Friday, January 30, 2009

Dining at the Governors Mansion or Betty Crocker PocketChef Quick Dinner 1

Dining at the Governor's Mansion

Author: Carl McQueary

You Are Invited to Dine at the Texas Governor's Mansion, to be the guest of the first ladies and two women governors of the Lone Star State, as they offer (through author Carl R. McQueary) some of their finest recipes and favorite stories of life in the heart of Austin. The ingredients in Dining at the Governor's Mansion include one part culinary history and one part social history, along with a generous helping of recipes cooked by Texas first ladies, or (in later years) their personal chefs, from the completion of the Austin mansion in 1856 down to the present. Carl R. McQueary's folksy cookbook offers a look at food and its preparation, entertaining at the Mansion, and the challenges the women faced keeping the old home together. It includes brief biographical sketches of the first ladies, who usually orchestrated food service for both family meals and social or political events, and considerable background on the mansion's infrastructure challenges, interior decoration, landscaping, and restoration. The book also provides an intimate portrait of Texas life during the last century and a half, as the trends in food enjoyed by the governors and their families, especially in their private lives, have been surprisingly similar to those enjoyed by even the humblest of Texas citizens. Most of all, it presents dozens of tasty, appetizing, historic recipes tested by McQueary in his own kitchen and annotated for the contemporary cook. No matter how you slice it up -- as Texas history, food history, women's history, or cookbook -- Dining at the Governor's Mansion offers a palate-pleasing smorgasbord for your reading, dining, or gift-giving pleasure.

New interesting book: eBay QuickSteps or PHP 6 and MySQL 5 for Dynamic Web Sites

Betty Crocker PocketChef Quick Dinner 1

Author: Silverback Books Staff

Introducing PocketChef cards - the perfect combination of your favorite Betty Crocker recipes with portable convenience!

Say goodbye to lost and crumpled shopping lists. Fitting easily into your purse, briefcase, backpack or glove box, PocketChef's handy "bookmark" format provides you with a simple approach to cooking and menu planning.

PocketChef cards fan out to reveal 36 scrumptious Betty Crocker recipes, as seen in the latest edition of the bestselling Betty Crocker Cookbook. These timeless recipes haven been chosen by consumer focus groups for their reliability, ease of preparation and great taste.

Available in six convenient titles: Breakfast and Brunch, Appetizers, Soups and Salads, Quick Dinners 1, Quick Dinners 2, and Desserts. A must-have for cooks on the go who don't have much time to spend in the supermarket!

Thursday, January 29, 2009

Chocolate Indulgences or Smokehouse Ham Spoon Bread Scuppernong Wine

Chocolate Indulgences

Author: Linda Collister

Chocolate lovers will be in heaven with this irresitible collection of recipes, from Truffles to Tarts and from Cookies and Cheesecakes.

Books about: Book of Cocktails or En minutos

Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Appalachian Cooking

Author: Joseph Earl Dabney

A scrumptious slice of Smoky Mountain and Blue Ridge hill country folklore, handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation, this book covers the art, foods, blessings, and legends of the people of this fascinating region. Illustrations.

Wednesday, January 28, 2009

Taste of Africa or Cocinar con arroz

Taste of Africa

Author: Josephine Grant

A journey through the culinary history, traditions and techniques of Africa in 75 mouth-watering recipes and over 300 step-by-step photographs.

Books about: Healing by Design or Fitness Ball Drills

Cocinar con arroz: Sencillez y sabor se combinan en este libro de las mejores recetas con arroz

Author: Edimat

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Tuesday, January 27, 2009

Merry Christmas from the South or Very Cranberry

Merry Christmas from the South: Recipes for the Season

Author: Michelle Ston

Kentucky author, Michelle Stone has compiled a wonderful collection of recipes perfect for the holiday season__or anytime.

Merry Christmas From The South offers recipes for early-morning family gatherings, after-caroling warm up treats, as well as surprises for Santa's helpers and traditional buffet dinner recipes.

No time to shop? Gift giving goodies to make ahead for that special teacher, hostess or friend include recipes such as Zesty Spinach Pesto and Sugar and Spice and Everything Nice Pecans__what an indulgence!

Book about: Body Art Book Gift Set or Top 100 Zone Foods

Very Cranberry

Author: Jennifer Trainer Thompson

Phenomenal flavor packed into tiny red fruit, cranberries are a delectable, versatile ingredient. They make dishes like Seared Salmon with Cranberry-Mustard Vinaigrette to Cranberry-Pear Crumble sparkle with color and flavor. Here you'll find more than 40 recipes using fresh as well as dried cranberries to inspire year-round enjoyment of this fantastic treat.

Monday, January 26, 2009

Weeknight Grilling with the BBQ Queens or The High Road to Health

Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous

Author: Karen Adler

The BBQ Queens are back to show the world that grilling is not just for the weekend! In Weeknight Grilling with the BBQ Queens, Karen Adler and Judith Fertig offer 100 easy and versatile recipes for weeknight dinners on the grill, and most can be prepared in 45 minutes or less. The Queens' straightforward, fun-loving approach shakes up the monotonous routine of cooking dinner and gives busy people everything they need to get healthy, great-tasting meals on the table quickly. All the recipes and suggestions needed for each dinner are included on a two-page spread for maximum convenience, and the ingredients called for are either readily available in grocery stores or already sitting in the pantry. The BBQ Queens explain a variety of grilling techniques, such as skewering and stir-grilling; offer Time-Saving Tiara Touches providing shortcuts and other ways to streamline dinner prep; and include recipes for turning grilled leftovers into wonderful new dishes.

Publishers Weekly

The authors of the BBQ Queens' Big Book of Barbecue apply their trademark can-do spirit to the ever-popular weeknight dinner format. Every dish-whether a salad, burger, steak or otherwise-can be grilled over a variety of fires, from briquettes to wood pellets, in 45 minutes (including prep time). With tiaras planted firmly atop their heads, Adler and Fertig show how to save time by using prepared supermarket items, including salad greens, hard-boiled eggs, sliced pepperoni, already-cut cheese, shredded carrots and cabbage, and three-bean salad, rationalizing, "You'll pay a little more, but isn't your sanity worth it?" Additions to each recipe-set apart in notes headed "You've Got Dinner!"-list easy and complementary side dishes, like Saut ed Green Beans to accompany Low Country Black-Eyed Peas and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing (although recipes for the sides, which are generally simple, aren't offered). The introductory chapter, "Weeknight Grilling with a Tiara Touch," reveals techniques, utensils and timetables. Recipes involve many trendy ingredients (e.g., hearts of palm, baby bok choi, turkey steaks), and the sheer variety of ingredients will let home cooks call on whatever happens to be in their pantry. 2-color illus. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

The BBQ Queens-the ones who wear tiaras while they grill-are back, with a follow-up to The BBQ Queens' Big Book of Barbecue. Here they present 100 easy recipes that can usually be prepared in 30 to 45 minutes or less. Most of them include suggestions for rounding out the menu, and many provide timesavers ("Tiara Tips"); boxes titled "Life in the Fast Lane" offer additional ideas for quick fixes, finishing touches, and the like. The tiara gimmick wears thin after a while, but the recipes are fresh, simple, and appealing. For most collections. Copyright 2006 Reed Business Information.

See also: Secret Potions Elixirs and Concoctions or Pride of Kentucky

The High Road to Health: A Vegetarian Cookbook

Author: Linsday Wagner

Lindsay Wagner and Ariane Spade have put together a collection of recipes every family will enjoy - all made without meat, eggs, dairy products, or fish.

The High Road to Health includes:

  • Appetizing snacks, breakfasts and brunches, soups, salads, sandwiches, sauces, pizzas, pastas, and desserts, plus menu suggestions.
  • Recipes for homestyle dishes such as Moussaka, Jambalaya, Lasagna, and Apple-Honey Baked Beans, as well as more innovative fare like Barbecued Eggplant, Thanksgiving Pumpkin stuffed with Rice and Chesnuts, and Amaretto Mousse.
  • Healthful treats, snacks, and lunch box suggestions for the vegetarian child and teenager that won't leave them feeling deprived.
  • Such dieter's dream recipes as creamless Mock Whipped Cream and eggless Mayo Spread.

Sunday, January 25, 2009

Magic Spices or Mushroom Cookbook

Magic Spices: 200 Healthy Recipes Featuring 30 Common Spices

Author: Donna L Weihofen

In this collection of simple to sophisticated recipes, Donna Weihofen introduces everyday cooks to the fascinating and flavorful world of spices. The history and qualities for each spice are presented, followed by recipes for appetizers, salads, vegetables, egg dishes, sauces and salsas, side dishes, soups and stews, poultry, fish, and red meats as well as meatless meals and even desserts! Spice up every part of your meal with these common spices that are easy to find and simple to use.

Books about: Estatística de Negócio e Economia e CD Estudantil

Mushroom Cookbook: Recipes for White and Exotic Varieties

Author: Mimi Brodeur

More than 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included. Features recipes for appetizers, soups, sandwiches, side dishes and entrees. Learn how to clean, store and prepare. Recipes include Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitas, Penne Mushroom Vegetable Pasta and much more.

Author Biography: Mimi Brodeur is a graduate of the prestigious Ecole de Cuisine La Varenne in France and has worked as a caterer, consultant, instructor, food stylist, recipe editor, and contributor to Food & Wine magazine, and restaurant reviewer for the Harrisburg Patriot-News newspaper. She lives in Hershey, Pennsylvania.

Library Journal

Whatever your favorite mushroom, this cookbook is sure to deliver an innovative way of serving it, with more than 60 mushroom-inclusive recipes for starters, soups, entr es, sandwiches, and sides as well as a nice assortment of choices for vegetarians. Caterer, instructor, food stylist, and writer Brodeur, a graduate of France's prestigious Ecole de Cuisine La Varenne, combines her culinary and journalistic experience to give a brief history of mushroom cultivation, instruct readers in the use of dried mushrooms, and provide tips for choosing, storing, and cleaning a wide variety of cultivated and wild mushrooms. Numerous "time-saving shortcuts" provide workarounds for those on a tight schedule. A special section on the preparation of various accompaniments (e.g., polenta, marinades) and components (e.g., stock, broth, sauces, fillings) complete the book. Brodeur makes her topic accessible to cooks at all levels of experience; provides clear, straightforward directions; and suggests recipe ingredients one might reasonably have on hand. Recommended for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2005 Reed Business Information.

Friday, January 23, 2009

Empires Of The Crab or Creating Comfort

Empires Of The Crab

Author: Dale Cathell

Early in the last century a boy, Ivy Flowers, swam across Tar Bay to Hoopers Island to see a girl. In time, Shirley Flowers was born of the union that began with that swim. During the same period, Captain Augustus Elsworth Phillips, Jr. was the captain of the cargo schooner, McCready. In her aft-cabin a boy, Brice Phillips would be conceived. Brice Phillips and Shirley Flowers would marry and have two sons, Steve and Jeffrey. With the family's Hoopers Island packing plant as a base, the Phillips would create a worldwide empire based upon their relationship with the crab. This is the story of that family. It is also the story of the Empires of the Crab.

See also: E Commerce Marketing or Management Mistakes and Successes

Creating Comfort

Author: Genesis Womens Shelter

Comfort food means many things. Creating Comfort is a special collection of recipes and stories--some generations old--and recipes with which we carry on the tradition of creating comfort food for others. It has been published in celebration of the 20th anniversary of Genesis Women's Shelter in Dallas, Texas. A 2005 National Winner of the Tabasco Community Cookbook Award.

Thursday, January 22, 2009

Wanderlust or Art of the Palate

Wanderlust: The Life of a Globetrotting Chef

Author: Joe Mannk

Starting out as an apprentice to a famous chef in Munich, Joe Mannke later traveled to New York, Bermuda, Puerto Rico, Boston, Orlando, and Houston. Mannke shares his life adventures and well-selected recipes he has collected in his lifetime of travel.

Look this: Vintners Table Cookbook or Cucina Romana

Art of the Palate

Author: Staff of Peninsula Fine Arts Center

The Peninsula Fine Arts Center presents Art of the Palate. More than a cookbook filled with delectable twice-tested recipes, it's an artbook filled with the lively art and engaging personality of nationally renowned contemporary artist Nancy Thomas. She sees the beauty in a light and airy soufflй. Acknowledges the comfort of homemade mashed potatoes. Understands the delicious pairing of the perfect wine with a particular oyster. And she knows how a creative table arrangement can enhance a wonderful meal.

A feast for all your senses:

  • Over 250 twice-tested, enticing recipes
  • Menus for seasonal celebrations
  • Perfect wine pairings to enhance your dining experience
  • Colorful, collectible artwork by Nancy Thomas
  • Delightful stories from this popular artist

Table of Contents:
Celebrations     7
Appetizers     11
Breads     33
Soups     55
Salads     79
Accompaniments     107
Entrees     137
Desserts     201
Index     245

Wednesday, January 21, 2009

Detroits Historic Hotels Restaurants or Balls

Detroit's Historic Hotels & Restaurants (Postcard History Series)

Author: Patricia Ibbotson

Detroit's population grew rapidly after the beginning of the 20th century due to the growth of the automobile and other industries, and the city became a tourist and convention center. Detroit was in its heyday in the 1920s when it was the fourth-largest city in the United States. Some of Detroit's larger hotels were architectural masterpieces, nationally known, and were the center of social activities. Others were lesser-known second-class hotels now largely forgotten. Detroit restaurants ranged from the self-serve to the elegant. These hotels and restaurants, many of which are gone now, are preserved in nearly 200 vintage postcards, allowing the reader to take a trip down memory lane.

Go to: Tasse internazionali

Balls!: Round the World Fare for All Occasions

Author: Angela Murills

One simple shape, so many options.

Among the many foodstuffs getting recognition, there has been one glaring omission. The beloved meatball has been totally overlooked. For the millions who cherish this easy comfort food and its many round companions, Balls! now gives this perennial favorite center stage.

Award-winning food writer Angela Murrills offers up recipes for all kinds of balls, from meatballs osso bucco to black bean balls with spicy sauce. Balls! does not limit its interpretation of the round and tasty to the meatball. There are chapters on fish balls, vegeta-balls, fancy balls, sweetie balls and, of course, ballistic cocktails. Along with recipes, there are little-known facts about all things round—and anecdotes, too.

Recipes include:

• Pecan-crusted chicken balls with chutney dip
• Minty lamb meatballs with zippy dipping sauce
• Sushi style crab balls
• Black bean balls with spicy sauce
• Arancini (Sicilian rice balls)
• Melon ballet
• Keftedes (Greek meatballs)
• Gâteau St. Honoré de Balzac.

Discover how different nations have embraced this shape with its undeniable global appeal—from a classic French birthday cake to spicy Asian fishballs to the Italian meatball. Have a ball (who could resist this line?) cooking up this simple yet scrumptious fare.

Table of Contents:
Meatball Basics

Smart Starters and Super Soups
• 18 recipes Meatballs, Basic and Otherwise
• 15 recipes Fish Balls
• 12 recipes Balls Make the World Go Round
• 19 recipes Vegeta-Balls and Salads
• 14 recipes Fancy Balls of the Savory Kind
• 9 recipes Fruit Balls
• 11 recipes Sweetie Balls
• 15 recipes


Tuesday, January 20, 2009

Eat London or Bocuse in Your Kitchen

Eat London: All About Food

Author: Terence Conran

London brims with gastronomic possibilities, from the trendiest bars to the liveliest pubs. Whether you are planning a trip, or simply wish to bring a little taste of this culinary capital into your own home, this guide by one of Britain’s best restaurateurs is sure to please. More than just a directory, it tells all about the food itself and the people who make, sell, cook, and care about it. Along with a journey from the markets of East London to haute cuisine in Mayfair, more than 60 recipes are included from the very people and places featured. Recreate a recipe for Sea Beam as it’s cooked in Bloomsbury, or sample the best vegetable curry that Brick Lane has to offer.

Look this: Managing People in Public Agencies or Inside Vietnams Last Great Myth

Bocuse in Your Kitchen: Simple French Recipes for the Home Chef

Author: Paul Bocus

Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.Beautifully designed and illustrated, Bocuse in Your Kitchen makes French cuisine simple and easy for the home chef.

Sunday, January 18, 2009

Bringing Italy Home or Everything One Pot Cookbook

Bringing Italy Home

Author: Ursula Ferrigno

Ursula Ferrigno embodies the Italian passion for good food made with the freshest natural ingredients. In Bringing Italy Home, she brings the vegetables, fruits and fish of her country into your kitchen with simple, fast recipes that are authentically Italian. The recipes are organized by season and, within each season, by food. For each food Ursula explains how the Italians like to cook it and why it should be eaten soon after harvesting, fresh from the ground. Bringing Italy Home is packed with delicious vegetable and fish dishes, from wild herb frittata and crescenta of mozzarella with roasted pepper to mixed seafood saute and swordfish wrapped in courgette flowers. There are gorgeous breads, sensational salads and tasty puddings. The combination of visual indulgence, fresh ingredients and simple stress-free recipes makes this one of the most tempting cook books available for vegetarians and fish eaters alike.

Table of Contents:
Primavera: spring12
Estate: summer60
Autunno: fall126
Inverno: winter182

Read also L'Indicateur de Terrain devant la Compréhension de l'Erreur Humaine

Everything One-Pot Cookbook: Over 300 Complete Meals That You Can Prepare in Just One Dish

Author: Lisa Rogak

What could be easier than cooking an entire meal using just one pot? This new book features hundreds of exciting recipes that are guaranteed crowd pleasers, with minimal mess. From appetizers to entrees and even desserts, these one-pot meals are quick, simple, and delicious.

One-pot cuisine is characterized by hearty, satisfying dishes that can be prepared using only one of a variety of conventional cooking techniques: a single baking pan, skillet, crock pot, or conventional stove-top pot. Your dinner moves directly from pot to plate, without adding side dishes to create a complete meal. This new kind of cooking is perfect for any level of home cook. And most important, it doesn't require any new kitchen equipment, and the ingredients can be found in any pantry.

Whether you are cooking for your family or for a larger crowd, you'll find recipes covering the full gamut:

  • Enticing casseroles
  • Braised meats and vegetables
  • Hearty stews
  • Vegetarian entrees
  • Pasta, rice, and grain meals
  • Fish and shellfish
  • Unique chicken and turkey dinners

And most important, the ingredients can be found in any good cook's pantry.

Saturday, January 17, 2009

Brownies to Die For or Greatest Ever One Pot

Brownies to Die For!

Author: Bev Shaffer

210 brownie recipes are offered, both the classic and the cutting edge. Author also covers the history of the brownie and suggests interesting pairings.

Library Journal

Shaffer, a food writer and director of cooking schools in Akron and Solon, OH, loves brownies-and here are dozens of recipes to prove it. There are brownie bites, classic fudgy brownies (and many variations on the theme), brownies with fruit, brownie cookies, a chapter of "Brownies as Art: Dipped, Dunked and Layered," and more. She provides an introduction to baking basics, along with helpful tips on ingredients and techniques throughout the book; many of the recipes are shown in color photographs. There are already quite a few other brownie cookbooks out there, including Bruce Weinstein's Ultimate Brownie Book, which includes more blondie recipes and hundreds of variations. Shaffer's contribution to the "genre" is recommended for larger baking collections. Copyright 2006 Reed Business Information.

Interesting textbook: The New Imperial Presidency or Unbowed

Greatest Ever One Pot

Author: Parragon

Greatest Ever One Pot is a collection of some of the best known one-pot recipes from around the globe, as well as many more unusual, but no less delicious, dishes. This book will enable you to create wonderful meals for your friends and family with the minimum of fuss.  All of the recipes contained in this book are easy to follow and use fresh ingredients, producing dishes that are packed with flavor and visual appeal. Beautifully designed and produced, Greatest Ever One Pot provides a feast of delicious dishes for an almost endless range of mouthwatering meals.

Ministry of Hospitality or Chocolate Lovers Cookbook

Ministry of Hospitality

Author: James A Comiskey

Monsignor Comiskey offers practical suggestions for extending hospitality in sacramental moments and while teaching, serving, greeting, or in day-by-day living. He begins with the roots of hospitality and its importance in the Bible and concludes with resources useful to parishes looking to reach out and enhance hospitality.

Go to: Accounting or Entrepreneurship and Productivity

Chocolate Lovers Cookbook

Author: Jean Foster

The Chocolate Lovers Cookbook covers the gamut from Breakfast, Lunch, Dinner, Desserts and After Dinner Drinks. Whether you need a kid's recipe, a recipe for comfort food or just an amazing dessert for a dinner party, it will all be in The Chocolate Lovers Cookbook.

Friday, January 16, 2009

Latin American Cooking Across the U S A or And You Welcomed Me

Latin American Cooking Across the U. S. A.

Author: Himilce Novas

In the first cookbook to encompass the full spectrum of Latin American cooking all across America today, Himilce Novas and Rosemary Silva offer 200 enticing recipes that have been drawn from the home kitchens of Americans with roots in Mexico, Puerto Rico, Cuba, Jamaica, Brazil, Argentina, Chile, Peru, Ecuador, Colombia, Guatemala, and nearly every other corner of Latin America. From Cristina, the Cuban American talk show hostess in Miami, to U.S. Representative Henry B. Gonzalez of Texas, from film producers and opera singers to young students and grandmothers, the authors have gathered, along with the family recipes and their origins, stories of the past and of the good times celebrated in America. Novas and Silva also offer invaluable information on Latin American chiles, on the earthy appeal of plantains and tubers like yuca and taro, and on other special foods that give these dishes their unique character, along with mail-order sources for hard-to-get ingredients.

Go to: Beginning Database Design or MPLS Fundamentals

And You Welcomed Me: A SourceBook on Hospitality in Early Christianity

Author: Amy G Oden

And You Welcomed Me presents a collection of early Christian texts regarding hospitality and its practices. The range of excerpts both in time and space shows just how central a role hospitality played in Christian life throughout the early centuries. Yet this book is not a set of instructions for hospitality, nor does the word 'hospitality' even appear in many of the excerpts, and this in itself is good cause for reflection for us today.

The excerpts come from letters, diary accounts, instructions, sermons, travelogues, and community records and rules. They are windows into a world of early communities that saw it as their moral duty and also privilege to care for the sick, to safeguard the pilgrim, and to host the stranger. Abram and Sarai hosting the three angels at the Oaks of Mamre, and Jesus and his disciples feeding the crowds are two familiar biblical examples, but this book also delves into lesser known texts that offer rich insights to those willing to read and then integrate the early fathers' and mothers' wisdom and hospitality into their own lives. The Appendix offers a range of questions on hospitality for group and individual reflection tied to each chapter.

Champagne and Sparkling Wine or Tomato in America

Champagne and Sparkling Wine: Grape Goddess Guides to Good Living

Author: Catherine Fallis

Learn the basics with your very own, very straightforward grape goddess, Catherine Fallis. No boring history lessons ("Yawn") or wine geek speak ("Don't make me send out the Wine Police!") here. Put your palate to the test with Sensual Experience Exercises. Get the inside scoop on getting the best deals. Learn from a pro how to select the best bubbly for two--or for two hundred!

Everyone yearns for la dolce vita, the sweet life. Grape goddess Catherine Fallis demystifies, clarifies, and charts out a course for immediate results--a richer, more visceral, sensually charged daily life.

Book review: Iris and Her Friends or 100 Questions and Answers about Hysterectomy

Tomato in America: Early History, Culture, and Cookery

Author: Andrew F Smith

From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans alone devour more than twelve million tons annually of this peculiar fruit, which has variously been considered poisonous, cutative, and aphrodisiacal.

In this first concerted study of the tomato in America, Andrew F. Smith separates myth from historical fact, beginning with the Salem, New Jersey, man who, in 1820, allegedly attracted spectators from hundreds of miles to watch him eat a tomato on the courthouse steps (the legend says they expected to see him die a painful death). Later, hucksters such as Dr. John Cook Bennett and the Amazing Archibald Miles peddled the tomato's purported medicinal benefits. The competition was so fierce that the Tomato Pill War broke out in 1838.

The Tomato in America traces the early cultivation of the tomato, its infiltration of American cooking practices, the early manufacture of preserved tomatoes and ketchup (soon hailed as "the national condiment of the United States"), and the "great tomato mania" of the 1820s and 1830s. The book also includes tomato recipes from the pre-Civil War period, covering everything from sauces, soups, and main dishes to desserts and sweets.

Now available for the first time in paperback, The Tomato in America provides a piquant and entertaining look at a versatile and storied figure in culinary history.

Library Journal

Did you think that tomatoes were not in this country before the 1880s? And did you think that this was because they were considered to be poisonous or aphrodisiacal? Since 1987, writer and lecturer Smith has been researching references to tomatoes. After examining 50,000 sources, which he says does not by any means exhaust the material, Smith traces the history of this most popular fruit/vegetable-one that is now grown by more home gardeners in this country than any other food. The evidence he presents, drawn from newspapers, letters, diaries, and cookbooks, refutes the popular myths and supports his thesis that the tomato was cultivated for culinary and medicinal uses from early Colonial times and was introduced to the American colonies on numerous separate occasions. Smith also includes a selection of recipes from early cookbooks and magazines. Chapters are supported by extensive references. The book concludes with a classified bibliography and a list of heirloom seed sources and tomato organizations. While lacking the narrative appeal and readability of other books about individual plants, this is a thorough and useful reference, making available masses of material not otherwise available. (Index not seen.)-Carol Cubberley, Univ. of Southern Mississippi

Thursday, January 15, 2009

Dietas y Recetas de Maria Antonieta or Snack Foods Processing

Dietas y Recetas de Maria Antonieta

Author: Maria Antonieta Collins

En este libro, la autora intenta ayudar a todos los que padecen el calvario de la gordura desde la perspectiva de su propia experiencia. En primer lugar, se refiere a los componentes adictivos en el acto de comer. Comenta los síntomas y conductas más comunes en las personas involucradas en este problema, las actitudes personales de autocomplacencia y autoengaño, las principales causas de los repetidos fracasos al seguir una dieta y el eterno deambular por consultorios de profesionales -y no tan profesionales- que se dedican a resolver este problema.

María Antonieta afirma que no son las dietas las que fracasan sino nosotros. Lo crucial para tener éxito en la odisea para bajar de peso radica en la decisión personal y en la cabal comprensión de lo que ha llevado a cada persona hasta tal punto de sobrepeso. Resalta que lo importante no es bajar de peso sino el posterior mantenimiento en un peso adecuado, y para ello ofrece consejos prácticos de suma utilidad además de una gran variedad de recetas para comer bien y bajar, de peso.

Publishers Weekly

Often putting her personal health at risk, celebrity Univision journalist Collins has tried everything in her long and constant struggle to lose weight and maintain it, from the latest and most popular diets and medications to special and costly treatments like acupuncture and body wraps. Having maintained her weight for over a year now, she tells her personal story and shares her hard-earned tips for winning the weight-loss battle. This is a frank, humorous, and informative book on a topic of great interest to most Hispanic/ Latina women. Collins draws examples from her personal experience to point out the dangers, myths, and general misinformation that prevail about weight loss. Along the way, she also gives readers a glimpse into the world of Univision, sharing stories about the personal weight management programs of other well-known personalities such as Jorge Ramos, Maria Elena Salinas, and Don Francisco. Even though she uses several sayings and colloquialisms from her native Mexico, she often provides explanatory comments for the non-Mexican reader. The easy and nutritious sample diets and recipes use measurements in kilos and liters, but many recent Hispanic immigrants will be familiar with these measuring systems. Highly recommended for all public libraries and bookstores. Yolanda Cuesta, Sacramento, CA Copyright 2001 Cahners Business Information.

Book review: L'Art de Service de Client :58 Choses Chaque Publicité et Marketing du Professionnel Devraient Savoir

Snack Foods Processing

Author: Edmund W Lusas

The definitive handbook on developing, preparing, and processing shelf-stable savory snack foods, this book contains chapters by industry experts covering a wide range of topics that include ingredients, raw materials specifications, equipment, materials handling, sensory evaluation and quality control methods, and the preparation and processing of specific snack products. Every major product type is covered, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. International snack foods are also covered, including those of China, India, and Japan. Post shaping and drying operations are discussed in detail, including seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment.

Flavors of Korea or Ogilvies Book for a Cook

Flavors of Korea: Delicious Vegetarian Cuisine

Author: Young Sook Ramsay

Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean favorites that have been handed down through generations r of talented family cooks and adapted to be low-fat and vegetarian.

Library Journal

Although interest in Korean food is growing, most Americans know little about the cuisine. The authors offer a broad selection of vegetarian, often vegan, Korean recipes, almost all of them simple and easy. Garlic, sesame oil or seeds, and red chili peppers are essential ingredients in Korean cooking, but the recipes are not necessarily always on the spicy side. You won't find Korean barbecue or traditional bibimbap (the classic rice-and-beef dish) here, but Flavors of Korea is recommended for most larger collections.

Book review: The Taoist Soul Body or John Barleycorn

Ogilvies Book for a Cook: Old Recipes from Canada

Author: The Ogilvie Flour Mills Co Ltd

A quote from Ogilvies Book For a Cook (originally published in 1905) holds true today: "Bad bread can be made from good flour, just as bad flour can be made from good wheat; but good bread cannot be made from bad flour, or good flour from bad wheat."

Bridal Shower Journal or Take Five for Every Occasion

Bridal Shower Journal

Author: Bruce A Moulton

The Bridal Shower Journal includes guest registry, memories pages for food, games, etc., guest remarks and advice, photo pages, one memento pocket page, four pocket pages for holding cards and recording gifts, one pocket page holding 25 thank-you cards.

New interesting textbook: Kollaborationsherausforderung: Wie Nichtgewinne und Geschäfte Durch Strategische Verbindungen Erfolgreich sind

Take Five for Every Occasion

Author: Debbye Dabbs

Welcome to great cooking made simple. Five-ingredient recipes are easy to prepare. Have fun with your family with these timesaving recipes. Make these easy recipes for your family and friends, and enjoy your own party. "Fast food" easy enough for a beginning cook. Also, Helpful Hints, Entertaining, and Kids Can Help sections.

Wednesday, January 14, 2009

Cadburys Purple Reign or La Cucina Siciliana Di Gangivecchio

Cadbury's Purple Reign

Author: John Bradley

Cadbury’s Purple Reign for the first time tells the definitive story of Cadbury’s rise from a Birmingham shop to become the 21st-century’s pre-eminent chocolate brand. This no-holds-barred account details the rollercoaster ride of seismic market changes endured and ultimately triumphed over by Cadbury. The insights from Cadbury’s journey will help any consumer business that aspires to build longevity for their brands.

“John Bradley has drawn on Bournville’s unique historical archive to write a fascinating account of the building of the Cadbury brand. His perceptive analysis of the way in which the fortunes of the company were linked to the development of the brand makes a compelling case study. His research has been meticulous and Cadbury’s Purple Reign will deservedly attract a wide readership.”

Sir Adrian Cadbury

became Chairman of Cadbury Ltd in 1965 and retired as Chairman of Cadbury Schweppes in 1989

“Few if any brands developed during the 19th-century have the relevance and appeal that Cadbury takes into the 21st. In Cadbury’s Purple Reign John Bradley gives an authoritative account of the values on which the brand was built and how these influenced its direction at critical times. Not only is this an excellent business case study but it will also have wider appeal as the definitive story of a household name.”

Sir Dominic Cadbury

Cadbury Schweppes Chairman: 1993-2000

“The challenges of building long term brand equity are compellingly illustrated in this book and the lessons are clearly laidout. Anyone who wants to think beyond the next short term fix for their brand should read this.”

Marcel Corstjens

The Unilever Chaired Professor of Marketing, INSEAD

“This book provides insight into the evolution of marketing as seen through the lens of one important global brand. A must read for anyone interested in where marketing has come from and where it is going.”

Niraj Dawar

Professor of Marketing, Ivey Business School, Canada

Book review: House of War or Ethical Realism

La Cucina Siciliana Di Gangivecchio: Recipes from Gangivecchio's Sicilian Kitchen

Author: Wanda Tornaben

Tucked away on a remote Sicilian mountainside is Gangivecchio - once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn. Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin Stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description). These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna Tornabene now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself. La Cucina Siciliana di Gangivecchio takes you to the heart of the Tornabenes' rolling acres of farmland and into the kitchen that has remained unchanged for decades while feeding thousands of visitors. The ingredients are simple, the recipes are practical, the results are sublime. Wanda and Giovanna, with the help of Michele Evans, not only share their most secret family recipes, but also tell of their proud heritage, show off Sicily's ancient and fascinating markets, and display the day-to-day passion that goes into making great food - all the while whispering the succulent sounds of Sicily in your ear.

Publishers Weekly

The mother-and-daughter authors of this charming cookbook run a restaurant in a restored 14th-century monastery in rural Sicily. Their unique recipes will foil many common preconceptions about Sicilian cuisine: not on the Western part of the island, the Tornabenes exhibit little Arab influence; nor, being inland, do they rely heavily on fish. Rice Balls in Chicken Broth, Milk Croquettes and Quacelle-Style Fava Bean and Potato Casserole all make something delicious out of virtually nothing. A salad of Arugula with Pine Nuts and Pomegranate and the restaurant's signature Veal Rolls Stuffed with Ham, Provolone and Pecorino are more sophisticated. The Tornabenes throw in Sicilian classics like Baked Sardines Stuffed with Pine Nuts and Currants and two types of Rice Ball Croquettes. The company is as spirited as the food as, with help from cookbook and travel writer Evans, the Tornabenes spin engaging tales. On their first trip to New York, they transported a rolling pin and some cheese; occasionally, they've been too softhearted to eat the animals they've raised (including a wild boar named Giorgina); they describe a bread-making experiment conducted with friends who "need wine like cars need gasoline to work." Family photos and recipes from Paolo Tornabene (Wanda's son, Giovanna's brother) and his wife, Betty, who together run a nine-room inn in what was originally the stable, enhance this warm and friendly volume. 35,000 first printing. (Nov.)

Library Journal

In a tiny town in the mountains of Sicily, the Tornabene family runs a restaurant whose authentic Sicilian fare has attracted international attention. In 1978, when the family fortunes were on the wane, matriarch Wanda decided to open a restaurant in the 13th-century abbey that was the ancestral home, serving her treasured recipes and those handed down from her mother-in-law, and her mother-in-law in turn, both talented cooks as well. The restaurant, expanded and thriving, is still serving those dishes today, with contributions as well from Giovanna, Wanda's daughter, and her son and daughter-in-law. Local produce and other ingredients figure strongly in their cooking, but with coauthor Evans, the Tornabenes have succeeded in making these recipes, from Sicilian Potato Croquettes to Gemelli with Aromatic Herbs to Peasant-Style Artichokes, accessible to the American home cook. Particularly because Wanda at first had no intention of sharing her family recipes with a wider public, this is a privileged look at a remote and personal adventure. Highly recommended.

Sushi Cookbook or History of Vodka

Sushi Cookbook (Quick and Easy Series)

Author: Heihachiro Tohyama

The ideal first book for learning to make the various styles of traditional and authentic sushi.

See also: Modern Winemaking or Walking the World in Wonder

History of Vodka

Author: William Pokhlebkin

Savoured by peasants and Tsars, condemned by clerics and the architects of perestroika - vodka has been the joy and the scourge of the Russian nation for centuries. But what are the origins of the Russians' favourite drink? Did vodka emerge as an authentic national discovery from the brewing-shops or the monasteries of medieval Russia, or was the secret of its preparation imported from elsewhere? When was it that people first experienced vodka's now famed property of 'knocking drinkers off their feet'? With formidable scholarship and considerable dry wit, William Pokhlebkin, one of Russia's best-known historians sets out on the detective trail. His aim: to reveal the strange truth about his country's most famous tipple. The result is a triumph of historical deduction. As he uncovers the social, economic and technological background to the emergence of vodka, and indeed tells us how and with what the spirit should be drunk, the author creates an unconventional but true-to-life portrait of the society and social psychology that gave birth to today's Russia. He argues that those who have controlled the vodka stills have controlled the destiny of Russia - first the Boyars, then the Tsars, and in this century the Bolsheviks. In Pokhlebkin's view Gorbachev unwisely attempted to suppress vodka, allowing the Mafia to seize control of its production and distribution. Perestroika was thus doomed. Pokhlebkin believes that both prohibitionism and drunkenness are scourges which encourage one another. He insists that vodka itself doesn't make people drunk, only irresponsible and uncultured ways of consuming it. A History of Vodka is the work not only of a fine scholar but of a passionate advocate of the virtues of vodka and a stern critic of those who have misused it.

Publishers Weekly

``This text was never intended for publication,'' Pokhlebkin solemnly warns us in his foreword. It is pretty much downhill from there, which is something of a shame, given the intriguing premise of the book. The author notes that he undertook writing this history as a ``civic duty'' when asked by the Russian government to establish the legitimacy of the Russians' claim to the invention of vodka. It seems that in the late 1970s, a number of countries began challenging not only whether Russia was indeed vodka's homeland, but even whether the nation's distilleries had a right to use the name vodka (the Russian diminutive for water) on their bottles of the colorless spirit. ``The laws of the world capitalist market are ruthless,'' Pokhlebkin reflects, ``they take neither emotion nor tradition into account.'' While convincing on the veracity of vodka's Russian heritage (it was invented, he says, between 1440 and 1478, probably in a Moscow monastery), he is such a humorless and ponderous writer that the book becomes unintentionally funny. Vodka should be imbibed straight, and only with ``exclusively Russian national dishes,'' Pokhlebkin intones. What about cocktails? ``Cocktails are merely a means of getting drunk, not a gastronomic category,'' he sniffs, ``and in any case Russians would never abuse vodka in this fashion.'' The reader is frequently reminded of a misguided Nabokov narrator--or perhaps of Greta Garbo's Ninotchka. (Nov.)

Table of Contents:
Translator's Note
How and Why this Book Came to be Written
1The Origins of Alcoholic Liquors in Russia1
Vodka in Its Social Context
The Terminology of Alcoholic Liquors
The Meaning of the Word Vodka
Old Russian Terms for Alcoholic Liquors
Russian Terms for Alcoholic Liquors in the Fourteenth and Fifteenth Centuries
References to Alcoholic Beverages from the Ninth to the Fourteenth Century
Techniques for the Production of Alcoholic Drinks in Russia in the Fourteenth and Fifteenth Centuries
The Earliest Forms of Technical Equipment before the Rise of Vodka Production
2Vodka from the Fourteenth to the Nineteenth Century41
The Rise of Distillation
Factors Expediting or Signalling the Advent of Vodka
The Social, Moral and Ideological Consequences of the Appearance of Alcohol Distilling in Russia
Where Was Vodka First Made?
The Political and Military History of the Moscow State during the Fourteenth and Fifteenth Centuries
Economic and Social Conditions in the Moscow State at the End of the Fourteenth and during the Fifteenth Century
Why Do the Chronicles and Account Books Tell Us Nothing?
Fixing the Date
3The Terminology of Grain Spirit from the Fifteenth to the Nineteenth Century100
Distinguishing Grain from Grape
The Terminology of Grape Wine from the Fifteenth to the Eighteenth Century
Trade and Everyday Terms for Grain Spirit from the Fifteenth to the Nineteenth Century
Figurative and Slang Terms for Grain Spirit in the Eighteenth and Nineteenth Centuries
Industrial and Technical Terms for Grain Spirit and Its Quality
The Historical Significance of Terms for Grain Spirit
The History of Liquid Measurements in Russia
The Rise and Development of the Term "Vodka" from the Sixteenth to the Twentieth Century
4Vodka Production and Its Control145
The Evolution of the Technology of Vodka Production
Raw Materials
Methods of Purification
The Equipment and Technology of Distilling
Chronology of the Rise and Development of Russian Vodka Production
The Five Vodka Monopolies
5Vodka and Ideology175
Vodka under the Tsars
Vodka after the Revolution
The Anti-Alcoholism Campaign
Vodka as a Positive Influence
1. The Gastronomic Significance of Vodka, and How It Should Be Consumed
2. Modern Vodkas of Russia and the Other Republics
3. The Alcoholic Strength of Wines and Spirits
4. The Effects of Alcohol on the Human Body
5. The Raw Materials and Production Techniques of Other Principal Spirits of the World

Tuesday, January 13, 2009

Fondues Made Easy or Eating Right in the Renaissance

Fondues Made Easy

Author: Abigail Brown

Fondue is back! So dig out those fondue sets from the sixties, set out the raw ingredients, invite the guests, light the flame under the fondue pot, and start dipping!

It's different, easy to prepare, fun for the family, and party guests do their own cooking. No wonder fondue is back in style! And just in time is the arrival of this fantastic new guide to cooking and eating fondue. Here are over 50 tantalizing recipes for sweet and savory fondues, including classic Cheese Fondue with olive and cheese straws; tempura vegetable kebabs cooked in Chili Oil Fondue; dried fig, apricot and mango skewers dipped in Mulled Wine Fondue, and heavenly Chocolate Fondue with chocolate chip biscotti, brownies, and other delectable dippers. Includes ideas for sure-to-impress parties and presentations, the basics on accoutrements, buying and storing, even a section on fascinating fondue traditions to really get you in the mood!

New interesting textbook: James Madison or Selected Political Writings

Eating Right in the Renaissance

Author: Ken Albala

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.
Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more.
Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.

Food for Thought or La Carte

Food for Thought: How the Creator of Fuddrucker's, Romano's Macroni Grill, and eatZi's Builta a $10 Billion Empire One Concept at a Time

Author: Phil Romano

The Incredible Life Story of the World’s Most Successful Restaurateur Will Whet Your Appetite for Inspiration and Success

Known as “the Steven Spielberg of the restaurant industry,” Phil Romano has achieved a higher rate of success than any other restaurateur in history. During the past 40 years, he has launched more than 25 dining concepts and amassed a restaurant empire valued in excess of $10 billion.

More than 10 million customers a year in 48 states and 8 foreign countries visit a Phil Romano eatery, no doubt many back for seconds. In Food for Thought: How the Creator of Fuddrucker’s, Romano’s Macaroni Grill, and eatZi’s Built a $10 Billion Empire One Concept at a Time, Romano shares his recipe for success.

From dreaming up an original concept all the way to reaping a jaw-dropping return on investment, Romano reveals the distinctive process and “operational-integrity creed” he follows to create a winning eatery, including:

•How to achieve the entrepreneurial mindset and recognize opportunity when it crosses your path •“Service is primary. Profit is secondary” •Getting out of the “dining business” and into the “eating business” •How to recognize a great idea in a world of mediocre ones •Utilizing a network approach to management; i.e. “Nobody works for me, they work with me” •“Difference and points of difference are what makes success, not just brilliance” Written with candor and spiced with humor, Food for Thought provides a fascinating look at the hits and misses of Romano’s remarkable career. Whetheryou’re a novice entrepreneur or seasoned pro, it’s sure to help you cook up your own ideas and strategies for success in any industry.

Food Industry News

"...when an uber-success offers you his'd better listen. Essential entrepreneurial reading."

Table of Contents:
1Early days1
2Business beginnings - getting out of the box7
3Now I'm cooking15
4The life and times of Romano's 30021
5Tweaking the menus35
6Texas on the front burner43
7The name that hamburgers made51
8Opening a vein and striking an artery73
9Failures and disappointments (Part I)81
10Philville's famous grill - I called it Macaroni89
11A setback, a revelation, and a catalyst105
12More great things from the springs111
13Putting the eat in Skaneateles (a tale of two angels)125
14The food store that ate Dallas and Atlanta and Chicago and...133
15Failures and disappointments (Part II)149
16A steakhouse for Sam157
17Feeding a need - hunger busters hits the streets169
18Il Mulino - New York's finest heads West179
19Conceiving at 65185
App. AMore food for thought - Phil your plate191
App. BPhil Romano's food concepts197

Book review: Greater Health Gods Way or The Triathletes Guide to Off Season Training

La Carte

Author: Maria Villegas

Employing a minimalist approach, Colombian chef María Villegas makes use of fresh, top-quality ingredients that are widely available. The recipes are quick and easy to prepare and provide a wide variety of dishes with exotic flavors that appeal to the contemporary cook, whether amateur or professional.

De tendencia minimalista, las 76 recetas presentadas logran conciliar los requisitos de calidad, frescura y disponibilidad de los ingredientes con la rapidez de la preparación, la variedad de la presentación y el exotismo del sabor que el individuo contemporáneo. Cada exquisitas recetas está acompañado de trucos y recomendaciones básicas para facilitar la preparación y asegurar el resultado.

De tendencia minimalista, las 76 recetas presentadas logran conciliar los requisitos de calidad, frescura y disponibilidad de los ingredientes con la rapidez de la preparación, la variedad de la presentación y el exotismo del sabor que el individuo contemporáneo. Cada exquisitas recetas está acompañado de trucos y recomendaciones básicas para facilitar la preparación y asegurar el resultado.

Monday, January 12, 2009

California Dish or Fish on a First Name Basis

California Dish: What I Saw (and Cooked) at the American Culinary Revolution

Author: Jeremiah Tower

Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food—an affair that helped to spark an international culinary revolution.

Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food—the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.

The New York Times

Tart … Tower still knows how to dish: his book describes experiences with drugs, encounters with celebrities, his own bisexuality and tiffs with Alice Waters, his Chez Panisse business partner. — Judy D'Mello

The Los Angeles Times

In his fascinating, elucidating and often mean-spirited book, California Dish: What I Saw (and Cooked) at the American Culinary Revolution, [Tower] does everything he can to hammer home his position. It's as if he said to himself, "They still don't get it. They still don't understand that Alice was doing PR, and I was the creator," and so goes about documenting his role, even including his job description at Chez Panisse. — Richard Flaste

Entertainment Weekly

Any foodie worth his coarse salt remembers — in mouthwatering detail — every flavor that shaped his palate. So it goes with chef-restaurateur Jeremiah Tower, who recounts with world-weary relish...the memorable meals on his journey from childhood gourmet to godfather of California's New American cuisine.

William Grimes - New York Times

Mr. Tower does not exaggerate when he refers, in the subtitle of his book, to "the American culinary revolution." He knows. He was there. He helped make it happen. California Dish is his victory lap. And he deserves one.

Publishers Weekly

Tower opens this memoir with the story of going head to head with French chef Guy Savoy at a sort of junket for the culinary press back in 1983 and how he won over his audience with an audacity born of equal parts pride and inexperience. His fusion of cooking talk with more personal gossip and the inclusion of the revealing aside is sure to captivate foodies. But Tower's pacing meanders, and his gracious facade shows more than a few rough and brittle edges. An abiding bitterness is the only thing revealed in Tower's version of the creation of Chez Panisse and the rivalry with Alice Waters that ensued. Other sections-especially the chapters on his running San Francisco's Stars-likewise avoid topics of obvious interest to make room for name dropping and ax grinding. The occasional insertion of menus or recipes is random. Tower's personality comes through in bits and pieces as he frankly remembers the highs and lows of an important career, but the picture as a whole is less than flattering. (Aug.) Copyright 2003 Reed Business Information.

Library Journal

In recent years, Americans have developed a growing appreciation for fine dining. Much of this interest is owing to innovative chefs who have reshaped the ways we look at food and eating. One of the most influential, Tower (Jeremiah Tower's New American Classics; Jeremiah Tower Cooks) experienced both monotonous boarding-school fare as a child and grand cuisine aboard the Queen Elizabeth and extremes such as these contributed to his lifelong passion to create perfect dining experiences for friends and customers and led to professional successes at such California restaurants as Chez Panisse in Berkeley and Stars in San Francisco. Tower describes his journey in a sometimes confused narrative, leaving a fuzzy trail of how events unfolded and who did or said what. Nevertheless, his memoir is fascinating, offering tantalizing glimpses of restaurant operations and insights into many culinary personalities. Tower also includes a bibliography of cookbooks and literature from his personal library. An entertaining memoir for public libraries and culinary collections.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2003 Reed Business Information.

Kirkus Reviews

The former restaurateur, cookbook author, and PBS host tells his life story, explaining what drove him to achieve what he demurely calls his "national fame as a chef." He didn't have any formal training, but Tower's hungry amateurism, the kind that spawns great innovations, made him a force in the new American cooking of the late 20th century. Employing a formal, aggressive voice that manages not to be off-putting, he chronicles the upstart chefs' campaign to blend "the aesthetic chasteness of nouvelle cuisine and the hearty, robust hominess of bistro food." He writes engagingly of the many fiascoes his various restaurants faced, from lawsuits to kitchen snafus, as well as the near-unanimous raves his food gathered. (Quite a few menus appear that testify to his ingenuity.) Though Tower can be counted among the era's celebrity chefs, he convincingly expresses ambivalence about the phenomenon, and if he is happy to count the many ways he contributed to the revolution in the American restaurant, he is also quick to give credit to his brothers and sisters in arms. Alice Waters in particular stands out. Tower worked with her at Chez Panisse and has much to say, good and bad, about "her advocacy for farmers' markets, for sound and sustainable agriculture, for Slow Food, and for the Chez Panisse Foundation," even if he feels constrained to mention that she "didn't know a little vegetable from a rotten one." Tower was "Apollinaire to her Breton," or so he says. And few would deny his mantra: "I would sum it all up as a sensual love for the flavor and texture of beautiful ingredients. And knowing how to marry them." He performed the rites with brilliance. The pervasive brashness and theain't-I-difficult image-mongering can grate, but when Tower writes of his inspirations and the extraordinary foods and people he worked with, he is unfailingly intriguing and righteously grounded. Agent: Lisa Queen/IMG

What People Are Saying

Sara Moulton
California Dish delivers on the double meaning implicit in its title — it serves up a longtime insider's juicy perspective on the key players of the American culinary revolution and recounts, course by course, a career's worth of exceptional meals. It's a great read. I couldn't put it down.

Jacques Pepin
The food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the last thirty years.

"California Dish delivers on the double meaning implicit in its title -- it serves up a longtime insider's juicy perspective on the key players of the American culinary revolution, and recounts, course by course, a career's worth of exceptional meals. It's a great read. I couldn't put it down."
--Sara Moulton, host, Food Network's "Sara's Secrets"

"Twenty years ago I met Jeremiah Tower and I fell in love with his food. I think Jeremiah Tower is one of our great chefs. For anyone interested in the food revolution and the innovative cuisine of California, reading his book California Dish is a must. I highly recommend it."
--Colette Rossant, author of Apricot on the Nile and Return to Paris

"From Chez Panisse to Santa Fe Bar & Grill to Star, my favorite brasserie in San Francisco, the food of Jeremiah Tower has always satisfied my belly and my soul. He was there from the start and is more qualified than anyone else to tell the story of the American food revolution of the last 30 years."
--Jacques Pйpin

"What a pleasure to have this book. Jeremiah Tower captures the real spirit of California cuisine -- simple, fresh, and crisp. Thank you, Jeremiah. "
--Andrй Soltner, chef-owner, Lutиce

"Only one person saw the California culinary revolution through the eyes of Jeremiah Tower. I'm glad to have his riveting, frontline perspective, which is at once fascinating, illuminating, and poignant. Those of us who have built American hospitality careers over the past couple of decades owe a major debt to this bushwhacking pioneer of product, pleasure and promotion."
--Danny Meyer, co-author, Union Square Cafe Cookbook

"This book is a celebrity-studded literary 'tasting menu,' combining the raw, tell-all energy of Anthony Bourdain with the worldliness of Jeffrey Steingarten."
--Rick Smilow, President, The Institute of Culinary Education

"Jeremiah Tower dishes better than almost anybody. His book is educational as well as entertaining. I recommend California Dish heartily."
--Robert Mondavi

Book about: Understanding Your Health or Vibrational Healing

Fish on a First-Name Basis: How Fish Is Caught, Bought, Cleaned, Cooked, and Eaten

Author: Rob DeBord

“A book about fish that's as fun as it is informative, and as easy to read as it is hard to put down.”--Alton Brown, creator and host of the hit Food Network show Good Eats and author of I'm Just Here for the Food


The ultimate guide to fish and shellfish, from deep to dock to dinner plate
What's in a fish's name? History, mythology, and marketing: You'll find each in the names of everyday seafood, although sometimes it's what you don't find that's most interesting. Consider the Patagonian toothfish. Never heard of it? That's because it's Chilean Sea Bass on menus, even though it's not a bass, nor is it found primarily off the coast of Chile. Perhaps you'd prefer a nice Pacific red snapper fillet? Too bad, all fish sold using that name are actually rockfish. You could always order a jumbo shrimp . . . or would that be a colossal prawn? And if the menu says “dolphin,” what are you eating, really?
Of course, knowing the name of a fish is just what comes before eating it, and Fish on a First-Name Basis contains more than a hundred mouthwatering recipes, from classic fish-and-chips, lobster rolls, and crab fritters to Scalloped Ceviche and Cinnamon Crunch Tilapia.
With Fish on a First-Name Basis, author Rob DeBorde has also filled in the gaps most seafood cookbooks leave open by crafting an indispensable scrapbook of seafood science, fish-market full disclosures, essential cooking tips, and even the truth behind a few underwater urban legends. With more than two hundred illustrations, photographs, and diagrams showing you exactly where to cut, crack, or shuck, Fish on a First-Name Basis is atreat for the eyes as well as the stomach.
Informative, witty, and easy to read, Fish on a First-Name Basis is a must-read whether you're a seafood fanatic or a fish-phobic first-timer.

“Terror struck the undersea community when Rob DeBorde wrote this book. Thanks to this grand fishing expedition, sea creatures everywhere will be forced to come out of their shells and onto our tables. A delight to read and cook from, Fish will cause a great many fish to be eaten.”--Steven A. Shaw, author of Turning the Tables

Publishers Weekly

DeBorde, a writer for the Food Network's Good Eats, has taken the slick and amusing characteristics of that Alton Brown show and applied them toward the proper understanding of seafood. Marginalia runs rampant, telling readers, for example, that swordfish enjoy glow-in-the-dark bait and that some clams live for more than a century. Fortunately, the author knows his way around a pun and is expert and comprehensive in his fishy explorations. Vital stats and nutritional information charts dot most chapters, and 18 sea creatures get their own sections. In each, recipes are preceded by several pages of historical or ichthyological ponderings. For east coasters, the chapter on Dungeness crabs will prove revelatory. Naturally, there is a traditional Fish and Chips recipe, made with cod, and there's a fine page on turning tuna into sushi. Illustrations are appropriately funny and instructive. A red snapper holds up a sign reading, "Yes, I am a red snapper, why do you ask?" and then a few pages later is gutted and carved, step by step. If it's true you can tune a piano but you cannot tuna fish, DeBorde at least takes on his material in just the right pitch. (Apr.) Copyright 2005 Reed Business Information.

Library Journal

DeBorde, writer for the FoodNetwork's Good Eats, has produced a hit that serves as both cookbook and handbook. It is divided into 18 chapters, each of which is devoted to a different fish-e.g., salmon, tilapia, and catfish as well as the more intriguing squid, scallops, swordfish, and Patagonian toothfish. Each chapter also contains a chart of "Vital Stats" that covers the fish's common and scientific name, life span, and region as well as a number of enticing recipes, such as Grilled Mahimahi Tacos and Cinnamon Crunch Tilapia. DeBorde offers readers tips on preparation and where and how to find the best fresh and frozen fish. He also includes an appendix, "The Ones That Almost Got Away," in which he lists essential kitchen utensils and suggested readings. Filled with all manner of fish trivia, facts, and images, this quick, witty, and highly entertaining book is sure to become a valuable reference source on the topic. Recommended for all libraries.-Nicole Mitchell, Birmingham, AL Copyright 2006 Reed Business Information.

Hay Diet Made Easy or ExtraVeganZa

Hay Diet Made Easy: A Practical Guide to Food Combining

Author: Jackie Habgood

is century by an American surgeon named William Hay. The Hay diet involves separating carbohydrate meals from protein meals, enabling the body to digest food more easily. Now people with digestive problems can adapt their everyday eating pattern with basic advice on selecting meals and menus. Diagrams.

Look this: Fabbricazione del lavoro di sostenibilit� : Pratiche ottimali nel controllo e nella misurazione degli effetti sociali, ambientali ed economici corporativi

ExtraVeganZa: Original Recipes from Phoenix Organic Farm

Author: Laura Matthias

Elevate your vegan palate to the sumptuous level!

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

  • Appetizers, spreads, snacks and dips
  • Soups, salads, dressings, toppings and sauces
  • Rice, grains and legumes
  • Main dishes, side dishes, casseroles and pastas
  • Breakfasts, buns and breads
  • Cakes, icings and glazes
  • Pies, pie crusts and "cheesecakes"
  • Puddings, mousses and fruit gels
  • Cookies and squares
  • Sweet loaves, brownies, cobblers, crumbles and oddballs
  • Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author's organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers and the local community.

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personalchef for clients with dietary sensitivities.

La Vie en Rose or Appetizers and Beverages From Santa Fe Kitchens

La Vie en Rose

Author: Jamie Ivey

In Jamie Ivey's delightful sequel to Extremely Pale Rosé, he attempts what seems the impossible—running a successful rosé bar in France. French friends laugh heartily and say it's the silliest idea they've ever heard! Why, the customers for bars are mostly men and rosé is seen a woman's drink; not to mention, it's a seasonal drink and his trade will vanish come September! Then as if that wasn't enough, bars make their money from food, rosé isn't meant to accompany food. It's flat out preposterous. But Jamie looks at the entire scheme through rosé tinted glasses, and the idea proves irresistible. In spite of everything, rosé sales are booming in France and the sales of reds and whites have grown stagnant. If Jamie can just find that perfect bar, in a pretty square, and chalk up a daily selection of different rosés, the bar could be a great success.

In a charmingly misguided journey that takes Jamie from Aix to Uzés and from Cannes to Juan Les Pins, he visits some of the eccentric yet wise vingerons from his previous journey and discovers what the French attitude to rosé really is. Are gnarled old men discarding their pastis and sipping pale rosé? Is it just a myth that the French don't drink rosé with food? Are the young the real reason for booming sales? Before he knows it, he has found the perfect bar hidden in the hills of the Luberon, and will do it up over the winter months. For all who enjoyed Extremely Pale Rosé, and envied Jamie's candidly hilarious adventures, La Vie En Rosé is the perfect second glass.

Look this: Betriebswirtschaftslehre in einer Weltwirtschaft

Appetizers and Beverages From Santa Fe Kitchens

Author: Museum of New Mexico Foundation

Bruschetta with Smoked Salmon, Avocado, and Tomato Salsa; Roasted Squash Soup with Apple Brie; Lamb Shanks with Chile Lime Sauce; and Chocolate Cream Cheese Mousse-these are a few of the sumptuous delights awaiting your taste buds in Santa Fe Kitchens. This book offers a rich array of recipes for appetizers, beverages, brunch, entrees, accompaniments, and desserts, all gathered from local chefs, proprietors, members, and friends of the Museum of New Mexico Foundation. With a stunning collection of more than 350 culinary innovations, Santa Fe Kitchens presents the best fare from one of America's most exciting cities. Grab a spatula and create the delicious, robust and spirited flavors of Santa Fe from your own kitchen!

The Museum of New Mexico Foundation, a private nonprofit organization dedicated to the four museums and six historical state monuments that comprise the Museum of New Mexico, sought recipes from its membership, local chefs, artists and dignitaries to help create Santa Fe Kitchens. The recipes in the cookbook reflect the balance of Santa Fe's cultures and lifestyle; the simple and the complex, artistic and basic, fun yet challenging, and of course spicy yet with some unbelievable sweets. Where else could you enjoy both Stuffed Tuna Jalapenos and Red Chile Chocolate Chip Cookies but from a unique cookbook that reflects the Santa Fe kitchen.

No book produced by the Museum of New Mexico Foundation on Santa Fe kitchens would be complete without a discussion of the wonderful cultural institutions the Foundation supports. Throughout the book, specific artwork from the museums of New Mexico are shown and display the depth and quality that can be seen at these museums.We urge you to support the museums by purchasing this cookbook and by visiting them often when in Santa Fe.

Sunday, January 11, 2009

The Best of Virginia Farms Cookbook and Tour Book or My Tuscany

The Best of Virginia Farms Cookbook and Tour Book: Recipes, People, Places

Author: CiCi Williamson

The Best of Virginia Farms uses a variety of writing features (interviews, sidebars, tours, essays, and recipes) along with unique illustrations and maps to convey America's fascinating agricultural story. The book reveals the intimate relationship between a state's agriculture and its overall identity.
America's oldest farm state, Virginia has a fascinating farming history. In addition to the expected crops, readers will also find information on wine and spirits, Christmas trees, and Virginia's famous horse farm industry. Whether it's a tour of Virginia's historic plantations or a traditional holiday recipe from Colonial Williamsburg, The Best of Virginia Farms will provide a unique perspective on the Old Dominion.
Filled with fun and practical how-to information, thisbook will inspire readers to prepare a recipe, take a tour, or enjoy a new product they have never tried. Promising to enrich the spirit, this book taps into the traditions and mystique that surround farming in Virginia and celebrate the family bonds and rugged individuality of rural life.

New interesting book: Beauty and the East or Womens Cancers

My Tuscany: Recipes, Cuisine, Landscape

Author: Lorenza deMedici

Blending personal narrative, regional recipes, and breathtaking photography, celebrated cook Lorenza de'Medici takes us on a journey, province by province, through her native Tuscany. Along the way, she offers marvelous depictions of the region's towns and villages, anecdotal accounts of local customs, and tasting notes on local wines. Of course, lavish attention is given to the prodotti tipici--Tuscany's culinary treasures--and there are 30 authentic recipes, all photographed in Lorenza's own Siena kitchens. Enhanced with 120 color photos, a veritable feast for the eyes, this is a book for anyone who has ever visited Tuscany and fallen in love with its landscape, its food, and its people. Lorenza de'Medici, author of 30 Italian cookbooks and former host of a popular PBS Television series, now runs the famous Tuscan cooking school The Villa Table at Badia a Coltibuono.

Olives Dessert Table or Magic of Provence

Olives Dessert Table: Extraordinary Restaurant Desserts You Can Make at Home

Author: Todd English

Todd English soared to stardom in the culinary world with his distinctive style of layering flavors and textures, a style that has made his restaurants, and the cookbooks that feature his dishes, so popular. The philosophy for the desserts served at Olives is the same as that for the entrées: "We like to pull things out of the country and dress them up," says Todd. "We take very simple things and layer them together to compose a more complex dish." The result? Desserts that are always more than the sum of their parts, combining familiar and comfortable flavors in unique and unexpected ways. Extravagant creations such as Mango Tarte Tatin with Pastry Cream and Chocolate Pastry; Apple-Topped Gingerbread with Hot Applesauce and Cinnamon Ice Cream; Butterscotch Pudding in a Chocolate Crumb Crust with Fudge-Topped Toffee Cookies and Chocolate Lace Cigarettes; Blue Cheese Danish with Port-Poached Pears; Cranberry-Lime Sorbet with Walnut Rugelach; Double Chocolate Soufflé with Deep, Dark Chocolate Ice Cream, Chocolate-Chocolate Chip Cookies, and Chocolate Anglaise. Best of all, each of the 43 spectacular desserts featured is made up of building block recipes (more than 145 in all), many of which can be prepared ahead of time, and many that taste great on their own. So you can wow your guests with White Chocolate Banana Bread Pudding with Caramel Semi-Freddo and Boozy Caramel Sauce. Or simply serve your family the best banana bread they'll ever have. No matter which option you choose, the results will be extraordinary.

Publishers Weekly

The dessert names alone can run almost as long as the average list of ingredients for those traditional "country" recipes that English either enhances or overdoes, depending on your palate. The chef-owner of Figs and Olives, two Boston-area restaurants, English isn't shy about piling on the flavors or textures--whether he's taking on custards, souffl s, tarts, ice cream or cakes. Sometimes it seems as if all categories are present and accounted for in a single concoction (e.g., Double Chocolate Souffl with Deep, Dark Chocolate Ice Cream and Chocolate-Chocolate Chip Cookies and Chocolate Anglaise), but not all the 43 desserts presented here are as involved. Nectarine-Blueberry Crisp with Oatmeal Crumble and Buttermilk "Ice Cream" sounds positively low-key, while Apricot and Goat Cheese Tart in a Pistachio Shell brings a continental luster to the table. The food is sumptuously described, while the recipes themselves are given somewhat briskly (perhaps too briskly for the casual baker). Best of all, however, is the compartmentalized approach the authors (Retus is the Olives pastry chef; Sampson co-authored The Olives Table) have taken to dessert making, where certain simpler components of more elaborate concoctions, such as the oatmeal shortbread shell in the Silky Chocolate Cream Pie, can stand alone, in this instance as a delectable cookie. (Nov.) Copyright 2000 Cahners Business Information.

New interesting book: The Business of America or How To Write a Marketing Plan for Health Care Organizations

Magic of Provence: Pleasures of Southern France

Author: Yvone Lenard

When Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures–including chicken rustling, flirtatious advances from neighbors, and a séance–opened up before her. This is her account of the spell cast on her by Provence, from her first morning’s visit by a charming prince bearing a jug of the village’s vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard’s deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region’s sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style.

Saturday, January 10, 2009

Fearless Critic Austin Restaurant Guide or Complete Book of Mixed Drinks the

Fearless Critic Austin Restaurant Guide: Feisty Local Food Writers Review 360 Places to Eat in and around Austin, Texas

Author: Rebecca Markovits

The Fearless Critic is Austin's first restaurant guidebook. Our discriminating panel of feisty local food writers rates and reviews more than 390 restaurants in the greater Austin area, including Round Rock, Pflugerville, Dripping Springs, and the Hill Country. With relentless honesty and outspoken good taste, we evaluate every restaurant in a fun, engaging style that gets down to the heart of what's good—and bad—about the place. The book comes complete with numerous sets of cross-referenced lists that help you find the ideal restaurant for every occasion—from taco stands and out-of- the-way BBQ trucks to elaborate New American and prix-fixe temples to French cuisine. The Fearless Critic Austin Restaurant Guide is a must for anyone who eats out in the Austin area—veteran Austinites and newcomers alike.

Interesting textbook: Food Fight or The Best of Chili Recipes

Complete Book of Mixed Drinks, the (Revised Edition): More Than 1,000 Alcoholic and Nonalcoholic Cocktails

Author: Anthony Dias Blu

With more than 100 new recipes for cocktails, mixed drinks, and nonalcoholic beverages, this revised edition of Anthony Dias Blue's classic guide fills us in on what we need to know:

  • How to stock a bar, listing alcoholic and nonalcoholic beverages by probable frequency of use.
  • Bar and cocktail definitions -- learn the difference between a julep and a smash, a toddy and a flip.
  • Calorie charts, mixology tips, and illustrated descriptions of glasses.

Organized by spirit, each chapter is introduced by an accessible and eloquent essay. Discover more than 1,000 recipes for cocktails, categorized by Classics, Creative Concoctions, Signature Drinks, and Tropical Drinks -- everything from the popular Martini and the Coco Loco to Trader Vic's West Indies Punch, a Midori Sour, and a Velvet Hammer.

Whether entertaining, bartending, or simply relaxing with a favorite drink, this is the must-have bar book.

Fruit and Nuts or Religion and Wine

Fruit and Nuts: A Comprehensive Guide to the Cultivation, Uses and Health Benefits of over 300 Food-Producing Plants

Author: Susanna Lyl

An informative and comprehensive guide to growing and using more than 200 species of fruits and nuts, this A–Z reference will inspire gardeners to grow and use a wider variety of edible plants. Each entry includes a brief history, detailed description, and authoritative information on propagation, as well as helpful advice about harvesting times and methods, cultivation and location needs, pruning, pests and diseases, nutrition and health benefits, and medicinal uses. An extensive, annotated list of cultivars will help gardeners and growers select the most appropriate plants for their location and needs. Suitable for home gardeners, horticulture professionals, orchardists, and nutritionists.

Book about: How to Buy Food for Economy and Quality or The American History Cookbook

Religion and Wine: A Cultural History of Wine Drinking in the United States

Author: Robert C Fuller

Wine, more than any other food or beverage, is intimately associated with religious experience and celebratory rituals. Nowhere is this seen more clearly than in American cultural history. From the Pilgrims at Plymouth Rock to the Franciscans and Jesuits who pioneered California's Mission Trail, many American religious groups have required wine to perform their sacraments and enliven their evening meals. This book tells the story of how viniculture in America was started and sustained by a broad spectrum of religious denominations. In the process, it offers new insights into the special relationship between wine production and consumption and the spiritual dimension of human experience.

Library Journal

Fuller (religion, Bradley Coll.) has written that rare combination of scholarly treatise and entertaining social history. He traces the relationship between wine and religion from the earliest Egyptian religious uses of wine to contemporary American religious attitudes toward wine. He examines not only the ways in which religious prohibitions of wine arose but also the production of wine by various religious organizations. An intoxicating book; highly recommended.

Table of Contents:
Ch. 1Religion, Wine, and Eastern "High Culture"10
Ch. 2Western Expansion: Religion and "A Happy Wineland"24
Ch. 3Wine and American Religious Communities40
Ch. 4The Grapes of Wrath: Prohibition74
Ch. 5Popular Religion and the Wine Revolution96
Epilogue. Religion and Wine: Concluding Observations111
Suggested Readings133