Gourmet Foods Books

Sallets Humbles and Shrewsbery Cakes or Quick and Easy Grilling

2009-12-05T15:22:00.000-08:00

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

2009-12-04T11:41:00.000-08:00

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

2009-12-03T08:00:00.000-08:00

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.

Pharaohs Feast or Exotic Appetites

2009-12-02T04:19:00.000-08:00

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.

	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

2009-12-01T00:38:00.000-08:00

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.

	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

Absolutely Delicious or How to Make Pizza

2009-11-29T20:57:00.000-08:00

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.

Fast Food Nation or Not by Bread Alone

2009-11-28T17:16:00.000-08:00

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.

	Introduction	1
I.	The American Way
1.	The Founding Fathers	13
2.	Your Trusted Friends	31
3.	Behind the Counter	59
4.	Success	91
II.	Meat and Potatoes
5.	Why the Fries Taste Good	111
6.	On the Range	133
7.	Cogs in the Great Machine	149
8.	The Most Dangerous Job	169
9.	What's in the Meat	193
10.	Global Realization	225
	Epilogue: Have It Your Way	255
	Afterword: The Meaning of Mad Cow	271
	Photo Credits	291
	Notes	292
	Bibliography	356
	Acknowledgments	362
	Index	365

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.

I Am Almost Always Hungry or Bombers and Mash

2009-11-27T13:35:00.000-08:00

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.

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.

Grill or Edge of Fusion

2009-11-26T09:54:00.000-08:00

Grill

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.

Easy Italian in Minutes or Cooksmart Cocktails

2009-11-25T06:13:00.000-08:00

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.

Lever House Cookbook or California Farm Cookbook

2009-02-19T10:51:00.001-08:00

Lever House Cookbook

Author: Dan Silverman

From the unveiling of the innovative Lever House building to the sublimely fresh, modern dishes at the restaurant today, this luxurious cookbook celebrates the food, the architecture, and the design history of a New York landmark.

When the Lever House building first opened its doors in 1952, prominent architecture critic Lewis Mumford called it "the eighth wonder of the world." New Yorkers flocked to the site to get a glimpse of the city's first all-glass skyscraper, a bottle-green gem that looked startlingly modern on Park Avenue. Fifty years later, Lever House is still creating a sensation. When John McDonald and Josh Pickard opened the Lever House Restaurant in 2003, it became an instant classic with the power-lunching celebrity set. Acclaimed chef Dan Silverman's spectacular menu and designer Marc Newson's incomparable decor won immediate attention from The New Yorker, the New York Times, and the city's hippest residents.

Now, this cookbook captures the essence of Lever House. Opening with a chronicle of its history by Vanity Fair writer Matt Tyrnauer, The Lever House Cookbook offers an unprecedented look into the innovative design and the designers of the building and restaurant. Dan Silverman believes that fresh, sophisticated cuisine needn't be overly complicated, and all of the more than 125 recipes here prove that the perfect combination of ingredients results in bold new flavors. Hamachi with Soy-Sherry Reduction offers a beautiful balance of salty and sweet, while a splash of Citrus Vinaigrette brightens a rich, buttery Alaskan Black Cod. Risotto al Barolo sings when studded with caramelized butternut squash, and the recipe forGrilled Lamb Chops redefines the hefty, juicy meal. Familiar tastes such as caramel and cinnamon reach new heights in Lever House's signature desserts, like Apple Cheesecake Crisp.

With vivid photographs of the dishes and modern and archival images of the venue, The Lever House Cookbook is a timeless monument to New York style.

New interesting textbook: Reduzca sus zonas de grasa femenina or Allergy Free Cooking

California Farm Cookbook

Author: Kitty Mors

This harvest of great foods utilizes the flavorful vegetables, fruits, meats, cheeses, and other specialty crops of the Golden State. Each recipe comes from the growers themselves, who offer serving tips and little-known histories of their farms and crops.

Lever House Cookbook or California Farm Cookbook

2009-02-19T10:51:00.000-08:00

Lever House Cookbook

Author: Dan Silverman

New interesting textbook: Reduzca sus zonas de grasa femenina or Allergy Free Cooking

California Farm Cookbook

Author: Kitty Mors

Scratch Cooking 2nd edition or One Pot Wonders

2009-02-18T07:08:00.000-08:00

Scratch Cooking, 2nd edition, Vol. 2

Author: Benita McCoy

Benita is the great-great-granddaughter of Harmon McCoy. She has used the story of the well-known clan as background for her cookbook, which includes many recipes straight from the mountains of Eastern Kentucky. This cookbook scratches up a batch of basic recipes that are extremely easy to follow.

Look this: Contabilit�

One-Pot Wonders: James Barber's Recipes for Land and Sea

Author: James Barber

James Barber-Canada's most famous television chef and author of more than fourteen best-selling cookbooks-is back with a delicious new book geared toward people who are wet and cold and want dinner in a hurry. Over the years, Barber has whipped up meals while cruising on seiners, yachts, and even a wee Davidson dinghy, so he knows firsthand the challenges of cooking on the ocean in a tiny-or nonexistent-galley. One-Pot Wonders features over one hundred simple recipes for mouth-watering soups and salads, hearty breakfasts, delectable desserts, and exquisite one-pot main dishes that can be served for lunch or dinner. There are also tips on how to stock your galley and many suggestions for recipe substitutions and variations to address diminishing supplies-a common occurrence at the end of a long trip. From Georgian Salmon Stew to Sweet Pear Omelette to Shrimp and Cucumber Curry, these recipes will buoy your spirits and keep you afloat!

Discovering Food and Nutrition Student Edition or Health Safety and Nutrition for the Young Child

2009-02-17T03:27:00.000-08:00

Discovering Food and Nutrition, Student Edition

Author: McGraw Hill

The essential textbook for beginning level food and nutrition courses.

Discovering Food and Nutrition helps students learn to plan nutritious meals and snacks within limits of time and money, to shop wisely, to work in a kitchen safely and efficiently, and to prepare a variety of foods. Discovering Food and Nutrition is an introductory foods program for middle school with short chapters, engaging photos and charts, and a comfortable reading level. It offers middle school students and high school students with special needs the motivation to learn how to become active, engaged students of food preparation, nutrition and consumer skills.

Go to: Invitation au fait de Parler Public

Health, Safety, and Nutrition for the Young Child

Author:

"Health, Safety and Nutrition for the Young Child, 5th Edition" is a must for all early childhood professionals, students, caregivers and parents. This comprehensive and time-tested guide provides a wealth of practical information and stresses the important role early childhood educators, caregivers and parents play in promoting good health for children. This 5th edition contains expanded information on nutrition and such subjects as SIDS, HIV/AIDS, Fetal Alcohol Syndrome and otitis media. The material is presented in a clear, concise and thought-provoking manner and has been completely updated to reflect the latest developments and practices in the field.

Booknews

This time-tested guide to promoting good health in young children addresses issues such as control of infections; creating quality environments; management of accidents and injuries; nutritional guidelines for foods that provide energy, promote tissue growth, or regulate body functions; and planning and serving economical and nutritious meals. Appendices provide nutritional analysis of fast foods, growth charts, sources of free or inexpensive meals, and Federal Food Programs. Annotation c. Book News, Inc., Portland, OR (booknews.com)

	Preface
Ch. 1	Interrelationship of Health, Safety, and Nutrition	1
Ch. 2	Promoting Good Health	17
Ch. 3	Health Appraisals	38
Ch. 4	Health Assessment Tools	52
Ch. 5	Conditions Affecting Children's Health	80
Ch. 6	The Infectious Process and Effective Control	101
Ch. 7	Communicable and Acute Illness: Identification and Management	120
Ch. 8	Creating a Safe Environment	151
Ch. 9	Safety Management	179
Ch. 10	Management of Accidents and Injuries	207
Ch. 11	Child Abuse and Neglect	239
Ch. 12	Educational Experiences for Young Children	259
Ch. 13	Nutritional Guidelines	289
Ch. 14	Nutrients That Provide Energy (carbohydrates, fats, and proteins)	307
Ch. 15	Nutrients That Promote Growth of Body Tissues (proteins, minerals, and water)	322
Ch. 16	Nutrients That Regulate Body Functions (proteins, minerals, water, and vitamins)	336
Ch. 17	Infant Feeding	357
Ch. 18	Feeding the Toddler and Preschool Child	375
Ch. 19	Planning and Serving Nutritious Meals	392
Ch. 20	Food Safety and Economy	416
Ch. 21	Nutrition Education Concepts and Activities	440
App. A	Nutrition Analysis of Various Fast Foods	470
App. B	Growth Charts for Boys and Girls	473
App. C	Sources of Free and Inexpensive Materials Related to Health, Safety, and Nutrition	482
App. D	Federal Food Programs	488
	Glossary	491
	Index	501

Chocolate or Low Fat Handbook

2009-02-15T23:45:00.000-08:00

Chocolate: Food of the Gods, Vol. 14

Author: Alex Szogyi

Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. In addition, recipes for novel and tasty uses of chocolate are provided. While chocolate may be seen as "food of the gods," it is consumed around the world by all ages and classes. This is an intriguing book for scholars in many fields and for those interested in the history of food and their favorite sweet.

Booknews

This collection of 20 contributions examines chocolate's history, as well as its use in literature, art, music, and folklore, psychology, and commerce. Examined in some depth is chocolate's use in psychological research; chocolate's role in art and literature, from the Avant-Garde to the Marquis de Sade; and important but little-known details about the processing and manufacture of chocolate. A treasure-trove of information, lore, and even a few recipes for cooks and chocoholics. Annotation c. by Book News, Inc., Portland, Or.

	Foreword
	Introduction
I	Chocolate and Psychology	1
1	Chocolate and Loneliness among the Elderly	3
2	Locus of Control and Chocolate Perceptions	11
3	Curing Irrationality with Chocolate Addiction	19
4	Perceived Attributes of Chocolate	35
II	Chocolate and Literature	45
5	Conventions of Chocolate as Weapons of War and Peace in Shaw's Arms and the Man, Straus's The Chocolate Soldier and in the MGM Film Version, The Chocolate Soldier	47
6	Candy, Cheka, and Controversy: The Propaganda Failure of Alexander Tarasov-Rodionov's 1922 Novel Chocolate	59
7	Chocolate for Rrose: Marcel Duchamp's Chocolate Grinder and The Large Glass	67
8	Has Modernism Failed the Chocolate Box?	85
9	Chocolate Imagery in Avant-Garde Art	93
10	Inside the Pastilles of the Marquis de Sade	99
III	Chocolate Commerce and Health	109
11	The Role of Chocolate in the American Diet: Nutritional Perspectives	111
12	Bite-Sized Marketing: Candy Bars	125
13	Proof That an Entrepreneurial Dream Can Come True . . . Through Chocolate	131
14	Trends in Chocolate	137
IV	Chocolate Lore	145
15	Cacao: Gift of the New World	147
16	The Social and Economic History of Cacao Cultivation in Colonial Soconusco, New Spain	155
17	Chocolate - Its Quality and Flavor (Which Is the World's Best Chocolate?)	165
18	Location Factors in Cocoa Growing and the Chocolate Industry	183
19	Chocolatissimo!	197
20	Chocolate Recipes	205
	Index	211
	About the Editor and Contributors	223

Books about: Praktische Wirtschaftsstatistik

Low-Fat Handbook: Trim Fat from Your Life

Author: Consumer Guide editors

Start living healthier today. This practical, easy-to-understand handbook provides all the information necessary to cut excess fat out of your diet, including special recipes and what role exercise can paly to decrease health risks. Contains reference information on fat and cholesterol contents of common and brand-name foods.

African Snacks with a Twist or One Hundred and One Salads

2009-02-14T20:04:00.000-08:00

African Snacks with a Twist

Author: Manjase Banda

This book contains over 80 recipes, all illustrated in colour and using a variety of ingredients. The author shows some creative African recipes using ingredients from Africa and around the world, resulting in fantastic mouth watering recipes. In her first book їThe Best of African Cookingї the author compiled new and old recipes from Africa. In this book she brings to you again very simple new exiting African recipes. You will find different methods of cooking, coupled with a wide range of ingredients. The recipes are easy to follow and the ingredients readily available in most countries. The book also contains information on wild fruits found in Africa such masuku, marula and masau.

Interesting textbook: Strategisches Informationsmanagement: Herausforderungen und Strategien in Betriebsinformationssystemen

One Hundred and One Salads

Author: May Southworth

INDEX FISH Astoria.....3 Baltimore.....3 Barataria.....4 Boheme.....4 Devonshire.....4 En Regie.....5 Fisherman.....6 Haddon Hall.....6 Harlequin.....6 Hochheimer.....7 Hungarian.....8 Newburg.....8 Nippon.....9 Picnic.....9 Regis.....10 Remoulade.....10 Rhode Island.....11 Richardson.....12 Treboul.....12 EGG Bantam.....17 Daisy.....17 Oeufs Fracis.....18 Robert.....18 MEAT Blingam.....23 Johanathan23 Mousse.....23 Old Virginia.....24 Pieds de Cochon.....25 Polish.....25 Russian.....26 West Point.....26 VEGETABLE Army Cups.....31 Boston.....31 Bourgeoise.....31 Chile.....32 Christmas.....32 Club.....33 Columbia.....33 Country.....34 Creole.....35 Dainty..... 36 Decoy.....37 Dixie.....37 Dublin.....37 Dutchtown.....38 Finney.....38 Fisoli.....39 Friar.....39 Gaspacho.....40 Gibier.....40 Grotto.....41 Harron.....41 Hermitage.....42 Italienne.....42 June.....43 Lake County.....43 Logan.....44 Lone Star.....45 Lora.....45 Mais.....46 Maryland.....46 Mexicano.....47 Mountain.....47 Nuget.....48 Oliver Twist.....48 Piquante.....49 Pluche.....49 Portuguese.....50 Provencale.....50 Sing Lee.....51 Southern.....51 Spring.....52 Sunflower.....52 FRUIT Alamo.....55 Ambrosia.....55 Avocado.....55 Cardinal.....56 Cuban.....56 English.....57 Epicure.....57 Felix.....57 Fraternity.....58 Gooche.....58 Havana.....58 Imperatrice.....59 Macedone.....59 Melon d'Eau.....60 Mum.....61 Palace Grill.....61 Reneau.....62 Roederer.....62 Royale.....62 Vienna.....63 CHEESE En Coquille.....67 Filley.....67 Gervaise.....68 Gringo.....68 Marguerite.....68 Milanaise.....69 Plover.....69 Walnut Cream.....70

Pork or Foods and Nutrition Encyclopedia

2009-02-13T16:23:00.000-08:00

Pork (Quamut)

Author: Quamut

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.

Pork, explained.

Everything you need to know in order to buy and prepare perfect pork every
time, including:

The different types and nutritional value of pork
What to look for when buying pork, and how to store it after you buy
A breakdown of all the different cuts of pork, and how to cook each type

Foods and Nutrition Encyclopedia: A to H, Vol. 1

Author: Marion Eugene Ensminger

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.

Early American Cookery or Far Out

2009-02-12T14:14:00.000-08:00

Early American Cookery: The Good Housekeeper

Author: Sarah Josepha Hal

Engagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.

Library Journal

Hale was the editor of the 19th-century publication Godey Lady's Book, a forerunner of the modern "woman's magazine." This 1841 title offers recipes and advice on hosting dinners. Though the recipes might seem unhealthy by today's standardslots of butter and eggsHale lived to be 90!

Books about: American Lung Associations 7 Steps to a Smoke Free Life or Salon Dialogue

Far Out: 50 Fab Recipes from Far-Flung Places

Author: Alan Schons

A vibrant cookbook designed in a compact format with a user-friendly plastic wipe off cover. Far Out features mouth watering recipes from the four corners of the globe, including sumptuous dishes from the Middle East, fast, filling Chinese meals, and fiery curries from India.

Chow or American Chefs Companion

2009-02-11T09:27:00.000-08:00

Chow: From China to Canada: Memories of Food and Family

Author: Janice Wong

A cookbook and a fascinating glimpse into Canadian history.

Born a two-pound preemie in 1917, Dennis Wong may have begun his love of food after spending the first months of his life keeping warm in his mother's cooking oven.

Miraculously surviving his tenuous beginning, Dennis went on to pursue an ambitious culinary career, opening two Chinese-Canadian cafés in Prince Albert, Saskatchewan, to introduce countless adventurous Canadian diners to Chinese food.

In Chow, Dennis's daughter Janice Wong tells her father's tale through heart-rending stories and traditional Chinese village recipes.

A collection of more than 50 simple family fare dishes, Chow contains early photographs, immigration documents, 1940s restaurant menus, and handwritten recipes that trace the history of some of Canada's first ethnic restaurants. Written with refreshing sincerity, Chow is both a terrific cookbook and a detailed record of an intriguing chapter in Canadian history.

It includes recipes for:

Dungeness Crab with Black Bean Sauce

Steamed Chicken with Rice, Sausage and Mushrooms

Asparagus, Mushrooms and Pork

Chinese Barbecue Duck

Peking Doilies

Wong's Chocolate Chip Cookies.

New interesting book: Majoring in the Rest of Your Life or Money and Capital Markets

American Chef's Companion

Author: Elizabeth Brabb

Brabb assembles a wide selection of delicious recipes from all over the country. The recipes are from American folklore, researched on the farm and presented here for the first time. If you never heard of Dixie Punch or never knew how many potatoes it takes to make Potato Bread, then welcome this book to your home library. Containing over 90 recipes organized by topics including breads, soups, main entr,es, and desserts, American Chef's Companion provides authentic accents for home-cooking.

Good Housekeeping or Dinner with Catherine

2009-02-10T05:44:00.000-08:00

Good Housekeeping: Step-by-Step Main Dishes

Author: Susan Westmoreland

Now available for the first time in a handy, affordable trade paperback edition, here are 240 of Good Housekeeping magazine's greatest recipes for main dishes.

Following Good Housekeeping's proven formula for success, Step-by-Step Great Main Dishes covers scores of cooking techniques, from basic to advanced. It is packed with tasty recipes ranging from traditional family favorites to innovative dishes and ethnic specialties, among them Cajun Pot Roast, Indonesian Chicken, Tandoori-Style Chicken, Sweet and Spicy Pork Ribs, Flank Steak with Red Onion Marmalade, Black Pepper Steak, Lamb Roasted over Potatoes, Spicy Peanut Chicken, Granny's Roast Chicken with Rice and Spinach Stuffing, and Stuffed Turkey Breast with Basil Sauce.

Good Housekeeping's step-by-step format is based on clear, concise explanations of basic cooking techniques accompanied by how-to photographs. The recipes flow from these explanations, allowing the home cook to build confidence and become familiar with a wide range of cooking styles and techniques. Each recipe provides preparation and cooking times as well as nutrition information (calories, protein, fat, cholesterol, sodium, carbohydrates) and photos of finished dishes. Chapters include extensive "know-how" sections packed with essential information on selecting the right meat cuts, cooking and grilling techniques, safety and storage, gadgets and equipment, ethnic ingredients, and so forth.

In addition to the wealth of recipes, tips, hints, and photos, the series enjoys the backing of the Good Housekeeping Institute, renowned for unparalleled recipe testing and development over the past century.

Books about: Education for Extinction or The Protestant Ethic and the Spirit of Capitalism and Other Writings

...Dinner with Catherine

Author: CWT

Sitting down and having a great meal with great company is better than any gift you can imagine. This cookbook will give you many great meals that you can enjoy with all your friends. In the book there is included a list of where you can find spices that you thought were impossible to find, cookware that you thought only professional chefs were able to buy, and a place to buy true California wine straight from the wine maker, nothing is exclusive anymore to the big restaurants or the big chefs. You can make it happen right in your very own kitchen. The recipes are genuinely family recipes as well as recipes that I've picked up on my many trips around the globe. Born to Slovenian heritage, raised in Sweden, and with a passion for cooking this book has a lot of variety, for both young and older generations.

Pears or Living with Herbs

2009-02-09T02:03:00.000-08:00

Pears (Quamut)

Author: Quamut

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.

Pears, explained.

Everything you need to know in order to buy and prepare perfect pears every
time, including:

The history, different types, and nutritional value of pears
What to look for when buying pears, and how to store them after you buy
How to include pears in desserts, salads, sauces, and more

Book review: Beginning XML Databases or Dont Bother Me Mom Im Learning

Living with Herbs: A Treasury of Useful Plants for the Home and Garden

Author: Jo Ann Gardner

Through her experience gardening in the inhospitable climate and soils of Nova Scotia, Jo Ann Gardner has learned simple but innovative growing methods and, as she says, "to become a more conscious gardener." The wisdom she shares--with vivid stories and a self-deprecating wit--is useful to herb growers living anywhere in the U.S. or Canada. 90 line drawings. All-season guide.

Publishers Weekly

Part manual, part memoir, this volume blends Gardner's broad knowledge of common herbs with the intimacies of her spartan gardening life amidst the poor soil and harsh climate of Nova Scotia's Cape Breton, where she's lived for 25 years. Guided by principles of "economy, simplicity, and conservation," Gardner (The Heirloom Garden) has compiled a bounty of tips (from drying herbs to building cold frames) to go with a houseful of graces (from swags and sachets to candied flowers). While pragmatic gardeners will be struck by the low-tech tools and equipment designed by Jigs (Gardner's husband), others will be romanced by the sensual pleasure of making potpourri and sachets and the poetic language of flowers (yes, rosemary for remembrance; but also lamb's ears for surprise and lady's mantle for comfort). Two-thirds of the book is devoted to plant "portraits" that include the growing requirements and unique uses of 75 herbs, wildflowers and shrubs. In this section, unexpected topics (violas versus violets) and intriguing recipes (white clover room fresheners and rose petal sandwiches) invite casual perusals. American and Canadian plant sources cited. Line drawings by Elayne Sears. (Feb.)

Library Journal

While at first glance these two titles might seem very similar, they approach their subject from different angles, down to the different varieties of herbs discussed. For Gardner (The Old-Fashioned Fruit Garden, Chelsea Green, 1991), life revolves around herbs, and she joyfully draws on her extensive experience with them. Opening with a section on growing methods, she includes information on soil preparation and propagation, traditional and alternative methods of harvesting herbs, uses of herbs in the home (from aromatherapy to wreaths), and a short section on landscape design with herbs. More than half of Gardner's book is devoted to 75 herb portraits, each focusing on one herb (or in a few cases a wildflower or shrub) that the author has found useful. In her culinary-inspired work, Saville (coauthor of Herbs: A Country Garden Cookbook of Collins Pub. San Francisco, 1995) examines unusual herbs. After providing readers with a short chapter on growing herbs, she moves right into an up-close and personal look at 60 uncommon herbs, with a soupon of history and folklore, scientific and common names, growing instructions, culinary uses, and even recipes. While Gardner covers a broader range of topicseverything from crafts to building your own drying racksSaville prefers to concentrate solely on the growing and culinary usage of herbs. Gardner's charm and commonsense approach will appeal to the herb neophyte, while Saville's poetic and lyrical writing style will inspire the adventurous gardener/cook looking for new ideas and unusual varieties of herbs to try out.John Charles, Scottsdale P.L, Ariz.

Glasgow on a Plate Volume One or Cocina Oriental

2009-02-07T22:21:00.000-08:00

Glasgow on a Plate Volume One

Author: Ferrier Richardson

Glasgow is one of the most vibrant and innovative cities in Europe, and is full of outstanding restaurants. Available in paperback for the first time, Glasgow on a Plate has recipes from some of the best chefs in the business, as well as fascinating insights into the lives of the city's busy restaurants.

Edited by well-known restaurateur Ferrier Richardson, each chef has selected recipes which reflect their own unique style and make the most of fresh Scottish ingredients wherever possible. Full of great ideas and helpful hints, this is a superb introduction to some of the best food Scotland has to offer.

Book about: Humor and Wellness in Clinical Intervention or Your Guide to Lung Cancer

Cocina Oriental: Todo Lo Necesario Para Embrujar Cocinando En Casa

Author: Cornelia Schinharl

With authentic recipes from Turkey and Lebanon to the North African countries, and with ideas ranging from special occasions, everyday cooking, and street snacks, to fine dining, this book allows readers to experience the cuisine, lifestyle, and culture of the Near East in their own home. Each chapter contains anecdotes and historical details from the region, practical tips on how to handle exotic ingredients, and specific cooking techniques. It also includes detailed information on spices, regional characteristics, and maps.

An Almost Kosher Cookbook or Our Family Recipes or Home Cooking V Lauren Groveman

2009-02-06T18:40:00.000-08:00

An Almost Kosher Cookbook or Our Family Recipes

Author: Sharyn J Rosler

An Almost Kosher Cookbook is for anyone who wants to prepare good food that is usually Kosher or Kosher-style.

Author Sharyn J. Rosler brings a new dimension to Jewish cuisine by reconstructing some old recipes and adding new recipes to bring diversity to the Jewish kitchen. She has utilized recipes from family, friends, and her own repertoire and offers them for enjoyment and years of tasty delights.

Rosler presents a unique array of recipes that will prove useful to everyone who wishes to expand their knowledge of cooking.

New interesting book: 2009 Cakes Better Homes and Gardens Wall Calendar or 2009 Mix Mini Box Calendar

Home Cooking V Lauren Groveman, Vol. 5

Author: Lauren Groveman

Volume 5 in the 'Home Cooking With' series is another companion to the public television series viewed by over 4 million people weekly. This collection includes recipes from many of today's hottest cookbook authors and food personalities, such as Jasper White, Michael Lomonaco, Rozanne Gold and others. The book features color photographs throughout, and showcases a wide range of cuisines: from regional American, Italian and French to Irish and Thai. All recipes are easy to follow and tailored for the home cook. Television programs contain an on-air tag promoting the book.

FamilyFun Fast Family Dinners or Fix It and Enjoy It Cookbook

2009-02-05T14:59:00.000-08:00

FamilyFun Fast Family Dinners

Author: Deanna Cook

In a hurry to get dinner on the table? Before your kids start raiding the snack cupboard, take a look at this collection of superfast recipes from FamilyFun magazine. Here you'll find dozens of delicious dishes that will appeal to kids-and their parents. The recipes, from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti, take anywhere from only five minutes to an hour to prepare, so parents can choose just the right meal to fit their busy schedule.

In a hurry to get dinner on the table? Before your kids start raiding the snack cupboard, take a look at this collection of super fast recipes from FamilyFun magazine. Here you'll find dozens of delicious dishes that will appeal to kids-and their parents. The recipes, from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti, take anywhere from only five minutes to an hour to prepare, so parents can choose just the right meal to fit their busy schedule.

Book about: Politica sporca: Inganno, distrazione e democrazia

Fix-It and Enjoy-It Cookbook: All-Purpose, Welcome-Home Recipes

Author: Phyllis Pellman Good

From the bestselling author of the popular Fix-It and Forget-It series comes this new collection of all-purpose recipes — for stove-top and oven cooking.

Here are more than 675 welcome-home recipes. Each includes the amount of Prep Time and Cooking Time needed. Each includes clear, step-by-step procedures for making the dish.

Fix-It and Enjoy-It Cookbook brings you —

delicious food for everyday that is easy to prepare;
recipes which use ingredients that are already in most cooks' cupboards;
recipes which are not intimidating; the skills they require are simple and basic;
nutritional food which your family and friends of all ages will heartily enjoy!

This is good, everyday food — for the cook — and all who gather around the table!

Chocolate Lovers Cookbook For Dummies or Cooking in the Outdoors

2009-02-04T11:17:00.000-08:00

Chocolate Lover's Cookbook For Dummies

Author: Carole Bloom CCP

Find foolproof tips and techniques for working with chocolate

"Dessert-lovers rejoice! Another great chocolate book from the authority."

—Lora Brody, author of Basic Baking

Looking for tempting but easy ways to indulge your passion for chocolate? In this book, you’ll find everything you need to make delectable chocolate desserts that will wow everyone – including yourself! Fun recipes for goodies like cookies, cakes, brownies, ice cream, sauces, candies, and even a chocolate soufflé give you dozens of ways to reach chocolate nirvana.

Foreword
Introduction
Part I: Getting Started
Chapter 1: Taking Your First Steps toward Chocolate Nirvana
Chapter 2: Chocolate Paraphernalia
Chapter 3: Choosing Your Chocolate and Other Ingredients Wisely
Part II: Foolproof Methods
Chapter 4: Techniques for Great Chocolate Desserts Every Time
Chapter 5: Chocolate Care
Chapter 6: Dipping, Molding, and Decorating
Part III: Baked Chocolate Goodies
Chapter 7: Me Like Cookies: Satisfying the Cookie Monster in You
Chapter 8: Brownies You Can't Eat Just One Of
Chapter 9: Quick Breads, Muffins, and Scones
Chapter 10: Let Them Eat Chocolate Cake
Chapter 11: Pies and Tarts
Part IV: Chocolate Treats with Minimal Baking
Chapter 12: Mousses and Puddings
Chapter 13: Dandy Candies and Dipped Fruit
Chapter 14: Ice Cream and Sorbet
Chapter 15: Liquid Chocolate: Potions and Sauces
Part V: Chocolate Desserts to Dazzle and Impress Your Friends
Chapter 16: Desserts with a Difference
Chapter 17: Distinctive Chocolate Desserts
Part VI: The Part of Tens
Chapter 18: Ten Tips for Giving Away Your Chocolate
Chapter 19: Ten Sources for Ingredients and Equipment
Appendix: Metric Conversion Guide
Index

Interesting textbook: Vorzugstarifzeit-Frauen: Wie man Die Herzen, die Meinungen, und das Geschäft von Boomer Großen Geldverschwendern gewinnt

Cooking in the Outdoors

Author: Cliff Jacobson

Cliff Jacobson knows more about the routines of cooking than most adventurers. His unique ideas and sensible solutions to typical campsite dilemmas will make food stay edible longer and taste better.

Clarke Spurriers Fine Wine Guide or In 60 Ways

2009-02-03T07:36:00.000-08:00

Clarke & Spurrier's Fine Wine Guide

Author: Oz Clark

Two of the most respected writers on wine today have joined forces, drawing on their vast personal knowledge and years of tasting great wines from great vintages, to fashion an unrivaled pocket reference for the wine enthusiast interested in quality without compromise. Recent years have seen skyrocketing wine prices, leading to a bull market in wine collecting.

Organized by country and wine region, the Fine Wine Guide covers only the world's best wines -- though not necessarily the best known -- in an easy-to-use A-Z format, fully cross-referenced within each section, so that it is possible to locate a wine recommendation by name, cru, grower, or year. This elegant, slim volume will give wine drinkers and wine collectors alike a ready reference to the best vintages, appelations, and producers now as well as best bets for the future.

Interesting textbook: Comunicar-se em Pequenos Grupos:Princípios e Práticas

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!

Pot Luck or Rodeos and Recipies

2009-02-02T03:53:00.000-08:00

Pot Luck: Potato Recipes from Ireland

Author: Nell Donnelly

Better known as spuds, praties or Murphys, the potato has been associated for so long with Ireland that it's easy to take it for granted. But boiled or mashed aren't the only ways of serving this always-in-season vegetable. Combining the traditional and innovative, Nell Donnelly exploits the amazing capacity of the potato to fill an incredible range of soups, stews, chowders, salads, including oven-baked and easy Potato and Cheese Pie and the tantalizing taste of Frosted Lamb Loaf. From side dishes to main courses, you'll find an imaginative yet simple recipe for any occasion.

Book about: Designing for Interaction or Unit Testing Frameworks

Rodeos and Recipies: Real Stories and Delicious Recipes Even A Cowgirl Can Cook!

Author: Emma Carpenter

Rodeos and Recipes - Real Stories and Delicious Recipes Even a Cowgirl Can Cook! is a book for the seasoned hand and those who wish they were. Telling the story of rodeo life from the behind-the-scenes perspective of a chute hand, it is filled with accounts of dangerous bulls, broncs with an attitude, favorite horses, the odd things a chute hand finds flattering, and more. Written by a chute hand and rodeo stock contractor, each true story is accompanied by a recipe that meets her standards of "easy, delicious, hearty, and fast." The recipes are the kind you'll make again and again, such as "Beefy Western Pie" and "Piled High Cow Chip Cookies." You'll also be delighted to find a selection of non-edible recipes such as "Skull Cleaning in a Hurry" for decorative cattle skulls, and "Homemade Modeling Clay" for the kids.

HACCP Food Safety Manual or Best Couples Shower Party Game Book

2009-02-01T00:11:00.000-08:00

HACCP Food Safety Manual

Author: Joan K Loken

"This manual makes food safety and HACCP simple to understand and easy to implement…very practical, yet comprehensive." —D. J. Inman Southwest Regional Food Specialist U.S. Food and Drug Administration The HACCP Food Safety Manual Developed for NASA in the 1960s, Hazard Analysis Critical Control Points (HACCP) represents a logical step forward in food safety management. Food safety issues have become so complex that traditional attention to cleanliness and maintenance is not enough. HACCP, the new tool to enhance food safety management, looks at food preparation step by step to identify the root causes of potential problems and to establish corrective or control measures. This food safety approach is being adopted by the USDA, FDA, and numerous state and local health departments. It is advocated by the Colorado Restaurant Association Education Fund, AFC Colorado Chefs de Cuisine, and the American Dietetic Association, and is being utilized effectively by such major chains as General Mills and Taco Bell. The HACCP Food Safety Manual, written by a noted food safety consultant and trainer, is

The first easy-to-understand, comprehensive HACCP manual
An easy-to-follow guide to all HACCP techniques, processes, and procedures
Trainer-tested in the Managers’ Food Safety Certification Program sponsored by the FDA, Denver Department of Public Health/Consumer Protection, International Food Service Executives Association, and American Society of Hospital Foodservice Administrators
Illustrated throughout with flowcharts and diagrams
Complete with posters, transparency masters, and other valuable training aids

Booknews

This manual for Hazard Analysis Critical Control Points (HACCP), a food safety approach being adopted by the USDA and the FDA, breaks the system down into practical tasks and clarifies seven steps involved, including identifying potentially hazardous foods and establishing monitoring and verification procedures. Includes charts and diagrams, transparency masters, and quizzes. For foodservice managers, corporate trainers, and government regulators. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting book: e Commerce Law or Organizations in America

Best Couple's Shower Party Game Book

Author: Courtney Cook

Eight Entertaining Games and Activities to Make Your Couple's Shower Fun

Here's a great way to "break the ice" and get your couple's shower party off to a fast and funny start. This party planner's helper contains four group activities and four party games that everyone will enjoy. The games come with duplicate game sheets for eight people.

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

2009-01-30T20:30:00.000-08:00

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!

Chocolate Indulgences or Smokehouse Ham Spoon Bread Scuppernong Wine

2009-01-29T16:49:00.000-08:00

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.

Taste of Africa or Cocinar con arroz

2009-01-28T13:08:00.000-08:00

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.

Merry Christmas from the South or Very Cranberry

2009-01-27T09:26:00.000-08:00

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.

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

2009-01-26T05:44:00.000-08:00

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.

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.

Magic Spices or Mushroom Cookbook

2009-01-25T02:03:00.000-08:00

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.

Empires Of The Crab or Creating Comfort

2009-01-23T22:22:00.000-08:00

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.

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.

Wanderlust or Art of the Palate

2009-01-22T18:41:00.000-08:00

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

Detroits Historic Hotels Restaurants or Balls

2009-01-21T14:59:00.000-08:00

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.

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

Index

Eat London or Bocuse in Your Kitchen

2009-01-20T11:18:00.000-08:00

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.

Bringing Italy Home or Everything One Pot Cookbook

2009-01-18T02:33:00.000-08:00

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.

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.

Brownies to Die For or Greatest Ever One Pot

2009-01-17T15:51:00.000-08:00

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

2009-01-17T05:10:00.000-08:00

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.

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

2009-01-16T17:29:00.000-08:00

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

2009-01-16T08:47:00.000-08:00

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

Dietas y Recetas de Maria Antonieta or Snack Foods Processing

2009-01-15T22:06:00.000-08:00

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

2009-01-15T12:25:00.000-08:00

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

2009-01-15T03:44:00.000-08:00

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.

Cadburys Purple Reign or La Cucina Siciliana Di Gangivecchio

2009-01-14T16:03:00.000-08:00

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

2009-01-14T06:21:00.000-08:00

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.

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.)

	Translator's Note
	Foreword
	How and Why this Book Came to be Written
1	The Origins of Alcoholic Liquors in Russia	1
	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
2	Vodka from the Fourteenth to the Nineteenth Century	41
	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
3	The Terminology of Grain Spirit from the Fifteenth to the Nineteenth Century	100
	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
4	Vodka Production and Its Control	145
	The Evolution of the Technology of Vodka Production
	Raw Materials
	Formulas
	Methods of Purification
	The Equipment and Technology of Distilling
	Chronology of the Rise and Development of Russian Vodka Production
	The Five Vodka Monopolies
5	Vodka and Ideology	175
	Vodka under the Tsars
	Vodka after the Revolution
	The Anti-Alcoholism Campaign
	Vodka as a Positive Influence
	Appendices	189
	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
	Afterword	208
	Notes	210

Fondues Made Easy or Eating Right in the Renaissance

2009-01-13T19:40:00.000-08:00

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

2009-01-13T08:58:00.000-08:00

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 advice...you'd better listen. Essential entrepreneurial reading."

1	Early days	1
2	Business beginnings - getting out of the box	7
3	Now I'm cooking	15
4	The life and times of Romano's 300	21
5	Tweaking the menus	35
6	Texas on the front burner	43
7	The name that hamburgers made	51
8	Opening a vein and striking an artery	73
9	Failures and disappointments (Part I)	81
10	Philville's famous grill - I called it Macaroni	89
11	A setback, a revelation, and a catalyst	105
12	More great things from the springs	111
13	Putting the eat in Skaneateles (a tale of two angels)	125
14	The food store that ate Dallas and Atlanta and Chicago and...	133
15	Failures and disappointments (Part II)	149
16	A steakhouse for Sam	157
17	Feeding a need - hunger busters hits the streets	169
18	Il Mulino - New York's finest heads West	179
19	Conceiving at 65	185
App. A	More food for thought - Phil your plate	191
App. B	Phil Romano's food concepts	197

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.

California Dish or Fish on a First Name Basis

2009-01-12T21:16:00.000-08:00

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.

publisher
"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

2009-01-12T12:34:00.000-08:00

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

2009-01-12T01:52:00.000-08:00

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.

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

2009-01-11T16:11:00.000-08:00

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

2009-01-11T07:30:00.000-08:00

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.

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

2009-01-10T19:48:00.000-08:00

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

2009-01-10T10:07:00.000-08:00

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.

	Foreword
	Acknowledgments
	Introduction	1
Ch. 1	Religion, Wine, and Eastern "High Culture"	10
Ch. 2	Western Expansion: Religion and "A Happy Wineland"	24
Ch. 3	Wine and American Religious Communities	40
Ch. 4	The Grapes of Wrath: Prohibition	74
Ch. 5	Popular Religion and the Wine Revolution	96
	Epilogue. Religion and Wine: Concluding Observations	111
	Notes	119
	Suggested Readings	133
	Index	137

Sweet Memories or Pot Pies and Casseroles

2009-01-09T23:26:00.000-08:00

Sweet Memories

Author: Robert Opi

Sweet Memories offers a popular survey of the development of confectionery in Britain and its place in our social history. It examines the history of the principle companies and illustrates the account with posters, wrappers and pictures of the sweets.'

Interesting textbook: Home Spa or Overcoming Male Infertility

Pot Pies and Casseroles

Author: Cooks Illustrated Magazin

Why not put casseroles and potpies back into your repertoire of easy-to-make yet satisfying recipes with this volume of the How to Cook Master Series? How to Make Pot Pies and Casseroles is one of a unique collection of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We'll reveal that using a shallow baking dish at high temperatures is key to a truly great casserole with fresh flavors and textures vs. one that is dull and mushy. You will learn ways to cut down the preparation time for making these popular comfort foods without sacrificing flavor or quality. We found that chicken potpies that start with boneless, skinless breasts and canned broth deliver the best combination of flavor and convenience. How to Make Pot Pies and Casseroles is sure to become a valuable addition to any busy home cook's library.

A Drinking Life or Vegetarian Gourmets Easy Low Fat Favorites

2009-01-09T12:45:00.000-08:00

A Drinking Life: A Memoir

Author: Pete Hamill

Rugged prose and a rare attention to telling detail have long distinguished Pete Hamill's unique brand of journalism and his universally well received fiction. Twenty years after his last drink, he examines the years he spent as a full-time member of the drinking culture. The result is A Drinking Life, a stirring and exhilarating memoir float is his most personal writing to date. The eldest son of Irish immigrants, Hamill learned from his Brooklyn upbringing during the Depression and World War II that drinking was an essential part of being a man; he only had to accompany his father up the street to the warm, amber-colored world of Gallagher's bar to see that drinking was what men did. It played a crucial role in mourning the death of relatives or the loss of a job, in celebrations of all kinds, even in religion. In the navy and the world of newspapers, he learned that bonds of friendship, romance, and professional camaraderie were sealed with drink. It was later that he discovered that drink had the power to destroy those very bonds and corrode any writer's most valuable tools: clarity, consciousness, memory. It was almost too late when he left drinking behind forever. Neither sentimental nor self-righteous, this is a seasoned writer's vivid portrait of the first four decades of his life and the slow, steady way that alcohol became an essential part of that life. Along the way, he summons the mood of a time and a place gone forever, with the bittersweet fondness of a lifetime New Yorker. It is his best work yet.

Vincent Patrick

Pete Hamill's 30 years of writing come to fruition in "A Drinking Life." It is constructed seamlessly, with the pacing and eye for telling detail learned as a novelist and the hard, spare prose of a fine journalist. -- New York Times

Publishers Weekly

Hamill's autobiography entails his long odyssey to sobriety. This is not a jeremiad condemning drink, however, but a thoughtful, funny, street-smart reflection on its consequences. To understand Hamill ( Loving Women ), one must know his immigrant parents: Anne, gentle and fair; Billy, one-legged and alcoholic. The first offspring of this union--Republicans in Belfast, Democrats in Brooklyn--Hamill has a special gift for relating the events of his childhood. He recreates a time extinct, a Brooklyn of trolley cars, Dodgers, pails of beer and pals like No Toes Nocera. He recalls such adventures as the Dodgers' 1941 pennant and viewing the liner Normandie lying on its side in the Hudson River. We partake in the glory of V-J day and learn what life in Hamill's neighborhood was centered on: ``Part of being a man was to drink.'' Puberty hits him and booze helps him to overcome his sexual shyness. But Hamill's childhood ended early. After dropping out of high school he lived on his own, working at the Brooklyn Navy Yard, and drinking with his workmates. Wanting more, he studied art, soon meeting a nude model named Laura who was a lot different from the neighborhood girls, those ``noble defenders of the holy hymen.'' And escape was always on Hamill's mind. First it was the Navy, then Mexico, but it was always the same--drinking nights which today he can't remember. There were fist-fights and jail time in Mexico and he learned that ``drinking could be a huge fuck you to Authority.'' Back home with a job at the New York Post , he mastered his trade at the Page One bar every morning, drinking with other reporters. Much time was spent in saloons away from his wife and two daughters and he remembers the taunts of his childhood, ``Your old man's an Irish drunk!'' Then one New Year's Eve 20 years ago he noticed all the drunkenness and had his last vodka. When asked why, he said, ``I have no talent for it.'' It may be the only talent Hamill lacks. Author tour. (Jan.)

Library Journal

The author of seven novels (e.g, Loving Women , LJ 4/1/89), Hamill has put in over 30 years as a reporter, primarily at the New York Post , where he was recently named, fired, and then rehired as editor-in-chief. Here he ranges from his Depression-era childhood to his years on the beat and as a recovering alcoholic. When the time comes, he'll be on the Today show to plug his book.

BookList

Malt may do more than Milton to justify God's ways to man, but quaffing mead was not ex-imbiber Hamill's means to metaphysical understanding. It enabled him to defy Authority and partake in a rite of male conviviality. By the end of his boozing days, in the early 1970s, he says he felt more like a wisecracking performer than a liver of life, and so abruptly knocked off the sauce. But his is hardly a story of battling the bottle, a part of his day as natural as sunset; rather, it's another tale of growing up in Brooklyn's evening days, the era of Ebbets Field. That's a tired subject, unless it is done as well as this. Hamill recalls his passages of adolescence--from fighting to fornicating to working to trying to love his father--with an eye of practiced unsentimentality expressed in robust, exclamatory style. Maybe sinking a few drinks per diem isn't the world's best idea, but when a wizened newspaper reporter like Hamill (now editor of the "New York Post") owns up to it and the troubles it begets, it makes great, gritty copy. Drink up!

Look this: Feast or Famine or Joslin Diabetes Great Chefs Cook Healthy Cookbook

Vegetarian Gourmet's Easy Low-Fat Favorites

Author: Bobbie Hinman

Bobbie Hinman offers more than 300 tantalizing recipes using whole grains, fresh fruits and vegetables, and a variety of legumes. Among the mouthwatering dishes are Pizza-Style Pasta, Grilled Portobello Sandwich, Iced Maple Coffee Float, and Fabulous Berry Party Trifle. Like all of Hinman's books, this new volume includes a detailed nutritional breakdown showing calorie, fat, fiber, sodium, and carbohydrate counts. This edition contains 20 percent new material, including special icons to indicate ovo, lacto, ovo-lacto, and vegan recipes. Each chapter also contains suggested menus.

Hot Hot Hot or Martha Stewarts Healthy Quick Cook

2009-01-09T01:03:00.000-08:00

Hot Hot Hot!: Cooking with Fire and Spice

Author: Paul Gayler

For everyone who likes their food hot and spicy, this trailblazing collection will excite and ignite your palate in a whirlwind tour around the spice world. Drawing inspiration from five continents, Paul Gayler combines the tastes and techniques from different cuisines in over 150 innovative recipes for soups and starters, fish and seafood, meat, vegetables, salad, pasta, rice and even bread. By skilfully layering ingredients such as slow-burn ginger, explosive jalapeno and tempering lemongrass, these recipes use chillies and other fiery spices to add interest, and not just fire, to aromatic, perfectly-balanced dishes. If you are a real chilli afficionado, you may want to plunge straight into Fiery Keralan Chicken or Prawns Piri-Piri, yet the Celeriac and Mustard Soup or the Cioppino give you a gentle warming glow as you acclimatise to the really hot stuff.The full repertoire of ingredients, fresh and dried, are introduced with complete descriptions in The Hot Store Cupboard. This section explores origins and uses, looks particularly at the unique spice blends of China and India and contains essential advice on buying, storing and preparing chillies. Together with photographer Gus Filgate, Paul Gayler has created a book that will set your senses ablaze raising not only the heat but also standards of culinary excellence in your kitchen.

Publishers Weekly

The chile pepper is the star of this effective cookbook by Gayler, executive chef at London's tony Lanesborough Hotel. The author borrows from the disparate but equally spicy cuisines of North Africa, the Mediterranean, Southeast Asia and the Americas to cull more than 150 intriguing recipes--some authentic (Braised Pork Belly with Chinese Spicy Bean Sauce; Pollo Verde), others fusing cross-cultural flavors (Asian Blackened Monkfish; Curried Crab Tart with Smoky Guacamole). The first chapter is devoted to the basics home cooks need for instant warming effects, including fresh and dried chiles, chile powder mustards, horseradish, biting greens and spice rubs; as well as safety tips for handling especially pungent items. The rest of the book consists of recipes ranging from soups to meat to breads (alas, there are no dessert recipes). Some ingredients, like Camargue red rice, may be difficult to find, but Gayler often offers ideas for where to look or possible substitutions. Throughout, an emphasis on low-fat techniques like grilling and roasting makes for healthy preparations. At times Gayler's directions err on the side of minimalist (he doesn't explain, for instance, how to shred a scallion), but his recipes are reliable, (mostly) simple and unquestionably hot. Photos. (Oct.) Copyright 2005 Reed Business Information.

New interesting textbook: Better Baby Food or Living Well with Migraine Disease and Headaches

Martha Stewart's Healthy Quick Cook

Author: Martha Stewart

Martha Stewart's Healthy Quick Cook presents an all-new collection of 52 quick, easy menus - with more than 175 sensibly lightened recipes - for the kind of food we want to eat today. Instead of concentrating on calorie counts, fat grams, and sodium content, Martha teaches how to eat well intuitively: how to make a variety of grains, fruits, and vegetables a delicious part of everyday eating; how to create menus that are supremely satisfying and nutritionally sound; even how to indulge a sweet tooth properly by enjoying small portions of such classic desserts as whisper-thin lemon tarts, ginger cookies, and fruit crisps. And her recipes come from all over the world, making healthy meals as exciting as they are fulfilling.

Library Journal

Recipes from a lifestyle queen.

Indian Cooking Made Easy or La nueva revoluci n diet tica

2009-01-08T16:21:00.000-08:00

Indian Cooking Made Easy: Simple Authentic Indian Meals in Minutes

Author: Jan Purser

Indian Cooking Made Easy presents a collection of authentic, yet easy-to-prepare dishes from all over India-from tasty appetizers and snacks, to vegetarian entrees to traditional chicken and lamb dishes. Also included are directions for such essentials as spice mixes, the crisp and light dosai from southern India and kulfi, a creamy homemade ice cream.

La nueva revoluciуn dietйtica (Dr. Atkins' New Diet Revolution)

Author: Robert C Atkins

A thorough introduction to the weight-loss diet that has swept the nation, this book outlines the science behind, and the practice of, Dr. Atkins's diet. Based on the premise that less insulin in the body results in less fat storage and fewer food cravings, the Atkins diet is extremely low in carbohydrates, which helps to regulate insulin production and decrease circulating insulin. Included in the book is a carbohydrate gram counter as well as delicious low-carbohydrate recipes written using culinary terms most common in Spain and Latin America.

Everyday Vegan or Africa Cookbook

2009-01-08T05:40:00.000-08:00

Everyday Vegan

Author: Dreena Burton

Dreena Burton demonstrates that anyone can prepare an array of delectable vegan dishes without compromising one's health or sense of taste. The Everyday Vegan includes recipes as well as cooking and shopping tips, meal plan suggestions, and nutritional analyses.

Africa Cookbook: Tastes of a Continent

Author: Jessica B Harris

In The Africa Cookbook, culinary historian and cookbook author Jessica B. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.

The Africa Cookbook features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutneys of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, The Africa Cookbook celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and ginger) from C&3244;te d'Ivoire makes an intriguing main course.

A special section of menus using recipes from the book complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods.

Return to Tuscany or Artisanal Cooking

2009-01-07T19:59:00.000-08:00

Return to Tuscany: Recipes from a Tuscan Cookery School

Author: Giancarlo Caldesi

A marvelous compendium of recipes, cooking instruction, and insights into the culture and culinary traditions of Tuscany.

Giancarlo and Katie Caldesi, the team behind two of London's most popular Tuscan restaurants, decided to relocate to Tuscany for a few months--to rediscover Giancarlo's culinary roots and to run a series of courses in traditional Tuscan cooking. Return to Tuscany is a delightful record of their sojourn. Each chapter begins with a lesson, echoing the different stages of their cooking course, guiding you through the basic techniques of making pasta, assembling an antipasti platter, cooking meat on an open fire, and baking your own focaccia. In 80 regional recipes--from Jam Crostata and Pici with Arrabiata Sauce to Chicken with Cinnamon and Lemon--Giancarlo and Katie reveal methods passed down through generations of the Caldesi family. Evocatively illustrated throughout with color photos of the food and the landscape, Return to Tuscany is an inspiring introduction to the culture and culinary traditions of this fabled region of Italy.

Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home

Author: Terrance Brennan

Terrance Brennan's passion for simple yet flavorful cuisine has fueled the success of his two acclaimed New York City restaurants, Picholine and Artisanal. In this long-awaited cookbook, Brennan shares his approach to what he calls "artisanal cooking," reflecting a devotion to detail and reverence for the freshest ingredients, simple presentations, and an inspired blend of tradition and creativity, all of which leads to memorable meals at home.

Artisanal Cooking features 150 tantalizing recipes ranging from hors d'oeuvres and entrees - such as Miniature Grilled Cheddar, Apple, and Bacon Sandwiches; Soft-Shell Crabs with Mustard Sauce; and Beef Short Ribs with Olives and Orange-Cumin Carrots - to desserts, including Brennan's signature cheesecake and Chocolate Fondue. A cheese connoisseur, Brennan describes more than 30 of his favorites and suggests wines to pair with them. The cookbook is also a visual feast, with 75 lush color photographs by renowned food photographer Christopher Hirsheimer. Throughout, there are valuable tips that cooks can use to adapt Brennan's recipes or improve their own cooking, including:

TERMS AND TECHNIQUES: information about terms like "sweetbreads" and technique tips, such as a simple way to roll dough over a tart

THE REASON: explanations for why good cooks do things such as truss a chicken or let meats rest between cooking and serving

VARIATIONS: ideas for changing recipes to accommodate seasonal ingredients and personal taste

EMBELLISHMENTS: inventive ways to enhance the recipes

The book's extensive pantry section, including recipes and how-to photos, furtherillustrates Brennan's point that delicious meals start with quality flavors and elemental techniques. Taking pleasure in the ingredients and the process makes cooking - and sharing the results - a joy.

Publishers Weekly

Brennan's first book makes it clear why his New York restaurants Picholine and Artisanal have such devoted followings. Drawing heavily on his French training but also taking inspiration from the full range of Mediterranean cuisine, the chef emphasizes traditional techniques, good seasonal ingredients--and cheerful invention. He breathes new life into classics from Goug res (cheese puffs) to Cheese Souffles, and makes them seem easy to prepare. His fans, however, will thrill to find so many of his signature dishes, including Chestnut-Fennel Soup with Apple Walnut Chutney, Duck and Morel Risotto, and Daube of Short Ribs with Olives and Orange-Cumin Carrots. Cheese plays a leading role in Brennan's repertoire, and he offers a guide to serving and storing as well as an overview of his 36 favorite varieties. An opening section called "The Artisanal Pantry" functions as a roadmap to ingredients and an introduction to the craft of making stocks, chutneys, compotes and flavored butters. Brennan is a skillful teacher whose recipes are models of clarity, with special notes on techniques, embellishments, and the reason behind certain steps. All in all, though cheese lovers may wish for more from the cheese section, this is a mouth-watering read that brings a great chef's energy and intelligence to life on the page. 75 color, 15 b&w photos. Agent, Angela Miller. (Sept. 5) Copyright 2005 Reed Business Information.

Japanese Foods That Heal or Do It for Less Parties

2009-01-07T11:17:00.000-08:00

Japanese Foods That Heal: Using Traditional Ingredients to Promote Health, Longevity, and Well-Being

Author: John Bellem

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals.

Book about: Java Junkie Little Gift Book or Maran Illustrated Cooking Basics

Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens

Author: Denise Vivaldo

Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this combination party cookbook, decorating guide, and entertaining primer shows today’s savvy hostess how to do it for less time and do it for less money without sacrificing one’s sanity or style.

The first half of the book focuses on the logistics of quantity cooking. It’s brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.

Library Journal

Party procrastinators need no longer hesitate-this cookbook/party planner removes the guesswork and anxiety from throwing their own shindig. Along with food stylist Cindie Flannigan and cookbook author Martha Hopkins (InterCourses), Vivaldo, a professional caterer for more than 20 years, has designed nine full menus for 12, 25, 50, and 75 guests. Menu themes include "Asian Inspiration," "Arabian Nights," and "On-the-Beach Luau," with dishes ranging from Egg Rolls with Sweet and Sour Sauce to Marrakech Chicken, all of which are simple to make. For each menu and party size, Vivaldo provides a shopping list of ingredients that can be purchased well in advance and another for last-minute purchases of perishable items. In addition to recipes, there are time-saving techniques, money-saving ideas, and proposals for advance preparation. Table coverings, equivalent charts, glossaries of cheese and wine, and, most important, food and kitchen safety are also highlighted. Featuring full-color tables and contrasting sidebars, the layout is eminently readable. Additional photos of finished meals would have added to the book's appeal, but this is a small flaw. Highly recommended for all public librares.-Ann Weber, Bellarmine Coll. Prep. Lib., San Jose, CA Copyright 2005 Reed Business Information.

Tea of the Sages or Fix It and Forget It Recipes for Entertaining

2009-01-06T23:35:00.000-08:00

Tea of the Sages: The Art of Sencha

Author: Patricia Jane Graham

The Japanese tea ceremony is generally identified with chanoyu and its bowls of whipped, powdered green tea served in surroundings influenced by the tenets of Zen Buddhism. Tea of the Sages is the first English-language study of the alternate tea tradition of sencha. At sencha tea gatherings, steeped green leaf tea is prepared in an atmosphere indebted to the humanistic values of the Chinese sages and the materialistic culture of elite Chinese society during the Ming and Qing dynasties. This exceptionally well-illustrated volume explores sencha's philosophy and arts from the seventeenth century to the present.

Book review: Acupressure for Lovers or Arthritis and Common Sense

Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round

Author: Phyllis Pellman Good

Fix It and Forget-It Recipes for Entertaining is for busy people who still want to have guests -- dinner with neighbors, weekend visitors, friends after a chilly soccer game, a birthday party, a slow-cooker carry-in buffet.

Get rid of the last-minute pressures of putting food on the table. Visit with your guests until it's time to eat. Little fuss, lots of flavor.

This cookbook -- in the Fix It and Forget-It tradition -- has more than 580 irresistible recipes (and no duplicates with the original Fix It and Forget-It Cookbook).

Vegan Homestyle or Raw Truth

2009-01-06T13:54:00.000-08:00

Vegan Homestyle: Simple Recipes for Healthy Living

Author: Kay Hansen

Everyone loves home cooking! The recipes in Vegan Homestyle bring together the taste of home cooking with all the healthy benefits of a vegan diet. Simple ingredients, lots of menu ideas and nutritional analysis for each recipe. Forward written by Richard Hansen, M.D. with timely advice on nutrition and healthy living.

Interesting book: When Sacred and Secular Mix or Cost Reduction 2e

Raw Truth: The Art of Preparing Living Foods

Author: Jeremy Safron

JEREMY SAFRON has been involved in the living-food movement for over 10 years. He is the founder of Loving Foods, owner of the Raw Experience restaurant in Hawaii, and consultant and advisor to several other raw-food restaurants around the United States. Jeremy's other books include Raw Living: Dining from an Empty Bowl, and the forthcoming Dragon Yoga. As a living foods health practitioner, Jeremy has educated and assisted many people in healing and changing their lives with living food. He currently lives in Maui, Hawaii.

Wine Uncorked or The Milk of Almonds

2009-01-06T03:13:00.000-08:00

Wine Uncorked: A Practical Introduction to Tasting and Enjoying Wine

Author: Fiona Beckett

Wine Uncorked is a practical introduction to the enjoyable art of tasting and drinking wine. With the aid of a unique, specially created flavor wheel, it helps you explore and identify the exciting and subtle flavors of wines and choose those you will like best, so that you can select wine with confidence to complement any mood or occasion. Covers all practical aspects of enjoying wine: tasting wine, matching wine with food, buying, storing, serving and how to determine if wine is faulty; includes practical tastings of wines from the six most important grape varieties; explains how grapes are grown, the crucial role of grape varieties and how they are transformed into wine; and includes a tour of the world's major wine areas.

The Milk of Almonds: Italian American Women Writers on Food and Culture

Author: Louise DeSalvo

Now in paperback, this spirited and groundbreaking anthology defies generations of stereotypes about Italian American women. Here, more than fifty writers respond to and explode the familiar stock images: the nurturant grandmother lovingly stirring the sauce, the domineering mother wielding wooden spoon and garlic press. In place of these cliches, they offer a sumptuous communal feast of poetry, stories, and memoir, in which readers can taste the authentic experiences of Italian American women in all their fascinating diversity.

Louise DeSalvo is professor of English at Hunter College, City University of New York. Her thirteen books include the memoir Vertigo.

Edvige Giunta is associate professor of English at New Jersey City University. She is the author of Writing with an Accent: Contemporary Italian American Women Authors.

Splendor in the Bluegrass or Cafe Wisconsin Cookbook

2009-01-05T16:31:00.000-08:00

Splendor in the Bluegrass: A Cookbook

Author: Inc The Junior League of Louisvill

The mystique and beauty of the Bluegrass comes alive in this collection of delicious recipes and inspirational quotes from famous Kentuckians. Capturing the essence of Kentucky cooking from the traditional to the cutting edge, this book highlights celebrated Kentucky chefs, cooks, and beverage professionals. A 2000 South Regional Winner of the Tabasco Community Cookbook Award.

Books about: Human Resource Management and Occupational Health and Safety or How Might We Live Global Ethics in the New Century

Cafe Wisconsin Cookbook

Author: Joanne Raetz Stuttgen

Joanne Stuttgen's popular book Cafe Wisconsin guides travelers to Wisconsin's best home-style cafes. Now, continue the journey with the Cafe Wisconsin Cookbook, a compilation of more than one hundred cherished recipes that showcase the distinct culinary and cultural traditions of Wisconsin. From classic pot roasts and country-style pies to long-simmering soups and heritage specialties, the whole soul-satisfying spectrum of Wisconsin cafe fare is here.
Stuttgen tracked down Wisconsin's best small town cafes, from Boscobel to Sturgeon Bay, chatted with owners and customers, took notes, and recorded the history, anecdotes, and recipes behind the food. Tested and fine-tuned by Wisconsin food writer and former chef Terese Allen, these favorite recipes will bring an authentic slice of Wisconsin into your home kitchen.

Art and Science of Wine or Complete Wine Cellar System

2009-01-05T04:50:00.000-08:00

Art and Science of Wine

Author: James Halliday

Great wine is a complex blend of nature, art and science. In this updated new edition of a classic book, the "how and why" of a wine's creation are examined in detail. Acclaimed wine writers James Halliday and Hugh Johnson analyze the art and science behind the winemaking process. They start with the fundamental role of terroir the complex combination of characteristics that give a wine its personality. The latest developments in pruning and irrigation are then covered, along with the recent emergence of vineyards in cooler regions and the rise of organic wines. Wine production in the cellar is detailed for nine specific styles, from light-bodied whites to full-bodied reds, along with sweet, sparkling and fortified varieties. The authors present the choices facing vintners at every step. The science of maturation is discussed, along with the industry's raging debate over the merits of natural cork, plastic cork and screw cap seals.

Interesting book: Fast Food Diet or Caribbean Rum

Complete Wine Cellar System

Author: Howard G Goldberg

The gastronomic, financial, intellectual, aesthetic, and social pleasures of wine collecting often lead to the necessity to create and maintain a wine cellar. This down-to-earth guide to conceiving, building, and using one offers in-depth explanations of the whys and wherefores. The text explores such fundamentals as understanding ideal storage conditions, designing the cellar, and choosing the appropriate storage apparatus for a particular collection. Goldberg explains the principles of organization (by grape, region, producer, and vintage, among others), and offers guidance on stocking cellar by acquiring bottles from merchants, wineries, mail order, and auction. He also suggests defining goals, such as short-term drinking or investment for resale, in order to plan the best wine cellar possible for each individual's needs. The book is accompanied by a CD with specially designed software to help you record and keep track of your wine collection. Both the CD and the book are packaged in a beautiful binder with paper included on which to print a restaurant-quality wine list.

Contemporary Cowboy Cookbook or Totally Corn Cookbook

2009-01-04T20:08:00.000-08:00

Contemporary Cowboy Cookbook: Recipes from the Wild West to Wall Street

Author: Dotty Griffith

With mouth-watering recipes to please every kind of appetite, this indispensable cookbook contains insightful quotes from real cowboys and acclaimed chefs alongside both traditional recipes and contemporary versions. The Contemporary Cowboy Cookbook is a perfect addition to any kitchen.

Book about: American Government or Founding Brothers

Totally Corn Cookbook

Author: Helene Seigel

Do you have a craving for corn? This little book is perfect for those of us who can't get enough of our husk-y friends. The die-cut darling Totally Corn includes corn-ucopia of recipes, satisfyingly packaged in the shape of a husk of corn.

Wineries with Style or One Spice Two Spice

2009-01-04T09:27:00.000-08:00

Wineries with Style

Author: Peter Richards

"How have wineries become so much more than mere production facilities, bringing wine to life in some of the world's most striking architecture? Award-winning wine writer Peter Richards has travelled and researched extensively to bring the reader the story of iconic wineries around the world and how they came to be as they are - from historic chateaux and monastery estates, through the depts of hidden cellars to modern and visionary futuristic structures." "Richards takes the reader on a visual tour of eighty of the world's most striking, fascinating and impressive wineries from seventeen wine countries and regions as far afield as Bordeaux, the Crimea, and New Zealand. Discussing both wine and architecture he also includes producer fact boxes with contact details, wine tips, and visitor information, plus a world map that provides easy reference to locate the wineries." Featuring over 200 colour photographs, this is an illuminating book for anyone captivated by the world's most enchanting wineries.

Interesting textbook: The Structure House Weight Loss Plan or The Great Physicians RX for Cancer

One Spice, Two Spice: American Food, Indian Flavors

Author: Floyd Cardoz

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each.

This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.

Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.

One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

Publishers Weekly

In his debut cookbook, Cardoz, chef of the Danny Meyer-owned Indian fusion restaurant Tabla in Manhattan, successfully demystifies Indian cooking. He takes familiar foods like fish, meats and vegetables and adds a distinctly Indian touch, as in the Seared Scallops with Lime Jaggery Glaze. The collection of recipes is divided in 10 sections, which are organized by food type: e.g., soups, condiments (integral in Indian cooking), vegetables and chicken. With each recipe, Cardoz discusses his inspiration or the significance of the food in Indian culture. He explains that the recipe for Goan-Spiced Roast Pork Tenderloin, for instance, stems from the unique culture that was created when the Portuguese ruled Goa. Recipes reflect Cardoz's inimitable combinations, like the Duck with Black Pepper-Tamarind Jus and Venison Steaks with Coriander, yet most are surprisingly uncomplicated with accessible ingredients. The Roast Lamb with Mint-Black Pepper Sauce made with an aromatic spice rub and a sauce of tomatoes, mint, ginger and garlic is a standout as are such condiments as Boodie's Ketchup with cinnamon, vinegar and shallots and the Curry Leaf Lime Vinaigrette. One wishes only that Cardoz would have included desserts it would have interesting to see how he applies his peerless cooking style to sweet endings. A 24-page color insert gives life to many of the creations. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

As chef of Tabla in Manhattan's Flatiron District, Cardoz creates "American food seen through a kaleidoscope of Indian spices," as New York Times critic Ruth Reichl put it. Cardoz, who began cooking at a very young age, grew up in Bombay and spent most summers in Goa (a Portuguese colony in India for more than 400 years), says that "fusion food different cultures together on a plate" was "a way of life" for his family. His sophisticated, imaginative dishes draw on the culinary traditions of both India and his adopted country, ranging from Panfried Black Pepper Shrimp with Watermelon Lime Salad to Veal Chops Stuffed with Hominy and Lemon Chutney. The recipes tend to be fairly complicated, but they are clearly written, with helpful hints and tips throughout, and the book also includes a basic guide to using spices and a detailed glossary. Strongly recommended for most collections. Copyright 2006 Reed Business Information.

Diabetic Meals in 30 Minutes Or Less or Wee Little Kitchen Witch

2009-01-03T23:45:00.000-08:00

Diabetic Meals in 30 Minutes--Or Less!

Author: Robyn Webb

Quick and Nutritional Meals for People with Diabetes

This new edition shows you how to prepare great-tastingmeals specifically for people with diabetes, in 30 minutes or less.Each recipe now adheres to the new nutrition guidelines of theAmerican Diabetes Association and is guaranteed to be low insaturated fat. Whether you're looking forappetizers, desserts, soups, salads, or entrees, Diabetic Mealsin 30 Minutes—Or Less! offers more than 140 great-tasting andfast recipes.

New interesting book: Managerial Economics and Business Strategy or Using Information Technology

Wee Little Kitchen Witch: Good Luck for All Your Recipes

Author: Morgan Beard

Using the bounty of the natural world to enhance every spell you cast in your kitchen, your wee ceramic figure also represents a long tradition of protecting cooks and their families and friends! She will keep your soup from burning, your milk from curdling, and your meals from falling flat. And the 32-page book will show you how a little magic and a lot of care will nourish you, body and soul!

Food and Wine Pairing or The Illustrated Guide to Edible Wild Plants

2009-01-03T15:04:00.000-08:00

Food and Wine Pairing: A Sensory Experience

Author: Robert J Harrington

The only book that presents food and wine pairing from a culinary and sensory perspective.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals.

Food and Wing Pairing:

• Lays out the basics of wine evaluation and the hierarchy of taste concepts

• Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another

• Discusses wine texture, and the results of their interactions with one another

• Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches

• Includes exercises to improve skills relating to taste identification and palate mapping

• Provides a systematic process for predicting successful matches using sequential and mixed tasting methods

• Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development

Food and Wine Paring providesstudents and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context.

Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.

Interesting book: Cartas a mam desde el infierno or Program Evaluation

The Illustrated Guide to Edible Wild Plants: Department of the Army

Author: The Lyons Press Staff

In a situation where survival is at stake, plants can provide crucial food and medicine. Their safe usage requires absolutely positive identification, knowing how to prepare them for eating, and a solid awareness of any dangerous properties they might have. Familiarity with the botanical structures of plants and information on where they grow will make them easier to locate and identify.

THE ILLUSTRATED GUIDE TO WILD EDIBLE PLANTS describes the physical characteristics, habitat and distribution, and edible parts of wild plants. With color photography throughout, this guide facilitates the identification of these plants.
Originally intended for Army use, this book serves as a survival aid for civilians as well. Anyone interested in the outdoors, botany, or even in unusual sources of nutrition will find this an indispensable resource.

Sweets to the Sweet or All American Cheese and Wine Book

2009-01-03T03:22:00.000-08:00

Sweets to the Sweet: A Keepsake Book from the Heart of the Home

Author: Susan Branch

This mouth-watering little book answers that age-old question, "what's for dessert?" (Yay!). Here you'll find the extravagant indulgences you need for that special dinner. From old-fashioned layer cakes to rich chocolate mousse - fabulous fruit delights to sensual sauces - these easy recipes will bring out the oooohs & aaaahs that make you feel like the genius that you are.

Interesting textbook: Natural Beauty or Alcoholism and Addiction Cure

All American Cheese and Wine Book: Pairing, Profiles and Recipes

Author: Laura Werlin

They're a perfect pair. They're meant for each other. They're wine and cheese, cheese and wine. We may know the classic combinations—cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc—and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover.

In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines. Her story begins with an overview of the seven basic styles of cheese, from fresh, tangy chevre to buttery, soft-ripened camembert to nutty, aged gouda. She explains how each is made, what flavor qualities each has, and what types of wines will generally bring out the best in each category of cheese. She offers the same kind of overview for American wines, paying particular attention to those produced by the smaller boutique wineries. Guidelines for combining American cheese and wine, clues for making the perfect pairs, and charts showing the ideal combinations at a glance make this book an indispensable resource.

The book also includes profiles of 50 American cheesemakers and winemakers and 55 delectable recipes for dishes that use cheese or feature cheese by itself. Werlin has organized the recipes with entertaining in mind, and offers creative ideas for hors d'oeuvres, pizzas, cheese plates, picnics, and desserts. The book also includes an extensive listing of cheesemakers and winemakers around the country with mail-order information.

About the Author:
Berkeley, California-based foodwriter Laura Werlin is the author of The New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese. Werlin has appeared on Martha Stewart Living Television, Cooking Live! With Sara Moulton, San Francisco's Bay Cafe, and numerous local television and radio segments from coast to coast talking about American cheese. She also writes for national magazines, including Cooking Light, Cooking Pleasures, Fine Cooking, Saveur, Country Living, and Self. Andy Ryan's photographs have appeared in Food & Wine, Food Arts, Wine Spectator, and other publications. He photographed Bugialli on Pasta and Giuliano Bugialli's Foods of Naples.

Library Journal

Food writer and cheese expert Werlin has been published in Cooking Light, Saveur, and County Living magazines. She is also the author of The New American Cheese, winner of the IACP Award for Best Cookbook with an American Focus in 2000. In this follow-up, she covers both American cheese and American wine producers, showing how cheese and wine are made and including easy-to-use guidelines and charts for wine and cheese pairings, a glossary, and a source guide. There are also 50 hors d'oeuvres recipes using cheese. Werlin dedicates the larger part of this substantial volume to in-depth profiles and photos of some 50 small American wine and cheese makers, featuring 100 charming color photos by food photographer Andy Ryan. Although the introductory information and charts are useful, the many pages devoted to step-by-step production techniques and the biographies of the wine and cheese producers will appeal only to those with extraordinary interest in these topics. For larger collections.-Mary Schlueter, Missouri River Regional Lib., Jefferson City, MO Copyright 2003 Reed Business Information.

Deliciously Easy Breakfasts with Herbs or Colonial Virginias Cooking Dynasty

2009-01-02T17:41:00.000-08:00

Deliciously Easy Breakfasts with Herbs

Author: Dawn J Ranck

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

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

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

Book review: Survival of the Prettiest or Before and After

Colonial Virginia's Cooking Dynasty

Author: Katharine E Harbury

More diverse in scope than their modern counterparts, the cookbooks of colonial and antebellum America contained recipes, medical cures, and housekeeping information that women of that time deemed necessary for family life. The keepers of these "domestic" manuals recorded recipes and cures for their own use and the use of friends, daughters, and extended families. Because they reflect a range of daily living practices, such manuscript cookbooks serve as important social history documents. In Colonial Virginia's Cooking Dynasty, Katharine E. Harbury brings to light two cookbooks from eighteenth-century Virginia. Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society.

One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph.

Christmas Sweets or Flavors of Olive Oil

2009-01-01T02:35:00.000-08:00

Christmas Sweets

Author: Georgeanne Brennan

Christmas Sweets transforms the holiday table into a winter wonderland! From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Beautifully illustrated with gorgeous color photography, each festive project celebrates the season and offers inspiring craft ideas using sweets both homemade and store bought. Holiday guests will delight in stealing a treat from a Candy Wreath and getting caught under the Candy Acorn Kissing Ball. With homemade gingerbread confections presented in a spectacular, wintry Gingerbread Cookie Box, Santa will never settle for cookies again.

Book review: Crossed Swords or The Lincoln Douglas Debates

Flavors of Olive Oil: A Tasting Guide and Cookbook

Author: Deborah Krasner

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping?

In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.

As all good cooks know, olive oil is an essential ingredient in preparing great food. In this comprehensive volume, Krasner incorporates olive oil into more than 100 delicious, mouthwatering recipes. With everything from appetizers and small dishes to breads and desserts, Krasner showcases each type of oil and combines complementary flavors. Leafy-green and grassy oils stand out when combined with shellfish in Seared Scallops on Chickpea Crêpes. The fruity oils sing when combined with pasta in Penne with Pesto from Naples. The peppery oils retain their boldness in the recipe for Seared Sirloin Steak on a Bed of Watercress, and they add complexity to mashed potatoes in Olive Oil and Rosemary Mashed Potatoes.

Demonstrating that olive oil isn't just for use in savory dishes, Krasner offers recipes like Gingered Carrot Cake with Figs, "Hot" Chocolate Cake, Orange Chocolate Chip Biscotti, and Apple-Cherry Cardamom Strudel. These recipes, and many more, will showcase the delicate olive oils in your pantry and leave your guests clamoring for the recipes.

Hints on technique, pantry basics, and equipment are also included. No book on olive oil would be complete without noting the important health benefits offered by olive oil, and Krasner points to significant evidence that using olive oil is essential to a healthful diet.

The Flavors of Olive Oil is an indispensable guide to the joys of olive oil and a font of information you'll turn to again and again.

Publishers Weekly

This thorough investigation and appreciation of olive oil from food writer Krasner (Kitchens for Cooks), encourages cooks to delve deeper into the pleasures of this versatile staple. The author first gives an in-depth summary of olive oil: like wine, olive oil can be classified by type and grade-and, like grapes, the flavor of olives is affected by soil and climate as well as methods of production. Krasner then discusses kitchen basics, equipment and ingredients and tips for variations, substitutions and labor-saving measures, as well as a section of alphabetically arranged resources, mostly Web sites, some with phone or address. While an entire cookbook on recipes for olive oil may seem excessive, Krasner does offer such dishes as Tapenade, and Chickpea, Tuna, Olive, and Goat Cheese Salad. For main courses, she includes recipes for Charcoal Grilled Butterflied Leg of Lamb, Turkish Style, and Seared Scallops on Chickpea Crepes. Illustrations by Krasner and photographs by Ann Stratton enhance this presentation. (Sept.) Copyright 2003 Cahners Business Information.

	Foreword	x
	Introduction	1
	A Short Course on Olive Oil	3
	The Grades of Olive Oil	8
	Extra Virgin Olive Oil and Human Health	10
	How to Read a Label	15
	You Can Tell an Olive Oil from Its Package	17
	Storing Olive Oil	19
	Tasting Olive Oil	21
	Our Tasting Process	23
	Conducting Your Own Tasting	26
	Tasting Notes	29
	France	30
	Greece	32
	Italy	32
	Morocco	41
	New Zealand	41
	Portugal	41
	Spain	41
	Tunisia	43
	Turkey	43
	U.S.A.: California	43
	International Blends	45
	Olive Oil Cuisine	47
	Equipment	51
	Ingredients	57
	Pantry Staples and Basic Recipes	61
	Appetizers, Small Dishes, and Sandwiches	69
	Salads, Salad Dressings, and Salad Meals	82
	Soups	101
	Breads and Pizza	112
	Pasta	127
	Fish, Meat, and Poultry	148
	Vegetables and Side Dishes	175
	Desserts	194
	Resources	214
	Bibliography	217
	Metric Equivalents	217
	Index	218

New York Times Jewish Cookbook or Party Confidential

2008-12-31T16:53:00.000-08:00

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

Author: Linda Amster

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

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

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

Publishers Weekly

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

Library Journal

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

New interesting textbook: Taking on the System or Bottom Billion

Party Confidential

Author: Lara Shriftman

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

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

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

Deliciously Easy Soups with Herbs or Food Culture in Germany

2008-12-31T08:12:00.000-08:00

Deliciously Easy Soups with Herbs

Author: Dawn J Ranck

Read also James Madison or The Vendetta

Food Culture in Germany

Author: Ursula Heinzelmann

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

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

2008-12-30T20:31:00.000-08:00

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

Author: Kevin Zraly

Celebrating 20 years of wine mastery...

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

	Introduction	ix
	Prelude to Wine	1
	White Grapes of the World	15
Class 1	The White Wines of France	17
	American Wine and Winemaking: A Short History	40
Class 2	The Wines of Washington, Oregon, and New York; The White Wines of California	53
Class 3	The White Wines of Germany	77
	Red Grapes of the World	87
Class 4	The Red Wines of Burgundy and the Rhone Valley	89
Class 5	The Red Wines of Bordeaux	107
Class 6	The Red Wines of California	123
Class 7	Wines of the World: Italy, Spain, Australia, Chile, and Argentina	135
Class 8	Champagne, Sherry, and Port	159
	Matching Wine and Food with Andrea Immer	173
	The Business of Wine: From the Winery to the Consumer	181
	Wine-Buying Strategies for Your Wine Cellar	198
	Creating an Exemplary Restaurant Wine List	205
	Wine Service and Wine Storage in Restaurants and at Home	213
	Award-Winning Wine Lists	224
	Frequently Asked Questions About Wine	227
	The Best of the Best: An Opinionated Tribute	234
	Windows on the World: A Personal History	243
	Afterword: Looking Back, with Gratitude	251
	Glossary and Pronunciation Key	254
	Index	263

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

Author: Michael Krondl

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

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

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

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

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

Kirkus Reviews

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

Thrill of the Grill or Betty Crocker Party Food

2008-12-30T10:50:00.000-08:00

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

Author: Chris Schlesinger

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

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

Vince Staten

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

Publishers Weekly

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

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

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

Author: Betty Crocker Editors

Get Ready to Throw a Party-Any Time!

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

Open the book for:

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

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

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

• 30 tempting color photographs

French Provincial Cooking or Low Carb Gourmet

2008-12-30T00:08:00.000-08:00

French Provincial Cooking

Author: Elizabeth David

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

Library Journal

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

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

Low Carb Gourmet: The Cookbook for Hungry Dieters

Author: Harriet Brownle

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

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

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

Gourmet Shops of Paris or Fruit

2008-12-29T13:27:00.000-08:00

Gourmet Shops of Paris

Author: Pierre Rival

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

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

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

Fruit: The Ultimate Diet

Author: Rejean Durett

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

125 Best Cupcake Recipes or Classic Chinese Cooking

2008-12-29T01:45:00.000-08:00

125 Best Cupcake Recipes

Author: Julie Hasson

Scrumptious delights to bake at home.

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

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

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

Recipes include:

Raspberry Vanilla Cupcakes

Carrot Zucchini Cupcakes

Flourless Chocolate Cupcakes

Malted Espresso Cakes with Malted Milk Icing

Peanut Butter Cupcakes.

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

Classic Chinese Cooking

Author: Yan Kit So

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

Miracle Foods For Kids or Fat Free Low Fat

2008-12-28T17:04:00.000-08:00

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

Author: Juliette Kellow

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

Fat Free Low Fat: 400 Best-Ever Recipes

Author: Anne Sheasby

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

Summer Gatherings or Tucson Cooks

2008-12-28T06:23:00.000-08:00

Summer Gatherings

Author: Rick Rodgers

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

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

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

New interesting book: Dieting For Dummies or Vegetarian Times

Tucson Cooks!: An Extraordinary Culinary Adventure

Author: Primavera Foundation

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

Wild Game Cookbook or Kitchen Garden

2008-12-27T20:42:00.000-08:00

Wild Game Cookbook

Author: John A Smith

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

Kitchen Garden (HarperCollins Practical Gardner Series)

Author: Lucy Peel

Specially commissioned photography

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

Indispensable charts with flowering and harvesting details

Useful hints and tips from the experts

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

Sweet and Natural or Sweet Hands

2008-12-27T12:01:00.000-08:00

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

Author: Meredith McCarty

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

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

Acknowledgments	ix
Preface	xi
Introduction	1
About the Recipes and Nutritional Analyses	7
Ingredients	10
Whole Grain Flours	10
Natural Sweeteners	16
Dairy & Its Alternatives	27
Vegetable Oils	34
Thickening Agents	39
Leavening Agents	43
Salt	46
Fruit	50
Seasonings	51
Chocolate & Carob	52
Edible Flowers	54
Appliances, Cookware, & Supplies	55
Fresh Fruit Desserts	57
Sorbets	77
Pies & Tarts	91
Crisps & Cobblers	140
Cakes, Tea Breads, & Muffins	158
Cookies	204
Puddings	225
Nut Milks, Pastes, & Creams	240
Resources	247
Bibliography	253
Index	256

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

Sweet Hands: Island Cooking from Trinidad and Tobago

Author: Ramin Ganeshram

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

New York Daily News

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

Best of Baking or Vegetables

2008-12-27T00:20:00.000-08:00

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

Author: Betty Crocker Editors

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

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

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

Author: Culinary Institute of America

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

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

Great Chicago Style Pizza Cookbook or Ciao Italia Bringing Italy Home

2008-12-26T14:39:00.000-08:00

Great Chicago-Style Pizza Cookbook, Vol. 1

Author: Jr Bruno

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

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

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

Author: Mary Ann Esposito

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

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

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

Jacques Pepin

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

Arthur Schwartz

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

Martin Yan

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

Mario Batali

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

Publishers Weekly

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

Library Journal

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

What People Are Saying

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

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

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

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

Pressure Cooking for Everyone or Favorite Brand Name Italian Cooking Cookbook

2008-12-26T02:58:00.000-08:00

Pressure Cooking for Everyone

Author: Rick Rodgers

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

Publishers Weekly

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

Book review:

Favorite Brand Name Italian Cooking Cookbook

Author: Publications International

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

50 Chowders or Eating Between the Lines

2008-12-25T17:17:00.000-08:00

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

Author: Jasper Whit

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

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

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

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

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

New York Times - Florence Fabricant

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

Fine Cooking - Susie Middleton

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

What People Are Saying

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

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

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

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

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

Author: Kimberly Lord Stewart

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

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

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

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

Hoppin Johns Lowcountry Cooking or The Bible Cure

2008-12-25T06:36:00.000-08:00

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

Author: John Martin Taylor

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

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

Interesting book:

The Bible Cure: Recipes for Candida

Author: Don Colbert

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

Complete World Bartender Guide or Filipino Homestyle Dishes

2008-12-24T19:55:00.000-08:00

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

Author: Bob Sennett

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

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

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

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

The ultimate bar-top reference

Books about: Essentials of Economics or Business Ethics

Filipino Homestyle Dishes

Author: Norma Olizon Chikiamco

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

Great Tastes Made Simple or Thousand Recipe Chinese Cookbook

2008-12-24T08:14:00.000-08:00

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

Author: Andrea Immer

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

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

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

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

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

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

Publishers Weekly

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

Look this:

Thousand Recipe Chinese Cookbook

Author: Gloria Bley Miller

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

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

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

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

Use special Chinese cooking techniques such as steaming and stir-frying
Create unique seasonings and sauces
Substitute hard-to-find ingredients with those available in any supermarket
Plan menus suited to every time constraint, budget, and occasion

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

	Introduction	7
	Primavera: spring	12
	Estate: summer	60
	Autunno: fall	126
	Inverno: winter	182
	Index	222
	Acknowledgements	224

Part 1	Edible Plants	1
	Plant Identification	2
	Universal Edibility Test	5
	Edible Plants	7
Part 2	Poisonous Plants	119
	Rules for Avoiding Poisonous Plants	120
	Contact Dermatitis	120
	Ingestion Poisoning	121
	Poisonous Plants	122

	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

	Introduction	vi
Chapter 1	Casserole Basics	8
Chapter 2	Pot Pies	10
Chapter 3	Pasta Casseroles	30
Chapter 4	Rice & Grain Casseroles	50
Chapter 5	Bean Casseroles	70
Chapter 6	Potato Casseroles	82
	Index	96

	Introduction	1
	Raw Facts	5
	Raw Foods	14
	Raw Tools	39
	Raw Techniques	42
	Raw Recipes	48
	Fruit Dishes	49
	Fruit Soups	61
	Drinks	67
	Salads	87
	Dressings	100
	Savory Soups	109
	Appetizers	122
	Sides	131
	Entrees	154
	Desserts	168
	Reading List	180
	Index	182

	Introduction	6
	The flavor wheel	8
	Finding the wines you like	10
	Enjoying wine	24
	Why wine tastes the way it does	54
	Where wine is made	88
	Flavor crib	136
	Tasting terms	138
	Index	140
	Acknowledgments	144

Gourmet Foods Books

Sallets Humbles and Shrewsbery Cakes or Quick and Easy Grilling

Sallets, Humbles and Shrewsbery Cakes

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

The Boys Beer Book or Seasonal Country Kitchen

The Boys' Beer Book

Seasonal Country Kitchen

Exploitation of Fungi or The Asian Cook

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

The Asian Cook

Table of Contents:

Pharaohs Feast or Exotic Appetites

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

Exotic Appetites: Ruminations of a Food Adventurer

Table of Contents:

Vassouras or Forgotten Elegance

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

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

Table of Contents:

Absolutely Delicious or How to Make Pizza

Absolutely Delicious!: A Collection of My Favorite Recipes

How to Make Pizza (Quamut)

Fast Food Nation or Not by Bread Alone

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

Rob Walker

Atlanta Journal Constitution

Boston Globe

Time Out New York

Book Magazine

Publishers Weekly

Publishers Weekly

Library Journal

New York Times Book Review - Rob Walker

New York Times - Michiko Kakutani

Talk Magazine

Table of Contents:

Not by Bread Alone

I Am Almost Always Hungry or Bombers and Mash

I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes

Bombers and Mash

Table of Contents:

Grill or Edge of Fusion

Grill

Edge of Fusion

Easy Italian in Minutes or Cooksmart Cocktails

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

Cooksmart Cocktails

Lever House Cookbook or California Farm Cookbook

Lever House Cookbook

California Farm Cookbook

Lever House Cookbook or California Farm Cookbook

Lever House Cookbook

California Farm Cookbook

Scratch Cooking 2nd edition or One Pot Wonders

Scratch Cooking, 2nd edition, Vol. 2

One-Pot Wonders: James Barber's Recipes for Land and Sea

Discovering Food and Nutrition Student Edition or Health Safety and Nutrition for the Young Child

Discovering Food and Nutrition, Student Edition

Health, Safety, and Nutrition for the Young Child

Booknews

Table of Contents:

Chocolate or Low Fat Handbook

Chocolate: Food of the Gods, Vol. 14

Booknews

Table of Contents:

Low-Fat Handbook: Trim Fat from Your Life

African Snacks with a Twist or One Hundred and One Salads

African Snacks with a Twist

One Hundred and One Salads

Pork or Foods and Nutrition Encyclopedia

Pork (Quamut)

Foods and Nutrition Encyclopedia: A to H, Vol. 1

Early American Cookery or Far Out

Early American Cookery: The Good Housekeeper

Library Journal

Far Out: 50 Fab Recipes from Far-Flung Places

Chow or American Chefs Companion

Chow: From China to Canada: Memories of Food and Family

American Chef's Companion

Good Housekeeping or Dinner with Catherine