Desserts Books

Asian Diet or Strawberries

2009-12-05T15:02:00.000-08:00

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

2009-12-04T11:21:00.000-08:00

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.

	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

2009-12-03T07:40:00.000-08:00

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.

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

2009-12-02T03:59:00.000-08:00

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

2009-12-01T00:18:00.000-08:00

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.

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

2009-11-29T20:37:00.000-08:00

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.

	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

2009-11-28T16:56:00.000-08:00

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

2009-11-27T13:15:00.000-08:00

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

2009-11-26T09:34:00.000-08:00

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.

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

2009-11-25T05:53:00.000-08:00

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

2009-02-19T10:31:00.000-08:00

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

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

2009-02-18T06:48:00.000-08:00

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.

British Brewing Industry 1830 1980 or Murder Etouffee

2009-02-17T03:07:00.000-08:00

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

2009-02-15T23:25:00.000-08:00

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

2009-02-14T19:44:00.000-08:00

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

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

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

2009-02-12T13:53:00.000-08:00

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

2009-02-11T09:07:00.000-08:00

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

2009-02-10T05:24:00.000-08:00

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

2009-02-09T01:43:00.000-08:00

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

2009-02-07T22:01:00.000-08:00

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.

How to Fold Napkins or Nutrition for Foodservice Managers

2009-02-06T18:20:00.000-08:00

How to Fold Napkins (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.

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

2009-02-05T14:38:00.000-08:00

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

2009-02-04T10:57:00.000-08:00

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.

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

2009-02-03T07:15:00.000-08:00

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!

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

2009-02-02T03:33:00.000-08:00

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.

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

2009-01-31T23:51:00.000-08:00

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)

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

2009-01-30T20:10:00.000-08:00

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

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

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

2009-01-28T12:47:00.000-08:00

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

2009-01-27T09:06:00.000-08:00

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

2009-01-26T05:24:00.000-08:00

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.

Year of Beer or Award Winning Dottie Rambo Cookbook with Celebrity Friends

2009-01-25T01:43:00.000-08:00

Year of Beer: 260 Seasonal Homebrew Recipes

Author: Amahl Turczyn

Each chapter begins with a description of a beer style, with recipes for every level of brewer--from extract to all-grain.

Book review: Educação de Ronald Reagan:os Anos Elétricos Gerais e a História Não contada da Sua Conversão a Conservatismo

Award Winning Dottie Rambo Cookbook with Celebrity Friends

Author: Dottie Rambo

To her extraordinary accomplishments in the field of gospel music, Dottie Rambo now adds a memorable literary achievement, The Award-Winning Dottie Rambo Cookbook With Celebrity Friends.

The book features recipes for over 270 taste-tested dishes, from the healthy low-fat variety to the richest of gourmet splurges, all designed in an easy-to-read layout with simple directions and numerous helpful hints. The book can be used with ease by students and amateur chefs, but it is also a perfect source of information for the most sophisticated cook.

A valuable guide to entertaining, this treasure will help you serve Dottie's favorite dishes along with those of many of her internationally-known friends, each selected to make every cook a success with family and friends alike. Heavily illustrated with photos of Dottie and over 95 celebrities, this book is an invaluable memorabilia and the perfect gift for all occasions.

An Alphabet for Gourmets or Candlelight and Wisteria

2009-01-23T22:02:00.000-08:00

An Alphabet for Gourmets

Author: MFK Fisher

In Alphabet for Gourmets, M.F.K. Fisher arranges a selection of her essays in a whimsical way that reveals the breadth and depth of her passion. From A for (dining) alone to Z for Zakuski, "a Russian hors d'oeuvre," Fisher alights on both longtime obsessions and idiosyncratic digressions. As usual, she liberates her readers from caution and slavish adherence to culinary tradition-- and salts her writings with a healthy dose of humor.

James Beard

She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life.

Shana Alexander

M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor.

What People Are Saying

John Updike
"Poet of the appetites."— John Updike

W.H. Auden
"I do not know of any one in the United States who writes better prose."— W.H. Auden

Books about: Manic Depression and Creativity or The Fast Food Craze

Candlelight and Wisteria: Recipes and Romance from the Deep South

Author: Lee Scott Academy

In the South, food is woven intricately into the fabric of our lives. This magnificent cookbook, like no other, transports you to a table laden with savory southern fare, and most assuredly candlelight and wisteria.

Under the Texan Sun or Totally Coffee Cookbook

2009-01-22T18:21:00.000-08:00

Under the Texan Sun: The Best Recipes from Lone Star Wineries

Author: Rhonda Cloos

In this delightful book Rhonda Cloos explores connections between the wine, food, and people of the Lone Star state. With recipes from wineries, Texas chefs, plus pairing guides, we get a lesson on what to serve with Texas wines.

Interesting book: AutoCAD2008 3D Modeling Workbook For Dummies or VB and VBA in a Nutshell

Totally Coffee Cookbook

Author: Helene Siegel

Totally Coffee is a delightful addition to the Totally cookbook library. So snuggle up with a comforting hot cup of coffee and this die-cut delight of coffee recipes. Enjoy!

World of Cookbooks

This is a buy you can't beat.Wonderfully inventive recipes---easy to make, very flavorful, and innovatively original, rather than a mere rehash.

Boudreauxs Cajun Party Guide or Food Wine Cocktails 2006

2009-01-21T14:39:00.000-08:00

Boudreaux's Cajun Party Guide

Author: Larry Boudreaux

Is Larry Boudreaux's third book. It is a fun book designed to help anyone plan a cajun party.

No matter if you are from Louisiana, Maine, or California, this book will help you with 15 different types of Cajun parties, with suggested music, games, jokes, recipes, contest, and even directions to play Bouree, Cajun Scrabble, or to make a Cajun microwave. This guide helps the host by providing authentic Cajun party recipes. The instructions for Cochon de Lait party not only include directions for roasting a suckling pig, but includes frying the gratons. There are two joke-telling sections. First to warm up the party with over a hundred reasons to tell if dat someone is from Louisiana eef...

See also: Marketing de Menu et Direction

Food & Wine Cocktails 2006

Author: Dana Cowin

Raise a glass to Food & Wine's updated tribute to the cocktail, a slim, softcover companion to the magazine's popular Official Wine Guide. In addition to offering 150 signature drinks from the country's most exciting restaurants, bars, and lounges, it contains definitive recipes for the classics.

As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These cocktails are the ones making a sensation in the newest, hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. And that's not all: mix-masters won't find better recipes for such traditional favorites as Manhattans, martinis, and mojitos. Each of the chapters focuses on a particular spirit type—vodka, rum, whiskey—and every page highlights one special cocktail, along with a short description of the establishment that provided the recipe, its address and phone number, and an interesting behind-the-scenes anecdote. There's also useful information on simple recipes for the best bar food, a list of the hottest bartenders around the country, and tips on stocking the bar and buying glassware. For those who want to visit the showcased restaurants and bars, an index lists them all geographically—making this a guide-within-a-guide to America's bestnightlife.

Truly Kentucky or Mediterranean Grilling

2009-01-20T10:58:00.000-08:00

Truly Kentucky: A Culinary Gift from the Bluegrass

Author: Cookbook Ladies

Simple, traditional recipes presented in a pretty package. This perfect little cookbook features those "most often requested" dishes from the Bluegrass state. This book is truly a culinary gift from Kentucky.

Interesting textbook: Liderança do Vinte e um século

Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean

Author: Diane Kochilas

Mediterranean Grilling presents a collection of classic and new recipes for flame-kissed dishes from the regions surrounding the Mediterranean Sea, where the great grilling tradition dates back to ancient times, but the flavors are always fresh.

Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.

Enjoy Grilled Tomato Soup with Spicy Yogurt, Greek Lamb Biftekia Stuffed with Spiced Feta, and Swordfish Souvlaki with Lemon-Olive Oil Marinade. Many dishes are simple and served right from the grill, while others are the basis for more complex soups, salads, and pastas. With recipes as varied as goat cheese appetizers and charred pita breads, fresh fish and marinated lamb, garden vegetables and juicy peaches drizzled with honey syrup, as well as dazzling full-color photographs, Mediterranean Grilling lets home cooks turn on the flame and turn up the flavor as never before.

Simple Thai Cookery or Food Wine Magazines Wine Guide 2006

2009-01-18T02:13:00.000-08:00

Simple Thai Cookery

Author: Ken Hom

In Simple Thai Cookery, Ken Hom takes you step by step through 40 of the most popular Thai dishes—from Spicy Noodle Salad and comforting Coconut Chicken Soup to pungent Red Pork Curry. The tried-and-true recipes include appetizing soups and starters, quick and easy fish, meat, and vegetarian main courses, and a variety of savory accompaniments. Step-by-step instructions and color photos accompany each stage of the preparations, and with a menu-planner and guide to essential ingredients, this is a book that will inspire cooks of every ability.

Library Journal

The latest additions to this attractive series (following Raymond Blanc's Simple French Cookery) are devoted to two of America's favorite cuisines. Hom, well known for his Chinese cookbooks, worked as a chef in Thailand for years, and he provides an excellent guide to Thai cooking. Roden is an authority on the foods of the Mediterranean (as well as of the Middle East), and she offers an eclectic selection of her favorite dishes from that region. Each book opens with an illustrated glossary, and each recipe includes step-by-step technique photographs in color. Despite its popularity, there are relatively few books on Thai food, and Hom's accessible introduction should appeal to many home cooks. And though there are dozens of titles on the cooking of the Mediterranean, larger collections will want to consider Roden's latest book. Copyright 2006 Reed Business Information.

Food & Wine Magazine's Wine Guide 2006

Author: Jamal A Rayyis

Food & Wine's bestselling guide, which sells more than 60,000 copies per year to delighted oenophiles, is back with new features and even more invaluable advice.

Food & Wine magazine, the most trusted and popular publication of the pleasures of the table, brings you everything you need to choose wine like a pro, and enjoy the best wines at the best prices. And this year's version is loaded with new and great features: a guide to buying wine online; an updated Wine Value Finder; expanded coverage of South American wines; a Wine Pronunciation Guide; and information on fabulous winery tours. As always, there are expert, at-a-glance ratings for nearly 1,500 of the most drinkable wines from all of the world's major wine-producing regions--not just the traditional giants (California, France, and Italy), but from Australia, Portugal, and Eastern Europe. Best of all, it's written in layman's language--not wine-speak.

"An accessible and current guide to the most glorious nectar ever made."--Jacques Pépin

"Consider this book your pocket sommelier: comprehensive, accessible, and incredibly useful."--Mario Batali

"Makes the selection and enjoyment of great wine easy and affordable for any budget."--Rachael Ray

Thai Cooking Made Easy or Complete Book Of Asian Stir fries

2009-01-17T15:31:00.000-08:00

Thai Cooking Made Easy: Delectable Thai Meals in Minutes (Learn to Cook Series)

Author: Staff of Periplus

Thai Cooking Made Easy brings over 60 magnificent Thai treats into your kitchen. From fiery hot soups to tangy seafood dishes, this book captures the savory tastes and heavenly flavors of Thai cuisine. Step-by-step recipes show you how to make evergreen Thai dishes such as tom yam soup, pineapple fried rice, and jub chai (mixed vegetables stew). More than 60 full-color photographs bring each dish to life on the page, with flavorful sauces, delicious salads, tempting main dishes and sinful deserts making this the perfect introduction to Thai cuisine. The important elements of this book-the straightforward recipes, careful ingredient listings, and step-by-step instructions-will have you cooking up a Thai culinary storm in no time at all!

Book review: Special Edition Using Microsoft Office Home and Student 2007 Using Series or Inside Microsoft SQL Server 2005

Complete Book Of Asian Stir-fries

Author: Periplus Editions

Fresh and tasty, stir-fries are one of the healthiest ways to prepare food because they are low in fat and high in essential vitamins and minerals. The Complete Book of Asian Stir-Friesis the definitive collection of traditional, contemporary and innovative recipes for lovers of this healthy, delicious method of cooking.

Stir-fries are quick and easy to prepare, and deliver tasty meals with little effort in next to no time. Using fresh, seasonal vegetables and tender meats or simply making the most of leftovers, stir-fries provide healthy and delicious meals the whole family can enjoy. From Stir-fried Ginger Chicken to Soba Noodles with Bell Peppers, this beautifully photographed book will show you how to prepare, step-by-step, the ultimate satisfying stir-fry.

Italy in Small Bites or Winners Circle

2009-01-17T04:50:00.000-08:00

Italy in Small Bites

Author: Carol Field

Breakfast, lunch, and dinner may mark the beginning, middle, and end of the day, but for centuries Italians have eaten two small informal meals that come in between. Italy in Small Bites is the first-ever collection of recipes for these bite-size treats, known as spuntini and merende, the soul food of Italy.

Spuntini, the midmorning snack, can be as simple as a sublime walnut-and-raisin-studded coffee cake, while merende, which are enjoyed midafternoon, might be a wedge of onion frittata or artichoke tart, a crunchy pillow of fried dough served with figs or prosciutto, a purée of fava beans, or sweet peppers mounded on a slice of rustic country bread.

The best-known merende in America are pizza and focaccia, but there's an entire universe of appealing food revealed in this book. Though the recipes are tied to centuries of tradition that go back to a time when merende reinvigorated laborers in the fields, they're singularly perfect for contemporary eating in America and are as versatile as they are delicious.

Merende make perfect impromptu meals because they are stunningly simple foods meant to make life easy. Some -- bruschetta with various toppings, frittate, vegetable tarts, polenta crostini -- may be familiar, while others are welcome new discoveries. Served individually or in combination, they can become a meal -- any meal -- and they are healthy, inexpensive, and casual, perfect for the way we live.

Library Journal

Field is the well-known author of several books on Italy and its cuisine, including Celebrating Italy ( LJ 11/15/90) and the widely praised The Italian Baker ( LJ 11/15/85). Now she turns to merende , traditional Italian snack food, a category that includes both the American favorite, pizza, and a wide range of more unusual regional ``little dishes.'' Many merende are based on bread or bread dough, Field's own specialty, and she has collected lots of mouth-watering recipes for bruschetta, crostini, and focaccia in all its incarnations, as well as various sweet and savory breads. There are also salads, bocconcini (``little bites,'' or finger food), and more. Recipes are simple, rustic, and uncomplicated, although some do involve a certain amount of preparation. Considering our current obsession with Italian food and the popularity of snack food, this is sure to be in demand.

BookList

"Tapas" in Spanish and "mezes" in Greek. Now Field explores "merende", midmorning or afternoon snacks enjoyed in the boot-shaped country. There's a scholarly yet friendly tone; we learn about Virgil, Cato, and Cicero wolfing down appetizers while Field explains how she convinced a certain baker to part with the recipe for lemony sweet buns. Many of the more than 150 foodstuffs will have familiar names to those who frequent Italian restaurants in the U.S.: pesto and black olive paste, bruschetta, crostini, polenta, fava bean salad, and biscotti. Others might soon become kitchen favorites, including frico (crisp lacy cheese chips), leftover pasta and eggs, vegetable soup with pesto, sgabei (cheese-filled fried dough wands), and chocolate salame. Suggested variations and combinations are frequently offered; many of the snacks, however, do require some facility with the vagaries of bread dough.

Books about: Sur l'Apprentissage D'organisation

Winners Circle: 10 Years of Award-Winning Homebrew Recipes

Author: American Homebrewers Association

Brew like a winner! This fun collection of 126 original, award-winning homebrew recipes was selected from winners of the American Homebrewers Association National Homebrew Competition.

Happy Birthday or Tequila

2009-01-16T17:09:00.000-08:00

Happy Birthday: 22 Spectacularly Easy Birthday Cakes, Amazing to Look at and Quick to Make

Author: Anna Von Marburg

Birthday cakes generally come in two varieties: the basic, straight-from-the-box version, and the labor-intensive, time-consuming specialty cake. Happy Birthday offers an alternative: birthday cakes that are fabulously creative and fun as well as incredibly easy to make. Cake designs for potted sunflowers, football fields, aquariums, and teapots involve recipes that make use of kid-fri<%END%>ly ingredients such as lollipops, candy, and ice cream. Step-by-step instructions and tips for making perfect creations the first time around are included. Designed for times when style is important but convenience is paramount, each cake can be baked and decorated within a few hours.

Author Biography: Anna von Marburg is the author of Cakes in Bloom and is the owner of Anna von Marburg Cakes, which makes elegant and inspired creations for hundreds of clients.

Georgia Family

Offers the most creative and beautiful birthday cakes for boys and girls.

Washington Families Magazine

Sure to stimulate your imagination and become a sensation at any party.

New interesting book: Cocinar con patatas or Entertaining Planner

Tequila

Author: Santiago Melazzini

Santiago Melazzini's short moving pictures--flip books--of literally black-and-white and figuratively colorful Mexican life are as low-tech as it gets: watch the masked luchadores bounce off the wrestling-ring ropes and then fall to the mat, watch the boxer punch, the Mariachi band play, or the tequila have its way, and then watch it all again backwards. An elemental pleasure and an ideal gift.

Potato Book or Food in World History

2009-01-16T08:27:00.000-08:00

Potato Book

Author: Romans

This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in the western world.

Look this: Doing It All Isnt Everything or Your Best Face

Food in World History

Author: J Pilcher

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.
Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:
* how food was used to forge national identities in Latin America
* the influence of Italian and Chinese Diaspora on the US and Latin America food culture
* how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes
* the results of state intervention in food production
* how the impact of genetic modification and food crises has affected the relationship between consumer and product.
This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world historyitself.

1	The first world cuisine	8
2	The Columbian exchange	19
3	Sugar, spice, and blood	27
4	Nouvelle cuisines	34
5	Moral and political economies	42
6	The industrial kitchen	55
7	Cuisine and nation-building	63
8	Empires of food	71
9	Migrant cuisines	79
10	Guns and butter	91
11	The green revolution	100
12	McDonaldization and its discontents	108
13	Culinary pluralism	113

Coffee or Cocktail Jungle

2009-01-15T21:46:00.000-08:00

Coffee: The Bean of My Existence

Author: Rosanne D Thomas

The ultimate coffee table book: a humorous book for coffee addicts everywhere, with cartoons.

Go to: Fundamentals of Cheese Science or Cookies Year Round

Cocktail Jungle: A Girl's Field Guide to Shaking and Stirring

Author: Nicole Beland

It's a fact, proven by the sea of hot-pink Cosmopolitans ordered at bars from coast to coast: women are now bona-fide drink trendsetters, and they drink differently than men. This lively look at female cocktail culture, packed with dozens of recipes for all manner of mixed drinks, can easily become a girl's best friend-especially if she's got a cocktail shaker and a handful of pals nearby to sip her snazzy libations while dishing some juicy dirt. But The Cocktail Jungle has so much more to offer. In fact, it's a veritable primer of different bar situations and styles, with humorous guides to the features, behaviors, and drinks one can expect to find in each. From the Singapore Slings and Zombies typical of karaoke bars, to classics like sidecars and gimlets, best ordered in sophisticated hotel lounges, this is an essential guide to modern cocktail culture. Nicole Beland, a former senior editor at Cosmopolitan and Mademoiselle magazines, lives in Brooklyn, New York.

In My Kitchen or Tea

2009-01-15T12:05:00.000-08:00

In My Kitchen: Food for Family and Friends

Author: Annie Bell

This very personal collection of recipes by acclaimed food writer Annie Bell—the Guild of Food Writers Cookery Journalist of the Year—perfectly reflects the way we cook and live today. Featuring dishes that anyone can make swiftly, easily, and infallibly, it offers something for both quiet family nights and special occasions. Bell organizes her recipes into such categories as Grazing, Weekday Suppers, The Sunday Lunch, Summer Eating, and The Big Event: more than 150 luscious photographs (many taken at Annie’s homes) accompany recipes for delicacies like Cocktail Puffs, Macaroni Shepherd’s Pie, Maryland Crab Cakes, Roast Turkey, and a creamy White Chocolate Mousse Cake.
Plus, Bell goes beyond the recipes, discussing intelligently designed kitchenware that looks good and make makes cooking simpler.

Book about: Incidents in the Life of a Slave Girl Written by Herself or And His Lovely Wife

Tea

Author: Hattie Ellis

In Tea award-winning food writer. Hattie Ellis, leads you through the many different tastes, from the aromatic delicacy of single-estate Darjeelings to the brisk vigor of Assams, from the scented beauty of Chinese crafted varieties to the health-giving properties of green teas. Hattie also explains the finer points in making and serving the perfect cup, and essentials of buying, storing, and selecting the right equipment. Tempting recipes are included, from favorites like iced tea to exotic blends such as chai masala. And Hattie shows how to match tea with food and to use it as a flavoring in dishes, including Tea-smoked Chicken and Jasmine Tea Sorbet.

Food around the World or Butterflies of the Night

2009-01-15T03:24:00.000-08:00

Food Around the World: A Cultural Perspective

Author: Margaret McWilliams

Appreciation and understanding of cultures around the world is one of the challenging goals of this brand new book. Food is featured prominently because of its universal appeal and the meaningful ways that geography, climate, economics, and religion have combined with history and culture to define the ingredients and food patterns unique to countries and regions around the world. In addition, the book provides readers with a sound fundamental knowledge of the world's nations and the uniqueness of today's rich cultural patterns. Offers readers recipes, maps, and photographs from such regions of the world as the British Isles, Scandinavia, Italy, Greece, Turkey, India, Southeast Asia, China, South America, and the Caribbean. For clinical dieticians and administrative dieticians in hospitals.

Butterflies of the Night: Mama-sans, Geisha, Strippers, and the Japanese Men They Serve

Author: Lisa Louis

Examines the high-class world of exclusive bar hostesses & their traditional counterparts, the Geisha. Exposes the special kind of sleaze of what is known in Japan as the ejaculation industry & discusses the experiences & special problems of foreign women in Japan, both white Europeans & Southeast Asian — who increasingly play a large role in Japans world of night time entertainment. The interviews allow the denizens of the mizu shobai to speak eloquently for themselves. Provides an intimate & vivid picture of a part of Japan few foreigners ever see, but which they must confront to understand Japanese culture & the Japanese as they really are.

Everything Cheese Book or Weddings by Martha Stewart

2009-01-14T15:42:00.000-08:00

Everything Cheese Book: From Cheddar to Chevre, All You Need to Select and Serve the Finest Fromage

Author: Laura Martinez

Époisses, Explorateur, Emmental—just naming cheeses can be a tongue-twisting game! Learn how to pronounce the names more than 100 types of cheeses and pair them with wine and food with The Everything Cheese Book. Written by a certified "cheese specialist," this book offers you a chance to learn about the history of cheese, while giving you insider tips and more than 100 recipes for preparing cheese-related or cheese-based plates, platters, and hors d'oeuvres.

This mouth-watering resource shows everyone—from the cheese amateur to the connoisseur:

Where and how to buy quality cheese
How to organize and host cheese parties
The art of cheesemaking
How to pair cheese with wine
How to distinguish several types of cheese by taste, texture, and smell

With The Everything Cheese Book, you will be well on your way to becoming a seasoned affineur.

Read also House of War or Ethical Realism

Weddings by Martha Stewart

Author: Martha Stewart

Nothing is more thrilling and romantic than a beautiful wedding. Here, in a simply spectacular book, Martha Stewart takes us behind the scenes of some of the most lovely weddings ever. Over 40 weddings and receptions, from small, intimate celebrations for 18 to lavish parties for 400, are documented in more than 700 full-color photographs. The settings are as varied as an idyllic country farm in New Jersey, a gracious mansion on eastern Long Island, an elegant townhouse in New York City, a private island in New Hampshire, a ranch in Texas, and the oldest and most beautiful cathedral in Montreal. We see the choices the brides, grooms, and their families made and how they planned every detail of their special day.

All the essential elements of a wedding are discussed in depth in chapters filled with information and ideas: Style, Organization, Invitations, Wedding Dresses, Bridal Bouquets, Ceremony, Music, Decoration, and, of course, Wedding Menus and Cakes. More than 120 recipes are included for varied wedding receptions, from cocktails and hors d'oeuvres to buffets, sit-down lunches and dinners, and even barbecues. Twelve different recipes for traditional as well as nontraditional wedding cakes (including carrot, lemon, and even a cheesecake) are included along with step-by-step instructions for assembling and decorating them.

Weddings are back in style, and anyone who is getting married or is involved in some way with a wedding will want to read and use this wonderfully inspiring book.

Publishers Weekly

This is a lavish, oversize album bursting with intelligent nuptial advice and spectacular color photos, although it is unclear whether the book is intended for the bridal couple or wedding professionals. Caterer Stewart (Entertaining, etc.) documents a rich sampling of weddings at home and club, in farmhouse and on yacht, for first and second marriages, and offers tips on organization, invitations, wedding dresses, ceremonies, music and decoration that will inspire prospective brides and grooms. But a professional readership is suggested by the inclusion of instructions (step-by-step and illustrated) for constructing bridal bouquets and wedding cakes, as well as some 120 eclectic, festive recipesfor example, smoked turkey on currant scones, French bread with strawberry butter, wild-rice pancakes with red-pepper jelly and roast loin of pork with prunes. 100,000 ad/promo; Better Homes and Gardens Book Clubs selection; author tour. (April 1)

The Diabetes Holiday Cookbook or Cooking of the Eastern Mediterranean

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

The Diabetes Holiday Cookbook: Year-Round Cooking for People with Diabetes

Author: Carolyn Leontos

Delicious, healthy holiday dishes that everyone can enjoy

The Diabetes Holiday Cookbook takes the worry out of holiday menu planning and food preparation for people with diabetes and those who love them. Bursting with flavorful recipes for every occasion, this month-by-month guide to healthy holiday cuisine features new and improved fat and sugar substitutes that were not available even a few years ago.

Now you can celebrate New Year’s Day with chocolate "bread" pudding, make Mother’s Day even more special with a delectable seafood frittata, and conjure up a frightening Halloween concoction of tomato soup with black olive eyeballs for your child. Each complete holiday menu includes fully tested recipes and listings of calorie, fat, and sugar content as well as other important nutritional information. In this comprehensive holiday resource, you’ll find:

• More than 100 appetizing recipes for festive holiday dishes

• Complete, easy-to-put-together menus for 21 holiday celebrations

• Creative suggestions for enhancing flavor without adding calories

• Alternative ingredient suggestions for low-sodium and alcohol-free diets

• Helpful notes on holiday traditions and activities

Look this: Fondues Made Easy or Eating Right in the Renaissance

Cooking of the Eastern Mediterranean: 300 Healthy, Vibrant, and Inspired Recipes

Author: Paula Wolfert

The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.

Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.

Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flatgriddle bread.

These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.

Craig Claiborne

I think she's one of the finest and most influential food writers in this country. Her recipes are done with incredible accuracy. She brings a sense of wonder to matters of taste. She also has an uncommonly fine palate. In sum, Paula is one of the leading lights in contemporary gastronomy.

Trish Hall

Ms. Wolfert does not just writer recipes; she writes about the recipes, and about the food, and about the people who make the food. —New York Times

Anthony Dias Blue

A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America's most knowledgeable food person and her books are full of insight, passion and brilliance.

Publishers Weekly

Food fads may come and go, but meanwhile Wolfert ( Couscous and Other Good Food From Morocco ) runs off to some little-documented area of the world and puts it on the (American) culinary map. One of the first food writers to recognize the importance of Mediterranean cuisines, she turns now to the Eastern Mediterranean. Encompassing portions of the Balkans, Turkey, Syria and Greece, the diet of the region depends on grains, legumes, vegetables and nuts, while avoiding meat or using it in small portions. True, this style of cooking is ideal for Americans obsessed with the Food Pyramid dietary guidelines, but Wolfert does not belabor the point. Not only does she offer wholesome recipes easily adaptable to American homes, but she also includes some of the more unusual preparations. A Macedonian nettle and cheese pie is so delicious, she claims, that Wolfert began growing the prickly greens herself. The traditional meaty kibbeh, usually a lump of ground lamb, she reinterprets as a pumpkin kibbeh, stuffed with spinach, chick peas and walnuts. Voices from native cooks, visited over a span of five years, add color, humor and realism to the melting pots of Macedonia, Turkey, the Levant and the Republic of Georgia. Wolfert is careful to add acknowledgements and extra tidbits of advice to help preparations go smoothly. Moreover, the general tone of the book is cheerful and encouraging. No matter how stinging the nettles, one is tempted to grab them firmly, rub them with kosher salt to remove the stings and blanch them for a pie. (June)

Library Journal

Wolfert is widely recognized as an authority on Mediterranean cuisines; her Couscous and Other Good Food from Morocco (1973) is a classic, and her more recent Paula Wolfert's World of Food (LJ 10/15/88) offers a cook's tour of the region. Here, however, she focuses on four lesser-known areas: Macedonia and northern Greece, Turkey, the Republic of Georgia, and the countries of the Levant, particularly Syria. Wolfert spent five years traveling throughout these diverse regions to write this book, visiting dozens of home cooks in their kitchens and tracking down obscure recipes and culinary traditions. As always, the book is impressively researched and beautifully written. The recipes are intriguing and painstakingly detailed, among them Macedonian Nettle and Cheese Pie, Three Caucasian Soups, and Gaziantep-Style Chopped Salad. Several recent titles have touched upon some of these areas, but Wolfert's is unique. An essential purchase. [BOMC HomeStyle main selection.]

Fondue or Girls Guide to Wine

2009-01-13T19:19:00.000-08:00

Fondue: Cheese, Vegetable, or All Kinds of Meat, Cook Them All Right at the Table

Author: Marlisa Szwillus

Vegetable, cheese, meat, poultry, and dessert fondues -- perfect for parties or cozy gatherings.

Look this: God of War or Linux Iptables Pocket Reference

Girl's Guide to Wine

Author: Susy Atkins

Choosing from a diverse selection of wines can be a daunting prospect for even the most fearless of girls. Not anymore! Here comes the very first handbag-sized, hilarious, and informative solution to the tricky process of picking the perfect wine for every occasion. It offers sound, savvy advice for women who want to select a wine with ease and style. It even helps identify the perfect man to go with that glass! Lively and easy-reading, Girls' Guide to Wine is ideal for females who love the fruit of the vine. . .and want to learn more about the art of drinking and enjoying it.

Hands Off Cooking or Behind Bars

2009-01-13T08:38:00.000-08:00

Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People

Author: Ann Martin Rolk

Perfect for today's hectic lifestyles, this quick-and-easy cookbook will help home cooks free up extra time without sacrificing great homemade meals. Distinctively different, this cookbook features dishes that can be prepared fast and left unattended while the cook answers an e-mail, spends time with the kids (or the guests), or simply relaxes. More than 100 delicious recipes include everything from main dishes and sides to breads and desserts. There are recipes for the crock-pot, stovetop, and oven. Unlike typical "quick" dishes, these emphasize freshness and flavor and avoid highly processed foods. With Hands-Off Techniques, Stress Savers, Eye Appeal ideas, useful tips on ingredients and equipment, plus timesaving recipes, Hands-Off Cooking is the cookbook busy people can't wait to get their hands on.

Behind Bars: The Straight-Up Tales of a Big-City Bartender

Author: Ty Wenzel

After reading Behind Bars, a no-holds-barred tell-all in the spirit of Kitchen Confidential, you'll never look at your favorite bartender the same way again.

Ty Wenzel offers a raw and clever account of slinging drinks in New York City on the Bowery before and during its renaissance. Wenzel, now thirty-six, has just thrown in the towel after a decade at the swank Marion's Continental Restaurant and Lounge--a gig that was supposed to be a temporary escape after corporate burnout, but instead, like with most bartenders, took over her life.

Honest, clever, and often scathingly funny, this memoir at once offers outrageous tales, the dirty little secrets of the trade, and inspired commentary on bar culture and the human condition. Wenzel's candid stories of life behind the bar covers everything: sex, money, celebrities, the tricks mixers play on you to get you to stay on that stool, how to jumpstart your own bartender fantasy, that all-important tip . . . and how "pink drinks" like the Cosmopolitan are ruining civilization.

Behind Bars is also a riveting narrative of Wenzel's life outside the bar, which is complicated by her Islamic background, her drive to save enough money and get out of "the life," and the ultimate realization that the grueling lifestyle that is driving her crazy is also something she has grown to love.

Publishers Weekly

In this self-absorbed, mildly amusing, but ultimately uninspired memoir, Wenzel offers her bona fides-a Muslim born in Turkey who moves to New York, attends fashion school, rejects the "shallow and harsh world" of working at Cosmopolitan magazine and spends a decade tending bar in a fashionable Lower East Side club. She then spends the next 250 pages recounting what she learned there, which isn't much: bartenders use sex and flirting to get more tips; a good sexy bartender in New York City can make a lot of money from tips; many movie stars and rock stars (she lists about 30 by name) are good tippers; bartenders are usually pursuing "creative endeavors"; people who drink a lot often throw up. When she isn't recounting details of her nightlife, she often mentions her novelist husband, Kurt Wenzel, but she never really says what her own creative endeavor is outside of making "enough money to stop agonizing about bills every month." And her occasional attempts at sociological insight-"The age of Starbucks has given birth to a generation of people who can't see past their own, self-magnified needs"-are inevitably and hilariously undercut by the author's staggering self-centeredness and blissfully unaware cliches ("Alcohol is a great way to soften the blows of life") deployed throughout the book. (Aug.) Copyright 2003 Reed Business Information.

Kirkus Reviews

A former "spineless, frustrated Islamic New Jersey girl" chronicles her decade-long bartending stint at Marion's, a "kitschy fifties knockoff" in Manhattan. Wenzel was in it for the money, like most bartenders. That woman behind the counter batting her eyelashes isn't in love with you, the author explains; she's in love with your tip, and it better be decent or your night is going to be a thirsty one. Bars are the stomping ground of outrageous behavior, and Wenzel has plenty of stories about mean and stupid drunks, about men who simply urinate where they stand or sit ("You ever hear of Depends diapers?" she asks), about sex ("Dry humping and heavy necking are de rigueur at the bar, but outright fornication does transpire on occasion. . . . Ah, if restaurant bathrooms could talk!"), about squirting Visine into drinks of the truly loathed, about managers stealing bartenders' tips. "Girly drinks" are undermining the nation's foundations, she tells us, and "taking tobacco out of the environs of a bar is like taking the bubbles out of champagne." Now and again as she lays out the dos and don'ts of bar behavior, Wenzel's vibe gets a little thick: "My wet dream is serving other bartenders. . . . I know they are going to take care of me and I am certainly going to do anything they want short of bending over." But the vibe in most bars is also thick, she reminds us: "Let's face it, God invented bars so people could get laid." For those with a serious bar fixation, here's a look into the barkeep's not-always-enviable world. For those who never seem to be able to get the mixer's attention at a packed bar, here's a helpful hint: you pay for it. Enough jaundice to turn the paper yellow, but alsoenough pep and advice on bar etiquette to get you on the barstool for a test drive. Agent: Douglas Stewart/Curtis Brown

Organic Kitchen Garden or Caribbean Cocktails

2009-01-12T20:56:00.000-08:00

Organic Kitchen Garden

Author: Juliet Roberts

This gardening guide makes going organic--and enjoying the unmatched taste of fresh, pure produce--easy! Beautifully photographed in the 18th century walled kitchen of Audley End in Essex, and written by expert journalist Juliet Roberts, it explains all a newcomer needs to know about setting up a vegetable patch, preparing the soil, choosing and caring for crops, and staggering the harvest throughout the season. Learn how to grow everything from tomatoes to potatoes, salad greens to cabbages. Helpful monthly lists provide reminders of what jobs need doing when, and there are tips on composting, pest and weed control, plant health care, and even watering.

New interesting book: Eating Alive Prevention Thru Good Digestion or Awakening Your Sexuality

Caribbean Cocktails

Author: Jennifer Trainer Thompson

JENNIFER TRAINER THOMPSON is an accomplished cook, a James Beard Award nominee, and author or coauthor of eight cookbooks, two nonfiction books, and numerous articles. The owner and chef of the Jump Up & Kiss Me brand of food products and hot sauces, Thompson lives with her family in rural Massachusetts.

Cocina sana or Elegant Olive

2009-01-12T12:14:00.000-08:00

Cocina sana (Cocina tendencias Series)

Author: Blum

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

Interesting book: An Economic Analysis of the Family or Intermediate Accounting

Elegant Olive (Cook West)

Author: Teresa Kennedy

Long a staple of world cuisine, olives are beloved by good cooks everywhere.

From the open markets of the Mediterranean to New York City's trendy corner delis, the olive's popularity only continues to soar. Enjoy more than 50 recipes for olive lovers everywhere, including Olives Baked in Red Wine, Muffalatta Olive Salad, Pork Tenderloin with Olive and Corn Salsa, and even a Southwest Vodka Martini. 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Recipes from Historic America or Mustard Seed Market and Cafe Natural Foods Cookbook

2009-01-12T01:32:00.000-08:00

Recipes from Historic America: Cooking and Traveling with America's Finest Hotels

Author: Linda Bauer

Fed up with fast food? Tired of the boring chain restaurant scene? Why not please your palate, nourish your mind and enjoy a bit of unique American history? From a wind-swept beach experience, to a magnificent mansion on a wooded hillside, to a serene lake setting, the rich fabric of America has been preserved and is available to diners in some of the best restaurants in the country. Recipes from Historic America combines stories from the past with enticing recipes and information for visiting or contacting the establishments.

This volume is an effort to help visitors, locals, and gourmands enjoy some of the finest food and the most interesting restaurants in our country. Simply choose an area in one of the seven regions and decide which historic restaurant to visit. Pictures of the properties are included along with a page or more of history for each. The locations and methods of contact are also offered and several of the chef's favorite recipes, which are on the menu, are included.

Deborah Ebster Copyright 2007 Reed Business Information - Library Journal

The Bauers (with more than 20 years of experience writing international food and travel columns) beckon readers to visit—with or without leaving home—family-owned inns, secluded resorts, spas, and landmark hotels with historic restaurants. Their well-presented, easy-reading book is a pleasing combination of mouth-watering recipes, stunning color photos, and irresistible stories that showcase 45 fascinating yet diverse lodging and dining venues across the United States. The text is also peppered with occasional well-chosen quotations and witticisms about food, restaurants, cooking, and eating. With foreign travel becoming increasingly problematic, the authors achieve their goal of inviting readers "to please your palate, nourish your mind, and enjoy a bit of unique American history at the same time." Though this work is probably not an essential purchase for most libraries, those that do choose to add it to their travel or culinary collections will undoubtedly receive appreciative kudos from grateful readers, cooks, and travelers—armchair and otherwise.

Book review: Ultimate Book of Beer Trivia or Everybody Loves Pizza

Mustard Seed Market and Cafe Natural Foods Cookbook

Author: Bev Shaffer

Based on the popular market, café, and cooking school founded in Ohio in 1981, this cookbook provides more than 240 natural brunch, soup, salad, fish, meat, vegetable, grain, pasta, drink, and sweets recipes. It includes indexes for gluten-free and vegetarian recipes.

Real Life Entertaining or Complete Slow Cooker Cookbook

2009-01-11T15:51:00.000-08:00

Real Life Entertaining: Easy Recipes and Unconventional Wisdom

Author: Jennifer Rubell

Forget the perfectly pressed linen. Forget the name cards at every guest's place. Forget the full bar, the four-course meal, and all the fussy little details that supposedly make parties divine. Who has the house, the money, or the time to throw that kind of party, anyway?

In Real Life Entertaining, Jennifer Rubell offers break-the-rules entertaining ideas and quick, easy, stylish recipes for last-minute drop-in dinners, sit-down meals, brunches, buffets, and one-pot meals. Conventional wisdom says it's rude to invite someone to dinner on the same day. Jennifer's real life wisdom says it's never rude to invite guests to your home. The worst that will happen is that they'll be busy and say no. Conventional wisdom says never serve the same meal that you offered guests the last time. Jennifer says if you've got a signature dish, flaunt it!

Jennifer incorporates her relaxed, lively style into a variety of festive themes, from an evening of red wine and bruschetta, to a New York-style brunch, to a one-pot meal of the easiest -- and tastiest! -- meatballs you'll ever make. The recipes are simple and the ingredients lists are short, so you can whip up party-friendly fare such as Thai Chicken Wings, Sesame-Mint Pita Chips, and Grilled Shrimp with Garlic and Citrus in mere minutes.

With Jennifer's expert party tricks, plus full-color photographs throughout, Real Life Entertaining is the ultimate go-to party guide. Jennifer will show you how to get your guests to pitch in and how to make sure that you have as much fun as the people you've invited. Never again will you panic at the prospect of a party.

Publishers Weekly

Entertainment columnist for the Miami Herald's Home & Design magazine and a boutique hotel owner, Rubell presents her unfussy approach to entertaining in this fun, energetic book. She arranges the recipes into seven sections, each focusing on a different type of gathering (e.g., "Dinner for a Crowd"; "Lunch Buffets"). At the start of each chapter, Rubell discusses how many people to invite, how to set the mood and what drinks to serve. As she promises, the recipes are easy, even for inexperienced cooks, yet are tasteful and delicious, often relying on staples like vinegars and mustard. Fresh herbs also find their way into most recipes, such as Grilled Shrimp with Garlic and Citrus, and Grilled Skirt Steak with Orange-Mint Chimichurri. "Party Tricks" are useful, suggesting, for instance, that the host bring the toaster into the dining room during brunch, so everyone can toast their own bagel without disrupting the conversation. "Real Life Wisdom" sidebars remind hosts to keep stress levels low when entertaining by doing whatever feels right to them, regardless of traditional rules. The book's only weak link is its dessert chapter, with just a handful of recipes, all of them sauces for ice cream. Still, this is a strong entry in the crowded entertaining field. (May) Copyright 2006 Reed Business Information.

Library Journal

Owner of several boutique hotels in Miami and in Washington, DC, Rubell writes about entertaining for such magazines as Domino and Food & Wine. In her first book, she offers suggestions and guidelines for a variety of casual occasions, from "Drop-in Dinners" to "Lunch Buffets" to "Dinner for a Crowd." Each section opens with "Essentials," from the basic concept to how to set the mood to "the ultimate sign of success." She includes helpful tips throughout, along with sidebars on real life versus conventional wisdom on entertaining. Rubell writes with enthusiasm, but some of the recipes seem problematic (e.g., garlic-roasted chicken breasts would surely be overcooked after one hour in a 400-degree oven, while the garlic in Chicken with Garlic and Rosemary-the cloves from four heads cooked in a hot pan for just ten minutes-is likely to be undercooked). Nevertheless, this is an engaging book that will no doubt be in demand. Copyright 2006 Reed Business Information.

Books about: Funding Evil or On the Fireline

Complete Slow Cooker Cookbook: Essential Recipes for Hearty and Delicious One-Pot Meals

Author: Wendy Louis

Slow cooking is bringing thousands of families back to the dinner table for hearty, homey dinners that are delicious, nutritious, and easy to prepare. The Complete Slow Cooker Cookbook is filled with more than 180 of the best slow cooker recipes that the entire family will love, including appetizers, beverages, side dishes, soups, stews, main courses, holiday foods, and desserts.

Author and crockery connoisseur Wendy Louise also shows you how to unveil recipes long buried in your recipe box and bring back memories of grandma's cooking, with instructions for converting heirloom "from scratch" recipes into delicious creations of your own.

Families love coming home to the aromas of these hearty, slow cooked meals that are a breeze to prepare, with no mess and no stress. For experienced cooks and newcomers alike, The Complete Slow Cooker Cookbook is the perfect guide to the delicious world of family style, slow cooked crockery meals.

Polish and Russian or Artful Cookie

2009-01-11T07:10:00.000-08:00

Polish and Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe

Author: Lesely Chamberlian

This book is a comprehensive and fascinating collection of recipes that have been gathered from this region, which stretches from the Baltic Sea in the north to the Black SEa in the south.

Artful Cookie: Baking and Decorating Delectable Confections

Author: Aaron Morgan

Thanks to the careful guidance and boundless creativity of Aaron Morgan, an experienced and talented pastry chef, even the most intimidated cook can achieve spectacular results. Most of these 34 cookies use a simple sugar, shortbread, or gingerbread base, so they’re easy to make. Magnificent color photographs and easy-to-follow instructions will have you piping, dipping, and painting these delicacies in no time at all. For pure indulgence, imagine this: luscious chocolate crowns sitting upon a crunch cookie base, covered in a thin layer of mouthwatering white chocolate. Kids will keep on begging for more of the peanut butter and jelly cookie rolls. With so many wonderful treats to make, the cookie jar will never go empty again.

Cocktail or Diabetic Living Cookbook

2009-01-10T19:28:00.000-08:00

Cocktail: Over 200 of the Best

Author: Hamlyn

From classics like the Manhattan and Dry Martini to contemporary cocktails like the Godfather Sour and the Rattlesnake, here are 200 of the all-time best mixed drinks. But this is no mere recipe collection: with instructions for creating stunning layered effects in the glass, making novelty garnishes, and adding cocktail ingredients in the correct order, learn to present your cocktail right. Plus, novice bartenders will find tips for matching spirits with their ideal partner, such as gin with citrus and berry flavors, and tequila with tomato and ginger, or tart fruit. In addition to a concise history of each drink, advice for choosing the right glass, using shakers, blenders, and other tools of the trade will ensure both a pleasurable and perfect cocktail every time.

Introduction     6
Tools of the trade     10
The drinks and their glasses     14
The spirits and their partners     18
Mastering the art of garnishing     23
Perfecting the craft     28
Vodka     34
Rum     66
Gin     86
Whisky     104
Tequila     118
Brandy     132
Other wines and spirits     140
Glossary     154
Index     158
Acknowledgements     160

Book about: The Ultimate Body Rolling Workout or Making Kind Choices

Diabetic Living Cookbook

Author: Better Homes Gardens

More than 160 great-tasting recipes designed for people living with (or at risk of developing) diabetes, but flavorful enough to satisfy everyone at the table-no need to cook separate meals!

Healthful choices for snacks, breakfast, appetizers, main dishes, breads, sides, beverages, and even desserts.

Savor Rosemary Potato Frittata, Salmon Penne Salad, Mocha Cake with Berries, and much more.

Every recipe includes exchanges and complete nutritional information.

Sidebars throughout the book spotlight helpful tips on healthy cooking techniques, smart ways to dine out, and lifestyle ideas that make living with diabetes easier.

Advice from professionals on how to get the best results when cooking with sugar substitutes.

Information and advice on living with diabetes, avoiding complications and successfully coping with its challenges.

A special section for parents of children with diabetes provides age-appropriate advice on helping them maximize control.

BONUS: Menus and advice from The Diabetic Chef.

Russian Heritage Cookbook or Pierre Franey Cooks With His Friends

2009-01-10T09:47:00.000-08:00

Russian Heritage Cookbook

Author: Lynn Visson

Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian йmigrй community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.

Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp а la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine.

Library Journal

In this revised and expanded edition of The Complete Russian Cookbook (originally published in 1988), Visson, a writer and interpreter whose parents emigrated from Russia, was able to incorporate new recipes from young and old cooks in Russia, all eager to preserve the traditional recipes of their homeland. (The first edition contained recipes primarily from members of New York City's emigre community.) Included here are dozens of recipes, many hearty, homey dishes along with those reserved for special occasions. Although Visson provides a general introduction to Russian food, and individual chapters open with more specific detail, few recipes include headnotes. Visson's ambitious book also lacks the charm of Catherine Cheremeteff Jones's recent memoir with recipes, A Year of Russian Feasts, but most collections will still want it for the sheer number of recipes it contains. Copyright 2004 Reed Business Information.

Pierre Franey Cooks With His Friends

Author: Pierre Franey

For this book, the late Pierre Franey---originator of the popular "60-minute Gourmet" column for The New York Times, author of thirteen books, and star of the popular PBS cooking shows "Cuisine Rapid," "Cooking in America," and "Cooking in France"--traveled throughout Europe, cooking with seventeen friends. All are top chefs or restaurateurs who have recognized the need to cook in a lighter, healthier way, both for their costumers and for themselves. In France, Spain, Italy, Germany, Belgium, and the Netherlands, these chefs combine moderate amounts of butter, cheese, and oil with fresh local produce and masterful combinations of herbs to create healthy, satisfying, and delicious food.

Among Franey's friends were Paul Bocuse, Michel Guerard, and Marc Meneau in France; Fredy Girardet in Switzerland; Pierrs Wynants of Comme Chez Soi in Belgium; and Antonio Belles of the tapas bar in the Hotel Arts in Barcelona. These world-famous chefs provide both classic and innovative recipes, such as Bocuse's Black Bass with a Potato Crust, and Guerard's Pan con Tomate, a staple of Catalonian cuisine. Franey contributed some one hundred of his own health-conscious recipes, inspired by watching his friends cook and visiting their local markets. These include such tempting dishes as Spicy Shrimp and Squid Salad, Penne with Baby Spinach and Fresh Peas, and Sauteed Apples in Calvados.

The result of Franey's journey is an international sampling of delicious health-conscious cooking from great European chefs and from Graney himself, who was one of America's most loved culinary figures.

Library Journal

Sadly, Franey, perhaps best known as the "60-Minute Gourmet," died shortly before this book was finished. His daughter Claudia, who'd been working as his collaborator, completed the book, which now stands as a tribute to the popular and personable chef. Filled with stunning color photographs, this volume is the companion to the upcoming PBS series Pierre Franey's Cooking in Europe. Franey visited and cooked with some of Europe's best chefs-e.g., Fredy Girardet in Switzerland and Michelin stars Marc Meneau and Michel Guerard in France-in search of low-fat dishes. There are several recipes from each chef, along with those Franey developed for the series and other favorites, 125 in all. A pleasure to read and to cook from, this is highly recommended. [BOMC selection.]

Wraps And Roll Ups Revised Edition or Vegetarian Nutrition

2009-01-09T23:06:00.000-08:00

Wraps And Roll Ups, Revised Edition

Author: Dona Z Meilach

Sandwiches beware! Wraps and roll-ups are taking the country by storm. Look for recipes for tortillas and other wrappers; rice, beans and other stuffings; salads, slaw, salsa and other accompaniments; and meat, poultry, fish and other fillings. Use one of dozens of recipes, or mix and match the components for endless variety.

Go to: Survey of Accounting or Just a Click Away

Vegetarian Nutrition

Author: Joan Sabat

Approximately 12 million U.S. citizens consider themselves vegetarians and 13.5 percent of all U.S. households claim to have at least one family member practicing some form of vegetarianism. Vegetarian Nutrition provides data to help explain the preventive role of vegetarian diets for many chronic diseases such as heart disease and some types of cancer. As a professional reference, this book is an invaluable resource for those interested in vegetarianism and/or public nutrition.

Booknews

Sabat<'e> (nutrition, epidemiology, preventive medicine, Loma Linda U.) selects articles that address major research on semi-vegetarians, LOV's (lacto-ovo vegetarians), vegans, macrobiotics, fruitarians. First, there are descriptions of vegetarianism, trends toward it, and the risk-to-benefit ratio of the diet. A section on chronic disease prevention addresses coronary disease, cancer, obesity, osteoporosis, diabetes, neurological disorders, and longevity. A more recent and refined argument against vegetarianism is taken up in a section on the human life-cycle: the benefits or dangers of vegetarianism to children, women in the childbirth years, the elderly, and athletes. Recommendations for a healthy vegetarian diet focus on nutrients, phytochemicals, vegetarian diets for chronic disease prevention, and developing a vegetarian food guide. Finally, there is the environmental impact of meat production, vegetarian morality, the historical context of vegetarianism, and the confluence of vegetarianism with religion and spirituality. And yes, there is much discussion of Vitamin B 12, that major small thorn in most vegetarian rationales. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Sect. I	Background
1	Vegetarian Diets: Descriptions and Trends	3
2	The Public Health Risk-to-Benefit Ratio of Vegetarian Diets - Changing Paradigms	19
Sect. II	Vegetarian Diets and Chronic Disease Prevention
3	Vegetarianism, Coronary Risk Factors and Coronary Heart Disease	33
4	Vegetarian Diets and Cancer Risk	55
5	Vegetarian Diets and Obesity Prevention	91
6	Vegetarian Diets in the Prevention of Osteoporosis, Diabetes, and Neurological Disorders	109
7	Does Low Meat Consumption Contribute to Greater Longevity?	135
Sect. III	Adequacy of Vegetarian Diets through the Life Cycle and in Special Groups
8	Physical Growth and Development of Vegetarian Children and Adolescents	173
9	Vegetarian Diets in Pregnancy and Lactation	195
10	Women's Reproductive Function	221
11	A Vegetarian Diet: Health Advantages for the Elderly	251
12	Implications of the Vegetarian Diet for Athletes	277
Sect. IV	Recommendations for Healthy Vegetarian Diets
13	Nutrients of Concern in Vegetarian Diets	299
14	Health-Promoting Phytochemicals: Beyond the Traditional Nutrients	333
15	Vegetarian Diets and Dietary Guidelines for Chronic Disease Prevention: How Meatless Diets Conform to Current Recommendations for Health Eating	371
16	Developing a Vegetarian Food Guide	411
Sect. V	Global Issues and Non-nutritional Perspectives of Vegetarian Diets
17	Environmental Impacts of Meat Production and Vegetarianism	441
18	Meatless Diets, a Moral Imperative?	463
19	The Historical Context of Vegetarianism	483
20	Religion, Spirituality, and a Vegetarian Dietary	507
	Index	533

In Bad Taste or Food Safety

2009-01-09T12:25:00.000-08:00

In Bad Taste?: The Adventures and Science Behind Food Delicacies

Author: Massimo Francesco Marcon

Part travelogue, part scientific investigation, Dr. Marcone describes his journeys into remote regions of the world, often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and hungry crocodiles. He does this all in the search for the hidden secrets and science behind the world's most expensive and bizarre foods. The stories and information in this eclectic collection of food delicacies will certainly satisfy the curiosity of food aficionados and adventure travelers alike but is also sure to whet the appetites of the just curious.

Foreword   Jay Ingram     9
Introduction     13
Introducing Dr. Massimo Marcone     15
Indonesia     23
Ethiopia     49
Morocco     73
Malaysia, Indonesia, and Hong Kong     97
Italy (Sardinia and Abruzzi)     129
Canada and the United States     149
Thailand and Mexico     167
Inside the "CSI Laboratory"     183
Taste Development     193

New interesting book: Cocina Rapida y Fresca or Recipe Hall of Fame Cookbook

Food Safety: Old Habits, New Perspectives

Author: Phyllis Entis

Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157:H7 to mad cow disease.

What People Are Saying

Chris Thoms
I found it an informative and enjoyable read that should appeal to a wide readership. The author reminds us of the importance of a co-ordinated approach to food safety by providing the reader with key examples of food-borne disease outbreaks associated with breaches of biosecurity, food processing and handling along the food chain to the consumer.

New Southern Cooking or Keith Michells Practically Macrobiotic Cookbook

2009-01-09T00:43:00.000-08:00

New Southern Cooking

Author: Nathalie Dupre

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.

You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.

Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings--including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.

Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.

Recipient of the Cordon Bleu Advanced Certificate and known for her teaching expertise, Nathalie Dupree has hosted more than three hundred top-rated television cooking shows on PBS, the Learning Channel, Star TV, and the Food Network. She is the author of eight cookbooks, including her most recent, Nathalie Dupree's Comfortable Entertaining, for which she was awarded her second James Beard Award. Nathalie founded Rich's Cooking School in 1972 and has taught more than ten thousand students around the world. She lives in Charleston, South Carolina, with her husband, Jack Bass.

Library Journal

Two of the belle of Southern cuisine's most charming books, these are rich with classic and modern recipes. The pictures of the dishes are so beautiful, you might be tempted to take a bite out of the page. Copyright 2004 Reed Business Information.

Keith Michell's Practically Macrobiotic Cookbook

Author: Keith Michell

• Acclaimed stage and screen actor Keith Michell delivers a cookbook filled with the fabulous recipes that keep him healthy, active, and in the spotlight.

• Includes over 200 recipes, many appearing for the first time, as well as seasonal menu suggestions.

• Answers the questions that too often obscure macrobiotic practices.

• Revised, expanded, and newly illustrated edition of Practically Macrobiotic.

In the latest edition of this unique cookbook, internationally acclaimed actor Keith Michell draws aside the curtain of mystery that too often obscures macrobiotics. With an inimitable and entertaining style, Michell shows that being practically macrobiotic doesn't have to mean a life of food denial and strict diets, but instead can provide a way to enjoy eating heathily from the vast variety of foods that nature supplies.

With the understanding of someone who has taken to heart a new way of life, Keith Michell explains just what macrobiotics is all about. He has painstakingly sought answers to the many questions commonly asked about the macrobiotic diet. Practically macrobiotic in both senses of the expression, Michell is able to offer us refreshing and appealing explanations of the principles behind this lifestyle and way of eating. With over 200 delicious recipes--many of them appearing here for the first time--and original color illustrations by the author himself, Keith Michell's Practically Macrobiotic Cookbook gives full creative expression to a man who is always a star, whether on stage or in the kitchen.

Sonoran Grill or Irish Cooking

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

Sonoran Grill

Author: Mad Coyote Jo

If you thought that gourmet grilling was over your head think again. The host of the popular Southwestern TV show The Sonoran Grill, Mad Coyote Joe, will have you creating meals that will dazzle your family and your friends. Complete with a list of tools and chile peppers, The Sonoran Grill can turn novice chefs into grilling experts. Here is a collection of more than 130 of the author's best recipes, from Cedar Plank-Roasted Fillet of Salmon to Almond Kahlua Flan, which will entice you to give up your conventional oven forever.

So light the grill, invite some friends over, pour a few ice-cold margaritas, smell the chiles roasting over the mesquite charcoal, and wow some friends with a dinner that you thought was beyond your reach. Very soon the best restaurant in town will be in your own backyard!

Internet Book Watch - Internet Book Watch

Mad Coyote Joe hosts "The Sonoran Grill", a popular television cooking show and in this superb regional cookbook showcases 130 of his favorite recipes featuring a Southwestern touch. From Posole (a classic American Indian soup), to Chile Rellenos (a delicious Mexican dish), to Habanero-Lime Butter (perfect for vegetables, potatoes, grilled fish and pork), to Sonoran Mesquite-Smoked Brisket (a true Sonoran dish with a twist!), The Sonoran Grill offers the best of the Southwest suited for transforming even the most novice kitchen cook into a skilled grilling expert!

Books about: The Delta Project or Exercise Workbook for Beginning AutoCAD 2007

Irish Cooking: Over 90 Deliciously Authentic Irish Recipes, Beautifully Illustrated With More Than 250 Step-By-Step Photographs.

Author: Biddy White Lennon

A carefully selected range of more than 90 delicious step-by-step recipes captures the essence of Irish cooking. There are sections on soups and appetizers, main courses, salad and vegetable dishes, desserts, cakes, bakes, preserves and drinks: each of th

Sicilian Home Cooking or Fine Waters

2009-01-08T05:20:00.000-08:00

Sicilian Home Cooking: Family Recipes from Gangivecchio

Author: Wanda Tornaben

“To know and be close to your family, nothing is more important than dining together at home, as often as possible, on delicious home cooking. Salute!”

Four years after winning the 1997 James Beard Award for Best Italian Cookbook, Wanda Tornabene and her daughter, Giovanna, return with a glorious second helping of homestyle recipes. Sicilian Home Cooking offers more charming stories and rustic, delicious dishes from the kitchen of Gangivecchio, the Tornabenes’ magnificent thirteenth-century abbey in Sicily’s Madonie Mountains.

As in the award-winning La Cucina Siciliana di Gangivecchio, here you’ll find a wonderful array of simple, mouthwatering recipes for antipasti, soups, pasta, rice, meat, fish, vegetables, salads, and desserts—including easy and delicious variations on bruschetta, the hearty Fagioli e Festoncini di Nonna Elena (Granny Elena’s Bean and Pasta Soup), enticing entrees like Cotolette di Vitello di Wanda (Wanda’s Veal Cutlets) and Gamberi in Crosta alla Gangivecchio (Gangivecchio’s Shrimp en Croute), and sublime desserts like Cartocci (Fried Pastry Coils with Ricotta Cream) and Gelo di Caffè (Coffee Gelatine). Sicilian Home Cooking also offers some tempting new sections. “Egg Dishes” showcases this essential ingredient in beautiful frittatas. “Pizza and Focaccia” is a salute to these most Italian of breads, adorned with fresh toppings. The section on couscous teaches the traditional method for this Arab speciality, which Sicilians have adopted as their own. “Wines and Liqueurs” gives recipes forhomemade, refreshing libations, including the Italian favorite, Limoncello.

The homestyle recipes are nothing short of fantastic—but what makes this book even more special is that Wanda and Giovanna welcome you not only into their kitchen but also into their lives at Gangivecchio. In stories rich with the fragrant atmosphere of the gorgeous Sicilian countryside, they share memories of the annual grape harvest, a special Christmas snowstorm, and an illicit childhood trip on a commerical fishing boat. They describe favorite local restaurants and dishes from the past and the present. And they tell funny and touching stories of relatives, friends, and pets—both old and new.

Sicilian Home Cooking is a cookbook and much more—a true slice of Sicilian life.

Publishers Weekly

With this long-awaited follow-up to their James Beard Award-winning La Cucina Siciliana di Gangivecchio, the mother-and-daughter team triumphantly continues to re-create the hearty, rustic home cuisine served at their restaurant in a 13th-century abbey in the Sicilian mountains. As before, the fare is ravishingly seductive, and much of it enticingly simple. A host of antipasti includes Hot Eggplant Sandwiches and Lettuce Tart made with a dough enriched with eggs and a bit of vanilla. Although they rarely serve egg dishes in their restaurant, the Tornabenes aver that no Sicilian home cook could do without Eggs Poached in Fresh Tomato Sauce, and Pizza with Potatoes, Sausage and Rosemary or one of its many relations is a standard Sunday night treat for mother and daughter. They celebrate pasta with such creations as Paolo's Pennette with Fresh Figs and Pancetta. For more substantial courses, the Tornabenes bring forth Sicilian Oven-Braised Veal Shanks, Chicken Souffl and Gangivecchio's Shrimp en Croute. Vegetable side dishes range from Fried Stuffed Cardoons to the fragrant Baked Potatoes with Bay Leaves, and to conclude are the waist-threatening Almond Parfait and Chocolate and Cheese Tart with Cinnamon, which can be enjoyed with one of their homemade dessert wines. (May 1) Forecast: With the strength of the authors' first book and a seven-city nationwide tour, this work's basic yet lovely fare will make it a credible contender among the crowded shelves of Italian cookbooks. Copyright 2001 Cahners Business Information.

Library Journal

Gangivecchio is the restaurant Wanda Tornabene opened more than 20 years ago in an effort to save her family home, a former 13th-century abbey in a tiny mountain town in Sicily. Even before the publication of Wanda and daughter Giovanna's first cookbook, La Cucina Siciliana di Gangivecchio, the restaurant had, somewhat improbably, gained an international reputation. But when that book won a James Beard Award, they found their lives changing even more and with the resulting "American invasion," as Giovanna calls it, the restaurant, which had been suffering financially, began to prosper again. Fortunately, the restaurant has retained its uniqueness and charm as have the Tornabenes, in their new book. Like the earlier one, this contains many reminiscences and family stories, along with family recipes, mostly from Wanda (whom her daughter refers to as "our perilous boss") for rustic, satisfying Sicilian home cooking: Granny Elena's Bean and Pasta Soup, Summer Couscous with Herbs, Delicious Veal Roast with Mushrooms. An absorbing and very personal cookbook, this is highly recommended. Copyright 2001 Cahners Business Information.

New interesting book: McGuires Irish Pub Cookbook or Dinner Party Disasters

Fine Waters: A Connoisseur's Guide to the World's Most Distinctive Bottled Waters

Author: Michael Mascha

Water is indeed everywhere—especially bottled water. High-end restaurants now have water lists in addition to wine lists, water bars are opening up around the globe, and gourmet markets are selling dozens of different varieties of domestic and imported bottled waters. Consumers are beginning to recognize that bottled water, like wine, has a unique identity that is defined by its origin.
Fine Waters introduces readers to the epicurean delights of water, sharing the ins and outs of the characteristics that provide various waters with their unique flavors, as well as recommendedfood pairings, stemware suggestions, and optimum serving temperatures for enjoying both still and sparkling waters. The book also provides tasting notes for more than 100 of the world's best bottled waters. Produced in full color, with photographs throughout, Fine Waters is the first guide to this up-and-coming food trend.

Good Housekeeping Rush Hour Dinners or Bernard Claytons New Complete Book of Breads

2009-01-07T19:39:00.000-08:00

Good Housekeeping Rush Hour Dinners: Great Meals in 30 Minutes or Less

Author: Good Housekeeping

With 150 triple-tested dinners that go from kitchen to plate in under 30 minutes, Good Housekeeping presents the answer to the harried home cook's dilemma: how to put a freshly prepared, delectable meal on the table in a hurry.
In today's hectic and crazy world, it's hard to find time to prepare a healthy home-cooked meal. That's why Good Housekeeping's "Rush Hour!" magazine column has proved so popular; it helps busy people make wonderful dinners in less than half an hour. Now there's an entire new book of Rush Hour recipes, with 150 quick and delicious dishes featuring beef, pork, fish, chicken, pasta, vegetables, and soups. Some are classic American favorites; others are Italian, Thai, Mexican, or other specialties. Since these entrees take under 30 minutes, there's time to bake delicious desserts too. The book's introduction offers time-saving cooking tips, with advice on stocking the pantry, the best kitchen equipment, and food preparation shortcuts.

Library Journal

The latest Good Housekeeping (GH) cookbook features 150 recipes from the magazine's popular "Rush Hour" column. Recipes are organized by main ingredient, from chicken to pasta, with a separate chapter on vegetarian entr es and a dozen easy desserts. GH's recipes are known for their reliability, and busy home cooks will welcome this compilation of quick, homey, weeknight dinner recipes. For most collections. Copyright 2005 Reed Business Information.

Look this: Letters to My Mother or Letters to a Young Conservative

Bernard Clayton's New Complete Book of Breads

Author: Bernard Clayton

First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.

Now America's best-loved bread-baking authority returns with the 30th anniversary edition of the New Complete Book of Breads, the definitive version of this baking classic. Clayton has written a new introduction, added a glossary, updated the sections on ingredients and equipment, and gone through every recipe, correcting and refining each one. The inviting new design keeps Clayton's explicit, easy-to-follow instructional format and makes the book easy to use.

In these pages, home bakers will find an extraordinary range of variety, nearly enough to supply a new bread a day for a year. There are wheat breads -- Honey-Lemon, Walnut, Buttermilk; sourdough breads; corn breads; breads flavored with herbs or spices or enriched with cheese or fruits and nuts; and little breads -- Kaiser Rolls, Grandmother's SouthernBiscuits, English Muffins, and Popovers, to name a few. For the baker who observes the holidays with a fresh loaf there are Challah and Italian Panettone.

Offering classic recipes while making use of modern kitchen technology, this comprehensive volume is an indispensable reference for the novice or experienced home baker looking to make the best bread with ease.

Library Journal

Clayton's now classic The Complete Book of Breads was originally published in 1973. For the first edition of his New Complete Book of Breads, which appeared in 1987, he updated 200 of the recipes to reflect changes in both bread-making equipment and the availability of ingredients; he also added 100 new recipes. This 30th-anniversary edition is a more modest revision of the 1987 title. The recipes and the ingredients/equipment sections have been revised or reworked as necessary, but this version is perhaps most notable for its clean new design, which retains the handy "step-by-step" subheads and layout of the earlier books while giving the text a more streamlined, approachable look. For most baking collections. Copyright 2003 Reed Business Information.

Soups On or Eatingwell Diabetes Cookbook

2009-01-07T10:57:00.000-08:00

Soup's On!

Author: Leslie Jonath

Soup's On! includes 75 tempting and delicious recipes from some of world's most respected chefs and cooking teachers. Highlights include creamy vegetable soups, enticing seafood soups, and hearty classic stews. Plus, a portion of the proceeds will go to NextCourse, a nonprofit organization that advocates the importance of healthy food for the physical and mental well-being of adults and children. With Soup's On!, readers will not only nourish themselves, they'll be feeding others as well.

Recipes from celebrated chefs: Jacques P pin, Alice Waters, Thomas Keller, Charlie Trotter, and more!

Book about: Cure Your Cravings or The Andrew Weil Audio Collection

Eatingwell Diabetes Cookbook: 275 Delicious Recipes and 100+ Tips for Simple, Everyday Carbohydrate Control

Author: Joyce Hendley

"The way we all should be eating."—Marion J. Franz, Certified Diabetes Educator

Rather than a cause for despair, a diabetes diagnosis can be the start of a new life for the person who embraces a better diet and healthier lifestyle. Medical experts are encouraging people with type 2 (adult-onset) diabetes to take charge of managing their condition, starting with eating well—choosing the right foods that naturally help stabilize glucose levels, thus providing long-lasting energy and vitality and, over time, a trimmer figure and a healthier outlook for the future.

Here is a cookbook destined to become a bible for the millions of households where diabetes is an everyday concern. From the award-winning kitchens of EatingWell magazine come hundreds of full-flavored, satisfying recipes the whole family can enjoy.

New Ideas: Take the best, newest scientific advice and forget the old advice of banning all sugar, eliminating all fat, and restricting eating to bland and boring food. With the right ingredients and recipes, a person with diabetes can eat better than ever.

The Right Carbs: Discover real eating satisfaction with a smart choice of carbohydrates, minimizing the problematic ingredients and emphasizing those that leading nutrition authorities are recommending.

The Right Proteins and Fats: Learn why the new approaches to eating well with diabetes mean using good fats and good protein sources to provide great flavors, positive health benefits, and freedom from hunger between meals. 10 black & white photographs, 16-page color insert, index.

	Foreword: The Power of Knowledge	6
	Introduction: Eating Well: It's Not Dieting	8
	Diabetes 101: The Essential Facts	10
	Food Matters: Eating to Manage Diabetes	14
	What Healthy Eating Looks Like	24
	Changing for Good	29
	A Week of Menus
	1,500 calories/day	36
	2,000 calories/day	39
	Food & Exercise Diaries	42
	Healthy Starts	44
	Muffins & Breads	62
	Snacks & Appetizers	78
	Soups	92
	Salads	104
	Vegetarian Main Dishes	122
	Chicken & Turkey	144
	Fish & Seafood	184
	Beef, Pork & Lamb	208
	Side Dishes	228
	Sauces & Condiments	258
	Desserts & Treats
	Old-Fashioned Desserts	268
	Fruity Finales	278
	Cakes & Pies	286
	Cookies & Bars	298
	Frozen Desserts	310
	Glossary	318
	Resources	321
	Healthy Pantry Essentials	322
	Ingredient Notes	323
	Cooking Tips	325
	Index	326
	Contributors	336
	Profiles in Real Life
	Dan M.	9
	Sharlyn & Dan P.	13
	Jan M.	30
	Margaret N.	35
	Tips & Lists for Real Life
	Ada Goals for Adults with Diabetes	7
	Acetone Breath: A Warning Sign	11
	Types of Diabetes	12
	5 Risk Factors for Diabetes	12
	What About Sugar?	15
	Carbohydrate-Servings Calculator	15
	What About the Glycemic Index?	16
	Hunting for Whole Grains	17
	5 Simple Ways to Get More Fiber	17
	Low- and No-Calorie Sweeteners	18
	5 Ways to Lower Sodium Intake	22
	Eating Like A Mediterranean	23
	What Does a Portion Look Like?	25
	10 Packable Snacks	26
	9 Snacks to Stash in Your Desk Drawer	26
	5 Airport or Train Station Standbys	27
	10 Fast-Food Fallbacks	27
	What is "One Drink"?	28
	How to Spot and Deal with Saboteurs	31
	How to Say No (Politely) to Food Pushers	32
	Kids and Diabetes	34
	8 Trade-Proof Goodies for Lunchboxes	34
	9 "Grab-and-Go" Breakfasts	46
	Healthy Eating During the Holidays	84

Bartending For The Professional And Home Entertainer or The Protein Powered Vegetarian

2009-01-06T23:15:00.000-08:00

Bartending For The Professional And Home Entertainer

Author: Chandler L DeLov

Bartending for Fun and Profit!

Bartending is an exciting and very lucrative career. Did you know that an average bartender can earn $100-$400 a night, in tips alone? Bartending is one of the fastest legal ways to make money, and is fun as well! You can make lots of new friends, work full or part time, pay off bills, put yourself through school, or buy a new car.Don't know much about liquor? Don't worry! Most people know only about four drinks (two of which are beers) Author and experienced bartender Chandler's approach is easy to understand, even for someone with little or no experience. He teaches you the secrets real bartenders use, so even a beginner can make drinks like a professional. Start right away making Apple Martinis, Grape Nehis, Sex on the Beach, Lemon Drops, Mai-Tais, Rum Runners, Hurricanes, B-52's, margaritas, beautifully layered shooters, coffee drinks, scrumptious daiquiris, and more. It's fun and easy! You will learn the terminology (so you can talk like a real bartender), fantastic drink recipes (including how to mix, pour, and serve over 200 popular drinks), and lots of great tips on how to get started in this exciting and profitable career.

Book review: PERL by Example or Beginning SharePoint 2007 Administration

The Protein-Powered Vegetarian: From Meat to Vegetable Protein

Author: Bo Sebastian

Include protein in a vegetarian diet.

The Protein-Powered Vegetarian is not just a book for people who do not eat meat. With this cookbook, the individual can explore new and exciting ways to include protein—an often-misunderstood vital nutritional element—into their diets. The recipes are veggie, but as the vast number of dishes and cultures become obvious, that fact becomes far less important. Bo Sebastian offers a sound, intelligent and creative way toward health and happiness in the home.

Portuguese Cooking or Nancy Silvertons Sandwich Book

2009-01-06T13:34:00.000-08:00

Portuguese Cooking: The Authentic and Robust Cuisine of Portugal

Author: Carol Robertson

Carol Robertson shares her fascination with the country and its cuisine in lively journal entries and delightful drawings, while David Robertson's evocative photographs provide a look at the wonders of the Portuguese landscape and culture. The result is a personal travel book for lovers of good food. Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. The simple-to-prepare dishes rely on pork and seafood of all kinds, as well as tomatoes, olives, kale, hot and sweet peppers, garlic, mint, and the silken magic of virgin olive oil. Treat yourself to a true taste of Portugal.

BookList

A combination journal-cookbook reveals the charm of Portugal to those unfamiliar with the country, and acts as a reminiscence for those who are. First, a traveler's itinerary, accompanied by examples of traditional cuisines, covers a dozen of the most-frequented Portuguese areas, from the seaside resort of Nazare to the medieval walled town of Obidos. Next, more than 60 indigenous recipes provide a taste of Portuguese cooking, itself a mix of East and West gastronomy; potato and kale soup, cold egg pie with peas and sausage, bacalhau (or salt cod) in multiple dishes, and almond cheese tart are included. Neither of the two sections offers very sophisticated insight into the country's food heritage, but together they provide a decent first glimpse.

New interesting textbook: Introduction to Food Science or Market Integration Regionalism and the Global Economy

Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile

Author: Nancy Silverton

When Nancy Silverton began serving sandwiches one night a week at her award-winning Los Angeles restaurant Campanile, she envisioned a laid-back and intimate evening when she'd be able to relax, chat with customers, and have some fun devising new and creative recipes. Instead, her irresistible creations sparked a nationwide craze that has turned the humble sandwich into a gourmet meal that just happens to sit on bread. Written in Nancy's charming, down-to-earth style, these recipes are versatile and easy to follow. As good to look at as they are to eat, these recipes offer a creative solution to entertaining and will be a valuable addition to any home cook's repertoire.

Publishers Weekly

Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos. (Oct. 16) Copyright 2003 Cahners Business Information.

Food of France or Flavors of Southern Italy

2009-01-06T02:52:00.000-08:00

Food of France: A Journey for Food Lovers

Author: Kay Halsey

The Food of France gives you a real taste of a country that has made food one of the great joys of everyday life. It creates a culinary journey from the restaurants of Lyon to the kitchens of Provence, through the vineyards of Bordeaux to the bakers of Paris, to discover the food that defines today's French cooking: the freshest seafood with herb aioli, winter salt pork with lentils and slow-cooking cassoulet, warm brioche and petits pots de crème.

Beautiful photographs shot in France show how to choose the best produce -- from market fresh vegetables to seafood, regional cheeses, and charcuterie. To partner the recipes, special sections explore the essence of French food and drink. Varieties of cheeses, charcuterie, seafood, patisserie, and breads have been photographed to make identification easy.

Included are sections on such special topics as:

Properly ripening a Camembert
The baguette
French chocolate
Enjoying the best of France's wines and champagnes.

Interesting textbook: Basque Cooking and Lore or Hollywood Du Jour

Flavors of Southern Italy

Author: Erica De Man

Praise for Erica De Mane

"Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures."

–Corby Kummer, The New York Times

"De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can’t help but build."

–Ronalie C. Peterson, The Washington Post

"I found myself nodding in appreciation of Erica De Mane’s willingness to hand over the keys to being a good cook."

–Susie Middleton, Fine Cooking magazine

Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world’s most beloved cuisines.

Publishers Weekly

DeMane (Pasta Improvvisata) hones her flavor-combining philosophy and skills in this volume that successfully-and wonderfully-improvises on traditional recipes of southern Italian cuisine. She bases her dishes on the cooking of her grandmother, who emigrated from a town on the Campania-Apulia border; from there, DeMane has adapted her recipes according to ingredients available in the U.S. (mostly New York); the busy lifestyle of today's home cooks; and, finally, her own personal taste. DeMane's adaptations are subtle, but their effect is powerful. For example, she eschews sausage for prosciutto in Orecchette with Broccoli Rabe, Prosciutto, and White Wine. For main courses, she brings to the table Braised Sausages with Green Grapes, Wine and Bay Leaves; Pork Chops with Gentle Vinegar Peppers (into which she mixes anchovy fillets and marjoram); and Grouper Wrapped in Prosciutto and Served with a Winter Tomato Sauce (made with Marsala wine, sage and rosemary). Her salads are standouts (many, she maintains, can be a full dinner): Strawberry and Wild Watercress Salad with Pine Nuts; and Spinach Salad with Pears, Spiced Walnuts, and Ricotta Salata. Equally simple though enticing are DeMane's antipasti (e.g., Saut ed Cerignolo Olives with Fennel and Mint) and contorni, such as Potato and Sweet Pepper Gatto, Calabrian Style (made with vermouth, pecorino and caciocavallo cheeses). While lacking essential photos and illustrations, DeMane's clear and easy narrative and her abundance of flavorful recipes make this a valuable collection. (May) Copyright 2004 Reed Business Information.

	Introduction	viii
	Acknowledgments	xii
	The Flavors of the Southern Italian Kitchen	1
	Bitter. Sweet-and-Sour. and Salty: Fundamental Tastes. Southern Italian Style	5
	The Southern Italian Love of Bitterness	6
	Sweet and Sour: The Taste of Agrodolce	8
	Southern Italy and Sea Salt	11
	Essential Southern Italian Flavoring Ingredients	13
	Southern Italian Olive Oil	14
	Olives in Southern Italian Cooking	17
	Cooking with Garlic	20
	Tomatoes	23
	Tomato Paste and Sun-Dried Tomatoes	24
	Capers	28
	Oranges and Lemons	30
	Anchovies and Bottarga	32
	Sweet Peppers and Hot Chilies	36
	Some Thoughts about Black Pepper	39
	Fennel and Saffron	40
	Nutmeg and Cinnamon	44
	Pancetta and Salami	46
	Buying Southern Italian Cheese in America	49
	Basil, Mint, and Parsley	54
	Oregano, Rosemary, and Bay Leaves	58
	Pine Nuts and Raisins	61
	Almonds and Pistachios in Southern Italian Cooking	63
	Wine in Cooking	64
	Recipes: Cooking Southern Italian Style	67
	Vegetables	71
	Shopping for Vegetables	72
	Cooking Vegetables	72
	Green Salads in the Southern Italian Kitchen	74
	Seafood	147
	Buying Seafood	148
	Cooking and Flavoring Seafood	149
	Meats and Poultry	217
	Meat in the Southern Italian Home Kitchen	218
	Cooking for a Group	219
	Savory Tarts	275
	Pizza Neapolitan Style	287
	Calzone	297
	Soups	309
	Pasta	333
	Sauce for Pasta	335
	How to Cook the Best Pasta	336
	Desserts	387
	Menus	425
	My Favorite Southern Italian Wines	433
	Wines and Good Producers to Look For	434
	Sources	436
	Bibliography	439
	Index	440

Short History of the American Stomach or The Physiology of Taste

2009-01-05T16:11:00.000-08:00

Short History of the American Stomach

Author: Frederick Kaufman

The extremes of American eating—our separate-but-equal urges to stuff and to starve ourselves—are easy to blame on the excesses of modern living. But Frederick Kaufman followed the winding road of the American intestine back to that cold morning when the first famished Pilgrim clambered off the Mayflower, and he discovered the alarming truth: We’ve been this way all along. With outraged wit and an incredible range of sources that includes everything from Cotton Mather’s diary to interviews with Amish black-market raw-milk dealers, Kaufman offers a highly selective, take-no-prisoners tour of American history by way of the American stomach. Travel with him as he tracks down our earliest foodies; discovers the secret history of Puritan purges; introduces diet gurus of the nineteenth century, such as William Alcott, who believed that Ònothing ought to be mashed before it is eatenÓ; traces extreme feeders from Paul Bunyan to eating-contest champ Dale Boone (descended from Daniel, of course); and investigates our blithe efforts to re-create plants and animals that we’ve eaten to the point of extinction.

Publishers Weekly

Kaufman, an English professor at New York's City University, pursues a hip, journalistic approach to America's all-consuming relationship to the gut, from Puritan rituals of fasting to the creation of the Food Network. Kaufman maintains that the feast-fast syndrome that torments America-obesity, anorexia, overeating, dieting, fads and cures, "gastroporn," pollution and purity of food, and self-sufficiency-all originate from our understanding of virtue and vice, first established by the Puritans. Indeed, these first settlers held that the stomach's equilibrium reflected one's spiritual state, and the process of digestion maintained the body's intimate fine-tuning between good and evil. Days of fasting were declared as ways of seeking spiritual guidance, and purges and emetics used to expunge evil and corruption from the system, much as today's advocates of raw foods and unpasteurized milk press their enzyme cures. To demonstrate examples of the ethics of eating, Kaufman discusses dietary restrictions such as kosher foods and, conversely, the lifting of all restrictions by the primal culinary tastes nurtured in the Wild West. Kaufman traces dieting to Ben Franklin's obsession with the virtue of temperance and offers myriad examples of how certain diets (e.g., vegetarianism, single-substance eating) were intended to effect one's transformation from within. With a final paean to endangered favorites such as bananas and oysters, Kaufman digresses forgivingly in this occasionally incongruous though entertaining study. (Feb.)

Vastly entertaining as it leads us through America's digestive history, this book serves up Kaufman's notion of a country whose development can be traced by the way its citizens eat, grow, digest, and think of food. Kaufman (English, CUNY) draws parallels between national policies and digestion: limiting meals to a single food, for example, became a symbol of political isolationism during America's antebellum period. We've spent much of our recent history involved in "imperialist eating," colorfully illustrated by the author's description of competitive eaters (aka gurgitators). Americans proudly celebrated National Days of Fasting well into the 19th century. Kaufman also addresses the benefits of ingesting raw milk, the extinction of bananas (which he writes will come within the next decade), days when lobsters were five to six inches long, the concept of our bodies as a business, and the romance of westward expansion as pioneers were led by their stomachs. Recommended for public library collections.

Kirkus Reviews

A series of trenchant arguments about the consistency of Americans' feelings for food, our great common denominator. Suspecting that the consumption-crazed, binge-and-purge culture is nothing new, Kaufman (English/CUNY) quotes young Washington Irving, who in 1803 marveled over the stunning culinary delectations available in New York City. The author then jumps forward two centuries to investigate the term "gastroporn": Watching a generous amount of Food Network programming, he gleefully compares the structure and style of X-rated films with the loving close-ups and sensuous phrases that are staples of cooking shows, Emeril Lagasse's "kick it up a notch" being one example. Kaufman notes that "the money shot"-the finished dish-is seldom the actual product of those ingredients you see the chefs squeezing and manipulating. Even the Puritans were obsessed with food, he declares, speculating as to the full menu of their first Thanksgiving. Kaufman's jolting chapter on vomiting (he prefers "puking") displays a masterful wit. He begins by elaborately, eloquently apologizing for raising the topic at all, then lays out a finely researched, deeply ironic chronology of how early Americans viewed vomit. Indeed, it's never sufficient for him to opine that the Puritans "adored laxatives and diuretics" when he can also dissect the inscrutable food writing of Cotton Mather. As Kaufman slowly returns to the present, he addresses a string of intriguing issues. An indictment of the milk-processing industry includes an account of his adventures within a secret raw-milk collective. Artificial genetic modifications have fundamentally altered many foods, he reveals, the sumptuous oyster in particular. Oneamusing passage skewers actress and diet/fitness guru Suzanne Somers, whose "misty never-never land of personal, economic and domestic bliss [is] meticulously documented on every overproduced page of her modern gastrosophical masterpiece, Get Skinny on Fabulous Food."Gourmets and gourmands alike will savor Kaufman's keen, caustic anatomy of the American palate.

Contents

                Preface   ix

1.             Debbie Does Salad              1

2.             The Sweet Taste of God     29

3.             The Secret Ingredient          59

4.             Manifest Dinner   87

5.             Gorging on Diets 117

6.             The Gastrosopher’s Stone 151

7.             Gut Reaction         187

                Acknowledgments               195

                Index      197

Go to: Explosive Lifting for Sports or Lo esencial de Atkins

The Physiology of Taste

Author: Jean Anthelme Brillat Savarin

A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.

Hawaiian Cookbook or Crazy Water Pickled Lemons

2009-01-05T04:30:00.000-08:00

Hawaiian Cookbook

Author: Roana Schindler

Nearly 300 easy-to-prepare exotic recipes with tips on shortcuts, preparing ahead, substitutions, more. Recipes include: sea bass with pine nuts, Lomi Lomi salmon, passion fruit soup, watercress soup, stuffed chicken breasts in pineapple sauce, chestnut duck, island shrimp salad, Maui tangy sauce, Polynesian meatloaf, ko ko nut balls, much more.

New interesting book: 8 Minutes in the Morning for Real Shapes Real Sizes or The Path Bariatric Angels

Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa

Author: Diana Henry

Spanish Sausages and Migas, Chilled Avocado and Coriander Soup, Herb-Scented Chocolate Truffles: this irresistibly evocative cookbook features more than 100 captivating dishes from throughout the Mediterranean, Middle East, and North Africa. Lusciously photographed by award-winning lensman Jason Lowe, and compiled by an exciting new voice in the cookery world, these recipes combine flavors in ways long forgotten—or never even discovered—in the western kitchen. Diana Henry uses such classic ingredients as olive oil, coriander, chili, and dates in refreshing new ways, and also incorporates a banquet of exotic and aromatic components, including flower waters, pomegranates, and cardamom. Each selection has an irresistible charm, from the sea-and-salt infused (Catalan Salt Cod and Pepper Gratin) to the heavenly sweet (Middle Eastern Orange Cake).

Taking Tea at the Savoy or Taste of Ancient Rome

2009-01-04T19:48:00.000-08:00

Taking Tea at the Savoy

Author: Anton Edelman

Thè, té, cha, chai—tea is a universal beverage. It links the solemnity of the Japanese tea ceremony and the sustaining high tea of British school children; it can be green or black, fragrant or smoky. Tea is drunk around the world and around the clock, but the traditional afternoon tea is an inestimable pleasure. To take tea at The Savoy is to combine that tradition with all the elegance and sophistication that befits one of London's great hotels. Anton Edelmann, The Savoy's Maître Chef des Cuisines, offers exquisite recipes with tales that conjure up leisure time in a bygone era, set against the romantic story of tea and its journey to the West. Here is afternoon tea at its most stylish—aromatic brews, delicate porcelain, impeccably presented dainties. Indulge in feather-light palmiers or cinnamon madeleines. Savor delicate cucumber sandwiches or fragrant honey and ham biscuits for an al fresco summer tea, or luscious cakes to chase away winter doldrums. Taking Tea at the Savoy is a book to inspire endless afternoons of delight.

Go to: Working or Democracys Victory and Crisis

Taste of Ancient Rome

Author: Ilaria Gozzini Giacosa

From appetizers to desserts, the rustic to the refined, here are more than two hundred recipes from ancient Rome tested and updated for today's tastes. With its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the cuisine of Rome will be a revelation to serious cooks ready to create new dishes in the spirit of an ancient culture.

Publishers Weekly

Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to ``tempt the reader to explore some appetizing dishes from forgotten historical sources.''4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine. Illustrations not seen by PW. (Nov.)

Library Journal

Here are two specialized books dealing with bygone cuisines, each with its own particular sort of fascination. Molokhovets's book was first published in 1861 but revised by the author up through 1917, thus spanning an important era in Russian history. Her compendium was a sort of Fannie Farmer or Mrs. Beeton's that became essential for young Russian housewives. (Indeed, it was credited with saving families that otherwise would have been destroyed by ``drunkenness and loose living.'') Toomre, a well-known culinary historian, has done an impressive job of presenting Molokhovets's work, providing a lengthy introduction to set the stage and annotations to put the recipes in context. A glimpse into another world that should interest cultural and culinary historians alike. Giacosa's unusual book goes back a bit earlier. Combining her scholarly training in archaeology and her interest in food, she presents a lively portrait of ancient Rome and its culinary practices. She has culled recipes from Apicius and other contemporary sources and made them accessible to adventurous modern cooks. As she presents it, the Roman kitchen seems surprisingly sophisticated, with a reliance on lots of fresh herbs, a taste for sweet and sour combinations, and dishes made with foie gras, truffles, and other ``refined'' ingredients. In fact, Giacosa also includes related modern recipes from the same region for comparison. Well written and engaging despite its narrow scope, Giacosa's book is recommended for special collections.

Booknews

Some 200 recipes gleaned from such classical Roman writers as Apicius, Cato, Martial, and Petronius, adapted for modern measures, ingredients, and facilities. The Latin is included to impress guests with. Nicely illustrated. Includes a glossary without pronunciation. Translated from the 1986 A Cena da Lucullo. Annotation c. Book News, Inc., Portland, OR (booknews.com)

The New Alaska Cookbook or Downtown Savannah Style

2009-01-04T09:06:00.000-08:00

The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs

Author: Kim Severson

In a state where weather, geography, and even the palate of the population can pose a serious challenge in the kitchen, Alaska's best chefs keep a big bottle of creativity within arm's reach. Combine this creative juice with the state's wondrous natural bounty and the result is the new Alaskan cuisine—a sophisticated, regional food of the North. With an emphasis on fresh ingredients and culinary style, this is the first cookbook to gather recipes from Alaska's best chefs in one exciting cookbook. From the fat diver scallops of Kodiak Island to the prized salmon from the Copper River, here are 120 recipes that will conjure up the wonder of the Alaskan experience for home cooks everywhere.

Library Journal

Severson, former restaurant critic for the Anchorage Daily News, says she got a lot of comments about whale blubber when she mentioned her latest project. But she and Denkler, a "hotshot chef" turned culinary instructor, have put together a collection of sophisticated recipes from a dozen of Alaska's top chefs, without a hint of blubber. Not surprisingly, seafood, from king crab to Copper River wild salmon to Kodiak diver scallops, does feature prominently. A number of books have showcased Hawaii's talented cooks, and now here's a look at the food of our other noncontiguous state. For regional libraries and larger collections of chefs' and seafood cookbooks. Copyright 2001 Cahners Business Information.

Book review: Concise Handbook of Management or Global Sourcing Logistics

Downtown Savannah Style

Author: Junior League of Savannah

Downtown Savannah Style is a unique cookbook celebrating the food and hospitality of the place that has been called "the most beautiful city in North America". The League promoted a juried exhibition by Savannah College of Art and Design students. Winning illustrations depicting downtown Savannah are used for the book and cover. Tested recipes feature not just the traditional cuisine of the South but also new lighter cooking and an emphasis on fresh ingredients. The Junior League of Savannah was founded in 1921 and since then has donated nearly a million dollars to the community through its fund raising. This cookbook continues that tradition while providing a charming look at the historic city, and at its cooking and entertaining.

German Cookery or Get Togethers

2009-01-03T23:25:00.000-08:00

German Cookery

Author: Elizabeth M Schuler

From the Crown Classic Cookbook series—which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens.

	Foreword	v
	Egg Dishes	1
	Sandwiches and Canapes	7
	Appetizers	13
	Soups, Hot and Cold	18
	Soup Garnishes	23
	Fish	27
	Poultry	40
	Meat	51
	Dumplings	80
	Potatoes	83
	Vegetables	89
	Salads and Dressings	100
	Sauces, Aspic and Butters	108
	Luncheon Dishes and Other Specialties	118
	Desserts and Sweets	144
	Souffles and Puddings	153
	Jellies	163
	Creams	164
	Sweet Sauces	168
	Yeast Baking	171
	Deep Fat Baking	176
	Cakes, Frostings and Icings	178
	Tarts	185
	Christmas Cakes and Candies	190
	Index	203

Interesting book: A Life of My Own or The PDR Family Guide to Natural Medicines and Healing Therapies

Get Togethers: Rachael Ray's 30-Minute Meals

Author: Rachael Ray

Rachel Ray puts the fun back into entertaining with this exciting collection of recipes, all designed to feed a crowd or smaller gathering in 30 minutes or less.

Art of Plank Grilling or Good Beer Guide West Coast USA

2009-01-03T14:43:00.000-08:00

Art of Plank Grilling: Licked by Fire, Kissed by Smoke

Author: Ted Reader

Ted Reader is an award-winning chef, author, and product developer. He spent five years as the Executive Chef of President's Choice and developed the recipes in the Dave Nichol Cookbook and the PC Barbeque Cookbook. He is a regular guest on Regis and Kelly and he also makes regular appearances on the barbeque circuit throughout the United States.

New interesting book: The Golds Gym Training Encyclopedia or 10 Best Questions for Surviving Breast Cancer

Good Beer Guide West Coast USA: Including Las Vegas, Alaska and Hawaii

Author: Ben McFarland

As the place where American microbrewing was born, the West Coast has become the epicenter of a brewing revolution. America is now home to more beer styles than anywhere else in the world and our flourishing brewing industry has a growing reputation for quality and innovation. This authoritative and entertaining guide to the breweries, brewpubs, and bars of the West Coast, Alaska, and Hawaii, is written by two experienced British beer writers who have spent considerable time traveling in the U.S. and developing an infectious enthusiasm for our exciting beers and brewing scene. Also included are sections on West Coast history, American brewing, and the story of the brewpub.

Celebrate the Rain or Culinary Mexico

2009-01-03T03:02:00.000-08:00

Celebrate the Rain: Cooking With the Fresh and Abundant Flavors of the Pacific Northwest

Author: Inc In Ass The Junior League of Seattl

Celebrate the Rain is the highly anticipated follow-up to the award-winning Simply Classic. Enjoy the culinary riches of the Pacific Northwest through more than 175 recipes, such as Walla Walla Onion Soup, Mixed Greens with Yakima Nectarines, Pacific Northwest Cedar Planked Salmon, and Lemon Boutique Cookies. A 2004 West Regional Winner of the Tabasco Community Cookbook Award.

New interesting textbook: Syndrome X the Silent Killer or Your Own Perfect Medicine

Culinary Mexico: Authentic Recipes and Traditions

Author: Daniel Hoyer

Join Chef Daniel Hoyer on a culinary adventure through the vibrant culture, history, and cuisines of Mexico. Mexico's rich history and myriad cultural influences are reflected in its cuisine, and it's high time we abandon old notions of Mexican food as tacos, enchiladas, burritos, and refried beans all smothered in melted cheese. Dismissing these long-standing stereotypes, Culinary Mexico presents an extensive collection of surprisingly distinct recipes from the diverse regions of Mexico. The delicious food that has evolved from each region makes a bold statement of what a true Mexican feast can and ought to be.
Culinary Mexico presents cuisines from six distinct Mexican regions, from the Northern Frontier to the Yucatan Peninsula. The book also includes complete menus for pairing these unique foods, process photos for cooking, a chapter on techniques, and a resource section. Brimming with full-color photography and interesting lore, this suburb cookbook brings you an unexplored world of nuanced flavors, unique ingredients, and all things good of culinary Mexico.

back flap

Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time we was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cooking.
Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country. He is currently a restaurant consultant,cooking-school instructor, and guide for gastronomic-adventures tours in Mexico. He resides in Santa Fe, New Mexico.

Kitchens The Culture of Restaurant Work or Kitchen Quickies

2009-01-02T17:21:00.000-08:00

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)

	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

New interesting textbook: The Uprising or Complete Idiots Guide to Social Security and Medicare

Kitchen Quickies: Great Satisfying Meals in Minutes

Author: Marie Caratozzolo

Have you ever left work after a long, hard day feeling totally exhausted, but knowing that the second you arrive home, yet another job awaits--you have to make a meal, fast? Or maybe you've spent the day chasing after your kids or driving them from soccer practice to music lessons to play dates. Now everyone's clamoring for dinner. But is it possible to get a satisfying home-cooked meal on the table before, say, midnight? Absolutely!

The authors of Kitchen Quickies know that in this busy world, you just don't have time for hours of grocery shopping followed by hours of food preparation. Their solution? To begin with, virtually all of their over 170 kitchen-tested recipes--yes, really kitchen tested--call for a maximum of only five main ingredients other than kitchen staples. This makes supermarket shopping easier. Then the dish itself takes at most forty-five minutes to prepare from start to finish. As a bonus, these delicious dishes are actually good for you--low in fat and high in nutrients!

Kitchen Quickies begins by guiding you through the basics of quick-and-easy cooking. You'll learn about the ingredients and the equipment that can make meal preparation both fast and fun. Following this are ten spectacular chapters filled with exciting and imaginative dishes, including sensational soups, satisfying sandwiches, refreshing salads, fabulous pastas, tempting chicken and turkey dishes, sizzling seafood, hearty beef and pork fare, meatless delights, enticing vegetable and grain side dishes, and luscious desserts. In Kitchen Quickies, you'll learn how to make tangy Margarita Chicken, Savory Crab Cakes, saucy Penne From Heaven, and more--all in no time flat!

So the next time you think that there's simply no time to cook a good meal, pick up Kitchen Quickies. Who knows? You may even have time for a few quickies of your own.

Making Kind Choices or Cooking One on One

2009-01-01T02:15:00.000-08:00

Making Kind Choices: Everyday Ways to Enhance Your Life Through Earth and Animal Friendly Living

Author: Ingrid Newkirk

Choosing a compassionate lifestyle that makes you feel good and positively impacts on the environment and on animals has never been easier. In this practical and accessible handbook, loaded with resources for all products that are mentioned, Ingrid Newkirk presents fabulous options that will not only enhance your life, but those of your neighbors, your community, animals, and the earth itself. From comfortable home furnishings, to delicious foods, to fashionable clothing there are a myriad of choices to be made that can have a lasting positive effect on the well-being of animals and the environment, including:- recognizing hidden animal ingredients in cosmetics and household products- raising ecologically aware and animal-friendly kids- creating healthy, environmentally-friendly meals for everyday and special occasions- dressing with style without using leather or other animal products- dealing kindly with mice, insects, and other 'pests' in home or garden- adopting the right animal companion for you- volunteering and investing in eco- and animal-friendly companies- traveling with Eco-consciousness

Books about: Until the Final Hour or Blue Skies No Fences

Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher

Author: John Ash

You love good food. You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there."

Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond.

John Ash: Cooking One on One features lessons that focus on specific techniques, ingredients, or flavor-makers--vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes--variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how.

This unique new collection of recipes--his first since the IACP Cookbook of the Year From the Earth to the Table--offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrees, and delectable desserts for every occasion.Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook.

An unprecedented blend of instruction and inspiration, John Ash: Cooking One on One swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home.

Publishers Weekly

"Home cooking is not an all-or-nothing proposition," urges Fetzer Vineyards culinary director Ash in this persuasive appeal to home chefs to incorporate a few new flavors and basic methods into their repertoires. Ash's chatty, straightforward subject lessons on techniques, ingredients and "flavor-makers" (as he refers to sauces like pestos and vinaigrettes) elucidate recipes that are unusual and appealing, like flatbread cooked on the grill, brisket braised in coffee and a salad of oven-dried vegetables to top fried risotto or polenta. As in his previous books, From the Earth to the Table and American Game Cooking, Ash supplements typical Mediterranean-inspired California cuisine with refreshingly global fare, drawing on Asian, Caribbean and Latin sources. While these recipes' wide range of flavors and cultures will appeal to sophisticated eaters, many readers will find Ash's clear introduction to unfamiliar methods and ingredients useful. Ash also suggests fat- and time-saving variations for most recipes, asserting that delicious results can be achieved even if cooks skimp on a few steps or ingredients. Designated for bookstores' "natural foods" shelves because of its emphasis on local produce and pasture-raised meat, the book discusses American agricultural practices and how they immediately affect our food choices, which should be eye-opening for those encountering these issues for the first time. But that discussion is too cursory for readers eager for a serious, mainstream cookbook to incorporate considerations of sustainable agriculture into everyday cooking. (On sale Mar. 23) Forecast: Ash is a prominent California chef, teaching at such popular venues as De Gustibus at Macy's, and is a columnist for the Los Angeles Times. An 11-city author tour should increase sales. Sophisticated restaurant-goers willing to make a considerable time and ingredient investment are this book's core audience. Copyright 2004 Reed Business Information.

Library Journal

Culinary director of California's Fetzer Vineyards, Ash teaches classes there as well as at various other venues. His latest book allows any home cook to enjoy the benefits of his experience, presenting 18 self-contained lessons so that readers can either choose those that most interest them or work their way through the book chronologically. The lessons are divided into three categories: "Flavor-Makers," "Techniques," and "Main Ingredients." While personal by intent, the book provides a vast amount of culinary information, along with an enticing array of fresh, vibrant recipes. The first "Flavor-Maker" chapter, for example, includes a classic New World Salsa, an unusual Roasted Lemon Salsa, and a zesty Grilled Corn Salsa, plus recipes spun off from these basics, e.g., Pan-Seared Sea Bass with Pineapple Melon Salsa. Techniques range from soup-making basics and oven-drying to "Two Approaches to Pasta, West and East"; the ingredients lessons focus on perennial favorites like salmon, shrimp, and chicken. There are also Q&As throughout, a separate chapter on wine, and full-page color photographs of many dishes. With its highly appealing style and thoroughly detailed and approachable recipes, Ash's book is highly recommended. Copyright 2004 Reed Business Information.

Americas Best Complete Diabetes Cookbook or Cakes to Inspire and Desire

2008-12-31T16:33:00.000-08:00

America's Best Complete Diabetes Cookbook

Author: Katherine E Younker

More than 6% of Americans need these healthy recipes to help control their diabetes.

Diabetes is rapidly becoming the largest health problem in the United States. As the population ages, and with so many overweight, there are more and more Americans at risk of developing diabetes. Careful meal planning is key to managing the disease.

In America's Complete Diabetes Cookbook, each of the 250 recipes has complete nutritional information as well as Exchange Lists for Meal Planning© Managing diabetes doesn't have to mean eating bland food forever.

Here's just a sampling of the outstanding recipes:

Appetizers, Dips and Spreads: Shrimp and Snow Pea Tidbits, Creamy Pesto Dip, Oriental Chicken-Wrapped Mushrooms

Soups, Chowders and Stews: Fresh Tomato Dill Soup, Wild Mushrom and Barley Soup, Potato Corn Chowder

Pasta and Grains: Singapore Noodles, Cajun Chicken over Fettuccine, Pasta Pizza with Goat Cheese and Caramelized Onions

Seafood and Poultry: Leek and Halibut Ragout, Chicken with Teriyaki Vegetables, White-Hot Chicken Chili

Meat: Steak Kabobs with Honey Garlic Marinade, Pork Vindaloo, Best-Ever Meat Loaf

Vegetables and Other Sides: Orange Broccoli with Red Pepper, Mushroom Barley Pilaf, Garden Paella

Just for Kids: Yummy Parmesan Chicken Fingers, Beef-Stuffed Spuds, Banana Peanut Butter Chip Muffins

Breads, Biscuits, Muffins and More: Scottish Oatmeal Scones, Lemon Poppy Seed Loaf, Orange Pumpkin Snacking Cake

Desserts:Chocolate Coffee Tiramisu, Strawberry-Rhubard Cobbler, Peanut Butter Chocolate Chip Cookies

Comprehensive diabetes management advice is provided on everything from risk factors to achieving balanced blood glucose levels to choosing suitable sweeteners

Cakes to Inspire and Desire

Author: Smith

*Written by a popular and experienced cake designer

*Range of techniques and skill levels ensures broad appeal

*Lindy's other best-selling titles include Celebrate with a Cake (28,000 copies sold) and Party Animal Cakes (20,000 copies sold)

Readers will discover a collection of 15 truly inspirational and deceptively simple celebratory cakes, each with a modern and distinctive finish. Lavish colour photographs display a unique variety of traditional and contemporary styles from florals and frills to stripes and beadwork. Each cake is accompanied by exquisite mini-cakes to put a creative twist on the main theme, or to make as an alternative when time is short. Chapters are divided by shape, showing how a simple square or round design can be the basis for the most desirable of cakes.

Vinegar Spilamberto or A Maize Ing Tailgating

2008-12-31T07:52:00.000-08:00

Vinegar Spilamberto: And Other Italian Adventures with Food, Places, and People

Author: Doris Muscatin

In 1958, Doris Muscatine's husband was awarded a Fulbright that required them to live a year in Rome, and so began a love affair with Italy that would continue for the rest of their lives.

This is a memoir of a happy life, one spent devoted to family, friends, food, and a growing sense of international understanding filled with hope and respect. With the skill of a landscape painter and the ear of a poet, Doris Muscatine writes of the pleasures of the flesh and of the soul. She takes us along on her search for truffles and balsamic vinegar, her visits to Sicily and Venice, her stay with the nuns of Populonia, and her accidental meeting with members of the Slow Food movement. Her adventures are filled with the serendipity of someone in love with the world and willing to allow life to unfold at its own pace.

Look this: Management 9e or Start Run and Grow a Successful Small Business

A-Maize-Ing Tailgating: Wolverine Cuisine, Vol. 1

Author: Suzanne Wangler

This unique cookbook is a collector's item in the making. It's filled with the favorite tailgate recipes of famous University of Michigan players and coaches. Adding spice to the collection is a heaping helping of U of M trivia, and profiles of the people who helped make this renowned university a football powerhouse.

	Preface	xiii
	Acknowledgments	xvii
Quarter 1	Snacks, Dips, and Spreads
	Cold Pizza	3
	Bean Dip	4
	Oyster Crackers	5
	Beef Puffs	6
	Cheese Onion Bread	7
	Tapenade Spread	8
	Crab Dip	9
	Shrimp Dip	10
	Spiced Pecans	11
	Braunschweiger Ball	12
	Hommus Dip	13
	Michigan Go Blue Dip	14
	Spicy Salsa	15
	Hot Wings and Dip	16
	Cheese and Olive Canapes	17
	Spinach Dip	18
	Hot Chili Dip	19
	Shrimp Log	20
	Pizza Fondue	21
	Zucchini Pancakes	22
	Stuffed Mushrooms	23
	Smoked Go Bluefish	24
	Dixon's Graham Stix	25
	Dutchess of Windsor Appetizer	26
	Mama Wang's Spinach Squares	27
	Spicy Dipping Sauce	28
	Stuffed Cherry Tomatoes	29
Quarter 2	Soups, Salads, and Side Dishes
	Chicken Almond Pasta Salad	33
	Tangy Broccoli Salad	34
	Corn Chowder	35
	Hamburger Soup	36
	Macaroni and Cheese	37
	Kozmo's Coleslaw	38
	Escalloped Corn	39
	In-house Tailgate Party Cream of Wild Rice Soup	40
	Spinach Salad	41
	Pasta Salad	42
	Hamburgered Baked Beans	43
	Caponata	44
	Antipasto	46
	Spaghetti Salad	47
	Cold Pasta Salad	48
	Risotto a la Milanese	49
	Quick and Easy Baked Beans	50
	Tomatoes and Mozzarella with Basil	51
	Bruschetta of Mozzarella and Sun-Dried Tomato Pesto	52
	Baked Zucchini	53
	Onion Soup	54
	Cranberry Salad	55
	German Potato Salad	56
	Cheesy Ham and Rice	57
	Cheesy Potatoes	58
	Wolverine Salad	59
	True Blue Lobster Stew	60
	Green Bean and Mozzarella Salad	61
	P-Formation Salad	62
	Wild Rice Seafood Casserole	63
	Blow Out the Buckeyes Baked Beans	64
	Fred's Favorite Pasta	65
	Low-Fat Chicken Pasta Salad	66
	Ambrosia Fruit Salad	67
	Halftime Entertainment	69
Quarter 3	Main Dishes
	Cold Marinaded Brisket	113
	Millie's Chicken Dumplings	114
	First and Ten Chili	116
	Sausage Kramervaro	117
	Meatball Sandwich	118
	Marinaded Steak	120
	A-Maize-ing Beef	121
	Creole Gumbo	122
	Turkey Loaf	124
	Keftedes	125
	Turkey Lasagna Rolls	126
	Poppy Seed Chicken	128
	Delmarva "Go Blue" (Crabs)	129
	Baked Ham Sandwiches	130
	Mishmash	131
	Salmon Burgers	132
	Matchless Meat Loaf	133
	Reuben Casserole	134
	Best Meatballs in the World	135
	Fourth Down Fajitas	136
	Salmon with Creamy Horseradish Sauce	137
	Bourbon-Basted Turkey	138
	Pizza Casserole	139
	Chili	140
	Sweet and Sour Meatballs	141
	Veggie Chicken Chili	142
	Flame's Hot 'n Spicy Chicken Barbecue	143
	Tzimmes	144
	Slightly Spicy! Original Spaghetti Sauce	145
	Polynesian Chicken	146
	Fusillo Pizzaiolo	147
	Chicken Enchiladas	148
	Elegant Chicken	149
	Chicken Parmesan	150
Quarter 4	Desserts and Beverages
	My Mama's Apple Cake	153
	Chocolate Mound Cookies (Haystacks)	154
	Double Chocolate Chip Cookies	155
	Pineapple Squares	156
	Chocolate Chip Oatmeal Cookies	158
	Potato Chip Cookies	159
	Aunt Rozella's Sour Cream Coffee Cake	160
	Orange Slush Supreme	161
	Raspberry Pie	162
	Chocolate Puzzle Bars	164
	Fourth Down and Bundt Cake	165
	Banana Oatmeal Cookies	166
	Robbie's Coffee Cake	167
	Orange Cake	168
	Rhubarb Custard Pie	170
	Lemon Bars	172
	Caramel Layer Choc-squares	173
	Chocolate Delight	174
	Harvey Wallbanger Cake	175
	Chocolate Peanut Butter Cookie Bars	176
	Cannoli Cake	177
	Homemade Kahlua	178
	Cheese Cookies	179
	Brownies	180
	Pretzel Salad	181
	Sour Cream Pound Cake	182
	Caramel Cookies	183
	Cheese Strudel	184
	Mocha Cheesecake	185
	Index	187

Taste of Thailand or Modern Garde Manger

2008-12-30T20:11:00.000-08:00

Taste of Thailand: The Definitive Guide to Regional Cooking

Author: Vatcharin Bhumichitr

A classic introduction to the history, preparation, and eating of Thai food.

This classic work was one of the first books to bring authentic Thai cuisine to a Western audience. First published in the 1980s, it set the standard to which all subsequent books followed. It first takes the reader through a brief history of Thailand before introducing the ten essential ingredients and the most common techniques. Clear, approachable recipes are split into regions--from the more basic fare of the countryside to special-occasion dishes and the more elaborate cooking of Bangkok. Here is the genuine food of the Thai people, presented with passion and authority. Vatcharin Bhumichitr, a widely respected chef and cookbook author, is also a well-known restaurateur; he recently opened Tamarind Thai in Miami.

Modern Garde Manger

Author: Robert B Garlough

Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.

Chapter 1: Perspectives in Garde Manger

Chapter 2: Calculations and Controls for the Garde Manger

Chapter 3: Banquet Organization

Chapter 4: Amuse-Bouches, Appetizers, and Hors d'Oeuvers

Chapter 5: Salads with Vegetables, Fruits, and Grains

Chapter 6: Sandwiches

Chapter 7: Poultry and Game Birds

Chapter 8: Game Meats

Chapter 9: Meats

Chapter 10: Fish and Shellfish

Chapter 11: Specialty Meats

Chapter 12: Methods of Perserving Foods

Chapter 13: Curing, Sausage Making, and Smoking

Chapter 14: Pates, Terrines, and Mousselines

Chapter 15: Kitchen-Made Cheeses and Creams

Chapter 16: Sculpting, Carving and Modeling

Chapter 17: Food Decoration, Platter Presentation and Culinary Competition

365 Vegetarian Soups or Tra Vigne Cookbook

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

365 Vegetarian Soups

Author: Gregg R Gillespi

Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food. From light consommés to creamy chowders, tangy curries to chilled fruit concoctions, you'll find the perfect dish to fit any occasion. Tasty meals-in-a-pot abound from recipes inspired by regions as far flung as Japan, Italy, Russia, and New Zealand and as close to home as New York, New England and the Southwest. Chase the cold away with Hot & Sour Tofu Soup, Acorn Squash and Apple, and Roquefort Soup with Cauliflower. Celebrate summer with an infinite variety of fresh fruit and vegetable delights: Chilled Curried Peach Soup, Cantaloupe Cooler, Gazpacho, and much more. For dessert, try Chocolate Mint Soup, Cherry Wine, or Chestnut and Amaretto. With tips on making vegetable stocks, hints on blending complimentary flavors, and suggestions on ways to substitute ingredients that may be hard to find, this is a practical and inspiring resource.

Books about: CCIE Professional Development Routing TCP IP or The Essential Guide to Dreamweaver CS4 with CSS Ajax and PHP

Tra Vigne Cookbook: Seasons in the California Wine Country with Michael Chiarello

Author: Michael Chiarello

People the world over come to California's wine country for a taste of the good life. They find it in abundance at Napa Valley's celebrated Tra Vigne restaurant (the name is Italian or "among the vines"), where an enchanting vineyard setting and chef Michael Chiarello's robust Italian dishes make for an unforgettable dining experience.

Now, Chiarello takes readers behind the scenes at the restaurant, sharing recipes and reminiscences inspired by his years at Tra Vigne and the good Italian cooking of his family. The Tra Vigne Cookbook: Seasons in the California Wine Country with Michael Chiarello celebrates the natural beauty and abundance of the Napa Valley with a passionate gastronomic journey through the changing seasons. In addition to seasonal delights like roasted asparagus, lemon-braised artichokes, and pumpkin polenta, home cooks will discover the secrets for Tra Vigne classics such as herb gnocchi with braised lamb shanks and wild mushrooms, crunchy fritto misto with tomato vinegar, rich and crumbly Italian holiday cookies, and a decadent chocolate tiramisщ. With lush photographs and a strikingly contemporary design, The Tra Vigne Cookbook is a must-have cookbook this fall.

About the Authors

Michael Chiarello is the chef-owner of the acclaimed Tra Vigne restaurant in the Napa Valley. He is the author of two best-selling cookbooks, Flavored Vinegars and Flavored Oils, and produces his own line of gourmet foods under the brand name Consorzio.
Penelope Wisner is a San Francisco writer specializing in food and wine. She worked with Michael Chiarello on Flavored Vinegars and Flavored Oils.
Karl Petzke is a San Francisco-based photographer and the coauthor, with Sara Slavin, of Espresso

Bacchus Wine Notebook or Food and Cooking in Victorian England

2008-12-29T23:48:00.000-08:00

Bacchus Wine Notebook

Author: Pierre Veronneau

This unique winetasting guide and notebook enables wine lovers to explore the fascinating world of wine in an organized way. Users can record wines they want to try or those they have enjoyed in the wine log. Tasting sheets help recall wines previously sampled, whether simply for pleasure or for future consultation. A glossary of wine terms assists users in accurately describing wines. Designed to lie flat when open and fit into a pocket or purse, it also includes wine web sites and useful facts about wine.

This is a perfect little host gift or, at Christmas, a stocking stuffer... Highly recommended for the price.—Wine and Food Books in Review-June 2003

A perfect little host gift or, at Christmas, a stocking stuffer . . . Highly recommended.

Interesting book: Eyewitness to Power or Liberal Fascism

Food and Cooking in Victorian England: A History

Author: Andrea Broomfield

Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.

Lisa A. Ennis - Library Journal

A title in the "Victorian Life and Times" series, this is a well-written and well-researched examination of the role of food and food preparation in England at the cusp of the Industrial Revolution. Broomfield (English, Johnson Cty. Community Coll., KS) has drawn on a wealth of primary and secondary resources, including manuscripts and period cookbooks, to provide an in-depth, fascinating, and personal look into the Victorian kitchen. There are eight chapters covering all aspects of Victorian cooking and how they differed for the various classes. Of particular note are Chapter 2, which covers breakfast and explains the importance of toast to the Victorians, and Chapter 4, which explains the role of tea. The work also includes a chronology of important dates, an appendix of a few Victorian recipes, and endnotes, as well as a complete bibliography and an index. Highly recommended for all academic and large public libraries.

Food Wine The Italian Riviera Genoa or Calling All Cooks Four

2008-12-29T13:06:00.000-08:00

Food Wine The Italian Riviera & Genoa

Author: David Downi

Most food guides for Italy suffer from the “too-much, too-little” syndrome. The territory is vast, yet for each city and village they rarely provide enough information. This guide focuses on a manageable territory–Liguria–and covers it in depth with an emphasis on understanding the local culture through its food. This is not an encyclopedic volume but a renowned food writer’s highly selective guide to Liguria’s authentic small eateries, culinary traditions, wine, wineries, food artisans, and gourmet shops. (The “big” restaurants are covered in a short and amusing sidebar that lists the places that everyone knows and can read about in any guide or on the Internet: a tip of the hat to the great toques, but many other suggestions are given so the reader can dine elsewhere. In Italy, the restaurants Michelin rewards with multiple stars have little to do with regional or local food.) Recommendations center on “where the locals eat.” The book is also lavishly photographed, perfect for the armchair traveler. There is a glossary of food items and unusual specialties, as well as a typical Ligurian menu, detailed indexes, many sidebars, and a map.

Learn all about the savory Ligurian flatbread called farinata (and where to buy farinata baking pans), garlic (raw in local dishes, braids, the pink heirloom variety from the village of Vessalico, and the village’s annual garlic festival), pesto mania (and a profile of the hothouses of the western Genoese suburb of Prà that produce what most Italians and 99.9 percent of Ligurians claim to be the world’s best commercially grown basil) and whichrestaurants serve authentic mortar-and-pestle-made pesto, as well as dozens of other regional topics.

Book review: Globality or If Democrats Had Any Brains Theyd Be Republicans

Calling All Cooks Four

Author: Bellsouth Pioneers AL Chapter

Again, we bring you the fourth in a series of great cookbooks. Published during our 75th Anniversary of Pioneering in Alabama and with over 730,000 copies of Volumes 1-3, we bring you another collection of new and different recipes. Every effort was made not to duplicate recipes in any of our books.

Texas Cowboy Cookbook or Tapas

2008-12-29T01:25:00.000-08:00

Texas Cowboy Cookbook: A History in Recipes and Photos

Author: Robb Walsh

Texas cowboys are the stuff of legend - immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.
Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley's, setting for the John Travolta--Debra Winger film.
Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:
• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin
• Stews and one-pot meals: chili, gumbo, fideo con carne
• Sides: scalloped potatoes, onion rings, pole beans, field peas
• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves
Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.

Publishers Weekly

A Houston native with two James Beard awards, Walsh (Legends of Texas Barbecue Cookbook) carves Texas up into digestible sections, collecting its juices and leaving lots of contemplative fat. This 10-chapter history reaches as far back as the year 1540, when cattle first came to the area, and examines a multitude of geographic and demographic influences on the Lone Star State's cuisine. It is both a study of rich diversity and a collection of over 100 recipes, though only perhaps a quarter of the meals rise above the commonplace. The liveliest dishes turn up in the section on South Texas and are presented with a Hispanic flair, such as Conejo Colorado (Rabbit Stewed in Red Chile Sauce). There are two intriguing chapters that examine how black slaves transformed into black cowboys and were responsible for the introduction of Texas barbecue, but the accompanying recipes are disappointingly old hat. A fun chapter on Cowgirls in the Kitchen has some of the best of the book's 150 b&w photos as well as a swell Buttermilk-Lemon Pie. Moving into modern times, there is perhaps too much attention paid to the movie Urban Cowboyand the cultural and epicurean importance of Mickey Gilley, but Walsh wraps up his enterprise nicely with entrees such as a Poblano Mac & Cheese and a broiled tenderloin marinated in the black gold of Waco: Dr. Pepper. (Apr.)

Judith Sutton - Library Journal

Walsh is the author of The Tex-Mex Cookbook, among other titles, and a National Public Radio commentator. For his latest book, he explored the reality behind the enduring "cowboy myth" (i.e., the stuff of movies), which results in a highly readable history of the real Texas cowboys-and cowboy cooking-from the Mexican vaqueros and black cowboys up through the Gilley's era (Urban Cowboy) and chef Robert Del Grande's "new cowboy cuisine." There are 100 recipes, from Sourdough Biscuits and Picadillo to Bull's-Eye BBQ Pork Tenderloin, along with period photographs of chuckwagon cooks, working cowboys, and often desolate Texas landscapes. Walsh's text is thoroughly researched, and oral histories, minibiographies of memorable characters, and sidebars on such topics as "Chicken-Fried Insights" provide further context. Entertaining and informative, this is highly recommended.

Interesting book: Chef Tell Tells All or Wine from Sky to Earth

Tapas

Author: Richard Tapper

In taverns across Spain you'll find folks enjoying a variety of small snacks, also known as tapas. Perfect for entertaining and quick meals, this practical guide shows you how to make your own tapas at home. Full of delectable photographs and easy to follow step-by-step instructions, Tapas is a wonderful introduction for cooks interested in creating these fun snacks.

American Cookery or Totally Eggplant

2008-12-28T16:44:00.000-08:00

American Cookery

Author: Amelia Simmons

American Cookery was the first cookbook in America. Reproduced here is the rare second edition printed in 1796. We have added a new introduction by noted food historian Karen Hess.

Go to: New Vintage Type or Organizing and Editing Your Photos with Picasa

Totally Eggplant

Author: Helene Siegel

This is another die-cut cutie, this time tailor-made for cooking and dining in the great outdoors. The smoky, savory Eggplant does it all-grill it, fry it, stuff it, roll it, bake it, or roast it! A world traveler, the adventurous aborigine figures prominently in many ethnic cuisines including French, Italian, Greek, Middle Eastern, Indian, and Chinese. Don't miss this delicious edition to the Totally cookbook series.

Haute Chinese Cuisine from the Kitchen of Wakiya or Smoothies Bible

2008-12-28T06:03:00.000-08:00

Haute Chinese Cuisine from the Kitchen of Wakiya

Author: Yuji Wakiya

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.
Wakiyas unique stylecaptured in this book by the breathtaking photos of Masashi Kumacomes from the combination of his deep knowledge of Chinese food and culture and the Japanese aesthetic for an always-stylish, yet refined presentation.
In commentary and supplemental information accompanying each recipe, Wakiya enlightens readers on a wide variety of topics ranging from the medicinal properties of certain ingredients to making stocks and sauces from scratch, reconstituting dried Chinese ingredients, and the importance of using high heat in making tea.He discusses the origins of his signature dishes, based on Shanghai cuisineknown for its use of healthy ingredients such as black vinegaras well as the fascinating history, traditions and culture of the cuisine. Detailed instructions enable accomplished amateur chefs and professionals to prepare the dishes themselves.
Over 70 dishes are presented in the book, organized by coursefrom appetizer through the meat and vegetable dishes to the dessert. Each of the dishes also reflects Wakiyas creativity and originality through his selection of antique plates from all over Asia.
Like no other Chinese cookbook before it, Haute Chinese Cuisine from the Kitchen of Wakiya is a dramatic treat for sophisticated eyes and palates and the intellectuallycurious.

Publishers Weekly

Starred Review.

Chef Wakiya is a culinary artist well-known to globe-trotting gourmands for his Japanese television appearances as well as his restaurants (Americans were welcomed to the table in 2007, when he opened Wakiya at New York's Gramercy Park Hotel). His fans can now recreate (or at least read about) their favorite dishes with this stunning cookbook, a testament to Wakiya's skill, imagination and craftsmanship. Blending Chinese, Japanese and French techniques into a style all his own, Wakiya's innovative approach makes each page revelatory, with clear explanation of culinary show-stoppers like glistening Tofu with Black Sesame Sauce (surprisingly easy to prepare), artful Potato and Chicken Croquettes and classics like Peking Duck and Pan-Seared Jade Dumplings. Many ingredients will be difficult, if not impossible, to source in the West, but Wakiya's goal is stay as authentic and transparent as possible; though few readers will attempt the laborious, multi-day preparation for dried shark fin (in Shark's Fin Soup), they'll surely appreciate Wakiya's meticulous process. Other dishes are more straightforward, like Fresh Calamari with Mustard Sauce and Stir-Fried Chicken with Sansho Pepper; assuming they can locate shiso flowers and leaves, cooks can also easily recreate the gorgeous Fried Rice with Shiso Flowers. Still, it's Wakiya's storied skill, matched with eye-popping photographs of his luxurious dishes, that will draw in chefs, home cooks and culinary tourists.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Smoothies Bible

Author: Pat Crocker

One of the easiest and most delicious ways to consume the recommended 5 to 10 servings a day of fruits and vegetables is to drink them. Packed with nutrients and low in calories, smoothies are a fast, easy and great tasting way to achieve good health. The Smoothies Bible is the most comprehensive source of information to explore and detail the health benefits of these easy-to-make drinks.

Here are just some of the delicious smoothies featured: Watermelon Wave, Mega Melon Supreme, Strawberry Blush, Flu Fighter, C-Blitz, Green Goddess, Spa Special, Spring Celebration, Spiced Carrot, Blazing Beets, Sage Relief, Flaming Antibiotic, Cajun Cocktail, Mellow Yellow, Mango Madness.

More than 300 healing/healthy smoothie recipes
Over 100 fully illustrated profiles of various fruits, vegetables and herbs
80 common health concerns matched with prescriptive smoothies
A wide range of recipes: fruit smoothies; vegetable smoothies; herb smoothies; dairy and dairy alternative smoothies; and hot, cold and frozen smoothies

Smoothies and Specific Health Conditions
- AIDS & HIV
- Aging
- Allergies
- Alopecia
- Alzheimer's Disease & Dementia
- Arthritis
- ADD & ADHD
- Breastfeeding
- Bronchitis
- Cancer Prevention
- Candida
- Chronic Fatigue Syndrome
- Common Cold
- Constipation
- Depression
- Diabetes
- Diarrhea
- Diverticular Disease
- Endometriosis
- Eye Problems
- Fatigue
- Fibromyalgia
- Flatulence
- Gallstones
- Gout
- Hangover
- Headaches (Non-Migraine)
- Heart Problems
- Heartburn
- Herpes Simplex
- Hypoglycemia
- Immune Deficiency
- Impotence
- Indigestion
- Infertility
- Female
- Infertility
- Male
- Influenza
- Insomnia
- Irritable Bowel Syndrome
- Kidney Stones
- Laryngitis
- Liver Problems
- Low Libido
- Lupus
- Menopause
- Menstrual Disorders
- Migraines
- Multiple Sclerosis
- Osteoporosis
- Overweight
- Parkinson's Disease
- Peptic Ulcers
- Prostate Enlargement, Benign
- Sinusitis
- Skin Conditions
- Smoking, Quitting
- Urinary Tract Infections
- Uterine Fibroids
- Varicose Veins &Hemorrhoids
- Water Retention

Ingredient Profiles

Herb Profiles
Fruit Profiles
Vegetable Profiles
Other Ingredient Profiles

The Recipes

Fruit Smoothies

Vegetable Smoothies

Herb Smoothies

Dairy and Dairy Alternative Smoothies

Hot and Frozen Smoothies

Endnotes

Glossary
Resources
Appendices

Index

Paul Kirks Championship Barbecue or Moosewood Restaurant Cooks at Home

2008-12-27T20:22:00.000-08:00

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Author: Paul Kirk

A legend on the barbecue circuit, a master of the craft, a true son and practitioner of the art, Paul Kirk is also a teacher and mentor. At last he shares all his experience so that anyone can achieve barbecue glory in his or her own backyard. The Baron explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill (and what works best for what purposes); what tools are needed; how to prepare food for the grill or smoker; when and how to use bastes, glazes, sauces, and rubs; and how different cuts of meat work best. There are also handy charts of smoking and grilling times. The dishes range from everyday and down-home to exotic and special-occasion, but all are within easy reach of the backyard cook. Those kings of BBQ, beef and pork, get the royal treatment with recipes like Terrific T-Bone with Redeye Marinade, the Baron's Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, and Grilled Cuban Garlic and Lime Chops. And there are dozens of recipes for ribs. Other chapters focus on lamb, sausage, poultry, and fish and shellfish, with recipes including Lamb Fajitas with Sizzling Citrus Marinade, Onion Bratwurst, Honey Smoked Chicken, Barbecued Turkey with Sweet Black Pepper Rub, Cayenne Grilled Tuna, and Smoked Trout and Bacon. Plus there are extensive chapters on marinades, sauces, rubs, seasonings, and slathers. Side dishes offer dozens of variations on traditional trimmings: potato salads, coleslaw, beans, cornbread, and macaroni salads. It's all rounded out with plenty of stories about Paul Kirk's adventures in barbecue competitions. And if they sound like too muchfun to pass up, there are even tips on how to get involved in competition.

	Acknowledgments	vii
	Introduction	ix
	The Secrets of a Barbecue Champion	1
	Fire and the Art of Championship Barbecue	15
	The Basics, or The Baron's Condiment Cupboard	36
	Marinades, Mops, Sops, and Bastes	54
	Mustard Slathers	86
	Championship Barbecue Seasonings and Rubs	102
	Barbecue Sauces, Salsas, Relishes, and Dipping Sauces	136
	Hog Heaven	162
	Steer Crazy	230
	Lamb and Cabrito on the Baa-becue	272
	Putting on the Dog	302
	Plentiful Poultry	328
	Smokin' with the Fishes	372
	On the Side--Smoked, Grilled, and Otherwise	426
	Sources	451
	Index	455

Book about: Herbert Hoover or Are We Rome

Moosewood Restaurant Cooks at Home: Creative Gardening for the Adventurous Cook

Author: Moosewood Collectiv

Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.

This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.

Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

Publishers Weekly

Moosewood, the vegetarian culinary collective (``Eighteen heads are better than one for some tasks'') responsible for the restaurant of the same name in Ithaca, N.Y., offers an excellent third title to follow the popular Sundays at Moosewood Restaurant and New Recipes from Moosewood Restaurant . This one, unsurprisingly, concentrates on simple, healthful, easily prepared foods, though they are somewhat lighter in emphasis than were suggestions from the past; most dishes can be readied in half an hour or so, and organically grown ingredients are urged. Flavor is emphatically present, and so is an international bent. An Asian frittata, for instance, incorporates vegetables and adds a sauce including soy, rice wine, sesame oil and other Eastern staples, while baked peaches with Marsala is a dessert with an Italian tint. Broiled tofu may lead some diners to gag. However, the majority of the recipes will please non-purists, as well as the hard-core. An especially strong stew chapter offers entries with African, Caribbean, Hungarian, Greek, East Indian, Spanish, Italian and South American origins; chapters on pastas, salads and grains are similarly broad. Each recipe features menu suggestions and information on nutritional components. Author tour. (Apr.)

Still Smokin or Cellaring Wine

2008-12-27T11:41:00.000-08:00

Still Smokin': More than 150 New Recipes for Savory Smoked-Cooked Dishes

Author: Cookshack

Here's another delectable compilation of original recipes from Cookshack, one of the biggest names in authentic pit-barbecue and natural wood-smoked foods. This comprehensive volume, featuring 180 recipes, offers such classics "Q" dishes as Cured Hickory-Smoked Baby Back Ribs, Jack Daniels Brisket, and Pork Tenderloin Deluxe, plus a panoply of savory sauces, rubs, salsas, and salads. Still Smokin' also includes Mesquite-Smoked Goat Cheese Shrimp, Savory Smoked Mozzarella and Tomato Cheese Cake, Charred Vegetable Gratin, and many other innovative recipes. With temperature charts, a guide to flavorful woods, and useful tips for effective food smoking, this is an essential book for any aficionado of live-fire cooking.

Interesting book: Secrets of Native American Herbal Remedies or American College of Physicians Complete Home Medical Guide

Cellaring Wine: Managing Your Wine Collection...to Perfection

Author: Jeff Cox

Beer is just a beverage, but wine is an experience. There's an aura of romance, a hint of the sublime, to bringing a bottle up from your own cellar, carefully drawing out the cork, pouring the wine into a goblet, and taking the first delectable sip.

Now Jeff Cox, author of From Vines to Wines (89,000 copies in print) and a connoisseur well respected in wine circles, shows you how easy it is to have a wine cellar of your own.

But Cellaring Wine is not a home-building project book. In some cases, the would-be wine collector doesn?t have to do much building at all. Rather, Cellaring Wine teaches anyone who loves wine how to create a working system of selecting wines that will age well, know how to lay them down properly, and recognize when they have matured to their full glory and are ready to be savored.

Cox pinpoints the optimum conditions of temperature, light, and humidity for a wine cellar. He walks you through possible locations for your wine cellar ? whether in the basement, an old root cellar, the back of your garage, or even a closet or room in your house ? and what each location requires. He explains when you?ll need a climate-control device (and how much they cost). And he discusses the pros and cons of buying a freestanding unit that is much like a refrigerator.

Then Cox tackles the question that most troubles wine lovers: Which wines will improve with age, and which won?t? This chapter alone is worth the price of the book, since nothing is more disappointing to a wine lover than waiting years to open a bottle of wine only to discover that it was at its peak when it was laid down.

Cox shows you how to keep accurate records so you know at a glance ? withouthaving to hunt through the wine racks ? what you have, where it's located, and how much to buy so the cellar doesn?t become depleted. And he gives you a crash course in appreciating the fragrance and flavor of a fine wine.Perhaps best of all, Cox gets readers excited about the possibilities of having their own wine cellar. After all, a cellar is not just a storage room, it's a university where good young wines become great.

	Preface	viii
	Acknowledgments	xii
Part 1	Why Collect and Cellar Wine?	1
1.	Why Collect Wine?	2
2.	Selecting and Acquiring Wine	23
3.	How Wine Ages	53
4.	Cellar Size and Function	99
Part 2	Building and Using the Wine Cellar	121
5.	Constructing and Equipping a Wine Cellar	122
6.	Freestanding Units and Other Cellar Options	158
7.	Record Keeping	186
8.	Consuming and Evaluating Wine	209
	Bibliography	231
	Appendixes	232
	Wine Aroma Wheel	233
	Wine-Growing Regions of the World	234
	Wine-Growing Regions of Italy	234
	Wine-Growing Regions of France	235
	Wine-Growing Regions of Spain	235
	Wine-Growing Regions of California	236
	Resources	237
	Glossary	244
	Index	249

Dim Sum or Crazy for Casseroles

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

Dim Sum

Author: Vicki Liley

Dim Sum is a contemporary collection of traditional Chinese appetizers. A variety of succulent and healthy recipes can be found here, including Steamed Pork Buns, Pot Sticker Dumplings, Vegetable Spring Rolls, and Mango Pudding. Also included is information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods. Full-color photos accompany every recipe, guaranteed to inspire you to discover the superb flavors of Chinese cuisine in your own home.

New interesting textbook: Innovation and Growth in the Global Economy or Contesting Global Governance

Crazy for Casseroles: 275 All-American Hot-Dish Classics

Author: James P Villas

This book illustrates perfectly what authentic, original, regional American cooking is all about. This is food at its most appealing: simple, delicious fare that leaves lots of room for variations and that the home cook can feel proud to serve anytime.

Publishers Weekly

In his newest book, Villas, the food and wine editor of Town & Country for 27 years and author of Between Bites, indulges his love of the traditional dishes that make up much of America's regional cuisine. After covering the "Essentials of Modern Casserole Cookery," including a guide to casserole dishes and their baking dish equivalents, he moves on to freezing and the basic pantry before throwing himself into the recipes. The recipes cover the gamut of courses and ingredients, from appetizers like the flavorful Crusty Wild Mushroom Bake to desserts such as Hot Brandied Fruit Casserole. In between he includes many classics such as the Yankee Hot Pot, All-American Chicken Pot Pie, Jambalaya, and Country Captain as well as many modern adaptations and innovations like the light yet robust California Tuna, Potato and Olive Casserole that uses fresh tuna rather than canned. In "Casserole Chat," Villas imparts helpful hints such as how to store dried mushrooms or how to reheat leftovers. The resulting volume highlights why Villas has maintained his position as one of America's foremost traditional cooks. (Feb.) Copyright 2002 Cahners Business Information.

Library Journal

Villas, who was food and wine editor of Town & Country for almost 30 years, has written eloquently about American regional cooking in many cookbooks, including Stews, Bogs, and Burgoos. His latest is something of a companion to that title, as he believes that casseroles "boast a versatility that is matched only by soups and stews." He also believes that they, more than any other dish, "illustrate what authentic regional cooking is all about," and he offers dozens of recipes from around the country to prove his point: Chicago Shrimp de Jonghe, Portland Oyster and Bacon Pie, Yankee Corned Beef and Vegetable Pot, and Ann Arbor Venison and Wild Mushroom Bake. Villas's text is informed, opinionated, witty, and a pleasure to read, and with its wide-ranging selection of recipes, it will interest culinary historians as well as home cooks. Highly recommended. Copyright 2002 Cahners Business Information.

Low Carb Comfort Food Cookbook or DKs Sushi Chronicles from Hawaii

2008-12-26T14:19:00.000-08:00

Low-Carb Comfort Food Cookbook

Author: Mary Dan Eades MD

The revolutionary cookbook that satisfies all your comfort food cravings–from the New York Times bestselling authors of Protein Power

When you think about low-carb diets, do you picture complicated meal plans and bland foods that leave you with cravings? Do the words comfort food make you long for scrumptious delights like pancakes, ice cream, chocolate chip cookies, or fettucine alfredo–foods you thought you could never have on a low-carb diet?

If your answers to the above were yes and yes, you’re in for a huge surprise! You can have these foods and many more, thanks to The Low-Carb Comfort Food Cookbook. Drs. Michael and Mary Dan Eades and chef Ursula Solom give you unique, easy cooking tips and more than 300 yummy low-carb recipes for foods that help you keep your weight down and fulfill your cravings. In no time at all, you’ll be on an easy-to-follow low-carb plan that will allow you to stay thin and healthy–and feel great!

Southern fried chicken with pan gravy • Elegant biscuits Melt-in-your-mouth pancakes • Deluxe low-carb macaroni and cheese • Beef and mushroom crepes • Spicy corn chips Soft crust pizza • Low-carb beef stroganoff • Raisin rolls Breaded sole • Fettucine alfredo • Low-carb lasagna • Super banana bread • Low-carb tacos • Bean and cheese burritos • Best garlic bread • Eggplant parmigiana • Rich low-carb pound cake • Scrumptious low-carb cheesecake • Apple brown betty • Cheddar cheese waffles • Chocolate ice cream • Key lime pie • Sublime truffles

Book about: Best Choices from the Peoples Pharmacy or Living the GI Diet

D.K.'s Sushi Chronicles from Hawaii: Recipes from Sansei Seafood Restaurant and Sushi Bar

Author: Dave D K Kodama

A native of O'ahu, Hawai'i, D.K. KODAMA spent more than a decade on the U.S. mainland and in Mexico and the Caribbean before returning to Hawai'i and eventually opening the first Sansei Seafood Restaurant & Sushi Bar in March 1996. Now executive chef/owner overseeing three Sansei restaurants, he lives in Honolulu with his wife, Lori, and daughter, Brie Ann.
BONNIE FRIEDMAN is the owner of Grapevine Productions, a Maui public relations firm established in 1988. She has worked with many of Hawai'i's best chefs and their restaurants; she has represented Sansei Seafood Restaurant & Sushi Bar since 1998. She is also a writer and journalist, having published numerous articles, most on food and beverage topics.

Super Smoothies Card Deck or 20 Minute Dinners

2008-12-26T02:38:00.000-08:00

Super Smoothies Card Deck

Author: Amanda Cross

A mouthwatering collection of easy-to-make smoothies presented on 50 handy cards. Discover how to make a range of delicious smoothies, all bursting with healthy ingredients. This collection of recipes is guaranteed to give you a fresh dose of vitality!

Go to:

20-Minute Dinners

Author: Mary B Johnson

Cooking is all about making delicious dishes that give extra zest to mealtime. The recipes in this collection come from using wholesome ingredients, splendid sauces, and robust seasoning. And you need just 20 minutes to make any of the tasty dinners in this collection.

It's easy to stay organized using the fun theme menus - from Molto Presto Pasta Supper to Mardi Gras Dinner Party - that use three or more dishes. Each menu comes with a convenient game plan listing the necessary steps for preparing the meal from start to finish and every recipe is a winner.

	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

	Shaken but Not Stirred	1
	Sex with a Twist	17
	The Rules: How to Date the Bartender	61
	To Tip or Die in Manhattan	73
	Pink Drinks and the Downfall of Culture	99
	The Orphans	119
	At the Kahiki Lounge	151
	There's a Fly in My Martini	175
	Still Want to Mix?	223
	Last Call	257

	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

	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

	Foreward	vii
	Preface	viii
	Introduction	xi
	Appetizers	1
	Beverages	25
	Juicing	37
	Breads	43
	Brunch	61
	Salads	67
	Soup	87
	Sauces, Gravies & Dressings	99
	Meats	107
	Vegetables	135
	Desserts	159
	Jams, Jellies & Preserves	211
	Pickles & Relishes	217
	Things My Mama Taught Me	227
	Index	247

Desserts Books

Asian Diet or Strawberries

Asian Diet: Get Slim and Stay Slim the Asian Way

Strawberries

Around the Tuscan Table or Low Cost Cooking

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

Low Cost Cooking

Table of Contents:

Parties That Renew the Heart or Food Morals and Meaning

Parties That Renew the Heart

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

5 Minutes Smoothies or Slow Food

5 Minutes Smoothies

Slow Food: The Case for Taste

Publishers Weekly

Library Journal

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

Table of Contents:

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

Fabulous Lovers Fabulous Foods or Conserve Water Drink Wine

Fabulous Lovers/Fabulous Foods

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

Table of Contents:

Peanuts or Guide to Ridiculously Easy Entertaining

Peanuts: The Illustrious History of the Goober Pea

Guide to Ridiculously Easy Entertaining: Tips from Marfreless

Dining at the Linemans Shack or Opportunities in Culinary Careers

Dining at the Lineman's Shack

Publishers Weekly

Library Journal

Opportunities in Culinary Careers

Postharvest Pathogens and Disease Management or Nightly Specials

Postharvest Pathogens and Disease Management

Table of Contents:

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

Simple Italian Cookery or Ice Cream Mix Ins

Simple Italian Cookery

Ice Cream Mix-Ins: Easy Homemade Treats

Quantity Food Sanitation or Evaluating Beer

Quantity Food Sanitation

Evaluating Beer

Good Food For Friends or Chicken Perfection with DVD

Good Food For Friends

Chicken Perfection with DVD (Cooking Perfection Series)

Table of Contents:

British Brewing Industry 1830 1980 or Murder Etouffee

British Brewing Industry, 1830-1980

Murder Etouffee

La Cocina del Eden or Classico Pasta Sauce Cookbook

La Cocina del Eden

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

Food for All Season or Pumpkin Companion

Food for All Season

Pumpkin Companion

Farmhouse Cookbook or Flavoring with Culinary Herbs

Farmhouse Cookbook

Flavoring with Culinary Herbs: Tips, Recipes, and Cultivation

The Book Of Tea or House of Mondavi

The Book Of Tea

Booknews

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

Barrons

Eric Asimov

Wine Spectator - James Laube

BusinessWeek

U.S. News & World Report

Seattle Post–Intelligencer

NPR Day to Day

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

School Library Journal

The Book of Great Breakfasts and Brunches

Aunt Carolines Dixieland Recipes or Ask The Wine Doctor

Aunt Caroline's Dixieland Recipes

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

Know Your Onions or Mrs Beetons Hinterland or Wine

Know Your Onions or Mrs Beeton's Hinterland

Wine (Quamut)

Erotic Cookbook or Con Energia Ante El Sol