New Southern Cooking or Keith Michells Practically Macrobiotic Cookbook

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.

Read also The Web Learning Fieldbook or The Little Data Book 2003

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

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

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

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.