Fresh from Florida or Sugar Plums and Sherbet

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

Author: Diana Gonzalez Kirby

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

New interesting book: Sushi or Vegetarian Visitor

Sugar-Plums and Sherbet: The Prehistory of Sweets

Author: Laura Mason

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

Simply Casseroles or Cooking for Two Revised

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

Author: Kim Lila

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

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

Cooking for Two Revised

Author: James Barber

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

Weekend Cooking or James Beards Shellfish

Weekend Cooking

Author: Ricardo Larrive

The book to accompany the new Food Network Canada show.

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

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

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

Among the selections:

• Ricotta-stuffed pancakes with orange sauce


• Sweet potato soup with apples and cloves


• Lasagna with eggplant caviar and grilled sweet red peppers


• Cold salmon roast with shrimp and vegetable stuffing


• Chicken supremes stuffed with ricotta and dried tomatoes


• Sublime coconut cake.

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

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

James Beard's Shellfish

Author: John Ferron

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

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

Country Ham Book or Toasters Handbook

Country Ham Book

Author: Jeanne Voltz

Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame.

This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70 recipes for country ham and its accompaniments including Pan Roasted Sea Scallops with Pesto and Ham, Alabama Ham Bone Soup, and delectable combinations of ham with corn, biscuits, and greens. The book also features a glossary and a list of sources for ordering country hams.

Atlanta Journal-Constitution - Jim Auchmutey

It's about time someone lavished this kind of loving attention on one of America's great heirloom foods. This book is as welcome as a warm ham biscuit on a cold winter morning.

Raleigh News & Observer

A splendid new book. . . . Almost everything you might want to know about country ham, including the history and lore of this Southern staple.

What People Are Saying

Jean Anderson
With The Country Ham Book, Jeanne Voltz and Elaine Harvell fill a huge void in our knowledge of American cooking. They also dish up some of the most mouth-watering recipes I've seen. This is one cookbook I'll keep at the ready! (Jean Anderson, author of The American Century Cookbook)

Table of Contents:

Acknowledgments

Book review: Betty Crocker PocketChef Desserts or Gourmet Baby

Toaster's Handbook: Jokes, Stories, and Quotations

Author: Peggy Edmund

Introductions by MARY KATHARINE REELY.

Strategic Questions in Food and Beverage Management or Gentle Art of Cookery

Strategic Questions in Food and Beverage Management

Author: Roy C Wood

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management.



With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as:

* Is McDonaldization inevitable?
* Do restaurant reviews have any impact?
* Can hotel restaurants ever be profitable?
* Celebrity chefs and cooks - do we need them?

Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Gathers together the insights of the UK's most important and influential hospitality thinkers.
Includes discussion of the most up-to-date 'hot' topics in the industry.
Takes a strategic viewpoint and focus on Food and Beverage Management today.

Table of Contents:

	Acknowledgements	vii
	List of contributors	ix
1	Introduction: Is food and beverage management in a rut?	1
2	What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age	10
3	How important is the meal experience? Choices, menus and dining environments	28
4	Is McDonalidization inevitable? Standardization and differentiation in food and beverage organizations	48
5	Strategic purchasing policy. Reality or chimera in the foodservice sector?	65
6	How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision	81
7	Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success and failure	97
8	Can hotel restaurants ever be profitable? Short- and long-run perspectives	112
9	How can we better understand operational productivity in food and beverage? A resource substitution framework	119
10	Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond	129
11	Is food an art form? Pretentiousness and pomposity in cookery	153
12	Is there such a thing as beverage management? Drink and the food and beverage consumer	172
13	What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace	187
14	Are restaurant dress codes in decline? The ever-changing nature of food snobbery	195
15	Should smoking in restaurants be banned? The debate so far	208
16	What lessons can be learned from the history of dining out? Some influences on current trends in the UK	225
	Index	243

See also: Simplifica Tus Fiestas y Celebraciones or Seasonal Food

Gentle Art of Cookery ( The Kegan Paul Library of Culinary Arts Series)

Author: Leyel

The strengths of this compendium of cookery are that it concentrates on staple western food that is always available, the recipes are arranged under their principal ingredients, there are unique chapters on flower cookery, Chinese scented teas, an "Arabian Nights'"dinner, and a special section on children's cookery.