Wednesday, December 31, 2008

New York Times Jewish Cookbook or Party Confidential

New York Times Jewish Cookbook: More Than 825 Traditional and Contemporary Recipes from Around the World

Author: Linda Amster

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. With almost 800 well-tested recipes by Times food writers, this collection includes influences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It is a collection to cook from as well as to celebrate the history, culture, culinary creativity, and enduring tradition of Jews around the world.

Mimi Sheraton, food critic and cookbook author, has written a full introduction to the book as well as to each chapter, providing context and expertise to entertain and inspire. Editor Linda Amster has organized chapters to cover every course: appetizers, breads, soups, fish, meat, chicken, vegetables and salads, grains and dairy delights, cakes, cookies, and other desserts. Delicious recipes include both traditional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as, Ms. Sheraton, Alain Ducasse, Joan Nathan, Daniel Boulud, and Wolfgang Puck.

This useful, appealing, and imaginative volume will delight those who celebrate Jewish culinary culture, and is sure to set a new standard on the Jewish cookbook shelf.

Publishers Weekly

Despite coming from the prolific New York Times stable of books, this volume may prove a disappointment to those with some knowledge of Jewish cuisine. Sheraton's introduction points out that "Jewish food is the world's oldest fusion cuisine," but the book appears to apply a thin definition of what makes each dish Jewish. With such a vast number of recipes, time-honored dishes are well represented, including the ubiquitous Classical Gefilte Fish, Kasha Varnishkas and Cholent Brisket, although the latter is not fully represented compared to the numerous tagines included. While drawing on many traditional dishes that will be immediately recognized by Ashkenazic and Sephardic Jews, many recipes rely on just one or two ingredients for their Jewishness, such as chickpeas in the Warm Chickpeas with Lemon and Olives or honey in David Bouley's Fava Beans with Honey, Lime and Thyme. Despite the lack of clarification for their inclusion, the sheer volume of recipes means that there is something for everyone-from the more traditional to something modern to expand the repertoire. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

Although Amster also edited The New York Times Passover Cookbook, she acknowledges that when she embarked on this project she was more familiar with Ashkenazic Jewish cooking. She also wondered whether the newspaper's archives would include enough recipes from the Sephardic tradition. As the subtitle might indicate, her worries were groundless. Included here are hundreds of recipes from Jewish communities all over the world, reflecting Mimi Sheraton's introductory comment that Jewish food is "the world's oldest fusion cuisine." Recipes range from Persian Chicken Soup with Chickpea Dumplings to Alain Ducasse's Rib-Eye Steaks with Peppered Cranberry Marmalade to Fresh Corn and Red Pepper Blini. All the classics are here, too, and there's a separate chapter on "Trimmings," including an array of condiments and garnishes: Schmaltz and Gribnes, Preserved Lemons, and the like. It's too bad that the recipes lack headnotes (it would have been nice to know more about the background of both individual recipes and their contributors). Nevertheless, this is an essential purchase. Copyright 2003 Reed Business Information.

New interesting textbook: Taking on the System or Bottom Billion

Party Confidential

Author: Lara Shriftman

Stars on the UPN show Get This Party Started and authors of Fкte Accompli! The Ultimate Guide to Entertaining (Clarkson Potter, 2004), Lara Shriftman and Elizabeth Harrison give us an all-access pass to some of their most exclusive and creative A-list events.

Packed with imaginative tips and suggestions, PARTY CONFIDENTIAL will help inspire unique and extraordinary get-togethers. Instead of throwing a traditional birthday dinner, make it a sugar party like Serena Williams had. Want to host the hottest poker night in town? Lara and Elizabeth give you the recipe for David Copperfield's Black Magic martini and ask poker champ Annie Duke to help up your game. Each party is outlined in detail from the invitation to the lighting, from the food and drinks to the music. The book also features Lara and Elizabeth's 10 no-fail party rules, advice for a successful fund-raiser, party tips from celebrity friends, and the best recipes from favorite restaurants. Accessible, fun, and beautiful PARTY CONFIDENTIAL will be the source of many good times ahead.

About the Author: Lara Shriftman and Elizabeth Harrison are co-presidents of Harrison & Shriftman, a prestigious public-relations, special-events, and marketing firm with offices in New York, Los Angeles, and Miami.

Deliciously Easy Soups with Herbs or Food Culture in Germany

Deliciously Easy Soups with Herbs

Author: Dawn J Ranck

Deliciously Easy Recipes with Herbs is a series of eight books, each offering savory and scrumptious recipes, each with directions you can trust.

All the recipes give amounts for both fresh and dried herbs.

Gathered from the top herb shops in the country, the recipes are favorites of the shopkeepers and their customers-- tried, trusted, and wondrously tasty!

Read also James Madison or The Vendetta

Food Culture in Germany

Author: Ursula Heinzelmann

The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food--the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to "normalcy." Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the KonditereiR. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country,with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.

Table of Contents:

Series Foreword Ken Albala Albala, Ken


1 Historical Overview 1

2 Major Foods and Ingredients 37

3 Cooking 88

4 Typical Meals 101

5 Eating Out 116

6 Special Occasions 131

7 Diet and Health 156

Glossary 167

Resource Guide 179

Selected Bibliography 183

Index 187

Tuesday, December 30, 2008

Windows on the World Complete Wine Course or The Taste of Conquest

Windows on the World Complete Wine Course: 2006 Edition: A Lively Guide

Author: Kevin Zraly

Celebrating 20 years of wine mastery...

The world's finest wine book gets a complete redesign for its 20th birthday. Thirty-two pages of brand new material, enhanced color, and even more cartoons grace this Anniversary Edition, which will thrill wine lovers once again as they get a taste of Kevin Zraly's unequaled advice. One thing hasn't changed, however: Zraly's inimitable, irreverent style. He answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

Table of Contents:
Prelude to Wine1
White Grapes of the World15
Class 1The White Wines of France17
American Wine and Winemaking: A Short History40
Class 2The Wines of Washington, Oregon, and New York; The White Wines of California53
Class 3The White Wines of Germany77
Red Grapes of the World87
Class 4The Red Wines of Burgundy and the Rhone Valley89
Class 5The Red Wines of Bordeaux107
Class 6The Red Wines of California123
Class 7Wines of the World: Italy, Spain, Australia, Chile, and Argentina135
Class 8Champagne, Sherry, and Port159
Matching Wine and Food with Andrea Immer173
The Business of Wine: From the Winery to the Consumer181
Wine-Buying Strategies for Your Wine Cellar198
Creating an Exemplary Restaurant Wine List205
Wine Service and Wine Storage in Restaurants and at Home213
Award-Winning Wine Lists224
Frequently Asked Questions About Wine227
The Best of the Best: An Opinionated Tribute234
Windows on the World: A Personal History243
Afterword: Looking Back, with Gratitude251
Glossary and Pronunciation Key254

Read also Sales Training Basics or Performance Scorecards

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

Author: Michael Krondl

The smell of sweet cinnamon on your morning oatmeal, the gentle heat of gingerbread, the sharp piquant bite from your everyday peppermill. The tales these spices could tell: of lavish Renaissance banquets perfumed with cloves, and flimsy sailing ships sent around the world to secure a scented prize; of cinnamon-dusted custard tarts and nutmeg-induced genocide; of pungent elixirs and the quest for the pepper groves of paradise.

The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine-in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities-Venice, Lisbon, and Amsterdam-and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization.

In the sixteenth and seventeenth centuries, the world's peoples were irrevocably brought together as a result of the spice trade. Before the great voyages of discovery, Venice controlled the business in Eastern seasonings and thereby became medieval Europe's most cosmopolitan urban center. Driven to dominate this trade, Portugal's mariners pioneered sea routes to the New World and around the Cape of Good Hope to India to unseat Venice as Europe's chief pepper dealer. Then, in the 1600s, the savvy businessmen of Amsterdam "invented" the modern corporation-the Dutch East India Company-and took over as spice merchants to the world.

Sharing meals and stories with Indian pepper planters, Portuguesesailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. The spice trade and its cultural exchanges didn't merely lend kick to the traditional Venetian cookies called peverini, or add flavor to Portuguese sausages of every description, or even make the Indonesian rice table more popular than Chinese takeout in trendy Amsterdam. No, the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.

As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a fascinating perspective on how, in search of a tastier dish, the world has been transformed.

Kirkus Reviews

A muddy walk through the history of Venice, Lisbon and Amsterdam, whose heydays were all linked to the lucrative spice trade. Food writer Krondl (Around the American Table: Treasured Recipes and Food Traditions from the American Cookery Collections of the New York Public Library, 1995, etc.) debunks the myth that spices were used over the centuries to mask rancid food. He attempts to understand the demand that prompted Europeans to explore and conquer the world. Spices were a luxury, often used as payment and literally worth their weight in gold. Coming from exotic places few could reach, they represented the aroma and taste of paradise. Fantastic profits could be made in the spice trade. With its strong links to the Byzantine Empire, Venice muscled in on the Mediterranean route, and soon "pepper was the lubricant of trade." The Crusades spread the taste for spices, but the fall of Constantinople to the Turks in 1453 effectively sealed the Venetians' routes. Soon the Portuguese made incursions. King Joao I sent out looting caravels for West African gold and melegueta pepper; Portuguese explorers braved the seas around the Cape of Good Hope in search of Prester John and Indian black pepper. Vasco da Gama made a momentous advance for the Portuguese by establishing a route from Lisbon to the Spice Islands in the South Pacific. When the Portuguese crown fell to Philip II of Spain in 1580, the prosperous Dutch, inspired by Jan Huyghen van Linschoten's how-to on the spice trade, took up the slack through the corporate arms of the East India Company. Krondl scrambles and dodges to cover an enormous amount of ground, from spice wars and slavery to disease and the use of spices for medicinalpurposes. Trying to do too much, he produces a loose, unscholarly text that many will find difficult to digest. Many separate strands of this compelling story deserve to be pursued further by more focused historians.

Thrill of the Grill or Betty Crocker Party Food

Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

Author: Chris Schlesinger

The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ...

  • Expert advice on getting your grill set up
  • 190 sensational recipes from appetizers to dessert
  • Great tips for grilling foods to perfection
  • An up-to-date guide to barbecuing
  • An indispensable list of tools you'll need to have

Vince Staten

Chris Schlesinger's cookbook is like his food—vivid, direct, well-seasoned, and delicious. This is a man who knows what grills like—and who is cool enough to share his hot-stuff secrets.

Publishers Weekly

The ``new wave'' of grill cookery pits smoky tang against searingly hot seasonings. And fans of the capsicum genus will find plenty of it here: tabasco, serrano, jalapeno and habanero permeate recipes, with fresh ginger and garlic running a close second. Schlesinger, co-owner of the East Coast Grill in Cambridge, Mass., and coauthor Willoughby, a contributor to Cook's Magazine , seek raw, strong savor in what they serve. Some preparations are basic: grilled toast canapes, chicken hobo pack (a Boy Scout campground favorite) and barbecued bologna--``the cutting edge of new barbecue''--are well suited to beginning grillers. More intricate are the accompaniments suggested. Not all cooks, for example, will want to concoct their own banana-guava ketchup. And the authors' version of Valley-Girl-speak--they provide ``Totally Awesome Rosemary-Grilled Rabbit with Cumberland Sauce,'' and their grills, they say, ``just wanna have fun''--may amuse or annoy. Yet their enthusiasm for good times and good grilling is catching. Photos not seen by PW. Advertising; author tour; first serial to New Woman. (June)

Go to: Comprehensive Assurance and Systems Tool or Planning Performing and Controlling Projects

Betty Crocker Party Food: 100 Recipes for the Way You Really Cook

Author: Betty Crocker Editors

Get Ready to Throw a Party-Any Time!

If you love to party, you'll love this book. It's filled with fast, foolproof recipes for all your favorite munchies-snack mixes, dips and spreads, finger foods and bite-sized sweets. Whether you're throwing a cocktail party, lounging around on the patio or having the gang over for holiday desserts, you'll find lots of easy-to-fix nibbles and noshes that everyone will love. So pick up the phone and start inviting people over-it's party time!

Open the book for:

• 100 easy party food recipes-crunchy bites, delicious dips, crowd- pleasing drinks, winning wings, spectacular skewers and serve- yourself desserts

• Great ideas for throwing an instant party with food from the grocery store

• Simple tips for last-minute party dips, platters and wraps

• 30 tempting color photographs

Table of Contents:
Party Prep.

1. Crunchy Munchies.

2. Dips and Spreads.

3. Hot Wings 'n' Things.

4. Keep it Cool.

5. Skewers and Finger Food.

6. Serve-Yourself Deserts.

Helpful Nutrition and Cooking Information.

Metric Conversion Guide.


French Provincial Cooking or Low Carb Gourmet

French Provincial Cooking

Author: Elizabeth David

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

Library Journal

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.

Go to: Pain Free at Your PC or The Ultimate Omega 3 Diet

Low Carb Gourmet: The Cookbook for Hungry Dieters

Author: Harriet Brownle

In The Low-Carb Gourmet, Harriet Brownlee proves that low-carbohydrate diets can be both rewarding and full of flavor. Her variations on soups, salads, main dishes, and even desserts are simple yet sophisticated, allowing each dieter to modify his or her food plan to suit taste as well as nutritional needs. In The Low-Carb Gourmet you will find

• more than 225 recipes-including appetizers, breads, pastas, ethnic foods, and desserts
• carbohydrate counts for every recipe and every portion
• nutritional hints for low-carb dieting
• comprehensive gram- and calorie-counting charts

This accessible guide is the perfect cooking companion for people who want to lose weight the low-carb way, as well as for those who simply want to maintain a healthy diet. It is a book for everyone who appreciates fine foods-but wants to stay slim.

Monday, December 29, 2008

Gourmet Shops of Paris or Fruit

Gourmet Shops of Paris

Author: Pierre Rival

Paris, the food-lover's capital, is a city adept at satisfying the most discerning gourmand. Taking the reader on a gastronomic tour of the city, Parisian Food Shops offers a unique guide to the best addresses for savoring the flavors of Paris, where sampling reigns supreme. Beautiful shops and boutiques offer delectable pastry and tarts, chocolate and candy, wine, bread, and cheese, olive oil, tea, and soup: the finest products from France's many celebrated regions and across the globe.

The authors traversed the streets of the capital to bring together this mix of traditional and exoticflavors, organic and fusion trends that embody Parisian delicacies—both sweet and savory. Sarramon's photographs present a feast for both eyes and stomach: from the Cakes de Bertrand, served in a romantic old-world interior, to the Maison des 3 Thès, with its expensive teas and lavish décor. The shops, often created by a great chef or famous name in French gastronomy, may include a "take-out" counter of catered fare for a no-fuss feast at home.

From the most traditional establishments to the hottest new addresses, an indispensable address book completes the selection to provide the epicurean visitor with satisfaction in every quarter of the capital. Rich with ideas for eating well, Parisian Food Shops is the ultimate indulgence!

See also: Charlie Trotters or Frozen Drinks

Fruit: The Ultimate Diet

Author: Rejean Durett

Fruit: The Ultimate Diet, is the first book of its kind to delve so deeply into the whole concept of a fruitarian diet. Page after page reveals reason after reason to become fruitarian as every single myth regarding the diet is dispelled and it becomes ever so clear that if you want to be as healthy as possible on every level the answer is simple, GO FRUITARIAN

125 Best Cupcake Recipes or Classic Chinese Cooking

125 Best Cupcake Recipes

Author: Julie Hasson

Scrumptious delights to bake at home.

Cupcake bakeries are a welcome development that is meeting the enthusiastic delight of everyone. The reason is quite simple -

  • they allow us to indulge in an old-fashioned favorite treat.

    Julie Hasson, baker extraordinaire, brings her expertise to the 125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction.

    Recipes include:

    • Raspberry Vanilla Cupcakes

    • Carrot Zucchini Cupcakes

    • Flourless Chocolate Cupcakes

    • Malted Espresso Cakes with Malted Milk Icing

    • Peanut Butter Cupcakes.

    Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family.

    Table of Contents:


    • Decorating Tips and Techniques

    • Theme Decorating

    • Simple Garnishes

    • Decorating for Kids

    • Tools and Equipment

    • Common Ingredients


    • Best Chocolate Cupcakes

    • Chocolate Cherry Cupcakes

    • Chocolate Peanut Butter Cupcakes

    • Chocolate Gingerbread Cupcakes

    • Chocolate Raspberry Cupcakes

    • Chocolate Surprise Cupcakes

    • Flourless Chocolate Cupcakes

    • Chocolate Brownie Cupcakes

    • Orange Chocolate Cupcakes

    • White Chocolate Chip Cupcakes

    • Butterscotch Chocolate Coconut Cupcakes

    • Very Vanilla Chocolate Chip Cupcakes


    • Apple Crisp Cupcakes

    • Apricot Rum Cupcakes

    • Apricot Spice Cupcakes

    • Blueberry Apricot Cupcakes

    • Cherry Almond Poppy Seed Cupcakes

    • Cranberry Lemon Cupcakes

    • Figgy Cupcakes

    • Mango Coconut Cupcakes

    • Nectarine Cupcakes

    • Orange Date Cupcakes

    • Piña Colada Cupcakes

    • Pineapple Cupcakes

    • Blueberry Rose Cupcakes

    • Tropical Cupcakes

    • Banana Cupcakes

    • Lemon Yogurt Cupcakes

    • Lemon Buttermilk Cupcakes


    • Candied Pecan Cupcakes

    • Almond Poppy Seed Cupcakes

    • Awesome Almond Cupcakes

    • Peanut Butter and Jelly Cupcakes

    • Peanut Butter Chip Cupcakes

    • Peanut Butter Cupcakes

    • Vanilla Peanut Butter Cup Cupcakes

    • PistachioCupcakes

    • White Chocolate Macadamia Cupcakes

    • Hazelnut Chocolate Cupcakes

    Adults Only

    • Pimm's Cupcakes

    • Crème de Menthe Cupcakes

    • Cassis Cupcakes

    • Margarita Cupcakes

    • Kahlúa Cupcakes

    • Sherry Apricot Cupcakes

    • Rum Raisin Cupcakes

    • Malted Espresso Cupcakes

    • Cappuccino Cupcakes

    • Jay's Favorite Chocolate Cupcakes

    • Mocha Cupcakes

    • Chocolate Cinnamon Cupcakes

    • Espresso Dark Brownie Cupcakes

    • Earl Grey Cupcakes

    • Green Tea Cupcakes

    Kids' Corner

    • Candy Bar Cupcakes

    • Cookies and Cream Cupcakes

    • Ice Cream Cone Cupcakes

    • Confetti Cupcakes

    • Malted Milk Cupcakes

    • Coconut Cupcakes

    • Peppermint Candy Cupcakes

    • Toffee Cupcakes

    • White Cupcakes

    • Chocolate Mint Cupcakes

    • Pretty in Pink Cupcakes

    • Pink Lemonade Cupcakes

    Spice It Up

    • Anise Cupcakes

    • Banana Nutmeg Cupcakes

    • Cardamom Plum Cupcakes

    • Carrot Cupcakes

    • Chocolate Chili Cupcakes

    • French Toast Cupcakes

    • Ginger Cupcakes

    • Maple Raisin Cupcakes

    • Pumpkin Cupcakes

    • Spice Cupcakes

    • Zucchini Chocolate Spice Cupcakes

    • Spiced Peach Cupcakes

    • Chai Cupcakes

    • Applesauce Cupcakes

    New Twists

    • Chocolate Chip Cookie Cupcakes

    • Raspberry Vanilla Cupcakes

    • Lamington Cupcakes

    • S'more Cupcakes

    • Cheesecake Cupcakes

    • Lemon Cheesecake Cupcakes

    • Chocolate Cheesecake Cupcakes

    • Chocolate Chip Cream Cheese Cupcakes

    • White Cupcakes with Coconut Frosting

    • Carrot Zucchini Cupcakes

    • Toasted Sesame Cupcakes

    • Sticky Date Cupcakes

    • Princess Cupcakes

    • Madeleine Cupcakes

    • Orange-Scented Angel Food Cupcakes

    • Boston Cream Cupcakes

    Frostings, Glazes and Fillings

    • Carmel Frosting

    • Chocolate Fudge Frosting

    • Chocolate Glaze

    • Chocolate Icing

    • Chocolate Mousse Filling

    • Chocolate Hazelnut Frosting

    • Chocolate Toffee Sauce

    • Coconut Pecan Frosting

    • Coffee Buttercream

    • Coffee Ice Cream

    • Cookies and Cream Buttercream

    • Cream Cheese Icing

    • Easy Buttercream Frosting

    • Vanilla Cream Frosting

    • Ginger Cream Cheese Frosting

    • Honey Cream Cheese Frosting

    • Hot Fudge Sauce

    • Lemon Cream

    • Lemon Curd

    • Lemon Glaze

    • Malted Milk Espresso Icing

    • Maple Buttercream

    • Orange Cream Cheese Icing

    • Peanut Butter Frosting

    • Peanut Butter Fudge Frosting

    • Rum Buttercream

    • Strawberry Cream Cheese Buttercream

    • Vanilla Ice Cream

    • Vanilla Custard Filling

    • Whipped Cream Topping


    Interesting textbook: The Myth of Alzheimers or Makeup

    Classic Chinese Cooking

    Author: Yan Kit So

    A DK favorite back in print, complete with mouthwatering new photography! Celebrated culinary expert Yan-kit So combines more than 100 colorful Chinese recipes with a comprehensive, step-by-step visual guide to the ingredients, equipment, and techniques that will help you unlock the door to the classic Chinese kitchen.

  • Sunday, December 28, 2008

    Miracle Foods For Kids or Fat Free Low Fat

    Miracle Foods For Kids: 25 Super-Nutritious Foods to Keep Your Children in Great Health

    Author: Juliette Kellow

    What do sweet potatoes, avocados and brown rice have in common? They’re among the 25 “miracle” foods that have been shown to significantly improve children’s health. For example, oranges can ease the symptoms of asthma, carrots fight infections, and blueberries can help improve children’s memories. There are 50 delicious recipes and dozens of great tips for adding healthy foods to even the finickiest kid’s diet. Included among the many charts and tables are breakdowns of the types and quantities of vitamins, minerals, and “supernutrients” that children need at each stage of their development, along with the foods that contain this vital nutrition, and creative meal plans tailored for each of the various age groups.

    See also: Microsoft Outlook or Access 2007 Bible

    Fat Free Low Fat: 400 Best-Ever Recipes

    Author: Anne Sheasby

    Over 400 delicious, light and healthy recipes--the best-ever cook's collection of fat free, low fat and low cholesterol dishes, each lavishly illustrated with beautiful color photos.

    Summer Gatherings or Tucson Cooks

    Summer Gatherings

    Author: Rick Rodgers

    Firm, ripe tomatoes. Golden corn. Fragrant basil. Juicy peaches. Nothing compares with the bounty of summer when colors, flavors, and aromas are at their peak and cooking is easier than ever. Fresh, ripe produce is so tasty and perfect on its own that creating a terrific summer meal can be stress-free, delicious, and fun.

    In Summer Gatherings, award-winning cooking instructor Rick Rodgers has compiled his favorite simple summer recipes that make the most of the season's flavors. Purposely casual, stripped to their essentials, these recipes are uncomplicated by elaborate sauces or fussy garnishes, focusing instead on the fruits and vegetables that make summer cooking what it is. With Watermelon, Tomato, and Mint Salad to Fried Stuffed Zucchini Blossoms; Soft Shell Crab BLT Sandwiches; Chocolate Cherry Parfaits; Grilled Chicken with White Rosemary Barbecue Sauce; Risotto with Tomatoes, Basil, and Ricotta Salata; and Cantaloupe Ice Pops, Rodgers will help you take full advantage of summer's bounty.

    From family cookouts to neighborhood block parties, from picnics on the lawn to picnics at the beach, the appetizing recipes and photographs in Summer Gatherings are guaranteed to satisfy and inspire all season long.

    New interesting book: Dieting For Dummies or Vegetarian Times

    Tucson Cooks!: An Extraordinary Culinary Adventure

    Author: Primavera Foundation

    One of America's top tourist destinations, Tucson also boasts an amazing array of restaurants. Tucson Cooks! highlights the city's gourmet excellence with detailed descriptions, tantalizing menus, and mouth-watering recipes from some of the city's finest eateries. For four years, Tucson has hosted a series of summer dining events known as Primavera Cooks!, a partnership between two local non-profit organizations, the Primavera Foundation and the Tucson Originals. For these gourmet events some of Tucson's finest restaurants opened their kitchens and their wine cellars to host apprentice "hobby" chefs. These apprentices paid for the opportunity to work in gourmet restaurant kitchens with well-known chefs responsible for some of the finest local cuisine. The chefs and apprentices planned, prepared and served a multi-course wine-paired dinner for approximately 50 friends and supporters of these two well-respected, local, non-profit organizations. Tucson Cooks! features the delicious results of those evenings. Food-lovers everywhere will welcome the chance to visit the kitchens of such nationally-recognized venues as Janos, Terra Cotta, and The Grill at Hacienda del Sol as well as local favorites including Pastiche, Feast, and Elle. In Tucson Cooks! you will find stories, recipes and photographs about the dozen restaurants that collaborated on Primavera Cooks! With nearly 100 delectable recipes, from Roasted Duck with Fresh Blackberries to Macaroni and Cheese, the book has something for everyone. The book also includes recipes from many other Tucson Originals, including El Charro, Miguel's, and Wildflower. Try a Chipotle Molasses Glazed Chicken from Acacia or CharredAhi Tuna with Asian Slaw from The Gold Room at Westward Look. Tucson Cooks! offers a guided culinary expedition through hot stoves, sharp knives, and gourmet recipes for hobby chefs and discerning diners everywhere.

    Saturday, December 27, 2008

    Wild Game Cookbook or Kitchen Garden

    Wild Game Cookbook

    Author: John A Smith

    Unique cookbook devoted exclusively to game makes it easy for hunters to prepare tantalizing soups, stews, casseroles, steaks, roasts, sauces, and more from dove, pigeon, duck, goose, partridge, woodcock, pheasant, quail, rabbit, venison, much more. 112 recipes for down-to-earth dishes to prepare in camp or at home. Introduction.

    See also: Cupcake Deck or Cooking Essentials

    Kitchen Garden (HarperCollins Practical Gardner Series)

    Author: Lucy Peel

    • Specially commissioned photography

    • Comprehensive information on vegetables, fruit, herbs, and edible flowers

    • Indispensable charts with flowering and harvesting details

    • Useful hints and tips from the experts

    • Clear, easy-to-follow, step-by-step instructions for key tasks

    Sweet and Natural or Sweet Hands

    Sweet and Natural: More than 120 Sugar-Free and Dairy-Free Desserts

    Author: Meredith McCarty

    Acclaimed natural foods chef Meredith McCarty brings together simple recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are both healthful and delicious. Using fresh fruit, whole-grain flours, natural sweeteners, and light vegetable oils, the recipes range from home-spun classics to spectacular newcomers, including blackberry cobbler, chocolate-pecan bourbon bundt cake, peach and cherry pie, lemon-walnut tea cake, fresh plum galette, raspberry sorbet, orange-ginger oatmeal crunch cookies, fresh strawberry compote with orange-ginger syrup, and many more.

    Sweet and Natural is a must-have resource for anyone who wants or needs to eliminate unwanted fat, refined sugar, and cholesterol-and celebrate good health with great desserts.

    Table of Contents:
    About the Recipes and Nutritional Analyses7
    Whole Grain Flours10
    Natural Sweeteners16
    Dairy & Its Alternatives27
    Vegetable Oils34
    Thickening Agents39
    Leavening Agents43
    Chocolate & Carob52
    Edible Flowers54
    Appliances, Cookware, & Supplies55
    Fresh Fruit Desserts57
    Pies & Tarts91
    Crisps & Cobblers140
    Cakes, Tea Breads, & Muffins158
    Nut Milks, Pastes, & Creams240

    New interesting book: David Golder The Ball Snow in Autumn The Courilof Affair or How to Change the World

    Sweet Hands: Island Cooking from Trinidad and Tobago

    Author: Ramin Ganeshram

    Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad№s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago№s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Sweet hands: Island Cooking from Trinidad & Tobago includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life. Portions of this book's proceeds will go to America's Second Harvest to benefit victims of Hurricane Katrina.

    New York Daily News

    Sweet Hands is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare.

    Best of Baking or Vegetables

    Best of Baking: More Than 350 of America's Favorite Recipes

    Author: Betty Crocker Editors

    Is there anything more delightful than the smell of fresh bread or muffins wafting from the kitchen? Remember the pleasure of freshly baked pies and cakes, the fun of making cookies? Then you'll want Betty Crocker's Best of Baking, which showcases everyone's favorite recipes, as well as great new ideas.

    Complete with chapters on breads -- including bread machine recipes; cookies; desserts, cakes, pies and more; main and side dishes; baking for kids; and holiday baking -- the book is bursting with delicious recipes that cover every occasion. Also included are tips, techniques, and hints to turn anyone into a baking pro. Whether you are a new baker or an old hand, you'll find this book indispensable, as well as irresistible!

    Read also The Courage to Be Yourself or The Hot Latin Diet

    Vegetables: Recipes and Techniques from the World's Premier Culinary College

    Author: Culinary Institute of America

    Vegetables is complete with over 150 recipes for soups, appetizers, salads, entrees, side dishes, and a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos, you'll be eager to try vegetables that are new to you, or try a familiar vegetable in a new way.

    Table of Contents:
    Introduction     IX
    Vegetables 101     1
    Soups     29
    Croutons and Rusks
    Garlic-Flavored Croutons Cheese Croutons
    Goat Cheese or Cheddar Rusks
    Herb-Flavored Croutons
    Classic Vegetable Soup
    Chorizo and Vegetable Soup
    Tomato and Sweet Pepper Soup with Poppy Seed Cream
    Tomato and Escarole Soup
    H'Lelem (Tunisian Vegetable and Bean Soup)
    Zucchini Soup
    Corn Chowder with Chiles and Monterey Jack
    Vietnamese Water Spinach and Beef Soup
    Cream of Broccoli Soup
    Cream of Mushroom Soup
    Cream of Tomato Soup with Rice and Basil
    Roasted Red Pepper, Leek, and Potato Cream Soup
    Watercress Soup
    Potage Solferino
    Thai Fresh Pea Soup
    Curried Squash and Apple Soup
    Potato Kale Soup
    Roasted Eggplant and Garlic Soup
    Butternut and Acorn Squash Soup
    Corn and Squash Soup with Roasted Red Pepper Puree
    New England Corn Chowder
    Fennel and Potato Chowder
    Manhattan Corn Chowder
    Cold Tomato and Zucchini Soup
    Chilled Borscht
    Kh'Yaaf B'Lubban (Chilled Cucumber and Yogurt Soup)
    White Gazpacho with Green Grapes
    Cold Carrot Bisque
    Chilled Car-away Squash Bisque
    Chilled Cream of Avocado Soup
    Chilled Infusion of Fresh Vegetables with Fava Beans
    Vegetable Broth
    Chicken Broth
    Appetizers     85
    Artichoke Dip
    Spinach Dip
    Onion Dip
    Artichoke Ceviche in Belgian Endives
    Spinach and Sausage Stuffed Mushrooms
    Avocado with Marinated Fiddlehead Ferns
    Stuffed Cherry Tomatoes with Minted Barley Cucumber Salad
    Tomato Sampler with Pan-FriedCalamari
    Baked Tomatoes with Goat Cheese
    Baked Vidalia Onions
    Garlic and Parsley Butter
    Avocado and Black Bean Crostini
    Red Pepper Mousse in Endive
    Portobello with Tuscan Bean Salad and Celery Juice
    Chilled Asparagus with Mustard Herb Vinaigrette
    Stuffed Grape Leaves
    Vietnamese Fried Spring Rolls
    Mixed Grill of Garden Vegetables with Charmoula
    Vegetable Tempura
    Cheddar Corn Fritters
    Salads     127
    Red Wine Vinaigrette
    Balsamic Vinaigrette
    Grapefruit Vinaigrette
    Cucumber, Tomato, and Feta Salad
    Watermelon and Red Onion Salad with Watercress
    Jicama and Red Pepper Salad
    Lemon-Infused Greek Salad with Crape Leaves
    BLT Salad with Buttermilk-Chive Dressing
    Tomato, Avocado, and Roasted Corn Salad
    Frisee with Almonds, Apples, Grapes, and Goat Cheese
    Mixed Green Salad with Warm Brie Dressing
    Spinach and Arugula Salad with Strawberries
    Radish Salad with Pears
    Roasted Pepper and Flat-Leaf Parsley Salad
    Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
    Green Beans with Frizzled Prosciutto and Gruyere
    Spinach Salad with Marinated Shiitakes and Red Onions
    Tomato Salad with Warm Ricotta Cheese
    Tomato, Arugula, and Mozzarella Salad
    Winter Greens with Warm Vegetable Vinaigrette
    Southern-Style Green Bean Salad
    Shaved Vegetable Salad
    Two-Cabbage Slaw with Avocado and Red Onion
    Tomato Salad with Potatoes and Olives
    Roasted Beet and Orange Salad
    Artichoke and Olive Salad
    Chinese Long Bean Salad with Tangerines and Sherry-Mustard Vinaigrette
    Moroccan Carrot Salad
    Entrees     167
    Roasted Eggplant Stuffed with Curried Lentils
    Spicy Eggplant, Wild Mushroom, and Tomato Casserole
    Eggplant Rollatini
    Capellini with Grilled Vegetables
    Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
    Tortelli with Bitter Greens and Ricotta
    Fettuccine with Corn, Squash, Chiles, Creme Fraiche, and Cilantro
    Chicken and Vegetable Kebabs
    Vegetable Burgers
    Eggplant and Havarti Sandwiches
    Madeira-Glazed Portobello Steak Sandwiches
    Chickpea and Vegetable Tagine
    Paella Con Verduras
    Artichoke and Spinach Risotto
    Roasted Vegetable Pizza
    Mu Shu Vegetables
    Pork Cutlets with a Wild Mushroom Ragout
    Stirfried Garden Vegetables with Marinated Tofu
    Tofu and Peas with Cilantro in a Red Curry Sauce
    Grilled Halibut with Roasted Red and Yellow Pepper Salad
    Spinach and Goat Cheese Quiche
    Caramelized Onion Tart
    Vegetarian Shepherd's Pie
    Spaghetti Squash with Vegetable Ragout
    Crepes with Spicy Mushrooms and Chile Cream Sauce
    Chiles Rellenos
    Chayote and Pineapple Chimichangas
    Spring Greens and Cannellini Gratin
    Side Dishes     217
    Maple-Glazed Brussels Sprouts with Chestnuts
    Brussels Sprouts with Mustard Glaze
    Asparagus A La Parrilla
    Parmesan-Roasted White Asparagus with White Truffle Oil
    Belgian Endive A La Meuniere
    Maple-Glazed Turnips
    Creamed Swiss Chard with Prosciutto
    Braised Kale
    Braised Red Cabbage
    Broccoli in Garlic Sauce
    Beet Greens and White Beans Saute
    Zucchini Pancakes
    Okra Stewed with Tomatoes
    Roasted Corn Succotash
    Zucchini Squash with Tomatoes and Andouille
    Sauteed Broccoli Raab with Garlic and Crushed Pepper
    Sicilian-Style Spinach
    Citrus-Roasted Beets
    Hoisin-Caramelized Root Vegetables
    Sweet and Sour Green Beans with Water Chestnuts
    Winter Squashes Sauteed with Cranberries and Toasted Pecans
    Sauces & Relishes     255
    Basic Tomato Sauce
    Tomato Coulis
    Pomarola Tomato Sauce
    Tomato-Ginger Coulis
    Roasted Red Pepper Puree
    Tomatillo Salsa
    Blackened Tomato Salsa
    Tomato Salsa
    Green Papaya Salsa
    Chayote-Jicama Salsa
    Half-Sour Pickles
    Sweet Pickle Chips
    Pickled Beets and Onions
    Red Onion Marmalade
    Roasted Red Pepper and Apricot Relish
    Corn Relish
    Spicy Mango Chutney
    Hazelnut Romesco Sauce
    Tzatziki Sauce
    Cream Sauce
    Hollandalse Sauce
    Index     285

    Friday, December 26, 2008

    Great Chicago Style Pizza Cookbook or Ciao Italia Bringing Italy Home

    Great Chicago-Style Pizza Cookbook, Vol. 1

    Author: Jr Bruno

    "A fun cookbook for any audience." --Booklist

    Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

    Read also Healthy Healing or Miladys Standard Professional Barber Styling

    Ciao Italia - Bringing Italy Home: Regional Recipes, Flavors, and Traditions as Seen on the Public Television Series Ciao Italia

    Author: Mary Ann Esposito

    With a loyal viewership in the millions, ten successful seasons on PBS, and five immensely popular cookbooks to her name, Mary Ann Esposito is America's favorite Italian cook. A former school teacher who studied with chefs across Italy before posing the idea for "Ciao Italia" to her local public television station, Esposito brings traditional Italian cooking to life with her down-to-earth approach, warm personality, and good humor.

    Ciao Italia--Bringing Italy Home ties in with the show's eleventh season, which will air on more than 150 public television stations across the country. The series--and the book--will take fans on a culinary tour of Italy, region by region, with all-new recipes, personal reflections, and Mary Ann's unique warmth and style. Chapters cover the Veneto, Emilia Romagna, Tuscany, Campania, and Sicily; also featured--and never before published anywhere--are viewers' most-requested recipes, and specialties made by guest chefs on the program.

    TV chefs come and go, but Mary Ann Esposito has established herself as a standard bearer who appeals to every segment of the American public--men and women, adults and children, seasoned cooks as well as novices. Join her "nella cucina" (in the kitchen) for her most exciting and ambitious cookbook yet--a mouth-watering tribute to her ancestral home, her loyal viewers, and the amazing gift of great Italian food.

    Jacques Pepin

    Her food will warm the heart as well as the belly of those who prepare it. —Host of "Jacques Pepin's Kitchen"

    Arthur Schwartz

    I truly can't wait to put on an apron and cook. —author of Naples at Table and the host of "Food Talk" on WOR radio New York

    Martin Yan

    Another great cookbook from Mary Ann Esposito? Now why am I not surprised?...Brava, Mary Ann! Bravíssima!. —Host of "Yan Can Cook"

    Mario Batali

    Ciao Italia is authentic and entertaining, like a great Italian meal, prepared for and eaten with friends and family. —Host of "Molto Mario"

    Publishers Weekly

    In her newest cookbook, the host of the PBS series Ciao Italia continues to share the breadth and simplicity of authentic Italian cuisine made from fresh, seasonal ingredients, with a focus this time on regional specialties, highlighting the distinctive foods of Southern, Central and Northern Italy and their origins. (For example, according to Esposito, there are no olive trees in Venice, because the area lacks sunshine; therefore, Venetians substitute butter for olive oil in many of their recipes.) These 130 new recipes, which she is promoting concurrently on her TV show, are, for the most part, rustic and unpretentious: foods eaten by real families as part of their daily lives, such as the Venetian dishes Tortellini di Zucca con Rag (Pumpkin-Stuffed Pasta with Meat Sauce) and Cappone Agrodolce (Capon with Sweet-and-Sour Sauce). Yet, at the same time, the recipes have an elegance and complexity of flavor that belie their origin. Scaloppine al Limone e Capperi (Veal Cutlets with Lemon and Caper Sauce) has flavors that are clean and clear; Tuscan Zuppa di Funghi (Mushroom Soup) is concentrated and rich; and Sicilian Biscottini di Vino (Little Wine Cookies) make an unusual and sumptuous accompaniment to a glass of red wine. Fans of her earlier books (Nella Cucina, etc.) and TV series will welcome Esposito's travel stories, family memories and tips, which infuse the recipes with a warm and personal touch. Similar in many ways to her earlier books, Esposito's new offering should appeal to Italian-Americans in search of the traditional foods and flavors of their ancestors. (May) Copyright 2001 Cahners Business Information.

    Library Journal

    Ciao Italia, Esposito's PBS series, has been on the air for ten years, and this is her sixth cookbook. While her earliest books were about Italian American cooking, this one focuses on regional Italian fare, specifically that of the Veneto, Emilia-Romagna, Tuscany, Campania, and Sicily. There is also a chapter of favorite recipes requested by viewers and another of dishes inspired by her husband's garden. Esposito has many fans, recommending this book for most collections. Copyright 2001 Cahners Business Information.

    What People Are Saying

    Jacques Pepin
    Real Italian Food comes from the home, and Mary Ann Esposito invites us to accompany her on a journey through the authentic home cooking of her favorite regions of Italy. Her food will warm the heart as well as the belly of those who prepare it.
    —(Jacques Pepin, author of Jacques Pepin's La Technique Complete and Julia and Jacques Cooking at Home, and host of "Jacques Pepin's Kitchen")

    Arthur Schwartz
    It is from great colleagues like Mary Ann Esposito that I can learn something new every time I step into my kitchen. She is an indefatigable culinary scout, an acute observer of foodways, and in her newest book she offers so many little-known and scrumptious-sounding Italian regional treasures that I truly can't wait to put on an apron and cook, not to mention sit down with my family and friends and eat.
    —(Arthur Schwartz, author of Naples at Table and the host of "Food Talk" on WOR radio New York)

    Martin Yan
    Another great cookbook from Mary Ann Esposito? Now why am I not surprised? One of these days she may even convince me that noodles actually come from Italy, and not China. Brava, Mary Ann! Bravнssima!
    —(Martin Yan, author of Martin Yan's Invitation to Chinese Cooking and Chinese Cooking for Dummies, and host of "Yan Can Cook"

    Mario Batali
    Mary Ann Esposito has been a pioneer in the world of cooking shows. Ciao Italia is authentic and entertaining, like a great Italian meal, prepared for and eaten with friends and family.
    —(Mario Batali, author of Simple Italian Food and Holiday Food, and host of "Molto Mario")

    Pressure Cooking for Everyone or Favorite Brand Name Italian Cooking Cookbook

    Pressure Cooking for Everyone

    Author: Rick Rodgers

    The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked better and faster under pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), Pressure Cooking for Everyone reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, Pressure Cooking for Everyone is the perfect companion to every pressure cooker.

    Publishers Weekly

    While pressure cookers have been around for years, the new generation of quieter, safer and more efficient cookers is part of the inspiration for this collaborative cookbook. The book re-introduces this amazing appliance as a means of delivering a broad range of gourmet cuisine in a fraction of the time normally required, without sacrificing flavor or elegance. Authors Rodgers and Ward also point out the energy efficiency of shorter cooking times and the many health benefits of this versatile tool, noting that vegetables in particular lose fewer vitamins, retain their color and typically require less salt. The recipes, which emphasize simple, wholesome ingredients, are often variations on traditional dishes: hearty standards like 15-minute Garlic Mashed Potatoes, lighter fare such as 11-minute Tomato Basil Pasta, and Lamb Chops Dijonaise. Ward especially promotes made-from-scratch preparations, with numerous recipes for soups and stocks that have a more intense flavor for being homemade. Some of the recipes are of a newer breed: surprisingly delicate desserts such as Apricot Cheesecake and Ginger Cr me Br l e can be made perfectly in the steamy interior. Not promoting instant cooking, the authors rather reconceptualize a very practical kitchen appliance. (Jan. 1) Copyright 2000 Cahners Business Information.

    Book review:

    Favorite Brand Name Italian Cooking Cookbook

    Author: Publications International

    Embark on a culinary tour of Italy without ever leaving home. All you need is this fabulous collection of recipes, many from favorite brand names such as Contadina®, Ragъ®and Sargento®. Many color photographs accompany featured recipes, while photos of beautiful Italian vistas accent this delightful cookbook. This easy-to-use binder lies flat when open.

    Thursday, December 25, 2008

    50 Chowders or Eating Between the Lines

    50 Chowders: One Pot Meals - Clam, Corn and Beyond

    Author: Jasper Whit

    When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world.

    Authentic chowder is characterized by generous chunks of local seasonal ingredients served in a moderate amount of broth. Another basic characteristic of chowder is its ease of preparation—even chowders that take more than an hour to make don't require anything more than keeping an eye on the pot. A big pot of chowder is perfect for a large gathering of family and friends, and because chowder truly is best when made ahead, you'll have plenty of time to enjoy your company.

    50 Chowders is the first hardcover cookbook to explore the many interpretations of chowders. On the familiar side, you will find a recipe for Corn Chowder explained with the kind of detail that ensures a sweet, mellow broth, succulent chunks of potatoes, and fresh golden kernels of corn. On the exotic side, there is a recipe for San Francisco Crab "Meatball" Chowder, an exciting dish whose deep and robust flavors make it really quite special. Here are a few of the more than fifty other chowders you will find: Shaker Fresh Cranberry Bean Chowder, Nova Scotia Lobster Chowder, Nantucket Veal Chowder, Pacific Northwest Salmon Chowder, and nine different clam chowders.

    Among this book's unique features: A chapter of chowder companion dishes, from Parker House Rolls to Buttermilk Biscuits; more than fifty illustrations of important cooking techniques and chowder ingredients; cook's notes for each recipe, giving possible substitutions, required equipment, and serving suggestions; a list of reliable mail-order suppliers of seafood and other chowder ingredients.

    Jasper White brings to 50 Chowders the same enthusiasm and flair that made his previous book, Lobster at Home, "like having a Down Easter by your side, distilling years of experience and telling you just what to do" (Corby Kummer of The Atlantic Unbound). With this treasure trove of information and expertise in your kitchen, you will never think of chowder in the same way again.

    New York Times - Florence Fabricant

    Mr. White, who owns Jasper White's Summer Shack, a casual fish house in Cambridge, Mass., grew up on the Jersey Shore but has spent most of his career as a chef in Boston. By now there may be chowder in his veins (creamy New England, not tomato- based Manhattan). In his new book, 50 Chowders: One-Pot Meals — Clam, Corn and Beyond, Mr. White's expertise shows up in excellent recipes like one for a chowder made with salmon and peas, another done Portuguese-style with sausage and tomatoes, and an intriguing chowder from Maine layered in a pot with crackers...After trying some recipes, it is easy to understand how to create your own chowder, using ingredients of your choice plus a well-flavored stock and maybe some cream or tomatoes. A few color pictures show how chunky a chowder should look.

    Fine Cooking - Susie Middleton

    Jasper White, the acclaimed New England seafood chef, has written 50 Chowders, a primer worth more than as wealth of recipes.

    What People Are Saying

    Jasper White
    Chowder, says chef Jasper White, owner of Jasper White's Summer Shack in Boston, is not a soup. It's a dish.

    Jacques Pepin
    I am a great admirer of Jasper's cooking. Thorough, serious, personal, opinionated, and knowledgeable, the recipes in 50 Chowders reflect his gentleness and his professionalism.

    Alice Waters
    Jasper White cooks just the way I like to eat! His passion, his purity, and his attention to detail make the chowders in this book irresistible.

    Mark Miller
    For anyone who likes clam chowder or any hearty stew with an earthy soul, Jasper White's book will be a revelation of how easy it is to make great chowders. His instructions and knowledge are like having your own personal secret family recipes. Timeless techniques combined with a creative insight that makes fantastic eating, this book has more useful information on seafood than a whole boat of fishermen.
    —(Mark Miller author of Coyote Cafй: Foods from the Great Southwest)

    Table of Contents:

    Look this:

    Eating Between the Lines: The Supermarket Shopper's Guide to the Truth Behind Food Labels

    Author: Kimberly Lord Stewart

    So many labels, so little time—just tell me what to buy!
    If you—like millions of other Americans—still don’t know how to read food labels and are frustrated by the hundreds of nutrition and health claims as well as statements like free-range and grassfed, it’s time to learn what you’re really putting into your body…find out how to select the most healthy foods at the supermarket and still get dinner on the table by 6:00 pm with EATING BETWEEN THE LINES

    Shopping is no longer as simple as deciding what’s for dinner. Food labels like “organic,” “natural,” “low carb,” and “fat free!” scream out at you from every aisle at the supermarket. Some claims are certified by authoritative groups such as the FDA and USDA, but much of our country’s nutrition information is simply a marketing ploy. If you want to know what food labels really mean—and what they could mean to your health—EATING BETWEEN THE LINES will explain why:

    --Chickens labeled “free range” may never actually see daylight 
    --Organic seafood may be a misnomer.  
    --The words “hormone-free” on pork, eggs and poultry is meaningless 
    --“Low fat” cookies and “heart-healthy” cereals may contain heart damaging trans-fatty acids 

    …and more. Organized by supermarket section, from the vegetable aisle to the dairy case, EATING BETWEEN THE LINES also features more than seventy actual food labels and detachable shopping lists for your convenience—and tohelp bring the best food to the table for you and your family.

    Hoppin Johns Lowcountry Cooking or The Bible Cure

    Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain

    Author: John Martin Taylor

    At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, has collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. The result is a lyrical American cookbook and a travelogue to a unique way of life.

    "A treasure to delight all cooks." -- Pat Conroy, author of THE PRINCE OF TIDES

    Interesting book:

    The Bible Cure: Recipes for Candida

    Author: Don Colbert

    You want to be healthy. God wants you to be healthy. At last, here's a source of information that will help you live in health - body, mind and spirit.

    Wednesday, December 24, 2008

    Complete World Bartender Guide or Filipino Homestyle Dishes

    Complete World Bartender Guide: The Standard Reference to More than 2,400 Drinks

    Author: Bob Sennett

    The Biggest and Best if its Kind
    The standard reference to more than 2,400 drinks

    Including nonalcoholic drinks
    Plus drinks for dieters
    Every recipe illustrated with proper glass
    Learn how to create the perfect drink for every occasion

    You don’t need to take a mixology course to master the art of mixing drinks with style and confidence. All you need to know is in the Complete World Bartender Guide. From classic cocktails to little-known concoctions, this comprehensive reference contains easy-to-follow recipes for more than 2,400 drinks that will make you the toast of any party. This indispensable resource also includes:

    • Handy tips on setting up your bar and buying the right amount of liquor and supplies
    • Illustrations of proper glassware next to each recipe
    • Instructions for brewing beer
    • Professional tricks and shortcuts
    • Drinks for dieters
    • More than 200 recipes for delicious nonalcoholic drinks
    • Expert advice on selecting and serving wine
    • And much more!

    The ultimate bar-top reference

    Books about: Essentials of Economics or Business Ethics

    Filipino Homestyle Dishes

    Author: Norma Olizon Chikiamco

    Featuring classic recipes as they are prepared in Filipino homes, this book provides quick and easy instructions for delightful snacks, delectable seafood, and delicious rice and noodle dishes. Making these classic Filipino dishes has never been easier thanks to the book's step-by-step photographs and a glossary of readily available ingredients. From the Learn to Cook series.

    Great Tastes Made Simple or Thousand Recipe Chinese Cookbook

    Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every Palate

    Author: Andrea Immer

    The author of Great Wine Made Simple now adds great eating to her repertoire, showing how to enhance the flavor of even the most casual meals with winning wine selections.

    Most wine experts' advice on wine and food pairings consists of rigid rules that apply largely to haute cuisine and luxury wines. But, in her trademark accessible style, Andrea Immer now takes the mystery out of choosing wine for food–and vice versa. Great Tastes Made Simple unlocks the secrets of basic food tastes–sweet, earthy, savory, buttery, tart, and spicy–and their particular wine affinities.

    Giving even ordinary meals extraordinary flavor, Immer shows readers how to bring the flavor alchemy of wine to everyday fare from burgers (with Zinfandel) to macaroni and cheese (with Rioja Crianza). She calls Pinot Grigio her “tuna helper” and likes barbecued brisket with Valpolicella. There's also plenty of more sophisticated eating, including smoked salmon and Riesling; asparagus hollandaise and Champagne; wild mushroom risotto and California Pinot Noir, to name a few upscale matches. In fact, there isn't a food or category of food–including a panoply of cheeses, ethnic foods, and desserts–for which Immer doesn't provide a match and the reasons why they work so well. Chart of mouthwatering pairings and an easy-to-use index make finding wonderful wine and food combinations a snap.

    Zeroing in on “wine-loving food”–those flavors, textures, and cooking techniques that truly dazzle when paired with wine–Immer demonstrates how to get the maximum enjoyment out of every food and wine encounter. A selection oftwenty recipes–Low Country Shrimp and Grits (think Chardonnay), Beet Risotto (Pinot Noir), Short Rib Ragù (brawny reds), and Warm Chocolate Torte (Madeira)–provides delicious examples of wine-loving dishes and cooking techniques that will become part of every wine-loving cook's repertoire.

    Invaluable in restaurant settings and at home, this innovative guide can make every meal a cause for celebration.

    Author Biography: Andrea Immer, the author of Great Wine Made Simple and Andrea Immer's Wine Buying Guide for Everyone (May 2002), is a graduate and the dean of wine studies at The French Culinary Institute in New York City and the wine columnist for Esquire. She is one of just ten women in the world to hold the title of Master Sommelier and was the first woman ever chosen Best Sommelier in America. Formerly the beverage director of Windows on the World, Immer lives in Stamford, Connecticut.

    Publishers Weekly

    Demystifying wine for the American audience is a worthy goal, and here Master Sommelier Immer (she's one of just 10 women to hold the title) makes an accomplished stab at a difficult task. In chapters such as "Smoke, Sizzle, Savor," and "Can She Make a Cherry Pie," Immer (Great Wine Made Simple) details the right wines to choose for tomatoes, barbecue, herbal dishes and even Thai takeout. In language that is appealing and approachable, Immer emphasizes how a good understanding of wine does not require a trip to Europe and buckets of cash, but rather a simple willingness to try new things. She also offers easy recipes and the wines to match them, suggesting, for example, a Dry Creek Vineyard Reserve Zinfandel from California with a "Red and Blue" Short Rib Ragu. Finally, Immer provides handy charts (e.g., "Matching Mushrooms, Truffles, and Wine" and "Matching Peak-Sweet Seafood and Wine") and tasting ideas, such as a comparison of Pinot Blanc and Chianti, so that the novice oenophile can teach herself to love wine more-or at least fear it less. (Oct.) Copyright 2003 Cahners Business Information.

    Look this:

    Thousand Recipe Chinese Cookbook

    Author: Gloria Bley Miller

    An essential resource in the American kitchen and a classic for nearly four decades, this is the definitive Chinese cookbook, perfect for cooks at every level

    Here is the largest, most comprehensive Chinese cookbook ever published for the Western world. A Tastemaker Award winner, Gloria Bley Miller distills centuries of Chinese recipes and techniques into concise and easy-to-follow directions that will enable any cook to produce dishes that please the eye, delight the palate, and suit the budget.

    With verve and wit, Miller tells you how to prepare everything from egg drop soup and drunken pork to sizzling rice and delicate wontons. There are 150 recipes for chicken alone, plus dozens of variations on pork dishes, vegetables, and noodles, as well as other Chinese favorites. Using Miller's recipes, ordinary meat and seafood become delicacies, while vegetables retain their color and texture. And Miller's delicious recipes are splendidly high in nutrients and low in calories.

    The Thousand Recipe Chinese Cookbook contains everything the cook needs to know about Chinese cooking, including how to:

    • Use special Chinese cooking techniques such as steaming and stir-frying

    • Create unique seasonings and sauces

    • Substitute hard-to-find ingredients with those available in any supermarket

    • Plan menus suited to every time constraint, budget, and occasion

    The classic Chinese cookbook, this is the only book you'll ever need to master one of the world's greatest and most versatile cuisines.

    Tuesday, December 23, 2008

    Sensational Skillet Cookbook or 5

    Sensational Skillet Cookbook: Create Spectacular Meals in Your Electric Skillet

    Author: Wendy Louis

    The author of the Complete Crockery Cookbook: Create Spectacular Meals with Your Slow Cooker has entered the kitchen once again. This time she is cooking up a storm with her electric skillet; and you will find the same quality recipes that Wendy Louise is noted for. Move beyond the ordinary with main-entrees, side dishes, desserts and more -- all prepared in your electric skillet. Each recipe includes a Secret for Success to grow your cooking knowledge, plus informative tidbits and recipe descriptions.

    Interesting book: Essentials of Human Resource Management or Weavers Craft

    5: 30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table

    Author: Jeanne Besser


    Long commutes and busy schedules leave us all wondering the same thing, but don't worry, because The 5:30 Challenge is the perfect solution to creating healthy and delicious meals in a snap!

    Forget the fast food and frozen packaged meals -- with just five easy-to-find ingredients you can have dinner on the table in thirty minutes or less every night, guaranteed. Based on the popular newspaper column from The Atlanta Journal-Constitution, these tasty recipes are sure to appeal to any appetite, from hearty dinner entrees to satisfying seasonal salads, zesty soups, and chilies to tantalizing stir-fries, plus pizzas, pastas, and more. You won't believe how easy it is to make great meals such as:

    • Lamb Shanks with Tomato and Mint

    • Filet and Portobellos with Blue Cheese

    • Cajun Chicken Pasta

    • Mid-Week Madness Chili

    • Polenta and Meatball Casserole

    • Farfalle with Smoked Salmon and Spinach

    • Fresh Tomato and Ricotta Pizza

    • Trout Amandine

    • Bacon, Tomato, and Avocado Quesadillas

    • Tex-Mex Ribs

    Whether you're cooking for a hungry family or whipping up something for just one or two, The 5:30 Challenge is the ideal cookbook for creating a terrific meal without spending a lot of time in the kitchen. From kid-friendly to restaurant-style, each simple, streamlined recipe is designed for maximum flavor in minimum time. Each recipe has detailed nutritional information, as well as suggestions for substituting ingredients and using easy cooking shortcuts. In addition, there are recipes for quick andtasty desserts, plus helpful tips on shopping for quality convenience products and keeping the basics on hand for a quick meal anytime. For busy home cooks, The 5:30 Challenge is the answer to eating a great dinner every night and having plenty of time to enjoy it.

    The Irish Heritage Cookbook or Table Talk

    The Irish Heritage Cookbook: Classic Dishes from the Emerald Isle: The History, Traditions and Ingredients with over 150 Step-by-Step Recipes

    Author: Biddly White Lennon

    Includes a comprehensive guide to Irish ingredients, from wild and cultivated harvest fruits to traditional meats and game.

    Look this: Crazy Sexy Cancer Survivor or Everything Glycemic Index Cookbook

    Table Talk

    Author: Martin Luther

    This religious classic brings to life one of the most famous leaders of the Protestant Reformation in simple conversations that reveal his personality and wisdom.

    Armenian Food or Rustico

    Armenian Food: Fact, Fiction & Folklore

    Author: Irina Petrosian

    Food is the portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable and sometimes humorous tour of Armenia by way of the kitchen.

    What ancient Armenian fable warned against genetically-altered food?
    What little-known Armenian fruit may have helped Noah on the ark?
    What was the diet of David of Sassoun, the legendary Armenian Hercules?
    What was the influence of the Soviet Union on the food ways of Armenia?
    What strange and exotic fruits and herbs are sold in Armenia's markets?
    Why do Armenians go to cemeteries to "feed" the dead?
    What role did coffee and lavash bread play in Armenian marriage rituals?

    These questions and more are answered in this first modern guide to Armenian food. If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this book. Includes rare photos and illustrations, notes and sources, and index.

    Table of Contents:
    Cuisine Shaped by History
    Old Yerevan
    A Taste of the Soviet Times
    Dining in Soviet Yerevan in the 1920s
    The Soviet Armenia Cookbook
    Armenia's Natural Produce
    Once Upon a Time ...
    Lore and Symbolism
    May You Never Have a Longing for Bread
    Lore and Symbolism
    Grain Dishes
    The Kukuruz Craze
    Symbol of Plenty
    A Village Woman's Life
    Kchooch, Bozbash, and Borscht
    Clay's Comeback
    Potato and Cabbage
    Tomato and Cucumber
    Eggplant and Peppers
    At the Bazaar
    Watermelon As Medicine
    The Fruit Vase
    Other Fruits
    Aghaman - The Salt Jar
    Did Churchill Like Armenian Brandy?
    Tortes and Cakes
    Dried Fruits
    Old Style Table Etiquette
    Menu of the Armenian Urban Elite
    Taking Tea in Old Armenia
    The Matagh Ritual
    How to Prepare Sheep for Matagh
    The Lenten Table
    A Perspective on Sheep and Mouflons
    Feeding and Honoring The Dead
    Feasting Soviet-style
    Winter Fun with Ancient Foods
    Sunflower Seeds
    King Tigran's Table
    Medieval Feasts of Armenian Nobles
    Armenia's Strong Man Diet
    Feasts for Westerners
    Words: Why and How
    Glossary of Culinary Terms

    Read an Excerpt

    Look this: Healthy Helpings or Vegan

    Rustico: Regional Italian Country Cooking

    Author: Micol Negrin

    Americans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Piedmontese restaurants, from Sicily’s wonderful desserts to Emilia-Romagna’s superb cheeses and cured meats. Rustico is the first American book to explore the remarkable breadth of these richly varied cuisines, devoting equal attention to each of Italy’s twenty regions. This includes thorough treatment of such places as Val d’Aosta, high in the Alps, whose fare is an intriguing mix of northern Italian, French, and Swiss influences: truffled fondue or grappa-spiked venison stew will
    transport you to the slopes of Monte Bianco. Or Trentino–Alto Adige, with the southernmost German-speaking towns in Europe, for goulasch and spaetzle. Or the scorched southern regions like Basilicata, known for their spicy dishes; the Veneto, with the aromatic foods that are a legacy of Venice’s reign as the spice capital; or Sardinia, with its Spanish-inflected cuisine.

    For each of the twenty regions, Micol Negrin provides ten authentic, truly representative recipes, with a special focus on original, rustic dishes, encompassing the entire meal—antipasti to dolci. Each chapter is introduced by an overview of the region, its culinary influences, food staples, and important recipes; each includes information on specialty products like cheeses and wines; and each explores the traditions, preparations, and life of the region, not only through recipes but through anecdote, history, and captivating photos. Each chapter, in fact, is a book unto itself; and the sum total is the last Italian cookbook you’ll ever need.

    Publishers Weekly

    As the former editor of the Magazine of La Cucina Italiana and Italian Cooking & Living, Negrin could have churned out any number of recipes for well-known classic dishes from Italy's 20 regions and left it at that. But Negrin set herself a larger challenge and succeeded admirably. She has bypassed the more familiar regional specialties to focus on lesser-known gems and has made an effort to eschew frou-frou cooking for home-style dishes. In doing so, she points up yet again why Italian cuisine is one of the world's best it offers a seemingly unending supply of surprising, fresh and delicious traditional dishes. Take a region such as Tuscany, which has been trampled by millions of tourists and has been the subject of so many cookbooks. There, Negrin finds Deep-Fried Sage Leaves, which sandwich bits of anchovy, Chestnut Flour Polenta with Sausage and Scallions, and Braised Squid with Chili, Greens, and Tomatoes. So often in regional Italian books, less glamorous regions are paired with overpowering neighbors, so that it is rare to read about the minuscule region of Molise (about a third the size of Rhode Island), but Negrin has taken the time to tease out the differences and has discovered thrifty specialties such as Hand-Cut Pasta Squares in Asparagus Cream with homemade pasta that finishes cooking in an asparagus puree. Negrin has also avoided the trap of focusing too much on Italy's deservedly famous first courses and offers in abundance antipasti (Spicy Robiola Cheese and Onion Spread from Piedmont), breads (Cheese-Stuffed Focaccia from Recco in Liguria), second courses (the Aeolian Islands' Herb-Stuffed Tuna Bundles from Sicily) and desserts (Nut-and-Fruit "Snake" of the Capuchin Nuns from Umbria). Recipes are lucid and easy to follow, and chapter introductions stylishly and accurately convey a sense of place, while sidebars offer bits of folklore. (Sept.) Forecasts: This is a truly outstanding take original enough to revive what sometimes feels like a tired subject. With this comprehensive volume her first Negrin stands poised to become an Italian expert on the level of Faith Willinger or even Marcella Hazan. Expect robust sales. Copyright 2002 Cahners Business Information.

    Library Journal

    As Milan-born Negrin observes, regional identity has always been an important aspect of the Italian character and remains so today. But as prosperity, globalization, and the European Union blur regional boundaries and local dialects disappear, Negrin fears that "the various dialects of Italian cuisine are [also] endangered." Thus, her cookbook/guidebook offers a tour of Italy's 20 regions, with ten carefully chosen recipes for each. Some are "signature" dishes intimately associated with a particular region, but more are what she describes as lesser-known "regional gems." Each chapter opens with a brief, scene-setting introduction and a list of favorite restaurants and shops; boxes on all sorts of topics, from "A Typical Day in Prewar Val d'Aosta" to "The Italian Capital of Chocolate," are scattered throughout. Scenic photographs by Negrin and her husband illustrate the text, and there are also photographs of many of the regional specialties she lovingly presents. Although far from the only cookbook on regional Italian cooking, this is an attractive one and a good choice for most collections. Copyright 2002 Cahners Business Information.

    Monday, December 22, 2008

    Healthy Helpings or Vegan

    Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook

    Author: Norene Gilletz

    The one-stop recipe source for optimal health.

    "A delicious, nutritious compilation of recipes that every health-conscious individual will savor!"—Lisa Drayer. Registered Dietitian

    Featuring 800 scrumptious and simple recipes with nutritional tips, an extensive pantry section and educational sidebars, Healthy Helpings is just right for embracing a lean lifestyle. These delicious, ethnically diverse recipes are perfect either for entertaining or as dishes the whole family will love.

    Simple enough for the beginner and sophisticated enough for a well-seasoned home chef, the recipes in Healthy Helpings are heart-healthy and smart carb-friendly choices that complement almost any diet.

    Here is a sampling of Norene's many choices for balanced eating:

    • Broccoli and sweet potato soup
    • Grilled tuna with mango salsa
    • Passover pizza
    • Mushroom risotto with sun-dried tomatoes
    • Grilled orange teriyaki chicken
    • Jumbleberry crisp
    • Flourless fudge squares.

    Healthy Helpings is a great resource for weight watchers, cardiac patients, diabetics and anyone else with weight or health concerns.

    New interesting textbook: Bagel Bible or Simple Japanese

    Vegan: Over 90 Mouthwatering Recipes for All Occasions

    Author: Tony Weston

    A diet free from all animal products (including milk, eggs, and honey) can be both nutritionally complete and completely delicious. Whether you practice veganism for the benefit of animals and the environment or simply because you’re allergic or lactose-intolerant, these more than 90 beautifully illustrated, healthy, and satisfying dishes allow you to enjoy luscious chocolate croissants and high-protein smoothies, as well as appetizing breads, cakes, noodles, and other foods usually made with milk or eggs. Starting with a summary of the vegan philosophy and explaining how a proper vegan diet offers all the nutrients your body needs, this cookbook is the perfect introduction for newcomers to veganism and a source of mouthwatering ideas for long-established vegans.

    Table of Contents:
    Introduction     4
    What is veganism?     6
    Are you getting enough?     7
    Useful ingredients     11
    Basic recipes     14
    Quick food fixes     17
    Breakfasts     18
    Light meals     36
    Main meals     68
    Desserts     106
    Index     126
    Acknowledgments     128

    Fix It and Forget It 5 Ingredient Favorites or Bibas Taste of Italy

    Fix-It and Forget-It 5-Ingredient Favorites: Comforting Slow Cooker Recipes

    Author: Phyllis Pellman Good

    So who has time to prepare food these days? We time-starved cooks need recipes that are guaranteed to be:
    -Quick to fix
    -Easy for anyone to make, whether you're a cook or not
    -Delicious and satisfying

    The solution? Fix-It and Forget-It 5-Ingredient Favorites - the new member in the multi-million copy Fix-It and Forget-It cookbook series!

    This smart, new cookbook offers convenience and comfort to anyone faced with a too-full life and hungry people to feed.

    Gather five or fewer readily available ingredients + your slow cooker + Fix-It and Forget-It 5-Ingredient Favorites - and you can have:
    - Apricot Chicken
    - Lazy Lasagna
    - Sweet and Savory Brisket
    - Bacon Feta-Stuffed Chicken
    - Tortellini with Broccoli
    - Upside-Down Chocolate Pudding Cake
    - Brownies with Nuts

    Fix-It and Forget-It 5-Ingredient Favorites, with its more than 700 recipes, can be your new faithful companion. Turn to it for Main Dishes, Meats and Pastas, Vegetables, Soups, Breads, Breakfasts and Brunches, Desserts, Appetizers, Snacks, and Beverages.

    Look this: Joy of Cooking or Vegetarian Planet

    Biba's Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna

    Author: Biba Caggiano

    "There has not been one single day since I have left Bologna in 1960 that I have not yearned for and lusted after the food of Emilia-Romagna. That food is part of my heritage and culture. After twenty-five years of cooking professionally, I can truly say that the food of my region has been a constant source of inspiration in all I have done."

    Join author, cooking show host, and restaurateur Biba Caggiano on her journey back to her beloved region in Biba's Taste of Italy.Located in one of Italy's most prosperous northern regions, Emilia-Romagna has given the world a cuisine that is a luscious as it is refined: succulent seafood dishes from the Adriatic waters; hearty, long-simmered ragÙs; and rich pasta shaped into tortellini, anolini, and lasagna. With Biba, dicover the place that's home to so much of what we've come to love in Italian food: prosciutto di Parma, Modena's aged balsamic vinegar, mortadella, and perhaps the world's greatest cheese, Parmigiano-Reggiano.

    Featuring more than 250 recipes, from antipasti to desserts, Biba introduces the vibrant food of her childhood: homestyle dishes and authentic recipes from humble trattorie and family-run restaurants. You'll learn how to make Tagliatelle with Bolognese RagÙ; Eggplant Parmigiano that combines the salty-sweet flavors of Parma ham and Bolognese sausage; earthy, bread-thickened soups; Potato and Ricotta Gnocchi; and irresistible seafood risotto. Of course, the symbol Emilia-Romagna cooking -- stuffed pasta -- is here in all its glory with recipes for Ricotta and Goat Cheese Tortellini, Butternut Squash Tortellini, and Anolini in Broth, and so many more.

    Fromthe region's coastal towns and villages, Biba shares the simply prepared seafood dishes of the local trattoric -- Clams with Garlic and Cile Pepper and Baked Halibut with Potatoes, plus the simple tastes of grilling shellfish with olive oil, lemon juice, and herbs. In the same rustic spirit, you will also find Roasted Stuffed Breast of Veal, Braised Veal Shanks, and succulent Breaded Lamb Chops.

    Biba's frequent family visits to Bologna evoke childhood memories of growing up in this food-lover's paradise, and reaffirms that the kitchen remains the heart and soul of Italian homes.

    Bib's Taste of Italy is more than a collection of recipes. It is also a travel guide with all the names and addresses of her favorite trattorie and restaurants where her favorite dishes can be found.

    Join Biba as she returns to Emilia-Romagna in Biba's Taste of Italy. It's a trip you will take again and again in your own kitchen.

    Michele Scicolone

    Reading Biba's Taste of Italy made me want to jump on a motorbike and explore Emilia-Romagna with Biba. Everything sounds so appealing. I want to follow her everywhere and shop in the markets, meet the cooks, and taste the food.

    Lidia Bastianich

    There is no one who can capture the food and soul of Emilia-Romagna like my dear friend, Biba Caggiano. Some of Italy's best fresh pasta hails from this region and Biba shares these and other wonderful recipes in her newe cookbook, Biba's Taste of Italy. If you love Italy and Italian food, this is a must-have cookbook.

    Publishers Weekly

    In her latest enticing collection of recipes (after Trattoria Cooking and Italy al Dente), the chef-owner of Biba restaurant in Sacramento returns to her hometown, Bologna, and its surrounding countryside. The region, Emilia-Romagna, is blessed with such delectables as prosciutto di Parma, Parmigiano-Reggiano and balsamic vinegar, which its culinary tradition prominently features. Those who can never own too many Italian cookbooks will welcome the familiar fare, including Prosciutto with Marinated Baby Artichokes in Balsamic Vinegar, a simple Mussel Salad, Caggiano and Butternut Squash Tortelli. Chatty headnotes to most recipes tell where Biba discovered them and what drew her to each one, such as the simplicity of Grilled Skewers of Calamari and Shrimp from Rimini and her brother's favorite, Veal Stew with White Wine and Peas. She concludes with such sweets as Almond Chocolate Cake from a trattoria in Vignola and Mascarpone-Zabaglione Mousse from another in Frassinara. These authentic recipes demonstrate why Italian food remains one of the world's most irresistible cuisines. Agents, Maureen and Eric Lasher. (On-sale date: Mar. 26) Forecast: Caggiano has a large, dedicated following who are attracted to her motherly warmth as much as they are to her food. She will promote her new book with an appearance on CBS's Early Show the same day the book goes on sale and subsequently on Martha Stewart Living and PBS's Home Cooking, followed by a four-city tour. As before, stores should anticipate brisk sales. Copyright 2001 Cahners Business Information.

    Library Journal

    Forget Tuscany. Emilia-Romagna is sure to be the next regional Italian superstar cuisine. Television and restaurant chef Caggiano (Italy Al Dente) showcases the foods of her native Northern Italy in a parade of mouthwatering ingredients like balsamic vinegar and Parmesan-Reggiano cheese and comforting dishes like Tagliatelle with Ragu. The recipes, while precise, don't intimidate; cooks looking for an in-depth treatment won't be disappointed, while casual readers will enjoy the recipe head notes and supplemental text that convey Caggiano's connection to her food, family, and friends. Slightly less detailed than Lynne Rossetto Kasper's award-winning The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (Morrow, 1992), this is still highly recommended for libraries that can afford both. Devon Thomas, Hass Assocs., Ann Arbor, MI Copyright 2001 Cahners Business Information.

    Sunday, December 21, 2008

    Chinese Cuisine Taiwanese Style or John Barleycorn

    Chinese Cuisine-Taiwanese Style

    Author: Wei Chuan Cultural and Educational Foundation

    Surrounded by the bounty of the seas and yields from rain blessed soil, the Taiwanese are accustomed to fresh seafood and creations from annual harvests of rice, soybeans, and vegetables. This collection offers country favorites and fanciful dishes appetizing to any palate. Punctuated by steaming, simmering, and light frying, Taiwanese cooking is a combination of the best of China: porridge, seafood, steamed soups, glazed meats, and more.

    Read also Fundamentals of Economics or Financial Accounting

    John Barleycorn

    Author: Jack London

    It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

    Upton Sinclair

    Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.