Sunday, November 29, 2009

Absolutely Delicious or How to Make Pizza

Absolutely Delicious!: A Collection of My Favorite Recipes

Author: Linda Allard

Well-known fashion designer Linda Allard offers a charmingly illustrated cookbook featuring recipes for more than 150 easy-to-make, sure-fire interpretations of classic dishes. Lovingly illustrated in Allard's own watercolors.

Books about: Bipolar Disorder or Stem Cell Divide

How to Make Pizza (Quamut)

Author: Quamut

It’s as easy as pie.

Pizza is one of the most beloved foods in the United States, yet many people are intimidated by the idea of making it at home. To make delicious homemade pizza, though, all you need to know are a few guidelines and basic skills. Learn:

  • The equipment you need to make pizza at home
  • How to pick the right ingredients for perfect homemade pizza
  • Techniques for making regular pizza, as well as Sicilian, deep dish, and more

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

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

Saturday, November 28, 2009

Fast Food Nation or Not by Bread Alone

Fast Food Nation: The Dark Side of the All-American Meal

Author: Eric Schlosser

FAST FOOD NATION - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the New York Times bestseller list - now available on cassette!

Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food.

Rob Walker

...Schlosser is a serious and diligent reporter..." "[Fast Food Nation] is a fine piece of muckraking, alarming without beling alarmist. —The New York Times

Atlanta Journal Constitution

'Fast Food Nation' should be another wake-up call, a super-size serving of common sense....

Boston Globe

...reminiscent of Upton Sinclair's 'The Jungle'.....

Time Out New York

Part cultural history, part investigative journalism and part polemic...intelligent and highly readable critique....

Book Magazine

National Magazine Award-winning journalist Schlosser spent three years studying the history of fast food, the business practices of its major chains and the nexus of agribusiness and chemical concerns behind it. Schlosser makes a powerful argument against an industry that exploits its workers, destroys the environment and creates an obese society in the relentless pursuit of profit. We learn about the chemical factories in New Jersey that manufacture fast foods' realistic and delicious flavors, and tour the filthy, Dickensian hell-hole of a modern meatpacking plant, where each year one in every three of its migrant workers can expect to suffer a serious injury. Most troubling, Schlosser argues that the influence of the meatpacking lobby on Congress largely prevents federal agencies from regulating the industry that Upton Sinclair first exposed nearly a century ago in The Jungle. This is in many ways a disturbing book, about much more than the already well-known public health implications of addictive, fattening and potentially disease-carrying foods. Beyond revealing what is actually in those burgers and fries, it shows why their cheap prices do not reflect their true human costs.
—Eric Wargo

Publishers Weekly

In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac. But anyone listening to this audiobook on a car trip and realizing that the Chicken McNugget turned "a bird that once had to be carved at a table" into "a manufactured, value-added product" will think twice about stopping for a snack at the highway rest stop. Based on the Houghton Mifflin hardcover. (Jan.) Copyright 2001 Cahners Business Information.

Publishers Weekly

Schlosser's incisive history of the development of American fast food indicts the industry for some shocking crimes against humanity, including systematically destroying the American diet and landscape, and undermining our values and our economy. The first part of the book details the postwar ascendance of fast food from Southern California, assessing the impact on people in the West in general. The second half looks at the product itself: where it is manufactured (in a handful of enormous factories), what goes into it (chemicals, feces) and who is responsible (monopolistic corporate executives). In harrowing detail, the book explains the process of beef slaughter and confirms almost every urban myth about what in fact "lurks between those sesame seed buns." Given the estimate that the typical American eats three hamburgers and four orders of french fries each week, and one in eight will work for McDonald's in the course of their lives, few are exempt from the insidious impact of fast food. Throughout, Schlosser fires these and a dozen other hair-raising statistical bullets into the heart of the matter. While cataloguing assorted evils with the tenacity and sharp eye of the best investigative journalist, he uncovers a cynical, dismissive attitude to food safety in the fast food industry and widespread circumvention of the government's efforts at regulation enacted after Upton Sinclair's similarly scathing novel exposed the meat-packing industry 100 years ago. By systematically dismantling the industry's various aspects, Schlosser establishes a seminal argument for true wrongs at the core of modern America.

"Fast Food Nation presents these sometimes startling discoveries in a manner that manages to be both careful and fast-paced. Schlosser is a talented storyteller, and his reportorial skills are considerable." --Hartford Courant

Library Journal

It is not unusual, from time to time, to read expos s about the unhealthy quality of mass-produced American food. What makes this book special is its indictment of the enormous U.S. fast-food industry. The author, an award-winning contributor to Atlantic Monthly, contends that chains like McDonald's are significant contributors to global ill-health; ugly, homogeneous landscapes; an undertrained and unpromotable work force; and a widespread corporate conformity that discourages the very individualism that propelled these companies to their initial success. While excellently researched, Fast Food Nation is not at all dull but is peppered with acerbic commentary and telling interviews. Of critical importance is the end: just as the reader despairs of a solution, Schlosser outlines a set of remedies, along with steps to get them accomplished. Highly recommended. [Previewed in Prepub Alert, LJ 9/15/00.]--Wendy Miller, Lexington P.L., KY Copyright 2001 Cahners Business Information.

New York Times Book Review - Rob Walker

Schlosser is a serious and diligent reporter . . . An avalanche of facts and observations . . . Pretty compelling . . . A fine piece of muckraking, alarming without being alarmist. At the very least, Schlosser makes it hard to go on eating fast food in blissful ignorance.

New York Times - Michiko Kakutani

Eric Schlosser's compelling new book, Fast Food Nation, will not only make you think twice before eating your next hamburger, but it will also make you think about the fallout that the fast food industry has had on America's social and cultural landscape: how it has affected everything from ranching and farming to diets and health, from marketing and labor practices to larger economic trends...Fast Food Nation provides the reader with a vivid sense of how fast food has permeated contemporary life and a fascinating (and sometimes grisly) account of the process whereby cattle and potatoes are transformed into the burgers and fries served up by local fast food franchises.

Talk Magazine

Millions of Frenchman can't be wrong: American fast food really has homogenized the entire world. More that your postholiday diet's at stake with your next partly-beef patty. This is cultural history from the ground (round) up.

Table of Contents:
I.The American Way
1.The Founding Fathers13
2.Your Trusted Friends31
3.Behind the Counter59
II.Meat and Potatoes
5.Why the Fries Taste Good111
6.On the Range133
7.Cogs in the Great Machine149
8.The Most Dangerous Job169
9.What's in the Meat193
10.Global Realization225
Epilogue: Have It Your Way255
Afterword: The Meaning of Mad Cow271
Photo Credits291

Read also 16 Myths of a Diabetic Diet or The Fresh Start Thermogenic Diet

Not by Bread Alone

Author: Janet Majur

Created as a tribute on the occasion of the 2007 inauguration of the Honorable Kathleen Sebelius Governor of Kansas. Representing a mere sampling of the best of Kansas the original art, recipes, and images are all from our great state. A must for all Kansans here and afar.

Friday, November 27, 2009

I Am Almost Always Hungry or Bombers and Mash

I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes

Author: Lora Zarubin

From her early catering days and her time as proprietor of the charming West Village restaurant Lora to her current role as House & Garden's food editor, Lora Zarubin has always been hungry: for experience, for travel, and for friends, but most of all for new recipes and new tastes. Here she invites readers to share in this lifelong love affair with food, and practice her straightforward approach: She uses the best ingredients possible, keeps her recipes simple, and makes cooking fun. I Am Almost Always Hungry is a cookbook that will make you want to get in the kitchen.Zarubin offers 30 seasonal menus and more than 100 recipes drawn from her childhood, her extensive travels throughout Europe and the United States, and her years as a caterer and restaurateur—which gave her unique insights into the subtleties of seasonal entertaining. Among Zarubin's featured creations are Fennel and Parmigiano-Reggiano Salad, Short Ribs with Chocolate and Cinnamon, Creamy Grits with Pureed Celery Root, and Roasted Peaches with Cardamon Sugar and Mascarpone Sauce. Throughout, stunning images by pioneering food photographer Tessa Traeger reveal the beauty of these dishes. I Am Almost Always Hungry also features a foreword by novelist and Zarubin-fan Jay McInerney, who writes the wine column for House & Garden.

Author Bio: Lora Zarubin has known since she was three years old that cooking was her passion, and spent many of her early days cooking with her grandmothers. In 1982 she founded Good Food Catering and ten years later opened the acclaimed restaurant Lora in New York's Greenwich Village. Zarubin has been House & Garden's food editor since 1996. She lives in New York City with her Jack Russell terrier, Bessie. Tessa Traeger, one of the outstanding still-life photographers of our time, has exhibited regularly in Paris, London, Hamburg, and New York for the last 25 years.

Books about: Dirección de Relaciones de Cliente:un Marco Estratégico

Bombers and Mash

Author: Minn

The story of World War II on the domestic home front. The book takes us from the kitchen to the nursery, showing how women managed without almost everything, from prams, food, fuel and transport to men, and coped with rationing and evacuation. A selection of the ingenious meals is included.

Table of Contents:
1.Give Them A Chance Of Safety And Health - Evacuation And The War Nurseries
2.Women Of Britain, Go To It - Into The Factories
3.This Is The Army, Mrs Jones - The Women's Auxiliary Forces
4.Your Gas Mask Will Take Care Of You - Women In Civil Defence
5.Over To You - Behind The Scenes: The Voluntary Groups
6.Lend A Hand On The Land - The Women's Land Army
7.Food Is A Munition Of War - Food And Rationing
8.Sow, Grow And Add Oxo - The Dig For Victory Campaign
9.Women, Save Your Bacon - Cooking In Wartime
10.Start A Rag Bag - The Salvage Drives
11.Wot, No Rags? - "Lend Don't Spend": Househould Shortages
12.The Parasites Are At Their Filthy Work - Under The Counter: The Black Market
13.Crossing The Ocean Doesn't Make You A Hero - The Gis
14.Airgraphs Get Priority - Marriage, Sex And The Family
15.Living Together Again - The Psychological Effects Of War.

Thursday, November 26, 2009

Grill or Edge of Fusion


Author: Linda Tubby

Inspired by ingredients and flavors from around the world, Lindy Tubby has produced an enticing collection of original recipes that will have you reaching for your tongs.

New interesting book: Healing Cuisine of China or Finding Your Way to Say Goodbye

Edge of Fusion

Author: Shane Sauvag

Presented by a gourmet chef, these afro-fusion recipes explore a plethora of robust and vibrant ingredients. The menus—covering everything from Coconut Milk Brûlée; Chocolate, Frog, Saffron and Snail Tales; Gorgonzola and Port Pastry; and Butter-braised Prunes—showcase amazing combinations of flavor and texture and provide enough variety to satisfy even the most curious cook. Creative and colorful, the cookbook contains detailed photographs that outline the steps—helping both experienced and novice chefs navigate the wild palate of fusion cuisine.

Wednesday, November 25, 2009

Easy Italian in Minutes or Cooksmart Cocktails

Easy Italian in Minutes: Over 50 Recipes Inspired by the Flavours of Italy

Author: Martin Knowlden

Italian cooking uses some of the freshest, healthiest, and most delicious ingredients in the world. It is best cooked at home and enjoyed with family and friends, and in Easy Italian in Minutes, you will find over 50 easy recipes for everyday meals and entertaining. Try Open Ravioli with Asparagus and Sage Butter or the simple delights of Bresaola and Arugula Salad with Shaved Parmesan. Classics like Tomatoes Stuffed with Mascarpone, Spinach and Gorgonzola or Lemon Chicken with Lemon and Sage Risotto showcase fresh, seasonal ingredients that are bursting with Mediterranean flavor. End your meal with Pannacotta with Sparkling Peaches or a classic Tiramisù. Packed with helpful tips on ingredients and techniques and illustrated with gorgeous color photos, this is a the perfect introduction to easy Italian cooking at home.

New interesting book: L'Environnement Juridique Aujourd'hui (avec 2007 le Guide de Recherche En ligne Légal)

Cooksmart Cocktails

Author: Silverback Books Staff

You'll find easy-to-use recipes and a shopping list all-in-one with these conveniently-sized cookbooks. It looks like a bookmark, but allows you the ease of carrying over 74 recipes in a purse, backpack, briefcase, or whatever you like. Each card lists preparation time, serving size, what you'll need, and how to prepare each recipe. From classic and newer cocktails, to barbequing the perfect Pork Kebabs or That Chicken, CookSmart makes eating at home as much fun as dining out.