Cakes Books

Brandy Brandy Drinks or Mediterranean Soups

2009-12-06T13:09:00.000-08:00

Brandy & Brandy Drinks (Quamut)

Author: Quamut

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

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

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

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

New interesting book: Market Augmenting Government or Learning Team Skills

Mediterranean Soups

Author: Carol Robertson

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

Simply Delicious Irish Christmas or Flavors of Provence

2009-12-05T09:27:00.000-08:00

Simply Delicious Irish Christmas

Author: Darina Allen

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

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

Colleen Clancy Zanotti

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

Book review: Playboy or Access 2002 Bible with CDROM

Flavors of Provence

Author: Isabelle de Borchgrav

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

Kitchen in Corfu or Moveable Feasts

2009-12-04T05:46:00.000-08:00

Kitchen in Corfu

Author: James Chatto

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

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

Author: Gregory McName

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

KLIATT

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

Pauline Baughman - Library Journal

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

Practical Cook Book Including Suggestions Regarding Proper Food Combinations with Illustrative Menus or Practical Food and Beverage Cost Control

2009-12-03T02:05:00.000-08:00

Practical Cook Book Including Suggestions Regarding Proper Food Combinations with Illustrative Menus (1926)

Author: John Henry Tilden

Including Suggestions Regarding Proper Food Combinations with Illustrative Menus. By the leading naturopathic doctor of the late 1800's.

Go to: Last Train to Paradise or Discover Your Sales Strengths

Practical Food and Beverage Cost Control

Author: Clement Ojugo

This book provides a complete, comprehensive overview of the food and beverage industry's cost control methods and how they are applied within profitable, successful food-service establishments. It presents useful and important guidelines for assessing, interpreting and planning food and beverage operations, as well as financial information that will help owners, operators and managers minimize expenditures and improve profits. Unique coverage of issues such as "make or buy" decisions, inventory control, forecasting, departmental interaction, how to view markets and customers, and more, give this book a richness and relevance that can truly impact the bottom line.

Duchess Who Wouldnt Sit Down or Why Water Just Wont Do

2009-12-01T22:23:00.000-08:00

Duchess Who Wouldn't Sit Down: An Informal History of Hospitality

Author: Jesse Browner

Partisan, witty, and laced with astonishing historical detail, The Duchess Who Wouldn't Sit Down is dedicated to a new understanding of the art of hospitality. Jesse Browner leads the way back through Western civilization, from a present-day poker game where Browner's devastatingly delicious sandwiches leave the best players penniless, to the ancient Greeks, whose gods punished or exalted the mortals according to their excellence as hosts. On the way, we visit Hitler at his summer home, Gertrude Stein in Paris and Lady Ottoline Morrell in England, Audubon in nineteeth-century America, Louis XIV at Versailles, and the Roman emperors, for whom classic dinner-table entertainment was a good poisoning. As delightful and edifying as an evening in favored company, The Duchess Who Wouldn't Sit Down is a must-read for anyone who's ever accepted an invitation-or wonders why they keep sending them out.

The New York Times

Hospitality, Browner writes in The Duchess Who Wouldn't Sit Down, is designed to give the host what he needs while letting the guest imagine that he has been gratified. It is ''Your guests must be made to bend to your will or else you are lost.'' — Elizabeth Hanson

Publishers Weekly

Like an artfully served canap , Browner's brief exploration of hospitality may seem light, but has a rich, lingering flavor. He works backward through time, beginning with Adolf Hitler's quirky type of hospitality at his retreat, at which every guest room had a copy of Mein Kampf and French pornography books on the bedside table. From there, novelist Browner (Conglomeros; Turnaway) wanders into the realm of Gertrude Stein, John James Audubon and Louis XIV, whose court witnessed the humiliation of a duchess who wouldn't sit because she was offered a stool instead of a chair. The book also explores Rome's Julio-Claudian dynasty and the rough days of Agamemnon's army. Browner plumbs these historical periods for hospitality anecdotes and finds some pearls, proving the host-and-guest relationship has never been particularly carefree. While directing the conversation, Browner proves an excellent host himself, throwing out delicious bons mots and peppering the work with personal details. Excursions into his daughter's teddy bear teas and his own propensity for weakening his poker buddies' resolve with homemade sandwiches give the book a sense of coherence and smooth charm. By the time he devotes an entire chapter to his family's Thanksgiving dinner, it's easy to see how his analysis of hospitality through the ages has shaped the event. He writes, "When I am a good host, I can order the world precisely as I believe it ought to be." It's no effort to delight in the fact that Browner is also a good storyteller, and the way he orders the world here is an invitation worth answering. (Oct. 1) Forecast: Browner's book has the quirky appeal to land it the book review sections of culinary and travel magazines, aided by blurbs from New York restaurateur Danny Meyer and Oxford Companion to Food author Alan Davidson. Copyright 2003 Reed Business Information.

New interesting book: Easy Scrapbooking or When Pancakes Go Bad

Why Water Just Won't Do

Author: Malcolm Gluck

Here, leading wine writer Malcolm Gluck explains how to get the most out of wine in our everyday lives. This book contains all the essential facts and information you need to know, such as why wine is good for you and your health, as well as all essential wine names (whether region or brand name), and what to drink on different occasions, from birthdays to barbecues. It also explodes some of the ridiculous myths about wine and shows that you don’t have to spend a fortune on a bottle for it to be a real treat.

Baby Shower Book or Anthony Dias Blues Pocket Guide to Wine 2006

2009-11-30T18:42:00.000-08:00

Baby Shower Book: Etiquette, Decorations, Games and Food

Author: Pauline Glendenning

This book is the first, complete step-by-step guide to making a baby shower fun! Its filled with easy ideas on planning, dozens of baby shower games & activities for the party itself, as well as lots of simple & tasty recipes & detailed instructions on establishing guest lists, handling the gift, registry, choosing a theme, & decorating the home in which the shower will be held. Dont throw an ordinary baby shower! Jazz up the invitations, supercharge the menu, & get both the guests & the Mother of Honor laughing. A complete & practical guide for new & experienced baby shower hostesses alike. Illustrated.

Anthony Dias Blue's Pocket Guide to Wine 2006

Author: Anthony Dias Blu

From the expert who promises to avoid winespeak comes an unfussy guide that focuses on American wines and on up-and-coming wineries from around the globe.

For novices and afficionados alike, Anthony Dias Blue's Pocket Guide to Wine 2006 will lead you to the best choices -- and values -- without pretense or hyperbole. With a special eye for American wines and those that are unheralded yet not to be missed, Blue makes the process of choosing wine in a store or restaurant simple. He provides:

Extensive listings of wineries on six continents, from Mexico to South Africa, from Long Island to Israel, and even from China to India
Outstanding and cult wineries -- and wineries to watch
Profiles of each region that focus on key characteristics and varieties
Ratings, succinct descriptions, and opinions about each producer
Updated vintage reports
Advice about what to drink now

Salud or Fresh from the Past

2009-11-29T15:01:00.000-08:00

Salud!: The Rise of Santa Barbara's Wine Industry

Author: Victor W Geraci

In 1965, soil and climatic studies indicated that the Santa Ynez and Santa Maria valleys of Santa Barbara County, California, offered suitable conditions for growing high-quality wine grapes. Thus was launched a revival of the area's two-centuries-old wine industry that by 1995 made Santa Barbara County an internationally prominent wine region. Salud! traces the evolution of Santa Barbara viticulture in the larger context of California's history and economy, offering unique insight into one of the state's most important industries.

California has produced wine since Spanish missionaries first planted grapes to make sacramental wines, but it was not until the late twentieth century that changing consumer tastes and a flourishing national economy created the conditions that led to the state's wine boom. Historian Victor W. Geraci uses the Santa Barbara wine industry as a case study to analyze the history and evolution of American viticulture from its obscure colonial beginnings to its current international acclaim. As elsewhere in the state, Santa Barbara County vintners faced the multiple challenges of selecting grape varieties appropriate to their unique conditions, protecting their crops from disease and insects, then of developing local wineries capable of producing consistently high-quality wines and of marketing their products in a highly competitive national and international market. Geraci gives careful attention to all the details of this production: agriculture, science, and technology; capitalization and investment; land-use issues; politics; the specter posed by the behemoth Napa and multinational wine corporations; and the social and personal consequences of creating and supporting an industry vulnerable to so many natural and economic crises. His extensive research includes interviews with many industry professionals.

California is today one of the world's major wine producers, and Santa Barbara County contributes significantly to the volume and renowned quality of this wine production. Salud! offers a detailed and highly engaging overview of an industry in which the ancient romance of wine too often obscures a complex and highly diverse modern vintibusiness that for better, and sometimes for worse, has shaped the regions it dominates.

	List of Illustrations
	Preface
	Acknowledgments
	Introduction	1
1	Northern European Roots and the First American Wine Culture	7
2	Boom and Bust: Birth and Death of the First California Wine Industry	25
3	The California Wine Revolution	47
4	Santa Barbara Pioneers Plant Winegrapes	62
5	Santa Barbara Develops Wineries: 1970s-1980s	80
6	Santa Barbara Gains Recognition	100
7	The Business of Wine: 1990s	116
8	Santa Barbara Vintibusiness	131
9	Wine Is Here to Stay: Santa Barbara, California, and the United States	144
	Epilogue: A Backward Look Forward	153
	Notes	179
	Selected Bibliography	213
	Index	231

Look this: Feeding Your Appetites or Half a Brain Is Enough

Fresh from the Past

Author: Sandra Sherman

Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. From cookbook of the day she gives us 120 original recipes, together with contemporary translations that give step-by-step instructions for cooks of any level.

Library Journal

Sherman, a food and cultural historian and professor of British literature (Univ. of Arkansas), became interested in British recipes of the 18th century when she wrote an earlier book on the food crisis that arose then. For this ambitious new title, she researched the food of the era's rich and the poor and, with the Chotokowskis' assistance, "translated" 120 recipes from cookbooks of the time. Unlike the recipes in Francine Segan's recent The Philosopher's Kitchen (LJ 8/04), which featured the food of ancient Greece and Rome, most of these probably have more appeal as curiosities than as dishes for a contemporary cook; many seem overly rich or complicated, with lengthy ingredients lists and subcomponents like General Cullis and Essence of Ham. The breadth of Sherman's research is impressive, but her book will be more valuable as a culinary history. Recommended for special collections. Copyright 2004 Reed Business Information.

Fortune Cookie Chronicles or Food in the Social Order

2009-11-28T11:20:00.000-08:00

Fortune Cookie Chronicles: Adventures in the World of Chinese Food

Author: Jennifer 8 Le

If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

The New York Times - Jane and Michael Stern -

Lee is a city-beat reporter for The New York Times. Her inclination as a journalist is to trace a story all the way to its genesis, but not without taking some fascinating detours…It's fun to read about the Jewish passion for "safe treyf" (Yiddish for nonkosher food) and to accompany Lee on an exhaustive hunt for "The Greatest Chinese Restaurant in the World" outside China, Hong Kong and Taiwan. But amusing as such diversions are, Lee's book is more serious than its jolly subtitle suggests, exposing some very ugly sides of the business.

The Washington Post - Christine Y. Chen

Reading Lee's book is almost like watching a documentary travelogue. From all-you-can-eat buffets in Kansas to the small southern Chinese village of Jietoupu, where she tracks down descendants of General Tso (who, natch, have never heard of, seen or tasted their forefather's infamous chicken dish), the author takes readers by the hand and brings them on her adventure…Where Lee really shines, though, is in describing the people who have cooked, served and delivered America's favorite cuisine. The Fortune Cookie Chronicles isn't just about the popularization of Chinese food; it's also a story of Chinese immigrants in America.

Publishers Weekly

Readers will take an unexpected and entertaining journey-through culinary, social and cultural history-in this delightful first book on the origins of the customary after-Chinese-dinner treat by New York Timesreporter Lee. When a large number of Powerball winners in a 2005 drawing revealed that mass-printed paper fortunes were to blame, the author (whose middle initial is Chinese for "prosperity") went in search of the backstory. She tracked the winners down to Chinese restaurants all over America, and the paper slips the fortunes are written on back to a Brooklyn company. This travellike narrative serves as the spine of her cultural history-not a book on Chinese cuisine, but the Chinese food of take-out-and-delivery-and permits her to frequently but safely wander off into various tangents related to the cookie. There are satisfying minihistories on the relationship between Jews and Chinese food and a biography of the real General Tso, but Lee also pries open factoids and tidbits of American culture that eventually touch on large social and cultural subjects such as identity, immigration and nutrition. Copious research backs her many lively anecdotes, and being American-born Chinese yet willing to scrutinize herself as much as her objectives, she wins the reader over. Like the numbers on those lottery fortunes, the book's a winner. (Mar.)

School Library Journal

Adult/High School- Lee takes readers on a delightful journey through the origins and mysteries of the popular, yet often overlooked, world of the American Chinese food industry. Crossing dozens of states and multiple countries, the author sought answers to the mysteries surrounding the shocking origins of the fortune cookie, the inventor of popular dishes such as chop suey and General Tso's chicken, and more. What she uncovers are the fascinating connections and historical details that give faces and names to the restaurants and products that have become part of a universal American experience. While searching for the "greatest Chinese restaurant," readers are taken on a culinary tour as Lee discovers the characteristics that define an exceptional and unique Chinese dining experience. Readers will learn about the cultural contributions and sacrifices made by the Chinese immigrants who comprise the labor force and infrastructure that supports Chinese restaurants all over the world. This title will appeal to teens who are interested in history, Chinese culture, and, of course, cuisine. Recommend it to sophisticated readers who revel in the details and history that help explain our current global culture, including fans of Thomas L. Friedman's The World Is Flat (Farrar, 2006) and Steven D. Levitt and Stephen J. Dubner's Freakonomics (Morrow, 2006).-Lynn Rashid, Marriots Ridge High School, Marriotsville, MD

Kirkus Reviews

A quest. With eggrolls. Debut author Lee, a New York Times metro reporter, has been fascinated by the culturally mixed nature of Chinese restaurants ever since she discovered from reading The Joy Luck Club in middle school that fortune cookies are not Chinese. "It was like learning I was adopted while being told there was no Santa Claus," writes this ABC (American-born Chinese), who never thought to wonder why the food in those white takeout cartons tasted nothing like Mom's home cooking. But she didn't become really obsessed until March 30, 2005, when a surprisingly large batch of lottery-ticket buyers across the country scored some big money in a Powerball drawing with numbers they got from fortune cookies. Lee drew up a list of the restaurants that had served the Powerball winners and used that as a jumping-off point for a trip that covered 42 states and included stops at eateries ranging from no-frills chow mein joints to upscale dim sum parlors. As she explored this vast sector of the food-service world-there are more Chinese restaurants in the United States than McDonald's, Burger Kings and KFCs combined-she learned about the science of soy sauce, the manufacture of takeout containers and the connection between Jewish culture and Chinese food. Lee's charming book combines the attitude and tone of two successful food industry-themed titles from 2007. Like Trevor Corson (The Zen of Fish: The Story of Sushi, from Samurai to Supermarket), she embeds her subject's history in an entertaining personal narrative, eschewing cookie-cutter interviews and dry lists of facts and figures. Like Phoebe Damrosch (Service Included: Four-Star Secrets of an Eavesdropping Waiter), she has a breezy,likable literary demeanor that makes the first-person material engaging. Thanks to Lee's journalistic chops, the text moves along energetically even in its more expository sections. Tasty morsels delivered quickly and reliably.

Prologue: March 30, 2005     1
American-Born Chinese     9
The Menu Wars     27
A Cookie Wrapped in a Mystery Inside an Enigma     38
The Biggest Culinary Joke Played by One Culture on Another     49
The Long March of General Tso     66
The Bean Sprout People Are in the Same Boat We Are     84
Why Chow Mein Is the Chosen Food of the Chosen People-or, The Kosher Duck Scandal of 1989     89
The Golden Venture: Restaurant Workers to Go     107
Take-out Takeaways     139
The Oldest Surviving Fortune Cookies in the World?     143
The Mystery of the Missing Chinese Deliveryman     151
The Soy Sauce Trade Dispute     165
Waizhou, U.S.A.     179
The Greatest Chinese Restaurant in the World     209
American Stir-fry     250
Tsujiura Senbei     260
Open-Source Chinese Restaurants     266
So What Did Confucius Really Say?     273
Acknowledgments     292
Notes     296
Bibliography     303

Book review: Global Insitutions and Development or Cost Estimating

Food in the Social Order: Studies of Food and Festivities in Three American Communities, Vol. 9

Author: Mary Douglas

This title is available as part of the 10-volume set, Mary Douglas: Collected Works, or as an individual volume.

The Home Science Cook Book or Amanda Rorys Favorite Recipes

2009-02-23T13:05:00.000-08:00

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.

Land That Thyme Forgot or Soup Book

2009-02-22T09:23:00.000-08:00

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.

Tequila and Tequila Drinks or Rick Steins Seafood Odyssey

2009-02-21T05:42:00.000-08:00

Tequila and Tequila Drinks (Quamut)

Author: Quamut

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.

Capsicum or Shunju

2009-02-20T02:00:00.000-08:00

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.

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.

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

2009-02-18T22:19:00.000-08:00

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.

Hearty Vegetarian Soups and Stews or Enciclopedia de la Cerveza

2009-02-17T18:38:00.000-08:00

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.

Chocolate or Engineering Trouble

2009-02-16T14:56:00.000-08:00

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.

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?

	List of illustrations
	Acknowledgments
	Introduction: Biotechnology in the New Millenium: Technological Change, Institutional Change, and Political Struggle	1
1	Wonderful Potencies? Deep Structure and the Problem of Monopoly in Agricultural Biotechnology	24
2	Building a Better Tree: Genetic Engineering and Fiber Farming in Oregon and Washington	63
3	The Migration of Salmon from Nature to Biotechnology	84
4	Making Biotech History: Social Resistance to Agricultural Biotechnology and the Future of the Biotechnology Industry	111
5	Eating Risk: The Politics of Labeling Genetically Engineered Foods	130
6	The Global Politics of GEOs: The Achilles' Heel of the Globalization Regime?	152
7	Biotech Battles: Plants, Power, and Intellectual Property in the New Global Governance Regimes	174
8	From Molecules to Medicines: The Use of Genetic Resources in Pharmaceutical Research	195
9	The Brave New Worlds of Agricultural Technoscience: Changing Perspectives, Recurrent Themes, and New Research Directions in Agro-Food Studies	218
	Conclusion: Recreating Democracy	239
	Glossary	255
	Contributors	259
	Bibliography	263
	Index	297

Fast and Fabulous or Are You Hungry Dear

2009-02-13T07:26:00.000-08:00

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.

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.

Wild about Seafood or Book of Tea

2009-02-10T16:55:00.000-08:00

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.

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)

Lalmanach Du Whisky Pur Malt or Safe Handling of Foods

2009-02-09T13:12:00.000-08:00

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)

Casseroles to the Rescue or World Guide to Bread

2009-02-08T09:30:00.000-08:00

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!

World Guide to Bread

Author: Christine Ingram

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

Asian Accents or Fat Free Cooking

2009-02-07T05:47:00.000-08:00

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:
Introduction 6
Healthy eating guidelines 8
Nature's low fat ingredients 10
Fat reducing tips 12
Fat-free cooking methods 13
Cooking with low fat or non-fat ingredients 14
Minimizing oil in cooking 16
Low fat stocks 17
Low fat sauces 18
Low fat sweet options 19
The fat and calorie contents of food 20
Soups and Starters 22
Pasta, Pulses and Grains 34
Meat and Poultry 46
Fish and Seafood 58
Vegetables and Salads 68
Desserts, Cakes and Bakes 80
Index 96

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

2009-02-06T02:05:00.000-08:00

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

Sticks Seeds Pods and Leaves or Spirit House Thai Cooking

2009-02-04T22:24:00.000-08:00

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.

Southern Recipes and Legends or Crab Lovers Book

2009-02-03T18:42:00.000-08:00

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.

Seasons Celebrations or Food Choice and Obesity in Black America

2009-02-02T15:00:00.000-08:00

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. I The African American overweight and obesity problem
1 The African American weight problem 3
2 Overweight and obesity among African American 23
Pt. II Sociocultural issues
3 Body image preferences among African Americans 43
4 Food preferences among African Americans 61
5 Exercise and physical fitness perspectives among African Americans 81
6 Adding African American culture to health, physical fitness, diet, and food programs 105
Pt. III The new cultural approach
7 The new black cultural diet and lifestyle 131

Christmas with Southern Living 2005 or Saltwater Cookbook

2009-02-01T11:17:00.000-08:00

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.

Vegetables or 101 Best Ever Recipes

2009-01-31T07:35:00.000-08:00

Vegetables

Author: Christine Ingram
The ultimate illustrated guide to over 180 different vegetables, featuring more then 100 step-by-step recipes. This is the only reference book on identifying, preparing, using and cooking vegetables that you will need!

See also: SQL Server 2005 Bible or Viva Pinata
101 Best-Ever Recipes: Stand-up Cards: A Deck of Fantastic Dishes

Author: Martha Day
This beautifully presented deck of recipe cards has a pull-out easel on the back of the box and sturdy corner pockets on the front so that individual recipe card can be simply slotted in place for hands-free display. Contained within the pack are 101 mouthwatering recipes suitable for all occasions and every palate.

Anthropology of Food and Body or Decantations

2009-01-29T15:37:00.000-08:00

Anthropology of Food and Body: Gender, Meaning and Power

Author: Carole Counihan
The Anthropology of Food and Body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. Carole M. Counihan takes a cross-cultural approach to ask compelling questions about eating disorders, body dissatisfaction, bodily changes in reproduction, and gender differences around food.

Using ethnographic data from her fieldwork in Europe and the U.S., the author addresses issues around food, culture and gender such as: What powers do women gain and lose through their control over food preparation and distribution? What do food images in children's fantasy stories tell us about their sense of self? How do beliefs about eating and intercourse in different cultures reflect and affect gender ideology? How does the objectification of the female body subordinate women, and how can women challenge it? And how do pregnancy and birth affect women's body image and empowerment? This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender.

New interesting book: Chef in Your Backpack or Guy Cant Cook
Decantations: Reflections on Wine by the New York Times Wine Critic

Author: Frank J Prial
Frank J. Prial has written authoritative and entertaining wine articles for The New York Times for over 25 years. His pieces have delighted wine lovers of all ages with celebrations of old favorites and forays into new tastings from around the world. In Decantations, Prial's first book since Wine Talk was published in 1978, the wine master's finest columns are gathered on everything from imbibing with the Rothschilds in France to stalking Zinfandels and Chardonnays in Africa.

This robust collection of articles, organized by topic, include informative, humorous, and sometimes unorthodox observations on wine making, wine families, wine personalities and the wine business, as well as tips on ordering, tasting, and enjoying wine. An essential book for lovers of wine and lovers of lovers of wine.

Kirkus Reviews
Unlike Rod Phillips (see above), New York Times wine critic Prial can be both stiff and fawning, but he brings to his reporting two invaluable qualities: he's been on the beat for 30 years, and he keeps an eye skinned for the beat less beaten. For his first book since "Wine Talk" (1978), Prial gathers pieces that he's contributed to his "Wine Talk" column over the last 20 years. Status-conscious to a fault and given to a degree of toadyism-"urbane doyen," "golden Lexus," and "a double magnum for $8,000" fall from his lips like crumbs from dry toast-he can also be lazy, as when he builds an entire article out of pull-quotes from A. J. Liebling's Between Meals. Fortunately, however, he has much of interest to say about the culture of wine (he doesn't waste much time with tasting notes), informative and fascinating things that allow wine's bigger picture to take shape. There is a terrific column on the Irish immigrants to France, the "Wild Geese" who lent their names to Lynch-Bages and Leoville-Barton. There is time well-spent with small producers, including an extended article on the "garagistes" of France and cult wines and custom-crush operations of California, and three good columns on Randall Grahm of Bonny Doon, who is always happy to administer some much-needed oxygen to the rarified world of making wine. Prial is good at the odd angle-how "alternative wood products" are used to put the oak in Chardonnay, or how the Scots make wine out of silver birch-and his moments of humor come like fat drops of rain after a Sonoma summer: One January ("the time of year when even normally prudent people lose all sense of caution"), he makes a prediction that "Four more bottles of winebearing Thomas Jefferson's initials will mysteriously turn up at a wine auction in Zurich." Like a good newspaperman, Prial deploys his nose for the story before taking in the bouquet.

Soyfoods Cookery or Ice Cream

2009-01-28T11:55:00.000-08:00

Soyfoods Cookery: Your Road to Better Health

Author: Louise Hagler
Versatile soyfoods can enhance your everyday meals in so many delicious, healthful, and simple ways. Tasty soyfoods offer a readily available, versatile, and economical source of high quality protein, as well as other healthful benefits, for vegetarians and non-vegetarian alike.
The number of recognized health benefits gained from consuming soyfoods continues to grow. Mark Messina, Ph.D. and Virginia Messina, M.P.H., R.D. present an overview of the exciting recent findings.
Discover how easy it is to cook up a wide variety of delectable dishes using tofu, tempeh, soymilk, miso, textured vegetable protein, and other readily available soyfoods. Add a little soy to your life, and be on your road to better health!

Read also Understanding Homeland Security or London 1900
Ice Cream: From Cassata Semi-Freddo to Cider Apple Sorbet

Author: The Tanner Brothers
With a history spanning 200 years, ice cream has developed from its original recipe of ice mixed with fruit into the popular and beloved dessert we know today. The Tanner Brothers have compiled a stunning array of recipes, updating the traditional ice cream concept and adding their own unique twist. From sorbets to savory ices, the book has a recipe to suit all tastes, from the most seasoned chocolate lover to those with more sophisticated palates. Developed by the Tanner Brothers at their restaurant in Plymouth, the recipes are designed to appeal to both amateurs and professional chefs and are accompanied by mouthwatering photographs and easy-to-follow instructions, rendering the art of ice cream-making accessible to everyone.

Street Food or Fuss Free Food for Babies and Toddlers

2009-01-27T08:13:00.000-08:00

Street Food: Exploring the World's Most Authentic Tastes

Author: Tom Kim
For those who dream about the great foods you will eat as you travel around the world, Tom Kime documents his personal voyage of culinary discovery in this continent-by-continent cookbook that shows you how to prepare at home the food, the traditions and techniques of true locals.

Read also Bouncing Back from Pregnancy or Water Learning
Fuss-Free Food for Babies and Toddlers: 150 Healthy Home-Made Recipes

Author: Sara Lewis
Invaluable advice on topics such as equipment; hygiene; when to begin weaning; batchcooking; nutrition; fussy eating; going vegetarian and much more

Food of Japan or Louisiana Temptations

2009-01-26T04:31:00.000-08:00

Food of Japan

Author: Shirley Booth
A Japanese culinary revolution is taking place in America: witness the explosion in the number of sushi bars, as well as the popularity of noodles, rice, and other Japanese foods, and their appearance in supermarkets across the country. Japanese cuisine is being served up in restaurants everywhere, and much has been written about the health benefits of miso, steamed fish, and green tea. Japanese foods are finally being appreciated in the West, but most of us are still unfamiliar with how they are prepared. In Food of Japan, Japanese cooking specialist and food writer Shirley Booth takes us on a fascinating step-by-step tour of the history, culture, recipes, and techniques of Japanese cuisine. Japanese cuisine is a cuisine low in saturated fats and oils, and rich in foods that are good for you -- soy, rice, fish, vegetables, and fruit. And it has been shown to prevent heart disease and other illnesses, and to lower blood pressure and cholesterol. The Japanese style of eating is also conducive to good health: lots of small portions eaten slowly and in a relaxed fashion. It is as convivial as Spanish tapas or Greek meze, especially when accompanied by sake, Japanese rice wine. But above all, it is as delicious as it is healthful.
Simplicity is one of the most surprisingly pleasant elements of Japanese cooking. Like Mediterranean cooking, it relies on fresh, seasonal ingredients, and is simply and easily prepared. In Food of Japan, author Shirley Booth reveals the intriguing history of Japanese cooking, its styles and traditions -- from Imperial cooking to Zen cooking to the food of the Yayai, or street vendors. Every aspect is explained: the ingredients, the techniques, the equipment, and the importance of color and presentation. She shares over 200 tempting recipes including soups, broths, dumplings, noodle dishes, tempura, sushi, pickles, desserts, and beverages. With or without chopsticks, classics such as Broiled Eel on a Bowl of Rice (Unagi donburi or unadon) and new dishes with a twist like Chicken Breasts with Vinegar, Mustard, and Miso Dressing (Sasami no karashi zu) make Japanese cuisine very much the food of today. Food of Japan invites us to sample these recipes and discover a whole new/old world of tantalizing tastes and textures.

Book review: Cooking the Roman Way or How to Throw a Great Derby Party
Louisiana Temptations: Recipes from Louisiana Farm Bureau Women

Author: Louisiana Farm Bureau Federation
Prepare to be tempted by "Louisiana Temptations". Giving in never tasted so good. This beautiful cookbook features family-favorite recipes from Louisiana Farm Bureau Women. Eight chapters offer a delicious collection of all the cuisine the Bayou State has to offer. Full-color cover and concealed Wire-O bound to lie flat, and includes nutritional analysis.

Cooking the Roman Way or How to Throw a Great Derby Party

2009-01-25T00:49:00.000-08:00

Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome

Author: David Downi
Rome is the most beloved city in Italy, if not the world. Rich in culture, art, and charm, the Eternal City is also home to some of the most delicious and accessible cooking in all of Italy. Influenced by both the earthy peasant fare of the surrounding hillsides and the fish from the nearby Mediterranean, Roman food makes the most of local ingredients and simple, age-old techniques. Yet while Italian cookbooks abound, no American book has focused on Romes unique and varied fare. In this beautifully illustrated cookbook, author David Downie and photographer Alison Harris offer a comprehensive collection of more than 125 Roman recipes, exploring the lively, uncomplicated food traditionally served in Roman homes and trattorie. From well-known dishes like Spaghetti Carbonara, to popular snack food like Pizza Bianca, to distinctive specialties like Roast Suckling Lamb, each recipe in Cooking the Roman Way is simple, authentic, and easy to make at home. With four-color photographs of landmarks, markets and food, stories about and profiles of food vendors, entertaining anecdotes, and a food lovers guide to the streets of the city, this book paints a vivid picture of Rome and the food that has sustained it for millennia.
Publishers Weekly
Food writer Downie explores the streets and alleys of Rome, gathering recipes from trattoria chefs, home cooks, and even his Roman-born mother in this wonderfully complete culinary tour of the Eternal City. The food of Rome has both inspired and been inspired by the food from other regions throughout Italy, and Downie highlights each recipe with history and anecdotes. For starters, Downie explores Rome's Jewish Ghetto and appears with Carciofi alla Giuda (Fried Artichokes, Jewish Style) and Fiori di Zucca Fritti (Fried Zucchini Flowers). Ubiquitous throughout Italy are two dishes-both of which are made with guanciale, cured pork jowl, and generous helpings of Pecorino Romano cheese: the Bucatini all'Amatriciana (named for the mountain town southeast of Rome) and the Spaghetti alla Carbonara (which many believe got its name from the dish's carbon-looking pepper flakes). Main meals include Martino al Forno (Monkfish Baked on a Bed of Lemony Potatoes) and the comfort dish, Frittata con le Zucchine (Zucchini Frittata with Fresh Mint and Pecorino Romano). For dessert there's the Christmastime special, Fichi Ripieni (Dried Figs Stuffed with Ricotto and Almonds and a summer cooler, La Granita di Caffe della Tazza d'Oro, a coffee granita. In his first cookbook, Downie has beautifully and evocatively captured the cuisine of one of the world's best-known cities. (Nov.) Copyright 2002 Cahners Business Information.
Library Journal
Considering the number of Italian cookbooks published in the last few years, it's surprising that Downie's is one of a handful to focus on the food of the Eternal City. Of course, there are regional cookbooks that include the city and its environs, and dishes alla romana appear in many other Italian cookbooks, but none has explored Roman food in such passionate detail. Downie, a well-known food and travel writer, provides truly authentic versions of both specialties (e.g., Fried Artichokes Jewish-Style, which reflects the Roman "obsession" with artichokes and the strong influence of the Jewish community) and relatively unknown but delectable dishes (e.g., Curly Endive Risotto and Sweet-and-Sour Wild Boar or Pork). He writes amusingly and knowledgeably on everything Roman, including the city's long culinary history, and color photographs of markets and other street scenes, architectural details, and many of the recipes add to the appeal of the book. Highly recommended. Copyright 2002 Cahners Business Information.

Interesting textbook: Direzione ed amministrazione di professione d'infermiera: Una guida pratica
How to Throw a Great Derby Party

Author: Sue Wyli
Almost as famous as the race itself, the Kentucky Derby party is a celebrated rite of spring. With its roots in the heart of horse country, the Derby party has a rich history in Kentucky. Horse owners and breeders fete their guests with extravagant dinners, top-class entertainment, and free-flowing libations. Derby party fever has swept the country, and these days fun seekers celebrate the Run for the Roses in cities and towns across the country. Indeed, the largest Derby party outside of Kentucky takes place in Washington, D.C. How to Throw a Great Derby Party contains recipes for mint juleps and more, tips from famous hostesses, trivia, and history.

Wrestling with Gravy or Southwest Indian Cookbook

2009-01-23T21:07:00.000-08:00

Wrestling with Gravy: A Life, with Food

Author: Jonathan Reynolds
In this inviting feast of a memoir, former New York Times food columnist Jonathan Reynolds dishes up a life that is by turns hilarious and tender–and seasoned with the zest of cooking, family, eating, and lounging around various tables in tryptophanic stupors.

Growing up on Manhattan’s Upper East Side, a child of material privilege and emotionally distant parents, young Jonathan discovers that food serves as a catalyst for adventure, a respite from loneliness, and a fail-safe way to navigate his often eccentric surroundings. When Jonathan is thirteen, his uncle Bus, a surrogate father of sorts, treats him to his first fine dining experience, at the old Westbury Hotel on Madison Avenue. The suspicious teen orders pheasant under glass–and from the moment the glass dome is lifted, Reynolds’s culinary curiosity takes off.

Always absorbing, often hilarious, and surprisingly affecting, Wrestling with Gravy is full of wonderful characters and anecdotes. With droll self-effacement and a sharp eye for detail, Reynolds relives the time that his own father made a move on his girlfriend during a meal at Maxim’s in Paris; extols the surprising virtues of baseball stadium cuisine (with the exception of New York); and recounts how he once whipped up a seductive meal for a woman, only to have her excuse herself after dessert because she had another date lined up, buffet-style, later in the evening. Even on a glum Christmas day in New York City, or at the deathbed of his dear cousin the actress Lee Remick, food offers solace and a cathartic sense of home.

Rare among culinary memoirs, Wrestling with Gravy speaks eloquentlyabout food without affectation, while striking a note of cosmic comedy and honest regret. And of course, the recipes are all here, too–from a perfect water-smoked Thanksgiving turkey to a barbecued Chinese duck, from an old-fashioned malted to Flaming Babas au Armagnac. Like a truly great meal, Wrestling with Gravy will entertain and satisfy any reader’s appetite.

For five years, Jonathan Reynolds brought oxygen to the food page of The New York Times Magazine. He was smart and buoyant as he rummaged around in memory's trunk for food-worthy anecdotes to chew upon. The pieces were highly personal, showcasing his quirks and irreverence as much as any foodstuff. His theatrics (fittingly –- Reynolds is a seasoned actor and playwright) were endearing; no surprise, then, when readers took personal interest in his passage, with its hints of darkness lurking amid the drollery.
Reynolds' memoir, "Wrestling With Gravy," is as consistently entertaining, in a grim way, as his columns, unveiling the many familial, romantic and professional land mines he discovered –- too late! –- under nearly every step he took, each fitted with emblematic recipes, balms for his wounds: "Food is controllable, while most of life isn't."
His father was absent, off performing "entrepreneurial calisthenics"; his mother was lost to depression. There were boarding school expulsions, and a jail stay prompted by his youthful infatuation with actress Kim Novak. Hollywood was a bitter pill –- "The stars sip their strawsful of sugarless broth fumes and vapor of fetal watercress leaf helicoptered to their trailers" –- part and parcel of his "insanely and unrealistically ambitious" screenwriting career. Friends and family died; his marriage went south.
The gloom is beveled, thankfully, by his children, a guiding-star uncle, a second marriage, sweet playwriting success, all artfully etched with a hand as graceful as his progress clubfooted. (Said clubfoot precedes him during an ill-advised, weirdly nescient chapter analyzing American politics, but then half of Reynolds' charm is his flaws.)
Not to forget the associative, heartening foods, like Kubbervik Scallops, Undocumented Tamales and Stargazy Pie, with sardine snouts poking through the puff pastry. If hunger is the best sauce, a spoonful of agony worked wonders for Reynolds. –The Atlanta-Journal Constitution

The New York Times - John T. Edge
Reynolds is at his best when purposefully entangling libido and linguine. He relishes a Paris dinner during which his father makes a move on his girlfriend. (Ditto his time in the Philippines, working on a book about the filming of "Apocalypse Now" while rooming with a former Playboy Playmate of the Year.) And he preens when recounting the response of his first wife to a dish of truffles poached in Champagne and sherry, describing her response as "so appreciative and sexual that the afternoon was gone completely, and I knew this match would work." He even manages to declare his unrequited love for Dolly Parton in the midst of a discursive exploration of malted milk.
Publishers Weekly
Reynolds, a self-described "artistic entrepreneur," has been an actor, a screenwriter, a playwright, a television producer, as well as a food columnist for the New York Times Magazine. As a boy, he first discovered fine dining with his indulgent Uncle Bus, who not only let him order pheasant under glass in a ritzy Madison Avenue restaurant but rescued him from having to eat it by quietly offering to trade plates. Some years later, when his wealthy divorced father gave him a transatlantic first-class ticket on the SS France, the food was so exquisite Reynolds found himself "beginning to wonder if there was anything in life worth doing between meals." While he ultimately found much to do campaigning for Eugene McCarthy, studying at various acting schools, working with great Hollywood directors there was always some dish that made each episode memorable. From the "gruesome oatmeal" he's served after a night in jail for trying to crash Kim Novak's private home to the Cinderella truffles he made to seduce his first wife, Reynolds tells the tale as well as sharing the recipe. Even if we don't actually make his pissaladi re au confit de canard or the simpler sea urchin ceviche, to read through the intricate steps in these preparations reminds readers of the drama and delight of great eating. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
Former New York Times Magazine food columnist and award-winning playwright Reynolds has penned an entertaining coming-of-age memoir. In a self-effacing style, he recounts humorous and bittersweet passages of a life that revolves around food, ranging over his parents, his loves, his writing career, current events, his cousin actress Lee Remick (among other celebrities), and his passion for all things culinary. Recipes, encompassing the simple and the exotic, are adapted from cookbooks and notable restaurant chefs. Reynolds even offers up his own creations. It would have been a treat to see a recipe index, but that's only a quibble. Sure to delight readers; recommended for public libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Read also Where Soldiers Fear to Tread or Vermeers Hat
Southwest Indian Cookbook: Pueblo and Navajo Images, Quotes and Recipes

Author: Marcia Keegan
This richly descriptive book includes recipes and folklore about the preparation of food by Southwest Indian people. A best-selling favorite that delights the palate and the eye, this cookbook ventures beyond mere recipes into the hearts and souls of the Pueblo and Navajo Indians. In these Native cultures, growing food and its preparation are intimately tied to religious ceremony.
Associated Press
This book combines recipes and text with sensitive color photographs. The photo book is a gourmet treat for jaded appetites.
New York Times Book Review
Striking color photographs and an informative and beguiling text and recipes on the food and folklore.... [A] loving and poetic presentation of both the cuisines and the people behind them.
New England Review of Books
An amazing mix of history, folklore, photography and recipes from the American Southwest.... The recipes are direct and easy. An excellent addition to any cook's library.

Furniture City Feasts Restored or Straub Brewery Pennsylvania

2009-01-22T17:26:00.000-08:00

Furniture City Feasts, Restored: A Collection of Recipes from The Junior League of High Point

Author: Staff The Junior League of High Point
The restoration of a historic home is the inspiration for this revitalized edition of our 1974 cookbook. Select classic and new recipes, including favorites from local chefs, celebrate the art of cooking and southern hospitality. Interesting facts about High Point, the home furnishings capital of the world, also make this cookbook an enjoyable read.

Books about: The European Union or Help Wanted
Straub Brewery, Pennsylvania (Images of America Series)

Author: John E Schlimm
The Straub Brewery was founded in the 1870s by German immigrant Peter Straub. At the age of 19, during the rise in German nationalism, Straub left his home and family in search of the American dream. Today, the Straub Brewery remains one of the oldest breweries in the country and is still owned and operated by its founding family, now into its sixth generation. The Straub Brewery takes great pride in producing Straub beer and the award-winning Straub Light, which are distributed throughout Pennsylvania and parts of Ohio and enjoyed by fans from around the world. Straub Brewery illustrates the evolution of this Pennsylvania landmark business, which has spanned three centuries. From the days when Straub beer was delivered in wooden kegs by horse and buggy to the newest stainless steel kegs that are delivered via semitruck, Straub Brewery takes readers on an unprecedented and thirst-quenching tour of the operation. This pictorial history unearths the Straub family legacy, the brewing process, and the events that have secured the brewery's "eternal tap" on history.

San Luis Obispo County Wineries or Meat Club Cookbook

2009-01-21T13:43:00.000-08:00

San Luis Obispo County Wineries

Author: Janet Penn Franks
A photographic guide to wineries of California's San Luis Obispo County.Author Janet Penn Franks profiles 60 of the area's premier wineries, providing wine tasters with clear and simple directions to the vintners and wines of their choice. Striking color photographs illustrate these perfect destinations for wine sampling, gourmet gifts, attractive dйcor, and enchanting landscapes.

New interesting book: Control 2000 or International Trade
Meat Club Cookbook: For Gals Who Love Their Meat!

Author: Vanessa Fuller Dina
The rules of the Meat Club:
- You have to be a girl
- You have to eat meat (any kind)
- You have to love to talk about meat
- What's said in the Meat Club, stays in the Meat Club
Tired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, saut ed, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, cute gatefolds revealing the different cuts of meat, and a convenient lay-flat binding, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamb and eat it too.
Publishers Weekly
Although cutesy vintage fabric trimmings illustrate the pages of this cookbook written by three young women, don't call it a "girls' guide to meat"-because it's much more than a guidebook for women who need to cook for their meat-eating guys. Dina, Fuller and DePalma are carnivorous and proud of it, and give chicken Caesar salads and other chick-fare a run for their money with enthusiastic, in-depth information on beef, pork and lamb. The authors share advice on finding and building a relationship with a butcher, explain how to buy meat and unveil 60 classic recipes. Busty Burgers, Beef 'n' Beer Stew, Easy-Bake Spareribs, and Lamb Chops and Turnip Mash are just a sampling of the offerings; many recipes begin with anecdotes like "Every summer, Kristina attends a family picnic" or "Vanessa's Korean aunt, Janette, is the inspiration for this dish." Indeed, there's a friendly feel to this work, which brims with kitsch. It looks like a 1950s sewing catalogue of sorts (cuts of beef, for example, are shown via a lovely image of a pink embroidered cow wearing green, ankle-tie pumps, divided into chuck, rib, short loin, etc.). A spiral binding adds to the book's utility. (Apr.) Copyright 2005 Reed Business Information.

Dok Suni or Best of the Best from Missouri

2009-01-20T10:01:00.000-08:00

Dok Suni

Author: Jenny Kwak
In Dok Suni, Jenny Kwak offers a loving and delicious introduction to the most exciting cuisine in the food world today-- Korean cooking. Whether you are one of the millions of Americans who are already devotees of the spicy, healthful, home-style world of Korean food or you're trying it for the first time, Dok Suni will delight with flavorful, authentic, easy-to-prepare specialties and a taste of the family traditions that come to life in every dish.

Ranging from hearty and spicy soups (said to heal whatever ails you), barbecued beef favorites, and rice and noodle dishes to seafood and chicken specialties and the irresistible appetizers and side dishes that make every Korean meal complete, the recipes include: sautéed Korean vermicelli with vegetables * ginseng chicken in broth * spicy stewed crab * beef barbecue with sesame-salt dipping sauce * Korean dumplings * seafood pancake * stuffed zucchini * hearty kimchi soup * among many others.

More than a recipe collection, Dok Suni (the name means "strong woman") opens the door to an entire cuisine. Sprinkled with handed-down fables, secrets for easy preparation, and loving salutes to an immigrant mom who worked hard to make it in America and shows her love through her out-of-this-world kitchen creations, the book is a truly passionate celebration of Korean cooking and eating.

Asian Week - M. Anderson
....[E]ssentially an homage to [Kwak's] mother who...is a gifted cook and a talented restaurateur who now runs a Korean restaurant....The book is long on sentiment and short on specifics....As a family memoir, this book is a charming expression of a daughter's love for her mother....But as a cookbook, it could use a bit more work.
Asian Week - M. Anderson
....[E]ssentially an homage to [Kwak's] mother who...is a gifted cook and a talented restaurateur who now runs a Korean restaurant....The book is long on sentiment and short on specifics....As a family memoir, this book is a charming expression of a daughter's love for her mother....But as a cookbook, it could use a bit more work.
What People Are Saying
Lisa See
Thanks to Jenny Kwak, I'll be able to create fabulous, aromatic, and piquant Korean dishes in my own kitchen. Her recipes are sensational, but I also love her stories. Leafing through the pages of Dok Suni, I felt as though I were in the kitchen with Jenny and her mother, listening, learning, sampling.
—Lisa See, author of On Gold Mountain: The One-Hundred-Year Odyssey of a Chinese-American Family and Flower Net

Quentin Tarantino
Every dish at Dok Suni's tastes as if Jenny's mother made it. It's not just home-cooked--it's mother-cooked.

Alex Rockwell
I understand the Dok Suni means 'strong woman,' and that's got to be true, because it takes a strong woman to make ribs this good.
—Alex Rockwell, filmmaker

See also: Methods of Moments and Semiparametric Methods for Limited Dependent and Variable Models or Race Class Gender
Best of the Best from Missouri: Selected Recipes from Missouri's Favorite Cookbooks

Author: Gwen McKe
From the expedition of Lewis and Clark to the origins of the Pony Express to the stories of Mark Twain, Missouri is full of history and adventure—and discovering the state's cuisine is an adventure, too! Sixty-five of the leading cookbooks from the Show Me State have contributed a delicious variety of recipes to create this remarkable collection. You'll discover such delightful dishes as Log Cabin Cheddar Sticks, Deb's Lip-Lickin' Chicken, Best Bar-B-Que, Old Settler's Baked Beans, Southwest Missouri Blueberry Cream Cheese Muffins, Killer Brownies and Ozark Pudding in the more than 400 recipes included within these pages.

Eating Cuban or Healing Gourmet Eat to Lower Cholesterol

2009-01-17T23:32:00.000-08:00

Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores

Author: Beverly Cox
To "eat Cuban" is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music.

Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigre communities. From their journeys, they've gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs's photographs -many shot on the authors' travels through Cuba-Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafe Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine-in Cuba and the U.S.
Library Journal
Prolific food writer Cox and photographer Jacobs have collaborated on several other cookbooks, including Spirit of the Harvest. Through Jacobs's son, a chef, they were able to travel to Cuba, and their new book is filled with striking photographs of Havana and the Cuban countryside as well as recipes for both traditional and contemporary dishes. The recipes are grouped into five categories-Les Raices (The Roots), Creole Classics, Street Foods, and New Wave Cooking; many, though not all, of the Neuvo Latino dishes come from Cuban chefs cooking in the United States. Cox's head notes are both informative and readable, and the book also includes a glossary of ingredients and cooking terms, a source guide, and a list of "Favorite Places for Eating Cuban." Joining a handful of recent books on Cuban food, e.g., Beatriz Llamas's Taste of Cuba, this is highly recommended. Copyright 2006 Reed Business Information.

Go to: The Mind Boosters or The Ritalin Fact Book
Healing Gourmet Eat to Lower Cholesterol

Author: Healing Gourmet
Use your diet to beat disease and promote wellness with Healing Gourmet
Drawing from the latest scientific research, the Healing Gourmet® series focuses on foods and recipes for managing and preventing a wide range of diet-related illnesses. Written in consultation with a team of leading doctors, nutritionists, and chefs, each book focuses on a specific medical condition and includes delicious, healthy recipes and three weeks of meal plans.
Victoria Rand, M.D., is a clinical professor of medicine at the University of California in San Francisco and has a private practice in internal medicine.
Kathy McManus, M.S., R.D., is the director of the Department of Nutrition and Behavior Modification for the Program for Weight Management at Brigham and Women's Hospital in association with Harvard School of Public Health.
Chef Bev Shaffer is the director of The Mustard Seed Market and Café Cooking School and chef for Cleveland Clinic's "Cooking for Your Heart" program.

The Art of Cookery in the Middle Ages or Making Sense of Wine

2009-01-17T12:50:00.000-08:00

The Art of Cookery in the Middle Ages

Author: Terence Scully
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.

Table of Contents:
1 Introduction 1
2 Similarities in Medieval Foods and Cooking 28
3 The Theoretical Bases for Medieval Food and Cookery 40
4 The Distinctive Nature of Medieval Foods and Cookery 66
5 Medieval Dining 101
6 Beverages 137
7 The Hall, Table and Manners 166
8 Foods for the Sick 185
9 International Foods and Regional Favourites 196
10 Conclusion: The Cook, the Cookery and the Food 236
Bibliography 257
Late-medieval culinary recipe collections 257
Late-medieval medical and scientific works referring to food preparation 260
Modern adaptations of Medieval recipes 263
Index 265

New interesting textbook: Just Another Soldier or The Trial of Donald Rumsfeld
Making Sense of Wine

Author: Matt Kramer
This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more. Kramer explores connoisseurship through the practical devices of "thinking wine" and "drinking wine," making for a most enjoyable and engrossing journey through one of life's most dependable pleasures.
Sacramento Bee
...Kramer remains as pleasurable to read as ever.
Publishers Weekly
Recommend Kramer's book to cherished adult ``children'' who refuse to be weaned from the beer bottle--this book may do the trick of transforming wine drinking into a familiar pleasure. While much wine writing verges on pedantry, columnist Kramer brings a disciplined reporter's ear to his job, along with wit and intelligence to spare. A relatively recent convert to wine, the author remembers how intimidating the drink can be, and seeks to tame it by solving the mysteries of its history, customs and manners. Why, for example, are many corks branded with their vineyard's name and year? As a precaution and tool for identification, lest the bottle label deteriorate in a damp cellar, and the cook or host need to verify the contents. Kramer is also not afraid to say, in his blunt style, that the overly technical language often used to explain how champagne comes by its bubbles is ``gobbledegook.'' And because he asserts that wine is meant to be imbibed with food--``without the context of food, wine is a eunuch''--his final chapter includes recipes for such delicacies as blanc-manger and butternut squash soup. (Sept.)
Library Journal
The author, a widely published food and wine writer, discusses the fundamentals of wine, as well as its fine points, from a perspective that combines common sense with scientific fact. Topics such as wine storage, service, and matching wine with food are dealt with in a no-nonsense fashion. Perhaps more interesting is the opening discussion of connoisseurship and the social dimension of wine. Some recipes are offered in the section on wine with food. The point of view taken is refreshingly free of dogma. This is recommended reading for those interested in wine and is a useful supplement to such standards as Andre Simon's Wines of the World , edited by Serena Sutcliffe (McGraw-Hill, 1981. 2d. ed.).-- Bruce Hulse, Vanguard Technologies Corp., Washington, D.C.

Chez Jacques or Asian Tapas and Wild Sushi

2009-01-17T02:08:00.000-08:00

Chez Jacques: Traditions and Rituals of a Cook

Author: Jacques Pepin
Numbered limited edition with Clothbound slipcase

Of the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America's most beloved cooking teachers, and this book shows us why.

The book's 100 recipes-for soups and appetizers, main courses, side dishes, and desserts-are Pépin's own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it's also a captivating sentimental journey. Each dish is introduced by a recollection-of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer-that invites readers to share in the traditions and rituals of Pépin's most intimate circle.

This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin's paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his "natural habitats"-pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.
Judith Sutton - Library Journal
Prolific author and renowned cooking teacher Pépin here offers a lavishly illustrated culinary memoir. It includes 100 recipes for dishes that he has loved for most of his life, many from his childhood and apprenticeship in France, along with others he and his wife like to cook on a quiet evening at home: Potage Parmentier, Roast Chicken, Caramel Custard. Each recipe comes with a story, and there are 200 color photographs of the dishes and of the chef with friends and family. Pépin also loves to paint, and some of his vibrant works are reproduced here as well. Recommended for most collections.

Interesting textbook: Natural Answers for Womens Health Questions or How to Protect Your Children on the Internet
Asian Tapas and Wild Sushi: A Nibblers Delight of Fusion Cooking

Author: Trevor Hooper
ASIAN COOKING JUST GOT A WHOLE LOT WILDER!
Take the most tasty, exotic ingredients from East and West, mix in a batch of finger foods and appetizers, and watch as the flavors explode. Drawn from the kitchens of Vancouver's popular Raku restaurant, Asian Tapas and Wild Sushi dishes up some of the most innovative and delicious tidbits around. Dip in and find a cuisine that will intrigue, excite, and satisfy your taste buds.

Vancouver Magazine
Trevor Hooper consistently surprises. . . .[Here he] generously gives many of his secrets away. . .
What People Are Saying
James Barber
This is the most imaginative book I have yet seen on the joys of fusion cooking. -- Author of The Urban Peasant

Diane Clement
Trevor's passion and knowledge of 'fusing' the freshest and most powerful ingredients and flavors from around the world are brilliant! -- Author of Diane Clement at the Tomato and Fresh Chef on the Run

Haccp or Beer

2009-01-16T14:27:00.000-08:00

Haccp

Author: Sara E Mortimor
The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems.
As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes.
Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems.

• A concise, easy to use, quick reference book.

• Contains information needed to gain a working knowledge of HACCP.

• Written by people who have proven experience in the field, in both large and small business and on an international basis.

Table of Contents:
Disclaimer
Preface
Sect. 1 Introduction to HACCP 1
1.1 What is HACCP? 2
1.2 Where did it come from? 2
1.3 How does it work? 2
1.4 What are the seven HACCP principles? 3
1.5 Is it difficult to use? 4
1.6 Why use it? 4
1.7 What type of company would use HACCP? 5
1.8 Are there any common misconceptions? 8
1.9 How do we know HACCP works? 9
1.10 What actually gets implemented in the workplace? 10
1.11 How does a HACCP plan get written? 10
1.12 Who carries out the HACCP study? 10
1.13 What is the regulatory position of HACCP? 11
1.14 Are there other driving forces for the use of HACCP? 12
1.15 What does it cost? 13
1.16 Is there anything more that I should know? 14
Sect. 2 The HACCP System Explained 15
2.1 HACCP system overview - How does it all fit together? 16
2.2 HACCP in the context of other management systems - What is HACCP and what is it not? 19
2.3 What is involved in getting started - The preparation and planning stage 28
Sect. 3 HACCP in Practice 37
3.1 Preparation for the HACCP plan development 38
3.2 Applying the principles 45
3.3 Implementation of the HACCP plan 77
3.4 Maintenance of the HACCP system 82
Epilogue 85
App. A Case study: frozen cheesecake 95
App. B: Acronyms and Glossary 123
References 129
HACCP Resources 131
Index 135

Look this: How to Buy Cook Real Meat or MacLeans Miscellany of Whisky
Beer: Health and Nutrition

Author: Charles W Bamforth
This important and extremely interesting book is a serious scientific and authoritative overview of the implications of drinking beer as part of the human diet. Coverage includes a history of beer in the diet, an overview of beer production and beer compositional analysis, the impact of raw materials, the desirable and undesirable components in beer and the contribution of beer to health, and social issues.
Written by Professor Charlie Bamforth, well known for a lifetime's work in the brewing world, Beer: Health and Nutrition should find a place on the shelves of all those involved in providing dietary advice.

Book of Wine or Little Book of Whisky

2009-01-16T05:44:00.000-08:00

Book of Wine

Author: Thierry Desseauv
A series of large-format, lavishly illustrated books covering a range of subjects, including a discussion of the historical dimension and the cultural significance of the theme in question. Each title contains a number of specially-commissioned photographs alongside rich archival material, and includes a full bibliography as well as an exclusive connoisseur's guide full of useful facts and addresses. Both informative and inspirational, the books in this series are all international best-sellers.

Book review: Interactive Computer Graphics or Rick Steves Italys Countryside DVD 2000 2007
Little Book of Whisky

Author: Thierry Benitah
Nothing is more warming than a finger or two of whisky on a cold winter's night. Perhaps this is why the Scots, with their harsh climate, have come to produce such exquisite pure malts and blends over the centuries. Yet there are other traditions of whiskymaking: Ireland, the United States, Canada, and, more surprisingly, Japan have all produced fine whiskies. The first book in the Whisky boxed set explores the history and traditions of whisky, where it originated and how it is made today. There is a special section devoted to whiskies of the world, and a practical buyer's guide listing shops and clubs completes the volume. The second book takes the reader on a taste tour of individual whiskies from Ireland, Scotland, and North America, the historic distilleries that make these precious drinks and guiding the amateur to the whisky most likely to suit his palate. Each whisky is presented via a clear, easytoread table detailing its qualities, as well as information on the distillery that made it. The handy presentation of the Whisky boxed set and the range of interesting facts presented makes this the perfect gift for anyone who enjoys a wee dram.
o Over 130 whiskies tasted
o Includes suggested whisky tours and details on how to visit individual distilleries
o Maps of the principal whiskyproducing regions in each country featured
Author Biography: Thierry Benitah is director of the Maison du Whisky in Paris which exports rare whiskies to the US.

Vegetarian America or Notting Hill Cookbook

2009-01-15T19:02:00.000-08:00

Vegetarian America: A History

Author: Karen Iacobbo
The first complete history of vegetarianism in the United States, this story reveals the people, the organizations, and the events from the late 1700s to the present. Despite generally held notions that today's vegetarianism sprang from 1960s counterculture and that prior to that its only advocates were fanatics and fringe groups, the Iacobbos explore strong movements in other historical eras, whose proponents included esteemed physicians, socialites, and other notable members of the establishment. Until now, no one has chronicled the contributions that advocates of vegetarianism have made to the American way of life in areas such as general eating habits, preventative medicine, feminism, environmental awareness, and elsewhere.
Library Journal
Many people think that vegetarianism in the United States is a phenomenon of the 1960s back-to-the-earth movement, but various individuals and groups throughout our history have practiced vegetarianism for health, spiritual (mainly Christian), environmental, and economic reasons. The journalist-authors chronicle movements of voluntary vegetarianism from the early 18th century through today. Drawing on materials from an impressive array of research libraries and historical societies, they place the story of vegetarianism in relevant historical context, thoroughly treating Sylvester Graham, William Metcalfe, and William Alcott-considered the fathers of American vegetarianism-as well as the Bible Christian Church, Seventh Day Adventists, and the American Vegetarian Society. With little else available on the subject, this extremely well-researched book is a worthwhile purchase for both large public and academic libraries.-Marija Sanderling, Lane Memorial Lib., Hampton, NH Copyright 2004 Reed Business Information.

Look this: Engineering Trouble or Verduras Desde El Desayuno Al Postre
Notting Hill Cookbook

Author: Carina Cooper
Notting Hill is a unique place, quintessentially English, yet cosmopolitan and exotic. The different nationalities have brought to the area a varied selection of ingredients which have been integrated into Carina Cooper's everyday cooking. Carina's fresh approach to cooking includes wonderful recipes for family and entertaining, including prawns marinated with tequila, lime and salt; fennel salad with lemon rind and honey; cardamon and fresh ginger cake; and maple syrup sponge pudding. All the ingredients used are available in supermarkets and Carina suggests an alternative for any unusual ones. "Notting Hill Cookbook" includes a map and detailed directory with email addresses and websites, useful for both the local and the visitor, showing where to find everything from flowers, candles, wine, food and special goodies in the area.

Cooking at My House or Go Ahead Make My Curry

2009-01-15T09:20:00.000-08:00

Cooking at My House

Author: John Bishop
"There is a French saying...which implies that the true test of a chef is to dine at his house. That is essentially what John Bishop has invited us to do in this book. Take advantage of his invitation...You are guaranteed a great time."—Jacques Pépin

His acclaimed restaurant, Bishop's, is practically an institution, but now chef John Bishop offers his favorite family recipes to cooks at home—including such delectable dishes as Fresh Green Pea Soup with Mint, Potato Dumplings with Basil, Roasted Halibut with Sweet Corn Relish, and Bistro Steaks. There are even kid-friendly treats like oven fries in a paper cone and chicken nuggets. From dips to desserts, roasts to vegetarian delights, Bishop's passion for food comes through in every bite.

New interesting book: Energy Keepers Energy Killers or State of the Union
Go Ahead - Make My Curry!

Author: Sami Lalji

A cookbook that will feed your stomach and nourish your soul, Go Ahead --Make My Curry offers the best Indo-American cuisine this side of the ocean. Featuring the recipes of Sami Lalji's eponymous restaurant, such as Pappadum Crusted Salmon, Chilled Minted Mango and Fresh Ginger Soup, and Madagascar Butter Chicken, each dish is accompanied by beverage suggestions and personal reflections from one of Vancouver's most inspiring chefs. Colour photographs highlight these delicious recipes in their mouth-watering glory. Best of all, each dish in this collection is designed to feed thousands of people -- the sale of this cookbook will benefit the Greater Vancouver Food Bank Society, an organization committed to helping people by providing one of the basic needs for survival: food.

Hors DOeuvre Bible or Amazing Soy

2009-01-15T00:37:00.000-08:00

Hors D'Oeuvre Bible

Author: David Paul Larouss
The art of creating enticing and delectable hors d'oeuvres, like most other art forms, is both steeped in ancient and venerable traditions and constantly revitalized through the creativity and innovation of contemporary artists. In its broadest definition, the term hors d'oeuvre-outside the main piece-expands to include antipasti, pasta, hot and cold egg dishes, vegetable dishes, soups, and salads, as well as bite-sized canapés and other dainties eaten with the fingers or small utensils.

In The Hors d'Oeuvre Bible, David Paul Larousse spans the length and breadth of the hors d'oeuvre galaxy to delight, amaze, and inspire you with the tastiest, most voluptuous hors d'oeuvre recipes he has collected over more than two decades of dedicated exploration. From classical hors d'oeuvres, now served in only a handful of great restaurants around the world, to the heavenly creations of some of today's most imaginative culinary professionals, Larousse guides you step-by-step through the design, preparation, and presentation of more than 700 spectacular dishes. Numerous procedural drawings and an entire section on fundamentals help you master the nuts-and-bolts techniques of hors d'oeuvre preparation, and "architectural drawings" illustrate the art of building canapés that are as stunning to the eye as they are pleasing to the palate. Sixteen pages of full-color photographs set a standard of elegance and style for finished presentations. Larousse also supplies colorful anecdotes on the origins of various dishes, how they got their names, and the people who were inspired to create them.

Not only does The Hors d'Oeuvre Bible provide all the techniques and practicalinformation you need for perfect preparation of the many recipes presented, but also it will open your eyes to a world of artistic possibilities. It will inspire you to develop your own special style of preparation and to create sublime hors d'oeuvres of your own. A rich and rewarding recipe and reference source for food and cooking professionals and dedicated amateur cooks, this book is also a valuable learning tool for culinary students that will remain a trusted companion long after course work is completed.

From savory delicacies designed to be eaten with the fingers, to tempting first courses and exquisite side dishes, elegantly prepared hors d'oeuvres are as enticing to the eye as they are pleasing to the palate. With this comprehensive, professional-level reference/recipe book, you will learn step-by-step how to design, construct, and present these choice morsels and have your guests begging for more.
* This complete guide to the creation of over 700 incomparable delicacies includes recipes for canapés, antipasti, tartlets and barquettes, puffs/pastries/croustades, fish and shellfish, timbales, fruit and vegetable dishes, salads, and more
* 60 unique procedural drawings illustrate preparation techniques
* 30 architectural drawings show you how to build canapés as miniature works of art
* 16 pages of stunning full-color photographs illustrate finished hors d'oeuvre presentations

The Hors d'Oeuvre Bible is destined to become one of the most prized possessions of the professional chef, the dedicated amateur, the caterer, as well as the aspiring student.

Book review: Energy and Conflict in Central Asia and the Caucasus or Guide To Using The National Electric Code
Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes

Author: Dana Jacobi
Dana Jacobi, the undisputed "Queen of Soy," revolutionizes the art of cooking with soy -- the amazing, versatile power food.
This definitive cookbook on soy includes
240 great-tasting recipes for every occasion and eating style, including instant break-fasts, energy-boosting snacks, working lunches, elegant entertaining dishes, authentic Asian meals, and luscious desserts
A comprehensive guide of soyfoods -- from familiar foods like tofu to lesser-known ingredients such as soymeat, soy cheese, miso, tempeh, and much more -- with helpful tips on how to buy, prepare, and cook with 36 of them
Nutritional information for each recipe
A directory of more than 105 soyfood companies with their websites and mail-order addresses.

Library Journal
Jacobi (The Joy of Soy) is an expert on cooking with tofu, tempeh, and all the other soy products that are increasingly popular and available today. She begins with a discussion of health benefits (the American Heart Association, for example, recommends making soy protein part of a daily diet to lower cholesterol and prevent heart disease), then moves on to a guide to soy foods from edamame (the fresh soybeans served as a snack at sushi bars) to yogurt and soymilk to tofu and its relatives. She recommends specific brands when applicable; however, staunch advocate though she is, even Jacobi does not recommend soy "cold cuts" and "hot dogs," at least not those currently on the market. These introductory sections are followed by dozens of recipes, from Cloud-Light Blueberry Pancakes to Smoked Turkey and Arugula Wrap to Burmese Tofu Curry. For most cooking and health collections. Copyright 2001 Cahners Business Information.

Indonesian or Food Cookery and Dining in Ancient Times

2009-01-14T12:54:00.000-08:00

Indonesian: Cooking around the World

Author: Sallie Morris
Includes a dascinating introduction and a comprehensive glossary with information about all the special ingredients, equipment and cooking techniques needed to create these wonderfully exotic dishes.

See also: Disparités de Santé aux États-Unis :la Classe Sociale, la Course, Ethnicity et la Santé
Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon

Author: Alexis Soyer
Enlightening account of the many different aspects of food and its preparation by the ancient Greeks, Romans, Assyrians, Egyptians, and Jews covers a wide array of subjects: the mythological origin of specific foods; agricultural, milling, and marketing practices; treatment of dinner guests; descriptions of seasonings, pastries, and exotic dishes; more. 38 black-and-white illustrations.

You Can Eat Well with Diabetes or How to Cook Everything

2009-01-14T03:12:00.000-08:00

You Can Eat Well with Diabetes!

Author: Helen V Fisher
Millions of Americans live with diabetes and face the daily challenge of maintaining a healthy diet. For most people with Type II diabetes (the most common form, which usually develops later in life), eating a well-planned, healthful diet with appropriate calorie level is enough to control the disease. EATING WELL WITH DIABETES makes it easier for diabetics to truly enjoy balanced meals, easing the stress of living with Type II diabetes by making menu planning a breeze via more than 160 easy, delicious, and healthful recipes that the entire family will savor. Using common supermarket ingredients, the recipes include such favorites as Bruschetta, Hamburger Supreme, Mandarin Chicken, Apple-Blackberry Cobbler, and Chocolate Peanut Butter Cookies. Each recipe includes nutritional information and exchanges. The clear, informative introduction by registered dietitian Jeanette Egan, with suggestions for designing an exercise program and tips for reading nutritional labels, makes this more than a cookbook—it’s a valuable guide to understanding and living with diabetes.

Book about: Icebox Desserts or Culinary Math
How to Cook Everything: Simple Recipes for Great Food with CDROM

Author: Mark Bittman
This exceptional package of Mark Bittman's award-winning, blockbuster cookbook, How To Cook Everything, plus an interactive CD-ROM of the same name, takes cooking to a whole new level! It is a must-have resource for anyone who wants guidance from the best home cook in America, plus the ability to adapt Bittman's expertise to the cooking needs of their daily lives with the tools offered by a CD-ROM.
Redbook
For a no-stress, low-fuss kitchen bible, it's hard to beat Mark Bittman's How to Cook Everything: Simple Recipes for Great Food. Its nearly 1,000 pages include crystal-clear instructions for everything from pancakes to pot roast to porcini risotto. How to Cook Everything is the only cookbook you'll ever need.
Publishers Weekly
There's a millennial ring to the title of Bittman's massive opus of more than 1000 basic recipes and variations as the widely known food writer ("The Minimalist" is a weekly column in the New York Times) and author (Fish) contributes to the list of recently published authoritative, encyclopedic cookbooks. He concedes that most accomplished cooks will find little new here, and indeed the recipes can be as simple as how to pop corn. His voice is a comfortable one, however, so the tone is less tutorial than, say, that of the newly revised Joy of Cooking. While much of the ground covered is familiar, Bittman offers inventive fare (Kale Soup with Soy and Lime) and reclaims formerly abandoned territory — his Creamy Vinaigrette calls for heavy cream. Pastas range from Spaghetti and Meatballs to Pad Thai. Similarly, sandwiches include both old favorites and fresh combinations, e.g., Curried Pork Tenderloin Sandwich with Chutney and Arugula. Bittman's friends, he says, praise his Chicken Adobo as the best chicken dish in the world. He doesn't linger too long with beef because Americans are eating less of it; he remarks that a well-done hamburger is not worth eating. Vegetables are comprehensively addressed from Artichokes to Yuca, with attention paid to buying, storing and cooking methods well suited to each. Desserts are mostly homey, like Apple Brown Betty and Peaches with Fresh Blueberry Sauce, but there is also a Death-by-Chocolate Torte. The enormous breadth of recipes, the unusually modest price and Bittman's engaging, straightforward prose will appeal to many cooks looking for reliable help with — or reference to — kitchen fundamentals.
Fast Company - Peter Kaminsky
Everyone has a bible for cooking, a book whose stuck together, gravy-stained pages proclaim that this is the guide that you can use when you're getting serious about cooking. Now I have a new book in my kitchen thats becoming dog-eared and getting dripped on: Mark Bittman's How to Cook Everything: Simple Recipes for Great Food. His book with more than 1,500 recipes, is both easy to follow and encyclopedic. Plus, the glossary will prove to be a lifesaver when you forget what "salsify" means, or if you don't know the difference between basting and braising.

Table of Contents:
Acknowledgments

Recipes for Comfort or A Taste for War

2009-01-13T16:31:00.000-08:00

Recipes for Comfort: A Generous helping of comforting recipes for enjoying with family and friends

Author: Gooseberry Patch
Recipes for Comfort Cookbook is filled with a generous helping of cozy, homestyle recipes like creamy macaroni & cheese, Southern pecan French toast and gooey chocolate chip cookies. All your favorite comfort foods for the whole year 'round, plus a sprinkling of heartwarming tips!

Book about: Empowering Online Learning or Database Concepts
A Taste for War: The Culinary History of the Blue and the Gray

Author: William C Davis
William M. James's Naval History is one of the most valuable works in the English language on the operation of the Royal Navy during the French Revolutionary and Napoleonic Wars. James corresponded widely with the survivors of the events he describes. By carefully evaluating and balancing conflicting reports and testimonies, he achieved an accuracy often lacking in later studies.
The original five volumes were published in 1822 to 1824, with a six-volume edition appearing in 1826. This new hard-cover edition, with an introduction by the noted naval historian Andrew Lambert as well as an index for each volume, provides both scholars and maritime enthusiasts an accessible and affordable edition of this important work. Volume V features the 1808-1811 operations of the Royal Navy in the Mediterranean and Baltic seas, as well as its involvement in the Peninsular War. In Volume VI, the United States enters the war at sea, and the 1811-1827 battles feature vessels such as the USS Constitution and HMS Guerriere, Chesapeake and Shannon, United States and Macedonian.
Library Journal
Davis, a prolific and highly regarded writer on Civil War matters, sinks his teeth into a subject that is surprisingly understudied. Taking up Napoleon's observation that armies move on their stomachs, he looks at the supply, preparation, and consumption of food and drink by Civil War soldiers. The Union fared better in supplying troops with quantities of food, while Southern soldiers made do with substitutes and living off the land. Food consumed much attention in accounts by soldiers because it was the first time most were given it rather than growing it or buying it themselves and because new foods and poor preparation of foods left soldiers hungry or disgusted. Worms in hardtack and bad pork too often provided the only protein. Armies also helped themselves to civilian crops and stock despite army strictures. Davis's history includes civilian recipes of the day to give flavor to his account. The book has few surprises for close students of Civil War history, and he relies more on description than analysis in presenting his varied fare. But nowhere else will one find so full a plate on so essential a topic. Recommended for major public and academic libraries.-Randall M. Miller, Saint Joseph's Univ., Philadelphia Copyright 2003 Reed Business Information.

Italian Wines or Pass the Polenta

2009-01-13T05:48:00.000-08:00

Italian Wines: A Guide to the World of Italian Wine for Experts and Wine Lovers

Author: Gambero Rosso
The tenth edition of Italian Wines , published by Gambero Rosso and Slow Food Editore, a translation of the twentieth edition of the Italian version, is the world's most complete guide to quality Italian wines. Richer and more complete than ever, its 960 pages assess over 2,200 wine producers and their labels. Over 16,000 wines are reviewed, selected by a team of more than 120 tasters under the direction of GR and SFE. Italian Wines 2007 , besides evaluating wines according to the classic categories of one, two or three glasses, also includes a useful series of appendixes about award-winning wines in the past and the best producers. The guide also pays special attention to wineries that are sensitive to the environment and to achieving naturalness in their products.

See also: Joy of Oysters or Grapefruit and Apple Cider Vinegar Combo Diet Book
Pass the Polenta: And Other Writings from the Kitchen

Author: Teresa Lust
Pass the Polenta offers up kitchen secrets, tricks of the trade, and lessons in life learned at the stoves of the many seasoned cooks in Lust's world: an Italian immigrant grandmother who plucked chickens in the backyard; an introverted mushroom-forager who accompanied her to the woods to collect chanterelles; a German auntie who learned to knead bread dough in a wooden bucket. These mentors are ordinary folk, all of them, going about their daily business of baking bread and pouring hearty wine. Their stories eloquently demonstrate that cooking is an expression of art and of love, of family and self, of soil and the seasons.
Publishers Weekly
These essays on the pleasures of simple food are uniformly charming, but it is that very uniformity that sabotages the collection. Over and over again, Lust, a former restaurant chef, uses folksy character sketches to prove that old ways and peasant food outdo fussy techniques and nouvelle cuisine. In "Easy as Pie" it's Lust's grandmother who instructs her on making a pie crust that beats out the pate brisee of French-trained pastry chefs. In "The Same Old Stuffing," she berates food magazine editors who promote "the smoked quail, the spicy black bean stuffing, and the sun-dried tomato and arugula gratin" for Thanksgiving and waxes nostalgic about the two types of stuffing (one with sage and onion and another with sausage, spinach, raisins, and nuts) served on her family's holiday table. "Daily Grind" compares the coffee that emerges from the ancient stovetop coffeemaker of Lust's Italian aunt to the sad brews sold under Italian jargon in American coffee bars. While these observations are undoubtedly true, they are repetitious and often verge on cliche. Recipes for homey dishes (sauerkraut, scones) are explained in their essays, and then written out more formally at the end of the book. Like the essays, these dishes are familiar yet satisfying. (Sept.)
Library Journal
Lust, a professional chef, thought about writing a cookbook but instead came up with a collection of culinary essays after discovering that each of her favorite dishes had its own story to tell. The topics covered in this charming book range from the secrets of a good pie dough to musings on forgotten varieties of apples. In one chapter Lust manages to work in a short culinary history of leeks and potatoes while relating how she cooked up a batch of potato-leek soup for a restaurant she was working in. Written with wit and grace, seasoned with a pinch of her own family's history, and flavored with snippets of culinary lore, each essay is an absolute delight to read. As a special treat, she includes recipes for some of the dishes that play starring roles in the book. The perfect choice for readers who enjoy culinary writings by authors such as Laurie Colwin or Elizabeth David; highly recommended!--John Charles, Scottsdale P.L., AZ

Table of Contents:
Introduction ix
Pass the Polenta 1
Easy as Pie 13
A Good Roast Chicken 27
Of Cabbages and Kings 39
The Same Old Stuffing 51
When Fathers Cook 65
Yesterday's Bread 79
At Ease with Strangers 91
Wine by Numbers 107
On Tossing a Caesar 121
No Ordinary Soup 135
A Secret Well Kept 151
Enough Room for Strawberry Shortcake 165
Forgotten Apples 179
Fueling the Passions 193
Daily Grind 213
Afterword 227
Recipes 235
For Further Reading 267
Acknowledgements 271
Index ofRecipes 273

Great Wine Terroirs or Colettes Wedding Cakes

2009-01-12T18:06:00.000-08:00

Great Wine Terroirs

Author: Jacques Fanet
"The vine and its wine are a great mystery. Only the vine reveals to us what is the real taste of the earth," writes Colette. In this sumptuously illustrated and wonderfully informative book, Jacques Fanet invites us on an entertaining tour of the world's most celebrated winegrowing regions to discover the characteristics of the bond that ties the vine to its place of birth: the terroir. Terroir is a uniquely French term for the subtle interaction of natural factors and human skills that define the characteristics of each winegrowing region.
Interviewing growers and researchers in France, Spain, Italy, California, Chile, Australia, and South Africa, Fanet looks for the soil in the soul of each wine. He takes us back millions of years to show how movements in the ancient bedrock, faults, mountain building, tidal flow, sedimentation, and volcanic activity contribute to the precise and individual character of each terroir, making the great winegrowing regions what they are today. Great Wine Terroirs provides wine enthusiasts with everything they will want to know about different soils and climates, the relationship between international grape varieties and the soil in which they grow, and how these factors affect the taste of the wines.
Color geological illustrations and timelines support the text and explain key phenomena. Fanet also provides a glossary, geographical index, and index of soil types and grape varieties. He explains enological practices and their effect on the terroirs and answers questions such as why the Châteauneuf plateau, almost 300 feet about the Rhône Valley, is surrounded by river alluvia and why there are fossilized oysters in the soils ofChablis. Those interested in the wine of California will find a lively discussion of the Napa Valley, with a detailed explanation of how the San Andreas fault, the Sierra Nevada, and the Great Central Valley have all played a part in creating the most spectacular wine-producing region on the continent.

Look this: Financial Accounting and Reporting or Making Strategy Happen
Colette's Wedding Cakes

Author: Colette Peters
In Colette's Wedding Cakes, master cake decorator Colette Peters brings us her most inspired creations yet. From traditional designs to works of luxuriant fantasy, Colette has a cake for every wedding style. With detailed instructions accompanied by color photographs, step-by-step line drawings, and patterns for the decorations, Colette presents thirty-two breathtaking cake-design projects. From building a tiered cake to mastering piping techniques and fashioning royal icing and gum-paste flowers, here is everything you need to know to create the wedding of your dreams.
Wedding cakes were once strictly white, multitiered confections, but today they vary according to such factors as theme, color, location, and time of year. Colette has arranged her designs by season. Her spring masterpieces include "Spring in Bloom," a resplendent pyramid of flowers, and "Chapeau de Fleurs," a flower-adorned, white top hat emerging from its box. Summer brings "Coral Reef," an aquatic vision of coral branches and seashells, and a Victorian "Independence Day Wedding Cake," complete with bunting swags and gazebo in patriotic red, white, and blue. For autumn, Colette offers "Blue Delftware," adapting the charming blue-and-white designs of Delft pottery, and "Fan Fare," whose crushed velvet appearance, offset with gold stripes and delicate flowers, is inspired by a Japanese kimono. In a festive winter spirit, "Satin Elegance" calls to mind the bows, pearls, and quilting of a formal gown, while the "Rainbow Room Cake" evokes the art deco splendor of this fabled nightspot. For those who prefer the more traditional, Colette suggests an exquisite heart-shaped "Valentine Cake" offset with doves and a wreath of flowers. Or you might turn tradition upside down - literally - with her "Pineapple Upside-Down Cake," whose festooned white tiers seem to defy gravity as they grow wider from the bottom to the top.
Whether with the delicacy of spring blossoms, the boldness of golden stars, or the tongue-in-cheek humor of ants marching up the side of a strawberry picnic cake, Colette provides an unrivaled collection of wedding cakes that will be the centerpiece of any wedding celebration.

Cooking with Green Tea or Superb Maine Soups

2009-01-12T09:23:00.000-08:00

Cooking with Green Tea: Delicious Recipes with Just the Right Touch of Green Tea

Author: Ying Chang Compestin
Capture the healthy benefits of green tea with this collection of tasty recipes.

Green tea has long been admired for its calming effects. Now this delicious substance is being recognized for its fundamental nutritional uses.

Polyphenol, one of the most effective antioxidants known, is an essential component of green tea. This compound possesses powers that make it an important protector against a variety of chronic ailments. In Cooking with Green Tea, Ying Chang Compestine teaches readers how to distinguish between the various types of tea, and explains why green tea is most favored. In addition, she provides more than fifty healthy recipes that are enhanced by this flavorful ingredient.
Ying Chang Compestine is a regular food writer for Cooking Light, Self, and Men's Health. She has also been actively involved with several major tea manufacturers.

New interesting book: Amministrazione di risorsa umana
Superb Maine Soups: Innovative Recipes from Simple to Sumptuous

Author: Cynthia Finnemore Simonds
Soups warm your heart as well as your stomach. A former caterer, Simonds answers questions such as, How do you simmer a sumptuous stock? What are the essential ingredients for creamy chowder? How do you build layers of flavor in a stew? Whether you're tempted to try an old favorite or one of Simonds's trademark innovative recipes, the author stresses that soups are best when made with the freshest ingredients from local producers.

Tamales or Seasoned in the South

2009-01-11T22:41:00.000-08:00

Tamales

Author: John Sedlar
"Mouthwatering . . . this book's a treat for eye and palate." —Metropolitan Home magazine
"Nobody makes a tamale quite like Sedler." —Ruth Reichl
Popular features of southwestern and Mexican cooking, tamales—little packages of corn masa dough—are quickly becoming one of America's favorite wrapped foods thanks to the genius of these three chefs. Tamales are inexpensive, easy to prepare, and highly versatile. Best of all, they can be made with all types of fillings and in limitless styles.
Try these tempting variations:

Roasted Potato, Garlic, and Sun-Dried Tomato Tamales
Asparagus and Hollandaise Tamales
Caribbean Jerk Shrimp Tamales
Lobster Newburg Tamales
Smoked Salmon Tamales with Horseradish Crema
Arroz con Pollo Tamales
Chicken Tamales with Mole Poblano
Coriander-Cured Beef Tamales with Barbecue-Onion Marmalade
Lamb Tamales with Mint, Black Beans, and Blackened Tomato and Mint Salsa
Mom's Apple Pie tamales
Chocolate Bread Pudding Tamales
And more than 100 other recipes
After tasting these tantalizing recipes, you'll agree it's true that good things do come in small packages.

Book review: Rutherford B Hayes or Twice as Good
Seasoned in the South: Recipes from Crook's Corner and from Home

Author: Bill Smith
Crook's Corner is a landmark in North Carolina and beyond. Bon Appetit called it "a legend." Travel and Leisure described it as "country cookin' gone cool." A reviewer for the Washington Post said, "I have yet to eat an average meal at Crook's Corner—the food is consistently outstanding, sort of nouvelle down home." And Delta Sky rated it "the best place to eat in Chapel Hill, in North Carolina and possibly on earth."

It's that good, and it has sustained its reputation since 1982, when legendary Southern chef Bill Neal, author of three popular cookbooks, opened the restaurant with partner Gene Hamer.

For more than a decade now, Bill Smith has presided over the kitchen, bringing his creative cuisine to an ever-growing, always enthusiastic crowd who have come to associate dining at Crook's with good company, great food, and a belief that every meal is reason for celebration.

Bill Smith's recipes are marvelously uncomplicated: Tomato and Watermelon Salad, Fried Green Tomatoes with Sweet Corn and Lemon Beurre Blanc, Pork Roast with Artichoke Stuffing, Scallops with Spinach and Hominy, Really Good Banana Pudding, and Honeysuckle Sorbet. Structured around the seasons and inspired by the abundant local produce, these recipes reinvent classics of the Southern culinary tradition and offer up imaginative interpretations of bistro fare.

Seasoned in the South captures the flavors of the freshest seasonal foods and the spirit of one of the South's liveliest and most innovative kitchens.
What People Are Saying

"Bill Smith's South is not fixed in some moonlight-and-magnolias past. At Crook's Corner, kindly grandmothers, Vietnamese immigrants, and scraggly rock and rollers hold sway; saffron and salt pork coexist; and the door swings wide to welcome all."

—John T. Edge, author of Fried Chicken: An American Story

Entertaining Vegetarians or Moms Best Desserts

2009-01-11T12:59:00.000-08:00

Entertaining Vegetarians

Author: Celia Brooks Brown

Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.

Celia Brooks Brown reinvents vegetarian food for today's party host with tempting recipes such as:

Eggplant, Feta and Mint Skewers
Raw Thai Salad in a Pappadam Shell
Ginger-spiked Avocados
Sugarbeans and Chocolate Strawberry Truffle Pots

Friendly advice provides pleasure in entertaining and gives home cooks the confidence to cater to any size group, large or small. Packed with helpful tips such as do-ahead preparation, this book will make entertaining fun and creative.

Table of Contents:

Foreword

Plan ahead

The entertainer's bag of tricks

Canapés and cocktail bites

Cucumber and herbed mascarpone bites

Spice-crusted baby potatoes with tamarind cream

Cranberry and phyllo cigars

Eggplant, feta, and mint skewers

Teriyaki almonds

Avocado and semidried tomato crostini

Artichoke toasties

Eggplant and olive truffles

Feed the masses

Tortellini skewers with herb oil

Deluxe crudités

Hot fennel salt

Green charbroiled anitpasti platter

Broccoli and lemon orzo

Sugarbeans

Seven-vegetable tagine

Parsley and saffron couscous

Giant cheese and spinach pie

Roasted asparagus and marbled egg platter

Small courses

Spiced baby eggplants with minted yogurt

Raw thai salad in a pappadam shell

Ginger-spiked avocados

Roasted spinach squash soup with tamarind

Beet and coconut soup

Cucumber salsa

Avocado soup with toasted cheese topping

Warm mushroom salad with creamy caper dressing

Honey-roast parsnip and pear salad with blue cheese dressing

No-knead honey seed bread

Hot brie fondue

Lunch and dinner meals

Ricotta and herb dumplings with vodka and cèpe butter sauce

Broiled tofu and mango skewers

Smoked eggplant relish

Sweet potato gnocchi withdolceatte sauce

Roasted eggplants and haloumi with almond sauce

Truffle-scented stuffed mushrooms

Simple asparagus tarts

Potato, garlic and smoked mozzarella strudel

Sweet onion and ricotta cheesecake with cranberries and sage

Gratin of roasted garlic and squash

Desserts

Marrons caramelises au cognac

Tropical eton mess

Strawberry rose eton mess

Rhubarb soup with ginger-studded meringues

Kaffir lime ice cream

Cranberry torte with hot toffee-brandy sauce

Broiled stuffed peaches

Baby lemon curd meringues

Chocolate strawberry truffle pots

Pecan chocolate ripple cheesecake

At the last minute

Hot and sour noodle bowl with chili oil

Artichoke soufflé omelette

Practically instantaneous pasta sauces

Wok-fried noodles singapore-style

Bulgar wheat in a spiced tomato sauce

Kerala-style egg curry

Fire and ice

Pressed tuscan sandwich

Lemony lentils with radishes

Picnic wraps

Melting mushrooms

Broiled miso-glazed eggplants

Broiled shiitake and tofu skewers

Parsnip and coconut soup

Corn salsa

Oven-roasted hotchpotch

Mustard garlic bread

Brunch

Turmeric potatoes with lemon and coconut

Morning quesadillas with hot red sauce

Pine nut flatbread

Whole-wheat cheese crêpes

Banana, coconut, and lime muffins

Apple marzipan muffins

Eggs baked in tomatoes

When they eat fish

Chili crab cakes with fresh sweet chili dip

Slow-cooked fennel and squid with pink peppercorns

Halibut with a warm basil and tomato vinaigrette

Pappardelle with scallops, saffron, and avocado

Thai tuna and mango salad

Index

Acknowledgements

Look this: Domain Specific Development with Visual Studio DSL Tools or Algorithms in C Parts 1 4
Mom's Best Desserts: 100 Classic Treats That Taste As Good Now As They Did Then

Author: Andrea Chesman
We may love the dazzling caramel cages, gold leaf, and apricot coulis of restaurant desserts, but when we're in our own kitchens, a blueberry pie is more likely to fill the bill. For birthdays, a tall devil's food cake is still just the right thing. And during those precious weeks when fresh strawberries are available, who wants anything fancier than strawberry shortcake? Gingerbread cheers a friend home with the flu, and creamy rice pudding soothes the soul after a hard week at work.
Here are more than 100 truly great American recipes that no home baker should be without: chocolate layer cakes and blueberry pie, cherry cobbler and apple pandowdy, lemon meringue and chocolate cream pie, baked custard and Indian pudding, chocolate chip cookies and gingerbread men, butterscotch pudding and baked apple dumplings. Enhanced with delightful anecdotes and historical tidbits culled from three centuries of cookery and housekeeping books, MOM'S BEST DESSERTS is a cookbook collector's dream.
Library Journal
Cookbook author Chesman (The Vegetarian Grill) and culinary instructor Raboff (coauthor, Recipes from a Kitchen Garden) present traditional favorites, from Chocolate Chip Cookies to Banana Cream Pie to Apple Crisp. Although the recipes are good and the sidebars entertaining and informative, most of the information can be readily found in basic dessert cookbooks. For comprehensive baking collections.

Tiki Drinks or Big Book of Chocolate

2009-01-11T04:17:00.000-08:00

Tiki Drinks

Author: Adam Rock
TIKI DRINK BOOK WORSHIPS THE SPIRITS
The recent wave of Tiki madness is in full swing as Polynesia meets pop culture, and Surrey Books has joined the party with Tiki Drinks, a compilation of seventy classic and novel concoctions guaranteed to turn any party into a luau.
Tiki, a Polynesian term for carved wood amulets, figures and posts, first took hold after World War II when servicemen returned from the South Pacific, bringing home images of scantily clad natives and pounding drums that emblazoned the conformist 1950s culture.
While Tiki collectibles were once relegated to garage sales and flea markets, today's trend has gone mainstream…and mass market. Macy's East opened a decorated "Patio Luau" department complete with patterned plastic plates. On the other end of the island, Kmart, Savon Drugs and Home Depot sell tiki torches and figures for the yard. Ralph Lauren even sports a line of T-shirts with a wooden tiki idol ingrained with "Polo." For the ultimate in "Petiki," Bamboo Ben, who designs custom tiki bars, builds Polynesian-style dog huts and litter-box covers, complete with thatched canopy.
Of course, the craze has spread online with zines and sites featuring collectibles while eBay buyers haggle over mugs, recently paying $1,000 for one from Elvis Presley's movie Blue Hawaii. But a tiki mug means nothing unless it's filled with a tropical drink topped off with a paper umbrella.
Author Adam Rocke stirs up seventy concoctions in Tiki Drinks, the definitive guide to mixing and shaking your way to paradise. Don't know the difference between a pony and a jigger? The book offers simple tips on setting up a tiki bar including measurements, garnishes and liquors, and features recipes for old favorites like the Singapore Sling as well as some new additions like the Caicos Cooler.
Rocke, who also writes for Maxim and GQ, spent a year on Florida's gulf coast, traveling to the islands and taking a "poll of the populars." Researching the local drinks was as much fun as writing about them, he recalls. "Tiki Drinks is designed to bring the ocean to you if you can't get to paradise."
Tiki artist and consummate hipster, Shag, provides the illustrations for Tiki Drinks. His clean, tight graphic style, reminiscent of '50s and '60s commercial art, has also been a hit with Time Magazine, Entertainment Weekly and Forbes. Shag recently expanded into gallery work, and his latest piece, the Madonna of Kahiki, is nothing less than, well, "shagadelic."
Why tiki, and why now? The culture is as much lifestyle as it is art, and its revival may be an antidote to the frantic pace of a wired generation seeking comfort from a primitive haven at home. Perhaps the trend reflects a desire for a simpler time, tinged with a nostalgia that author Dennis Coupland, who coined the term Generation X, first described as a longing for experiences we never had, a hunger to be part of a previous generation. Or a thirst…Tiki is really about tiki bars serving up flaming cocktails, and Gen X doesn't have a lock on the fad: a president or two has been known to partake in "Politiki." Richard Nixon, for example, used to escape to Trader Vic's for some daytime tropical ambiance along with his favorite drink: the Navy Grog. (151 proof rum definitely packs a presidential punch.) Many bamboo-thatched bars and tiki-toriums are vanishing, but Tiki Drinks provides all that's needed for spirit lovers of all generations to set up shop at home. So kick back, hang a light and sip a drink…it's tiki time.

Interesting book: Democracy or Organization Theory and Public Management
Big Book of Chocolate: 365 Decadent and Irresistible Treats

Author: Jennifer Donovan
Delectably sweet, luxuriously soft, and divinely smooth: if any ingredient could launch a thousand ships, it would be chocolate. Whether warm and creamy, dark and smooth, meltingly sumptuous, or exquisitely iced, chocolate’s many different tastes are explored in this beautifully photographed cookbook, chock-full of incredibly simple recipes. From rich chocolate truffles to pears with chocolate sauce, from comforting hot chocolate with marshmallow topping to sophisticated chocolate marquise, the 365 choices will give chocolate lovers a reason to celebrate (and cook!) every day of the year. So go ahead and dive into chocolate heaven, and swim amidst the endless options for icings, tarts, cakes, mousses, sauces, biscuits, and more. Is your mouth watering yet?

Library Journal

Cooking instructor Donovan gives chocolate lovers a recipe for every day of the year in this latest title in the 365 series. Divided into six chapters, on, e.g., baking, desserts, ices, and drinks, this collection of all-chocolate recipes covers the spectrum from the simple (chocolate-dipped dried fruits) to the sublime (a chocolate cream roll with strawberries). Recipes are easy to follow, written succinctly-none has more than five steps-and suitable for both beginning and experienced cooks. Donovan presents brief introductory matter, including information on types of chocolates, ingredients, tools and techniques, and basic recipes. The rest of the book is devoted to the recipes including cheesecake, ice cream, crepes, cookies, and bars. Donovan was born in Australia and currently lives in England, and these countries are reflected in the various recipes for Lamingtons, steamed puddings, and Eton mess. Filled with eye-catching color photos, this title has a spiral binding that lays flat in the kitchen. Recommended, but not an essential purchase.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR

Recipe of Memory or Mushrooms for the Million Growing Culti

2009-01-10T16:35:00.000-08:00

Recipe of Memory: Five Generations of Mexican Cuisine

Author: Victor M Vall

Nominated for two 1996 Julia Child Cookbook Awards and a 1996 James Beard Award, Recipe of Memory is a unique cookbook drawing on the contents of an antique chest left to Victor Valle by his great aunt. The book includes more than fifty authentic recipes--including such mouthwatering delights as Chiles stuffed with Shrimp, and Roast Leg of Lamb with Mole Sauce, dating back to 1888--alongside the compelling story of five generations of the Valle family.

Publishers Weekly

Classified by the publisher under the headings Cookbooks and Mexican-American Studies, this mix of recipes, photos, anecdotes and history blends its ingredients much as Mole Caragueno combines lamb, chiles, peanuts, clove and cinnamon. Delving into a treasury of 250 recipes collected and recorded by Victor Vall's family from the 1880s into this century, the authors follow the family's history from Guadalajara to Tijuana and then to Los Angeles. Just as early music sounds different when played on early instruments, old recipes taste different when prepared in the old ways; a recipe from the past allows readers ``to sit down with ghosts'' and taste the Chiles Stuffed with Shrimp as they were savored at Sunday lunch in 1888. Recipes such as Conejo en Huerto (Rabbit in the Garden), Sopa de Pichones (Squab on Saffron Rice) and Helado de Tuna (Prickly Pear Sorbet) capture what Mexico's poet laureate, Octavio Paz, calls the ``shock of tastes; cool and piquant, salt and sweet, hot and tart, pungent and delicate.'' Such contrasts in this volume-e.g., quotations from academic historians juxtaposed with methods of roasting, toasting and soaking chiles-similarly startle and often enlighten. (Nov.)

Book about: Tomatoes or Big Book of Low Carb Recipes

Mushrooms for the Million Growing Culti

Author: John Wright

Originally published in 1881, this is a'Practical treatise on the cultivation of the most profitable outdoor crop known'. Wonderfully detailed, it presents a complete system for the growing, cutivating and harvesting of all types of mushrooms.

Turning the Tables or Cocoa and Chocolate 1765 1914

2009-01-10T06:54:00.000-08:00

Turning the Tables: Restaurants from the Inside Out

Author: Steven A Shaw

Go behind the swinging doors of the restaurant world with eGullet's irreverent Fat Guy.

Have you ever wondered how that flawless piece of fish or that rare farmstead cheese reached your plate? Or how to read between the lines of a restaurant review? Or why some restaurants succeed while others fail?

Steven A. Shaw has the answers -- and he offers them up with style and humor. More than a how-to guide, Turning the Tables is an exploration and a celebration of the incredibly intricate workings of professional kitchens and dining rooms.

No snooty critic, Shaw has crisscrossed North America in search of insider knowledge at every level, from temples of haute cuisine to barbecue joints and hot dog stands. He has gone undercover in kitchens and dining rooms, trailed top restaurateurs and suppliers, and has the burns, girth, and aching feet to prove it.

In Turning the Tables, Shaw weaves an intriguing tapestry of journalism and opinion to deliver an unprecedented look at every aspect of the world of restaurants. His infectious enthusiasm and penetrating observations make Turning the Tables a joy to read. It is a paean to the cooks, servers, farmers, and restaurateurs who sustain us, and an unrivaled examination of a world that remains hidden to most.

Publishers Weekly

Shaw, known in Internet food circles as the Fat Guy, and founder of the culinary Web site eGullet.org, offers a sort of Kitchen Confidential from the perspective of an average Joe (albeit a pretty swift one). He goes inside the kitchens of venerable New York establishments like Gramercy Tavern and Lespinasse, visits a Connecticut hot dog shack and a North Carolina BBQ joint. But while Anthony Bourdain is interested in telling readers why they should avoid eggs Benedict at all costs, Shaw takes more of a glass-half-full approach. He hangs out with a "reservationist" at the posh New York restaurant Eleven Madison Park, so he can learn how to snag a reservation at the last minute ("polite but confident persistence" is key). He advises readers to take the information in guides like Zagat's and restaurant reviews with a grain of salt: remember, they're just opinions. He also urges readers to pay attention to where food comes from and to try new things. A mixed bag of advice, insider information and soapboxing (on everything from organic food and "authentic cuisine" to restaurant critics), this opinionated diner's tour is sure to appeal to chowhounds in general and New Yorkers in particular. Agent, Michael Psaltis. (Aug.) Copyright 2005 Reed Business Information.

Library Journal

In his penetrating first book, restaurant critic and food columnist Shaw decodes the secrets of the food world. Driven by his passion for food, he goes behind the scenes-often undercover-to do prep work in restaurant kitchens, tour farms and markets with food buyers and produce managers, and even make an early-morning stop at the Fulton Fish Market in New York City to trace the ingredients of a meal to a diner's plate. Along the way, he skewers the government's controversial regulation of raw-milk cheeses, takes the Zagat surveys to task, and dispels the mysteries of Michelin's star-rating system. After this vicarious romp, readers will gain new confidence in their abilities to choose restaurants, make-and get-coveted reservations, decipher menus, and order great meals. Though many of the scenarios take place in New York restaurants, Shaw's solid advice can be easily applied to restaurants everywhere. A delicious read for restaurant goers (and these days, isn't that most of us?); recommended for public libraries and academic libraries with culinary collections.-Deborah M. Ebster, Univ. of Central Florida Libs., Orlando Copyright 2005 Reed Business Information.

Kirkus Reviews

Restaurant critic Shaw, founder and publisher of Fat-Guy.com and eGullet.com, reveals secrets about commercial restaurants, including how to get a good table. Shaw began his career as a lawyer, but he was always a food lover at heart, and he eventually found his place in his rightful field of employ. Now, as a restaurant columnist (Elle, Saveur, etc.), he has even more entree into his favorite places, and here he shares his trade secrets. Hanging out with the reservationist (yes, he assures the reader, it is a word), assisting in the kitchen of Manhattan's renowned Gramercy Tavern and counting the number of eggs used on a Sunday at the Tavern on the Green, Shaw darts into those exalted places that most foodies only conjecture about, and he soaks up the atmosphere for hours and days at a time. Possibly his best practical advice is on how to get a table at a hot restaurant-being persistent and becoming a regular are two of the top methods-and his revelations about the reservation software and how closely it tracks the diner will ensure that readers will never be no-shows again. Shaw's philosophy, in a nutshell, is that regulars get the best service; therefore, people who enjoy dining out should find restaurants they love and go to them repeatedly. The author also visits the suppliers-the fishmongers, cheese makers and humane veal farmers-who cater to the best kitchens. The grueling nature of restaurant work may best be illustrated by the hours it involves: the fish market is hopping at 2 a.m., roughly the time most waiters are finally able to go out to dinner themselves, and so on. An unabashed restaurant fan, Shaw places himself in contrast with Ruth Reichl and Mimi Sheraton (who reviewedanonymously), saying that reviewers and restaurants should have a cozier relationship. Solid work, if a tad stuffy.

Interesting book: FINE DINING MADNESS or Tales of a Tea Leaf

Cocoa and Chocolate, 1765-1914

Author: William G Clarence Smith

This pioneering study examines all aspects of the history of cocoa and chocolate and the effect of these commodities globally. William Gervase Clarence-Smith looks at the effects of increased production of cocoa on the environment and on land distribution, at the coercion of labor to work the plantations, at the manufacture of chocolate, at taxation, and at consumption.

Joey Greens Mealtime Magic or The Fast Food Craze

2009-01-09T20:12:00.000-08:00

Joey Green's Mealtime Magic: More than 250 Offbeat Recipes Using Beloved Brand-Name Products

Author: Joey Green

America's brand-name wizard is at it again, this time creating culinary magic in a cookbook packed with fun, fast, unexpectedly delicious recipes and little-known facts all revolving around brand-name pantry favorites

As a magician of brand-name miscellany, Joey Green got Jay Leno to shave with Jif peanut butter on The Tonight Show and gave Meredith Vieira a facial with Elmer's Glue-All on The View. He has been seen polishing furniture with Spam on NBC Dateline and teaching Diane Sawyer how to style her hair with Jell-O. The New York Daily News calls him "a hyperactive, testosterone-charged version of Heloise." People names him the "Pantry Professor."

Now America's favorite creator of wacky uses for brand-name products comes up with his most inspired treat yet: Joey Green's Mealtime Magic, filled with more than 250 clever and delicious dishes made half from scratch using beloved brand-name foods, such as Crunchy Chicken Nuggets (made with Cheerios), Coca-Cola Brisket, and Spice Cake (with Campbell's Tomato Soup). Joey also serves up creative side dishes, including fun facts about America's favorite brand-name foods, and kooky alternative uses for kitchen appliances. Now you, too, can cook dinner in the dishwasher! Joey Green's Mealtime Magic is a fun way to liven up time in the kitchen and surprise friends and family at the table.

Judith Sutton - Library Journal

Despite the subtitle, most of the recipes in this new book from Green (Clean Your Clothes with Cheez Whiz) are not particularly offbeat. Arranged alphabetically by product from Argo Corn Starch to Wishbone Italian Dressing, they are, for the most part, "back of the box" fare, supplied by the manufacturers themselves: Barbecued Chicken using French's mustard, the Original Potato Salad from Hellman's, etc. Green also includes a section on "Strange Facts" for each product, essentially company histories and trivia. For larger collections.

But First, A Word from Our Sponsor     ix
Argo Corn Starch     1
Aunt Jemima Original Syrup     7
Bumble Bee Tuna     13
Campbell's Condensed Cream of Mushroom Soup     21
Campbell's Condensed Tomato Soup     27
Campfire Marshmallows     33
Cheerios     39
Cheez Whiz     45
Chex Cereal     51
Coca-Cola     57
Crisco All-Vegetable Shortening     65
Dole Pineapple     71
Dr Pepper     77
French's Mustard     83
French's Original French Fried Onions     91
Fritos Corn Chips     97
Hebrew National Beef Franks     103
Heinz Ketchup     109
Heinz Vinegar     115
Hellmann's Mayonnaise     121
Hidden Valley Original Ranch Dressing     127
Jell-O Gelatin     133
Jif Peanut Butter     139
Jolly Time Pop Corn     147
Lay's Potato Chips     155
Lea & Perrins Worcestershire Sauce     161
Lipton Recipe Secrets Onion Soup Mix     167
Marshmallow Fluff     175
McCormick Food Coloring     181
McCormick Pure Vanilla Extract     187
Mott's Apple Sauce     193
Nestea     199
Nestle Carnation Nonfat Dry Milk     205
Quaker Oats     211
Ragu Old World Style Pasta Sauce     219
7Up     225
SPAM Luncheon Meat     233
SueBee Honey     239
Swiss Miss Milk Chocolate Hot Cocoa Mix     245
Tabasco Pepper Sauce     251
Tang Drink Mix     259
Uncle Ben's Converted Brand Rice     263
Welch's Grape Jelly     269
Wish Bone Italian Dressing     277
Acknowledgments     283
The Fine Print     284
Copyright Information     285
Trademark Information     287
Index     288
About the Author     292

New interesting book: Una struttura per l'amministrazione di vendita

The Fast Food Craze: Wreaking Havoc on Our Bodies and Our Animals

Author: Tina Volp

A hopeful, eye-opening book by first-time author, Tina Volpe, The Fast Food Craze discusses the fast food giants and how their business decisions affect animals in the slaughterhouses, our health, and will encourage readers to stop and think: Why are we eating animals?

The book includes quotes as far back as 400 B.C., references to philosophies of M. Ghandi and Buddha, and a look at the characteristics and admirable qualities of the factory farmed animals in a natural environment.

Readers have a chance to explore vegetarianism, our treatment of animals, and the importance of making healthful decisions.

The Robert E Lee Family Cooking and Housekeeping Book or Irish Puddings Tarts Crumbles and Fools

2009-01-09T09:29:00.000-08:00

The Robert E. Lee Family Cooking and Housekeeping Book

Author: Anne Carter Zimmer

Part cookbook, part culinary history, part family history, this charming volume offers an intimate glimpse into life in the household of Robert E. Lee and his wife, Mary Anna Randolph Custis Lee. Filled with family stories and photographs, it features 70 recipes for breads, cakes, puddings, sweets, soups, main dishes, vegetables, drinks, and home remedies. Each historic recipe is accompanied by notes on ingredients and techniques and by tips for adapting the recipe in the modern kitchen.

Greensboro News & Record

Southerners true to their heritage—the abiding value of family and food—will find pleasure in The Robert E. Lee Family Cooking and Housekeeping Book. The foods and recipe portions of the book [are] a nostalgic delight.

Southern Quarterly

Anne Carter Zimmer has blended the ingredients of recipe experimentation, family traditions, and regional heritage into a confection with a message.

Register of the Kentucky Historical Society

For the cook, the historian, the Robert E. Lee enthusiast, and the dilettante reader, this is a truly useful and charming volume.

Taste Full

Delving deeper than the usual 'who married whom' and 'whose daddy did what,' Zimmer explores how the Lees lived their daily lives, focusing on the foods they ate and how they ran their homes. Even more interesting, Zimmer provides some light gossip and shares a few intimate details of the Lees' domestic lives, which gives the reader refreshing insight into their human frailties.

Jean Anderson

I love this book! The great-granddaughter of Robert E. Lee, Anne Carter Zimmer has taken a faded little notebook full of Lee family chat and recipes, added months of research, and dished up an insider's glimpse of the great Confederate general 'at home.' She also gives us an illuminating portrait of the Lee family before and after the Civil War.

Greensboro News and Record

Southerners true to their heritage—the abiding value of family and food—will find pleasure in The Robert E. Lee Family Cooking and Housekeeping Book. The foods and recipe portions of the book [are] a nostalgic delight.

Southern Quarterly

Anne Carter Zimmer has blended the ingredients of recipe experimentation, family traditions, and regional heritage into a confection with a message.

Register of the Kentucky Historical Society

For the cook, the historian, the Robert E. Lee enthusiast, and the dilettante reader, this is a truly useful and charming volume.

Taste Full

Delving deeper than the usual 'who married whom' and 'whose daddy did what, ' Zimmer explores how the Lees lived their daily lives, focusing on the foods they ate and how they ran their homes. Even more interesting, Zimmer provides some light gossip and shares a few intimate details of the Lees' domestic lives, which gives the reader refreshing insight into their human frailties.

What People Are Saying

Jean Anderson
I love this book! The great-granddaughter of Robert E. Lee, Anne Carter Zimmer has taken a faded little notebook full of Lee family chat and recipes, added months of research, and dished up an insider's glimpse of the great Confederate general 'at home.' She also gives us an illuminating portrait of the Lee family before and after the Civil War.

Interesting textbook: Tattooed or Diets Designed for Athletes

Irish Puddings, Tarts, Crumbles, and Fools: 80 Glorious Desserts

Author: Margaret M Johnson

Everybody loves a fool -- especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.

Chef Kathleens Cooking Thin Daybook or American Indian Cooking

2009-01-08T21:47:00.000-08:00

Chef Kathleen's Cooking Thin Daybook: A 52-Week Plan to Lose Weight, Get Fit, and Eat Right

Author: Kathleen Daelemans

Cook Thin, Get Thin, Start Now!
The companion journal to the national bestseller Cooking Thin with Chef Kathleen

"Losing all the weight you want isn't boot-camp-hard, or I never would have been able to do it," says chef Kathleen Daelemans. "I didn't give up my favorite foods, and you don't have to either." Hired to cook at one of the world's most famous spas, Chef Kathleen created a slimming, healthful cuisine that drew raves from the New York Times, Bon Appétit, the Los Angeles Times, and many other publications. In the process, she herself lost 75 pounds, dropping from a size 22 to a superfit size 8.

In this 52-week planner, she gives you all the tools you need to achieve the body you deserve. Chef Kathleen's Cooking Thin Daybook is packed with no-nonsense tips, health news you can use, food facts, scrumptious recipes, and at-your-service resources.

Food: 52 fast, easy, good-for-you recipes, from Chicken and Wild Rice One-Pan Supper to Peanut Butter Truffles, plus scores of quick menus and satisfying snacks

Fun: Hundreds of rejuvenating ideas to help you fight your real enemy, boredom, and keep you laughing

Fitness: A year's worth of simple ways to burn calories

Focus: 52 weeks of private coaching, with Chef Kathleen's eyes-on-the-prize techniques

Plus plenty of space to record your daily exercise and eating habits and your weekly goals so you stay motivated and on track

Kathleen Daelemans is a frequent contributor to NBC's Today Show and the author of Getting Thin and Loving Food!

Book about: Dining on the Shore Line Route or Cake Mix Classics

American Indian Cooking: Recipes from the Southwest

Author: Carolyn J Niethammer

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes—foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash. American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

	Foreword
	Acknowledgments
	Introduction
I	Cactus and Cactuslike Plants
	Agave	2
	Barrel Cactus	8
	Cholla	10
	Ocotillo	13
	Prickly Pear	15
	Saguaro	22
	Yucca	29
II	Nuts and Seeds
	Acorn	34
	Grass Seed	37
	Jojoba	39
	Mesquite	42
	Pinyon Pine	47
	Sunflower	51
	Black Walnut	55
III	Grapes, Berries, and Cherries
	Chokecherry	58
	Wild Currant	61
	Elderberry	63
	Wild Grape	68
	Ground Cherry	70
	Desert Hackberry	72
	Net-Leaf Hackberry	72
	Manzanita	75
	Wild Rose	77
	Squawberry	79
	Wolf Berry	82
IV	Foods of Marsh and Mesa
	Buffalo Gourd	86
	Cattail	88
	Cota	93
	Devil's Claw	94
	Mormon Tea	96
	Wild Onion	98
	Puffball	100
V	Greens
	Rocky Mountain Beeweed	104
	Canaigre	106
	Curly Dock	108
	Dandelion	109
	Lamb's-Quarter	112
	Wild Mint	115
	Horsemint	117
	Pigweed	118
	Purslane	121
	Monkey Flower	123
	Tumbleweed	123
VI	Agriculture
	Beans	128
	Chili	131
	Corn	133
	Melon	147
	Pumpkin	149
	Squash	152
	Wheat	155
	Notes	162
	Sources	174
	Bibliography	175
	Medical Index	179
	General Index	183

Recipes from Miss Daisy s or Carb Wars

2009-01-08T13:05:00.000-08:00

Recipes from Miss Daisyїs: 25th Anniversary Edition

Author: Daisy King

is the enormously popular cookbook created for patrons of Miss Daisy's Tearoom in Franklin, Tennessee. The book includes luncheon menus and recipes ideal for use at home. The dishes have been described as "southern gourmet."

Carb Wars: Sugar is the New Fat

Author: Judy Barnes Baker

You don't have to compromise on taste in order to cut down on sugar and starch. Carb Wars is filled with delicious low-carb recipes that let you indulge your cravings while still maintaining a healthful life-style. This is food too good to resist and now you don't have to!

Halloween Recipes and Crafts or Eating for Lower Cholesterol

2009-01-08T02:23:00.000-08:00

Halloween Recipes and Crafts, Vol. 1

Author: Christine Lyseng Savag

Here you will find everything you need to prepare for a thrilling, chilling Halloween. With your imagination and resources you already have or can easily purchase, you can decorate, create and concoct a frighteningly good time.

Book review: Feet First or Sleepless in America

Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

Author: Catherine Jones

Eating for lower cholesterol has never been easier, or tastier.

High cholesterol is directly associated with heart disease. New national guidelines for healthy cholesterol levels, recently revised to be more stringent, mean millions of Americans need to bring their levels down. While doctors fill out millions of prescriptions for cholesterol-lowering drugs, diet remains a proven, supremely effective way to reduce cholesterol. Now, professional cookbook author and health-conscious chef, Catherine Jones, and one of the nation's leading nutritionists, Elaine B. Trujillo, offer a wealth of cutting-edge information along with a collection of delicious recipes to help lower your cholesterol levels. Key features of this authoritative, information-packed book include:

* An introduction, clearly explaining cholesterol and how it relates to heart disease, what your "numbers" mean, risk factors for developing high cholesterol, high cholesterol in women and children, and other vital information
* More than 100 heart-healthy recipes, easy enough for everyday fare and guaranteed to please everyone-from breakfast to dinner, with snacks in between
* Tips for stocking a heart-healthy pantry
* More than 100 text boxes, highlighting the latest research findings, health claims, shopping, cooking, meal planning, fast food dangers, and other practical, essential information
* A Stay Balanced Scale, to help you take control of your diet without ever feeling deprived
* Nutrition information accompanying each recipe that explains heart-health benefits, including nutritional breakdowns and ADA exchanges for diabetics

What People Are Saying

Mehmet Oz
"This wonderful guide artfully choreographs explanations of cholesterol-reducing tactics with tasty recipes that all will enjoy."
—MD, coauthor of the #1 New York Times bestseller YOU: The Owner's Manual: An Insider's Guide that Will Make You Healthier and Younger

Eric Ripert
"Jones and Trujillo prove that lowering one's cholesterol does not have to require sacrifice. A bit of focus and these great recipes will do the rest. Bon appйtit!"
—Chef and co-owner of Le Bernardin, New York City

Malcolm K. Robinson
"Jones and Trujillo offer a rich blend of recipes and reason; what to eat and why. I highly recommend it as a practical, healthy eating guide for the whole family."
—MD, Director, Metabolic Support Service and the Program for Weight Management, Department of Surgery, Brigham and Women's Hospital, Harvard Medical School

Caroline M. Apovian
"No new scientific findings have been missed in this book!...A must-have for anyone interested in healthy eating for lower cholesterol and other nutrition-based disorders, such as hypertension, diabetes, and obesity."
—MD, FACN, Associate Professor of Medicine, Boston University School of Medicine, Director, Nutrition and Weight Management Center, Boston Medical Center

Chocolate or Vegan Handbook

2009-01-07T16:41:00.000-08:00

Chocolate: A Bittersweet Saga of Dark and Light

Author: Mort Rosenblum

The delectable journey into the world of chocolate--by the award-winning author of Olives

Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It’s the Valentine’s Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.

In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d’or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this “food of the gods.”

Publishers Weekly

Did the Aztecs discover chocolate? Do the Swiss make the world's best chocolate? Is Godiva chocolate worth its price? No, no and no, according to Francophilic foodie Rosenblum (Olives). Although he'd always considered himself a "chocolate ignoramus," after attending a fancy Parisian chocolate tasting he immerses himself in the world of professional chocolatiers. He researches texts on the history of chocolate for amusing anecdotes, but his forte is his knack for going out in the field and talking with the masters. Rosenblum lets the artists teach him how great chocolate is made and how to appreciate its qualities. He travels from the cacao growing fields of Ivory Coast to the kitchens of some of Mexico's finest chefs, from the refined workshops of Paris to the factories of Hershey, Pa. As he discovers, chocolates-candy bars, chocolate mints-are basically an industrial product, containing little cacao and unworthy of serious culinary interest. Real chocolate, however, like fine wine, can be absolutely sublime. Artisans who carefully select their cacao beans and process those beans with painstaking attention can craft exquisite chocolate with extremely complex aromas and flavors. Rosenblum's chatty book, which lacks an index or endnotes, may disappoint food researchers. But for that vast world of chocolate-lovers who'd like a book between their bars, this bonbon is sure to please. Line drawings. Agent, Geri Thoma. (Feb.) Forecast: This treat of a book could be a nice Valentine's Day seller. Copyright 2004 Reed Business Information.

Library Journal

This is the literary equivalent of a perfect palet d'or, the Bentley of dark chocolates, with each chapter offering a subtle, complex treat worth savoring. Winner of the James Beard Award for Olives, Rosenblum applies his journalistic tenacity and eye for detail to uncover the multilayered world of chocolate. Placing in-depth profiles of chocolate growers, buyers, producers, and consumers against a complex backdrop of social, cultural, political, and economic forces, Rosenblum circles the globe to find homemade mole sauce in Mexico, hobnob with world-renowned purveyors of chocolate in France and Belgium, and visit the planned community of Hershey, PA. Recommended for all public libraries, as well as academic libraries supporting large undergraduate populations, programs in nutrition, and the culinary arts or with interests in the social and cultural history of food.-Courtney Greene, DePaul Univ., Chicago Copyright 2005 Reed Business Information.

Kirkus Reviews

Once a self-confessed "chocolate ignoramus," James Beard Award-winner Rosenblum (A Goose in Toulouse, 2000, etc.) deftly delves into the secrets of the cacao bean. Chocolate is Michel Chaudun's passion, his life's work. A French fondeur with a corner store in Paris, he makes a mean mini-pave, or a couverture-coated cube of ganache, using only the finest of ingredients and top-secret methodologies. "I think above all it is a drug," he says of chocolate, "nicely seductive, which marks the sweet hours of our existence." What's not to love? Not only is chocolate healthy (despite its bad rap), with loads of antioxidants, but it contains phenylethylamine, the same excitement-inducing molecule released by the body when you're in love. It's so irresistible, in fact, that a recent want ad for a chocolate taster at London's Fortnum & Mason yielded a whopping 3,000 applicants within days. Chaudun, who believes there's only one right way to make chocolate, chastises industry behemoths like Mars and Nestle for cutting corners in their quest for profits, resulting in a vastly inferior product. (But "purists be damned," Rosenblum says. "Millions still revere a Hershey bar.") At the other end of the equation, as the author shows us in this thoughtful, thorough study, are cacao-plantation workers on Africa's Ivory Coast, plagued by civil war, corruption, and poverty, the vast majority of them having never even tasted chocolate. Rosenblum also examines the comical phenomenon of Nutella, Italy's chocolaty goo. When he asked a friend what the attraction was, she gave "one of those 'duh' looks. 'It's chocolate. Spreadable chocolate.' " The author makes a compelling case for chocolate's near-aphrodisiacalqualities in a wonderful, wide-ranging, expertly written book that practically dares readers to jet off to the City of Light for a tour of its sweetshops. As rich and satisfying as a chocolate cheesecake. Agent: Geri Thomas/Elaine Markson Agency

Interesting book: Cisco Networking For Dummies or Professional SQL Server 2005 Reporting Services

Vegan Handbook: Over 200 Delicious Recipes, Meal Plans, and Vegetarian Resources for All Ages

Author: Debra Wasserman

Eggless Pancakes and Waffles, a Vegan Thanksgiving, Bit O'Irish Cooking, and Spanish Cuisine are featured in this cookbook of 200 delicious vegetarian recipes for all ages. The cookbook includes a vegan meal plan, sports nutrition for vegetarians, a shopper's guide to leather alternatives, and other helpful resources.

Backcountry Cooking or Learn how to Bartend

2009-01-07T07:58:00.000-08:00

Backcountry Cooking: From Pack to Plate in 10 Minutes

Author: Dorcas S Miller

Tasted, tested, and trouble-free from the editors of "Backpacker" magazine and other outdoor experts, this book includes over 144 recipes, along with expert, trail-tested advice on how to plan and pack simple, delicious meals, plus culinary tips from trail veterans. 50 photos. 100 illustrations.

Book about: A Thousand Barrels a Second or Radicals for Capitalism

Learn how to Bartend

Author: Gary M Allen

Learn How to Bartend, by Gary M. Allen, Sr., is an easy-to-read reference manual for modern times - and ideal for the Millennium years as well. It teaches readers his personal techniques on becoming a successful, professional Bartender. His unique step-by-step method of informative mixology material is accompanied by many photos to assist and guide. It includes over 130 recipes for popular drinks plus several of the author's tasty, tried-and-tested original ones. Also included are: Tips on making concoctions with flair and creativity, setting-up banquet bars, how to increase your tips, suggestions on getting bartending jobs . . . and much more. This is a book you'll enjoy, use frequently, and be very glad you own!

Eat More Weigh Less or Food Cooking of Indonesia the Philippines

2009-01-06T20:16:00.000-08:00

Eat More, Weigh Less

Author: Dean Ornish

Here, in the bestselling tradition of Reversing Heart Disease, Dr. Dean Ornish presents a scientifically validated lifestyle and eating plan that takes off unwanted weight, reduces the risk of heart disease, and—best of all—leaves you feeling full and satisfied, simply by cutting back dietry fat to 10% of the total calories you eat. A New York Times hardcover bestseller and a Publishers Weekly audio bestseller.

New interesting book: Miracle Juices or Conceptions and Misconceptions

Food & Cooking of Indonesia & the Philippines: Authentic Tastes, Fresh Ingredients, Aroma And Flavor In Over 75 Classic Recipes

Author: Ghillie Basan

Discover the mouthwatering and unique flavours of two distinctive yet complementary Asian cuisines, with a collection of 80 deliciously authentic recipes.

Pasta or Edible Wild Plants of the Prairie

2009-01-06T10:34:00.000-08:00

Pasta

Author: Clara E Serrano Perez

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

New interesting book: Wild Bounty Cookbook or Cleoras Kitchens

Edible Wild Plants of the Prairie: An Ethnobotanical Guide

Author: Kelly Kindscher

"Unique and important. . . . A definitive contribution to the study of wild edible plants and American Indian ethnobotany."—E. Barrie Kavasch, author of Native American Harvests: Recipes and Botanicals of the American Indian

Author Biography: Kelly Kindscher is author of Medicinal Wild Plants of the Prairie: An Ethnobotanical Guide. He has a Ph.D. in plant ecology from the University of Kansas and is a consultant for Prairieland Ecological Services.

Library Journal

This reference book covering 122 plant species is the result of an 80-day walk across Kansas and eastern Colorado. A general discussion of the Prairie Bioregion precedes individual descriptions which include common, American Indian, and scientific names and what they mean. Also included are a formal description, discussion of food uses, and cultivation information. The food use information is gleaned from an extensive list of references, spiced with the author's own experience in preparing and eating these foods. This is the first book on edible plants of the region and should be a valuable reference for botanical, regional and North American Indian lore collections. Drawings not seen. Katharine Galloway Garstka, Intergraph Corp., Huntsville, Ala.

Art of Chocolate or Food Allergy Survival Guide

2009-01-05T23:52:00.000-08:00

Art of Chocolate: Techniques and Recipes for Simply Spectacular Desserts and Confections

Author: Elaine Gonzalez

This is not just a book of masterful recipes, tips, techniques, and meticulously detailed, easy-to-follow instructions. It is an extravagant paean to decadent desserts. Filled with luscious creations and lavish artistry—Chocolate Swan Truffles, Enchanted Forest Torte—this definitive guide to working with chocolate is unusual because it is written with beginners in mind. A cooking teacher with decades of experience, Elaine Gonz‡lez has devised innovative techniques to put the art of working with chocolate within everyone's reach. After mastering a few basics, any cook can create shimmering cakes, seductive truffles, and amazing chocolate sculptures. With The Art of Chocolate, even novices will soon roll, curl, twist, coax, and nudge chocolate to dizzying heights of fantasy.

Interesting textbook: The Myth of Black Progress or Using Public Relations Strategies to Promote Your Nonprofit Organization

Food Allergy Survival Guide: Surviving and Thriving with Food Allergies and Sensitivities

Author: Vesanto Melina

Three leading authorities in dietetics, nutrition, and vegetarian cooking give invaluable advice for those with food sensitivities and their families. The authors offer a unique combination of scientific research, culinary expertise, and practical tips based on sound experience to help you plan nutritionally sound and satisfying meals. A diet free of "problem" foods doesn't have to be limiting or boring. Uncover a new world of delicious and nourishing dishes, from the familiar to the exotic, that will appeal to everyone, whether or not they have food sensitivities.

	Acknowledgements	4
	Introduction	5
Chapter 1	What Are Food Sensitivities?	7
Chapter 2	Creating and Maintaining a Healthy Intestinal Boundary	19
Chapter 3	Food Sensitivities and Various Conditions	35
Chapter 4	Discovering What Ails Us: Testing for Food Sensitivities	65
Chapter 5	Foods, Label Reading, and Alternatives	75
Chapter 6	Wheat and Gluten Sensitivities and Celiac Disease	105
Chapter 7	Living with Food Sensitivities: Feelings, Safety, and Exercise	119
Chapter 8	Nutrition Planning for Adults and Children	129
Chapter 9	Kitchen Basics and Cooking Fundamentals	159
Chapter 10
	Recipes	169
	Baking Basics	179
	Great Seasonings and Spice Mixes	213
	Banner Breakfasts	223
	Dips and Spreads	239
	Salads and Dressings	255
	Satisfying Soups	297
	Main Dishes	307
	Sauces and Gravies	334
	Simple Sides	341
	More Treats and Sweets	351
	Resources	363
	Food Diary Form	368
	Appendixes	369
	Index	371
	About the Authors	382

Easy Livin Low Calorie Microwave Cooking or The Good Egg

2009-01-05T13:10:00.000-08:00

Easy Livin' Low-Calorie Microwave Cooking

Author: Karen K Dwyer

Cutting down on calories, fat, and sodium is easier than ever before with the microwave oven. Foods cook with less fat, retain more nutrients and flavor, and are ready in one-fourth the time of conventionally cooked foods. Karen Dwyer has developed more than two hundred simple, tasty recipes for fish, chicken, lean meats, vegetables, breads, muffins, even desserts-each with fewer than 250 calories per serving. Each recipe also features a nutritional-analysis chart lists the number of calories, the diabetic exchanges, and the per-serving amounts of carbohydrate, protein, fiber, cholesterol, and sodium. Dozens of tips throughout the book help even beginners to master microwave cooking techniques and to enjoy healthy, delicious, easy meals that take minutes to prepare.

Go to: Lovers Yoga or Lit from Within

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

Author: Marie Simmons

Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award.

Beginning with basics, such as how to make perfect scrambled eggs,
and continuing on to sandwiches, soups, pastas, quiches, soufflés, and
delectable meringues and cakes, The Good Egg artfully describes the
many uses of one of cooking's most essential and healthful ingredients.

The Fat Elimination and Detox Program or Tomato Cookbook

2009-01-05T01:29:00.000-08:00

The Fat Elimination and Detox Program (FED): A Holistic Approach to Disease Prevention and Weight Loss

Author: Jennifer A Coscia NC

The Fat Elimination and Detox Program (FED) was developed as a disease prevention and weight-loss program. The many foods you will be consuming are specific foods for disease prevention, which act as medicine in the body by boosting the immune system. The FED program will also lower cholesterol, blood pressure, and blood glucose levels while increasing your energy and cognitive functions. You will learn a whole new way of eating. Change is one of the hardest things we must endure, but it is a vital necessity in life. Eat well, live well, and be well! The foreword for the book was written by C.W. Randolph, Jr., MD, author of From Hormone Hell To Hormone Well.

Book about: Utopia or The Cheating Culture

Tomato Cookbook

Author: Roy F Gust

Tomatoes can be used in any course of the meal from drinks to desserts and in recipes around the world. More than 175 variations on tomato dishes, anyone can find a myriad of recipes to show off and enjoy this culinary treasure.

M724 Jolly Holidays or Secrets to Great Health

2009-01-04T16:47:00.000-08:00

M724 Jolly Holidays: A Ho-Ho-Holiday Collection of Festive Recipes, Lighthearted Memories, and Easy Crafts to Make and Give!

Author: Gooseberry Patch

A nostalgic trip through the holidays from the start of the Christmas season all the way through New Year's Day! Chock-full of tasty, tried & true recipes like Christmas morning muffins, glazed raspberry-orange turkey and hugs & chips cheesecake, Jolly Holidays Cookbook is also brimming with fun and festive crafts, glorious gift mixes, simple treats to make & give, cheery tips and heartfelt memories of holidays past.

New interesting book: It Takes a Village or 1000 Years for Revenge

Secrets to Great Health: From Your Nine Liver Dwarves

Author: Jonn Matsen

Information on how to revitalize the liver—the most important organ in the fight against disease—to help sustain or regain health. The book also includes recipes and a summary of the most important medical health research of the last 100 years. It translates complex medical research into a style that is easy to understand—and even fun to read. It includes information on:

How toxic bile is the source of most digestive problems.
How a poorly fed liver can turn harmless chemicals into cancer-causing substances—and then scatter them throughout the body.
How the health of the heart depends on oxygen being delivered to it promptly by the blood—and that 70 percent of blood flow can be blocked by a poorly functioning liver.
How the brain is totally dependent on the liver for mental clarity and on the small intestine for emotional stability.
How the liver can spill proteins into the lymph system, setting off a myriad of immune system problems—from allergies to autoimmune diseases, and from colds to cancer.
How eating improperly can cause the kidneys to disrupt calcium metabolism—allowing good bacteria to stampede into the small intestine, where they can cause problems.
How the liver's enzymes can turn steroid hormones into good hormones or into deadly hormones that can give a person cancer of the reproductive organs.
How a person's mitochondria can give a person boundless energy or not.
How people can eat their way out of the dark void of disease, back into great health.

Best Baby Shower Book or Opera Lovers Cookbook

2009-01-04T06:05:00.000-08:00

Best Baby Shower Book

Author: Courtney Cook

The Number One Baby Shower Planner Is Even Better!

The number one baby shower planner has been updated for the new millennium. It now contains even more quick, easy, and fun ideas! Everything you need to know about planning and hosting a great baby shower is in this book:

Tips on choosing a shower location
Updated planning section
New shower gift record
More comprehensive shower checklist
More creative, contemporary shower themes
Clip art for use in designing invitations
More complete list of party favors
Creative ideas for couple's showers
Dozens of delicious, nutritious recipes and menu ideas
Entertaining party games that won't embarrass guests
Decorating ideas that don't cost a bundle
And much more!

Opera Lover's Cookbook: Menus for Elegant Entertaining

Author: Francine Segan

Great music and great food make an exhilarating duet. Taking her cues from the world's most beloved operas, food diva Francine Segan has composed a cycle of menus that are sure to have your family and friends shouting, "Brava! Bravissima!"

Each chapter of Opera Lover's Cookbook presents a culinary performance-an elegant five-course dinner, a brunch, a dessert party- scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain-Carmen, Il Barbiere di Siviglia, Don Giovanni-are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boheme, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper.

Sumptuously illustrated with photographs of featured dishes and lavish productions mounted by New York's Metropolitan Opera Company, Opera Lover's Cookbook also dispenses advice on home entertaining and on setting the scene with stunning table decor. Its more than 125 recipes include appetizers and hors d'oeuvres; soup, salad, fish, and pasta courses; main dishes; sweets; and thematic aperitif, cocktail, and after-dinner drinks.

Growing and Selling Fresh Cut Herbs or Wedding Cake Book

2009-01-03T20:23:00.000-08:00

Growing and Selling Fresh-Cut Herbs

Author: Sandie Shores

This definitive guide for those looking to start or expand their own herb business focuses entirely on fresh-cut herbs for the grower who supplies restaurants or supermarkets, vends at farmers markets, or sells from her own retail space. Discussed are the value of a business plan and how to find the right niche for the business. Whether selling to supermarkets, wholesalers, brokers, or caterers, growers will benefit from these business tips. Valuable advice is provided on financing; honoring local zoning laws; creating invoices and packing slips; managing employees; pricing and marketing; maintaining accounts; and increasing business. All aspects of building a greenhouse are addressed, from selecting a prime location and building a structure to the equipment needed to grow, including lights, thermostats, benches, and irrigation systems. Other topics include growing and nurturing plants from germination through harvest; assessing the needs of different herb crops and edible flowers; and harvesting and packaging the finished product.

About the Author:
Sandie Shores has operated a fresh-cut herb business in Minnesota for more than 10 years. She is a speaker and consultant on commercial herb production. She lives in Zumbro Falls, Minnesota.

	Dedication	v
	Acknowledgements	vii
	Preface	ix
	Introduction: The Herb's Herb History	1
Part 1	Starting Your Herb Business	9
Chapter 1	Planning Your Business and Market Research	11
Chapter 2	Finding Potential Markets	27
Chapter 3	Managing Business Details	49
Chapter 4	Doing Business	57
Part 2	Building and Maintaining a Greenhouse	75
Chapter 5	Selecting a Greenhouse	77
Chapter 6	Construction Know-how	103
Chapter 7	Interiors	121
Chapter 8	Operations and Maintenance	133
Part 3	Growing and Nurturing Your Plants	151
Chapter 9	Starting Seeds and Plant Propagation	153
Chapter 10	Growing Herbs	185
Chapter 11	Controlling Insect Pests	223
Chapter 12	Controlling Plant Diseases	267
Chapter 13	Harvesting, Handling & Packaging	285
Part 4	Successfully Growing More Than 20 Herbs and Flowers	309
Chapter 14	Arugula	311
Chapter 15	Basil	317
Chapter 16	Chives	325
Chapter 17	Cilantro	335
Chapter 18	Dill	341
Chapter 19	Marjoram, Sweet	349
Chapter 20	Mint	355
Chapter 21	Oregano	361
Chapter 22	Parsley	367
Chapter 23	Rosemary	375
Chapter 24	Sage	385
Chapter 25	Sorrel	391
Chapter 26	Tarragon, French	397
Chapter 27	Thyme	405
Chapter 28	More Herbs with Commercial Potential	413
Chapter 29	Edible Flowers	431
	Glossary	443
	Resources	459
	Index	467

Book review: The Kosher Billionaires Secret Recipe or Travel Yoga

Wedding Cake Book

Author: Dede Wilson

The wedding market is a $32 billion business. Experts say that brides-to-be generally buy every book and magazine they can get their hands on when planning a wedding, and yet, remarkably, The Wedding Cake Book is the first cookbook of its kind -- a gorgeous idea book that really shows you how to bake a beautiful wedding cake. There are 30 complete recipes in all, with detailed, step-by-step instructions. A one-of-a-kind resource, with gorgeous photography throughout, The Wedding Cake Book is sure to become a classic cookbook among bakers, and makes the perfect shower gift.

Bitter Sweet or Lobster Roll

2009-01-03T11:41:00.000-08:00

Bitter Sweet: Recipes and Tales from a Life in Chocolate

Author: Alice Medrich

The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. And these new chocolates - called percentage chocolates - beg for the creation of new recipes and a fresh take on the classics.

Every recipe in Bittersweet in foolproof and utterly delicious, no matter what your level of expertise. You'll marvel that receipes as classics as brownies, chocolate cake, and ice cream can still surprise and that souffles, crepes, and even pasta sauces can be so dramatically flavorful.

Publishers Weekly

Medrich founded the dessert shop Cocolat in Berkeley in 1976 and authored Cocolat and Chocolate and the Art of Low-Fat Desserts, which offered new, more "adult" flavors than the super-sweet tastes in vogue until that time. Today, as Medrich points out in an interestingly market-savvy introduction, the popularity of high-quality brands of chocolate is on the rise, and each of these recipes includes notes about how to alter it using chocolates with a higher percentage of "chocolate liquor," or cocoa bean content. This all sounds highly cerebral, but once Medrich puts her theory into practice in the form of Macadamia Shortbread Brownies, and Grappa, Currants, and Pine Nut Torte, it becomes deliciously clear. Hers are highly inventive creations, grouped in chapters loosely defined more by feel than by strict adherence to categories, such as a group of fluffy confections that includes Intensely Bittersweet Souffl s and Melting Chocolate Meringue. Medrich provides a recipe for her signature Queen of Sheba torte, along with detailed notes about how it has evolved over the years. She even uses chocolate in a handful of savory recipes, such as Roasted Squash Soup with Cocoa Bean Cream. Clearly, this author's curiosity is her defining characteristic; her ability to convey the fruits of that curiosity is the readers' good fortune. (Oct.) Forecast: Medrich's Cocolat (1990) was an IACP and James Beard award winner, and Chocolate and the Art of Low-Fat Desserts (1994) was also the recipient of a James Beard award. This highly personal, engaging collection is likely to garner prizes as well, and Artisan is supporting it with a 45,000 first printing and a 10-city tour. This is bound to be one of fall's big books, and it deserves to be. Copyright 2003 Reed Business Information.

Library Journal

Chocolate queen, cookbook author (Cocolat; Chocolate and the Art of Low-Fat Desserts), and founder of groundbreaking Bay Area chocolate and dessert shop Cocolat, Medrich focuses her latest effort on baking with percentage chocolates. These high-quality, often expensive gourmet chocolates (which contain varying amounts of chocolate liquor) are delicious but do not always substitute properly in older recipes. Medrich has developed nearly 150 recipes that include notes for adjusting each recipe to the specific type of chocolate used in order to guarantee a scrumptious result every time. Divided into eight sections, the book features recipes for ice cream (Toasted Coconut-White Chocolate Ice Cream), brownies, tortes, cakes (Molten Chocolate Raspberry Cakes), cookies (Bittersweet Decadence Cookies), savory dishes, and, of course, truffles. Scattered throughout are insightful essays on Medrich's love of chocolate, from her youth through her time at Cocolat to the present. Attractively designed with wonderful color photos and simple recipes, this is highly recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2003 Reed Business Information.

Book review: King Hussein of Jordan or Upstream

Lobster Roll: And Other Pleasures of Summer by the Beach

Author: Jodi della Femina

Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces "Lunch" at a shingle-style diner. As New York magazine explained, "Anyone who's ever been to a Hampton has seen the Lobster Roll, better known as Lunch--a weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that's as much a part of the South Fork as the Montauk lighthouse."

The Lobster Roll is indeed an institution, evocative of carefree, casual summer eating--exactly the type of food in this book:

Soups and appetizers such as New England Clam Chowder, Lobster Bisque, and Steamers and Broth

Rolls and sandwiches that include Lobster Rolls and the Perfect Hamburger

Perfect summer entrées like Lavender-and-Buttermilk Fried Chicken, Barbecued Ribs, and Grilled Leg of Lamb with Garlic and Rosemary

Refreshing sides such as Creamy Coleslaw, Pickled Squash and Mint Salad, and simple recipes for summertime treasures like corn, tomatoes, and new potatoes

Desserts like Strawberry-Rhubarb Pie and Raspberry-Peach Cobbler as well as drinks such as Homemade Berry-Citrus Iced Tea and Fresh Strawberry-Mint Lemonade

The Lobster Roll has been dishing up this food for three decades to locals, tourists, and summer residents alike. This book is a celebration of that cuisine, with the restaurant's preparations adapted for home cooks, plus non-restaurant recipes for quick, simple dishes that take advantage ofsummer's fresh bounty. And the beautiful color photographs perfectly capture both the food and the region--this book is what summer looks like, and this food is what summer tastes like.

Publishers Weekly

For those eager for balmy weather and picnics on the beach, this little cookbook dishes out recipes designed for summer consumption, when open air markets feature the freshest bounty from soil and sea. Named after the famed Hamptons eatery, a.k.a. Lunch, a fish shack turned into an area icon by Terry's now ex-husband, this volume offers entrees, snacks, salads, soups and desserts from the "quintessential summer restaurant," including the much-loved Lobster Roll sandwich. The book includes family recipes in addition to those from the restaurant: Pickled Zucchini with Mint, for example, is Della Femina tradition. Della Femina (author of the helpful and locally infamous Jodi's Shortcuts) and Terry, who owns the Lobster Roll, give plenty of advice on cooking seafood, such as oysters, clams, and mussels. (On soft-shell crabs: "Using poultry shears, snip off the face of the crab, located directly behind the eyes-this will also instantly kill the crab.") Fresh sides, such as Tomato, Vidalia Onion, and Basil Salad, the feta and mint-enhanced Savory Watermelon Salad and Chopped Tarragon and Blue Cheese Salad, add vigor to traditional accompaniments. The entrees, which include Grilled Citrus Chicken, Baked Lemon Salmon with Lemon-Dill Sauce and classic Crab Cakes, are all perfect for warm sultry evenings. Recipes are simple and easy-to-prepare-though the authors throw in a few gimmes, such as recipes for S'mores and a straightforward Summer Fruit Salad-and the cooking tips interspersed throughout make this a delightful guide to summer eating. 60 full-color photographs. (May) Copyright 2003 Reed Business Information.

Library Journal

The Lobster Roll is a popular restaurant in the Long Island resort town of Amagansett. More or less a family-run spot (the relationships are a bit complicated), it's been open since 1965; Terry is the current proprietor, and her coauthor is the manager of a gourmet market elsewhere in the Hamptons. Here they offer 75 recipes that include both favorites from the restaurant and other easy, casual dishes, from the Lobster Roll (as well as a Clam Roll) to Grilled Citrus Chicken to Raspberry Peach Cobbler, with color photographs of the food and the summer scene throughout. For area libraries and other larger collections. Copyright 2003 Reed Business Information.

Cookies or Cheese

2009-01-02T23:58:00.000-08:00

Cookies: Home-Baked Treats for Every Occasion: Little Gift Book

Author: Ryland Peters Small

Everyone loves a cookie---perfect with a steaming cup of coffee or a cold glass of milk, they make a welcome and delicious treat any time of day. Cookies brings you easy, no-fuss recipes for some of the tastiest cookies you'll ever eat!

Take a trip down memory lane and try a recipe from Cookie Jar Classics. Traditional cookies to enjoy everyday include Classic Oat Cookies, Extra-Crunchy Peanut Butter Cookies, and Gingerbread Cookies.

In Heavenly Chocolate you'll find treats for anyone who simply can't resist chocolate. Spoil them (and yourself!) with Chocolate Fudge Cookies, Chocolate Crackle Cookies, or luxurious Double Chocolate Pecan Cookies.

Occasional Treats brings you recipes for the best celebration cookies from around the world including Sardinian Wedding Cookies, Greek Shortbread Cookies, and traditional Christmas Cake Cookies.

Finally, Little Indulgences features scrumptious ideas for cookie-based treats. Try Cookie Ice Cream Cakes or melted marshmellow S'mores.

Book review: The French Dont Diet Plan or Yoga for the Special Child

Cheese: Chemistry, Physics & Microbiology, Two-Volume Set

Author: Patrick F Fox

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually.

*Extensive referencing gives further exploration on related cheese topics
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Classic Jamaican Cooking or Guide to Carbohydrate Counting

2009-01-02T14:16:00.000-08:00

Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies

Author: Caroline Sullivan

Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as plantain tart and shrimp soup, salt fish patties and coconut ice cream, this book dispels forever the myth that Jamaican cookery begins with curried goat and ends with rice and peas. Needing only occasional modifications for the modern reader ('Take seven gallons of rum, three gallons of seville orange-juice...'), Caroline Sullivan brings alive the wealth and variety of the island's food. With its blending of African and European influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavours in one of the New World's tastiest cuisines.

Library Journal

This 1893 volume was the first on the subject and still does the job well.

New interesting book: Vim Vinegar or Williams Sonoma

Guide to Carbohydrate Counting: A Simple Meal-Planning Method for People with Diabetes

Author: Fairview Health Services

This booklet shows diabetics how to control their blood sugar by eating consistent amounts of carbohydrates throughout the day.

Cookies Unlimited or Bento Box in the Heartland

2009-01-01T01:22:00.000-08:00

Cookies Unlimited

Author: Nick Malgieri

Few things in life are as comforting as home-baked cookies, and popular cooking teacher and acclaimed author Nick Malgieri teaches how to make them right in this beautifully illustrated cookbook. Praise for his delectable recipes and flawless, easy-to-follow approach to baking, Malgieri has collected his favorite recipes from across the world to provide a range of more than 350 original and time-tested recipes for cookies for every occasion. From classics like peanut-butter drop cookies and gingersnaps to impressive French Tuiles, marbled chocolate biscotti, and spectacular gingerbread houses, Cookies Unlimited offers everything homebakers want to know about making cookies. Whether you've made one cookie or hundreds, this volume will help you to always keep that cookie jar full!

Library Journal

Cooking teacher Malgieri (Chocolate, How To Bake, etc.) offers more than 200 recipes for cookies of all sorts, from homey favorites like Cheesecake Brownies to more unusual sweet treats such as Ricotta Drops and Swiss Hazelnut Bars. Some are as American as Loaded with Chips Chocolate Chip Cookies; others are lesser-known European specialties, with a good number from Italy, reflecting Malgieri's heritage. Most are easy, as cookies should be, and the recipes are clearly written. A good companion to Holly Garrison's excellent Cookie Book (Macmillan, 1996), this is recommended for most baking collections. Copyright 2000 Cahners Business Information.

Internet Book Watch

Over four hundred recipes from around the world blends with familiar and unusual offerings, with color photos peppering presentations of how to bake effectively. Special hints for producing particular styles and varieties make for especially useful chapters which are organized by type of cookie for easy use.

Bento Box in the Heartland: My Japanese Girlhood in Whitebread America

Author: Linda Furiya

Food is often that which makes sense of the seemingly senseless. In Bento Box in the Heartland, Linda Furiya proves just that by describing what it was like growing up as the only Asian family in rural Indiana. She tells a uniquely American story about girlhood, racism, assimilation, and the love of homemade food. It chronicles the bittersweet journey of Linda's Japanese-American attempts to blend into the culture of the small farm community of Versailles, Indiana. While Linda struggles, her experiences are put into perspective by her parent's personal stories of inspiration and courage.

Linda paints an endearing portrait of her parents. They consider a twelve-hour trip to Chicago just to replenish the pantry with Japanese items as the perfect Saturday outing, driving to Florida to cure their hankering for fresh fish as the perfect summer vacation, and maintaining their Japanese diets with gusto as the perfect anecdote for any challenge. While her parents appear oblivious to any racial reactions, Linda is completely aware.

Concluding every chapter with an appropriate Japanese recipe, Bento Box in the Heartland offers an insightful tale of a young Japanese-American being different, and gaining strength through childhood experience and the food of her homeland.

Publishers Weekly

When Furiya started eating lunches in the elementary school cafeteria, she was profoundly embarrassed by the rice balls her mom packed instead of a sandwich like all the other kids ate. She was already feeling self-conscious about being the only Japanese family in her 1960s Indiana hometown, and her parents' insistence on continuing to eat their native cuisine—they grew their own vegetables and drove for hours to visit big-city supermarkets that stocked Japanese imports—was frustrating because it intensified the differences between her and her classmates. But the exotic dishes were also a source of delight, and Furiya ends each chapter with a recipe for one of her favorite meals. There is more to the story than food, though, and she describes the anger she feels when shopkeepers make fun of her father's accent, or the amazement when her mother takes her back to Japan, with the same vividness she applies to recreating the sensations of her first taste of wasabi. Though she continues to chafe against her parents' emotional reticence, partly inspired by their arranged marriage, Furiya also comes to appreciate the values they handed down to her, and it's this love that dominates her nicely told story. (Jan.)

Simple Slow Cooker Recipes or Bartenders Best Friend

2008-12-31T15:39:00.000-08:00

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

	Introduction: About This Book	1
	Bartending Basics	2
	Equipment	2
	Ingredients	6
	Glassware	34
	Basic Garnishes	37
	Bartending Techniques	38
	Drink-Making Techniques	40
	The Home Bar	46
	Stocking a Home Bar	47
	The Cocktail Party Bar	49
	Drinks A To Z	51
	The Professional Bartender: How to Be the Best	334
	A Bartender's Glossary	342
	Bibliography	349
	Index	353

Brewed in Detroit or Come for Dinner

2008-12-31T06:58:00.000-08:00

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

	Introduction	x
	Some Menus for Memorable Meals	3
	Great Home Cooking	4
	The Simplest Dinner Menus	8
	Just Good Food	12
	Soup Dinners	16
	Soups, Green Salads, and Other Starters	19
	Soups	20
	Green Salads	39
	Other Starters	49
	More Menus for Easy Entertaining	71
	A Little Grander	72
	Alfresco Dinners from the Grill	77
	Do-Ahead Dinners	84
	Make Your Own Dinner Party	90
	Just Desserts	92
	Main Courses	95
	Seafood	96
	Chicken	110
	Pork and Lamb	127
	Veal and Beef	142
	Slow-Cooked Dishes and Casseroles	157
	Dishes on the Side	173
	Vegetables	174
	Potatoes, Rice, Couscous, and Rolls	199
	Desserts	225
	Cakes	226
	Cookies	239
	Fruit Desserts	248
	Puddings and a Mousse	269
	Ice Cream Sundaes and Chocolate Truffles	278
	Appendices	285
	Some Ideas for Easy Hors d'Oeuvres	286
	Ingredients and Techniques for Foolproof Baking	292
	Mail Order Sources	296
	Bibliography	299
	Index	300

Anything but Chardonnay or Jewish Cooking For All Seasons

2008-12-30T19:16:00.000-08:00

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.

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

2008-12-30T09:34:00.000-08:00

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.

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.

Preparing Fish and Wild Game or Chocolatherapy

2008-12-29T22:52:00.000-08:00

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.

Authentic Recipes from Korea or Romantic Wedding Cakes

2008-12-29T12:14:00.000-08:00

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

2008-12-29T00:32:00.000-08:00

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

Peaceful Palate or Eggs

2008-12-28T15:50:00.000-08:00

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.

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

2008-12-28T05:08:00.000-08:00

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.

Eating in America or Anne Lindsays New Light Cooking

2008-12-27T19:27:00.000-08:00

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

2008-12-27T10:44:00.000-08:00

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.

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.

Art of Nutritional Cooking or Betty Crocker Baking for Today

2008-12-26T23:03:00.000-08:00

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

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

2008-12-26T13:21:00.000-08:00

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

2008-12-26T01:48:00.000-08:00

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.

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

Complete Book of Spirits or Serving up the Harvest

2008-12-25T16:06:00.000-08:00

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

2008-12-25T05:25:00.000-08:00

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.

Whole Foods Diabetic Cookbook or Effective Health Care Supervisor

2008-12-24T18:43:00.000-08:00

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.

	Diabetes--An Overview
	What is Diabetes?	7
	Types of Diabetes	8
	Who is most at risk for type 2 diabetes?	10
	Complications of Diabetes	11
	Controlling Diabetes with Diet and Exercise
	Health Benefits of a Vegetarian Diet	15
	Maintaining a Healthy Weight	19
	Dealing with Stress	24
	Meeting Nutrient Needs
	Counting Calories, Carbs, Protein, and Fat	25
	Fiber	34
	Minerals and Vitamins in a Vegetarian Diet	35
	Exchange Lists for Meal Planning	42
	Vegetarian Foods That May be New to You	44
	Cooking and Shopping Tips	56
	Menu Planning	59
	Whole Foods Recipes for the Diabetic Diet
	Breakfast	61
	Breads	73
	Salads and Dressings	83
	Sandwiches and Soups	99
	Main Dishes	113
	Vegetables	135
	Desserts and Snacks	145
	Index	153

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

2008-12-24T07:01:00.000-08:00

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.

Vodka 1000 or Ayurvedic Cookbook

2008-12-23T22:20:00.000-08:00

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.

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

2008-12-23T11:38:00.000-08:00

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.

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

2008-12-23T01:56:00.000-08:00

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.

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)

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

2008-12-22T17:14:00.000-08:00

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!

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.

	Introduction	7
1	Why wine matters to health	13
2	Why wine matters to food	39
3	Why wine rules don't always matter	55
4	Why the wine world must change	85
5	Which wine names matter & why	99
	A final word about enjoyment	156
	Index	158

	Casserole Dish Sizes	6
	Freezing Tips	6
	Brunch Casseroles	7
	Side Dishes Casseroles	31
	Vegetables Casseroles	53
	Chicken Casseroles	119
	Beef Casseroles	173
	Pork Casseroles	205
	Seafood Casseroles	229
	Salads	253
	Master Grocery List	265
	Index	268
	Order Form	286

	Foreword	4
	The shunju way	6
	The seasonal kitchen	30
	Spring	34
	Summer	90
	Autumn	142
	Winter	192
	Appendices	242
	Step by step preparation techniques
	Glossary of ingredients
	Mail-order sources of ingredients
	Acknowledgments
	Chefs

	Introduction	5
	Saltwater Fish	8
	Shellfish and Crustaceans	72
	Index	125

	Introduction	6
	Healthy eating guidelines	8
	Nature's low fat ingredients	10
	Fat reducing tips	12
	Fat-free cooking methods	13
	Cooking with low fat or non-fat ingredients	14
	Minimizing oil in cooking	16
	Low fat stocks	17
	Low fat sauces	18
	Low fat sweet options	19
	The fat and calorie contents of food	20
	Soups and Starters	22
	Pasta, Pulses and Grains	34
	Meat and Poultry	46
	Fish and Seafood	58
	Vegetables and Salads	68
	Desserts, Cakes and Bakes	80
	Index	96

Pt. I	The African American overweight and obesity problem
1	The African American weight problem	3
2	Overweight and obesity among African American	23
Pt. II	Sociocultural issues
3	Body image preferences among African Americans	43
4	Food preferences among African Americans	61
5	Exercise and physical fitness perspectives among African Americans	81
6	Adding African American culture to health, physical fitness, diet, and food programs	105
Pt. III	The new cultural approach
7	The new black cultural diet and lifestyle	131

1	Introduction	1
2	Similarities in Medieval Foods and Cooking	28
3	The Theoretical Bases for Medieval Food and Cookery	40
4	The Distinctive Nature of Medieval Foods and Cookery	66
5	Medieval Dining	101
6	Beverages	137
7	The Hall, Table and Manners	166
8	Foods for the Sick	185
9	International Foods and Regional Favourites	196
10	Conclusion: The Cook, the Cookery and the Food	236
	Bibliography	257
	Late-medieval culinary recipe collections	257
	Late-medieval medical and scientific works referring to food preparation	260
	Modern adaptations of Medieval recipes	263
	Index	265

	Disclaimer
	Preface
Sect. 1	Introduction to HACCP	1
1.1	What is HACCP?	2
1.2	Where did it come from?	2
1.3	How does it work?	2
1.4	What are the seven HACCP principles?	3
1.5	Is it difficult to use?	4
1.6	Why use it?	4
1.7	What type of company would use HACCP?	5
1.8	Are there any common misconceptions?	8
1.9	How do we know HACCP works?	9
1.10	What actually gets implemented in the workplace?	10
1.11	How does a HACCP plan get written?	10
1.12	Who carries out the HACCP study?	10
1.13	What is the regulatory position of HACCP?	11
1.14	Are there other driving forces for the use of HACCP?	12
1.15	What does it cost?	13
1.16	Is there anything more that I should know?	14
Sect. 2	The HACCP System Explained	15
2.1	HACCP system overview - How does it all fit together?	16
2.2	HACCP in the context of other management systems - What is HACCP and what is it not?	19
2.3	What is involved in getting started - The preparation and planning stage	28
Sect. 3	HACCP in Practice	37
3.1	Preparation for the HACCP plan development	38
3.2	Applying the principles	45
3.3	Implementation of the HACCP plan	77
3.4	Maintenance of the HACCP system	82
	Epilogue	85
App. A	Case study: frozen cheesecake	95
	App. B: Acronyms and Glossary	123
	References	129
	HACCP Resources	131
	Index	135

Introduction	ix
Pass the Polenta	1
Easy as Pie	13
A Good Roast Chicken	27
Of Cabbages and Kings	39
The Same Old Stuffing	51
When Fathers Cook	65
Yesterday's Bread	79
At Ease with Strangers	91
Wine by Numbers	107
On Tossing a Caesar	121
No Ordinary Soup	135
A Secret Well Kept	151
Enough Room for Strawberry Shortcake	165
Forgotten Apples	179
Fueling the Passions	193
Daily Grind	213
Afterword	227
Recipes	235
For Further Reading	267
Acknowledgements	271
Index ofRecipes	273

	A Few Words About Tofu	4
	Breakfast or Brunch	11
	Dips & Spreads	23
	Salads & Salad Dressings	31
	Soups	57
	Main Dishes	73
	Desserts	117
	Index	135

	Introduction	8
	A Note on Wines	13
	Appetizers and First Courses	14
	Soups	42
	Salads	72
	Pasta, Pizza, Polenta, Risotto, and Eggs	110
	Seafood	148
	Poultry	174
	Meat	204
	Side Dishes	242
	Breads	272
	Desserts	296
	Basics	340
	Menus	366
	Index	370