Fresh from Florida or Sugar Plums and Sherbet

Fresh from Florida: Six Decades of Recipes Featuring Everyone's Favorite Fruits

Author: Diana Gonzalez Kirby

This book brings together in one place a wide variety of recipes for beverages, breads, cakes, cookies, desserts, entrees, fruit cups, pies, salads, soups, stews, and sauces that were previously published in several sources over a span of 6 decades.

New interesting book: Sushi or Vegetarian Visitor

Sugar-Plums and Sherbet: The Prehistory of Sweets

Author: Laura Mason

This study of the ingenuity of sugar-boiling and the manufacture of those intriguing avatars of childhood happiness, the humbug, gobstopper, peardrop and stick of rock is now republished in paperback. As well as a history, it is also a recipe book, with twenty tried and tested methods for sweets ancient and modern.

Simply Casseroles or Cooking for Two Revised

Simply Casseroles: Over 100 Quick and Delicious One-Dish Dinners

Author: Kim Lila

Quick, easy, distinct, and delicious is what this contemporary casserole collection is all about. Most take 20 minutes or less to put together, and there's even a chapter of "Fast Fixes," with 15 delicious casseroles all ready for the oven in 10 to 15 minutes. But saving time has not been accomplished at the expense of flavor and variety. Instead, Kim Lila brings casseroles up to speed by supplementing wholesome fresh ingredients with frozen items, prepared foods, "instant" grains, and freezer-case crusts, all available in super markets and gourmet take-out stores.. "These one-pot meals are not only quick and easy to put together but most can be frozen or refrigerated until ready to bake. Make a week's - or even a month's - worth of casseroles in advance, then bring practically an entire meal to the table hot from the oven in the time it would take to "order out" for dinner.. "Enjoy the variety of over 100 casseroles, including global favorites, gourmet entrees, noodle and grain dishes, side-dishes, brunch and light dishes, and desserts.

Go to: Thinking like Your Editor or The One Minute Manager

Cooking for Two Revised

Author: James Barber

Barber's saucy style and matchless gusto have made him a favorite of cooks, and wannabe cooks, worldwide. In Cooking for Two he emphasizes having fun with a partner in the kitchen: "It ought to be a shared courtship, a foreplay to the intimacy of a shared dinner. 'Let's cook supper' will do a lot more for your relationship than 'I'm cooking. Leave me alone.'" Barber's well-known and easy manner of food preparation is once again a pleasure to read and to follow, often bringing a chuckle to the cooks and certainly bringing a large measure of satisfaction with the delicious results.

Weekend Cooking or James Beards Shellfish

Weekend Cooking

Author: Ricardo Larrive

The book to accompany the new Food Network Canada show.

Acclaimed chef Ricardo launched his new 26-episode Food Network Canada series, "Ricardo and Friends," in October 2006. In each episode, Ricardo cooks a three-course home meal for a group of friends, proving that it's easy to entertain while cooking simple, accessible and fun meals. Along the way, Ricardo explains the health and nutritional properties of the recipe, and shares his tips. "Ricardo and Friends" airs three times weekly.

Look for his magazine, Ricardo, a favorite already in Quebec and now available coast to coast in English. Published five times a year, it includes recipes from "Ricardo and Friends."

This cookbook by the first French Canadian with a show on the Food Network allows home cooks to enjoy a superb compilation of over 140 recipes, wine recommendations and stunning food photography. Inspired by intimate gatherings on weekends with family and friends, Weekend Cooking designs menus to awaken readers' appetites.

Among the selections:

• Ricotta-stuffed pancakes with orange sauce


• Sweet potato soup with apples and cloves


• Lasagna with eggplant caviar and grilled sweet red peppers


• Cold salmon roast with shrimp and vegetable stuffing


• Chicken supremes stuffed with ricotta and dried tomatoes


• Sublime coconut cake.

Home cooks will not want to miss out on this exceptional book by the Food Network's newest face.

New interesting textbook: Financial Managerial Accounting or Dictionary of Business Terms

James Beard's Shellfish

Author: John Ferron

Along with such French classics as Lobster a la Nage in Court Bouillon and StuffedMussels Provenзal are zesty creations such as Curried Crab Crepes and the American favorites, Clam Fritters and West Coast Crab Cakes.

More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive, paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always adjusting and rethinking. Others offer exciting new discoveries. All of them provide wonderful eating experiences.