Salads or Kitchens

Salads: Cook Books from Amish Kitchens

Author: Phyllis Pellman Good

The choice food today for nutritionally conscious eaters, salads have been on the menu as long as meat and potatoes.

Here are salads to serve as a vegetable, a main dish, or nearly a dessert. All offer a refreshing, light taste. All marry nature's flavors in a refreshing fashion.

One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world's best cooks. These handsome cookbooks have sold more than 800,000 copies!

Book review: The World Economy or Introduction to Hospitality Management

Kitchens: The Culture of Restaurant Work

Author: Gary Alan Fin

Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. He provides a riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture. Working conditions, time constraints, market forces, and aesthetic goals all figure into the food served to customers--who often don't know quite what they're getting.
The kitchen is a place of constant compromise, of quirks, approximations, dirty tricks, surprises, and short cuts, as Fine demonstrates in his deft, readable narrative. He brings to life the complicated relationships among kitchen workers--servers, dishwashers, pantry workers, managers, restaurant critics, and customers--and reveals the effects of organizational structure on individual relations.

Library Journal

In contrast to recent behind-the-scenes narratives describing the realities of the restaurant business (e.g., Irene Daria's Lutce: A Day in the Life of America's Greatest Restaurant, LJ 11/15/93), Kitchens is social analysis. Sociologist Fine (Talking Sociology, Allyn & Bacon, 1989) uses the "negotiated order" approach, coupled with a methodology of interviewing and participant observation, to examine how internal and external interrelationships have created the current food industryincluding its workers, organization, economics, and aesthetics. While written in an accessible style with a cogent introduction and helpful summaries at the end of each chapter, this ethnography will probably be most useful to those with a knowledge of or an interest in sociology. Nevertheless, the descriptions of the interplay between the micro and macrokitchen work vs. market demandsmake for fascinating reading and a more critical understanding of this cultural force.Wendy Miller, Lexington P.L., Ky.

Booknews

A guide introducing CD-ROM technology to neophytes and providing more advanced users with standards and trouble shooting information, the text is arranged for simplicity of use, covering basics, tutorials on installation, networking and publishing, and applications. New terminology is defined within the discussions, technical portions are marked off, and the appendix includes a vendor guide for buyers. A CD-ROM sampling MS-DOS/Windows and Macintosh applications is included. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Preface
	Introduction	1
Ch. 1	Living the Kitchen Life	17
Ch. 2	Cooks' Time: Temporal Demands and the Experience of Work	54
Ch. 3	The Kitchen as Place and Space	80
Ch. 4	The Commonwealth of Cuisine	112
Ch. 5	The Economical Cook: Organization as Business	138
Ch. 6	Aesthetic Constraints	177
Ch. 7	The Aesthetics of Kitchen Discourse	199
Ch. 8	The Organization and Aesthetics of Culinary Life	219
	Appendix. Ethnography in the Kitchen: Issues and Cases	233
	Notes	255
	References	267
	Index	293