glean a deeper understanding of their emotions. Most importantly, they might be able to get into their skinny jeans and stay there. With her trademark wit and insight, Karen Linamen helps women everywhere discover what they are really hungering for--and laugh out loud in the process.



Table of Contents:
Appetizer     9
Hungry for a Change?     13
Visibility     21
Escape     33
Love     41
Perspective     52
Community     69
Context     80
Viscosity     93
Sleep     102
Clarity     111
Control     124
Transformation     137
The Chocolaphile Files     151

Authentic Recipes from Korea or Romantic Wedding Cakes

Authentic Recipes from Korea

Author: David Clive Pric

More than 60 treasures of Korean cooking are revealed through easy-to-follow recipes and beautiful photographs. Learn from leading Korean chefs how to create all-time favorites like beef bulgolgi, chicken and ginseng, and spicy kimchi, as well as other delicious and easy-to-prepare dishes such as gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with vegetables and red chili paste), and Korean Thanksgiving rice cakes. Adding to the reader's enjoyment are stunning location photography, detailed information on ingredients, and insights into Korean culture.



Look this: A Wellness Way of Life or You the Owners Manual

Romantic Wedding Cakes

Author: Kerry Vincent

A collection of breathtaking wedding and celebration cakes from an internationally acclaimed cake stylist. Sure to delight, Romantic Wedding Cakes includes engagement and groom cakes, making this the ideal wedding cake design source book for brides-to-be and cake decorators alike.



Kingsford and More or New American Bartenders Guide

Kingsford and More: Simple 1-2-3

Author: Staff of Publications International

This collection of more than 70 grilling recipes is packed with everything you need to grill up great food for any occasion.

Look inside for incredible (and incredibly easy!) ideas for grilling beef, chicken, fish, pork, and lamb, and for super yet simple grilled burgers, sandwiches, and salads.



Interesting book: Meaningful Work or Economics and the Philosophy of Science

New American Bartender's Guide

Author: John J Poister

With this indispensable guide, readers will learn how to mix classic as well as exotic drinks like the pros. Here are all the tricks of the trade-including how to taste, flavor, and garnish as well as when and how to shake, stir, and whirl a drink. The New American Bartender's Guide features:

Ђ Tips on measuring, serving, stocking a bar, and learning the language of mixology
Ђ Easy-to-find recipes that are organized alphabetically by type of liquor
Ђ Classic as well as new recipes for gin, rum, and vodka drinks; punches, aperitifs, non-alcoholic drinks, and much more



Sunday, December 28, 2008

Peaceful Palate or Eggs

Peaceful Palate: Fine Vegetarian Cuisine

Author: Jennifer Raymond

Over 130 pages of tasty recipes designed for optimum health, plus sections on protein myths and facts, calcium cutting the fat, equipping your kitchen, and more.

First published in 1992, this revised edition incorporates the latest nutritional findings of the last few years to give you the very best recipes from Jennifer Raymond's kitchen. A great book for novice or veteran cook.



See also: Understanding Business or Managing Professional Services

Eggs: How to Boil, Poach, Fry, Scramble and Create over 200 Dishes with a Classic Ingredient

Author: Alex Barker

Includes the perfect recipe for every occasion, from breakfast and brunches, to lunches, suppers, and special occasions.



Wine Miscellany or Eat to Beat Prostate Cancer Cookbook

Wine Miscellany: A Jaunt through the Whimsical World of Wine

Author: Graham Harding

Whether seeking a Château Pétrus, a Château d’Yquem, or just a decent bottle of the local vin de pays, anyone intrigued or enchanted by wine and its varied delights will find A Wine Miscellany the perfect accompaniment. Refreshingly light on the palate, it’s neither pompous nor patronizing but something else altogether–a fascinating and joyful jaunt through the world of vineyards, vinification, and glorious vintages.

Arranged and compiled as a true miscellany should be, with a deft sprinkling of facts and comments, observations and insights, A Wine Miscellany is that rarest of books–a perfect gift for the wine connoisseur and, for the newcomer to wine, an entertaining and informative introduction to the charm and marvel of all things vino.

Almost every aspect of the history, culture, business, and lore of wine makes a showing within these pages, as do some great stories never before encountered in the usual wine books. So, whether your passion is Claret, Burgundy, or Champagne, Old World or New, and whether you’re intrigued by the famous Mouton-Rothschild labels designed by leading artists or curious about the wines favored by (among others) Lord Byron, Shakespeare’s Falstaff, or the influential wine writer Robert Parker, A Wine Miscellany is this season’s finest vintage, and a pleasure to be savored for years to come.



Look this: The Economic Approach to Law or Electricity 1

Eat to Beat Prostate Cancer Cookbook: Everyday Food for Men Battling Prostate Cancer, and for Their Families and Friends

Author: David Ricketts

Prostate cancer is now the most common nonskin cancer among men in the United States. In 2005 alone, 250,000 new cases were diagnosed, and that number is certain to rise with each passing year. No one is more aware of this than David Ricketts, experienced cookbook author and recent prostate cancer survivor.

Shortly after surgery and radiation treatments, Ricketts began to research food and lifestyle changes that might inhibit the likelihood of prostate cancer as well as its progression. The result is this uniquely specific cookbook, which takes full advantage of foods thought to fight prostate cancer while eliminating those believed to contribute to the disease. Eat to Beat Prostate Cancer Cookbook features more than 200 delicious recipes for everything from snacks, sandwiches, and drinks to main-course dishes-all foods that will appeal to the entire family. This tremendously useful book also benefits from the author's firsthand experience, as he offers insight into what to expect regarding diagnosis and treatment of prostate cancer, as well as practical advice for making the transition to healthier cooking, smarter eating, and a longer life.



Saturday, December 27, 2008

Eating in America or Anne Lindsays New Light Cooking

Eating in America: A History

Author: Waverly Root

The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. Waverly Root and Richard de Rochemont, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present. In writing this chronicle on American food, Root and de Rochemont have in fact created a fresh and commanding history of the United States itself. Eating in America is an erudite, sumptuous, witty, marvelously readable study; truly a book to feast on time and again.



Go to: The Real Mcts Mcitp Exam 70 649 Prep Kit or WordPress Complete

Anne Lindsay's New Light Cooking

Author: Anne Lindsay

A WHOLE NEW LIGHT, A WHOLE NEW WORLD OF FLAVOR

New from Canada's favorite cookbook author, a stunning and sumptuous collection of more than 200 delicious and unique light recipes-packed with nutrients and low fat, but big on taste and easy to prepare.

With over 1.5 million copies of her cookbook sold in Canada, Anne Lindsay has literally changed the way we eat.  Now, in co-operation with the Canadian Medical Association and Denise Beatty, RD, she has produced her most comprehensive work to date.

-more than 200 new, fully tested recipes, each complete with nutrient analysis.  Canadian Diabetes Association's Food Choice Values and Canada's food Guide serving analysis
-tips throughout on healthy eating, cooking techniques, make ahead instructions and ingredient substitutions
-creative ideas for everyday and entertaining menus
-information on healthy eating and health issues of concern to everyone -- fats, cholesterol, weight loss, feeding children, vitamin supplements, diabetes, and many other topics



Food and Memories of Abruzzo or Macrobiotic Community Cookbook

Food and Memories of Abruzzo: Italy's Pastoral Land

Author: Anna Teresa Callen

"A culinary gem for everyone who wants to bring the true flavor of Italy into their home."

–Paula Wolfert

The distinctive cuisine of Abruzzo, passed down through generations, is unveiled in this landmark cookbook. Nestled between the Adriatic Sea and the Apennine Mountains, Abruzzo is one of Italy’s most striking regions, where the tastes of the earth and sea create a cuisine of vibrant flavors.

Author and teacher Anna Teresa Callen grew up in Abruzzo and understands its regional specialties. Here is simple cooking at its best, with flavors kept fresh and clean. The robust tastes will linger, continuing to lure you into the kitchen to bring the joy and abundance of Italy’s pastoral land to your own table.

The book features more than 350 recipes such as Cardoon Soup from Anna Teresa’s grandmother, the savory pie Fiadone Villese traditionally served at Easter, and the dessert La Cicerchiata from Italy’s Jewish heritage. Callen’s experience as a cooking teacher means the recipes are expertly written to ensure the best results every time.

Framing the tempting recipes are the author’s recollections of her bucolic girlhood–fishing with her father in the Adriatic, hunting for mushrooms in the forests, and rolling out pasta by hand with her mother–immersing you in the patterns of daily life in Abruzzo.



Table of Contents:
Acknowledgments.

Introduction.

Useful Culinary Tips.

PART I: La Casa di Guardiagrele * The House in Guardiagrele.

1. Antipasti * Appetizers.

2. Panini, Pizze Rustiche e Tortini * Sandwiches, Savory Pies, and Flans.

3. Uova * Eggs.

PART II: La Casa di Ortona * The House in Ortona.

4. Brodi, Zuppe e Minestre * Broths and Soups.

5. Salse, Sughi e Ragù * Sauces.

6. Pasta.

7. Riso * Rice.

8. Polenta * Polenta.

PART III: La Casa di Pescara * The House in Pescara.

9. Pesce * Fish.

10. Pollame e Coniglio * Poultry and Rabbit.

11. Carne * Meat.

12. Cacciagione * Game.

13. Verdure * Vegetables.

14. Insalate * Salads.

PART IV: La Casa di Lanciano * The House in Lanciano.

15. Dolci * Desserts.

Index.

Books about: Miladys Standard Cosmetology Exam Review or The Breathing Book

Macrobiotic Community Cookbook

Author: Andrea Bliss Lerman

From wholesome breakfasts and hearty breads to flavorful entrees and delicious desserts, the Macrobiotic Community Cookbook includes dozens of recipes for a more nutritious and balanced way of eating. Andrea Bliss-Lerman, an expert chef and macrobiotic cooking teacher, has assembled a collection of original and tasty recipes by leading macrobiotic practitioners. Featuring contributions from natural-foods restaurants and macrobiotic centers across the country as well as many of Andrea Bliss-Lerman's own inventive recipes, this invaluable resource is a true reflection of the macrobiotic community.



Friday, December 26, 2008

Art of Nutritional Cooking or Betty Crocker Baking for Today

Art of Nutritional Cooking

Author: Michael Baskett

Completely updated in a new edition. this unique book combines the experience of a professional chef with the expertise of a registered dietitian, offering readers a valuable guidebook/resource tool for preparing healthy food. The science of nutrition and the art of cooking are fully integrated to illustrate the infinite possibilities of healthy cooking that achieves quality in all areas of taste and customer satisfaction. A refreshing emphasis is placed on the taste, and composition of nutritionally prepared foods.

Booknews

New edition of a guide to understanding how to create and preserve good taste while preparing healthy foods. Stressing moderation, variety and balance, topics include a brief history of foods, nutrients and their effect on health, the new food pyramid, the nature of smell and taste, herbs and spices, vegetarianism, marketing a nutritional program, and 180-plus recipes with nutritional analysis. Annotation c. by Book News, Inc., Portland, Or.



New interesting textbook: The Parents Guide to Food Allergies or French Women Dont Get Fat

Betty Crocker Baking for Today: Always in Style, Always Gold Medal

Author: Betty Crocker Editors

Bake with the best!

Come celebrate the 125th anniversary of one of America's favorite kitchen ingredients—Gold Medal Flour, the award-winning flour that's been a kitchen staple for generations. In Baking for Today, Gold Medal Flour and Betty Crocker come together to create an irresistible collection of classic and contemporary recipes that are perfect for you and your family's busy schedule.

From easy cookies and pies to bread recipes that are the perfect way to de-stress after a hectic week, Baking for Today makes baking delicious and fun. It's the cookbook you'll turn to for years to come!



• 150 delectable recipes, from Apple Crisp, Gingerbread and other classics to fresh ideas
like Blue Cornmeal Muffins, Pear-Nut Scones and Garlic and Asiago Loaves

• Wide assortment of sweets and treats, including main courses, cookies, cakes and pies, breads and biscuits, regional favorites and more

• Kid-friendly dishes everyone will love, like Cheesy Pretzels, Pepperoni Spinners and Chocolate Teddy Bear Pops

• Award-winning desserts like White Chocolate Mousse–Raspberry Pie and Cinnamon Shortcakes with Warm Blueberry Sauce

• Tips and advice on equipment, ingredients, serving and storage, plus information on baking traditions and Gold Medal Flour's rich history and heritage




Table of Contents:
At the Heart of the Kitchen.

Chapter 1: Best-Ever Yeast Breads.

Chapter 2: Easy Breads, Biscuits and More.

Chapter 3: Crazy About Cookies.

Chapter 4: Family-Pleasing Main Dishes.

Chapter 5: The Melting Pot.

Chapter 6: Baking with the Kids.

Chapter 7: Home-Baked Cakes and Pies.

Chapter 8: Award-Winning Desserts.

The Power of Flour.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.

Index.

101 Things To Do With Gelatin or Between the Lakes

101 Things To Do With Gelatin

Author: Jennifer Adams

From decade-old classics to modern concoctions, gelatin is an all-American treat that has found its way into practically every home across the country. Easy to make and fun to eat, the treats in 101 Things to Do With Gelatin will add zest to any meal or occasion! Try the delicious Pomegranate Salad, Key Lime Cream Cheese Pie, Cherry Chocolate Cake, Strawberry Pizza, and Sweet-and-Sour Berry Slush! From Fruit Salads to Cakes, Pies, Spoon Desserts, Drinks, and more, 101 Things To Do With Gelatin is G-R-E-A-T great! Jennifer Adams is the author of 5 books: Lion House Weddings, Baby Showers, Wedding Showers, Packing Up a Picnic (co-authored with Rick Walton), and The Night Before Christmas in Idaho, and lives in Salt Lake City, Utah. Melissa Barlow is the author of Easy Cut-Up Cakes for Kids and the co-author of 101 Things To Do With a Salad. She and her husband, Todd, currently live in Bountiful, Utah.



New interesting book: Juan Carlos Cruz Calorie Countdown Cookbook or The All American Dessert Book

Between the Lakes: A Junior League of Saginaw Valley Cookbook

Author: Jr League of Saginaw

Take a visual and culinary trip Between the Lakes! Michigan is unrivaled in its natural beauty and abundant resources, and this book celebrates the wonders of the Great Lake State. Featuring stunning illustrations by local artists, and recipes ranging from simple family fare to challenging gourmet events, this book, like the state it represents, has something for everyone. A 2005 Northeast Regional Winner of the Tabasco Community Cookbook Award.



Snacktivities or Forbidden Foods Diabetic Cooking

Snacktivities!: 50 Edible Activities for Parents and Young Children

Author: MaryAnn F Kohl

This crafty cookbook encourages children to go beyond playing with their food. Like the creations of great chefs, the finished products are tasty works of art. Fifty easy activities turn the food that's already in your refrigerator into works of art.



Book about:

Forbidden Foods Diabetic Cooking

Author: Margaret Powers

This groundbreaking new cookbook dispels the myths about diabetes and "forbidden foods" by showing people how they can incorporate into their meal plan many food items they assume they must avoid. The American Diabetes Association Forbidden Foods Cookbook includes more than 150 recipes which feature fried chicken, cheesecake, fettucine alfredo, devil's food cake, and many others.



Table of Contents:

Acknowledgments


A Note about Food Labels


Introduction


Better Beverages


Starters and Snacks


Sauces, Gravies, & Dressings


Faux Fried Foods


Mom's Favorites


Pizza and Pasta


Quick Breads and Muffins


Cookies and Bars


Classic Cakes


Pies, Crumbles, and Cobblers


Puddings and Creamy Desserts


Chocolate Magic


Index

Thursday, December 25, 2008

Complete Book of Spirits or Serving up the Harvest

Complete Book of Spirits: A Guide to their History, Production, and Enjoyment

Author: Anthony Dias Blu

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails. Here, in one concise and easy-to-use volume, is all the information a consumer needs to shop, mix, and sip like a spirits expert.

From bathtub gin to mojito madness, Blue brings the dynamic history of the spirits industry alive, demonstrating that spirit making is not only one of mankind's oldest pursuits but also perhaps its most colorful. In ten captivating chapters, readers are treated to everything they ever wanted to know about their favorite liquors, including vodka, aquavit, tequila, and whiskey. Blue also provides step-by-step instructions on how to host spirit tastings to educate your palate and to help you and your friends discover your favorite brands and blends. For every chapter and every spirit, there is also a handy tasting-notes section, with Blue's expert comments and his favorites, along with price points.

If you've ever wondered about the difference between potato and wheat vodkas, or between mescal and tequila or American and Irish whiskeys, or what makes single malt Scotch so desirable, look no further. With Anthony Dias Blue, America's leading wine and spirits expert, and The Complete Book of Spirits as your guides, you will take your enjoyment to a new level.



Interesting textbook:

Serving up the Harvest: 175 Recipes Celebrating the Goodness of Fresh Vegetables

Author: Andrea Chesman

When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.

Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.



Inn at Little Washington Cookbook or World of Dumplings

Inn at Little Washington Cookbook: A Consuming Passion

Author: Patrick OConnell

This cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn.  Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."
This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success.
Tim Turner's luscious photographs capture the playful but elegant spirit of the food and introduce the reader to some of the charming local characters who provide products for the Inn's kitchen as well astaking the reader on a delightful and romantic culinary journey throughout the Virginia countryside surrounding the small town affectionately known as "Little" Washington and reveals an America we thought was lost forever.

What People Are Saying

David Brinkley
If there is a finer restaurant in the United States, I have not found it.


Willard Scott
What a treasure this book is! Not only fastastic recipes, but a beautiful picture of our beloved Virginia countryside.


Craig Claiborne
Patrick O'Connell is one of the greatest American chefs. This beautiful book is an excellent reflection of the food he prepares and serves at The Inn at Little Washington.


Alice Waters
This book will transport you to the utterly extraordinary Inn at Little Washington, where the food depends upon local farmers and ranchers, whose glorious produce shines through these enchanging recipes.


Larry King
One of the best and most romantic restaurants in the world is finally in print.


Mike Nichols
There are few places in the world where I would rather eat than The Inn at Little Washington.


Daniel Boulud
Patrick O'Connell's style of cooking truly captures the harmony between the rich bounty of rural Virginia and the stylish elegance of The Inn at Little Washington. With this beautiful book, O'Connell raises his artistry to new heights.




Book review: Introductory Stochastic Analysis for Finance and Insurance or Introduction to the Counseling Profession

World of Dumplings: Filled Dumplings, Pockets & Little Pies from around the Globe

Author: Brian Yarvin

The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.

Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond.

Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find dumplings ready-to-eat. Paperback with French flaps, full-color throughout, appendices, index.



Wednesday, December 24, 2008

Whole Foods Diabetic Cookbook or Effective Health Care Supervisor

Whole Foods Diabetic Cookbook

Author: Patricia Bertren

Did you realize that controlling diabetes isn't just a matter of reducing the amount of sugar you eat? Keeping your weight in check and reducing the amount of fat in your diet can also make it easier to stay healthy.



Table of Contents:
Diabetes--An Overview
What is Diabetes?7
Types of Diabetes8
Who is most at risk for type 2 diabetes?10
Complications of Diabetes11
Controlling Diabetes with Diet and Exercise
Health Benefits of a Vegetarian Diet15
Maintaining a Healthy Weight19
Dealing with Stress24
Meeting Nutrient Needs
Counting Calories, Carbs, Protein, and Fat25
Fiber34
Minerals and Vitamins in a Vegetarian Diet35
Exchange Lists for Meal Planning42
Vegetarian Foods That May be New to You44
Cooking and Shopping Tips56
Menu Planning59
Whole Foods Recipes for the Diabetic Diet
Breakfast61
Breads73
Salads and Dressings83
Sandwiches and Soups99
Main Dishes113
Vegetables135
Desserts and Snacks145
Index153

Read also Essentials of Economics or Business Ethics

Effective Health Care Supervisor

Author: Charles McConnell

The hands—on guide for front line health care supervisors, this long—time bestseller includes two new chapters on reengineering and downsizing and extensive revisions and updates throughout. This new edition covers all areas of supervision including time management, performance appraisal, motivation, and communication.

Mary L. Fisher

The fourth edition of this book places supervision in the context of today's changing healthcare environment. It is expanded beyond the previous edition in this respect, although the author admits that the basics of supervision are unchanged. The book stresses the need for supervisors to adapt to changes that will include expanding scopes of responsibility, a broader variety of duties, and redesigned work environments. New content includes the evolving roles of healthcare supervisors, reengineering, and staff reductions. The book's attempt to meet modern challenges for supervisors is well timed. The intended audience is first and second line supervisors. It is suggested as a textbook for supervisory development classes. The book is written in simple terms and is best positioned for those new to supervision. The author is a human resource officer in a New York hospital system, so is credible in his work experiences. He has numerous previous publications and his formal education is in engineering and business. There are few illustrations offered in this book. References, for the most part, are not offered in context, but there is a sparse annotated bibliography in the back of the book. Many of these books are dated "classics." Each chapter presents clear objectives and adds two exercises for practicing skills. The exercises can be helpful in a classroom setting. This text is comprehensive in the number of topics related to healthcare supervision that are covered. However, some topics are addressed superficially, such as budgeting for personnel costs. The contextual emphasis is timely and a sufficient reason to justify this new addition. Overall, this text needs to be evaluatedin relation to competing offerings. I would prefer more in-depth coverage of these important topics.

Doody Review Services

Reviewer: Mary L. Fisher, PhD, RN, CNAA (Indiana University School of Nursing)
Description: The fourth edition of this book places supervision in the context of today's changing healthcare environment. It is expanded beyond the previous edition in this respect, although the author admits that the basics of supervision are unchanged.
Purpose: The book stresses the need for supervisors to adapt to changes that will include expanding scopes of responsibility, a broader variety of duties, and redesigned work environments. New content includes the evolving roles of healthcare supervisors, reengineering, and staff reductions. The book's attempt to meet modern challenges for supervisors is well timed.
Audience: The intended audience is first and second line supervisors. It is suggested as a textbook for supervisory development classes. The book is written in simple terms and is best positioned for those new to supervision. The author is a human resource officer in a New York hospital system, so is credible in his work experiences. He has numerous previous publications and his formal education is in engineering and business.
Features: There are few illustrations offered in this book. References, for the most part, are not offered in context, but there is a sparse annotated bibliography in the back of the book. Many of these books are dated "classics." Each chapter presents clear objectives and adds two exercises for practicing skills. The exercises can be helpful in a classroom setting.
Assessment: This text is comprehensive in the number of topics related to healthcare supervision that are covered. However, some topics are addressed superficially, such as budgeting for personnel costs. The contextual emphasis is timely and a sufficient reason to justify this new addition. Overall, this text needs to be evaluated in relation to competing offerings. I would prefer more in-depth coverage of these important topics.

Rating

2 Stars from Doody




This Cant Be Tofu or 175 Best Jams Jellies Marmalades and Other Soft Spreads

This Can't Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would--And Love Every Bite

Author: Deborah Madison

One taste and you'll say, "This can't be tofu!" But it is....

Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?

Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.

Publishers Weekly

Despite its exuberant hide-and-seek title, this cookbook features many more recipes using tofu alongside the Asian flavors with which it mixes so well (Napa Cabbage Leaves with Gingered tofu and Peanut Mince, Miso Soup with Silken tofu) than it does recipes that attempt to disguise the white menace (Curried "Chicken" Salad, Smoked Tofu with Barbecue Sauce). Madison, who succeeded at covering much ground in the hefty Vegetarian Cooking for Everyone, proves equally adept at focusing on a single subject. Her introductory material clearly explains the difference between water-packed and silken tofu and their respective uses. She also dispels the myth that marinating tofu infuses it with flavor, noting that the marinade remains on the surface. Most recipes are vegetarian, although Madison also includes Poached Salmon and Potato Salad with Fresh Herb Sauce and other non-vegetarian dishes, incorporating tofu into "regular" meals that are sure to tempt the tofu-timid. A brief chapter on breakfast breakfasts offers Scrambled Eggs with Spicy Red "Sausage" in Tortillas and a tofu-egg combination called Migas. If all else fails, a chapter on desserts suggests a Peach-Almond Smoothie and an Iced Coffee Frappe, which should have tofu-phobes sipping completely unaware. This book sets a modest goal and fulfills it grandly. (Apr.) Copyright 2000 Cahners Business Information.|



Go to: Baby Food Bible or Emotionally Healthy Spirituality

175 Best Jams, Jellies, Marmalades and Other Soft Spreads

Author: Linda J Amendt


Preserve the very best in available fresh foods.

Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.

Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project.

Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as:


  • Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam

  • Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly

  • Citrus trio marmalade, red onion marmalade, bing cherry marmalade, Tequila lime marmalade

  • Blackberry preserves, apple raisin conserve, pineapple apricot conserve

  • Apple butter, plum apricot butter, lemon curd, sunrise curd.



From expert techniques to safety concerns and choosing the right equipment, the author shares what every home canner needs.



Tuesday, December 23, 2008

Vodka 1000 or Ayurvedic Cookbook

Vodka 1000

Author: Ray Foley

Calling all vodka lovers! Ray Foley, publisher of Bartender magazine, presents 1,000 cocktails, food recipes, fascinating facts and resources about the spirit that inspired such marvelous inventions as the martini.

Never before has this much information on vodka been collected in one place:

•50 facts about vodka
•750 vodka cocktails
•100 food recipes using vodka
•55 producers of vodka
•50 vodka websites and resources

From the No. 1 name in bartending, The Vodka 1000 is a must-have for bartenders and vodka enthusiasts.



Table of Contents:
Acknowledgments     ix
Introduction     xi
50 Vodka Facts     1
750 Vodka Recipes     5
50 Food Recipes Using Vodka     211
50 Vodka Production Facts     247
100 Vodka Websites     251
Glossary     255
Index by name     261
About the Author     291

Book about: ADD and ADHD Answer Book or The Rice Diet Solution

Ayurvedic Cookbook

Author: Amadea Morningstar

"The Ayurvedic Cookbook" gives a fresh new perspective on this ancient art of self-healing. Over 250 taste-tested recipes are specifically designed to balance each constitution, with an emphasis on simplicity, ease and sound nutrition.



New California Cook or Tibetan Cooking

New California Cook: Casually Elegant Recipes with Exhilarating Flavor

Author: Diane Rossen Worthington

This superb new edition of a classic cookbook proves that California cooking isn't about living in California it's about appreciating seasonal produce, bold flavors, and adventurous ingredient combinations. Now Diane Rossen Worthington revisits her signature recipes and shares some great new discoveries, including Arroz con Pollo, a Mexican dish updated with a hint of mint, an incredible macaroni and cheese with caramelized leeks and prosciutto, and the homey goodness of Almond Shortcake with Roasted Blueberry Compote. The result is a book packed with nearly 200 innovative and naturally healthy dishes. Featured sidebars highlight new trends in California cuisine such as artisan baking, cheese-making, and olive oil production. And with terrific two-color illustrations by Michael Schwab, The New California Cook will make cooking California style as breezy as the cuisine itself.



Table of Contents:
Introduction8
A Note on Wines13
Appetizers and First Courses14
Soups42
Salads72
Pasta, Pizza, Polenta, Risotto, and Eggs110
Seafood148
Poultry174
Meat204
Side Dishes242
Breads272
Desserts296
Basics340
Menus366
Index370

Read also Pokemon Pokedex or ProBlogger

Tibetan Cooking: Recipes for Daily Living, Celebration, and Ceremony

Author: Elizabeth Kelly

A wonderful Tibetan cookbook by an author who was a cook at a Tibetan monastery. Recipes are supplemented with a wealth of information on Tibetan customs and holiday celebrations.



Laying the Elegant Table or Edible Wild Mushrooms of North America

Laying the Elegant Table: China, Faience, Porcelain, Majolica, Glassware, Flatware, Tureens, Platters, Trays, Centerpieces, Tea Sets

Author: Ines Heugel

Anyone who enjoys entertaining is sure to be inspired by these objects of charm and history, which bring elegance and finesse to any table. Among the list of items profiled in the book are numerous types of plates (from country stoneware to fine bone china), stemware (from fine crystal aperitif glasses to hand cut ruby quartz goblets), flatware (knives, spoons and forks of every shape, material and purpose), as well as serving platters, soup tureens, serving trays, chafing dishes, egg cups, napkin holders and more. Inès Heugel delves into the history behind each item. She expounds on detailing and craftsmanship, popular designs and proper uses. All the major historic manufacturers, styles and brands are covered. Also included is a chapter on table ornaments—from centerpieces to candelabra—that round out any well-laid table. Christian Sarramon's atmospheric photographs show each piece in a contemporary setting, and delightful reproductions of vintage engravings and lithographs adorn the margins, giving the book the feel of an old-time almanac. Laying the Elegant Table is the perfect gift and an ideal addition to your own collection.



See also: Workshops or Qualitative Studies of Organizations

Edible Wild Mushrooms of North America: A Field-to-Kitchen Guide

Author: David W Fischer

Unusual shapes and colors make many mushrooms alluring to the eye, while the exotic flavors and textures of edible mushrooms are a gourmet delicacy for the palate. Yet many people never venture beyond the supermarket offerings, fearing that all other mushrooms are poisonous.

With amateur mushroom hunters especially in mind, David Fischer and Alan Bessette have prepared Edible Wild Mushrooms of North America. This field guide presents more than 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store, and prepare them for the table. More than 70 savory recipes, ranging from soups and salads to casseroles, canapes, quiches, and even a dessert, are included.

Throughout, the authors constantly emphasize the need for correct identification of species for safe eating. Each species is described in detailed, nontechnical language, accompanied by a list of key identifying characteristics that reliably rule out all but the target species. Superb color photographs also aid in identification. Poisonous "lookalikes" are described and illustrated, and the authors also assess the risks of allergic or idiosyncratic reactions to edible species and the possibilities of chemical or bacterial contamination.

Booknews

A colorful field guide presenting some 100 species of the most delicious mushrooms, along with detailed information on how to find, gather, store and prepare them. Contains 177 fine color plates. More than 70 recipes are included. Paper edition (unseen), $19.95. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Monday, December 22, 2008

Totally Pancakes Waffles or Seaboard to Sideboard A Collection of Recipes from the Junior League of Wilmington North Carolina

Totally Pancakes & Waffles

Author: Helene Siegel

Helene Siegel continues to delight and amaze us with her Totally cookbook collection. Totally Pancakes & Waffles covers 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. Delicious tastes abound in this die-cut masterpiece!



Read also The Strategic Application of Information Technology in Health Care Organizations or Beyond Sovereignty

Seaboard to Sideboard: A Collection of Recipes from the Junior League of Wilmington, North Carolina

Author: Junior League of Wilmington North Carolina Inc

A new trendsetting cookbook from the Junior League of Wilmington, North Carolina, features both breathtaking color photographs and mouthwatering recipes. Take a grand tour of Wilmington and the Lower Cape Fear, "meeting" legendary, colorful characters. Seaboard to Sideboard, the Official Cookbook of the North Carolina Azalea Festival, sold over 1,000 copies in its first week. It is destined to become a classic.



Gourmet Bistros and Restaurants of Paris or International Cuisine

Gourmet Bistros and Restaurants of Paris

Author: Pierre Rival

Paris claims to have invented the restaurant with the opening of Beauvilliers in 1784, and here are over 100 dining places that keep the city at the crossroads of culinary tradition and innovation. Rival indulges the reader with a discerning selection of splendid historic restaurants, notorious brasseries, down-to-earth bistros, and contemporary hot spots. Each is described in delectable detail. From the glittering decadence of Michelin 3-star chef Guy Martin's Le Grand Véfour, to Jacques Garcia's trendy Hôtel Costes, and from Philippe Starck's Bacarrat wonderland to the student haven at Polidor, the restaurants presented here are tried and true; they define the delights of dining à la française.An indispensable black book provides the reader with contact information for the featured restaurants as well as other exceptional eateries in the food capital of the world. Rival covers all the notable addresses in a volume that serves as both a practical reference as well as an exquisite visual feast for the armchair traveler.

Publishers Weekly

Despite an introduction touting Parisian gastronomy and its two defining styles (cuisine savante and cuisine bourgeoise), there's little evidence of such fare in these pages. Rather, the authors of this illustrated volume dote on decor, which is, admittedly, magnificent in most cases. Examples of art nouveau and art deco mingle with illustrations of contemporary design and a "post-historic" style that mixes old and new, as Rival and Sarramon, who coauthored the more scintillating Gourmet Shops of Paris, showcase more than 100 dining establishments in the City of Lights. The scenes are no doubt beautiful: a glimmering chandelier with several hundred glass drops illuminates a room at the restaurant at the Plaza Athenee; the quintessentially French bistro L'Ami Louis looks like a set straight out of Gigi; art deco fabulousness infuses La Coupole, with the work of Fernand Leger and others decorating the pillars in the dining room. Yet for all the photographs' attractiveness, they feel oddly hollow: patrons are scant, bustling waiters nonexistent. Ample text accompanies the images, giving a crash course in Parisian history seen through its restaurants. Design aficionados will eat this up; foodies, meanwhile, will require more sustenance. 180 color photos. (May) Copyright 2006 Reed Business Information.



Interesting book: The Europeans or Strategic Security Management

International Cuisine

Author: The International Culinary Schools SM at The Art Institutes

The Best Tool for Learning About the Diversity of Cuisine from Around the World


Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors——whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.

International Cuisine features:


  • A total of 415 authentic recipes, representing all countries and regions discussed


  • Recipes formulated for current practices and available ingredients, including


  • step-by-step instructions


  • Beautiful color photographs illustrating finished dishes


  • An emphasis on sustainability and how locally grown foods enhance cuisines


  • Coverage of history, geography, and people alongside recipes and cooking techniques


  • Detailed ingredients lists and culinary glossaries for each country or region discussed



Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

The Art Institutes (artinstitutes.edu), with more than fortyeducational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

Since 1991, The International Culinary SchoolsSM at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.



Sunday, December 21, 2008

Party Dips or The Wee Little Irish Drinking Companion

Party Dips!: 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips

Author: Sally Sampson

Sally Sampson is an expert at easy, speedy, inexpensive-yet stylish party food and here are 50 of her best dip recipes. She covers all the basics of stocking the refrigerator and pantry and offers presentation ideas.

Library Journal

In her latest book, Sampson (Party Nuts!; The $50 Dinner Party) provides easy recipes for dips and spreads from Caesar Ai li to Basil Tapenade. Rathbun's companion title offers recipes for beverages to serve with those dips, organized into categories such as "Party Animals" (classics like Bloody Marys and Daiquiris), "Drinks That Impress" (a French 75), and "Quenching the Multitudes" (Champagne Punch and Eggnog). Both books are illustrated with color photographs (not seen). Rick Rodgers's Dip It! includes twice as many recipes as Party Dips, but these slim hardcovers are certainly a bargain at the price. For larger collections. Copyright 2004 Reed Business Information.



New interesting book: Rodales Illustrated Encyclopedia of Herbs or Bobby Flays Boy Meets Grill

The Wee Little Irish Drinking Companion

Author: Sarah OBrien

No, this is not a little pal to accompany you on pub crawls, but a definitive, portable guide to drinking and making merry like a practiced Irishman. The book features mixing instructions for nearly 30 Irish drinks, plus drinking quotes, hangover cures, Irish pub songs, and traditional toasts, all with that unique Irish flavor we find so beguiling.



The Secrets of Baking or Wines and Wineries of Californias Central Coast

The Secrets of Baking: Simple Techniques for Sophisticated Desserts

Author: Sherry Yard

The Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.

Instead of grouping desserts into traditional categories (pies, cakes, cookies), Sherry Yard arranges them around crucial master recipes. Starting with these recipes -- simple, basic guidelines for making caramel, chocolate sauce, lemon curd, pound cake, and brioche, to name just a few -- Yard shows the cook how to create dozens of variations. Knowing how ingredients interact opens the door to a multitude of baking possibilities. For example, cream puff dough forms the foundation for éclairs, profiteroles, and the caramel-coated tower the French call croquembouche, but understanding how and why it behaves the way it does allows the cook to create deep-fried beignets, mascarpone-filled cannolis, or simmering-hot dumplings.
This authoritative, friendly bake-shop bible contains fascinating mini-lessons on food science, illuminating bits of baking history, and time-saving tips. Newcomers to the world of baking will feel at ease with such simple, homey desserts as Banana Bread and Mississippi Mud Pie, and elaborate show-stoppers like Chocolate Brioche Sandwich with Espresso Gelato and Blackberry-Lime-Filled Doughnuts with Blackberry Sorbet and Berries will transform amateur bakers into expert pastry chefs.

Publishers Weekly

With an air of authority and an enthusiastic tone, Yard sets out to prove that pastry making need not be a complicated affair. Yard, the executive pastry chef at Spago Beverly Hills, has an easy didactic style that comes across in her spunky text and straightforward recipes. She divides her book into 12 master recipe chapters (such as Ganache, Vanilla Sauce and Brioche) instead of sticking to the conventional sections on cookies, cakes and tarts. This refreshing approach brings to light the relationships between certain recipes-how, for example, the chocolate and cream in the Master Ganache can be transformed into Campton Place Hot Chocolate, with minor adjustments in ingredient quantities and cooking methods. Yard also is generous with variations, offering a handful of optional approaches to most recipes. Her desire is to teach the reader the fundamentals, and then apply them to more complicated (but often very doable) dishes. Headnotes are peppered with encouragements like "Remember, whisking by hand burns calories." Sometimes, the text can become cumbersome with scientific explanations, such as the pH scale discussion in the Curds chapter. But as Yard explains in her introduction, "I show you how the ingredients interact with one another, so you'll know the reasons behind the steps you're following." A wide range of recipes makes the book accessible to all levels, allowing novices to become comfortable with pastry basics and professionals to combine multiple recipes to create more complicated impressive confections. (Nov. 4) Copyright 2003 Reed Business Information.

Library Journal

Pastry chef at Wolfgang Puck's Spago, Yard has written an immensely appealing guide to the fundamentals of creating great desserts. Instead of grouping her recipes into the standard categories of cakes, pies and tarts, and so forth, she has arranged them according to families, based on the essential building blocks of the pastry kitchen. For example, her delicious Frozen Chocolate Parfaits, Baked Whiskey Tortes, and Dark Chocolate Tart are all built on the chocolate-and-cream mixture called ganache, while caramel is the basis for a range of treats from brittle and pralines to gelato and granita. Each chapter opens with an accessible discussion of the chemistry involved, and "family trees" illustrate the connections among the diverse recipes that follow. A final chapter offers "Master Combinations," delicious desserts intended to inspire readers to come up with their own combinations; also included are a glossary of baking terms and an excellent section on equipment and ingredients. Featuring detailed and clearly written recipes (many of which include multiple variations), Yard's book is approachable enough for the novice and even challenging for the experienced baker. Highly recommended. Copyright 2003 Reed Business Information.



Read also Executive Coaching or Cities in a World Economy

Wines and Wineries of California's Central Coast: A Complete Guide from Monterey to Santa Barbara

Author: William A Ausmus

In comparative tastings, wines from California's Central Coast rival those from such renowned regions as Bordeaux, Burgundy, and Napa, yet they also offer superb value. This is the first comprehensive guide to one of the world's most dynamic and beautiful wine regions-and the setting for the award-winning movie Sideways. An excellent, one-stop resource for touring and tasting at convenient wineries located from Monterey to Santa Barbara, the guide is organized into county-by-county alphabetical listings for this up-and-coming region.

Wines and Wineries of California's Central Coast includes:
* Profiles of nearly 300 wineries personally visited by the author
* Profiles of individual vintners
* 5 maps
* Winery ratings, plus author and winemaker recommendations
* Visitors' and contact information for each winery
* Discussions of regional wine history and terroir
* Descriptions of designated American Viticultural Areas and grape varietals



Table of Contents:
List of Maps     xi
Acknowledgments     xiii
Part 1
Introduction     3
The Lay of the Land     7
Central Coast Wine History     10
Central Coast Terroir     17
The Central Coast American Viticultural Area     25
Part 2
Introduction to the Winery Listings and Profiles     33
The North-Central Coast (Monterey County)     36
The Mid-Central Coast (San Luis Obispo County)     73
The South-Central Coast (Santa Barbara County)     220
Current Central Coast American Viticultural Areas by County     329
The Central Coast American Viticultural Area According to the Alcohol and Tobacco Tax and Trade Bureau     331
References     335
Index     355

Saturday, December 20, 2008

Philippine Cookbook or How to Cook a Turkey

Philippine Cookbook

Author: Reynaldo Alejandro

Here is the cookbook that presents to America the cooking of the Philippines, an extraordinary classic cuisine adapted, for the first time, to the specific requirements of U.S. kitchens. In it you'll find adobo - a rich, marinated stew of chicken or pork, succulently flavored with vinegar and soy sauce; pancit guisado - sauteed noodles laced with crunchy vegetables, thinly sliced sausage and baby shrimp; estofado, prepared with burnt-sugar sauce; and ginataan, meat prepared with coconut milk. Reflecting the best elements of the cooking of Malaysia, China and Spain, which form the ethnic base of the 7,000 Philippine Islands, this cuisine is not only marvelously tasteful, but quick and easy to prepare, as well as light and nutritious - perfect for the health - minded American with more imagination and taste than time or budget. If you're looking for a whole new array of tastes and textures in appetizers, rice, meat, fish entrees, noodles and vegetarian dishes, salads, condiments and desserts, you'll find your palate wonderfully stimulated by The Philippine Cookbook.



Look this: Cases in Ethics and the Conduct of Business or Using MIS

How to Cook a Turkey: *And All the Other Trimmings

Author: Fine Cooking

How to Cook a Turkey* is meant to be holiday survival guide for a wide range of home cooks: first timers who have no idea where to even begin; more experienced cooks who, nonetheless, forget every year what temperature to cook their turkey at and for how long; and cooks of all levels who like the idea of having one compact holiday handbook of recipes and how-to information specific to their circumstances.

The book contains 100 recipes for everything from appetizers to desserts (including an entire chapter on pies), as well as lots of information on everything to do with turkeys (buying info, thawing times, oven temperatures, cook times), as well as on stuffing and making gravy.



Table of Contents:
How to Survive Thanksgiving (or Any Other Holiday)     2
Appetizers     10
Soups, Salads & Cranberry Sauce     26
Turkey, Stuffing & Gravy     45
Vegetables     96
Potatoes & Grains     122
Pies & Tarts     144
Desserts     176
Continuing the Feast     210
Contributors     228
Index     230

Confessions of a French Baker or Scandinavian Feasts

Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

Author: Peter Mayl

Attention bread lovers!

In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads "had been elevated to the status of a minor religion." Its name: Chez Auzet.

Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provenзal bakeries, to tell us about breadmaking at its finest.

Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work-- slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bвtards, and boules.

Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers.

One of Provence's oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.

Publishers Weekly

This petit but useful compendium contains centuries-old Proven al lessons in bread making as relayed to Francophile foodie and memoirist Mayle (A Year in Provence, etc.) by Auzet, an award-winning baker from Cavaillon, Provence. The collaboration between author and baker yields a mix of regional history, first-person essay and a portrait of a family boulangerie through the generations. The modest Auzet boils down his expertise to a few secrets: among them are that the exact combined temperature of the water, flour and kitchen air should be 56 C, and that a good kitchen scale is imperative. Traditional recipes for baguettes, batards and boules are simple, though, as with any bread made by hand, quite time consuming. To keep second-guessing to a minimum, Auzet offers helpful tips for testing both the dough's gluten and the bread's doneness. He also explains how these basic formulas can be amped up with a number of French flavors: olives, thyme, saffron, apricots, nuts and garlic. Additional chapters concern making breads with wine, olive oil and sweet yeast. For true authenticity, a suggested list of wine pairing is included at the end. Throughout, Auzet's suggestions are spot-on, making his "confessions" an invaluable contribution to aspiring boulangers and bread-lovers. (Nov. 2) Copyright 2005 Reed Business Information.

Library Journal

Mayle revisits Chez Auzet, the bakery in Cavaillon he praised to the skies in A Year in Provence, to uncover the secret of fabulous bread-making. With a seven-city tour. Copyright 2005 Reed Business Information.



Go to: 101 Things to Do with Chicken or The Foods of the Greek Islands

Scandinavian Feasts: Celebrating Traditions Throughout the Year

Author: Beatrice A Ojakangas

Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.

During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of a meal of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.

No matter what your level of expertise as a cook or where you live, the recipes are easy to use. The ingredients commonly found in most grocery stores and a conversion chart for metric measurements is included. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.

About the Author:
Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota.



Tapas Made Easy or Vegetarian Times Fast and Easy

Tapas Made Easy

Author: Tomas Garcia

A follow-up to the best-selling Sushi Made Easy, which received high praise from The New York Times. Here is the perfect introduction to tapas, the world's most civilized bar food. Beautifully designed and with excellent photography throughout, these uncomplicated, delectable, and authentic recipes are presented so that any home chef can easily master them. This delicious collection features a varied collection of tempting treats--from Spanish staples such as skewered sausage slices, tortilla Espanola, and patatas bravas, to newer innovations using international ingredients such as smoked salmon, papaya, avocado, and curry paste. It's the ideal cookbook for bringing home the special pleasures of Spanish cuisine.



Books about marketing: Tangled Routes or Hollywood Economics

Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes

Author: Vegetarian Times Magazin

Vegetarian Times Fast and Easy

In today's world, getting healthy meals on the table fast is the name of the game. This new cookbook from the editors of Vegetarian Times makes it a cinch to prepare tasty meatless meals in record time. Most of the 250 recipes you'll find inside can be ready in 15 or 30 minutes, and none take longer than 45. Even better, these recipes are guaranteed delicious. You'll find lots of appealing choices that are sure to become favorites-zesty dishes with bold international flavors as well as soul-satisfying classics with tasty new twists.

With recipes for breakfasts, lunches, and dinners-plus a special chapter devoted to kid-friendly fare-you'll never run out of ideas for easy crowd-pleasing meals. Featuring nutrition information for every recipe, practical kitchen tips, and 16 pages of enticing color photographs, Vegetarian Times Fast and Easy is your guide to meatless meals with maximum flavor and minimum fuss, whether you're a longtime vegetarian or you just want to enjoy food that's fresh, healthy, and delicious.

Discover 250 fast, easy recipes like these:



• Cheese Beignets

• Grilled Cheese with Fig and Basil

• Corn Blinis with Eggplant andRoasted Pepper Compote

• Middle Eastern Couscous Salad with Feta and Mint

• Steaming Miso Soup with Vegetables

• Edamame Succotash

• Eggplant and Potato Curry with Spinach and Cilantro

• Pasta with Garlicky White Beans and Swiss Chard

• Mango-Ginger Pudding

• Homemade Ginger Ale

• No-Bake Almond-Oat EnergyBites


Daisy Porter - Library Journal

The latest title from Vegetarian Times focuses on quick and easy meals, many of which take fewer than 15 minutes to prepare. Tantalizing new dishes like Blueberry Breakfast Quesadillas and Miso-Edamame Bites are mixed in with such old vegetarian favorites as curries and pasta salads. The introduction explains clearly and briefly how to use the book, including determining what the nutritional analysis provided with each recipe really means. In addition to the standard list of pantry staples, the authors provide tips for faster preparation. An index presents a handy way to find recipes by ingredient or recipe name, necessary because navigating the book's ten chapters is not always intuitive; it's not easy to guess that the recipe for Chipotle Black Bean Tacos with Roasted Butternut Squash can be found in the lunch section rather than with entrA©es, and Carrot-Raisin Waffles are in the annoyingly named "Kidz" chapter, not in "Breakfast and Brunch." Recommended for most public libraries.



Table of Contents:
Acknowledgments.

Introduction.

1 Breakfast and Brunch.

2 Lunch.

3 Appetizers.

4 Salads.

5 Soups and Stews.

6 Side Dishes

7 Entrées.

8 Desserts.

9 Beverages.

10 Kidz.

Cooking Methods.

Index.

Wednesday, December 17, 2008

Nestle Best Loved Recipes or The New Sugar Busters Cut Sugar to Trim Fat

Nestle Best-Loved Recipes

Author: Publications International

An exclusive Nestle collection of scrumptious desserts and treats. Over 50 Nestle favorite, classic and foolproof recipes. More than 30 color photos showcase these delicious sweet indulgences.



New interesting textbook: Trustee Handbook for Health Care Governance or Principles of Critical Care

The New Sugar Busters! Cut Sugar to Trim Fat

Author: H Leighton Steward

When SUGAR BUSTERS! hit the shelves almost five years ago, it quickly became a diet and lifestyle phenomenon, soaring to the number one spot on the New York Times bestseller list and embraced by millions of people across the country. Those satisfied individuals on the SUGAR BUSTERS! plan discovered that by simply choosing the correct carbohydrates and lowering their sugar intake, they could shed the pounds they failed to lose with other diets. Now the weight-loss program that swept the nation has been completely revised and updated–incorporating all the newest nutritional findings, health statistics, and scientific studies, including the latest on glycemic levels.

Based on sound dietary principles, SUGAR BUSTERS! remains a highly effective program that shows you how to reduce the sugar in your life (without feeling deprived) through easy-to-follow recipes and meal plans. In this new edition, you will discover

• A discussion on prevention, still the best medicine
• Amazing testimonials from men and women who are still losing weight and feeling fit the SUGAR BUSTERS! way
• Frequently asked questions–direct from the SUGAR BUSTERS! Web site– along with helpful answers
• A special section on childhood obesity–how to measure it and what to do about it
• Hard facts on soft drinks
• The latest on diabetes–and how SUGAR BUSTERS! can help prevent it
• A Body Mass Index (BMI) chart and Calculation Formula to determine if you are obese or merely overweight
• An expanded discussion of our ancestor’s diet, which was whole-grain, high-fiber, andlow-glycemic–just like SUGAR BUSTERS!
• Essential facts on women, weight loss, and nutrition
• New tips, updated charts, new recipes, and practical exercise suggestions
• Handy information on how SUGAR BUSTERS! compares with other diet plans, from Atkins to Ornish

So arm yourself with the facts and get the figure you’ve always wanted. When it comes to optimal wellness on the SUGAR BUSTERS! program, it’s survival of the fittest–a way of life in which everybody wins!

Publishers Weekly

Ever heard of a fat caveman? Today's dieters should follow their ancestors' lead, proclaim the authors of this update to their bestselling original. For hundreds of thousands of years, the human diet consisted of unrefined foods that were high in fiber, low in sugar and low on the glycemic index. Eating similarly now-avoiding white flour, white potatoes, white rice, sugar, soft drinks and highly processed foods in general (the "basic principles" of a diet that's been "field-tested by the human digestive system throughout the eons")-will help people lose weight and keep it off, the authors argue. Their reasoning is sound (high blood sugar triggers the release of insulin, the "fat-storage hormone" and the "CEO of metabolism"; the less the body lives in fat storage mode, the better), and the lifestyle they propose is simple (though it goes beyond just chucking the 5-lb bag of Domino into the trash). Try eating six small meals a day, don't eat after 8 p.m.; read the labels of all breads and cereals to find the hidden sugars and stock your refrigerator with vegetables and lean meats, the authors say. In chapters that are straightforward and focused, the authors consider childhood obesity and diabetes, discuss artificial sweeteners and alcohol, offer recipes from restaurants around the country and answer FAQs from Sugar Busters everywhere. For those with the willpower to cut out the convenience foods, this will be a helpful guide to eating better. (Jan.) Copyright 2003 Cahners Business Information.

Library Journal

This update of the sugar-busting original, which appeared four years ago, includes new tips, new recipes, a new introduction, and a special section for kids. Copyright 2002 Cahners Business Information.