Monday, February 23, 2009

The Home Science Cook Book or Amanda Rorys Favorite Recipes

The Home Science Cook Book

Author: Mary Lincoln

"Distinctly a cook-book," this 1910 volume by Mary Lincoln and Anna Barrows aims "not to answer the question "what" as to choice of foods, nor "why" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell "how" to put materials together to produce results pleasing to the eye and palate and nourishing to the body."



Go to: Internetworking with TCP IP Vol III or Information Systems Essentials with MISource 2007

Amanda & Rory's Favorite Recipes

Author: Arlene J Warner

Amanda and Rory's Favorite Recipes is a culinary album of memories and events in the lives of the couple who inspired author, Arlene J. Warner, to write the fact based novels Amanda's New Song and Amanda and Rory, The Song Continues.



Sunday, February 22, 2009

Land That Thyme Forgot or Soup Book

Land That Thyme Forgot

Author: William Black

A gastronomic journey around Britain and Ireland.

In the spirit of Al Dente, The Land that Thyme Forgot describes the intrepid gastronome’s search for the heart and soul of Britain through the food we eat. Talking to producers and restaurateurs, visiting the great and the awful, seeking out Britain’s disappearing specialities — tripe, Singing Hinnies, Solomongundy, Hindle wakes, Sussex Pond pudding and Flummery. Great names, but who on earth still eats, let alone cooks them?

Britain is a country with a rich tradition. Its meat can be among the best, and the worst. The quality of its cheeses has improved exponentially over the past few years. Farmer’s markets are thriving and restaurant culture is burgeoning. So, perhaps even if Britain has been a little forgotten in the league of culinary greats, times really are a-changing.

From boiling vegetables in Sussex, to herrings in Kent, yellowman toffee in Derry, smokies in Scotland, Cornish pasties in Cornwall and clotted cream in Devon, William Black takes us on a journey of food and cooking to explain what Britain eats and why.




New interesting textbook: Basic Marketing Management or Nonprofit Essentials

Soup Book: More than 120 Superb Soups, Ranging from Chilled, Smooth and Chunky Vegetable Soups to Sustaining Poultry, Meat and Fish Gumbos, Broths, Chowders and Rouilles

Author: Anne Sheasby

Contains everything from light and refreshing broths and satisfying vegetarian and pasta fillers, to soups and stews based on flavoursome poultry, meat, fish and shellfish.



Saturday, February 21, 2009

Tequila and Tequila Drinks or Rick Steins Seafood Odyssey

Tequila and Tequila 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.
Golden delicious.

Best known as the spirit used in margaritas, in recent years tequila has expanded its appeal—inexpensive tequilas are great for mixed drinks, while premium brands can be sipped like brandy. Discover the secrets of this spirit through:

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



Interesting textbook: Understanding and Dismantling Racism or Death in a Promised Land

Rick Stein's Seafood Odyssey: Over 150 Supurb New Dishes from Around the World

Author: Rick Stein

Presenting over 100 seafood recipes, this book takes readers on a tour of the world in search of the ideas, techniques and ingredients on which they are based. Among the places visited are Chesapeake Bay, the Carolinas, the small Australian town of Noosa, Goa, and the Thai village of Hua Hin.



Friday, February 20, 2009

Capsicum or Shunju

Capsicum (Medicinal and Aromatic Plants-Industrial Profiles Series): The Genus Capsicum

Author: Amit Krishna D

Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. In Capsicum: The Genus Capsicum, experts provide information on all aspects of this plant, including its ethnobotany, chemistry, pharmacology, toxicology, cultivation, tissue culture and commercial uses. Capsaicin, the pungent, principle component of capsicum, was used in the recent discovery of a "hot receptor," or pain sensor, in the human heart. This and a variety of other therapeutic properties have earned capsicum much industrial importance. This book details the therapeutic applications of capsaicin together with its action on different biological systems.



See also: Barnes and Noble Basics Migraines or Perfect Body Styling

Shunju: New Japanese Cuisine

Author: Takashi Sugimoto

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.



Table of Contents:
Foreword4
The shunju way6
The seasonal kitchen30
Spring34
Summer90
Autumn142
Winter192
Appendices242
Step by step preparation techniques
Glossary of ingredients
Mail-order sources of ingredients
Acknowledgments
Chefs

Wednesday, February 18, 2009

Tested and Tried Recipes of Azusa and Vicinity Housekeepers or Convenience Cook

Tested and Tried Recipes of Azusa and Vicinity Housekeepers

Author: Azusa Womans Club Azusa Calif

This 1909 cook book is comprised of recipes collected from the members of the Azusa Woman's Club (Azusa, California).



New interesting textbook: Candyfreak or The Savory Secrets Of Dodis Home Cooking

Convenience Cook: 125 Best Recipes

Author: Judith Finlayson


How to make delicious meals from prepared convenience foods.

Create sensational family meals that taste like they were made from scratch, yet actually use convenience foods -- canned, frozen, bagged, boxed, or from a jar. For soul-satisfying weekday meals to decadent desserts, all you need are common and convenient supermarket ingredients. With the 125 recipes in The Convenience Cook, managing mealtime has never been easier.

Take a can of salmon and create an inspired Thai-Style Curry, simply by adding some coconut milk and a few pantry ingredients. Create an Easy Shepherd's Pie by using convenience foods like ground beef, canned beef broth and frozen hash brown potatoes. A dozen recipes use one of the most commonly available convenience foods: chicken. When kids need a quick treat, simply unwrap the crescent roll dough, add some applesauce, dried cranberries, a little sugar and cinnamon and presto! you have an easy and delicious Apple Cranberry Pan Dowdy.

Included is a listing of pantry staples and lots of helpful tips, techniques and imaginative variations for each recipe.



Tuesday, February 17, 2009

Hearty Vegetarian Soups and Stews or Enciclopedia de la Cerveza

Hearty Vegetarian Soups and Stews

Author: Jeanne Marie Martin

Wholesome and filling, yet low in calories and cholesterol, these tempting soups and stews are made with a cornucopia of fresh vegetables, whole grains, legumes, and zesty herbs and spices. There are recipes for hot soups, chilled soups and hearty stews, all made with vegetarian soup stocks so delicious you'll never miss the meat. There's a complete shopping guide, an ingredient substitution chart and lists of tasty alternatives to meat, dairy products and wheat, for allergies or special diets.



New interesting book: Dirección de Personal de ventas

Enciclopedia de la Cerveza

Author: Berry Verhoef

Educational, entertaining, and stimulating to the senses, these authoritative and handsome encyclopedias present each of their subjects in rich detail. Packed with information, photographs, and illustrations each book is organized around helpful themes.

This reference includes extensive reviews of more than 1,200 beers from around the world and discussions of brewing, beer etiquette, breweries, and the different ways in which beer is enjoyed.
 
 

Conteniendo información completa, estas hermosas enciclopedias son también educativas y entretenidas. Ya sea para satisfacer la curiosidad o para estimular los sentidos presentan cada uno de los temas con gran detalle. Llenas de información, fotografías e ilustraciones, cada trabajo en esta serie es de muy fácil acceso ya que están ingeniosamente organizadas en torno a temas prácticos.

Incluye una extensa revisión de más de 1.200 cervezas de alrededor del mundo y discusiones sobre elaboración de cerveza, etiqueta, fábricas de cerveza y las diferentes formas en que se puede disfrutar una cerveza.



Monday, February 16, 2009

Chocolate or Engineering Trouble

Chocolate: From Start to Finish

Author: Samuel G Woods

Begins with cacao tree and the harvesting of beans, includes chocolate blending, molding, filling, coating, packaging, and new product development. Special sidebar on the history of chocolate with the ancient Olmecs, Toltecs, Mayans, and Aztecs of Meso America.



Read also Marketing Communication or Yu Yu Hakusho Tournament Tactics

Engineering Trouble: Biotechnology and Its Discontents

Author: Rachel A Schurman

Talk of genetically engineered organisms (GEOs) has moved from the hushed corridors of life science corporations to the front pages of the world's major newspapers. As Europeans began rejecting genetically engineered foods in the marketplace, the StarLink corn incident exploded in the United States and farmers set fire to genetically modified crops in India. Citizens and consumers have become increasingly aware of and troubled by the issues surrounding these new technologies. Considering cases from agriculture, food, forestry, and pharmaceuticals, this book examines some of the most pressing questions raised by genetic engineering. What determines whether GEOs enter the food supply, and how are such decisions being made? How is the biotechnology industry using its power to reshape food, fiber, and pharmaceutical production, and how are citizen-activists challenging these initiatives? And what are the social and political consequences of global differences over GEOs?



Table of Contents:
List of illustrations
Acknowledgments
Introduction: Biotechnology in the New Millenium: Technological Change, Institutional Change, and Political Struggle1
1Wonderful Potencies? Deep Structure and the Problem of Monopoly in Agricultural Biotechnology24
2Building a Better Tree: Genetic Engineering and Fiber Farming in Oregon and Washington63
3The Migration of Salmon from Nature to Biotechnology84
4Making Biotech History: Social Resistance to Agricultural Biotechnology and the Future of the Biotechnology Industry111
5Eating Risk: The Politics of Labeling Genetically Engineered Foods130
6The Global Politics of GEOs: The Achilles' Heel of the Globalization Regime?152
7Biotech Battles: Plants, Power, and Intellectual Property in the New Global Governance Regimes174
8From Molecules to Medicines: The Use of Genetic Resources in Pharmaceutical Research195
9The Brave New Worlds of Agricultural Technoscience: Changing Perspectives, Recurrent Themes, and New Research Directions in Agro-Food Studies218
Conclusion: Recreating Democracy239
Glossary255
Contributors259
Bibliography263
Index297

Friday, February 13, 2009

Fast and Fabulous or Are You Hungry Dear

Fast and Fabulous: Flavor Secrets

Author: Judy Gilliard

Fast and Fabulous: Flavor Secrets is one of three titles in the new Fast and Fabulous Series! This book shows readers how to use herbs and spices to put flavor back into low-fat, low-calorie, low-cholesterol cooking People often fear that just because food is deemed "healthy," it probably doesn't taste very good or is missing flavor and richness. One thing we do know is that Americans are have become unhealthy eaters, so the challenge is to change bad habits to good ones without losing taste and flavor to inspire us to eat well. Fast and Fabulous: Flavor Secrets does just that, while keeping in mind that people are busy and harried and don't have lots of time to devote to preparing meals. One of the best ways to make healthy foods appealing is through the use of herbs and spices, and this book spends lots of time explaining how to use them to get the most out of food. It guides you through the different available herbs and spices and provides charts on how best to use them. The book also gives the reader creative ideas on how to make their own special herb blends, and includes useful information on harvesting, drying, and storing homegrown herbs and spices. The book is organized by food types such as salad, pasta, poultry, vegetables, breads, and desserts, so it is simple to find what you are looking for and provides limitless options. Each chapter opens with a helpful introduction and each recipe has side notes that include stories behind the recipe and/or suggestions for how to serve. This book full of simple, flavorful recipes and valuable information about cooking with herbs is a must-have in any kitchen.



Table of Contents:

Chapter 1: Starters

Chapter 2: Salads

Chapter 3: Soups

Chapter 4: Beans.

Chapter 5: Pasta

Chapter 6: Seafood

Chapter 7: Meat

Chapter 8: Vegetables

Chapter 9: Potatoes, Orzo, Rice

Chapter 10: Breakfast

Chapter 11: Breads

Chapter 12: Desserts

Interesting book: Democracy and Social Ethics or Legal Environment of Business

Are You Hungry Dear?

Author: Doris Roberts

Warm, funny episodes, each complete with the perfect recipe from the life of America’s favorite mother-in-law from the hit comedy Everybody Loves RaymondIn Are You Hungry, Dear?, Doris takes her signature line from the show and makes it her own in a program that pairs hilarious stories and dramatic turning points from her fascinating life with delicious recipes from her kitchen. She shares the lessons learned in two marriages and numerous love affairs, her struggles with her own family, and her heroic efforts to build a career and raise a son on her own. Those who love feisty, judgmental, opinionated Marie Barone will see how Doris is all that and more: tough, sweet, brave, direct, and vibrant. Listeners will embrace the unforgettable life of this very open star, and relate to the issues--like ageism in Hollywood, sex in the senior years, and her daughter-in-law’s imperfect meat sauce--that Doris cares about passionately.Are You Hungry, Dear? is for everyone who loves a laugh, a great recipe, and a true inside glimpse of a very approachable star.

Publishers Weekly

Roberts, who plays Marie Barone on the sitcom Everybody Loves Raymond, uses her TV character's preoccupation with food to underscore her own needs in this memoir. Her autobiography isn't a sexy tell-all, but it's honest and life-affirming. Roberts was desperate for love and attention. What she got was a hardscrabble childhood, two tough marriages and a career she adored. She repeats her mantra-"I am a survivor"-throughout the book, along with her recipes. These delectable treats-lasagna, chicken crepes, flourless chocolate cake-match moods or milestones in her life. It's a cute, though not innovative, way of breaking up her tale. Roberts's dad left at her birth, her indifferent grandparents raised her in the Bronx, and her mother never paid her a compliment. Still, by age 11, she decided to be an actress, and she got some terrific breaks, due as much to talent as tenacity. That she pursued her dreams while raising a son is laudable, especially with little help from her family. A hardworking actress fond of peppering her prose with homilies (e.g., "If you want life to surprise you, you've got to be open to it rather than defending against it"), Roberts saves the best part of her saga-the early years, the struggle, the triumphs-for the last third of the book. Still, readers will applaud her victories, even if the recounting is less than stellar. (May) Copyright 2003 Reed Business Information.

Library Journal

Best known for her role as Marie Barone on the sitcom Everybody Loves Raymond, Emmy-winning actress Roberts gathers anecdotes from her life as an entertainer for this warm, revealing memoir. She recounts her childhood, being raised by undemonstrative grandparents in the Bronx while her mother tried to earn money after her husband left. Deciding at age 11 to become an actress, Roberts clung tenaciously to her dream until it came true. With a fortunate break she landed a role on Broadway (Last of the Red Hot Lovers), moved to film (A New Leaf), and then on to television (Remington Steel), all while raising her son alone. Having opinions on such topics as spaghetti sauce, ageism, getting along with daughters-in-law, and trying to lose weight, the author expresses herself with humor and enthusiasm that make up for the occasional platitude. Part of this memoir's charm comes from Roberts's reading; with her Bronx accent still evident, she sounds like a mother talking to her children. Her fans will love this book. Tape and CD quality are excellent. Recommended for large public libraries.-Nancy R. Ives, SUNY at Geneseo Copyright 2003 Reed Business Information.

Kirkus Reviews

With wry humor and good sense, the Emmy-winning Italian-American Mom of Everybody Loves Raymond offers advice, recipes, and reminiscences about personal and professional good and bad times. This is not one of those linear memoirs that proceed from humble birth to exalted present. Instead, Roberts sidetracks here, detours there, but cumulatively offers up a lively if discursive account of her life. She accompanies each chapter with an appropriate recipe, usually an example of good Italian home cooking like her potato salad or lasagna. Beginning with an assessment of Marie, the character she plays in the hit comedy, Roberts revisits particular times, experiences, and relationships. Now in her 70s, expected when young to marry early and stay home raising the children, she admits to loving Marie because if things had turned out differently she too could have been such an overbearing mother. In other chapters, Roberts describes the unusual annual Christmas party she throws for the cast ("the greed party, where guests scheme to get the gifts they want"), recalls how she landed the part; and expresses the satisfaction she gets from still being able to work. Without self-pity she describes a lonely childhood: her taciturn, critical, and divorced mother had to work, and Doris was left with grandparents who regarded her as imposition. Only an uncle gave her a sense of worth that enabled Roberts to survive her first marriage (to a man she supported while he went to law school) and difficult early attempts to become an actress. Her second husband was the love of her life, she has one son and three grandchildren, and she happily details the joys of motherhood. She seasons everything with insights shepicked up along the way: the value of perseverance, a positive attitude (think pink rather than angry red), and accepting who you are. An agreeable visit with a chatty old friend.



Tuesday, February 10, 2009

Wild about Seafood or Book of Tea

Wild about Seafood

Author: Staff of Stoeger Publishing Co

Since 1925, Stoeger Publishing has been committed to producing quality cookbooks that promote a healthy diet and an active, outdoor lifestyle.

The fifth title in this collection, Wild about Seafood feature more than 50 original recipes to prepare and serve Salmon Tuna, Flounder, Lobster, Shrimp and Oysters, just to name few. Discover tasty new recipes such as Flounder Stuffed with Spinach and Dried Tomatoes, Tuna Steaks with Orange Slices and Almonds, Two-Salmon Tartare, Lobster in Court Bouillon, Ginge Sesame Oysters and Shrimp Bisque.

This volume includes full-color photographs of each recipe.



Table of Contents:
Introduction5
Saltwater Fish8
Shellfish and Crustaceans72
Index125

See also: Firefighting in Washington DC or On the Medieval Origins of the Modern State

Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Monday, February 9, 2009

Lalmanach Du Whisky Pur Malt or Safe Handling of Foods

L'almanach Du Whisky Pur Malt

Author: Wallace Milroy

Now in its 6th edition, this guide to malt whisky has been extended and updated. Additional chapters include "Thought for Food" - matching various malts on a regional basis with the cuisine to which it is most suited, and "Whisky on the Web" - listing the top 100 whisky Websites.

The almanac seeks to provide the enthusiast with as much information as possible on each distillery, and offers: brand/malt name and address

manager's name and telephone/fax number

ownership

production status

establishment date

water source

type of maltings

cask woods used for maturation

and number of wash and spirit stills. Reception centre details include opening times, admission charges, disabled access, information on tastings and other attractions. Tasting notes, colour labels and vintage bottling lists are also provided.



Interesting book: Your Father Has Alzheimers or Anti Fat Nutrients

Safe Handling of Foods, Vol. 98

Author: Jeffrey Farber

A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk factors are likely to occur, and what can be done to prepare food safely. It examines categories of foods, places where food is served, and groups of food consumers. The text also lists sources of food safety information available on the Internet.

Acta Alimentaria

...covers all type of foods from farm to fork....written by experts....up-to-date.

Booknews

Farber and Todd (both from the Microbiology Research Division, Food Directorate, Health Canada in Ontario, Canada) present 17 contribution that address the science concerns of preventing food borne pathogens in a variety of foods, cuisines, and settings. Chapter cover such topics as safe handling of meat, dairy, fruits and vegetables, canned foods, and seafood; as well as problems associated with airline catering, the retail setting, institutions, developing countries, and traveling. A final chapter discusses the use of the Internet for food safety information and education. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Sunday, February 8, 2009

Casseroles to the Rescue or World Guide to Bread

Casseroles to the Rescue: Easy-to-Make Home-Cooked Casseroles

Author: Barbara C Jones

More than 250 great one-dish recipes will make your life a whole lot easier! Enjoy delicious and colorful casseroles perfect for potlucks, new neighbors, church suppers, kids, families and weekend entertaining. Use handy ingredients from your pantry to create one-dish meals in minutes or make several ahead of time and stock the freezer! Includes classic and contemporary recipes, plus Super Salad section. Don't miss Spinach Enchiladas, South-of-the-Border Chicken, Overnight Breakfast, Italian Manicotti and more!



Table of Contents:
Casserole Dish Sizes6
Freezing Tips6
Brunch Casseroles7
Side Dishes Casseroles31
Vegetables Casseroles53
Chicken Casseroles119
Beef Casseroles173
Pork Casseroles205
Seafood Casseroles229
Salads253
Master Grocery List265
Index268
Order Form286

Books about: Treating Families and Children in the Child Protective System or Silverplate Bombers

World Guide to Bread

Author: Christine Ingram

A comprehensive fully illustrated reference guide to the breads of the world.



Saturday, February 7, 2009

Asian Accents or Fat Free Cooking

Asian Accents

Author: Martyne Kupciunas

This remarkable book presents a

Author Bio:

Lisa KimTribolati, an avid



Go to: Something New in Sandwiches or Complete Fish and Game Cookbook

Fat-Free Cooking: Over 50 Recipes Each Containing No More than 5 Grams of Fat Per Serving

Author: Anne Sheasby

Over 50 recipes containing no more than five grams of fat per serving-and many less than one gram-prove that you can cook healthily but still retain flavor and variety.



Table of Contents:
Introduction6
Healthy eating guidelines8
Nature's low fat ingredients10
Fat reducing tips12
Fat-free cooking methods13
Cooking with low fat or non-fat ingredients14
Minimizing oil in cooking16
Low fat stocks17
Low fat sauces18
Low fat sweet options19
The fat and calorie contents of food20
Soups and Starters22
Pasta, Pulses and Grains34
Meat and Poultry46
Fish and Seafood58
Vegetables and Salads68
Desserts, Cakes and Bakes80
Index96

Friday, February 6, 2009

2009 Coffee Talk Wall Calendar or 2009 Organic Recipes Recycled Wall Calendar

2009 Coffee Talk Wall Calendar

Author: Ephemera Inc

Add 12 witty, tongue-in-cheek captions to vintage coffee illustrations and you get a year's worth of scalding, over-caffeinated humor!



Interesting book: Care of the Difficult Patient or Practical Ayurveda

2009 Organic Recipes Recycled Wall Calendar

Author: The Time Factory

This wall calendar is a perfect companion to every cook's kitchen. Featuring beautiful photographs of kitchen gardens and the lush produce they offer. Each month offers a simple, seasonal and healthful recipe along with tips on growing, harvesting, canning and cooking-all with an emphasis on the importance of an organic approach



Wednesday, February 4, 2009

Sticks Seeds Pods and Leaves or Spirit House Thai Cooking

Sticks, Seeds, Pods and Leaves: A Cook's Guide to Culinary Spices and Herbs: Includes More Than 150 Recipes

Author: Ian Hemphill

Presented in an accessible A-to-Z format, and including a wonderful selection of more than 150 simple and modern recipes that show off the unique flavor of each ingredient, this is the ultimate guide to growing, sourcing, and cooking more than 80 herbs and spices. Cooks will discover how to grow and use their favorites to create delectable dishes, including Roasted Mushrooms with Ajowan, Cauliflower with Indian Spices, Vietnamese Chicken with Lemongrass, Ras El Hanout Chicken, a hearty Lamb Shanks Tagine, Risotto with Garlic and Fennel, Rosemary Scones, and Lavender Ice cream. Beautifully illustrated throughout, including full-color identification photos of all herbs and spices (and blends), this reference is a must-have cookbook for chefs of all skill levels.



Read also Grow Your Own Pharmacy or Tinnitus

Spirit House Thai Cooking

Author: Helen Brierty

A virtual cooking class in your own kitchen, these recipes demystify Asian Ingredients and cooking methods. Helen Brierty, owner of the internationally acclaimed Spirit House restaurant at Yandina Queensland, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school.



Tuesday, February 3, 2009

Southern Recipes and Legends or Crab Lovers Book

Southern Recipes and Legends

Author: Nancy Rhyn

Blending two of the South's favorite pastimes, storytelling and cooking, this book features a hearty feast of recipes spiced with legendary tales of the Low Country. These charming tales of Charleston, Beaufort and Savannah are rich with the real flavor of these colorful old cities, Meet pirates, rice planters, debutantes and plantation mistresses and sample fare for which this area of the country is so popular.



Interesting textbook: Inside the Boardroom or Central Bank Autonomy

Crab Lover's Book: Recipes and More

Author: Mary Ethelyn Orso

Collected here with the author's family recipes are those from all parts of America, as well as from Europe, Asia, Central America, and the Caribbean. Among these are delicious appetizers, tasty soups and chowders, luscious salads, and savory main dishes that feature blue crabs, Dungeness crabs, Alaskan king crabs, and Florida stone crabs. If you catch and clean your own, there's useful information here on how best to proceed. And interspersed with the recipes are fascinating stories from history, folklore, mythology, astrology, and archeology. For cooks, naturalists, and food lovers this treasury of crab lore reveals the strong appeal this enduring creature has cast over the world.



Monday, February 2, 2009

Seasons Celebrations or Food Choice and Obesity in Black America

Seasons & Celebrations: Cooking Secrets Of Italian Villages Deliciously Translated for the American Table

Author: Rosalie Fuscaldo Gaziano

The festive recipes I have included are essentially hearty, family inspired traditional recipes. Some of these unique holiday specialties can be traced to remote villages of Italy. Many were the guarded secret of the community for generations. Others are seasonal specialties with a rich history of ancient tradition-- now expanded in the American culture by the abundance and flavor of American foods.

Each recipe is aimed at elegant simplicity, simple enough for even children to follow directions and prepare, as indeed the children of our family have demonstrated.

Simple as the preparation of these coice seasonal foods is, the elegance of serving them can make a celebration of any meal.



Interesting textbook: Gestão de Operações e Pacote de CD Estudantil

Food Choice and Obesity in Black America: Creating a New Cultural Diet

Author: Eric J Bailey

Anthropologist Eric Bailey uses a cultural and holistic analysis of African American food preferences to show how black Americans generally perceive health, body image, food, dieting, physical fitness, and exercise. As is true of Americans overall, black Americans are becoming more overweight and obese than ever before. So, too, they are seeing the consequences: heart attacks, strokes, hypertension, and Type II diabetes at earlier and earlier ages. Bailey offers a new "cultural" diet for black Americans and a prescription for working collectively, not only to understand this critical health issue, but also to establish a lifestyle strategy that will be both effective and manageable.



Table of Contents:
Pt. IThe African American overweight and obesity problem
1The African American weight problem3
2Overweight and obesity among African American23
Pt. IISociocultural issues
3Body image preferences among African Americans43
4Food preferences among African Americans61
5Exercise and physical fitness perspectives among African Americans81
6Adding African American culture to health, physical fitness, diet, and food programs105
Pt. IIIThe new cultural approach
7The new black cultural diet and lifestyle131

Sunday, February 1, 2009

Christmas with Southern Living 2005 or Saltwater Cookbook

Christmas with Southern Living 2005

Author: Oxmoor Hous

This year, the secret to a truly spectacular holiday season is MORE. You will find more of what you love best about Christmas on every page of the new Christmas with Southern Living 2005. More glitter, shimmer, and shine with dazzling new ways to deck your halls, doors, and table in Christmas finery. More holiday lights and festive delights. Discover the unlimited possibilities in Christmas as you wow and dazzle your family and friends. Not to mention more textures, tastes and treats with scrumptious holiday recipes from the Southern Living test kitchens.

You'll get:

  • Nearly 100 crowd-pleasing holiday recipes
  • More than 100 extraordinary ways to adorn your house, inside and out
  • 50 nifty tips, super shortcuts, and cleaver timesavers from the pros
  • More than 200 lavish color photographs to inspire and guide you
  • Plus so much more!



    New interesting textbook: Government and Not for Profit Accounting or Sport Business in the Global Marketplace

    Saltwater Cookbook: Fish and Seafood - From Ocean to Table

    Author: Tim Lauer

    This is the only seafood cookbook you'll ever need-whether you catch your own or depend on the local fish market. Every step of preparation is made easy.
    The Purchasing and Preparing section includes detailed information on buying seafood from a fish market. The author discusses in detail how to choose the very freshest seafood, and how to handle it once you get it home.

    The Sport Angler chapter lists important questions to ask about various fish species and their transport care when hiring a charter and catching your own seafood.

    The fin fish chapter includes an overview of the best cooking methods for fish. Author Tim Lauer explains and compares the different oil content, flavor strength and texture of various fishes.

    The shellfish chapter outlines the best cooking methods for shellfish. It also details procedures that guarantee the safety of shellfish preparation and consumption.

    The Saltwater Cookbook includes recipe sections such as Soups & Chowders, Appetizers & Light Meals, Sauces & Marinades, Sides & Salads, Main Courses, and Preserving Tips.

    In addition to more than 150 great recipes with complete cooking instructions, this book provides information to sport anglers who catch their own seafood. You'll find lots of seafood preparation safety tips, seasonal guide and substitution information, along with complete nutrition data.



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