Chinese Kitchen or Chefs Story

Chinese Kitchen: A Book of Essential Ingredients with over 200 Easy and Authentic Recipes

Author: Deh Ta Hsiung

There's no cuisine more rich with flavor, color, texture, variety, and tradition than Chinese cooking. From the familiar to the exotic, this comprehensive and stunningly illustrated sourcebook, organized by ingredient, is a master chef's catalog of what makes this centuries-old cuisine so vibrant today.

Complete with historical background, information on buying and storing ingredients, and exquisite recipes, The Chinese Kitchen is a must-have for everyone's Chinese kitchen. Entries include: Bean Sprouts - Black Bean Sauce - Chinese Cabbage - Dumplings - Eggplant - Five Spice Powder - Ginger - Lotus Root - Peanuts - Plum Sauce - Shrimp Paste - Soft-Shell Crab - Straw Mushrooms - Tofu - Tea - Wontons - Water Chestnuts and much more.

Table of Contents:

	Foreword	6
	Introduction	8
	Grains and Staple Foods	22
	Oils and Liquid Flavorings	56
	Seasonings	72
	Herbs and Spices	106
	Vegetables	126
	Frvits and Nuts	156
	Fish and Shellfish	168
	Preserved and Processed Foods	180
	Drinks	222
	Bibliography	234
	Useful Addresses	235
	Index	236
	Photographic Acknowledgements	240

New interesting textbook: Strides or MegaYoga

Chef's Story: 27 Chefs Talk about What Got Them into the Kitchen

Author: Dorothy Hamilton

This companion boo to The French Culinary Institute's Public Television series hosted by Dorothy Hamilton brings together twenty-seven extraordinary chefs to tell the personal stories behind their culinary triumphs.

Chefs have become figures of heightened interest in our culture over the past decade. We look at chefs as stars and to restaurants as their stage. The twenty-seven fascinating individuals who tell their stories in this book bring us into their world and reveal how their early years, their beliefs, and their passion for quality have helped them become modern culinary legends.

Steven G. Fullwood - Library Journal

Although simply a collection of biographically enhanced introductions similar to those found in cookbooks, this companion to the PBS series is quite an entertaining read. Fans of these chefs-many of whom are authors and/or have television shows-are given nuanced insights into the roads that led each chef to the stove. This work also provides inspiration to scores of neophytes in waiting. Bobby Flay offers that salt brings the other flavors together, while Marcus Samuelsson writes of learning at the foot of his grandmother that time and taste are inseparable. Cat Cora thinks that the South produced great bluesmen, writers, and cooks-perhaps, she allows, because of the heat. This collection would have been more appealing had it been more diverse. Of the 27 chefs, three are women and only one a person of color; most are American-born white males. Perhaps a sequel is being cooked up to serve readers an abundance of cultures. Recommended for medium to large libraries.

Cold Soups or Grains Rice and Beans

Cold Soups

Author: Linda Ziedrich

With eighty recipes and dozens of illustrations, this is a feast for the eye as well as the palate.

New interesting textbook: Buckeye Cookery and Practical Housekeeping or 20 Minutes to Dinner

Grains, Rice and Beans

Author: Kevin Graham

In Grains, Rice, and Beans, award-winning chef Kevin Graham transforms these humble staples into one hundred creative, flavorful, and stylish recipes for main courses, side dishes, appetizers, even desserts.

In this collection of naturally low-fat recipes for vegetarians and non-vegetarians alike, grains both familiar and unexpected star in dishes that range from comforting classic to creative contemporary. Here are Kasha with Shrimp, Lemon, and Rosemary and Amaranth Pear Tart, Beans, simple and sophisticated, shine in Spinach and Black Bean Quesadilla and Scarlet Runner Beans with Crawfish and Ginger. Saffron Pilaf with Shredded Lamb and Basil and Soba Noodles with Citrus and Smoked Fish demonstrate Graham's passion for rice and noodles.

Stunning color photographs by acclaimed photographer Ellen Silverman and sidebar information on ingredient varieties, history, buying guidelines, and nutrition make this book indispensable to anyone wanting to add more interesting complex-carbohydrate dishes to everyday cooking.

Library Journal

Lowly grains and beans have never looked so good as in this beautifully photographed collection of recipes from a well-known New Orleans chef. Graham, author of Simply Elegant: The Cuisine of Windsor Court Hotel (Grove Weidenfeld, 1991) and Kevin Graham's Fish & Seafood Cookbook (Stewart, Tabori & Chang, dist. by Publishers Resources, Inc., 1993), offers both sophisticated restaurant-style dishes like Fresh Baby Fava Beans with Shrimp and Sherry and comfort food like Cock-a-Leekie and Bran Muffins (of course, his version of five-bean salad is dressed with truffle oil). Unlike most grain and bean cookbooks, this one includes some recipes for fresh beans, peas, etc., not just the dried versions. A good complement to the many more homey titles on the subject.

Table of Contents:

Introduction

Fish or Celebrations on the Bayou

Fish

Author: Delia Smith

Written with great authority by one of the world's most original and experienced food writers, each book in the SmartCook series successfully demonstrates how the home cook can easily master the art of preparing delicious meals using fresh, seasonal ingredients, good sense, and a dash of creativity.

Author Biography: Delia Smith is a celebrated, international cookbook author, whose works, based on 35 years of recipe writing, include How to Cook, Books One, Two, and Three; The Vegetarian Collection; and the Summer and Winter Collections, among many others.

Library Journal

Organized thematically by ingredient, course, or cuisine, The SmartCook Collection pulls together recipes previously published in Smith's broad range of titles-with a few new ones sprinkled throughout. Smith (How To Cook) has been writing cookbooks since 1973, and her long and successful career has also included television series both in the United Kingdom and in the United States. She's known for focusing on basic techniques and foundation recipes as well as for presenting them in seasonal or thematic groupings. Fish and Soup have a pleasant, conversational tone and are cleanly and consistently laid out with clear, easy-to-follow instructions and attractive full-color photos. Recipes range from the more traditional-Baked Fish Fillets with a Parmesan Crust, Salad Ni oise, Yellow Split Pea Soup-to the more adventurous: Grilled Squid with Spicy Tomato Jam, Thai-Style Stuffed Trout Fillets, Shitake Soup with Rice and Sesame Toast. Extras include basic information about handling fish and preparing stock and croutons, as well as a list of recipes for traditional condiments (e.g., tartar sauce, hollandaise sauce). Useful home references, these will likely be popular at many public libraries; strongly recommended.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2007 Reed Business Information.

Book review: Art of Shen Ku or Beauty of Color

Celebrations on the Bayou: An Invitation to Dine in Cotton Country Style Cookbook

Author: Junior League of Monro

Whether it's a holiday feast or casual summer supper, Celebrations on the Bayou captures the rich Louisiana heritage that makes southern entertaining a legend. A Tabasco Community Cookbook Regional Award Winner, it includes 30 enticing menus with exquisite photographs and an emphasis on fresh ingredients. Laissez les bon temps roulez!

Entertaining for a Veggie Planet or 50 Splenda Recipes

Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes

Author: Didi Emmons

The queen of vegetarian hip is back! Convinced that entertaining doesn't have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren't meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over — whether for the season finale of a favorite TV show or for a book group discussion — is not only easy, it's fun.From dips and cold bites (Malaysian Spring Rolls) to main dishes (Shiitake Mac 'n' Cheese), from brunch (Cardamon Blueberry Cake) to "sweet eats" (Oreo Key Lime Pie), Emmons's dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal. Her creative menus ("Vegetarian Solutions to Turkey Day") and her spirit of fun ("if you're serving only one food, make it homemade ice cream") will put all cooks in the mood to share.

Publishers Weekly

Emmons (Vegetarian Planet) comes to the rescue for vegetarian dinner-party hosts with this guide to orchestrating intimate gatherings or large parties with food so good the guests won't notice it's meatless. Sound principles are at work here: parties exist so you can "feed people (yourself included)" and "enjoy people (yourself included)." Emmons gives tips on making dips (Greek Skordalia, Roasted Red Pepper Dip) and crudites, using salads (Green Bean-Sweet Potato Salad with Peanut Dressing, Mango Slaw) as buffet centerpieces, and buying pre-made snacks at Asian groceries. Festive touches, like beets for Pink Eggs and "Seizing" Hot Fudge Sauce (it hardens over ice cream) add creativity without hardship. There's even an ingenious "miraculously cheap wedding for fifty in ten easy steps" sidebar that includes tea sandwiches and brie with currant jelly and pecans. Even if you're just entertaining your kids, they'll enjoy Sloppy Joes and Crunchy Peanut Butter Balls. Plentiful tofu and seitan recipes will satisfy vegans. There are chapters on "intimate gatherings," brunches, pizzas, risottos, and sweets and drinks, although no comprehensive beverage chapter. Main courses like Spaghetti with Green Olive Pesto and Spinach, Crunchy Chickpea, and Hazelnut Ragout are piquant yet easy to make. With sidebars on such topics as the great Turkey day conundrum, how to make inexpensive centerpieces and how to get people to help out, this is exactly what veggie hosts need in order to plan, execute and, most importantly, enjoy their own parties. (June) Copyright 2003 Reed Business Information.

Library Journal

Emmons, author of the popular Vegetarian Planet, has cooked at a number of vegetarian restaurants in or around Boston and is currently chef of Veggie Planet in Cambridge. Here, she provides dozens of recipes and tips for stress-free entertaining. A diverse collection, her recipes reflect her favorite cuisines-Vietnamese, Malaysian, Indian, and French-and most are simple and easy to prepare. Most also include make-ahead notes, and in addition there are ideas for quick dishes, such as those that qualify for "Emergency Eating for Last-Minute Get-Togethers." Suggestions for streamlining party preparations, including "How To Clean Up Your Home in 30 Minutes," and other ways to make entertaining easy and fun are offered throughout. For most collections. Copyright 2003 Reed Business Information.

Table of Contents:

Contents
Introduction 1
1 nibbles and drinks 7
2 sociable soups 89
3 side salads and stand-alone salads 113
4 rent-a-video burgers, pizzas, sandwiches, and snacks 165
5 nice over rice 199
6 noodles unite 235
7 communal casseroles, lasagnas, chilies, stews, and savory pies 253
8 intimate gatherings and celebrations 285
9 'companyments 339
10 memorable mornings 359
11 sweet eats (and drinks) 391
A Friendly Guide to Unfamiliar Ingredients 443
Index 454

Read also The Wisdom of Whores or Breach of Peace

50 Splenda Recipes

Author: Marlene Koch

Here are 50 of the best recipes from the bestselling books. With this convenient pocket size, it's easier than ever to keep your favorite Splenda recipes at your fingertips.

More Gifts for Giving or Arrows Cookbook

More Gifts for Giving: Tasty Mixes, Gifts from the Heart and Clever Gift Tags along with Oodles of Tips for Celebrating Each and Every Day!

Author: Gooseberry Patch

More Gifts for Giving Cookbook has even more of what you've been asking for! We've included recipes of all kinds, tasty treats (including lots of layered mixes!) and plenty of nifty gifties. Surprise friends & family with our easy gift ideas just right for any occasion. You'll love giving peanutty polka dots, presto pesto spread, cappuccino coffee creamer, wintertime skin smoother and picture-perfect marble magnets. Over 60 clever gift tags are included to copy & color along with tips and how-to's for packaging presents year 'round.

New interesting textbook: Absolute Beginners Guide to Half Marathon Training or Seizures and Epilepsy in Childhood

Arrows Cookbook

Author: Clark Frasier

Part how-to-garden primer, The Arrows Cookbook combines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons.

Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for most of us, has been lost in the modern world.

When chefs Clark Frasier and Mark Gaier left northern California to open their dream restaurant in southern Maine, they had no intention of becoming culinary pioneers. But in 1988 in Ogunquit, Maine, finding enough fresh vegetables and herbs to power a sophisticated restaurant was indeed a challenge.

So, like all can-do Americans, they did something. A ragged field of witchgrass behind the restaurant was turned into a garden where they learned to coax a nine-month growing season out of the chilly earth. They built raised beds, saved seeds, researched heirlooms, consulted experts, and started seedlings.

Today, that acre of Maine yields 270 varieties of vegetables, herbs, fruits, and edible flowers that provide 90 percent of the produce served at Arrows. Born of great necessity, the garden is the soul of this destination restaurant.

In The Arrows Cookbook, Frasier and Gaier tell us how they do it, charting the timeless journey from seed to supper. Recipes celebrate each season -- Asparagus with Mizuna and Blood Orange Vinaigrette and English Pea Soup in spring; Grilled Antipasto Platter and Rib-Eye Steak with Herbs andCaramelized Onions on a summer evening; Napa Cabbage and Apple Cole Slaw and Roast Pork Loin with Rosemary and Garlic for fall; and Escarole and White Bean Soup and Winter Greens with Pink Grapefruit and Red Onion for the chilly, short days of winter. They also offer new takes on such New England classics as Boiled Dinner, Our Way to Steaming Lobster -- Southeast Asian Style, as well as a glorious Thanksgiving feast complete with Roast Turkey with Gravy.

The book is full of clear advice and instructions that will make you elegantly self-sufficient in both kitchen and garden: how to smoke a trout, preserve herbs, use raised beds to extend the growing season, make your own prosciutto, start seeds indoors, roast salmon on a plank, maximize garden space, freeze berries, select edible flowers, grow heirloom tomatoes, pickle hot peppers, find local farmers and fisherman for fresh meats and seafood, and more.

Gourmet

One of America's Best 50 Restaurants.

Bon Appetit

One of the country's ten most romantic restaurants.

Wine Spectator

Set in an 18th-century farmhouse, Arrows embodies the Yankee spirit of self-sufficiency...and Arrows never misses the bull's-eye.

Travel and Leisure

The setting at Arrows would be enough...but the new American food will take you even higher.

Horticulture

Arrows is part of a burgeoning trend...that celebrates regionality and seeks to strengthen the essential link between garden and table.

Publishers Weekly

Artfully combined, fresh ingredients require little flourish to produce good recipes. In 1988, Maine restaurateurs Frasier and Gaier planted the garden and opened the restaurant to prove it. Simple recipes designed to showcase the flavors and aesthetics of fresh-grown produce fill their cookbook featuring dishes inspired by the one-acre garden that supplies their restaurant. The book, a tribute to purity and simplicity, is organized by season-each section includes an essay or memoir, food-preparation suggestion, gardening tip and, sometimes, a tidbit of culinary history. The recipes are concise and thoughtfully written. The ingredient combinations are generally innovative (morels, gruyere) but never rare, so cooks in Ohio can use the book as easily as cooks in San Francisco or Maine. In keeping with their philosophy, Frasier and Gaier have written recipes that highlight, rather than overwhelm, any key seasonal ingredients. Unfortunately, the essays, tips and culinary histories lack the sophistication and logical cohesion of the recipes. While these writings may contribute, in a vague way, to the overall "experience" of the book, the tips and histories tend to be reiterations of relatively well-known information. Yet this volume is filled with recipes home cooks will want to prepare for friends. Includes photos and illustrations. (June) Forecast: With recipes as sophisticated as those offered regularly in Gourmet or Food & Wine, the book should be guaranteed the same success that the Arrows Restaurant has enjoyed for years. Copyright 2003 Reed Business Information.

Library Journal

Frasier and Gaier met when they were both line cooks at San Francisco's acclaimed Stars restaurant, and their original intention was to open a place in California. The economics of real estate intervened, however, and instead they bought an old farmhouse outside coastal Ogunquit, ME, just south of Portland. In the late 1980s, the fresh produce that they were used to in California was simply unavailable to them, so they started a kitchen garden and revived the ancient orchard behind the restaurant. Today, the garden produces some 270 varieties of vegetables, herbs, and edible flowers-and, as the garden grew, it shaped the cuisine of what has become an elegant, upscale restaurant with a national reputation rather than the casual bistro that the two chefs originally imagined. Organized by season, the recipes presented here are not complicated for the most part, as they are intended to show off the flavors of fresh, high-quality ingredients: Asparagus Soup with Lobsters, Morels, and Chervil; Lemongrass- and Lemon-Roasted Chicken; and Berry Sorbet with Orange Crisps. The book will appeal to gardeners as well, for along with the story of the restaurant and the garden there is a great deal of practical advice, from "How To Build Herb Boxes" to "Starting Seedlings." With delicious recipes and an entertaining and informative text, including a foreword by Jeremiah Tower, this is highly recommended. Copyright 2003 Reed Business Information.

El Paso Chile Companys Texas Border Cookbook or Preserving Our Italian Heritage

El Paso Chile Company's Texas Border Cookbook: Home Cooking from Rio Grande Country, Vol. 1

Author: Park Norma Kerr

Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland accessible to every home cook. Here you will find over 150 recipes -- including old favorites and innovative dishes -- guaranteed to please the most hot-headed "chile heads" and everyone else who loves Tex-Mex food.

Publishers Weekly

It may seem tired to talk of yet another form of regional American cooking, but the recipes of the Texas-New Mexico-Old Mexico hybrid known as New Southwestern cuisine are worth exploring for their natural mixing of the hearty and the exotic. A recipe for El Paso chile hamburgers, for example, combines standard ingredients like ground chuck and hamburger buns with chilies, jalapenos, and smoked jalapeno-lime mayonnaise. Native recipes like salpicon (shredded beef salad with chipotle dressing) and cream of green chile soup, along with a chapter on game cooking, set the book apart from other contenders in its Tex-Mex/Mexican/Chili Pepper cookbook subgenre. Less appealing, however, is the writing, which is sincere but at times cute and banal (``Opening a jar of one of our products is like taking a first bite; opening the pages of this book and heading for the kitchen we hope will make you really wnat to tuck in''). The Kerrs are founders of the specialty food company that gives the book its title; McLaughlin is the founding chef of the Manhattan Chili Company, a restaurant in New York City. Illustrations not seen by PW. (June)

Library Journal

Many of the recent titles on the cooking of the American Southwest have offered increasingly exotic interpretations of that cuisine; this latest addition has more in common with Jane Butel's early Tex-Mex Cookbook ( LJ 8/80. o.p.), with recipes for nachos, chilis, burritos, and other dishes most Americans think of as Mexican food. The tone is folksy and, although some ingredients lists are long, few recipes, even the more innovative ones, call for unusual or hard-to-find items. Recommended.

New interesting book: Death by Chocolate or Fondue

Preserving Our Italian Heritage

Author: Rose Marie Boniello

Marvelous recipes compiled from different regions of Italy that have been lovingly passed down from generation to generation. Winner of a 1991 Tabasco Community Cookbook Award.

Sugar Bust for Life With the Brennans Part II or Carolina Cooking

Sugar Bust for Life!... With the Brennans Part II

Author: Ellen C Brennan

The original Sugar Bust For Life! (ISBN 0966351908) was also published as Sugar Less For Life!...With The Brennans (ISBN 0966351916). The contents of these two books are the same.

Sugar Bust For Life!...With The Brennans Part II also serves as a second part to Sugar Less For Life!...With The Brennans. There will be no Part II to Sugar Less For Life!...With The Brennans.

What People Are Saying

FROM THE AUTHORS:

We have mastered the easy, healthful lifestyle found in Sugar Bust For Life!...With The Brennans Part II. With many dining opportunities, we understand the challenge and the difficulties of following a low sugar way of life as well as the difficulties of abiding by most weight loss programs. In particular, we recognize the torment in resisting favorite foods as well as the associated guilt and dread of excess pounds.

In an effort to answer the most common questions a low sugar way of eating raises, we have done all the work for you in our latest cookbook and companion guide. We have created and revised many recipes, researched products for an extensive shopper's brand name guide and wine list as well as offer a fourteen day menu planner and tips for success. In Part II, you can learn easily how to read a label in order to avoid the many unacceptable "hidden" ingredients found in the popular foods we eat.

Our low sugar lifestyle makes us feel good and it makes us feel even better to know that we are helping you improve your eating habits, too. We have made no attempt to answer or address medical questions. Please be sure to check with your own doctors for medical answers.

Our Sugar Bust For Life!...With The Brennans Part II includes both delicious recipes and all the information you will need to lose weight and lead a healthy lifestyle -- so, what are you waiting for? Start today!

Bon Appetit!
Ellen and Ted Brennan

Table of Contents:

See also: Herbs or Best Slow Cooker Cookbook Ever

Carolina Cooking: Recipes from the Region's Best Chefs

Author: Debra Zumstein

A by-product of the enormously popular regional TV series, "Carolina Cooking," this new cookbook contains recipes from over fifty restaurants that have been featured on the program. Using this delectable collection of recipes from some of the best chefs in North Carolina, South Carolina and Georgia, every aspiring cook can now become a Southern gourmet. Most dishes can be prepared in the average home kitchen in 30 minutes or less. Each recipe is accompanied by helpful tips and complementary wine selections. The locations may be Southern, but the flavors are international.

Debra Zumstein and Wil Kazary produce the syndicated cooking show, "Carolina Cooking," that is seen in the U.S. and over 50 other countries. Debra is a photographer and a writer of children's stories. Wil's love of culinary experimentation started at his own family's fine dining restaurant when he was a child.

Cocina Rica en Fibra or French Culinary Institutes Salute to Healthy Cooking

Cocina Rica en Fibra (Cocina paso a paso series)

Author: Staff of Edimat Libros

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.

See also: Seafood Twice a Week or You Too Can Create Stunning Watermelon Carvings

French Culinary Institute's Salute to Healthy Cooking

Author: Alain Sailhac

For the first time, chefs from New York City's renowned French Culinary Institute have created a collection of recipes that are not only delicious, but also easy and low in fat. You'll learn from chefs like Jacques Pepin how to create dishes worthy of restaurants like Le Cirque 2000. The chefs share forty seasonal menus that use only the freshest, healthiest ingredients for a distinctly French taste. This beautiful book also features a section on selecting the right equipment, a preface by Jacques Pepin, and special techniques from the best chefs in the country. With the help of the French Culinary Institute, you can savor luscious French cuisine that's also good for you. Bon appetit!

Publishers Weekly

Culinary authority doesn't come much higher than these four chefs associated with the New York school founded in 1984, who offer 150 seasonally arranged recipes offered in three-course menus for health-conscious home cooks. In general, their collective approach calls for less saturated fat, less meat and more fruits and vegetables. Key techniques include cooking in nonstick pans with a minimum of fat (11/2 pounds of meat are saut ed in one teaspoon of olive oil for Lamb Stew with Glazed Turnips and Pearl Onions, serving four); making use of vegetable essences -- water in which a flavoring agent is simmered for 45 minutes and then often reduced (Breast of Chicken with Fennel essence); using nonfat dairy products (Low-Fat Caramel Cream made with 1% milk). Large flavors also disguise the decrease of fat in such dishes as Baked Cod with Tomatoes, Capers and Turmeric on Saut ed Spinach and Roasted Chicken with Grapefruit and Pink Peppercorn Sauce. Sauces are another focus, as with the almost fat-free Spinach and Watercress Sauce, with chicken stock thickened with potato. Phyllo dough replaces the traditional p t bris e (e.g., Apricot Tart). When Basic Pastry is a necessity, the solution is one made with a tablespoon of canola oil and 1/4 cup of low-fat cottage cheese. These are generally easily rendered recipes that retain a French air even though calories and fat grams are listed.

Library Journal

New York City's French Culinary Institute (FCI) has an impressive roster of chefs leading it: Alain Sailhac, who has been chef of Le Cirque and other renowned restaurants; Jacques Pepin, well known for his PBS series and many cookbooks; Andre Soltner, chef/owner of Lutece for more than 30 years; and Jacques Torres, pastry chef at Le Cirque 2000. They have put together a selection of low-fat, low-calorie seasonal menus, with the emphasis on fresh fruits and vegetables, fresh herbs, and intense flavors. The recipes are often complex (after all, they are teaching cooking at FCI), more appropriate for entertaining than for a simple healthy family meal -- for example, Baby Artichokes in Vegetable Broth, Poached Lobster with Saffron Sabayon, and Crispy Napoleon with Fresh Fruit. Full-page color photographs show off the elegant presentations. For larger low-fat collections and other libraries where chefs' books are popular.

Kate Murphy

Everyone knows that the French manage to eat some of the richest, most delicious food in the world and yet have a lower rate of heart disease than Americans do. Doctors are still debating exactly why. Most likely, a number of factors contribute to the phenomenon, including the fact that, like the people of many Mediterranean-influenced cultures, the French eat a wide variety of vegetables, grains, legumes, fruits, and other healthy foods with meat generally in small portions. But ask a Frenchman what's behind the French paradox and he's likely to say that it's the pleasure that the French take in good food and wine. As Chef Alain Sailhac says, "We savor both the food and the company. Almost nowhere in France do you see people standing up to eat a meal on the run as so many Americans do."

Sailhac, former chef of Le Cirque and dean of The French Culinary Institute, has teamed up with well-known French chefs Jacques Pepin, André Soltner, and Jacques Torres -- all his colleagues on the faculty -- to produce a wonderful new book that shows readers how to retain all the pleasure inherent in French cuisine while losing some of the fat. In The French Culinary Institute's Salute to Healthy Cooking, the chefs not only offer an impressive array of elegant, healthy recipes, they provide an excellent education for home cooks looking to adapt everyday meals to a healthy style of cooking, including advice on incorporating antioxidant-rich foods into the diet, using low-fat tricks and cooking techniques, and mastering lightened recipes for basics like vegetable stock and low-fat béchamel sauce. The recipes are usefully arranged into seasonal menus -- try Asparagus Soup, Breast of Chicken with Fennel, and Strawberries Marinated in Port for an elegant spring dinner; or Leeks Vinaigrette with Roasted Red Peppers, Lamb Stew with Glazed Turnips and Pearl Onions, and Roasted Apples Wrapped in Phyllo as autumn weather sets in. This is the kind of healthy food one can eat day-in, day-out, without ever feeling deprived. On the contrary, cooking from The French Culinary Institute's Salute to Healthy Cooking , will give you a taste of what taking real pleasure from everyday meals can be like.

As Always or Well Filled Tortilla Cookbook

As Always: Recipes and Remembrances from Norma's

Author: N Murray

For years, restaurateur Norma Murray has been encouraged to publish a cookbook to include her famous and most sought-after recipes. As Always includes Norma's favorites, like Chicken Salad, Seafood Gumbo, and Bread Pudding. Her cookbook reflects what patrons are so attracted to in her cafes...delicious made-from-scratch, gourmet food, unique ambience, and her gentle charm.

New interesting book: Dude Wheres My Country or Young Stalin

Well-Filled Tortilla Cookbook

Author: Victoria Wis

Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food. And taco-making-the art of filling tortillas with dozens of zesty and unexpected concoctions-turns the ordinary into the irrepressible.

Victoria Wise and Susanna Hoffman, both life-long tortilla aficionados, fill them with Fiesta Ground Beef, Chicken Mole, Spicy Shrimp Salad, Green Olive Cilantro Salsa Ancho Chili Sauce, Pear Lime Salsa, and much more.

Here are over 200 recipes for well-filled tortillas. Tacos from around the world-Portuguese-style Grilled Fish Taco, Oriental Stir-Fry Beef Taco, Thai-Style Shrimp Taco, add variety to the spice of such Cal-Mex favorites as Basic Beef Fajita Taco, Black Bean Taco, Chorizo Taco, Snapper Vera Cruz Taco, and Taco de Carnitas. Dessert tacos and tostada sundaes bring the most festive food into the most festive course.

Whether store-bought or home-pressed (the recipes are here, for corn and flour), a stack of tortillas means delicious, down-home, fun food for any occasion-to eat with your fingers in messy splendor. Selection of the Book-of-the-Month Club's The Good Cook Club. 250,000 copies in print.

Table of Contents:

Why We Dote on Well-Filled Tortillas

The Larder

Equipment

TORTILLAS

Tortillas: Little Cakes Become Edible Platters

Preparing Tortillas for Filling

Tortilla Tips

Corn Tortillas

Flour Tortillas

Hominy Tortillas

Tortilla Chips

SALSAS AND TOPPINGS

Starting at the Top

Salsas

Toppings

THE FILLINGS

The Heart of the Matter

Beef

Pork

Lamb and Goat

Chicken

Turkey

Duck

Fish

Shellfish

Potatoes, Beans, and Vegetables

Eggs

Quesadillas

Tostadas

SIDE SALADS

Cool Downs

TORTILLA DESSERTS

Dessert Tacos and Tostada Sundaes

Party Menus

Index

Convection Oven Cookbook or Brew Chem 101

Convection Oven Cookbook

Author: Linda A Verkler

For those who have a convection oven or those who are contemplating buying one, this book will help you to make the most of this appliance. An informative basic introduction is followed by 129 excellent recipes for daily standbys.

New interesting book: Leadership or Managerial Economics

Brew Chem 101: The Basics of Homebrewing Chemistry

Author: Lee W Janson

Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.

Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors -- and learn how to avoid them.

Brew Chem 101 features:

-- Nontechnical language and a highly readable style

-- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems

-- A primer on beer tasting and judging

Creative Cakes Anyone Can Make or Cooking up a Classic Christmas

Creative Cakes Anyone Can Make

Author: Jill Foster

Jill Foster makes cake decorating as easy as writing your name. With her unique write-way method, if you can write your name you can decorate a cake. Anyone can make beautiful homemade cakes like the ones seen in magazines.

This full-color, illustrated book includes a DVD demonstrating the original, handwriting-based, cake decorating techniques and offers tools, tips, and creative ideas for all sorts of holidays, including birthdays for all ages, religious events, baby showers, bridal showers, and weddings.

Table of Contents:

Contents

preface....................v
one Tools and Toppings....................1
two The Right Cake and Frosting....................7
three The Write Way to Cake Decorating Method....................19
four It's a Party! Birthday Cakes....................27
five Hallmark Holiday Cakes....................67
six Shower Power Cakes....................93
seven Celebration Cakes....................111
eight In His Steps Religious Cakes....................127
nine Dessert on a Dime Fancy Cakes....................143
ten Love Is in the Air! Wedding Cakes....................151
glossary....................164
index....................167

Books about: The Cure Within or Christ the Healer

Cooking up a Classic Christmas: Santa's Secrets for an Unforgettable Holiday!

Author: Favorite Recipes Press

Cooking Up a Classic Christmas wraps up some of the very best recipes from FRP publishers. Featuring enchanting original artwork from award-winning artist Ralph J. McDonald, this festive holiday collection also includes menu ideas for holiday gatherings, make-ahead recipes and tips, which will allow you the time to enjoy your friends and family, and scrumptious food gifts, sure to please all those little elves on your list.

Best 50 Smoothies or Indoor Grilling

Best 50 Smoothies

Author: Joanna Whit

Satisfy your hunger and your need for exceptional flavor with healthy, delicious blender drinks. Smoothies are the perfect answer to nutritionally rich breakfasts, snacks and desserts.

Choose from Breakfast, Berry, Tropical, Citrus, Melon and Creamy Smoothies. You'll also find hints for making, garnishing and serving smoothies. There are hints for making, garnishing and serving smoothies.

Book review: While Europe Slept or A Treasury of Great American Scandals

Indoor! Grilling

Author: Steven Raichlen

Indoors—It's the new outdoors

SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-BRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-BRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes!

Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.

Publishers Weekly

While Raichlen, who's made a television and book-writing career as an advocate of cooking over live fire, still believes that outdoor cooking is the best way to cook, he admits that isn't practical for apartment dwellers or those living in places with frigid winter temperatures or "grill-burying snowfall." He begins by describing and making recommendations for various indoor grilling devices, from the ubiquitous George Foreman to fireplace rotisseries, and then presents recipes in separate chapters for appetizers, beef, pork, lamb, burgers, poultry, seafood, sandwiches, vegetables, basics (rubs, compound butters and sauces) and desserts. Befitting its brawny subject, the book's chapters on appetizers and desserts aren't filled with frilly offerings that look nice but lack substance. Rather, Raichlen makes Gazpacho with hearty grilled tomatoes, and prepares Grilled Peaches with Bourbon Caramel Sauce using either a contact grill, grill pan, built-in grill or fireplace grill. When the recipe can be prepared on any indoor grilling device (and most recipes can be), Raichlen provides, in a separate box, specific instructions for each type of grill. Every recipe includes informative, enthusiastic headnotes, useful tips and clear, detailed instructions. But perhaps the book's greatest asset is its balanced use of hearty flavors. It's an intelligent cookbook packed with tasty ideas that will keep indoor grillers busy all year long. Photos. (Nov.) Copyright 2004 Reed Business Information.

What People Are Saying

"Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!"
—Jacques Pépin

From the Lands of Figs and Olives or Chocolate

From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North America

Author: Habeeb Salloum

This is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen.

Toronto Sun

A delicious magic carpet ride through the Middle East and North Africa.

Publishers Weekly

Two Canadians of Arab heritage have compiled this pleasantly old-fashioned collection of recipes. While not flashy, the book offers page after page of solid, mostly simple and wholly satisfying fare. Appetizers are especially fine, as is to be expected from cultures in which the serving of dozens of small dishes to start a meal is common. Avocado Appetizer is spiced with cayenne pepper; Zucchini and Yogurt Dip contains garlic and sesame sauce; Turnip Pickles have beets added for color. Recipes are titled in English and Arabic, and the authors provide countries of origin. Salad of Dandelion Greens hails from Syria and Lebanon, while Radish and Orange Salad is Moroccan. More familiar dishes like Kibbeh often appear in several versions (Raw Kibbeh, Baked Kibbeh, Kibbeh Iraqi Style and Kibbeh with Lemon). By keeping things uncluttered, Salloum and Peters have managed to fit an extraordinary range of dishes into this reliable book. Classic recipes like the one for Falafel cohabit with more exotic fare such as Fried Cucumbers and Pomegranate Pizza Arabic Style. Among the delicious desserts and honey-drenched pastries is Gazelle's Ankles, an Algerian sweet named for its shape, not its ingredients. (Aug.)

Interesting book: Introduction to Econometrics or Effective Small Business Management

Chocolate: The Exquisite Indulgence

Author: Running Press

Our Miniature Edition "TM" collection continues to grow! Since 1989, when the first minis appeared, Running Press has offered an astonishing range of subjects, sure to find a place in any booklover's library! Visit the golf course for nine holes, head to the kitchen with the Silver Palate chefs, travel to the heavens above, or rediscover the wonders of nature in your own backyard.

Rick Baylesss Mexican Kitchen or New Gas Grill Gourmet

Rick Bayless's Mexican Kitchen: Recipes and Techiniques of a World-Class Cuisine

Author: Rick Bayless

BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simpletechniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

Publishers Weekly

This definitive collection from Chicago chef and James Beard Award winner Bayless, in collaboration with his wife (and fellow restaurateur) and food journalist Brownson, proves comprehensively that the best Mexican food requiresand amply rewardsdedication and, often, time. Bayless begins with 15 Essential Recipes for salsas and sauces that work as "building blocks." Substitutions are suggested for uncommon ingredients, and excellent descriptions identify fresh and dried peppers. Throughout the text, sidebars inform about such items as tortilla presses, cactus paddles, pumpkin seeds and the delicacy huitlacoche (black corn fungus). Bayless explains fat's importance in the Mexican diet and tells how to make good lard at home. The chapter on salads includes two versions of guacamole, one given a fresh twist with roasted tomatillos; the chapter on soups offers Chilied Tortilla Soup with Shredded Chard and Oaxacan Black Bean Soup. An array of authentic Mexican fare is explored in "Tacos, Enchiladas and Other Casual Fare" (Simple Red Mole Enchiladas with Shredded Chicken) and "Vegetable, Bean, Rice and Egg Dishes" (e.g, Green Poblano Rice). "Fiesta Food" includes recipes for moles and tamales. Gringo cooks can relax with simpler main dishesRed Chile-Braised Chicken wreathed in ancho and garlic sauce, smoky Chipotle Shrimp or zesty Chile-Glazed Country Ribs. Desserts are as delectable as Modern Mexican Chocolate Flan and as unusual as Crunchy Amaranth Tart and Creamy Lime Pie. Mail-order sources and a bibliography are included. Photos not seen by PW. (Oct.)

Library Journal

Bayless and his wife, Deann, are the authors of the widely praised Authentic Mexican (LJ 12/96); they also own two well-known Mexican restaurants in Chicago. This ambitious, impressive new book includes more than 200 tantalizing recipes and is packed with information on Mexican ingredients and cooking techniques, regional cuisine, and history. Most of the recipes are Bayless's interpretations of classic dishes, while a few were simply inspired by Mexican cooking; none, he emphasizes, have anything to do with Tex-Mex/Southwestern-style Mexican food. Although some recipes are somewhat time-consuming or complicated, most list advance preparation and "shortcuts" as well as variations and improvisations; and each of the "Essential Flavoring" recipes that open the book includes several suggestions for easy dishes made with these basics. A serious guide to an often underestimated cuisine, this is important as both a reference and a cookbook. Highly recommended.

Books about:

New Gas Grill Gourmet: Great Grilled Food for Everyday Meals and Fantastic Feats

Author: A Cort Sinnes

This fully revised and expanded version of the best-selling gas griller's bible now has 300 recipes for easy and creative everyday grilling. Each recipe is designed specifically for use on the gas grill, and author Cort Sinnes provides lots of tips and information on equipment and techniques. He'll show you how to perfect your basic steak and chicken, and then he'll help you get creative with delicious recipes like Chuck Roast with Bourbon and Coke, Tunisian Tilapia, Barbecued Catfish Sandwiches, Hoisin-Chili Pork Satay, Lamb Chops with Blackberries and Lavender, and a whole lot more!

Library Journal

Spring is coming-and so are the barbecue books! "BBQ Queens" Adler and Fertig like to wear tiaras when they grill. They are members of an all-women barbecue team that competes on the national barbecue circuit, and they give cooking classes and demonstrations throughout the country. In their latest book, they provide hundreds of recipes, including a big "A to Z of Grilled and Smoked Veggies, Cheeses, and Pizzas," along with tips, stories, and profiles of other "Grill Gals." Some readers may find the tone a bit precious (e.g., "this is really a girly-girl recipe, with ruffles and ribbons"), but the recipes are easy and appealing. For larger collections. The idea of New York City chef/Food Network personality Flay writing a healthy-eating cookbook, complete with nutritional analysis for each recipe, seems somewhat incongruous. Perhaps it has something to do with his recent 40th birthday-or maybe it was the number of carbphobic customers holding forth in his restaurant dining rooms. In this follow-up to Bobby Flay's Boy Gets Grill, Flay offers mostly simple recipes (including some based on "good carbs," as he refers to complex carbohydrates), from Zucchini Succotash to Beef Filet with Arugula and Parmesan to Grilled Apricots with Bittersweet Chocolate. He seems somewhat subdued in his latest effort, with the bold, lusty flavors that usually characterize his cooking style less in evidence. Nevertheless, this is sure to be in demand. The Jamisons are veteran cookbook authors and grilling aficionados (see Chicken on the Grill and Born To Grill, among others). This time, they offer easy recipes for casual backyard entertaining. The first chapter, "Spontaneous Combustion," provides tips for successful parties, and their flavorful recipes, from Butterflied Thai Pork Tenderloin to Shrimp with Lemon Chive Sauce, should keep both guests and hosts happy. For most collections. Karmel is another barbecue queen, a former spokesperson for Weber grills who's well known on the circuit (she's a member of a team called Swine and Dine, and she's frequently a judge at barbecue competitions). Her big book is packed with information and mouth-watering recipes. A thorough introductory section offers invaluable tips and techniques for all types of grilling and barbecuing, and each recipe chapter opens with a primer on the basic ingredient and a handy chart on cooking times and recommended grilling methods. Karmel refers to her "culinary schizophrenia"-the result of her "love [for both] down-home Southern cooking and traditional French cuisines"-but inspiration for her recipes comes from all over the world: Lamb Tenderloin with Hazelnut Butter, Gingered Tuna with Wasabi Dipping Sauce, and Smoked Oysters with Fresh Cranberry Horseradish Relish. Useful as both a reference and a source of delectable recipes, Karmel's book is highly recommended. Negrin (Rustico: Regional Italian Country Cooking) has a decidedly different perspective, as her early grilling experiences were at her family's weekend house in northern Italy. A food writer and cooking teacher, she now lives in New York City but leads cooking tours in Italy. Her appealing new book offers fresh, vibrant, and simple but sophisticated recipes for outdoor cooking, from Lobster, Lemon, and Mint Salad to Peppery Rosemary-Rubbed Rib-Eye Steak. Full-page color photographs illustrate many of the recipes, and, despite the book's small size, Negrin includes a vast amount of information on ingredients and techniques, along with other helpful culinary tips. Highly recommended. Sinnes's book is an updated edition of his gas-grilling book, originally published in 1996. He has revised the text and added 100 new recipes, but it has an oddly dated feel to it: he regards grilled asparagus as rather exotic, and, at a time when grilled vegetables are showing up on fast-food menus, asserts that "most home cooks think grilling vegetables is somewhat unusual." There are also several slightly old-fashioned recipes, and it's surprising that a book devoted to grilling would call for bottled jerk seasoning and store-bought barbecue sauce. Only for comprehensive grilling collections. Copyright 2005 Reed Business Information.

Delicioso or Feeding Baby

Delicioso!: The Regional Cooking of Spain

Author: Penelope Casas

Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by Penelope Casas, the most knowledgeable American expert on Spanish cuisine, takes us on a gastronomic journey full of new discoveries. By digging into old Spanish cookbooks and family recipe collections, by observing local cooks at home and chefs at work, Penelope Casas has unearthed all the essential cooking techniques and the subtle flavor secrets that make authentic Spanish food so appealing. Year after year, she and her Spanish husband have shepherded groups of American tourists, exploring the remotest corners of Spain as well as the more traveled areas, discovering extraordinary new eating experiences. She knows exactly what appeals to American tastes and what we yearn to reproduce at home. Now she has translated all of her findings into recipes that will be every bit as delicious prepared in your own kitchen as on their native soil.

Publishers Weekly

Casas (Discovering Spain; Tapas) continues her thorough exploration of Spanish cooking with this superbly organized and definitive cookbook. For each region of the country she chooses a specialty. For example, labeling the Southeastern coast as the "Region of the Rices," she includes a history of rice growing in Spain and of the area, as well as brief overviews on such related topics as paella and saffron. Chatty, engaging and full of detail, the book could easily double as a travel (or at least restaurant) guide. The recipes are outstanding. In that same chapter there are 14 rice dishes, none repetitive and all tempting, from a simple and classic Rice with Greens to the more complex Vegetable Paella with Mint-Scented Meatballs. Each regional section contains "Notes on Regional Wines." Casas does not hesitate to challenge the home cook with unusual fare, such as Black Sausage with Raisins and Pine Nuts, or with unfamiliar techniques, such as soaking bacalao in cold water for two to three days in the recipe for Dried Cod in Onion and Red Pepper Pure. The rewards, however, are rich and varied. (Apr.)

Library Journal

Casas, the author of Tapas (LJ 9/15/85) and two other books about Spain, is an authority on Spanish cuisine. Here she explores the traditional cooking of the country's diverse regions, including the Canary Islands. She devotes a separate chapter to tapas before turning to northern Spain, "Region of the Sauces," Catalunya, "Region of the Casseroles," and the rest of the country, providing more than 400 recipes in all. There are notes on regional wines, boxes on such topics as cooking with salt cod, and thoughtful, informative headnotes accompanying the mouth-watering recipes. "Mediterranean cooking" has been wildly popular for several years, but it is only recently that the term has really come to refer to cuisines beyond those of Italy and southern France, making Casas's cookbook, one of the few on Spain, particularly timely. An essential purchase.

BookList

Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.

Table of Contents:

	Acknowledgments
	Introduction
1	Spain: The Country of Tapas	3
2	Northern Coastal Spain: Region of the Sauces	61
3	Northeastern Interior Spain: Region of the Peppers	123
4	Catalunya and the Baleares: Region of the Casseroles	164
5	The Central Plains: Region of the Roasts	227
6	Southeastern Coastal Spain (El Levante): Region of the Rices	283
7	Andalucia: Region of Fried Foods and Gazpachos	328
8	Canary Islands: Region of the Mojos	397
	Marketing Sources	428
	Index	429

Book about:

Feeding Baby: Everyday Recipes for Healthy Infants and Toddlers

Author: Joachim Splichal

For parents who want to start their babies off eating fresh, nutritious foods, Feeding Baby offers easy-to-prepare tastes, nibbles, bites, and meals that retain the vitamins and minerals missing from conventional bottled and heat-treated baby food. Delightfully simple yet nuanced flavors of recipes like Roasted Acorn Squash Puree and Banana Peach Compote introduce children's impressionable palates to the myriad tastes and pleasures of food, setting them on a path of healthy eating for a lifetime.

"I wish that this informative and nutritionally sound cookbook had been around when my daughter was born. The recipes are so delicious, I wish it had been around when I was a baby! Anyone brought up on the food from this book is sure to become an adult with an instinctive knowledge of what healthy food is all about."
-Daniel Boulud, author of Cafe Boulud Cookbook

Of Hospitality or Olives

Of Hospitality

Author: Jacques Derrida

These two lectures by Jacques Derrida, “Foreigner Question” and “Step of Hospitality/No Hospitality,” derive from a series of seminars on “hospitality” conducted by Derrida in Paris, January 1996. His seminars, in France and in America, have become something of an institution over the years, the place where he presents the ongoing evolution of his thought in a remarkable combination of thoroughly mapped-out positions, sketches of new material, and exchanges with students and interlocutors.

As has become a pattern in Derrida's recent work, the form of this presentation is a self-conscious enactment of its content. The book consists of two texts on facing pages. “Invitation” by Anne Dufourmantelle appears on the left (an invitation that of course originates in a response), clarifying and inflecting Derrida's “response” on the right. The interaction between them not only enacts the “hospitality” under discussion, but preserves something of the rhythms of teaching.

The volume also characteristically combines careful readings of canonical texts and philosophical topics with attention to the most salient events in the contemporary world, using “hospitality” as a means of rethinking a range of political and ethical situations. “Hospitality” is viewed as a question of what arrives at the borders, in the initial surprise of contact with an other, a stranger, a foreigner. For example, Antigone is revisited in light of the question of impossible mourning; Oedipus at Colonus is read via concerns that also apply to teletechnology; the trial of Socrates is brought into conjunctionwith the televised funeral of François Mitterrand.

Books about:

Olives: More than 70 Delicious and Healthy Recipes

Author: Avner Laskin

Spaghetti with Tapenade. Estouffad Provençal. Spicy Shakshuka. Foccaccia. What do all these palate pleasing recipes have in common? Olives! And every dish presented on these beautifully photographed pages proves that this versatile fruit is more than just an afterthought. From infused oils to salsas, sauces, and salads to an irresistible international selection of main meals, this collection serves up something special for every olive lover. Enjoy olives flavored with basil; marinated with pickled lemons; incorporated in mayonnaise or pesto; baked in rye, onion, or cheese bread; stir-fried with rice; as a crust for sea bass; or cooked in a cuttlefish casserole. And everyone will appreciate the nutritional information…including an explanation of why this staple of the Mediterranean diet is so healthy.

Judith Sutton <P>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Laskin, a chef and author of several other cookbooks, presents in these attractive, small books recipes from a range of Mediterranean cuisines and beyond, many illustrated with full-page color photographs. Among the offerings in Olivesare Tuna in Green Olive Sauce and Tomatoes Stuffed with Spiced Olives. It's somewhat surprising that few of the recipes specify a particular type of olive (other than "black" or "green"), and a glossary of different olives would have been helpful. The recipe choices in Nutsinclude Noodles in Coconut Curry Sauce and Chocolate Macadamia Brownies, and here Laskin does provide a brief glossary of nuts. For larger collections.

Ultimate Dog Treat Cookbook or Healthy Crockery Cookery

Ultimate Dog Treat Cookbook: Homemade Goodies for Man's Best Friend

Author: Liz Palika

HOMEMADE TREATS FOR MAN'S BEST FRIEND

With 50 canine-tested, veterinarian-approved recipes,The Ultimate Dog Treat Cookbook has something to delight every canine connoisseur. Dog lovers can stir up appetizing homemade treats for their beloved pooches using easy-to-find ingredients and easy-to-follow instructions. Recipes include Peanut Butter–Honey Nut Cheerios Balls, Taco Treats, Birthday Blueberry Pupcakes, Halloween Treats, Frozen Magic Meatballs, and more. There are even delicious doggy delicacies for pets with special needs, including Turkey Jerky and Salad Bar Bones. Fun and funky color illustrations plus Nutritional Notes and Treats and Tidbits about cooking and storing the goodies ensure that cooks will enjoy this book as much as their pets enjoy their homemade treats!

Table of Contents:

Acknowledgments.

Introduction.

Cooking and Baking Terms.

Minimum Equipment.

Taste Tests.

Chapter 1: Cookies by the Spoonful.

Chapter 2: Cookie-Cutter Treats.

Chapter 3: Special Goodies for Special Occasions.

Chapter 4: Good Dogs Deserve Tasty Treats!

Chapter 5: Delicacies for Dogs with Special Needs.

Meat-Free Treats.

Grain-Free Treats.

Wheat-Free Treats.

Reduced-Fat Treats.

Index.

Read also Communist Manifesto and Other Writings or Not a Good Day to Die

Healthy Crockery Cookery

Author: Mable Hoffman

Winner of four Tastemaker Awards America's favorite food consultant who brought variety, taste, and style to the classic crockpot. Don't miss out on one of the most popular cookbooks of all time! Now Mable Hoffman presents an all-new crockpot cookbook that builds on the success of her previous bestseller -- and provides the perfect solution for our fast-paced, health-conscious times.

Here are 150 all-new recipes that utilize the slow-cooking method of the classic crockpot to create low-fat, low- calorie, high-flavor meals the whole family will love. It's the ideal solution for the modern cook who's concerned about maintaining a healthy diet while managing a busy schedule. From appetizers to entrees to luscious desserts, these scrumptious new recipes are:

• Dishes that can be made days in advance or hours ahead of time using easy-to-find ingredients.
• Delicious: "Simmered in" flavor in every delectable bite.
• Healthy: Chock full of nutritious ingredients to ensure a balanced meal for you and your family.

And every recipe includes a comprehensive nutritional analysis!

Library Journal

Hoffman's Crockery Cookery (1982) has sold more than five million copies. Now she offers 150 new low-fat or reduced-fat recipes (actually, a few have more than 30 grams of fat, generally considered the cutoff point, per serving) to be made in the slow cooker, from Healthy Confetti Fish Stew to Teriyaki Turkey Loaf to Rhubarb-Apple Compote. The recipes are certainly easy, most of them a matter of combining all the ingredients in the cooker and turning it on, with maybe a last-minute addition or two. But the timing of these recipes does not always seem optimum for busy family cooks, who usually work at least eight-hour days. Yet many of the dishes must be turned off after only four or five hours, and Hoffman doesn't mention how to deal with this (maybe a timer will work in some cases, but surely it's not a good idea to let ingredients sit in the pot for hours). That aside, Hoffman has legions of fans who will eagerly welcome her latest book.

Soup or New Tea Book

Soup: A Way of Life

Author: Barbara Kafka

"Dora, my maternal grandmother, " writes Barbara Kafka in her new book, "started the soup tradition that means most to me, which is odd as she was, by all accounts, a bad cook....I hope I am a better cook, and my life has certainly been easier, but I learned from her that a pot of soup is warmth and welcome for family and friends alike."

In this stunningly rich and wide-ranging book, Barbara Kafka gives the food we love perhaps best in the world a new vitality. Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly 300 recipes from all over the world -- some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives -- she offers up a lifetime worth of pleasure:

• Icy soups for steamy days (ceviche soup with ginger) and hot soups for cold days (winter duck soup)
• Rustic potages (great green soup) and elegant consommes (beef madrilene)
• simple soups to start (Moroccan tomato) and complex soups that make a meal (beef short ribs in a pot)
• Fifteen-minute specials (mussels and tomato soup) and those that simmer all day (pot-au-feu)
• A magical garlic broth, among other vegetable broths and bases, gives vegetarians hundreds of recipes to enjoy

As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly 30 stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.

And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.

Food & Wine

Nothing's more welcome than a bowl of soup and no one could have done a better job with this topic than Barbara Kafka.

Publishers Weekly

Kafka (Roasting: A Simple Art; The James Beard Celebration Cookbook, ed.) is known for her strong opinions and thorough probing of her subjects, and this encyclopedia of soup lore and nearly 300 recipes follows that pattern. The recipes are terrific. Who could argue with hearty Winter Duck Soup, refreshing Simple Celery Soup, festive Tortilla Soup, elegant Cold Pea and Mint Puree with Shrimp or a Spicy Peanut Butter Soup that can be served hot or cold? Meal-in-a-pot soups such as Turkey Soup Meal with Swiss Chard are particularly promising. The organization, however, is eclectic and prevents the book from being a fully functional reference work. Kafka starts off with soups that have been important to her family members and then divides them roughly by ingredients (e.g., poultry, fish, vegetables). But since most soup recipes blur these boundaries, the divisions are confusing. Sour Cherry Soup ends up stuck in a chapter on vegetable soups (subdivided into hot and cold), and Japanese Shabu Shabu lands in the meat chapter, although it contains plenty of vegetables. A section on stocks features five different chicken stocks alone, including Jean-Georges Vongerichten's Chicken Stock, which is recommended for only one recipe. The chapter on noodles, dumplings and other additions to soup is wonderful, and Kafka's humor is enjoyably sly (a segment on using nonreactive cookware is labeled "Pot and Acid"). With this much choice to page through, ranging from Garlic Broth to Stewed Eels Comacchio Style, readers will most often agree that, in this case, the path to the treasure is also the treasure.

Food & Wine

Nothing's more welcome than a bowl of soup and no one could have done a better job with this topic than Barbara Kafka.

Table of Contents:

Vegetable Soups

Books about:

New Tea Book: A Guide to Black, Green, Herbal and Chai Teas

Author: Sara Perry

Tea is hot and getting hotter. In the New Tea Book, no leaf is left unturned. Discover the wide variety of teas that are available and their myriad health benefits, as well as over 50 recipes for cooking with tea: beverages, savories, and delectable sweets. This strikingly photographed volume takes readers on a visual journey exploring the riches of black, green, oolong, and herbal teas, from the fragrant, full-bodied Assam to the spirited and spicy Yunnan. An exciting addition is the completely new Personal Spa section, introducing a host of aromatherapy touches for the home with recipes for tea bath sachets, eye pillows, beauty soaps, and potpourris. Finally, a list of resources gives information on where to find interesting tea blends and equipment, not to mention author Sara Perry's favorite international teahouses. Here's just the right cup o' tea.

Healing Herbal Teas or American Beach Cookbook

Healing Herbal Teas: A Complete Guide to Making Delicious, Healthful Beverages

Author: Brigitte Mars

Plants are endowed with important nutrients and potent healing compounds. When you brew plants in water, the resulting beverage, herbal tea, is imbued with those constituents, carrying them into your body, where they are quickly absorbed. Teas are easy to prepare, inexpensive, nutrient rich, and delicious!

In Healing Herbal Teas, you'll find profiles of forty-five common herbs with extraordinary therapeutic potential, along with advice on obtaining, storing, and brewing teas from them. Have a specific health concern you'd like to address? Author Brigitte Mars offers more than 100 simple formulas for a vast range of health concerns, from relieving allergy symptoms to clearing up the skin to nourishing a growing baby in utero. Want to customize your own herbal blends? Mars, who is often applauded for her ability to bring together the wisdom of disparate healing traditions, shows you how, offering basic guidelines as well as theories from different cultures and eras. And, as Mars explains, teas are not just for sipping! For treating everything from wounds and rashes to sore muscles, colds and flu, and dandruff, try topical applications of tea.

If you become a true tea aficionado, you'll want to share your passion by indulging in the high culture of tea: tea parties. These events can be organized to welcome guests, to renew friendships, or to simply celebrate life. Inside, you'll find ideas for organizing tea parties, as well as Mars's favorite recipes to serve with teas.

Table of Contents:

	Acknowledgments	v
	Introduction	1
1	The Fine Art of Tea	3
2	The Healing Herbs	23
3	Herbal Formulas	103
4	Healing Teas Used Topically	127
5	Fun with Tea Parties	135
	Glossary	149
	Bibliography	159
	Resources	161
	Other Works by Brigitte Mars	165
	Index	167

New interesting book: Principles of Fraud Examination or Global Problems

American Beach Cookbook

Author: Marsha Dean Phelts

From its founding in 1935 to the present, trips to American Beach have meant good times, good friends, and great food.
 
Located on Amelia Island in northeast Florida and established by the Pension
Bureau of the Afro-American Life Insurance Company, American Beach today is listed on the National Register of Historic Places. It remains a beloved vacation destination as well as a year-round home for many African Americans.
 
For The American Beach Cookbook, Marsha Dean Phelts has collected nearly 300 recipes passed down through generations. Over the years, many influences have found their way into the dishes and are represented here by everything from pig's feet to sweet potato pone and from smothered shrimp to bourbon slushes. Mouths will water at such treats as fried cheese grits, she-crab soup, seafood casserole, crab coated shrimp chops, cornbread dumplings, chicken curry, corn relish, pickled peaches, Big Mama's fruitcake, and much more.
 
In addition to the recipes, readers will enjoy compelling vignettes that illustrate the heritage of people and potables, vintage photographs, and area maps that together tell one of the great stories of a unique community.
 

American Culinary Federations Guide to Culinary Certification or The Tummy Trilogy

American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism

Author: American Culinary Federation

American Culinary Federation’s Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation’s Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It’s a must-have for career-minded cooks and chefs hungry for renown in the industry.

Interesting textbook: Freedom from Addiction or Makers Diet

The Tummy Trilogy (with a new foreword)

Author: Calvin Trillin

In the 1970s, Calvin Trillin informed America that its most glorious food was not to be found at the pretentious restaurants he referred to generically as La Maison de la Casa House, Continental Cuisine. With three hilarious books over the next two decades—American Fried; Alice, Let’s Eat; and Third Helpings—he established himself as, in Craig Claiborne’s phrase, “the Walt Whitman of American eats.” Trillin’s three comic masterpieces are now available in what Trillin calls The Tummy Trilogy.

Library Journal

This trilogy consists of American Fried, Alice, Let's Eat, and Third Helpings

1001 Delicious Soups and Stews or Homebrewing For Dummies

1,001 Delicious Soups and Stews: From Elegant Classics to Hearty One-Pot Meals

Author: Sue Spitler

Here are more than a thousand delicious dishes from the Americas, the Mediterranean, China, India, and around the world. You'll find everything from old standbys and comfort-classics to bold chilis, chowders, bisques, fruit soups, and chilled soups. Stick-to-your ribs stews make meal planning easy-they're substantial enough to be complete, one-pot meals in themselves, and fast and easy enough for weeknight suppers. Many, however, are elegant enough for dinner parties as well. You'll never run out of meal-time ideas again!

This completely new and updated version of a perennial favorite will delight the palate and soothe the soul, no matter the season. Features streamlined and updated recipes focused on simpler and swifter preparation, and new recipe classification information to make choosing recipes easier. Hundreds of these wonderful recipes can be prepared in 45 minutes or less, and hundreds more low-carb, low-calorie, and vegetarian options are available. All recipes use readily available ingredients with a focus on fresh, seasonal foods. Great one-pot meals have never been easier.

Look this: Creating Your Employee Handbook or Employment Opportunities in Education

Homebrewing For Dummies

Author: Marty Nachel

The latest on gluten-free, organic, and green brewing

Make your own delicious lagers and ales

Want to become your own brewmeister? This must-have guide gives youeasy-to-follow instructions in everything from brewing and bottling tostoring, pouring, and kegging your own beer. You get the latest on requiredequipment and new brewing methods, as well as over 100 tried-and-true recipes. Plus, you'll see how to take part in homebrew competitions!

Discover how to:
* Set up your home brewery
* Select ingredients and flavorings
* Brew basic beers,specialty beers, even cider and mead
* Evaluate your beer and troubleshoot problems
* Become an eco-friendly brewer

Table of Contents:

Introduction.

Part I: First Things First.

Chapter 1: Welcome to the Wonderful World of Wort.

Chapter 2: Setting Up Your Beeraphernalia.

Chapter 3: Creating Your Own Department of Sanitation.

Part II: It’s in There: The Nuts and Bolts of Beer.

Chapter 4: Malt: A Tale of Two Sources (Grain and Extract).

Chapter 5: Hop Heaven.

Chapter 6: Yeast and Fermentation.

Chapter 7: On the Water Front.

Chapter 8: Adjuncts and Flavorings.

Chapter 9: Making Your Brew Bionic: Additives, Preservatives, Finings, and Clarifiers.

Part III: Ready, Set, Brew!

Chapter 10: Beginner Brewing Directions.

Chapter 11: Intermediate Brewing Directions.

Chapter 12: Homebrewing Directions for the Serious Beer Geek.

Chapter 13: Bottling Your Brew.

Chapter 14: Kegging: Bottling’s Big Brother.

Part IV: Homebrew Recipes.

Chapter 15: Ale Recipes.

Chapter 16: Lager Recipes.

Chapter 17: Mixed-Style Recipes.

Part V: Alternative Brewing.

Chapter 18: In-Cider Information.

Chapter 19: A Meading of the Minds.

Chapter 20: Going Green: Being an Eco-Friendly Homebrewer.

Chapter 21: Gluten-Free Brewing.

Part VI: Putting Your Brew to the Test.

Chapter 22: Storing and Pouring.

Chapter 23: You Can’t Judge a Bock by ItsCover: Evaluating Beer.

Chapter 24: Troubleshooting.

Chapter 25: Homebrew Competitions.

Part VII: The Part of Tens.

Chapter 26: Ten (or so) Ways to D.I.G.I.B.I.Y. (Do It, Grow It, Build It Yourself).

Chapter 27: Ten Gizmos That Can Make Your Brewing Easier.

Chapter 28: Just the FAQs: Ten (or so) Frequently Asked Questions.

Appendix: Ingredients: The Building Blocks of Beer.

Index.

Wheres Mom Now That I Need Her or Betty Crocker Cookbook

Where's Mom Now That I Need Her?: Surviving Away from Home

Author: Kent P Frandsen

Here's a cookbook with a difference. The Frandsen family offers a useful collection of hints on grocery shopping, laundry and stain removal, first aid, nutrition, and more, plus great recipes for quick, easy-to-prepare, low-cost meals. 3-ring binder format.

Look this: Careers in Sociology or Money and Banking

Betty Crocker Cookbook: Heart Health Edition

Author: Betty Crocker Editors

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today. This special Heart Health Edition of is packed with information to help you be good to your heart, including advice on a adopting a heart-healthy lifestyle, new heart-healthy recipes, and guidance on making heart-healthy mealtime choices. If you’re concerned about heart health but still want to enjoy your favorite recipes, this special edition of "Big Red" is the book for you.

Table of Contents:

Introduction.

1 Getting Started.

2 Appetizers & Beverages.

3 Breads.

4 Cakes & Pies.

5 Casseroles & Slow-Cooker.

6 Cookies & Candies.

7 Desserts.

8 Eggs & Cheese.

9 Fish & Shellfish.

10 Grilling.

11 Meats.

12 Poultry.

13 Rice, Grains, Beans & Pasta.

14 Salads & Salad Dressings.

15 Sauces, Seasonings & Accompaniments.

16 Soups, Sandwiches & Pizza.

17 Vegetables & Fruits.

18 Vegetarian.

19 20 Minutes or Less.

Helpful Nutrition and Cooking Information.

Metric Conversion Chart.

Index.

Sugar and Spice or Kokology

Sugar and Spice

Author: Keda Black

A whole host of unexpected treats lie in store inside this charming cake box!

Each of the 16 mini books contains recipes for cakes, cookies, candies and desserts; all themed around such tempting flavors as raspberry, pistachio, hazelnut, lemon, almond, crème d'menthe, lychee, coffee and chocolate.

A wide selection of recipes, including French favorites like mousse, flan, pannacotta, soufflé, and éclairs.

Whether as a token of love or friendship, this is the perfect gift for the special person in your life.

Book review: Girls Night or Mediterranean Light

Kokology: More of the Game of Self-Discovery, Vol. 2

Author: Tadahiko Nagao

Kokology 2 offers all-new insights into the surprising real you.

Kokology, the popular Japanese pop-psych quiz game, is now an American bestseller, and Kokology 2 offers more than 50 all-new quizzes, perfect for beginners and experienced kokologists alike. Kokology, the study of kokoro ("mind" or "spirit" in Japanese), asks you to answer questions about seemingly innocent topics -- such as which is the cleanest room in an imaginary house? -- and then reveals what your answers say about you. Play it alone as a quest of self-discovery, or play with friends, if you dare!

Busy Peoples Slow Cooker Cookbook or 100 Best Vegetarian Recipes

Busy People's Slow Cooker Cookbook

Author: Dawn Hall

Slow cookers are convenient and save time. And Busy People's Slow Cooker Cookbook makes even the preparation quick and easy. Each of the more than 200 recipes in this book is made with seven or fewer easy-to-find, grocery store ingredients. Most can be prepared in less than ten minutes. The preparation can even be done the night before and the entire slow cooker placed in the refrigerator until morning.

But convenience is not the only reason to use Busy People's Slow Cooker Cookbook. From exquisite cakes with warm berries oozing down the sides to hearty soups, creamy chowders, and delicious entrees complete with side dishes prepared in the same pot, Busy People's Slow Cooker Cookbook is a creative collection of low-fat recipes that look and taste as if you have been working all day in the kitchen.

Each recipe in Busy People's Slow Cooker Cookbook is complete with nutritional information, preparation time, and cooking time, along with helpful hints and money-saving ideas. It is bound in an easy-to-use hardcover concealed spiral binding.

Book review: Natures Perfect Food or Mamas in the Kitchen

100 Best Vegetarian Recipes

Author: Carol Gelles

Easy Meatless Dishes for Everyday Meals

This irresistible little book presents 100 essential vegetarian recipes-easy, delicious, wonderfully adaptable dishes that you're guaranteed to love, from Green and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's classic, award-winning 1,000 Vegetarian Recipes, it's a must-have kitchen companion, whether you enjoy meatless meals occasionally or you are a devoted vegetarian.

Daisy Porter - Library Journal

Twelve years ago, Gelles wrote 1,000 Vegetarian Recipes; this volume is much more approachable than that weighty tome, featuring 100 of the best recipes from the earlier book in a slender hardcover decorated with a mouthwatering photo of snow peas. Yet inside it's not so pretty. Cookbooks should have large, clear text because of the need to read them from a distance while stirring your salsa or adding a dash of dill, but this one's type is too tiny for this reviewer's eyes. The front matter is nothing new, consisting of the usual list of pantry staples and some food definitions. Does the modern vegetarian cook really need balsamic vinegar or soy milk explained? Most of the recipes (Veggie Chili, Black Bean Burritos, Hummus, Noodles with Peanut Sauce) can be found in any vegetarian or comprehensive general cookbook. Recommended only for libraries with huge demand for vegetarian fare.

Table of Contents:

Introduction.

Menu Planning.

Appetizers.

Salads.

Soups.

Entrees.

Side Dishes.

Basic Recipes and Techniques.

Mail Order Sources.

Index.

A Modern Herbal or Complete Idiots Guide to Cooking for Guys

A Modern Herbal, Vol. 1

Author: Margaret Griev

Volume 1 of the fullest, most exact, most useful compilation of herbal material. Gigantic alphabetical encyclopedia, from aconite to zedoary, gives botanical information, medical properties, folklore, economic uses, much else. Indispensable to serious reader. Total in set: 161 illustrations.

Interesting textbook: The Little House Cookbook or Raising Vegetarian Children

Complete Idiot's Guide to Cooking for Guys

Author: Tod Dimmick

No more burnt offerings!

Whether it's nachos or crock-pot kielbasa, a party, something quick for the kids' lunch, a romantic date night, or dinner-for-one, this guy- friendly cookbook features over 230 real-food recipes for everything from vegetables, pasta, and desserts, to leftovers, appetizers, and grilling. Instead of relying on shortcuts, canned food, or unhealthy processed ingredients, it pares down complex cooking instructions; explains basic cooking terms; figures in prep time and cook time; and allots larger portion sizes.

• Notes high salt or high cholesterol recipes
• Includes more than 230 recipes
• Provides special tips, advice, and recipe construction for beginners, plus bigger portion sizes for hungry men

About Wine or Santas North Pole Cookbook

About Wine

Author: J Patrick Henderson

About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features of the text include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest.

Table of Contents:

Ch. 1	What is wine?	2
Ch. 2	The vineyard - from soil to harvest	16
Ch. 3	The winery - from grapes to bottle	44
Ch. 4	Tasting wines	74
Ch. 5	France	101
Ch. 6	Italy	178
Ch. 7	Spain and Portugal	218
Ch. 8	Germany	248
Ch. 9	Other European regions and the Mediterranean	278
Ch. 10	California	293
Ch. 11	Washington and Oregon	332
Ch. 12	New York, Canada, and other North American regions	352
Ch. 13	Australia and New Zealand	369
Ch. 14	Chile and Argentina	396
Ch. 15	South Africa	416
Ch. 16	Selling and Serving wines	441
Ch. 17	Developing and managing a wine list	476
Ch. 18	Buying and cellaring wines	498
App. A	Wine law in the United States	513
App. B	American viticultural areas	518
App. C	The 1855 official classification of the Medoc	523
App. D	The 1855 official classification of Sauternes and Barsac	525
App. E	The 1959 official classification of Graves	526
App. F	The revised official classification of Saint-Emilion, 1996	527
App. G	Pomerol (not classified)	529
App. H	Germany communes	530
App. I	Wine organizations and publications	531
App. J	Wine tasting sheet	532

Book review: Searching for a Corporate Savior or Understanding Globalization

Santa's North Pole Cookbook: Classic Christmas Recipes from Saint Nicholas Himself

Author: Jeff Guinn

In this one-of-a-kind Christmas cookbook, Saint Nicholas himself invites readers to pull up their chairs to his dining table at the North Pole and enjoy a bounty of his most cherished holiday recipes. Featuring classic American holiday dishes as well as mouthwatering Christmas fare from all over the world-Santa's favorite finds from his extensive travels-Santa's North Pole Cookbook offers an abundance of holiday meals that are as delicious as they are rich in Christmas tradition.

With more than seventy classic Christmas recipes from German Christmas Goose with Cabbage and Potato Dumplings and Santa's Favorite Rosemary Turkey to Christopsomo (the traditional Greek holiday bread that children decorate with dough designs before baking) and English Christmas Plum Pudding, Santa's North Pole Cookbook is a must-have for anyone who delights in preparing delectable, yet easy-to-make holiday food for their family. Santa also tells the fascinating lore of the celebration of the winter solstice and the festivities of Christmas, sharing with readers the wonderful stories about how and where he personally encountered these toothsome delicacies in his yuletide travels.

Full of appetizers, side dishes, main courses, beverages-and, of course, desserts!-Santa's North Pole Cookbook guides readers in creating special holiday meals for their loved ones at Christmastime.

Judith Sutton - Library Journal

Guinn is the author of "The Christmas Chronicles" series, which includes The Autobiography of Santa Clausand How Mrs. Claus Saved Christmas. Written in Santa's voice, this cookbook includes 70 recipes for all courses of a holiday meal. The recipes represent a wide range of cuisines, from Egyptian Christmas Cookies to Leonardo's Fra Diavolo. Headnotes offer culinary history and Santa stories, and notes from "Lars," the North Pole chef, include tips and techniques. For libraries where Guinn's other Santa books are popular.