Art of Plank Grilling or Good Beer Guide West Coast USA

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

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.

Table of Contents:

Chapter 1: General Techniques and Ingredients

Overview

Discussion of ingredients

Specific Techniques

Chapter 2: La Frontera, The Northern Frontier

Baja California, Sonora, Chihuahua, Coahuila, Nuevo Leon, Durango, and Tamaulipas

Intro

Roast Cabrito Nuevo Leon

Queso fundido Photo

Caldillo Norteno

Shredded beef with tomatoes

Empanadas de harina

Durango-Style White beans Photo

Caldo de queso

Sopa con Albondigas de pescado Photo

Tacos de pescado (Baja)

Caldo de Habas con Nopales

Sour Cream (jocoque)

Churros Photo

Chapter 3: La Costa Oro, The Pacific Coast

Guerrero, Michoacan, Jalisco, Colima, Nayarit, Sinaloa

Intro

Tepache

Al Pastor

Sopa del Pan-Bread Soup Photo

Pollo a los brasas (asado) Photo

Chilatole

Sopa de Flor de Calabaza [Squash Blossom and Sweet Corn Soup]

Camarones en el mojo de ajo Photo

Guacamole

Pineapple Vinegar Photo

Chapter 4: El Istmo, The Isthmus of Tehuantepec

Tabasco, Oaxaca, and Veracruz

Overview

Mole Colorado

Manchamanteles Photo

Mole Negro

Huachinango Veracruzano Photo

Robalo relleno de camaron y jaiba (Dona Rafaela)

Tamales de Anis

Coctel de Camaron con Chipotle y Aguacate Photo

Tapiste (Dona Angela) Photo

Mojara (minilla)

Pollo en escabeche Photo

Salpicon de venado (Dona Chevalita)

Chilpachole de Jaiba

Pescado ajillo

Arroz verde

Helado de Coco

Salsa de cacahuate

Ropa vieja

Pierna de cerdo adobada Photo

Pay de queso con Pina (cheese pie with pineapple)

Cecina enchilada Photo

Bocadillos-Potato Snacks

Puerco en mole verde

Pasta de Chile Seco Xiqueno

Camarones enchipotlados Photo

Rellenos de chipotle

Chapter 5:La Encrucijada, The Central Crossroads

Mexico, Hidalgo, Distrito Federal (Mexico City), Tlaxcala, Puebla, Morelos

Overview

picadillo

Chiles en Nogada

Sopa Tlaxqueno

Mixiote Photo

Chorizo

Pepeto-Mexico Photo

Salpicon de res

Sopa tortilla

Caldo Tlapeno

Carne asada Tampiqueno

Gorditas

Enfrijoladas

Tortas

Frijoles de olla

Pollo en oregano

Molotes

Mole Poblano de Convento

Arroz a la Poblana (blanco) Photo

Xolostle Photo

Crema de Cacahuate y Chipotle Photo

Caldos (broths or stocks)

Pollo (chicken)

Res (beef)

Pescado (fish)

Salsas Photos

Mexicana (salsa fresca)

Verde

Corn tortillas Photo

Chapter 6: El Centro Colonial, The Colonial Plains and Highlands

Guanajuato, Zacatecas, San Luis Potosi, Guadalajara, Aguascalientes, Eastern Jalisco and Michoacan.

Overview

Pozole

Lomo de Cerdo Negro a la Queretaro

Pico de gallo (jicama)

Quesadillas de maiz con Garbanzos frescos
Flores de Calabaza

Sopes Tapatios

Patzcuaro Pickled Whitefish

Uchepos Photo

Cajeta de Celaya

Sopa de ajo

Barbacoa

Tamales de Muerto Queretaro

Carnitas Photo

Churipo

Sopa de tomate con fideos

Elotes asados

Frijoles Charros

Chapter 7: La Tierra Maya, The Yucatan Peninsula

Yucatan, Quintana Roo, Campeche, and Chiapas.

Overview

Papadzules

Panuchos or Salbutes, Quintana Roo

Tamales Brazo de la Reina Photo

Carne asada a la Yucateca (Silvio Campo)

Ensalada de chiles xcatiques rellenos (Yaxche)

Poc Chuc

Cochinita pibil

Pickled red onions and veggies

Pan de cazon (tortillas stuffed or layered with fish and black beans with a sauce of tomato and habanero chile)

Tres recados

Colorado

Negro

De Bistec

Pavo en relleno negro

Sopa de lima

Queso relleno

Frijoles Colados Yucateco

Frijol con puerco (cerdo) [

Tikin xik (grilled achiote fish)

Sopa Chiapicana (greens (chipilin) w/ herbed masa balls, Palenque)

Tamalitos Chayas (Chiapas)

Chapter 8: Menus

Sources

Bibliography

Glossary

Index

Kitchens The Culture of Restaurant Work or Kitchen Quickies

Kitchens - The Culture of Restaurant Work

Author: Gary Alan Fin

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

Library Journal

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

Booknews

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

Table of Contents:

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

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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

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.