Sallets Humbles and Shrewsbery Cakes or Quick and Easy Grilling

Sallets, Humbles and Shrewsbery Cakes

Author: Ruth Anne Beeb

A review of cluttered cookbook shelves reveals a surfeit of fetchingly illustrated, full-color books of contemporary cuisine, and a shocking lack of titles dealing with the real history of gastronomy. This compendium of Elizabethan recipes, gathered and annotated (and, we might add, carefully tested) by Ruth Anne Beebe is not only historically accurate (and in places downright fun) but also usable. For in addition to a rich selection of the transcribed original Elizabethan recipes, Beebe has provided modern formulations, including ingredients and measurements. And there is much more to this cuisine than the expected meat and Shepherd's pie; here is fascinating advice on how herbs were used to flavor and preserve, how ale was brewed, and how to "fry and egge as round as a ball." In addition to the recipes themselves, the book offers sample menus, a glossary, index, and a host of elegant and wonderfully evocative period woodcuts all printed in red.

New interesting textbook: Vitamins Minerals and Dietary Supplements or Secret Agents

Quick and Easy Grilling: Over 100 Fast and Furious Timesaving Recipes

Author: Favorite Recipes Press

Grilling seems to bring out the best flavor in everything and it is not just for summer anymore! Bring the taste of warm weather to cold weather meals and go beyond burgers for new dishes that are sure to become family favorites. Quick & Easy Grilling offers elegant to easy recipes for any size gathering.

The Boys Beer Book or Seasonal Country Kitchen

The Boys' Beer Book

Author: Jonny Goodall

An entertaining and informative guide to choosing and buying beer, with inspired tips on how to find the one you want. Beer expert Jonathan Goodall breaks down the wide range of styles, strengths, and flavors in a straightforward way, with hilarious insight and witty observations throughout. He includes fool-proof advice on choosing for taste, information on beer and health, and even suggestions for matching beer with food. More than twenty contemporary illustrations help bring to life the key subjects.

New interesting book: The Nordstrom Way to Customer Service Excellence or Managing The Professional Service Firm

Seasonal Country Kitchen

Author: Nikki Rowan Kedg

Seasonal Country Kitchen is a classic British cookery book which reflects the changing face of the countryside, blending the old with the new. The authors have adapted tried and tested favorites by using new and lighter ingredients. Recipes are arranged by season and cover everything from picnics, informal parties and light lunches to grand dinner parties. The approach is informal, the recipes easy to prepare, and the food immensely appealing.

Exploitation of Fungi or The Asian Cook

Exploitation of Fungi: Symposium of the British Mycological Society Held at the University of Manchester September 2005

Author: Geoffrey D Robson

The fungi are a highly diverse kingdom of eukaryotic microbes. Recent advances in molecular genetics, together with the release of whole genome sequences of an increasing number of fungi, are facilitating their exploitation and commercialisation. Fungi have the ability to secrete large quantities of proteins of commercial value, and their complex secondary metabolic pathways produce a diverse range of bioactive compounds which have had a major impact in the pharmaceuticals market. In addition, the fungi themselves are increasingly being developed as alternatives to conventional chemically-based pest control strategies, and as bioremediation agents capable of transforming pollutants in the soil environment. With chapters written by international experts, this volume highlights current and future biological, biochemical, and molecular exploitation of the fungi in biotechnology. It will have broad appeal, not only to mycologists and microbiologists, but also to biomedical scientists, biotechnologists, environmental and molecular scientists, plant pathologists and geneticists.

Book review: Bridging Deep South Rivers or Under the Flags of Freedom

The Asian Cook

Author: Linda Doeser

Features traditional recipes from China, Malaysia, Indonesia, the Phillipines, Vietnam, Japan and India.

Table of Contents:

	Introduction	6
	Soups	15
	Starters and Snacks	49
	Fish and Seafood	101
	Meat	175
	Poultry	235
	Vegetables	291
	Salads	347
	Noodles	383
	Rice	435
	Desserts	467
	Sauces, Sambals and Accompaniments	495
	Index	506

Pharaohs Feast or Exotic Appetites

Pharaoh's Feast: From Pit-Boiled Roots to Pickled Herring, Cooking Through the Ages with 110 Simple Recipes

Author: Oswald Rivera

Drawing on written sources from the fifth century, B.C. to today, veteran cookbook author Oswald Rivera recreates ingredient lists and recipes to allow modern cooks to prepare historic delights from Esau's biblical mess of pottage to contemporary pasta primavera. Packed with fun facts, this culinary history includes such treats as a seven-course dinner from King Srenika's royal bash in first millennial Indus Valley, Colonial New England's Johny Cakes and the modern era's meatloaf. Black-and-white illustrations accompany this lively history of cooking.

Book about: Executricks or Developing the Leaders around You

Exotic Appetites: Ruminations of a Food Adventurer

Author: Lisa M Heldk

Exotic Appetites is a far-reaching exploration of what Lisa Heldke calls "food adventuring": the passion, fashion and pursuit of experimentation with ethnic foods. The aim of Heldke's critique is to expose and explore the colonialist attitudes embedded in our everyday relationship and approach to foreign foods. Exotic Appetites brings to the table the critical literatures in postcolonialism, critical race theory, and feminism in a provocative and lively discussion of eating and "ethnic" cuisine. Chapters look closely at the meanings and implications involved in the quest for unusual restaurants and exotic dishes, related restaurant reviews and dining guides, and ethnic cookbooks.

Table of Contents:

	Acknowledgments
	Introduction
	Leaving Home: One Girl's Story
Pt. 1	Let's Eat Chinese	1
1	The Quest for Novelty	9
2	The Pursuit of Authenticity	23
3	The Other as Resource	45
Pt. 2	How I Ate Civet Cat and Lived to Tell the Tale	61
4	And Reader, We Ate It	69
5	What Do You Mean We Can't Film the Market Sequence Here?	89
Pt. 3	Let's Cook Thai	101
6	Can the Doughboy Be an Insider?	105
7	How to Stuff a Wild Zucchini	119
8	Aided by My Faithful Old Family Cook	131
Pt. 4	Toward Anticolonialist Eating	151
9	Okay, Let's Stay Home	157
10	The Skeptical Palate	169
11	Eating in Context	193
	Epilogue: Returning to the Garden	219
	Notes	223
	Bibliography	249
	Index	259

Vassouras or Forgotten Elegance

Vassouras: A Brazilian Coffee County, 1850-1900. The Roles of Planter and Slave in a Plantation Society

Author: Stanley J Stein

This book is a now classic social and economic study of the origins, apogee, and decline of coffee in the Parahyba Valley of South Central Brazil. Local society, the free-planters, professionals, tradesmen, and lower class citizens-and the slaves, are viewed through the routine of plantation life. The author shows how abolition, erosion, and bankruptcy transformed virgin forest into a wasteland of eroded hillsides and abandoned towns, of disillusioned planters and poverty-stricken black freedmen.

New interesting book: The South Beach Heart Program or How to Cook for People with Diabetes

Forgotten Elegance: The Art, Artifacts, and Peculiar History of Victorian and Edwardian Entertaining in America

Author: Wendell Schollander

History students and Victorian enthusiasts looking for comprehensive information on dining practices of Victorian America will find this book a vital resource. Revealing the history of 19th-century dining, clothing, and etiquette, the volume includes sample menus and explicit instructions explaining how to recreate a dinner, tea, breakfast, or lunch in the 21st century. Collectors of china, crystal, and silver will also find this book helpful because it provides a photograph of each piece of tableware that was used, with a history and description of the item.

Table of Contents:

	Acknowledgments
	Introduction
I	A Short History of the Art of Dining
1	A History of Formal Dining	3
2	Understanding the Food in a Victorian Meal	21
3	Wine and Other Beverages	31
II	The Accoutrements
4	Silver	59
5	China	95
6	Crystal	115
7	Visiting Cards and Invitations	133
III	Status and Etiquette
8	Seating Etiquette	143
9	Table Etiquette	149
IV	The Dinner Stage and the Props
10	Dress	165
11	Setting the Victorian Table	179
V	The Formal Meal as a Performance
12	The Progression of the Meal	197
VI	Giving an Elegant Dinner
13	Giving a Victorian or Edwardian Dinner	213
VII	Other Elegant Entertaining
14	Tea, Coffee, and Chocolate	241
15	Breakfast and Lunch	261
	English/French Glossary	275
	Further Reading	283
	Index	291