Vegetables or 101 Best Ever Recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



1. 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




2. 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




3. 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




4. 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




5. 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




6. 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




7. 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




8. 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




9. 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

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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

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