Asian Diet or Strawberries

Asian Diet: Get Slim and Stay Slim the Asian Way

Author: Diana My Tran

Many Americans marvel at the slim-ness of Asian women and wonder what their secret is. Cookbook author Diana My Tran (The Vietnamese Cookbook, Capital Books, 2000), and Registered Dietitian, Idamarie Laquatra, reveal the secrets of the Asian Diet in this unique book featuring a fourteen day diet, more than 100 delicious and nutritious recipes, and a plan for life-long health.

Interesting textbook: Unleashing the Idea Virus or ABC for Book Collectors

Strawberries

Author: Oda Tietz

Our Heavenly Treats Series continues with three fresh titles, each accompanied by a miniature kitchen utensil. Perfect gifts for all occasions. It's finally strawberry time! At the first sign of a fresh strawberry stand, the car stops, and desserts with shortcake, red, ripe strawberries, and whipped cream become an evening ritual. This versatile fruit is perfect in fine desserts from tottes to mousse to tasty salads, or a special spring or summer soup. This sweet, popular fruit is the perfect addition to any recipe for cooks of all ages. A stem remover is also added, to make your time in the kitchen even easier.

Around the Tuscan Table or Low Cost Cooking

Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence

Author: Carole M Counihan

Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence. By looking at how family, and especially gender relations, have changed in Florence since the ending of World War II and continuing on to an examination of current food practices today, Around the Tuscan Table offers a portrait of the changing nature of modern life as exemplified through food. How food is produced, distributed, and consumed speaks volumes about a given culture, and this compelling and artfully narrated book aims to preserve, propagate, and interpret Florentines' world-renowned cuisine and culture.

At the market, in the kitchen, and around the table, Counihan gives readers a taste of everyday life in this region of Italy: how eating together unites the family; how the production of food is gendered; how food is a key tool of socialization, and how culture forms aesthetic tastes.

With more than 20 illustrations and age-old family recipes, this is a treat for the senses and the intellect.

Look this: Information Visualization or Digital Photography 101

Low Cost Cooking

Author: Florence Nesbitt

Manual of cooking, diet, home management & care of children for housekeepers who must conduct their homes with economy, originally prepared in 1917. A fascinating collection of old recipes, and much of the common sense advice would still be very applicable today.

As the author said: "Economizing on food is a most dangerous thing to try unless the housekeeper has an understanding of food values. She must know what foods are necessary for the health of her family and in what food materials she gets the most for her money, to be able to decide where it is wise and safe to cut and where unsafe." The book was originally published by the American School of Home Economics.

Florence Nesbitt was field supervisor and dietician for the Department of Relief of the Juvenile Court of Chicago, lecturer for the Chicago Visiting Nurses' Association, and formerly visiting housekeeper of the United Charities of Chicago.

Table of Contents:

	Business of Home-Making	5
	Food and the Body	7
	A Well-Balanced Diet	9
	Economy in Buying	11
	Tables of Composition and Proportion	16
	Setting the Table	18
	Ceneral Household Directions	19
	General Recipes	21
	Week's Menu for Winter with Directions	66
	Week's Menu for Summer with Directions	86
	Additional Three Weeks' Menus for Winter	101
	Additional Three Weeks' Menus for Summer	104
	Calculation of Cost	107
	Household Helps--
1.	Home-Made Fireless	110
2.	Cold Lunches	112
3.	When Mother Works Outside the Home	113
	Feeding and Care of Children	117
	Index	223

Parties That Renew the Heart or Food Morals and Meaning

Parties That Renew the Heart

Author: Ellen Jeanne Baumgartner

This book is a must for today’s time conscious host/hostess, giving them a tool to use when planning a party. The purpose in writing this book was to provide structured formats that will enable the host/hostess to be creative, yet have available at their fingertips, ideas that will help them create a gratifying and truly significant party. What is so unique to this entire collage, is indeed the format. It can be used by individuals or large groups. The size of the special event is not a significant factor. There are eight parties presented in this book. The format for all the parties follows a common structure. This book provides an opportunity to create a heart to heart gathering of friends with less stress on the host/hostess.

Read also Onions and Other Vegetable Alliums or Piece of Cake

Food, Morals and Meaning: The Pleasure and Anxiety of Eating

Author: John Coveney

Food, Morals and Meaning traces our complex relationship with food and eating and our preoccupation with diet, self-discipline and food guilt. Using our current fascination with health and nutrition, it explores why our appetite for food pleasures makes us feel anxious. This second edition includes an examination of how our current obsession with body size, especially fatness, drives a national and international panic about the obesity "epidemic."
Focussing on how our food anxieties have stemmed from social, political and religious problems in Western history, Food Morals and Meaning looks at:
· the ancient Greeks' preoccupation with eating
· early Christianity and the conflict between the pleasures of the flesh and spirituality
· scientific developments in 18th and 19th Century Europe and our current knowledge of food
· the social organization of food in the modern home, based on real interviews
· the obesity "epidemic" and its association with moral degeneration
Based on the work of Michel Foucault, this original book explains how a rationalization food choice - so apparent in current programmes on nutrition and health - can be traced through a genealogy of historical social imperatives and moral panics. Food, Morals and Meaning is essential reading for those studying nutrition, public health, sociology of health and illness and sociology of the body.

5 Minutes Smoothies or Slow Food

5 Minutes Smoothies

Author: Quarto Publishing

Get the low-down on how to create a variety of tasty, satisfying, and all-natural smoothies that can boost your stamina, combat stress, or just delight your taste buds! Includes grater/zester, swizzle sticks, and straws.

New interesting book: Mozilla Firefox or Tablet PCs for Dummies

Slow Food: The Case for Taste

Author: Carlo Petrini

Take a breath.... Read slowly.

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.

In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.

Slow Food not only recalls the origins, firststeps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.

Publishers Weekly

Slow Food, a group of 75,000 members that supports recognition of traditional foods and eating patterns (e.g., the family meal), is an important player in today's battle for the palates and stomachs of the world. As "The Official Slow Food Manifesto" states, "Slow Food is an idea that needs plenty of qualified supporters," but to find them, it's going to need more friendly material than this didactic screed. Italian journalist Petrini founded the group in 1989, changing the name of a previous organization from Arcigola to Arcigola Slow Food in response to the opening of a McDonald's in Rome's Piazza di Spagna, a development described in excruciating detail. Petrini's condescending tone ("When you see the word `flavorings' on the package, don't imagine that it always refers to natural substances") isn't helped by a clumsy translation that adheres to Italian syntax. It's a shame, because the elitist tone and convoluted language obscure Petrini's informed opinions on genetically modified organisms and nutritional education in the schools (he references mainly Italian public schools). Petrini's case against McDonald's is perhaps his strongest card, but it's geared mainly to an Italian, or at least European, audience (it's doubtful that many American parents comfort themselves with the thought that "when they're old enough the kids will develop a taste for Barolo") and more thorough and better written arguments have already been made, most notably in Eric Schlosser's Fast Food Nation. (July) Copyright 2003 Reed Business Information.

Library Journal

Neither a cookbook nor a foodie memoir, Slow Food is nevertheless an important work. Its closest recent companion would be Eric Schlosser's Fast Food Nation, but instead of further condemning the fast-food industry, this book extols regional food traditions and ingredients and other elements of the slow-food movement. Started in 1989 by Italian food writer Petrini as a reaction to the fast-food lifestyle that was threatening to homogenize Italian culinary traditions, the movement has spread to more than 40 countries. Petrini's book is both a philosophical treatise and a history of the movement all in one slim volume, yet it suffices. Slow Food will help the reader better understand why so many cookbooks and chefs promote local and seasonal produce. Petrini, too, promotes quality, locally produced ingredients in the service of taste, and taste as a key to pleasure. More important, however, he recognizes the cultural and environmental impact of the food heritage that he strives to preserve. Appendixes noting the movement's Italian and international foodstuffs provide an interesting closing note. Recommended for serious culinary collections in public and academic libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.

Slow Cooker Recipe Book or Rick Steins Taste of the Sea

Slow Cooker Recipe Book: Nice and Slow: Over 60 Mouthwatering Meals Cooked with Minimum Effort but Maximum Flavor

Author: Catherine Atkinson

A superb cookbook of favorite dishes specially written for use in a slow cooker for no-fuss preparation and delicious eating.

Table of Contents:

	Introduction	6
	Slow Cooker Basics	8
	Soups and Appetizers	10
	Fish and Shellfish	22
	Poultry and Game	30
	Meat Dishes	44
	Vegetarian and Side Dishes	62
	Desserts and Cakes	72
	Preserves and Drinks	88
	Index	96

See also: Im Sick and Tired of Being Sick and Tired or Taste Life

Rick Stein's Taste of the Sea: Over 100 Fabuous Fish Recipes

Author: Rick Stein

Britain's top seafood chef dispels the myth that cooking fish and shellfish requires esoteric skills. Based on a 14-part PBS series, Rick Stein's new cookbook features fresh seafood recipes that bring the exquisite tastes of fine seafood dining to the home kitchen. Stein and his wife operate The Seafood Restaurant in Padstow, Cornwall. 35 color photos. PBS debut October 1997.

Fabulous Lovers Fabulous Foods or Conserve Water Drink Wine

Fabulous Lovers/Fabulous Foods

Author: Choral Pepper

Young, mid-aged or vintage, three items that interest everyone are food, romance and gossip— not necessarily in that order. Fabulous Lovers / Fabulous Food embraces all three. Moving from the fictional Lady Chatterly's clandestine assignation on to the philandering of Lord Byron or Liz's Merry-marry-go-round, imagined vignettes depicting the affairs of world-class lovers are adapted to menus and recipes designed to kindle romance in any potential lover. The recipes in Fabulous Lovers / Fabulous Food adapt to a broad spectrum of romantic possibilities stretching from a woody campsite to a palatial retreat, all accompanied by the author's amusing illustrations to further encourage a romantic mode.

Go to: AI for Game Developers or Ajax on Rails

Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery

Author: Ronald S Jackson

Set in the Finger Lakes Region of New York State, Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery guides readers through the annual cycle of wine production from the grape on the vine to the bottle of wine on a menu. The vineyards, wineries, and wine shops of this famous wine-producing region serve as backdrops for the basic steps of both grape culture and the wine production process. The book demonstrates the importance of science in the study and appreciation of wine and provides practical advice on the selection, storage, and aging of wine. It also offers readers insight into the modern techniques in grape cultivation and the production of unique wines.

Conserve Water, Drink Wine presents comprehensive information in an accessible narrative style developed around the conversations of a group of wine experts. Both the wine connoisseur and the amateur will find the book's discussions of the following topics engaging and informative:

• making homemade wine
• commercial wine making procedures
• wine tasting techniques
• health aspects of wine consumption
• effects of rootstock, vine training, and organic viticulture on wine quality
• historical and cultural background for food and wine combinations
• impact of soil type, slope, and microclimate on vineyard site selection
  
  This wonderful guidebook has something for everyone--the beginner learns methods for choosing the perfect wine to accompany a particular dinner, while the sophisticate learns special wine making techniques for botrytized, recioto, and carbonic maceration wines. Readers of Conserve Water, Drink Wine emerge at the end of the book better-informed wine consumersand enthusiasts, even inspired to begin their own home wine production.

Table of Contents:

	Preface
	Acknowledgments
Ch. 1	Arrival in Ithaca	1
Ch. 2	The CWDW Society	11
Ch. 3	Visit to Venture Vineyards and Home Winemaking	27
Ch. 4	Visit to Heron Hill Winery	55
Ch. 5	Views on Wine Selection	75
Ch. 6	Bacchanalian Pleasures and Faults	93
Ch. 7	Thoughts on Wine Quality, Aging, and Fraud Detection	115
Ch. 8	Visit from Dr. Nicholson: Wine and Health	133
Ch. 9	Visit to Gold Seal Winery	147
Ch. 10	Impromptu Meeting	165
Ch. 11	Visit to the Geneva Research Vineyard	185
Ch. 12	Pleasures of the Table	207
	Bibliography	227
	Index	237

Peanuts or Guide to Ridiculously Easy Entertaining

Peanuts: The Illustrious History of the Goober Pea

Author: Andrew F Smith

"Harmoniously paired with chocolate, as American as baseball games and after-school snacks, and, when ground into a creamy paste, quite possibly the best thing to happen to sliced bread - the peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack food to its place in haute cuisine and on candy racks across the country." Shunned by southern aristocrats and the northern elite in antebellum America, peanuts were originally considered ungenteel and only fit for slaves and the poor to eat. But as Americans grew more keen on the portable, filling and inexpensive snack, peanuts became available at fairs, circuses, and theaters, whereupon street vendors first enticed consumers with offers for "Fresh, roasted peanuts!" Unlike other food fads, peanuts thrived, and by the turn of the century they were big business.

Go to: Health Handbook or Childhood Cancer

Guide to Ridiculously Easy Entertaining: Tips from Marfreless

Author: Mike Riccetti

"The Guide to Ridiculously Easy Entertaining" is all about how people actually entertain today: conversing and enjoying the company of friends, family and other guests over good drink and food. Entertaining doesn't have to be difficult, but there can be a lot to know to do it properly and seamlessly. This resource will give you the knowledge, tools and confidence to do it well. All of the basics necessary for successful party planning are covered here, and a lot more. Chock full of food and drink-related information, this book will become a handy reference used over and over when planning events and even for visiting restaurants or strolling the aisles of the local wine, beer, liquor and food stores.

Written in a straightforward, entertaining and often humorous style, the book includes the specifics needed to plan and host an event from party suggestions to invitations to music to supplies to personal preparation and handling unexpected mishaps plus:
* Plentiful tips for hiring help for your event: the cooks, caterers, bartenders, bands, valet, etc.
* Guidelines for provisioning the proper types and amounts of liquor, wine, beer and food for your event.
* Interesting, easy-to-make and flavorful recipes that you'll actually use.
* Cocktails you will really concoct, and not just for a single glass, but also for pitchers and blenders for your party.
* Tips for preparing yourself for the party and on hosting.
* Handy checklists to use when planning and purchasing.
* Tons of information on subjects related to entertaining: wine, beer, liquor, cheese, and the ever-increasing variety and number of food terms that you will encounter on menus and in cookbooks that you might be embarrassed to admit that you don't know.

The authors bring a wealth of experience, both personal and professional, to the subject. Mike Riccetti is the author of the successful "Houston Dining on the Cheap" guidebooks, and contributes to several publications oncerning food, dining and drinking, and some less important topics. Co-author Michael Wells has been in the hospitality business for over twenty years and has managed restaurants, bars, and clubs, and has also organized and operated special events in Texas and Hawaii. He is currently the co-owner of the legendary Marfreless bar in Houston.

Dining at the Linemans Shack or Opportunities in Culinary Careers

Dining at the Lineman's Shack

Author: John Weston

Mountain lion barbacoa. Margarita's yam soufflé. Pastel de Choclo, a.k.a. Rodeo Pie. And for dessert, perhaps, Miss Ruby Cupcakes. These are but a few of the gustatory memories of John Weston that waft us on a poignant journey into the past in the company of a gifted writer and unabashed bon vivant.

The place is Skull Valley in central Arizona, the time the 1930s. Taking food as his theme, Weston paints an instructive and often hilarious portrait of growing up, of rural family life under difficult circumstances, and of a remote Arizona community trying to hold body and soul together during tough times. His book recalls life in a lineman's shack, interlaced with "disquisitions on swamp life, rotting water, and the complex experience of finding enough to eat during the Great Depression."

Central to Weston's account is his mother Eloine, a valiant woman rearing a large brood in poverty with little help from her husband. Eloine cooks remarkably well—master of a small repertory from which she coaxes ideas surprising even to herself—and feeds her family on next to nothing. She is a woman whose first instinct is to cry out "Lord, what am I going to feed them" whenever visitors show up close to mealtime. Recalls Weston, "Her strength lay in a practical- and poverty-born sense that there must be more edible food in the world than most people realized," and he swears that six out of seven meals were from parts of four or five previous meals coming round again, like the buckets on a ferris wheel.

Although Weston evokes a fond remembrance of a bygone era that moves from Depression-era Skull Valley to wartime Prescott, rest assured: food—itsacquisition, its preparation, its wholehearted enjoyment—is the foundation of this book. "I did not have a deprived childhood, despite its slim pickings," writes Weston. "If I recall a boiling pig's head now and then, it is not to be read as some Jungian blip from Lord of the Flies but simply a recurring flicker of food-memory." Whether remembering his father's occasional deer poaching or his community's annual Goat Picnic, Weston laces his stories with actual recipes—even augmenting his instructions for roasted wild venison with tips for preparing jerky.

Dining at the Lineman's Shack teems with sparkling allusions, both literary and culinary, informed by Weston's lifetime of travels. Even his nagging memory of desperate boyhood efforts to trade his daily peanut-butter sandwich for bacon-and-egg, baloney, jelly, or most anything else is tempered by his acquaintance with "the insidious sa-teh sauce in Keo Sananikone's hole-in-the-wall restaurant on Kapahulu Street"—a peanut-butter-based delicacy for which he obligingly provides the ingredients (and which he promises will keep, refrigerated in a jar, for several weeks before baroque things begin to grow on it).

Through this tantalizing smorgasbord of memories, stories, and recipes, John Weston has fashioned a wholly captivating commentary on American culture, both in an earlier time and in our own. Dining at the Lineman's Shack is a book that will satisfy any reader's hunger for the unusual—and a book to savor, in every sense of the word.

Publishers Weekly

Until he was 11, Weston (The Boy Who Sang the Birds) lived with his family in an abandoned fence-tender's shack in Skull Valley, Ariz. There was no bathroom, the roof leaked, holes in the floor were covered with flattened coffee cans, and the family was constantly preoccupied with the "complex experience of finding enough to eat during the Great Depression." In this colorful but uneven culinary memoir, Weston recalls how his mother, Eloine, concocted meals out of whatever was at hand, sometimes nothing more than government beans, flour and rice, and the provisions her children obtained by poaching, foraging and raiding neighbors' cornfields and orchards. Even so, it wasn't a deprived childhood. There were dances at the Community Hall, annual Goat Picnics and Eloine's imaginative cooking: "a small repertoire from which she could coax ideas surprising even to herself," such as spaghetti with white gravy, salt pork, and raw egg-her version of carbonara sauce. After Weston's father died, the family moved to the nearby cowboy town of Prescott, where Weston discovered rodeos and Baptist summer camp and where Eloine "launched her quixotic deflection into Mexican cooking." Throughout the book, Weston skillfully draws the reader into the world of his childhood, then breaks the spell by letting his obsession with food lead him into rambling digressions about his experiences with gourmet cuisine as an adult. Even when he shares some of his mother's recipes, he can't resist adding more sophisticated versions that include ingredients unknown to his mother, such as wine, cognac, balsamic vinegar and heavy cream. These deviations undermine his theme, as do vignettes about love, loss and sexual awakening-detached narratives that jar this otherwise appealing memoir. (Apr.) Copyright 2003 Cahners Business Information.

Library Journal

Weston, whose fiction includes Goat Songs and The Boy Who Sang the Birds, turns to nonfiction with this culinary memoir of growing up in the 1930s and 1940s in Arizona. Living in a lineman's shack in Skull Valley, Weston and his family knew the taste of poverty well, but Weston's mother, Eloine, always managed to create dishes out of skimpy offerings and available ingredients. Much of this memoir is devoted to her and to her necessarily inventive and practical approach to cooking. The small selection of recipes scattered throughout the book, including Basic Red Chile Sauce and Rodeo Pie, reflect the different culinary sources, including Eloine's Southern heritage and the regional Mexican influence, that inspired the foods that filled the author's childhood. Though for some readers the occasional shift to other places and times might cause momentary dissonance, Weston's writing is vivid and powerful. Recommended for libraries in the Southwest and public libraries where culinary biographies are popular.-John Charles, Scottsdale P.L., AZ

See also: Hot Times or Suenos Divinos

Opportunities in Culinary Careers

Author: Mary Deirdre Donovan

OPPORTUNITIES IN . . . SERIES PROVIDES VALUABLE CAREER INSIGHT TO STUDENTS AND JOB SEEKERS!

The most comprehensive career book series available, Opportunities in . . . explores a vast range of professions.

Each book offers:

• The latest information on a field of interest
• Training and education requirements for each career
• Salary statistics for different positions within each field
• Up-to-date professional and Internet resources
• And much more

Postharvest Pathogens and Disease Management or Nightly Specials

Postharvest Pathogens and Disease Management

Author: P Narayanasamy

POSTHARVEST PATHOGENS AND DISEASE MANAGEMENT

Postharvest diseases caused by microbial pathogens account for millions of dollars in losses of both durable and perishable produce products every year. Moreover, with consumers increasingly demanding minimally processed vegetables and fruits--which can be invaded by human pathogens--there is an imperative need for suitable protective measures to provide pathogen-free commodities that are free from, or contain only acceptable levels of, chemical residues.

Providing details of both conventional and modern molecular techniques applicable for the detection, identification, and differentiation of field and storage microbial pathogens, Postharvest Pathogens and Disease Management:
* Discusses diseases of both durables and perishables during transit and storage
* Provides a basic understanding of the effects of handling and storage practices as well as field conditions and product susceptibility on the development of postharvest diseases
* Reveals, as a cautionary note, the potential hazards of mycotoxins with carcinogenic properties that can contaminate fruits and vegetables
* Contains detailed information derived from elucidative evidence and disease data in order to explain the infection process and subsequent stages of disease development
* Helps readers to avoid conditions that favor disease incidence and spread
* Includes real life examples of disease management strategies to help readers develop effective disease management systems suitable for different ecosystems
* Emphasizes the importance of integrating several different effective methods in tandem, including the development of cultivars withresistance to postharvest diseases; the selection of suitable analytical methods; and the effective use of biocontrol agents and chemicals
* Presents protocols for numerous techniques and basic methods, making the book a distinctive and highly useful teaching and research tool

Postharvest Pathogens and Disease Management offers readers insight into the principles and methods of avoiding and managing postharvest diseases of fruit and vegetable products in an efficient, economical, and environmentally feasible manner, allowing producers to sell safer, higher-quality produce to the public and prevent the losses associated with postharvest disease.

Table of Contents:

1	Introduction	3
2	Detection and identification of postharvest microbial pathogens	9
3	Ecology of postharvest microbial pathogens	79
4	Disease development and symptom expression	117
5	Influence of cultivation practices and harvesting methods	193
6	Influence of postharvest handling and storage conditions	212
7	Preventive and physical methods	255
8	Genetic resistance of host plants for disease management	284
9	Biocontrol agents for disease management	357
10	Biotechnology for the improvement to resistance to postharvest diseases	434
11	Postharvest disease management through chemicals	475
12	Integrated systems for the management of postharvest diseases	537

Go to: Comunicazioni di Digitahi

Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home

Author: Michael Lomonaco

Have you ever wondered why restaurants have nightly specials? There are many reasons, actually, but they all have one thing in common: spontaneity. Nightly specials are a way to cook with seasonal fruits and vegetables, the catch of the day, unexpected leftovers, and spur-of-the-moment market finds. They are also a way for chefs to experiment with exciting new ingredients, develop their own signature dishes, and road-test new ideas that may eventually become regular menu features.

If these reasons sound familiar, that's because they all apply to home cooks as well.

Because there's no set menu in a home kitchen, every dinner is a nightly special. But all too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials shows home cooks how restaurant and home cooking can meet. Acclaimed New York chef and host of the Travel Channel's Epicurious, Michael Lomonaco, along with award-winning food writer Andrew Friedman, offer up 125 recipes that use fresh and spontaneous ingredients to create innovative starters, salads, entrees, sides, and desserts. All the recipes are simple, loosely improvised dishes that will inspire home cooks to be flexible and remain open to each day's culinary possibilities. Best of all they can be selected at the last minute and cooked successfully in relatively little time.

No matter what the season or occasion, you'll find the perfect recipe in Nightly Specials. Toss together salads like Cool Roasted Beets with Mint or Mango and Red Onion Salad with Basil Vinaigrette. Warm up with a bowl of Curried Pea Soup with Frizzled Ginger or Moroccan Lamb Stew. Main courses include everything fromquick-comforting favorites such as Supermarket Mushroom Risotto to show-stoppers such as Hacked Chile Lobster and Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Eggplant. Desserts range from holiday classics such as Pear-Cranberry Upside-Down Cake to peak-of-the-summer favorites such as Plum and Peach Cobbler and indulgences such as Baked Alaska with Coconut Sorbet and Chocolate Ice Cream and Chocolate Truffles.

Simple Italian Cookery or Ice Cream Mix Ins

Simple Italian Cookery

Author: Antonia Isola

The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts.

Go to: This House Has Fallen or When States Fail

Ice Cream Mix-Ins: Easy Homemade Treats

Author: Jeff Keys

Create fabulous ice cream and frozen desserts by "mixing in" ingredients to homemade or store-bought premium ice cream. Grab a spoon, and dig in!

Quantity Food Sanitation or Evaluating Beer

Quantity Food Sanitation

Author: Karla Longre

A celebrated classic updated and revised for the 1990s and beyond . . .

Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food.

This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the public—from purchasing safe food, through the numerous steps involved in preparation and storage, to final service.

The most complete, up-to-date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition:

• Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications
• Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food
• Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life
• Incorporates the latest food safety guidelines and procedures
• Includes the HACCP system for avoiding contamination in food service operations

See also: Contabilit�

Evaluating Beer

Author: Publications Brewer

From defining off-flavors to analyzing competition-winning beers, Evaluating Beer will help develop your tasting and evaluating skills.

Good Food For Friends or Chicken Perfection with DVD

Good Food For Friends

Author: Good Food magazin

When having friends over for a meal, most of us like to try new, up-to-the-minute recipes. More importantly, we need to be sure that these recipes work well and can be prepared ahead. All the recipes in Good Food for Friends have been devised and tested to meet these needs and more. The cookbook is arranged by chapters that include Soups, Starters, Lunches and Light Meals, fish and Seafood Main Courses, Meat Main Courses, Vegetables and Salads, and Desserts, and each includes at least one step-by-step masterclass as well as preparation times, storage tips, and wine notes. There's also an invaluable section on planning dinner parties. With sumptuous color photos and clear instructions throughout, this is a cookbook that ensures that the cook will enjoy the event—and the food—as much as their friends.

Go to: Ética en el Lugar de trabajo:Instrumentos y Táctica para Transformación Organizativa

Chicken Perfection with DVD (Cooking Perfection Series)

Author: Belinda Jeffery

This new series of books will help you get back into the kitchen and experience the fun of creating sensational mouth-watering meals through the simplicity of easy-to-read, step-by-step instructions. Stunning photography and recipes by accomplished chefs will make you want to collect every single title.

Table of Contents:

	Introduction	4
	Starters, snacks and savories	10
	Broiled chicken	22
	Chicken salads	32
	Pan-fried chicken	44
	Oven-cooked chicken	58
	Glossary	74
	Conversions	76
	Index	78

British Brewing Industry 1830 1980 or Murder Etouffee

British Brewing Industry, 1830-1980

Author: T R Gourvish

No industry provides more household names than brewing; none retains a firmer place in British culture; and at the height of the temperance movement none was more controversial. Yet this volume provides an extended account of brewing in the modern period. Thoroughly based upon research in brewing archives, it surveys the industry from 1830 to 1980, tracing its development from one in which there were thousands of firms producing beer to one now dominated by half a dozen large companies. It is an account which carries the reader from the porters, ales and stouts, the vast vats, drays and myriad beer houses of early Victorian England, to the draught lagers, giant fermenters, beer tankers and theme pubs of the late twentieth century. In this wide-ranging book the authors discuss free trade in beer, the impact of temperance, and the emergence of the great Victorian breweries together with their acquisition of public houses and company status. In the twentieth century, they examine the impact of two World Wars, the movement for improved public houses, the sobriety of the 1920s, and the revolution sweeping the industry since the 1950s.

New interesting textbook: The Thunderbird Guide to International Business Resources on the World Wide Web or Financial Management for Nonprofit Organizations

Murder Etouffee

Author: Eric Wilder

When visiting New Orleans years ago, I searched for a book that would give me a quick feel for the City—a collection of information and ideas about culture and cuisine, along with a historical overview. Sadly, no such document existed. I wrote "Murder Etouffee" to correct this vacancy and to provide visitors to the Big Easy with a wealth of ideas and information to help them enjoy their stay in the city. "Murder Etouffee" is a collection of stories about Louisiana and New Orleans in particular. It also contains regional recipes and cooking tips that embody Creole and Cajun cuisine—stories and recipes giving readers an authentic "feel" for the people of New Orleans. Lagniappe is a French word meaning a gift or something extra, and "Murder Etouffee" gives its readers a "little something extra," taking them on a whimsical and historical tour of one of the most unique regions in the United States—a region recently subjected to the worst natural disaster in the history of this country.

La Cocina del Eden or Classico Pasta Sauce Cookbook

La Cocina del Eden

Author: Igone Marrodan

Degustar junto a la persona amada los exquisitos manjares que aparecen en este libro despertará en muchas parejas la voluptuosidad, llave para acceder al idílico Edén de que fueron expulsados Adán y Eva tras haber compartido la apetitosa manzana.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

Books about: Putins Russia or States and Markets

Classico Pasta Sauce Cookbook: Tempting Home Cooked Meals Using Authentic Italian Pasta Sauces

Author: Antigone Dallas

Classico is the leading premium pasta sauce in today's marketplace. Each authentically Italian sauce is created using only the finest ingredients resulting in a delicious made-from-scratch taste. By using this sauce as a starter, you can create exciting and delicious homemade meals in only minutes.

Featuring more than 100 recipes, The Classico Pasta Sauce Cookbook contains a variety of recipes which showcase Classico's red, Alfredo and pesto sauces. These recipes are not only for pasta but for an impressive array of dishes and meals. From chicken and pork to seafood and countless vegetarian entrées, this cookbook gives you everything from appetizers to complete meals. But we have not forgotten the pasta lover and have included more than 20 pasta recipes. The combination of Classico sauces and these great recipes will ensure outstanding results every time.

Some of the delicious recipes featured are: Hearty Vegetable Soup, Tuscan Chicken with Garlic and Capers, Baked Stuffed Zucchini, Pesto-Topped Salmon Kebobs, Easy Pot Roast, Cheese-Filled Tortellini with Fresh Basil, Golden Cherry Tomato and Pesto Tart, Vegetarian Chili, Stuffed Pork Tenderloin with Mushrooms.

• More than 100 recipes for exciting and delicious dishes
  
• Full-color photography throughout
  
• Wide variety of red, Alfredo and pesto sauces featured
  
• Cooking tips and techniques
  
• For novice and experienced cooks alike
  
• Creative meal ideas for entertaining
  

Classico takes great pride in the premium ingredients that go into its carefully prepared pasta sauces.The results are unique, authentically Italian sauces that allow you to experience the made-from-scratch taste you've come to expect from Classico.

Food for All Season or Pumpkin Companion

Food for All Season

Author: Ross Burden

Ross Burden presents 150 seasonal recipes that are designed to fuse a relaxed evening with interesting and unusual food. The book offers an eclectic mixture of flavours and style, from tarragon chicken with mushroom boxes to poached pear with lime caramel sauce.

Look this: Teoria finanziaria intermedia

Pumpkin Companion

Author: Elizabeth Brabb

Pumpkins have been a part of American life for a long time. From Halloween to pumpkin pie everyone knows something about them, but there is more, much more. Pumpkins have an unusual if not a mysterious past. Gourd seeds have been found in 12th-Dynasty Egyptian tombs and Mexican archaeological sites that date back to 7,000 B.C. How they arrived to the Americas is the focus of Bruce T. Paddock's introduction. Although these facts are inconclusive, the recipes prepared by Elizabeth Brabb are certain. From pumpkin pie to cream of pumpkin soup, each recipe is as scrumptious as the aroma of butternut squash on a cool, autumn day. Elizabeth presents a wide assortment of pumpkin favorites and some unlikely meals such as pumpkin ice cream and chocolate covered pumpkins. You'll know what I mean after you've had a chance to read the book.

Farmhouse Cookbook or Flavoring with Culinary Herbs

Farmhouse Cookbook

Author: Liz Trigg

This treasure house of country fare embraces the very best of fresh, natural ingredients--cheese and eggs from the dairy, shell fish from the seas, grain from the fields vegatbles from the garden and fruit from the orchard.

Go to: Greatest Dishes or Stuff It

Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation

Author: Mary El Baz

Add some 'aroma therapy' to your everyday and special dishes by seasoning with the extraordinary essence of culinary herbs. Whether it's with pungent rosemary or subtle chervil, your meals are sure to tantalize when you use the cooking and flavoring tips in Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation. Learn which herbs are considered pungent, strongly accented, or harmoniously mix well with others, and how each blends with certain foods to enhance flavor. Delicious recipes not only feature the various combinations of delicate and appetizing herb flavors and the foods with which they blend, but also those for herb butters, seasoning blends, cordials, and jellies. To extend your cooking pleasure with culinary herbs, Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation includes tips on cultivating herbs in your garden or indoors, and preserving the herbs for use year-round.

Author Mary El-Baz offers savory recipes for cooking with pungent, strongly accented, and harmonious blending herbs-

Pungent: Rosemary Chicken in Mushroom Sauce * Stuffed Mushrooms with Sage * Ham and Bean Soup

Strongly Accented: Tomato-Basil-Mozzarella Salad * Thai Shrimp with Pasta * Lemon-Coriander Tea Cookies * Dill Batter Bread * Moroccan Mint Tea * Tarragon Turkey Breast * Soft Cheese Spread with Thyme

Mixers: Chervil Pesto Spread * Parsley Crumb-Topped Tomatoes * Grilled Pork Chops with Summer Savory-Mustard Marinade * Herbed Angel Hair Pasta * Multi-Purpose Beef Seasoning Blend

The Book Of Tea or House of Mondavi

The Book Of Tea

Author: Kakuzo Okakura

In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, witty and greatly responsible for bridging Western and Eastern cultures.
Nearly a century later, Kakuzo's The Book of Tea is still beloved the world over. In this edition, readers are treated to Kakuzo's delicious wisdom along with evocative quadratone photographs in an exquisite new package. Interwoven with a rich history of tea and its place in Japanese society is poignant commentary on Eastern culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea is a delightful cup of enlightenment from a man far ahead of his time.
Author Bio: Okakura Kakuzo (1862-1913) devoted his life to teaching, art, Zen, and the preservation of Japanese art and culture, working as an ambassador, teacher, writer, and, at the time of his death, as the Curator fo Chinese and Japanese Art at the Boston Museum.

Liza Dalby has lived intermittently in Japan since she was a teenager. She is the first non-Japanese ever to have become a geisha. She received a PhD in anthropology from Stanford University in 1978 and is the author of several books, including Geisha, and the upcoming Tale of Murasaki.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Books about: Cooks Books or Roses Table

House of Mondavi: The Rise and Fall of an American Wine Dynasty

Author: Julia Flynn Siler

The New York Times bestseller, now in paperback: a scandal-plagued story of the immigrant family that built—and then lost—a global wine empire Set in California's lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp.'s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn Siler brings to life both the place and the people in this riveting family drama. A meticulously reported narrative based on more than five hundred hours of interviews, The House of Mondavi is a modern classic.

Barrons

Based on exhaustive research and interviews, each page is packed with facts and footnotes which, by dint of superb writing, manage to engage the reader and avoid the data brain-lock that would have plagued a less-talented journalist.

Eric Asimov

Call it Greek tragedy or Shakespearean drama, Biblical strife, Freudian acting out, or even soap opera. . . . Compelling. (Eric Asimov, The New York Times)

Wine Spectator - James Laube

Explores the Mondavis' bumpy journey in grand and fascinating detail. . . . Fluid and well-written.

BusinessWeek

A fascinating chronicle . . . a twisted tale filled with big egos, beautiful backdrops, and charismatic-yet-flawed characters who pull off towering feats and then throw them all away.

U.S. News & World Report

Epic

Seattle Post–Intelligencer

A first-rate job of creating a balanced view of this epic A merican drama. . . . T he book reads like a novel and her crisp style makes the book compelling regardless of whether the reader has an interest in wine. . . . It's a great summer read but it also belongs on the reference shelf of any wine library.

NPR Day to Day

A riveting story that is part soap opera, part Shakespearean family drama.

Write out of the Oven or The Book of Great Breakfasts and Brunches

Write Out of the Oven!: Letters and Recipes from Children's Authors

Author: Josephine M Waltz

A collection of letters and recipes from more than 50 well-known and award-winning children's authors provides insights into their lives and advice to the children who wrote to them. Each entry includes the student's letter to the author, the author's response, and a recipe from the author. Appendices include helpful cooking terms and measurements. a portion of the proceeds from sale of this book goes to a children's literacy foundation.

School Library Journal

When a sixth-grade class wanted to raise money for CLiF, a children's literacy foundation in Vermont, they began crafting letters to their favorite authors, discussing their favorite book and asking that the author donate a favorite recipe. This resulting book offers a unique glimpse into the personalities and culinary habits of more than 50 children's authors and the often astute observations of student writers. Here's a sampling of an engaging letter to T. A. Barron: "I truly believe that I was meant to read it after nearly pulling down an entire shelf of books and was only able to catch one, which was none other than The Lost Years of Merlin." There's no better sell for a good book than a recommendation from a true fan. Dick King-Smith adds sweetness and spice with a letter about his writing habits, his past life farming, and a favorite cat who "had 104 kittens in her lifetime." The cookbook is arranged by categories such as dips, breads, breakfast foods, and main dishes. There are cooking safety tips; a complete index of student and professional writers, as well as an index of recipes. It is doubtful that any gourmet chefs will be born as a result of this compilation, but these young people promise to be wonderful writers themselves. Such a rich and sumptuous dialogue is substantial fare, a feast for hearts and minds.-Teresa Pfeifer, Alfred Zanetti Montessori Magnet School, Springfield, MA Copyright 2006 Reed Business Information.

Go to: More Self than Self or Health Illness and the Social Body

The Book of Great Breakfasts and Brunches

Author: Terence Janericco

This book presents many exciting, delicious, and interesting dishes for breakfasts and brunches besides giving delightful suggestions on how and when to entertain early in the day. In response to growing concerns about nutrition, The Book of Great Breakfasts and Brunches provides a host of healthy meals as well as traditional favorites.

Aunt Carolines Dixieland Recipes or Ask The Wine Doctor

Aunt Caroline's Dixieland Recipes

Author: Emma McKinney

Drawn from the "treasured memories of Aunt Caroline Pickett, a famous old Virginia cook," the recipes collected in this 1922 volume take the "pinch of this" and "just a smack of that" cookery of the "Old Southern Mammy" and recreate them in a "scientific" manner so that home cooks may create them in their own kitchens.

Look this: Dress and Morality or Skin Aging

Ask The Wine Doctor: All The Questions You Had About Wine But Were Too Busy Sipping To Ask

Author: Edward Finstein

In an accessible question-and-answer format, Edward Finstein (a.k.a. Dr. WineKnow) takes the reader through the various areas of wine knowledge, working with questions he has been asked by clients and students during his quarter-century as a wine consultant, writer, and teacher.
He addresses questions about the growing of wine, making it, finding and buying it (including a demystification of the puzzling information on wine labels), storing and aging it, and serving it (where should you store your glasses to assure good tasting?). Most attention, however, is paid to enjoying it, including how to handle restaurant wine lists and rituals, how your health can affect your tasting, and how to get the most from the matching of food and wine. Each chapter is peppered with “Grape Flashes,” containing interesting bits of information, and the book also includes a glossary of wine terms, a simple guide to food and wine matching, and a selected bibliography for further reading.
Edward Finstein believes that the most important thing about wine is enjoyment – and understanding aids that enjoyment.

Author Biography: Edward Finstein is a well-known wine expert. He writes wine columns in magazines and newspapers across the country and abroad, and travels around the world to judge wine competitions. He is also president of WineKnow, a company dedicated to wine knowledge, for which he plans and delivers numerous wine seminars. Edward Finstein lives in Toronto.

Know Your Onions or Mrs Beetons Hinterland or Wine

Know Your Onions or Mrs Beeton's Hinterland

Author: Susan Watkin

"Mrs Beeton's Book of Household Management" was and is hugely popular. First published in 1861, nearly two million copies were sold by 1868. "Know Your Onions or Mrs Beeton's Hinterland" contains recipes and household hints from books and magazines published from about 1820 to the 1860s; books and magazines that may have influenced Mrs Beeton. Some of the recipes and household hints are from Samuel Beeton's "Englishwoman's Domestic Magazine" and may well have been contributed by Mrs Beeton herself. "Know Your Onions or Mrs Beeton's Hinterland" is a treasure trove jam-packed with old recipes and household hints, mostly from the early to mid nineteenth century. In this book you will come across such delights as: how to cook and prepare a boar's head (not for the squeamish!); how to pacify a cross baby; how to restore rancid butter by using animal charcoal; a cure for baldness; and much, much more. If you enjoy cookery books, then you will love this book.

Book about: Living with Rheumatoid Arthritis or Nearly Departed

Wine (Quamut)

Author: Quamut

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.

Don’t know a Rioja from a Riesling?

Since people first learned to ferment grapes more than 6,000 years ago, wine has become a cultural institution, not to mention a huge international industry. Immerse yourself in the good life by learning to:

• Understand wine types, terminology, and tasting techniques

• Classify wines by their characteristics and geographical origin

• Buy, order, and serve wine like a pro

Erotic Cookbook or Con Energia Ante El Sol

Erotic Cookbook, Vol. 1

Author: Christina Moles Kaupp

Food and foreplay are inextricably connected. The Erotic Cookbook draws inspiration from Europe and Asia, where the sensual and spiritual blend with the culinary to spark essential life energies. Sample 100 recipes from "Catch-Me" Crab Soup to "Up All Night" Espresso Mousse to create an irrepressibly sexy mood for diners and lovers. Kaupp weaves in the history of love potions and the psychology of seduction, a full guide to aphrodisiacs and where to obtain them, plus chapters devoted to aphrodisiac drinks and seduction menus. With recipes arranged from foreplay to climax, The Erotic Cookbook will not fail to create the perfect setting for seduction.

About the Author:
Christina Moles Kaupp is an experienced cookery and lifestyle journalist.

New interesting book: Voices in the Kitchen or Put Your Biscuits in the Oven and Your Buns in Bed

Con Energia Ante el Sol

Author: Igone Marrodan

El verano ya está aquí, y con él las vacaciones que la mayoría disfrutamos, además de las altas temperaturas que en algunos momentos es difícil soportar. Este número incluye los platos más refrescantes y tonificantes, y muy sencillos de preparar, para que podamos hacer frente a los calores estivales.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

How to Fold Napkins or Nutrition for Foodservice Managers

How to Fold Napkins (Quamut)

Author: Quamut

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.

Add an artful touch to the table.

At an elegant dinner party or even a simple family meal, specially folded napkins can really class up your table. Learn how to create:

• Flat napkin folds and silverware pouches
• Three-dimensional shapes, from the bird of paradise to the bishop’s hat
• Goblet folds, such as the lily and fleur-de-lis

See also: Like a Fish in Water or Herbs

Nutrition for Foodservice Managers: Concepts, Applications, and Management

Author: Mahmood A Khan

This book provides a thorough understanding of nutritional concepts and applications in management and foodservice operations.

Booknews

After general coverage of nutrition, dietary guidelines, and consumer food habits, chapters focus on food components<-->proteins, carbohydrates, lipids, vitamins, minerals, and water and electrolytes<-->with information about each one's function and role in food preparation. Subsequent chapters address recipe development, menu planning, labeling, food purchasing and storage, food preparation and nutrient retention, special diets, and management and marketing from a nutritional point of view. Annotation c. by Book News, Inc., Portland, Or.

Norman Van Akens Feast of Sunlight or Best American Recipes 2003 2004

Norman Van Aken's Feast of Sunlight

Author: Norman Van Aken

200 make-at-home masterpiece dishes from the virtuoso of new world cuisine, Norman Van Aken.

Books about: Middle Path Cookbook or Margaret Fultons Kitchen

Best American Recipes 2003-2004: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet

Author: Fran McCullough

Where can you turn to find the best recipes of the past year? According to reviewers for the New York Times, People, Food & Wine, House Beautiful, the Wall Street Journal, The Today Show,and many others, the answer is The Best American Recipes. Having this volume at your disposal is like subscribing to every food magazine in the country, owning every newly released cookbook, and having a trusted food authority to test every single recipe.

For this year's volume, the most wide-ranging and exciting yet, series editors Fran McCullough and Molly Stevens tested their way through more than a thousand choices, including
* magazines (from Gourmet to Real Simple to Newsweek)
* cookbooks (from The Sopranos Cookbook to The Convent Cook)
* newsletters (from restaurant publications to winery handouts)
* Web sites (from About.com to the California Walnut Commission site)
* food packages (from the back of a crème fraîche package to a tag on a lemon squeezer)
* and even insider e-mails from one food professional to another.
What's new in this year's edition? In a word, simplicity. The Best American Recipes 2003-2004 gives you 147 fabulously easy recipes. There's a foolproof pasta from the world-famous French chef Alain Ducasse; a first-rate barbecue sauce from Lady Bird Johnson; a terrific breakfast from the cookbook that won this year's top award; bar cookies that caused a sensation at a New York cocktail party (made from Rice Krispies, no less); and the hands-down favorite cheesecake of The West Wing's Martin Sheen. In addition, you'll find all the answers to your holiday needs, from a foolproof juicy turkey that's the specialty of a New York restaurateurto desserts for the festive table.
Also in The Best American Recipes are the top ten food trends of the year and a list of the ten best-of-the-best recipes published this year.

Publishers Weekly

By paging through dozens of cookbooks, magazines, newspapers and newsletters, McCullough and Stevens, food writers and recipe sleuths, have come up with moe than 130 of the very "best" of this year's recipes. Several things make the latest edition in this series so much fun. First, there is the witty introduction by restaurant critic Richman, who clearly intends to eat his way right through the book. Then, there is the colorful mix of starters, soups, salads, entrees and desserts. These range from simple (Olive Butter from Saveur) to complex (Rosemary-Scallion Crusted Rack of Lamb from Sara Moulton Cooks at Home; homey (Amazing Overnight Waffles from Mollie Katzen's Sunlight Caf ) to fresh (Italian-Style Tuna Salad with Green Beans, Potatoes, and Red Onion from David Pasternack in the New York Times); and from all-American to multi-ethnic (with thanks to Bobby Flay, Madeleine Kamman and Mario Batali, among others). Flavors are bold, and cooking style is "seriously simple." Finally, there are the wonderfully helpful and enthusiastic "cook's notes" and "tips," which accompany nearly every dish, and provide useful information like how to juice a pomegranate or reinvigorate frozen shrimp. McCullough (Great Food Without Fuss) and Stevens (Williams-Sonoma New England) have given readers a nice taste of the year's recipes. (Oct.) Copyright 2003 Reed Business Information.

Secret Ingredients or Relish

Secret Ingredients: The Magical Process of Combining Flavors

Author: Michael Roberts

There are no such things as secrets in the kitchen-but there are secret ingredients, those ingredients that are not tasted but would be missed if they were omitted. The key to using these wonderful flavor-highlighting techniques is found in nearly 200 extraordinary recipes such as Lamb with Blue Cheese, Jalapeños and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.

New interesting textbook: A Guide to Federal Taxation or Business English

Relish: The Extraordinary Life of Alexis Soyer, Victorian Celebrity Chef

Author: Ruth Cowen

Rarely has a man defined the spirit of an age as well as Alexis Soyer. A celebrity chef, bestselling author, entrepreneur, inventor, and Crimean war hero, Soyer built the world famous kitchens of London's Reform Club and filled them with such ingenious inventions as the gas stove and steam lifts. In the 1840s he established soup kitchens during the Irish potato famine—a revolutionary concept at the time—and in the following decade risked his life by traveling to the Russian peninsula to reform army catering for the troops, saving thousands of soldiers from the effects of malnutrition. But Soyer—in the spirit of his age—was also a secret womanizer, near bankrupt, and an alcoholic. Despite the fame of his lifetime, Soyer dropped completely from the public eye after his untimely death. His friend Florence Nightingale, never one to praise lightly, wrote that his passing was "a great disaster for the nation." Despite making several fortunes Soyer died penniless. His personal papers were destroyed, his funeral a hushed-up affair, and today his grave lies neglected and rotting. This is the story of one of the Victorian age’s most favored—and soon forgotten—shining stars.

Table of Contents:

List of Illustrations     vi
Prologue: 'To Her'     1
'The enfant terrible of Montmartre'     5
'A mere cook'     17
'The glory of the edifice'     31
'The messenger of death'     52
'Cherie, Cherie, Cerrito!'     69
'Cook and dress ten ears ...'     88
'A broth of a boy'     108
'Our eyes sparkle and our palates yearn'     135
'Sir Oracle'     153
'The world his Club, his guests are universal'     176
'Its halls once more glitter'     200
'Vexation, disappointment and loss'     232
'Pro bono publico'     253
'Captain Cook'     282
'He has no successor'     310
Epilogue     323
Acknowledgements     326
Bibliography     329
Index     333

Home Cooking or Grandmas Favorite Desserts

Home Cooking: 225 Family-Friendly Recipes with a Dash of Sophistication

Author: Peggy Trowbridge Filippon

Home cooking just got a makeover. In The About.com Guide to Home Cooking, queen of comfort food Peggy Trowbridge Filippone reimagines family-style fare-adding a much-needed dash of savory sophistication. With Peggy at your side, you'll learn the tricks of the kitchen trade that make every meal a culinary delight! With recipes that are as easy as they are delicious, you'll whip up exciting variations of such classics as:

• Curried Deviled Eggs
• Blue Cheese and Bacon Twice-Baked Potatoes
• Easy Wine-Marinated Brisket
• Pomegranate Lamb
• Peach Amaretto Duck Breast
• Boneless Stuffed Turkey with Pistachios
• Butterscotch-Stuffed Brownie Bites

With The About.com Guide to Home Cooking, eating at home has never been more appetizing!

Read also Cooking for Two or Karma Cookbook

Grandma's Favorite Desserts

Author: Debbie Bell Jarratt

Author Michael J. Liddy "and a lot of grandkids" celebrate Grandmas everywhere with this collection of heartwarming recipes. It may be an image of an apple pie cooling on the windowsill that still makes us smile when we think about dessert time with Grandma. It's an image, or even a feeling, that we all wish we could have again. Memories of a simpler time. Now you can bake the way Grandma used to and savor the taste of yesteryear...today. It takes an award-winning illustrator with incredible warmth and family spirit to create Grandma's delightful designs, cooking with universal appeal and a pinch of familiarity. Debbie Bell Jarratt's charming artistry blends your memories of Grandma and her heavenly kitchen aromas into a colorful, whimsical collection.

Cooking with the Kosher Butchers Wife or Year at Ballymaloe Cookery School

Cooking with the Kosher Butcher's Wife

Author: Sharon Luri

Written in a humorous, fun style, COOKING WITH THE KOSHER BUTCHERâЂ™S WIFE is like no other cookery book. It will keep eager meat lovers entertained as they try out Sharon LurieâЂ™s delicious recipes.

After 25 years of experimenting, creating and improvising, Sharon finally dispels the old myth that, because cooking with kosher meat means eating only from the forequarter, meals are limited to tough, dry and boring meat! She proves that kosher meat is of the highest grade and quality, and by means of notes and tips, and tried-and-tested recipes, helps the reader prepare mouthwatering beef dishes, as well as wonderful lamb, veal and poultry fare. Other recipes include marinades, soups, deli delights, side dishes, vegetables and unforgettable desserts.

All the recipes in COOKING WITH THE KOSHER BUTCHERâЂ™S WIFE are also suitable for the lactose intolerant. With the many non-dairy substitutes available today, Sharon proves that non-dairy desserts can be just as delectable as their dairy counterparts.

Read also The Prince or In Defense of America

Year at Ballymaloe Cookery School

Author: Darina Allen

This is a comprehensive book detailing a year at the world-renowned Ballymaloe Cookery School. With more than 125 recipes, this is a celebration of fresh produce and good food. We are guided through the seasons, meeting the local producers and the school's animals. This book is an invaluable guide to making the best of seasonal produce.

Master Dictionary of Food and Wine or Catering Handbook

Master Dictionary of Food and Wine

Author: Joyce Rubash

The completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals.

Booknews

A carefully prepared dictionary--with pronunciation--giving brief definitions of some 8,000 terms relevant to food ingredients, cooking styles, preparation techniques, and types of culinary service. The vocabulary is international and includes wine-related terms. Useful for both amateur and professional cooks and all who work in food service. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

What Exactly Is the Internet?

What Functions are Driving an Enterprise's Adoption of the Internet?

The High Performance Business Team.

Taking New Measures.

Internet Policy for the Enterprise.

Additional Implementation Topics.

Summary and Analysis: Internet and the Enabling Technologies.

Appendices.

References.

Index.

Interesting book: Very Special Agents or Child of War Woman of Peace

Catering Handbook

Author: Edith Weiss

This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

Greens Beans Roots and Shoots or Moms Best Crowd Pleasers

Greens, Beans, Roots and Shoots

Author: Christine Ingram

This comprehensive guide includes a wealth of information on both familiar and exotic vegetables.

Interesting book: Principi di economia

Mom's Best Crowd-Pleasers: 101 No-fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company

Author: Andrea Chesman

Forget the stressful dinner party for twelve. How many home cooks really drag out the china, silver, and linen more than a few times a year these days? Mom’s very best crowd-cuisine is fun, relaxed, and informal. From a hungry group of the kids’ friends looking for afternoon munchies to a potluck office farewell party to a 4th of July barbecue for the neighborhood, today’s typical gatherings are casual occasions to share hearty, homemade food.

Mom’s Best Crowd-Pleasers is full of recipes that reflect the way Mom really cooks today, simply tailored to feed eight or more people. Cucumber Sandwiches, Quesadillas, and Sweet and Sour Meatballs are all simple finger foods perfect for after-work get-togethers, book club meetings, and informal baby showers. Muffalettas, All-American Hamburgers, and deep bowls of Summer Fruit Salad and Broccoli-Rice Salad are delicious at backyard cookouts, tailgate parties, and summer pool parties. And Three-Cheese Noodle Bake, Cuban Black Beans, and Baked Barbecued Chicken will attract happy fans whenever the potluck gathering calls for a hearty hot dish.

Most recipes are designed to feed eight hungry people, but author (and home cook) Andrea Chesman provides advice throughout on expanding recipes, stretching dishes when the dinner seating unexpectedly grows from eight to eleven people, using clever shortcuts that make cooking for a crowd no more difficult than cooking for four, and generally maintaining a degree of sanity as more people come flooding through the front door.

As always, Chesman’s primary accomplishment is to provide homey, hearty tastes that satisfy modern palates, yet still bear the unmistakablestamp of Mom’s Best.

Olive Oil or Cocina italiana

Olive Oil

Author: Jacques Chibois

World Cookbook Fair Awards Best Book of 1999

Other Details: 160 pages, 80 illustrations 8 x 8" Published 2000

Author Biography: Jacques Chibois now runs the restaurant Bastide St. Antoine at Grasse, which has been awarded two Michelin stars.

Oliver Baussan is a native of Provence and the founder of Occitane and O and Co., a company devoted to the distribution of fine olive oil.

Look this: Development Studies or Mergers and Acquisitions

Cocina italiana

Author: Ursula Ferrigno

The 125 recipes collected in this volume include antipasti; pasta and risottos; pizzas and breads; fish, poultry, and meat dishes; and desserts. Advice is given on essential Italian ingredients to keep stocked in the kitchen, and special excerpts discuss foods of special interest including panini, fast pasta sauces, and Italian cheeses. Superb photographs show off the dishes, making this a delicious entry into the world of Italian cooking.


Las 125 recetas contenidas en este volumen incluyen antipasti; pastas y risottos; pizzas y panes; magníficos platos de pescado, aves, y carne; y postres. Se ofrecen útiles consejos sobre elementos indispensables para la cocina italiana y se incluyen alimentos de especial interés como los panini, salsas rápidas de pasta, y quesos italianos. Extraordinarias fotografías complementan las recetas irresistibles, haciendo este libro una entrada ideal al mundo de la cocina italiana.

Design Mix or The Baby Cookbook

Design Mix: Bars, Cocktails and Style

Author: Howard Watson

Cocktails evoke glamour – whether it is James Bond ordering a Martini ‘shaken not stirred’ or Sarah Jessica Parker and her friends in ‘Sex in the City’ sensuously sipping Cosmopolitans. The Design Mix – Bars, Cocktails & Style brilliantly captures the sophisticated, alluring world of today’s international bar scene. As well as profiling over 25 of the top bar and restaurant interiors, this lavishly illustrated book sheds light on the inspiration behind their cutting-edge designs. Alluding to the cocktail’s wider cultural connotations with the inclusion of film stills and posters, it also features many classic recipes as well as new creations by renowned mixologist Jamie Walker. With over 200 photos, this richly atmospheric book offers readers fascinating insights into the exclusive world of cocktail culture.

New interesting textbook: Back Pain Remedies For Dummies or Spa Bliss

The Baby Cookbook: Tasty And Nutritious Meals For The Whole Family That Babies And Toddlers Will Also Love, Vol. 1

Author: Jeannie Lumley

Newly revised for the 1990s, The Baby Cookbook is the final word on infant nutrition. In addition to hundreds of wonderful recipes, it includes vital new information on vitamin requirements, allergies, childhood obesity, nursing, introducing solids, and balancing meals. It also features all the facts on the health benefits and risks of milk, eggs, salt, fluoride, and complete and incomplete proteins.

The Baby Cookbook also includes the author's personal journal of experiences feeding and raising her own baby. Knight's journal takes some of the fear out of raising a baby by showing parents what to expect (and beware of) in feeding their own infants and toddlers.

And, of course, there are the recipes. All of the more than 250 recipesnearly 100 of them new for this edition -- have been designed to be low in sodium, contain almost no sugar, and generally encourage good eating habits.

Best of all, most of the meals in this book can be shared by the whole family. There's Chicken Fricassee, Seafood Chowder, Cheese Enchiladas, Baked Potatoes with Salmon Sauce, Barbecued Ribs, and much, much more, including Homemade Apple Pie. We are not talking strained peas.

The Baby Cookbook is a complete guide to cooking for your family -- from ovens and stove tops to microwaves and crockpots. Finally, it's possible for working parents to prepare quick and easy meals for their children without sacrificing taste, variety, or nutrition.

Library Journal

This revised edition (Morrow, 1985) includes a discussion of nutrition and nutrient requirements, and provides information on feeding children, nursing, introducing solids, childhood obesity, and food allergies. It also contains Knight's personal journal of her daughter's food experiences during infancy and toddlerhood. Knight, who is a registered pediatric nurse, states in the preface that her aim is to ``provide a complete feeding guide in the context of family life.'' The second part of the book contains 200 healthy ``family recipes,'' which a baby of 12 months or older can share with family members. The recipes are low in sodium, contain almost no sugar, and emphasize complex carbohydrates. Microwave cookery is included as are menus. More of a cookbook than Louise Lambert-Lagace's equally useful Feeding Your Baby: From Conception to Two Years ( LJ 9/1/91), Knight's book is recommended for public libraries.-- Angela Washington-Blair, Brookhaven Coll. Learning Resource Ctr., Farmers Branch, Tex.

Great Wines of France or Burgundy and Its Wines

Great Wines of France: France's Top Domaines and Their Wines

Author: Clive Coates

This lavish guide to France's most respected estates and sought-after wines will delight any lover of French wine. Internationally recognized wine expert Clive Coates begins by profiling over forty of France's top domaines from eight regions, exploring each producer—from Latour to Romanée Conti to Trimbach—and serving up illuminating stories behind some of France's most reputable châteaux and most famous wine families. A range of beautiful photographs showcase each winery. Coates then offers a personal collection of his own tasting notes for each of the estates—all quoted from specific tasting events that he attended, with details of dates and location—and provides information on all the key vintages.

A compulsory buy for anyone who appreciates fine French wine.

Look this: Total Quality Management for Hospital Nutrition Services or Electronic Commerce

Burgundy and Its Wines

Author: Faith

Burgundy is a unique mix of historic towns and vineyards, great wines, and thousands of stubbornly individualistic wine makers, brokers, and merchants. The spirit of the region comes alive here, through text by award-winning wine writer Nicholas Faith and Andy Katz’s incomparable photographs. Through this perfect marriage of words and images, oenophiles can travel to the Côte d’Or, which produces outstanding Chardonnay and Pinot Noir; the Domaine de la Romanée-Conti, home of the world’s most expensive red wine; the three outlying regions of Chablis; as well as the Mâconnais, Beaujolais, and many other lovely sites. A selective guide to the best merchants and producers, as well as a directory of appellations and Grands Crus, help wine-lovers in their purchases and on visits to the area.

Griswold Muffin Pans or Finding Betty Crocker

Griswold Muffin Pans

Author: Jon B Haussler

The startling range of muffin pans produced by the Griswold Manufacturing Company from the late nineteenth century through the 1950s is covered in detail in this fascinating guide. The author provides more than 235 photographs of muffin pan designs and computer graphics depicting 226 pan variations. All the pertinent details necessary to identify Griswold pans are provided, in addition to the names, numbers, pattern numbers, dates of production, and comparative rarity of each pan. Also included is a brief history of the company, the evolution of Griswold's muffin pans, and details from Griswold sales catalogs. Prices are provided in the text for every pan and variation listed. "Collecting Griswold muffin pans is enjoyable, affordable, challenging, somewhat mysterious, and addictive," says the author, who has been seeking out cast-iron for more than half a decade.

New interesting textbook: Adventures with Ed or Diplomats Dictionary

Finding Betty Crocker: The Secret Life of America's First Lady of Food

Author: Susan Marks

IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed.

"Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation.

The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking—and, in an unexpected twist, their personal lives.

Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women—and men—registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run.

At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture CookBook, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column.

What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look—through words and images—at an American icon situated between profound symbolism and classic kitchen kitsch.

Publishers Weekly

"Your talks... have given me hope," wrote one listener to the Betty Crocker radio program during the Depression, and according to Marks's largely chronological "biography" (there was no real Betty Crocker), it was human connections like this one that made Crocker one of the most successful marketing tools ever. Filled with treasures from the General Mills archive-including letters sent to Crocker during WWII, reprints of famous recipes and advertisements, and portraits updated through the years-Marks's book introduces readers to the people who breathed life into Crocker's image as the happiest of homemakers. There's Samuel Gale, her inventor, and Florence Lindeberg, who provided her trademark signature in 1921. Other important figures include Neysa McMein, who painted the first Crocker portrait in 1936, and Adelaide Hawley, who played Crocker on television in the 1950s. Marks, who created a documentary film on Crocker, devotes a chapter to the Betty Crocker Kitchens and chronicles the products that Crocker's folksy persona sold to the world, like Bisquick and various cake mixes. In another section, she touches upon-albeit too briefly-Crocker's role in "the fundamental shift in American diets toward... factory-processed convenience foods." Light on analysis but abundant with anecdotes, this is a solid basic history for casual culinary, marketing and American historians. Photos, illus. Agent, Dawn Frederick. (Apr.) Copyright 2005 Reed Business Information.

Library Journal

She hosted a radio show that reached millions and at the height of her popularity received more than 4000 letters a day. Her "Big Red" cookbook sold more than 30 million copies. She not only helped get America through a depression but boosted morale on the home front during World War II. And she became America's foremost cooking authority. Yet Betty Crocker was never a real person but instead one of the most successful brands in history. This deliciously fun "biography" begins with Betty's "birth" in 1921 in Minneapolis-the result of a wildly successful promotional effort by Gold Medal Flour executives, who needed a woman to respond to letters from customers. Marks, whose interest was stimulated by a Betty Crocker letter her grandmother received and who spent six years researching the General Mills archives, traces Betty's evolution as a corporate spokesperson and brand, offering a fascinating look at American culinary history. Spiced with a small selection of recipes from Betty's files and graced with some wonderful illustrations, this is popular history at its best: both informative and entertaining. A natural complement to Anne Mendelson's Stand Facing the Stove: The Story of the Woman Who Gave America The Joy of Cooking; highly recommended.-John Charles, Scottsdale P.L., AZ Copyright 2005 Reed Business Information.

Kirkus Reviews

Cheerful social history follows the career of General Mills's long-lived celebrity spokeswoman. First things first: Betty Crocker isn't a real person. She was created, in an unwittingly brilliant move, by the publicity department of Washburn Crosby, makers of Gold Medal Flour, after a magazine contest brought in a flood of cooking questions to the company. The letters were answered, but the male publicity director certainly couldn't sign his own name to the responses; thus was Betty created. Her last name was given in honor of then-recently retired company director William G. Crocker, but her first name was chosen simply for its "wholesome" sound. From these simple origins, an empire grew-one supported by a large staff of cooks and home economists who were constantly testing recipes and looking for kitchen innovations. Betty was a radio pioneer, with a first show debuting in 1924 and, later, with her Betty Crocker Cooking School of the Air. She went to Hollywood in the '30s to interview the stars, Marjorie Child Husted being the public face of Betty Crocker on these occasions. Betty assisted homemakers in stretching their budgets during the Great Depression and offered innovative ways to cook with rations during WWII. And while Betty Crocker was always firmly in the woman-as-homemaker camp, she advocated greater recognition for what was often thankless work, creating the Betty Crocker Home Legion. In the 1950s, Betty Crocker offered convenience foods-Bisquick, cake mixes-that matched the shiny new postwar prosperity. Though her popularity hit its high-water mark in the middle of the 20th century, she remains a force even in the General Mills of today. Marks excels in putting her subjectin context, and alongside her historical account, she places numerous letters from women who wrote to Betty to ask questions or inform her about their lives. Like a Betty Crocker recipe: goes down easy.

Table of Contents:

	Introduction	1
1	The Making of an American Myth	5
2	Betty Goes Hollywood	45
3	On Betty's Watch	83
4	Bake Someone Happy	127
5	Just Add Water!	149
6	Kitchens of the World	177
7	Strangely Familiar	207
	Notes	247
	Acknowledgments	273