Northwest Homegrown Cookbook or Belinda Jefferys 100 Favourite Recipes

Northwest Homegrown Cookbook: Stone Fruit

Author: Cynthia Nims

Celebrated chef and food writer Cynthia Nims returns with more delicious recipes geared to the special bounty of the Northwest in the NORTHWEST HOMEGROWN COOKBOOK SERIES. Experience the fresh sweetness of stone fruit--those delicious fruits with a stone or pit in the center. This beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. From the tree to the table, STONE FRUIT serves up recipes both savory and sweet, from a delectable Dutch Baby with Gingered Apricots to a delightful Chilled Nectarine Soup. Try a tender Chicken Saute with Plums or a Cherry-Roasted Leg of Lamb with Spicy Cherry Salsa, and then top it off with a tempting Grilled Peach Melba with Peach Ice Cream. Along with these luscious recipes, learn about the Northwest growing regions for these delicious treats, how to buy and store stone fruit, and how to keep enjoying these tasty recipes when summer's fresh fruit is gone. Complete with a stone fruit calendar and fun excursion ideas, STONE FRUIT will make your mouth water. Well known among "foodies" of the western United States, CYNTHIA NIMS has written and edited numerous cookbooks. Former food editor for Simply Seafood magazine and Spa magazine, Cynthia is now the food editor for Seattle magazine. Look for Cynthia's cookbook titled CRAB (pg 51), the first book in the NORTHWEST HOMEGROWN COOKBOOK SERIES.

Books about: Where Angels Tread or Just A Few Friends

Belinda Jeffery's 100 Favourite Recipes

Author: Belinda Jeffery

Belinda Jeffery loves food, loves to cook and loves to eat. For years, she inspired audiences as cooking presenter for the television show Better Homes and Gardens. Now she has collected her very favourite tried-and-true recipes in the book her fans have been clamouring for. From the 'Simplest and Best Sticky Chicken Wings' to luscious 'Mango and Mascarpone Cake', Belinda's recipes will leave your mouth watering and your family and friends wanting more.

Standard Wine Cookbook or Garth Hokiangas Kitchen

Standard Wine Cookbook

Author: Anne Director

Unlike many cookbooks that specialize in wine types, this book first describes to the user what the different types of wines are and then give proven recipes for each type of wine. It has been recommended in peer publications and is well received by the public.

"The Standard Wine Cookbook, by Anne Director, is the perfect addition to any cooking library. Director has recorded hundreds of food and drink recipes using wine from around the world, each of which is a time tested favorite.

Although wine loses its alcohol when subjected to heart, it can still give any dish heightened flavor and aroma, The basic rule to remember is that if you can taste the wine in the food when it is done, you have used too much.

Sherry is the perennial favorite for cooking. It is especially good in soups, and with fish, shellfish, chicken and ham. In general, red table wines are used most successfully in dishes with red meats, and whites with white meats, chicken and seafood.

But, Director encourages cooks to experiment. Each wine has an individual flavor and character.

Some of the recipes included are French Onion Soup made with Sherry, Cranberry Salad Mold made with Claret, Wine Butter Sauce for vegetables made with Sherry, Red Wine Beefsteak Pie, and Fruit Wine Shortcake. All of the dishes are economical and easy to prepare. Many date back hundreds of years. Suggested wines are listed by their generic names." - Petterson's California Journal

Back cover reprints the review from Peterson's

Table of Contents:

Wine In Cooking
How To Recognize Different Wines, Wine Names And Classifications
Wine Service Guide, Temperatures, Table Service, And Wine Glassware
Helpful Hints About Wine Buying, Wine Care, And Wine Storing
Soups
Salads and Salad Dressings
Vegetables Egg and Cheese Dishes
Fish and Fish Sauces
Meats and Meat Sauces
Poultry and Game
Fruits, Desserts, And Dessert Sauces
Cocktails, Coolers, Cobblers, And Wine Punches
Index

Look this: Ponzis Scheme or The 21 Irrefutable Laws of Leadership

Garth Hokianga's Kitchen: Use the Power of Food

Author: Garth Hokianga

Does this sound too good to be true? Chef and author Garth Hokianga wants his food to be delicious and also good for his body and great for his energy. He has spent years experimenting with ingredients and has been amazed at the benefits good food can have on your health. Using natural ingredients, herbal extracts, and some raw food, Hokianga has created a unique collection of recipes (in full-colour!) to revitalise your body, cleanse and improve digestion, and keep you energised and healthy. And if you need it, there is Mood Food, designed to be rich and comforting. His passion for cooking healthy, unfussy food with clean flavours, using seasonal ingredients has make him a favourite caterer of the rich and famous like Dustin Hoffman and the Sultan of Brunei.

Helen Nashs Kosher Kitchen or Cooking for People with Food Allergies

Helen Nash's Kosher Kitchen

Author: Helen Nash

The author of Kosher Cuisine introduces an innovative cookbook for everyday that combines healthy eating with the kosher kitchen. Nash's recipes cover everything from a simple lunch to a full dinner party menu, with an eye to the lighter and healthier standards of today's cooking. Line drawings.

New interesting textbook: Ética en el Lugar de trabajo:Instrumentos y Táctica para Transformación Organizativa

Cooking for People with Food Allergies

Author: Staff of DIANE Publishing

After a doctor has diagnosed an allergy or intolerance, you must modify your diet, or your familys diet, to eliminate the offending substance. This publication provides information to help in selecting & preparing foods that do not contain milk, eggs, corn, or wheat; tips to help recognize these ingredients in prepared foods; & recipes designed to help avoid them.

Ismail Merchants Paris or Matsutake Mushroom

Ismail Merchant's Paris: Filming and Feasting in France with 40 Recipes

Author: Ismail Merchant

Film, food, and cooking are Ismail Merchant's great passions. And nowhere are these passions more intertwined than in France, where Merchant has made eight films, among them Surviving Picasso and A Soldier's Daughter Never Cries. In this treat for film buffs and food lovers, illustrated throughout with color photographs, Merchant serves up hilarious vignettes from his filmmaking days in France-starring Anthony Hopkins, Emma Thompson, Vanessa Redgrave, Isabelle Adjani, and Paul Newman, among many others-as well as mouth-watering stories about the many memorable French meals he's prepared and enjoyed. To top it all off, he presents his 40 favorite French recipes, from culinary masterworks created by famed four-star chefs to actress Jeanne Moreau's pte de pomme.

Interesting textbook: Poor Eaters or Aromaterapia Libro Practico

Matsutake Mushroom: The White Gold Rush of the 1990s

Author: Jerry Guin

This journal and guide by Jerry Guin explains how to identify, harvest, sell, and buy the matsutake, best time to hunt, some better growing locations, Forest Service regulations, what you should bring, special tips to make finding matsutakes easier. It documents this modern day goldrush in Washington, Oregon and northern California as seen through the eyes of a man who knows the wild mushroom market first as a picker, and later as a buyer.

A Poetical Cook Book or A Dictionary of Food and Nutrition

A Poetical Cook-Book

Author: Maria J Moss

"When I wrote the following pages, some years back at Oak Lodge, as a pastime, I did not think it would be of service to my fellow-creatures, for our suffering soldiers, the sick, wounded, and needy, who have so nobly fought our country's cause, to maintain the flag of our great Republic, and to prove among Nations that a Free Republic is not a myth. With these few words I dedicate this book to the Sanitary Fair to be held in Philadelphia, June, 1864. "

Interesting textbook: Strong Borders Secure Nation or Lightning out of Lebanon

A Dictionary of Food and Nutrition

Author: David A Bender

This dictionary is ideal for anyone who enjoys food and would like a handy, non-technical guide to the terms they encounter on food labels, in advertising, or in the media. All entries are fully revised for this brand new second edition. Food dishes from around the world are included, from accoub and fair maids to mushy peas and zakusa. With 6,000 entries on all aspects of food,nutrition, diet and health, the dictionary is invaluable to consumers, cooks, and a range of students and practitioners of catering, home economics, food technology, and health care. Ten appendices list food additives, vitamins, and nutrients, and clear guidance is also included on which foods are good sources of major nutrients.

Table of Contents:

	Introduction	vii
	Dictionary	1
	Appendices
I	Units of measurement	571
II	Estimated average requirements for energy	572
III	The vitamins	573
IV	US/Canadian Recommended Dietary Allowances (RDA) and Acceptable Intakes (AI), 1997-2001	574
V	EU Population Reference Intakes (PRI) of nutrients, 1993	575
VI	UK Reference Nutrient Intakes (RNI), 1991	576
VII	Recommended Nutrient Intakes (RNI) for vitamins, FAO 2001	577
VIII	Food additives permitted in the EU	578