Kitchen Books

Fresh from Florida or Sugar Plums and Sherbet

2009-12-05T15:42:00.000-08:00

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

2009-12-04T12:01:00.000-08:00

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

2009-12-03T08:20:00.000-08:00

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

2009-12-02T04:39:00.000-08:00

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)

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

2009-12-01T00:58:00.000-08:00

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.

	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

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.

Northwest Homegrown Cookbook or Belinda Jefferys 100 Favourite Recipes

2009-11-29T21:17:00.000-08:00

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

2009-11-28T17:36:00.000-08:00

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

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

2009-11-27T13:55:00.000-08:00

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

2009-11-26T10:14:00.000-08:00

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

2009-11-25T06:33:00.000-08:00

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.

	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

Apples or Recipes for the Loaf Pan

2009-02-19T11:11:00.000-08:00

Apples (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Apples, explained.

Everything you need to know in order to buy and prepare perfect apples every time, including:

The history, different types, and nutritional value of the apple
What to look for when buying apples, and how to store them after you buy
How to cook apples in the most popular and tastiest ways

New interesting textbook: Pilates para todos or Lift Me Up Calm Me Down

Recipes for the Loaf Pan

Author: Rose Grant

120 " fast and delicious" recipes for appetizers, breakfasts and brunches, luncheon and dinner entrees, side dishes and desserts

pates, terrines, lunch meats, molded salads and other cold loaves
poultry and seafood loaves
meat loaves include beef, sausage, lamb, pork, ham
loaves with vegetables, pasta and grains
loaves of bread, quick and yeasted, savory and sweet
dessert loaves include read puddings, cakes, tortes and mousses
tips about loaf pans: variety and use

Superplonk 2006 or Soups

2009-02-18T07:29:00.000-08:00

Superplonk 2006: The Top 1,000

Author: Malcolm Gluck

Often irreverent and always informative, Superplonk is simply indispensable.

New interesting textbook: Plain Lives in a Golden Age or Travel Perspectives

Soups: Classic to Contemporary (Quick and Easy Series)

Author: Sebastian Dickhaut

The Quick & Easy series features small, compact cookbooks, emphasizing everyday--quick and practical--cooking. Readily available ingredients are used to produce mouthwatering and visually appealing dishes for daily meals. The books feature contemporary content. Well-designed layouts, and beautiful color photography throughout. A useful table leads each book, doubling as both a table of contents and recipe description. Information such as number of calories, recipes with big portions, take-along food, fast recipes, and ultra-simple recipes, are highlighted. Helpful hints and cooking tips punctuate the text offering sensible strategies for everyday eating. Soups explores basic soup-making techniques enabling the reader to create homemade masterpieces. Based on simple stocks and ingredients, Soups provides everything from an Asian-style chicken noodle soup, to a classic tomato, to an innovative mushroom and feta recipe. From these ideas, readers can go forth to design their own signature creations.

Veal or Murder Etouffee

2009-02-17T03:47:00.000-08:00

Veal (Quamut)

Author: Quamut

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Veal, explained.

Everything you need to know in order to buy and prepare perfect veal every
time, including:

The different types and nutritional value of veal
What to look for when buying veal, and how to store it after you buy
A breakdown of all the different cuts of veal, and how to cook each type

Look this: Hospitalité et Direction de Restaurant

Murder Etouffee

Author: Eric Wilder

When visiting New Orleans years ago, I searched for a book that would give me a quick feel for the City—a collection of information and ideas about culture and cuisine, along with a historical overview. Sadly, no such document existed. I wrote "Murder Etouffee" to correct this vacancy and to provide visitors to the Big Easy with a wealth of ideas and information to help them enjoy their stay in the city. "Murder Etouffee" is a collection of stories about Louisiana and New Orleans in particular. It also contains regional recipes and cooking tips that embody Creole and Cajun cuisine—stories and recipes giving readers an authentic "feel" for the people of New Orleans. Lagniappe is a French word meaning a gift or something extra, and "Murder Etouffee" gives its readers a "little something extra," taking them on a whimsical and historical tour of one of the most unique regions in the United States—a region recently subjected to the worst natural disaster in the history of this country.

French Food or Royers Round Top Cafe A Relational Odyssey

2009-02-16T00:06:00.000-08:00

French Food: On the Table, on the Page, and in French Culture

Author: Lawrence R Schehr

French identity is a matter of taste-or palate, to be more precise. Food permeates the very idea of "Frenchness"-from the literary feasts of Marcel Proust to the culinary feats of Julia Child, from foie gras to the french fry. French Food is an entertaining and insightful look at the way people cook, eat, market, talk, and write about French cuisine.
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters: the history of French cooking, the intersections of taste and class, the aesthetics of cuisine, French food as nation building, novelists who use gastronomic details to spice up literary personas, and even the sexuality of a French dish. Revealing substance in a French meal beyond mere sustenance, this delicious volume is sure to sharpen your mind as well as your palate.

	Introduction: Hors d'Oeuvres	1
1	A Cultural Field in the Making: Gastronomy in Nineteenth-Century France	5
2	Grimod de la Reyniere's Almanach des gourmands: Exploring the Gastronomic New World of Postrevolutionary France	51
3	Culina Mutata: Careme and l'ancienne cuisine	71
4	Tastes of the Host	83
5	Agape and Anorexia: Decadent Fast and Democratic Feast	90
6	Colette's "Ecriture gourmande"	99
7	Monsieur Marcel's Gay Oysters	114
8	Savory Writing: Marcel Rouff's Vie et Passion de Dodin-Bouffant	124
9	Diet and Ideology in Corps et ames	140
10	Existential Cocktails	147
11	The Betrayal of Moules-frites: This is (Not) Belgium	157
12	Eating Your Way Out: The Culinary as Resistance in Ferdinand Oyano's Le Vieux Negre et la medaille	170
13	The Politics of Food in Post-WWII French Detective Fiction	184
14	Film, Food and "La Francite": From le pain quotidien to McDo	203
15	Screening Food: French Cuisine and the Television Palate	221
16	Tractatus Logico-Gastronomicus	229
	Bibliography	243
	Contributors	257
	Index of Names	259
	Index of Cuisine	261

Royers' Round Top Cafe: A Relational Odyssey

Author: Royers Round Top

The Royer Family invites you to discover a taste of their life in Round Top, Texas, population 81. Bud and Karen, with their four teenagers, run a 38-seat cafe serving a country-gourmet menu. This full color cookbook offers a unique blend of ingredients featuring the mixtures of relationships seasoned with good food and blended together to offer something they like to call "misnomers of life in the country and other anecdotes and recipes".

Soup Bible or Shortcut Mediterranean

2009-02-14T20:24:00.000-08:00

Soup Bible

Author: Debra Mayhew

At last, a full-color, easy-to-follow cookbook devoted to soups! No more searching through cookbooks to find a certain soup—all the soups you will ever want to make or eat are featured here in this stunning collection.

This comprehensive cookbook contains over 200 recipes from all around the world: from the classic Cream of Tomato to a spicy Louisiana Gumbo; a rich Italian Wild Mushroom Soup to a hot Jalapeсo-style soup from Mexico. Also featured are a Caribbean Vegetable Soup with green bananas, yam and chayote squash and Moroccan Harira with lamb chickpeas and traditional spices.

Divided into six chapters, The Soup Bible includes inspiring soups for every occasion. Choose from refreshing summer soups and hearty winter warmers. Select an intensely flavored soup for a delicious appetizer or a nutritious broth for a healthy lunch or snack. Make a smooth bisque to impress your guests or cook up a chunky soup—big enough to be a meal in itself.

The introduction highlights step-by-step recipes for a range of stocks, from vegetarian to beef and Japanese to seafood, to make nutritious and delicious bases for your soups. Garnishes are suggested for the perfect finishing touches.

Each recipe in this highly illustrated book contains clearly photographed step-by-step instructions and an enticing photograph of the finished dish—which means that even the most intricate soup is within your grasp. Vegetarian soups are highlighted, so you won't have to scrutinize ingredients lists just to find a suitable recipe.

With nearly 800 color photographs, informative text, easy-to-follow steps and a superb collection of recipes, The Soup Bible is essential guide to the art of soup-making and a necessary addition to any kitchen.

Interesting textbook: Seasonal Gifts and Festive Celebrations or Cooking without Fuss

Shortcut Mediterranean: Easy and Flavorful Meals in 30 Minutes or Less

Author: Kathy Regini

Create authentic Mediterranean meals from the coastal regions of Italy, France, and Spain in 30 minutes or less using practical short cuts and cooking tips. Mediterranean food is naturally straightforward and hearty, with rich flavor enjoyed through fresh, good quality ingredients and aromatic herbs. The recipes in this book take these fresh ingredients and combine them with carefully chosen convenience foods from a well-stocked, upgraded pantry. The result is healthful, flavorful food, simply prepared, with an emphasis on grains, seasonal vegetables and fruits, and legumes.This collection of simplified traditional and contemporary classic recipes is ideal for everyday cooking and entertaining. The recipes are easy to follow and fun to cook.

Recipes from Nature or Whats Cooking within a Spiritual Cookbook

2009-02-13T16:43:00.000-08:00

Recipes from Nature: Foraging Through the Seasons

Author: Kay Lindner

Foraging and gathering fresh ingredients from Nature-such as wild game, fish, mushrooms, fruits, vegetables, nuts, berries-is an increasingly popular outdoor activity. Now a unique, new cookbook helps make the most of those ultra-fresh ingredients.

Cooks are always looking for new recipes that include their fresh outdoor finds. This cookbook includes ingredients from throughout North America. Sidebars contain photos of ingredients in their natural state and insightful information about them. In addition to the food photography, intimate images of fishing, hunting and harvesting lend to the mood of self-harvesting. Index and nutrition values are included.

Recipe categories include: appetizer, breakfast/brunch, salad, entrйe, side dish, soup/stew, sauce, and dessert.

Interesting textbook: Down Syndrome or Living with Germs

What's Cooking within? a Spiritual Cookbook

Author: Jyl Auxter

What's Cooking Within? is a spiritual guidebook that will give you food for thought as well as tips, tools and techniques to help you navigate your path to self-discovery. Tapping into her knowledge and experience as a yoga teacher and a healer working in a variety of practices, Jyl Auxter shares her story and her recipes for personal growth, total wellness, and luscious organic gourmet meals. In addition to her healing recipes, Jyl offers her heart and soul to guide and support you as you learn to listen to the small voice within.

Main Dishes or Daily Bread

2009-02-12T14:34:00.000-08:00

Main Dishes: The Best of Favorite Recipes from Quilters

Author: Louise Stoltzfus

One in a six-volume set of little cookbooks--each one a treasured collection of recipes from the best-selling cookbook, Favorite Recipes from Quilters.

Each book in the series presents a particular category of food. The six books are: Breads, Soups, Salads, Main Dishes (Pasta, Vegetables, and Meats), Pies, and Desserts. Each book offers 24-36 recipes--all proven favorites from the original collection. Each volume also includes several stories from the lives and experiences of quilters. The charming design of these books makes them an irresistible impulse item. Their colorful dustjackets and readable spines make them equally eye-catching on a bookshelf or beside a cash register.

Each volume contains warm and strikingly rich watercolors throughout its pages. Each painting was created exclusively for this series.

These books have about them the special vibrancy that comes from cooking and quilting. All who own them will share in that!

Go to: Medieval England or International Trade and Agriculture

Daily Bread: A Daybook of Recipes and Reflections for Healthy Eating

Author: M J Smith

Nourish your family and your soul. We all need a few minutes each day for relaxation and renewal. This daybook takes the everyday chore of meal planning and transforms it into an opportunity to celebrate food and spirit, soothe your soul, and nourish your family. Each day offers a new reflection--a Bible verse, comforting quote, touching letter, or poem--and a menu for simple, balanced eating. The book is filled with practical food ideas, quick and easy recipes, and helpful suggestions to achieve wellness. Your journey is divided into bimonthly themes that rejoice in the year's changes and savor seasonal foods:January/FebruaryComfort and RenewalMarch/AprilNurturing Our Commitment to Healthy EatingMay/JuneCelebrating Our ConnectionsJuly/AugustTaking a Full Breath of God's WorldSeptember/OctoberGathering a HarvestNovember/DecemberThankful CelebrationDaily Bread also offers advice and inspiration for exploring personal and group prayer, creating a family cookbook, celebrating the earth's countless blessings, and remaining calm and relaxed through the busy holidays.

Daniel Johnness Top 200 Wines or Nutrition and Alcohol

2009-02-11T09:47:00.000-08:00

Daniel Johnnes's Top 200 Wines: An Expert's Guide to Maximum Enjoyment for Your Dollar

Author: Daniel Johnnes

You don't have to be a wine expert to get a good deal on a great bottle. Without using stuffy, technical terms, award-winning wine director Daniel Johnnes lays out all the basics you need to find today's best wine values.

Library Journal

Sommelier to three New York restaurants, Johnnes offers contemporary advice on wines to try and buy. Following concise explanations of grape varieties and the making, tasting, and serving of wine, he addresses some common misconceptions about wine and food. His selections for the top 200 wines are grouped by the handy designations of body and color and explained through information about the winery, winemaker, area, and/or wine itself. The price and a food match are also included. Johnnes's advice is basically sound, and reasonably priced wines are well represented. Unfortunately, some wines may not be easily found. Johnnes also offers specific recommendations for setting up an instant cellar for $500, $1000, or $5000-a formula of limited interest to real oenophiles, who make cellar decisions to suit their personal taste. Further, specific recommendations will be somewhat dated in a year or two. There isn't much that is new here. Recommended only for libraries maintaining exhaustive collections on this topic.-Carolyn I.

Peter Kaminsky

You'll certainly enjoy the fruits of your culinary labor more if you choose the right wine for your meal. My favorite beginner's guide to good, moderately priced wine is Daniel Johnnes's Top 200 Wines: An Expert's Guide to Maximum Enjoyment for Your Dollar. Johnnes is wine director at Restaurant Montrachet, in New York City, which the Wine Spectator consistently places at or near the top of its restaurant wine-list ranking. In a field known for florid descriptions, Johnnes soeaks unambiguously. His explanations are clear, and his recommendations work. I know: I've sipped my way through most of them. Novices should note his "Hot Shots" list of wine producers to look for. "Dont buy on the basis of appellation or vintage," cautions Johnnes "[Buy] on the standing of the winemaker will make good wines year after year."— Fast Company

Nutrition and Alcohol: Linking Nutrient Interactions and Dietary Intake

Author: Ronald R Watson

Over the past decade, much has been learned about the damaging effects of moderate to severe alcohol use has on tissue nutrient levels and dietary intake. Summarising current research, Nutrition and Alcohol explores the latest data available on the effects of alcohol on the nutritional state of alcohol abusers. It illustrates the combined effects of malnutrition on tissue damage and examines the role of altered nutrition on various alcohol-related diseases. The authors discuss alcohol's effects on nutrient intake and explain the action of nutrients in preventing and treating alcohol-related diseases.

Ch. 1	Alcohol and Nutrition: an Integrated Perspective	3
Ch. 2	Antioxidant and Pro-Oxidant Effects of Alcoholic Beverages: Relevance to Cardiovascular Disease	19
Ch. 3	Nutritional Factors in the Pathogenesis of Alcoholic Liver Disease: An Update	43
Ch. 4	Ethanol and Methyl Transfer: Its Role in Liver Disease and Hepatocarcinogenesis	57
Ch. 5	Alcohol and Nutrition as Risk Factors for Chronic Liver Disease	73
Ch. 6	Alcohol and Cardiovascular Disease	89
Ch. 7	Alcohol, Inflammation, and Coronary Heart Disease	105
Ch. 8	Deleterious Effects of Alcohol Intoxication on the Heart: Arrhythmias to Cardiomyopathies	117
Ch. 9	Alcohol, Nutrition, and Recovery of Brain Function	145
Ch. 10	Nutritional Modulation of the Expression of Alcohol and Aldehyde Dehydrogenases and Alcohol Metabolism	173
Ch. 11	Genetic Aspects of Alcohol Metabolism	187
Ch. 12	Measuring Energy Intake in Alcohol Drinkers	201
Ch. 13	The Effect of Diet on Protein Modification by Ethanol Metabolites in Tissues Damaged in Chronic Alcohol Abuse	219
Ch. 14	Dietary Arachidonic Acid and Alcohol	249
Ch. 15	Protein Metabolism in Alcohol Misuse and Toxicity	261
Ch. 16	Soy Products Affecting Alcohol Absorption and Metabolism	301
Ch. 17	Alcohol and Retinoid Interaction	313
Ch. 18	Plasma Lipids, Lipoproteins, and Alcohol	323
Ch. 19	Alcohol-Induced Membrane Lipid Peroxidation	339
Ch. 20	Alcohol, Overweight, and Obesity	365
Ch. 21	Alcohol Use during Lactation: Effects on the Mother and the Breastfeeding Infant	377
Ch. 22	Alcohol, Acetaldehyde, and Digestive Tract Cancer	393
Ch. 23	Mincral/Electrolyte Related Diseases Induced by Alcohol	413
	Index	425

Wild Olive or Science of Vine and Wine in France 1750 1990

2009-02-10T06:04:00.000-08:00

Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Book review: Handbook of Mind Body Medicine for Primary Care or Breast Cancer

Science of Vine and Wine in France, 1750-1990

Author: Harry W Paul

This book examines the role of science in the civilization of wine in modern France by examining viticulture, the science of the wine itself, and oenology, the study of winemaking. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated the late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. For those interested in agriculture, oenologists and historians of France, this is the first analysis of the scientific battle over how to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.

	List of Tables and Figures
	Acknowledgments
	Map of France
	Introduction	1
1	Death and Resurrection in the Phylloxeric Vineyard	9
2	Scientific Programs for the Spread of the Grafted Vine	44
3	Direct-Production Hybrids: Quality Wines?	65
4	The Fall of the Hybrid Empire and the Vinifera Victory	99
5	Jean-Antoine Chaptal	123
6	Louis Pasteur	155
7	Champagne: The Science of Bubbles	197
8	Burgundy: The Limits of Empirical Science	230
9	Languedoc-Roussillon: Innovations in Traditional Oenology	260
10	The Pasteurian Oenology of Ulysse Gayon	275
11	The Ionic Gospel of the New Oenology	288
12	The Institute of Oenology	327
	Conclusion: Mopping-up Operations or Contemporary Oenology as Normal Science	335
	Select Bibliography	349
	Index	353

Bread or Simply Sicilian

2009-02-09T02:23:00.000-08:00

Bread (Quamut)

Author: Quamut

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Bread, explained.

Everything you need to know about bread, including:

The history, different types, and nutritional value of bread
How to store bread to keep it fresh for as long as possible
How to bake a basic loaf of bread

Books about: Guerillas or The Counter Terrorism Puzzle

Simply Sicilian: Family Recipes

Author: Carol Cappelline Schult

Having been raised in a Sicilian immigrant home, Carol Schulte's Simply Sicilian features simple and easy to prepare Sicilian dishes passed down generation after generation. There is everything from antipasto, homemade breads, pizza, pasta and vegetables with earthy simplicity. The author has collected recipes, both old and new, from family records and her own recollections. She combines cooking, customs, tradition and includes travel experiences to bring the reader closer to understanding the true Sicilian spirit.

Country Recipes and Other Interesting Stuff or Chefs Salad

2009-02-07T22:41:00.000-08:00

Country Recipes and Other Interesting Stuff

Author: Bob Holt

A book of Country Recipes chocked full of humorous stories make for many relaxed and fun-filled hours of reading.

When the Lord made pork chops, he said that they would be, bar none, Bob Holt's most favorite meat forever. Being brought up in the Presbyterian Church, and instilled with a belief in "predestination," I believe it was foreordained that pork chops would be it for me.

From the beginning, back in the years of World War II, pork was the main staple during my first year of life on the family farm. You're right, I don't remember it, but it must have been imprinted on my hard drive.

After Momma introduced me to pork fat (hog lard), Justin Wilson brought wine into my life, and I've been on a roll ever since.

Chef's Salad

Author: Bill Jones

From award-winning cookbook author Bill Jones comes a book that proves salads aren't just bowls of lettuce topped with bottled dressings. Bill Jones combines his experience as a chef and a grower of gourmet greens and herbs to inspire cooks with the confidence to choose fresh produce, oils, and vinegars for a sublime salad. Chef's Salad demonstrates how to transform lettuce and dressing into a dish fit for a main course. This unique cookbook also offers scrumptious pasta and potato salads, hand-held salads and wraps such as Pita Stuffed with Tomatoes, Bocconcini and Balsamic Dressing. These simple yet innovative recipes will turn your salad bowl into a playground of global flavors.

Awards:

World Gourmand Best Single Subject Book (English Language):

2004 - Chef's Salad (winner)

Reel Food or Man Catchin Meals

2009-02-06T19:00:00.000-08:00

Reel Food: Essays on Food and Film

Author: Anne L Bower

Reel Food is the first book devoted to food as a vibrant and evocative element of film, featuring original essays by major food studies scholars, among them Carole Counihan and Michael Ashkenazi. This collection reads various films through their uses of food-from major "food films" like Babette's Feast and Big Night to less obvious choices including The Godfather trilogy and The Matrix. The contributors draw attention to the various ways in which food is employed to make meaning in film. In some cases, such as Soul Food and Tortilla Soup, for example, food is used to represent racial and ethnic identities. In other cases, such as Chocolat and Like Water for Chocolate, food plays a role in gender and sexual politics. And, of course, there is also discussion of the centrality of popcorn to the movie-going experience.
This book is a feast for scholars, "foodies," and cinema buffs. Itwill be of major interest to anyone working in popular culture, film studies, and food studies, at both the undergraduate and graduate level.

1	Watching food : the production of food, film, and values	1
2	Feel good reel food : a taste of the cultural kedgeree in Gurinder Chadha's What's cooking?	17
3	Food, play, business, and the image of Japan in Itami Juzo's Tampopo	27
4	Il Timpano - "to eat good food is to be close to God" : the Italian-American reconciliation of Stanley Tucci and Campbell Scott's Big night	41
5	Cooking Mexicanness : shaping national identity in Alfonso Arau's Como agua para chocolate	61
6	Chickens, cakes, and kitchens : food and modernity in Malay films of the 1950s and 1960s	75
7	"I'll have whatever she's having" : Jews, food, and film	87
8	Food as representative of ethnicity and culture in George Tillman, Jr.'s Soul food, Maria Ripoll's Tortilla soup, and Tim Reid's Once upon a time when we were colored	101
9	Gendering the feast : women, spirituality, and grace in three food films	117
10	Food, sex, and power at the dining room table in Zhang Yimou's Raise the red lantern	129
11	Anorexia envisioned : Mike Leigh's Life is sweet, Chul-Soo Park's 301/302, and Todd Haynes's Superstar	147
12	Production, reproduction, food, and women in Herbert Biberman's Salt of the earth and Lourdes Portillo and Nina Serrano's After the earthquake	167
13	Images of consumption in Jutta Bruckner's Years of hunger	181
14	Appetite for destruction : gangster food and genre convention in Quentin Tarantino's Pulp fiction	195
15	"Leave the gun; take the cannoli" : food and family in the Modern American mafia film	209
16	All-consuming passions : Peter Greenaway's The cook, the thief, his wife and her lover	219
17	Jean-Pierre Jeunet and Marc Caro's Delicatessen : an ambiguous memory, an ambivalent meal	235
18	Futuristic foodways : the metaphorical meaning of food in science fiction film	251
19	Supper, slapstick, and social class : dinner as machine in the silent films of Buster Keaton	267
20	Banquet and the beast : the civilizing role of food in 1930s horror films	281
21	Engorged with desire : the films of Alfred Hitchcock and the gendered politics of eating	297
22	What about the popcorn? : food and the film-watching experience	311

Interesting textbook: Look Gorgeous Always or Gua Sha

Man Catchin' Meals

Author: Lucy

A cookbook every girl (or guy) should have when trying to land that "special" man.

We were three single young women, working and living in San Francisco. We were all busy with our careers, traveling, and of course, dating. We all tried to have dinner together at least once a month to share the trials and tribulations of our love lives. One night, the meal was so delicious that some one at the table yelled out, "Damn! This is a man catchin' meal!!"

So began our search for meals that were so delicious that if you cooked one for a guy, he would want to be yours forever. There are all sorts of resources available today to help you meet a man: singles clubs, "rule" books, personal ads...but none tells you how to land your man. And that, my friends, is what this book is all about.

All Time Favorite Game Bird Recipes or 2009 Kitchen Deluxe Wall Calendar

2009-02-05T15:19:00.000-08:00

All-Time Favorite Game Bird Recipes

Author: Creative Publishing International

More than 150 tantalizing recipes offer both classic and contemporary ideas for serving up all types of upland birds and waterfowl, including turkey, pheasant, partridge, grouse, quail, dove, woodcock, goose duck, teal. Easy-to-follow instructions and nutrition information make this book essential to every game-bird enthusiast. Also included are 10 complete menus to take the guesswork out of entertaining, even for the novice. Extensive index.

Recipes include: Barbecue-smoked Turkey, Parmesan Pheasant, Apple Cider Partridge, Lemon-Honey Ruffed Grouse, Oriental Grilled Quail, Herbed Sharptail Sauté, Woodcock Rumaki, Goose Pot Pie, Sweet & Sour Duck, and more.

2009 Kitchen Deluxe Wall Calendar

Author: Christel Rosenfeld

Warm and cozy with the inviting aromas of cooking food, the kitchen is a place for family and friends to gather and share the many wonders of food, conversation, and togetherness. From the lens of Christel Rosenfeld comes this hugely popular annual collection of culinary still-life photography. This 2009 deluxe Kitchen calendar also includes a great deal of fascinating food lore.

Truly Madly Pasta or Sue Lawrences Book of Baking

2009-02-04T11:37:00.000-08:00

Truly, Madly Pasta: The Ultimate Book for Pasta Lovers

Author: Ursula Ferrigno

Elegant or simple, humble or classic, the infinite variety of pasta has made it a contemporary staple and the original five-minute meal. With more than 150 truly authentic recipes, this comprehensive cookbook covers everything the pasta fanatic needs to know--from dough and shapes to sauces and stuffings. Eating pasta is meant to be a sensual experience--with each of the various textures awakening the palate--and this book evokes this experience like no other in mouthwatering photographs that accompany each recipe.

The book opens with an informative chapter on making your own fresh pasta, including specialist needs such as wheat-free pastas. Following are chapters on Pasta Soups, Instant Pasta, Everyday Pasta, Light and Healthy Pasta, and Pasta to Impress. Throughout the book are master class recipes built to lend themselves to myriad variations, according to taste and seasonal availability; you could develop a new and delicious pasta meal for every day of the year. Innovative methods for cooking pasta, such as baking in parchment paper, simmering in broth, poaching in a roll, deep frying, and baking in a sweet tart are presented in stunning stylish photography that demonstrates how to prepare and serve pasta.

With an enthusiastic Italian chef as your guide, Truly, Madly Pasta offers up a treasury of authentic recipes that are sourced from every region of Italy, as well as from the author's own family and friends.

Publishers Weekly

Frequently leaving her London digs to teach cooking in her native Italy, Ferrigno (Risotto) assembles more than 150 recipes in this oddly titled book based on the ingredient she extols as "a complex-carbohydrate food" that "isn't high in calories at all," although she concedes that sauces often are. Not exactly "ultimate," this is more suitable to cooks new to the joys of pasta, because it is heavily weighted toward such mainstays as Pasta with Garlic and Oil, Farfalle with Gorgonzola Cream, and Spaghetti with Mushrooms. Recipes are arranged in six sections-"Soups," "Instant," "Everyday," "Light and Healthy," "Cook Ahead" and "Pasta to Impress"-and nearly all are within easy reach of cooks at any level. Among the most appealing are Conchiglie with Roasted Vegetables, Roasted Bell Pepper Pesto with Penne Rigate and Lasagne with Meatballs. The pastas to impress include Cheese Cappellacci with Bolognese Sauce (egg- and cheese-stuffed morsels shaped like bishops' miters) and Spinach, Ricotta and Tomato Pasta Roll, which is a long stuffed roll, wrapped in cheesecloth and boiled for 30 minutes, then sliced and broiled for five more. As expected from Rizzoli, the 175 color photos are sumptuous, including an 18-photo sequence demonstrating the steps for making pasta by hand. (June) Copyright 2003 Reed Business Information.

Interesting book: Cura diretta: Che cosa è e come funziona

Sue Lawrence's Book of Baking: More Than 120 Glorious Breads, Biscuits, Cakes and Tarts

Author: Sue Lawrenc

Fill your home with the warm smells of baking with this collection of more than 120 delicious recipes. Baked goods for every occasion, season, and meal are included, including breads for breakfast, Florentines for tea, tarts for supper and of course plenty of scrumptious desserts. From the innovative—such as Ciabatta and Ricotta Citrus Cake—to old-time favorites, from the simple to the ornate, these delectable treats are perfect for indulging friends and family—and yourself.

Publishers Weekly

Scottish cookbook author Lawrence (Sue Lawrence's Scottish Kitchen) returns with a representative sampling of UK favorites ranging from a simple, basic bread to the elaborate Buche de Noel. Novice bakers will appreciate Lawrence's calm and reassuring tone and her salient tips for bread-baking should assuage most fears. Those with a soft spot for Anglican and European baked goods that will get the most out of the book. Savory meat pies, treacle tarts, linzertorte and the like dominate, though a fair but curious selection of American dishes (New York Cheesecake, Sour Cream Raisin Pie, cornbread and Coca-Cola Cake) make appearances as well. It adds up to a strange hodge-podge of recipes, like rifling through an anglophile relative's recipe box full of dishes clipped from newspapers that sounded good at the time.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

	Introduction	6
	Ingredients	8
	Breads	10
	Savoury Pies, Pastries and Tarts	36
	Sweet Pies, Pastries and Tarts	56
	Traditional Cakes	72
	Modern Cakes	94
	Biscuits and Cookies	112
	Brownies and Bars	130
	Quick Bakes	146
	Healthy Alternatives	160
	Festive Baking	174
	Useful contacts	189
	Glossary of British/American baking terms	190
	Acknowledgements	190
	Index	191

Vegetarian London or A Vegan Taste of Eastern Europe

2009-02-03T07:56:00.000-08:00

Vegetarian London

Author: Alex Bourk

The guide to everything vegetarian in London Now in it's fourth edition, it offers a thorough run-down of health and wholefood shops, restaurants serving vegetarian food, green shops and places to buy cruelty-free cosmetics and cloethes and vegetarian accomadations.

Interesting book: End of Reform or A Bed for the Night

A Vegan Taste of Eastern Europe

Author: Linda Majzlik

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region’s most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate.

The vegan-friendly staples of the Eastern European diet—seasonal produce, fresh and dried fruits, nuts, and poppy seeds—are at the heart of these flavorful dishes. Hearty soups topped with dumplings, dense wholesome rye breads, pickled vegetables, specialty grain dishes, beetroot salads, and sweet desserts are among the tantalizing tastes reflected in the recipes of this traditional cuisine.

Easy Everyday or Cranberry Companion

2009-02-02T04:13:00.000-08:00

Easy Everyday: Simple Recipes for No-Fuss Food

Author: Ryland Peters Small

Easy Everyday contains more than 120 delicious recipes to suit the whole family. Make a batch of one of the great Soups on offer and you'll have some tasty leftovers for another meal. Lunchboxes and Salads are quick and simple to get together and you'll feel virtuous knowing that you've make your own fresh, healthy lunch. Whether you need a quick recipe for a weekday dinner or you can afford to devote some time to making a special weekend meal, you'll find an Entrée to suit any occasion. From a simple Pad Thai for two, to Paella, the perfect one-bowl meal for six, you won't be short of ideas. If you're after a no-fuss dessert to round off a meal, Desserts and Sweet Treats are sure to please. There are even some after-school snacks to keep the kids happy. And there are plenty of fresh, fruity Drinks and smoothies to spice up any occasion.

New interesting textbook: Todays Herbal Kitchen or Venice Tradition and Food

Cranberry Companion

Author: Liz Clark

James Baker contributes a detailed and well organized story about cranberries from the pre-colonial period to the present day. Liz Clark's marvelous and mouthwatering recipes will alert everyone to the nutritional and culinary value of the cranberry. Cranberries are more American than apple pie. It wouldn't be Thanksgiving without cranberry sauce, and Christmas dinner in America would be incomplete without the traditional cranberry condiment.

Best of Regional Thai Cuisine or Absolute Beginners Guide to Cooking

2009-02-01T00:31:00.000-08:00

Best of Regional Thai Cuisine

Author: Chat Mingkwan

Here is the first cookbook to explore the specialties of each region of Thailand! Thai people have taken the best of culinary influences from nearby countries such as China, India, Cambodia, Indonesia, Laos, Malaysia, Burma and Vietnam, and adapted them to produce distinctly Thai creations like "Galangal Chicken," "Green Curry Chicken," and "Three Flavor Prawns."

Chef Chat Mingkwan takes the reader-chef on a culinary tour of his home country, offering favorites from each of Thailand's four regions: the cool, mountainous North, where "Curried Egg Noodles" are the signature dish; the drier Northeast (Isan) where resourceful chefs rely on staples like glutinous rice and dried fish; the fertile Central region, which is home to Bangkok, abundant with seafood as well as fruits and vegetables; and the tropical South where locally grown coconut is a popular ingredient and where the majority of Thailand's Muslim population is concentrated, thus making seafood and chicken curries the classic dishes of the region. In addition to over 150 recipes, all adapted for the North American kitchen, Mingkwan provides helpful sections on Thai spices and ingredients as well as cooking techniques.

Look this: Marketing de Gestão:Conhecimento e Habilidades

Absolute Beginner's Guide to Cooking

Author: Deb Roussou

Did you fail home economics in high school? Do you know the ins-and-outs of the restaurant business better than you know the way around your own kitchen? Fear your stove and oven no more! Absolute Beginner's Guide to Cooking will quickly and easily take you from "bumbling water burner" to "competent cook." Learn the essentials of cooking, including lists of foods to keep in the pantry, what utensils to have on hand and helpful substitutions when you run-out of a necessary ingredient. With more than 175 recipes and how-to instructions, you will learn to cook appetizers, snacks, beverages, main course dishes, side dishes and desserts that will make your family and friends ask for seconds. But what good are all these delicious recipes if it still takes you hours to make them? That's why we've also included information on how to save time while preparing food, planning guides and how to get quickly through the grocery store in one piece while still getting the freshest food available. Give your microwave and the pizza delivery guy a break; pick up a copy of Absolute Beginner's Guide to Cooking!

Introduction
1. Cookware and Tool Essentials
2. Food Essentials for Your Pantry
3. Glossary of Terms and Techniques, Conversions and Equivalents
4. Getting a Meal on the Table
5. Eggs and Other Breakfast Fare
6. Basic Sandwiches
7. Soups and Stews
8. Salads and Dressings
9. Meat-Beef, Pork, and Lamb
10. Poultry-Chicken and Turkey
11. Fish and Shellfish
12. Grains, Beans, and Pasta Dishes
13. Side Dishes-Vegetables and Potatoes
14. Sauces, Toppings, and Marinades.
15. Appetizers and Dips.
16. Desserts.
Index.

Easy and Hot from the Oven or Eating Apples

2009-01-30T20:50:00.000-08:00

Easy and Hot from the Oven

Author: Elaine Gill

Easy and Hot from the Oven presents simple recipes that rely on the oven to do most of the work. It shows readers how to cook a small roast simply and deliciously by surrounding it with vegetables and adding wine and herbs. Other recipes include old-time favorites and new creations like Oven-Baked Macaroni and Cheese, Tuna Fish Casserole, Baked Sea Bass, Thai Chicken Strips, Enchiladas, Curried Vegetable Casserole, and a variety of meatloaf recipes from the humble to the elegant.

New interesting book: 30 Day Revitalization Plan or Coping with Vision Loss

Eating Apples (Apples Series)

Author: Gail Saunders Smith

Simple text and photographs describe different ways to enjoy apples--whole, sliced, cooked, and juiced.

The ECO Foods Guide or Crazy for Chipotle

2009-01-29T17:09:00.000-08:00

The ECO-Foods Guide: What's Good for the Earth Is Good for You!, Vol. 1

Author: Cynthia Barstow

We are what we eat, as the saying goes. So it follows that if we want to be healthy, we should buy healthy foods. And for foods to be healthy, the earth they grow in also needs to be in good health. This might seem like Ecology 101, but it's what many supermarket shoppers are grappling with nowadays as they try to decide what to feed the family.

The Eco-Foods Guide is a lively conversation with consumers that takes the gloom out of our grocery choices and empowers shoppers to vote with their food dollars for the environment and for a safe future for their grandchildren. Frankenfoods and more have made food shopping so frightening and complex that the result has often been paralysis or denial. But in this optimistic and even humorous jaunt through the topic, sustainable agriculture expert Cynthia Barstow encourages readers to walk away bubbling with opportunities to buy what's best-most of the time-and to even engage with the many others working to effect change in agriculture.

In a straightforward style, The Eco-Foods Guide ex-amines the downside: pesticides and growth hormones, biotechnology and processed foods, manufacturing concentration and animal husbandry, and the overuse of nonrenewable resources. At the same time, it highlights alternatives and solutions, including:

Eating seasonally

Buying local

Reforming school cafeteria menus

Shopping at farmer's markets

Eating at Chef's Collaborative restaurants

Supporting labeling, organic, and IPM production methods

Regarding our food again as sacred

Cynthia Barstow is adjunct faculty at the University ofMassachusetts and an environmental/sustainable agriculture marketing consultant and speaker. Previously VP of marketing for a $3 billion Manhattan restaurant, her clients have included the World Wildlife Fund and the University of Wisconsin Madison "Protected Harvest" eco-label program.

	Acknowledgments
	Foreword
	Introduction
1	Shopping for Eco-foods	1
2	"GMOs, Pesticides, and Drugs, Oh, My!"	13
3	The Earth First	21
4	How We Got Here from There	33
5	The Great and Powerful Consumer	43
6	Don't Worry, Buy Local	51
7	'Tis the Season	67
8	You Can't Grow Coffee in Maine	77
9	Conveyor Belt Food	91
10	Bio(tech) Hazards	99
11	All Creatures Great and Small	121
12	A Fishy Story	137
13	The Lowdown Behind the Labels	147
14	Organic ... What Does it Mean?	159
15	What Does IPM Mean? Control Freaks in the Field	171
16	Shopping Alternatives	185
17	If You Can't Beat 'em, Join 'em	193
18	Who's Got Time to Cook?	211
19	Your Kids Will Thank You ... When They're Older, Maybe	219
20	People Helping People	227
21	Food for Thought	237
	Endnotes	246
	Index	261
	About the Author	271

Books about: Gut Instinct or Sculpting Her Body Perfect

Crazy for Chipotle

Author: Lynn Nusom

The Rich Smoky Chipotle Chile, discovered long ago by ancient Mesoamerican cultures, has been passed down through the generations and is now the latest trend in Southwest kitchens. Made from smoked and dried jalapenos, these chiles present complex, intriguing hints of chocolate and nuts. Crazy for Chipotle takes those age-old flavors and adds them to modern recipes sure to perk up taste buds all across the country.

Knife Fork and Spoon or Shake off the Sugar Cookbook

2009-01-28T13:28:00.000-08:00

Knife, Fork, and Spoon: Eating Around the World

Author: Charles H Baker

Baker spent years making three voyages around the world.

Look this: Genere e la politica di storia

Shake off the Sugar Cookbook

Author: Lynn Stephens

Not all carbs are created equal! Reap the benefits of controlling your carbohydrates and following a low glycemic dietary lifestyle. The Shake Off the Sugar Cookbook was specially created as a guide for starting and staying on a healthy, low carbohydrate diet. Offering more than 275 scrumptious recipes, you'll find a glycemic index, shopping tips, nutrition information, as well as food exchanges and calorie counts for diabetics and others who need them. Whether you are in need of losing weight, diabetic, insulin resistant, or just want to make healthy dietary changes, this book provides a way to help you with those important lifestyle choices.

Rude Food or Corn

2009-01-27T09:46:00.000-08:00

Rude Food

Author: Luke Cox

This naughty recipe book covers everything from saucy starters to desirable deserts. The recipes have been selected from around the world to aid the perfect seduction. There is also an A-Z of sexy food, cocktail recipes and ideas for food foreplay.

Books about: Administration de Personnel Publique :Problèmes et Perspectives

Corn: Roasted, Creamed, Simmered and More

Author: Olwen Woodier

Nothing is more sublime than the taste of the first fresh corn of the season, steaming hot, slathered with butter, and lightly salted. Award-winning cookbook author Olwen Woodier explains how to best enjoy fresh corn, as well as how to freeze or preserve that farm-fresh taste so that corn lovers can add the nutritious goodness of corn and cornmeal to the menu all year long. Imagine steaming hot cornmeal porridge on a winter's morning, a savory bowl of corn chowder after that first day planting the garden, or a Cinco de Mayo fiesta complete with homemade tortillas.

The texture, wholesome goodness, and flavor of corn make it a remarkably versatile grain, complementing everything from frittatas to Posole, soufflйs to Shepherd's Pie. In Corn, author Olwen Woodier celebrates this downhome, delicious, all-purpose comfort food through 140 easy-to-prepare recipes. Here are corn starters: Tortilla Pizza, Blue Blazes Hush Puppies. Corn Soups: Tortilla Soup, Lobster and Corn Chowder. Corn Salads: Black Bean, Corn and Tomato Salad, Corn Pasta Salad with Roasted Garlic Dressing. Corn in the main: Salmon with Corn Pancakes, Corn-Tortilla Crusted Fish, Corn and Cheese Tamales. Breads: Bacon-Scallion Muffins, Skillet Corn Bread.

Woodier also includes a complete history of corn, a cook's primer on corn varieties, corn nutritional information, and special grower and chef profiles.

Author Biography: Olwen Woodier is a nationally syndicated feature writer with the New York Times and has written articles for National Geographic Traveler and National Wildlife Magazine. She is the author of five books, including Apple Cookbook, winner of the Tastemaker Award, now known as the James Beard Foundation Kitchen Aid Book Award. She lives in Virginia.

Library Journal

The author of The Apple Cookbook here offers 140 recipes featuring another one of her favorite ingredients, from appetizers to desserts, along with breakfast dishes, snacks, and lots of breads and muffins. Most of the recipes are simple and homey; some are vegetarian, and several feature tofu, but this is a vegetable, not a vegetarian, cookbook. (One caveat: Woodier mentions that she usually does not cook with salt, and readers who are not on restricted diets will no doubt find that they need to add some to many of the dishes.) Betty Fussell's Crazy for Corn is the cookbook on the topic (she also wrote a history, The Story of Corn), but larger libraries will want to add Woodier's. Copyright 2002 Cahners Business Information.

Women Who Eat or Caprials Desserts

2009-01-26T06:05:00.000-08:00

Women Who Eat: A New Generation on the Glory of Food

Author: Leslie Miller

Move over, Betty Crocker. Women are reclaiming their pots and pans, but it's a new era in the kitchen. Today's generation of women is putting a fresh spin on the "joy of cooking"—and eating and entertaining. Women both in and out of the culinary profession share their stories about the many ways food shapes and enhances their lives. New York Times columnist Amanda Hesser praises the joys of simple food, and Food and Wine editor Kate Sekules discusses the importance of having a restaurant where you're recognized. Theresa Lust, author of Pass the Polenta, vividly remembers a childhood making sauerkraut with her grandmother, while Gabrielle Hamilton, chef-owner of the New York restaurant Prune, explores her own "unapologetic carnivorism" and Michelle Tea describes her working-class Polish family's meals as "tripe, kielbasa, shellfish and beer." One woman owns up to her culinary ineptitude in an era when being a gourmet cook is all the rage, while another remembers preferring chicken nuggets from the cafeteria to mom's homemade vegetable biryani. Women Who Eat not only presents an illuminating look at food today, but dishes out generous helpings of great prose that are sure to titillate the palate. Recipes are included.

USA Today

The essays in Women Who Eat are so associated with love that reading it will send you into the kitchen or the arms of your own love, so intertwined are food and relationships. — Lynne Perri

Publishers Weekly

All the essays in this mixed collection serve to explode the myth that women are constant dieters, more worried about thinning their thighs than pleasing their palates, and several include recipes. Terez Rose's account of how fiercely she missed the most pedestrian American foods when doing a Peace Corps stint in Gabon offers both Mom's Egg Casserole and Terez's African Egg Casserole. The most successful pieces, like Cheryl Strayed's tale of learning to make the perfect pudding for a tapioca-loving man, hew closely to a single subject. Likewise, Lela Nargi's account of firing her therapist because she disapproved of the woman's insistence on seeing food as a problem is perfectly on point. Pooja Makhijani recalls how she traded the aloo tikis her mother packed for lunch (recipe included) for a newly arrived immigrant classmate's more acceptably American fare. Karen Eng writes about food in works of children's literature, such as Laura Ingalls Wilder's Little House books. Debra Meadow's exploration of her grandmother's mandelbrot-almond cookies that predated biscotti for most Jewish Americans-traces a love of cooking passed through generations. Hers is one of the few essays that focus on a family member (grandmothers, mothers and fathers feature heavily here) without losing its way. The impulse to reclaim food as a source of enjoyment is admirable, but the meandering tone of several of these pieces gives them the feel of a dish whipped up to satisfy hunger rather than to be savored. (Nov.) Copyright 2003 Reed Business Information.

Library Journal

Dispelling the notion that all women count calories, this collection of 29 essays by food reporters, editors, authors, journalists, and zinesters extol the virtues of eating. Don't expect to find essays on celebrity chefs or postmodern food trends; these essays explore the intimate side of food that comforts, transports, or takes us home. Topics range from cooking for boyfriends and attending Baking Boot Camp to working in a Jewish-owned Italian kitchen, along with an obligatory essay on a mother eating her placenta. In her touching essay, "The Way to a Woman's Heart," Stephanie Susnjara describes her father's passion for gastronomy during an era in which women dominated the kitchen and tells how her husband, after her father's sudden death, picked up where her father left off. Entertaining and well written, this title is recommended for most cookery and women's studies.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2003 Reed Business Information.

Book review: Doing Anti Oppressive Practice or Maconochies Gentlemen

Caprial's Desserts

Author: Caprial Penc

CAPRIAL PENCE is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation-the first female recipient of this prestigious award. Caprial's latest cooking show can be seen on public television nationwide.
MELISSA CAREY has baked professionally for 18 years and is a graduate of the Horst Mager Institute. She has created scrumptious desserts-the old-fashioned ones are her favorites-as the pastry chef at Caprial's Bistro for the past six years.
* New paperback edition of Caprial Pence and Melissa Carey's collection of desserts, featuring 67 master recipes and their variations.
* Full-color photography throughout, including more than 60 illustrations of fundamental pastry-making techniques.
* Caprial's books have sold nearly 300,000 copies.

Library Journal

Co-owner of Caprial's Bistro in Portland, OR, and host of an ongoing PBS series, Pence is also the author of several other cookbooks. This time, she collaborated with her pastry chef, Carey, to present 50 "master recipes" and dozens of variations that build on them. For example, Flourless Chocolate Cake inspired Individual Chocolate-Raspberry Cakes and two other spin-offs; Fig and Hazelnut Caramel Tart is a sophisticated variation on luscious Caramel-Walnut Tart. There are color photographs of many of the desserts and step-by-step shots of various techniques. For most baking collections. Yan, Martin. Martin Yan's Asian Favorites: From Hong Kong, Taiwan, and Thailand. Copyright 2001 Cahners Business Information.

Easy Kosher Cooking or How Baking Works

2009-01-25T02:24:00.000-08:00

Easy Kosher Cooking

Author: Rosalyn F Maness

While observing the Jewish dietary laws may be difficult, kosher cooking does not have to be complicated. Easy Kosher Cooking includes more than 300 delicious, healthful recipes that can be prepared quickly and simply using readily available and inexpensive ingredients. The main focus of this cookbook is on preparing everyday meals to please a hungry family without a great deal of fuss. Recipes include such favorites as pizza, barbecued chicken, meat loaf, spaghetti, macaroni and cheese, nachos, blueberry muffins, brownies, baked salmon, beef stew, Sloppy Joes, teriyaki chicken, pasta salad, vegetable soup, rice pilaf, and many more. Instructions are uncomplicated, with no fancy sauces and many shortcuts and one-dish meals. This kosher cookbook also includes international cuisine such as frijoles, curried lentil soup, adobo chicken, moussaka, hummus, and Irish soda bread. Traditional Jewish dishes are also featured: cholent, tzimmes, chicken soup with matzo balls, hamantaschen, challah, kugels, and potato latkes. Recipes are clearly marked as meat, dairy, or pareve, and there are two full chapters devoted to cooking for Passover. A special section explains how to prepare a wide variety of fresh vegetables, from artichokes to zucchini. Jewish holiday menu suggestions and ideas for entertaining guests are also included.

How Baking Works: Exploring the Fundamentals of Baking Science

Author: Paula I Figoni

Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.

In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.

	Preface
Ch. 1	Introduction to Baking	1
Ch. 2	Heat Transfer	15
Ch. 3	Overview of the Baking Process	27
Ch. 4	Sensory Properties of Food	45
Ch. 5	Wheat Flour	63
Ch. 6	Variety Grains and Flours	87
Ch. 7	Gluten	95
Ch. 8	Sugar and Other Sweeteners	115
Ch. 9	Thickening and Gelling Agents	147
Ch. 10	Fats, Oils, and Emulsifiers	171
Ch. 11	Eggs and Egg Products	197
Ch. 12	Milk and Milk Products	227
Ch. 13	Leavening Agents	247
Ch. 14	Natural and Artificial Flavorings	267
Ch. 15	Fruit and Fruit Products	281
Ch. 16	Nuts and Seeds	303
Ch. 17	Cocoa and Chocolate Products	313
	Bibliography	345
	Index	347

Are Your Kids Running on Empty or Simply Perfect Every Time

2009-01-23T22:42:00.000-08:00

Are Your Kids Running on Empty?

Author: Ellen Briggs

Also includes Book on CD Titled "Mom I'm Hungry. What's for Dinner?" ( 2 Books in 1!).

Are Your Kids Running on Empty?
- Filled with facts and solutions you need to fuel your kids with foods they like!
- Truths about the foods kids are eating today
- Food Circles replace outdated Food Pyramid
- Features Counting Colors and Kid Tips!
- Explains how to fuel the academic, athlete, and artist in each child
- Better Food Choices Grocery List: hundred of products identified for good nutrient value and likeability by kids.
- Many have Kid Kritics Approved seal.
... and so much more.

CD Cookbook Description
Mom, I'm Hungry. What's for Dinner?
- Bound in the back of the book
- 150 recipes: Breakfast, Lunch, Snacks, Dinner (Family Approved)
- Written for concerned busy working moms and dads
- Ten or less ingredients per recipe; fast and easy
- Customized grocery list accompanies each recipe
- Nutrient contents of each recipe identified in Food Circles and colors

Simply Perfect Every Time: 130 Classic, Foolproof Recipes

Author: David Herbest

Those of us who cook every day have thousands of cookbooks to choose from—but no single book assembles 125 surefire, easy-to-prepare recipes that are certain to come out perfectly. Simply Perfect Every Time collects a cook's everyday canon of recipes—perfect whether you're just starting to cook; have been cooking nightly or on weekends; solo or for family; or, after years of daily cooking, still enjoy preparing simply made dishes. Recipes cover every meal: eggs four ways (poached, boiled, baked, or scrambled) for breakfast, plus muffins and other baked goodies; sides and salads including caramelized onions, Caesar salad, and roasted root vegetables; a dozen essential soups; main dishes from beef stew to roast chicken to cheese soufflé; carrot cake, vanilla ice cream, and flourless chocolate cake for dessert; plus essential staples like marinated olives, tomato sauce, and spiced nuts. Over 50 photographs throughout are included in this all-in-one cookbook of essential, foolproof recipes.

Library Journal

Herbert's book grew out of a weekly column that he wrote for an Australian newspaper, and he describes his collection of recipes as "simple, nostalgic, eclectic." Eclectic it certainly is, ranging from Coleslaw to Lemon Curd to Salt and Pepper Squid. Although the text has been Americanized, some of the recipes, e.g., Fish Pie (and Pot of Tea), reflect the book's Australian origins; and while many of them are extremely easy and appropriate for beginners (e.g., Cinnamon Toast), more, longer headnotes would have been helpful for novice cooks. Still, this somewhat idiosyncratic volume has a certain appeal. For larger libraries. Copyright 2004 Reed Business Information.

500 Recetas rapidas faciles y practicas or Complete Idiots Guide to Comfort Food

2009-01-22T19:01:00.000-08:00

500 Recetas rapidas, faciles y practicas

Author: Canal Cocina

Comida rápida ya no tiene por que ser sinónimo de mala cocina. Un libro que necesitamos.
El espíritu de esta nueva entrega de Canal Cocina será captar la atención de los lectores y amantes de la cocina que tienen poco tiempo a diario, y que cuando invitan a sus amigos a comer no se les ocurren platos originales y rápidos. Las recetas pretenden que el cocinero se luzca, pero que lo haga en poco tiempo.
Además, en esta tercera entrega de Canal Cocina, se incluirán recetas con microondas, thermomix y otros instrumentos culinarios que, utilizándolos correctamente, nos hacen ganar mucho tiempo en la cocina.

Books about: Essentials of Comparative Politics or Why the Cocks Fight

Complete Idiot's Guide to Comfort Food

Author: Leslie Bilderback

In this mouth-watering guide, award-winning chef and author Leslie Bilderback serves up a hearty helping of soul-soothing, tasty dishes that curb the craving for comfort food. From casseroles to cookies, more than 300 recipes will tempt you with the family favorites you remember from the past-and will want to share with the next generation.
•Each recipe includes an icon for quick reference to help you decide which dishes best fit the occasion
•Great for autumn and winter cooking

Everything Bartenders Book or Chuck Wagon Cookin

2009-01-21T15:19:00.000-08:00

Everything Bartender's Book

Author: Jane Parker Resnick

The Everything Bartender's Book features over 600 easy-to-follow recipes for both alcoholic and non-alcoholic drinks. You'll quickly master every type of mixed drink imaginable, from classic cocktails to trendy shots to the perfect pina colada. They're all here - hot drinks, frozen drinks, coffee drinks, fruity blender drinks, punches, liqueurs, aperitifs - guaranteed crowd-pleasers for every taste and situation.

Whether you're perfecting your party skills or thinking of turning professional, this fun guide will show you how to:

Mix perfect drinks every time
Stock a bar with the must-haves: liquors, mixers, glasses, tools, and garnishes
Plan great parties featuring special drink recipes for themes and holidays
Pick out a superior new micro-brew, or brew your own beer
Choose the best wines and vintages
Take care of your headache with sure-fire hangover tips

Look this: Miscarriage or Raising Depression Free Children

Chuck Wagon Cookin'

Author: Stella Hughes

Chili, stew, biscuits—it's all here in over a hundred old-time recipes, home remedies too! More than a cookbook, it's a treasure trove of ranch lore.

"This is a splendid collection of cowcamp cook tales and 112 authentic old-time dutch oven recipes." —Books of the Southwest

"It is a delightful combination of yarns, history, nostalgia, and solid information—all ingeniously brewed up and spiced by a lady who knows what she is about." —Journal of Arizona History

"We haven't had a book that was so much fun to read in a long time." —Journal of the West

"If you want a good change in your eating, this is the book for you." —True West

New Classic Cocktails or The Big Book of Cocktails

2009-01-20T11:38:00.000-08:00

New Classic Cocktails

Author: Gary Regan

Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the countrys most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Heres how to stir up new, exciting tastes with finesse. Cheers!

White Peach Sangria and Pomegranate Sangria —chef Bobby Flay

The Cajun Martini —chef Paul Prudhomme

The Citrus Cooler —Paul Bolles-Beaven, Union Square Café

The Rumbo Jam —Katy Keck, New World Grill

Look this: Master Guide for Glamour Photography or Guide to UNIX Using Linux Fourth Edition

The Big Book of Cocktails: 365 Mouthwatering Mixes, Shakers and Shots

Author: Brian Lucas

Today's growing numbers of cocktail drinkers will be stirred, not shaken, by this fabulously illustrated compendium of cocktail recipes and techniques. From Sazerac to Pimm's Cup, Manhattan to Moscow Mule, Whisky Sour and Dry Martini to Sidecar and Blue Blazer—it's all here. What are the essential ingredients and equipment needed to stock a bar? What shape of glass goes with which cocktail? What are the best methods for layering drinks, zesting lemons, or salting the rims of glasses? And what if a recipe calls for "muddling"? Spiral-bound so it lies flat, with graphic symbols indicating the alcohol content of each recipe (plus several nonalcoholic recipes), this is an indispensable guide for all hosts—and professional bartenders, too.

Romancing the Vine or Korean Cooking

2009-01-18T02:53:00.000-08:00

Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo

Author: Alan Tardi

Alan Tardi, former owner of Follonico in New York, describes his life in the Piedmonte district of Italy focusing on the cultivation and harvest of the region's celebrated Barolo wine, and including rare local recipes

Publishers Weekly

In 2002 Tardi closed his New York City restaurant, Follonico, and slowly emigrated to a new life in Castiglione Falletto, a village in Italy's famous Barolo wine region of Piedmont. He was drawn away from a post-September 11 New York (where he still spends part of the year) by the love of a beautiful woman, Ivana; the reassuring natural rhythms of wine making; and the casual culinary splendor of local cooking, which he recounts in 25 recipes featuring regional and personal specialties like Renza's Chicken, Frog-Style and Grape Must Conserve. Tardi spends much of his time working Ivana's family vineyard back to life with her brother Fabrizio, relating his experience tending vineyards and giving folkloric accounts of Barolo's vinicultural history. Although Tardi himself experiences a transformation in the vineyards, readers familiar with food and wine memoirs will likely not encounter anything they haven't read before recipes interspersed with charming anecdotes about local characters, descriptions of age-old customs, conspiratorial asides about how different his lifestyle has become but much like the reliably good food Tardi served for years in his restaurant, his take on the healing powers of old-fashioned hard work and his guidance into his lifestyle is comforting and satisfying. (Nov.) Copyright 2006 Reed Business Information.

Kirkus Reviews

After the dismal fall of 2001, Chef Tardi closed his popular New York restaurant, Follonico, to spend some time in the Piedmont, a Barolo wine-growing region between Turin and Genoa. He found it quite congenial. Tardi describes with artful restraint the colorful local characters and gives effusive attention to the native vintner's art. He scrutinizes a year of the grape, from dormant vine, first growth and pruning through harvest, lovingly describing the transformation from fruit to wine. Care and chemistry, tradition and tasting are accorded proper and learned attention as well. The author seasons his journal with local history. Interspersed are a few dozen local recipes that may not appeal to every reader. One dish calls for calf's brains, sweetbreads, spleen, cockscombs, veal testicles (6 oz.), liver and, along with the frugal offal, a bit of chicken. Near the end, Tardi explains how to make tripe soup, good for lunch, dinner or breakfast. Happily, the prosperous locals no longer enjoy Gatto alla Cacciatora, so their cats may now roam more freely. But if the recipes do not attract, readers may nevertheless want to find a nice bottle of a 2003 Barolo. The author might have gathered some of the grapes in it. Made con amore, a mixture of travelogue, wine primer and cookbook, prepared with skill and served with a dash of measured thought. Agent: David Black/David Black Literary Agency

Book review: Complete Cocktail Maker or Best of France

Korean Cooking

Author: Soon Young Chung

Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures-fiery peppers provide a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with it tanginess and crunch.

Whether you hunger for zesty bean-noodle japchae, rice and vegetable bibimbap or steamed beef spareribs, Korean Cooking will inspire both experienced and beginning chefs to create delectable, traditional dishes of Korea.

Smoothies or Fondue

2009-01-17T16:11:00.000-08:00

Smoothies: Healthy Shakes and Blends

Author: Tracy Rutherford

There is nothing more refreshing than a delicious energizing smoothie to start the day. Enjoy tasty fruit smoothies, tantalizing shakes, and create amazing blends of fresh fruit and vegetables. Discover tips and techniques for delicious power-packed smoothies, shakes, and blends, bursting with taste and vitality.

Look this: Nicht Behaltene Versprechungen: Armut und Der Verrat der Entwicklung der Dritten Welt

Fondue

Author: Richard Carmack

Fondue is a fun, easy and versatile way to entertain. Dipping sauces can be made from a variety of ingredients, including cheese, soup, or chocolate, and you can dip almost anything in them. Fondue contains recipes for classic European cheese fondues, Asian hot pots and even desserts. The book also has a useful guide to fondue pots and other equipment you'll need.

What Do Women REALLY Want Chocolate or Monday to Friday Pasta

2009-01-17T05:30:00.000-08:00

What Do Women REALLY Want? Chocolate!

Author: Donna Barstow

Here's a collection of 128 cartoons (and some choice quotations) about chocolate and the women who love it. All manner of things decadent and chocolate are included, even chocolate soap! This is the first volume of a series of 4 books exploring what women really do want. Stay tuned to find out what the other 3 things are! We can't wait.

Philadelphia Inquirer

Now that both chocolate and laughter have officially been deemed beneficial to health, it only makes sense to team the two, in this book. Barstow's cartoons - many of which are food and dining-related - appear in newspapers and magazines across the country, with the recent addition picking up on her edgy food focus - of Weight Watchers magazine. Check out the illustrations of her wit and wisdom.

Milwaukee Journal Sentinel

Donna Barstow can get away with the title because, well, she is a woman. And she does like chocolate. What Do Women REALLY Want? Chocolate!, (NBM, $12.95) is a punchy cartoon book, and Barstow can get away with that because she's a cartoonist who has been featured in The Los Angeles Times, The New Yorker, and Glamour magazines, among others. She has a knack for touching the nerve that drives many women, and a lot of men, to chocolate - like the cartoon "Sundae Drivers." From the cover cartoon to the illustration on the back of the book, Barstow nails the feminine sweet tooth.

Chocolatier Magazine

As a magazine devoted to chocolate, we recognize and depend on the fact that almost everyone loves chocolate. However, we also understand that women have a particularly strong predilection for it, which is why we're so excited about What Do Women REALLY Want? Chocolate!, a collection of Donna Barstow's cartoons. Barstow's irreverent cartoons are laced with truth; while poking fun at women's love of chocolate, she legitimizes and even celebrates this adoration. With simple line drawings and limited words, Barstow captures the bliss and insanity that is the relationship between women and chocolate. Pair this book with a box of you-know-what and you've got the perfect gift for any female chocolate-lover!

Family Circle Magazine's Book Circle

Donna L. Barstow's cartoons are a calorie-free way to indulge in chocolate and feed your funny bone. Everyone wants to know what women really want... According to New Yorker cartoonist Donna Barstow, chocolate is the answer. Check out her yummy collection of cartoons, with an Introduction by Rose Levy Bernanbaum, best-selling author of The Cake Bible.

Books about: Alcoholism The Facts or Heartburn Reflux For Dummies

Monday to Friday Pasta

Author: Michele Urvater

Second in the Monday-to-Friday series, here's a pasta book with a difference. For two-worker families, single parents, and other busy people, Ms. Urvater marries the innovative Monday-to-Friday pantry-based approach with everyone's favorite food, pasta. The result is a guide to making over 175 delicious pasta dishes in roughly the time it takes to boil a pot of water. The range of recipes includes soup (Comforting Pasta Fagioli), seafood (Scallops Casino with Bowties), meat (Beef and Glass Noodles, Chic Chorizo), and salad (Couscous and Lentil Salad, Rotelle a la Greek Salad). Monday-to-Friday and the noodle: It's as perfect a match as spaghetti and meatballs.

Selection of the Better Homes & Gardens Family Book Service and Book-of-the-Month Club's HomeStyle Books. 55,000 copies in print.

Library Journal

This follow-up to Urvater's successful Monday-to-Friday Cookbook (LJ 9/15/91) is likely to be just as popular. This time around she offers close to 200 pasta recipes that take less than half an hour to prepare, along with lots of variations, ideas for jazzing up leftovers, and other tips for busy family cooks. Many recipes include suggestions for making them "Especially Good for Children" (or for adults, for company, or for dieters). Yes, yet another pasta cookbookbut the recipes are different and the format is very appealing. For most libraries.

Culture of the Fork or Love in the Time of Cholesterol

2009-01-16T17:49:00.000-08:00

Culture of the Fork: A Brief History of Everyday Food in Europe

Author: Albert Sonnenfeld

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt -- and tasted -- today.

Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed.

The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.

Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy -- and everyone who eats.

Publishers Weekly

In 1492, Columbus knew nothing of ragout. But perhaps he did enjoy the occasional sliced eel or roasted partridge, according to Rebora's investigation of food habits in Europe, from about 1400 to 1700. A professor of economic history at the University of Genoa, Rebora takes a scholarly approach and a learned tone in considering the impact of peasantry, population booms and modes of transport on the evolution of meals, drinks and, of course, spices. His is a quirky effort, though: no particular topic is treated in any great depth, resulting more in a pocket guide through the fourth dimension than a cultural treatise. This will be a disappointment to those who feel they haven't learned enough about the history of olive oil in four pages. Still, for those seeking the perfect dinner party conversation topic, the book is a godsend. Divided into 18 chapters, each on a different food type ("Stuffed Pasta") or trade passage ("The Sugar Route"), it offers countless delicious factual tidbits. The fork first appeared in Europe during the Middle Ages as a "single-pronged wooden utensil" used for eating lasagna, for instance, while 15th-century France had no plates diners used mensa, rounded disks of bread. Sonnenfeld offers a workmanlike translation despite the difficulties of, say, 60 different Italian words for various types of sausage. Etchings and woodcuts of ancient cheese graters and soup spoons, frying pans and coffee pots enliven the text, and a thorough bibliography refers readers to such Italian works as The Pleasures of Gluttony and Primitive Bread. (Nov.) Copyright 2001 Cahners Business Information.

Kirkus Reviews

A lively stroll through (mostly southern) European culinary history. Eskimo languages have 50 words for snow, suggesting an important feature of the cultural and physical landscape. In the same spirit, there are "sixty specifically named Italian words for pork or beef sausage," to say nothing of the countless ways of naming noodles. Rebora (Economics/Univ. of Genoa) has a fine time touring through the Italian kitchen, pausing here to offer recipes like the kind Christopher Columbus might have enjoyed as a young man (panned partridge from France, lamprey from Portugal, marzipan from the Baltic), there to ponder the history of the fork (which, he tells us, was invented in Byzantium and introduced in the 14th century in Italy, where some clerics viewed it as a "shocking overrefinement"), and there to tease out the origins of local culinary traditions (French settlers brought couscous to Puglia, where it eventually mutated into orecchiette, the ear-shaped pasta associated with that far-southern Italian region). All this is far from the usual whirlwind tour of food history found in the frontmatter of many cookbooks, for Rebora packs his text with learned asides on the biochemical and cultural bases for lactose intolerance, with the transmission from one region to another of methods for curing and treating meat (which led to all those Italian sausages, to Serrano ham, to Turkish pasterme, to German wьrstel, and on and on), and other arcane data. He argues that the image of the European Middle Ages as a time of endemic hunger is wrong: "I believe," he writes, "that the people mostly had at their disposal adequate food, produce, and goods"-if nothing like the astounding choice that accompaniedthe exploration of the Americas and Asia. Nicely balancing recent encyclopedic treatments such as the Cambridge World History of Food, Rebora's slender volume should be of interest to foodies, cookbook collectors, and historians alike.

Books about: Vertical Reflexology or Mineral Miracle

Love in the Time of Cholesterol: A Memoir with Recipes

Author: Cecily Ross

A food writer's moving portrait of how she and her husband cope in the aftermath of his heart attack and bypass surgery

For the millions of readers coping with a loved one's medical issues, this moving account by food editor Cecily Ross will strike a deep chord. With honesty and humor, she tells the story of her husband's unexpected heart condition, his recovery from bypass surgery, and the dramatic toll it took on their lives.

In 25 chapters with two heart-friendly recipes at the end of each, you'll join Cecily and her husband, Basil, as they swear off doughnuts, learn how to meditate, flirt with vegetarianism, and come to better appreciate the simple pleasure of sharing a meal. This glimpse into the lives of a man who survived a life-threatening illness and the woman who supported him throughout his recovery offers consolation and courage to the many who face this disease every day.

Cecily Ross is a senior editor and writer for Canada's national newspaper, The Globe and Mail. Her work has been featured in the New York Times. She lives in Ontario, Canada.

Publishers Weekly

Ross, food critic at Canada's Globe and Mail, chronicles the prelude to and two years following her husband's heart attack and open heart surgery. She and Basil meet while working at a magazine, fall in love and marry. Yet it's the younger of the two (he's 39 and she's 46) who falls victim to heart disease, though he's in denial about the problem and brushes off his initial heart attack ("The pain was awful, but it's gone now," he tells Ross, and then hops in the shower). Though Basil is "an extremely private person," Ross writes with unabashed detail about her husband's health, dwelling on every hint and clue to his ultimate diagnosis: unstable angina, likely caused by an arterial blockage interfering with blood flow to the heart. As the couple deal with their frustrations with medical personnel and Basil's growing depression and anxiety, Ross remains a staunchly devoted wife. While the book humanizes the clinical aspects of heart disease, Ross's recipes (though enticing enough) lack nutritional stats and are not well connected to the narrative (the segue from surgery to Date and Walnut Loaf is one example). However, families coping with heart disease will no doubt find that the reassuring love tale of Basil and Cecily rings true. (Feb.) Copyright 2005 Reed Business Information.

Library Journal

Ross, a senior editor and writer for the Globe and Mail (Toronto), offers a wonderfully written, heartfelt story about life after her husband's heart surgery. This event turned the couple's world upside down: not only did they have to change how they ate, but they also had to learn to deal with daily anxiety and fear. Ross does a great job of describing the denial that people often experience when they suspect a heart attack and how and why they often don't seek medical attention sooner rather than later. Not that the book is all doom and gloom-Ross includes hilarious observations, such as her story about dog park etiquette, and food is a recurring theme. Each chapter concludes with two of her favorite recipes, many of which this reviewer has dog-eared for future reference. Social support systems and books for spouses and caregivers of heart disease patients are generally lacking; this book offers those audiences an inside look at what to expect after such a diagnosis. Highly recommended for all collections.-Howard Fuller, Stanford Health Lib., Palo Alto, CA Copyright 2005 Reed Business Information.

Cocinar con patatas or Entertaining Planner

2009-01-16T09:07:00.000-08:00

Cocinar con patatas: Una seleccion de deliciosas recetas que le sorprendera

Author: 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.

Entertaining Planner

Author: CICO Books

Entertaining your friends and family is one of lifes greatest pleasures. This practical and inspiring planner is full of information and advice on every aspect of entertaining, from menus to flowers, taking in seating plans and table settings along the way. There are ideas for themed occasions and tips on matching foods and wines. It is also packed with more than 40 wonderful recipes for party food, elegant dinners, and roast lunchesnot forgetting those all-important cocktails. This interactive guide includes a section where you can fill in details of meals you have hosted in the past, as well as 3 handy pockets to store any useful notes or magazine clippings. Full of advice, ideas, and recipes for fuss-free, stylish, and sophisticated entertaining. Useful information for any host, including which wine to serve with a meal, themes for your party, and barbecue tips.

Jamie Kennedys Seasons or All Fired Up

2009-01-15T22:26:00.000-08:00

Jamie Kennedy's Seasons

Author: Jamie Kennedy

Renowned Toronto chef Jamie Kennedy has been heralded as one of the forerunners of contemporary Canadian cuisine. In Jamie Kennedy's Seasons, he presents innovative recipes featuring seasonal ingredients that celebrate the produce of Canada and the food it inspires. From aspiring chef to sophisticated food aficionado, every cook will delight in preparing --and savouring-- dishes such as Piquant Grilled Salmon, Wild Leek Tartlet, and Orange Salad with Cocoa Sorbet.

Books about: Corporate Governance or Transnational Civil Society

All Fired Up!: Outdoor and Indoor Grilling

Author: Margaret Howard

This year-round cookbook will get you "all fired up" about grilling. Discover everything you need to know to get maximum fun and satisfaction from your barbecue grill, whether it's charcoal or gas fired, outdoors on your deck or indoors on your kitchen range.

The book includes meats, poultry, fish, vegetables, and fruits, and provides thorough advice about the different methods of grilling them -- direct, indirect, spit roasting and kebabs.

All Fired Up! has recipes such as Leg of Lamb with Port Wine sauce, Grilled Red Pepper and Herb Dip, and Flaming Blueberry Mango Crisp. It also covers appetizers and other starters, side dishes, marinades, rubs, sauces, and more desserts. You will also find suggested menus.

With over 150 recipes and illustrated with 60 beautifully vibrant photographs, All Fired Up! is designed to get people "fired up" about grilling, whether you're using a charcoal barbecue, one that's gas-fired, or indoors on your kitchen range.

Okanagan Sunday

Any grilling chef, from beginner to advanced, wondering what to cook this summer would do well to read All Fired Up!

Bluffers Guide to Wine Revised or From Crabshack to Oyster Bar

2009-01-15T12:45:00.000-08:00

Bluffer's Guide to Wine, Revised: The Bluffer's Guide Series

Author: Harry Eyres

All readers need to know on the subject of wine to quaff and bluff their way through any tasting or soiree.

Interesting textbook: Das Schreiben des NIH-Bewilligungsvorschlags: Ein Schrittweiser Guide

From Crabshack to Oyster Bar: Exploring Scotland's Seafood Trail

Author: Carole Fitzgerald

Ranging from Oban to Tarbert, Scotland's Seafood Trail encompasses some of Britain's most glorious coastline. Here the cold, clear Atlantic waters caress the sealochs and inlets of Argyll and Kintyre creating the perfect environment for seafood in all its variety.

This relatively unexplored coastline has been undergoing something of a culinary revolution over the past decade and is now a showcase for all that is best in Scottish seafood. The ten establishments featured in this beautifully illustrated book all serve simple food, simply served. Langoustines, crab, scallops, oysters, and mussels all have such wonderful flavors that they require only the minimum of additional ingredients. And behind each place, there's a story and some interesting characters who have put their heart, soul (and wallet) into it!

Featured in From Crab Shack to Oyster Bar are:

The Seafood Cabin (or "crab shack" to the locals), Skipness
The Anchor Hotel, Tarbert
The Hunting Lodge Hotel, Bellochontuy
The Tayvallich Inn
Dunvalanree House, by Carradale
Ee'usk, Oban
Cairnbaan Hotel
The Royal Hotel at Tighnabruaich and the The Loch Fyne Oyster Bar, Cairndow. Recipes include Whole salmon, "Aga-baked" in wet newspaper (Seafood Cabin)
Scallops grilled with Crabbies Green Ginger (Anchor)
Grilled sardines with spinach and tomato salsa (Hunting Lodge)
Loch Fyne oysters pan-fried in butter with chervil and cream (Tayvallich Inn)
Roast gigot of monkfish with garlic and rosemary (Dunvalanree)
Clam chowder (Ee'usk)
Goan spiced mussels (Cairnbaan)
Smoked cod roe on toast (Laroch Foods)
Scallops, monkfish, tagliatelle, pea & parsley veloute (Royal Hotel) and Loch Fyne bradan rost with whisky sauce (Loch Fyne Oyster Bar)

Building Houses out of Chicken Legs or Verdura

2009-01-15T04:04:00.000-08:00

Building Houses out of Chicken Legs: Black Women, Food, and Power

Author: Psyche A Williams Forson

Williams-Forson examines the complexity of black women's legacies with food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to "the gospel bird."

From personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women defy conventional representations of blackness in relationship to these foods and exercise influence through food preparation and distribution.

Publishers Weekly

The humble chicken has possessed complicated associations for African-Americans from earliest slavery times, especially for women, who traditionally had to cook the bird for white kitchens. Moreover, hawking chicken by "waiter carriers" became a key source of income for poor disenfranchised blacks, while stealing chickens reflected a kinship with African-American "trickster heroism," according to Williams-Forson, an American studies professor at the University of Maryland. In her valuable though dense and scholarly study, Williams-Forson explores how the power of food images advanced the rhetoric of black stereotypes in lore and literature, for example, as portrayed in "coon" songs like Paul Laurence Dunbar's popular "Who Dat Say Chicken in Dis Crowd" and characterizations of mammies in advertisements in upscale magazines. With the Great Migration, blacks took their cultural practices with them, literally, in shoe boxes containing fried chicken, and their route became known as the "chicken bone express." The author discusses chicken as "the gospel bird" in African-American churches (the strength of one's cooking skills elevated one's status with the preacher), and how eating chicken (or eschewing it) provides a way for blacks to "signify" class and status. Following her hard-going study is a staggeringly thorough bibliography. (June) Copyright 2006 Reed Business Information.

1	We called ourselves waiter carriers	13
2	"Who dat say chicken is dis crowd" : black men, visual imagery, and the ideology of fear	38
3	Gnawing on a chicken bone in my own house : cultural contestation, black women's work, and class	80
4	Traveling the chicken bone express	114
5	Say Jesus and come to me : signifying and church food	135
6	Taking the big piece of chicken	165
7	Still dying for some soul food?	186
8	Flying the coop with Kara Walker	199
	Epilogue : from train depots to country buffets	219

Verdura: Vegetables Italian Style

Author: Viana La Plac

An inspired collection of nearly three hundred classic and original recipes, Verdura translates the Italian passion for food into an endless celebration of vegetables.

"A good salad tomato should be firm, plucked from the vine just before it is fully ripened, and heavy with the spicy scent of its foliage." With exquisite attention to the pleasures of cooking fresh food, Viana La Place introduces the basic Italian principle of cooking with herbs and vegetables. Many of these recipes pair simple vegetables with unusual preparations, transforming classic dishes into new masterpieces. Here you will discover revelatory antipasti, like Baby Artichokes Marinated in Lemon and Herbs (Carciofini al Limone e alle Erbe); innovative salads like Romaine and Gorgonzola Salad with Whole Wheat Crostini (Lattuga Romano e Gorgonzola con Crostini al Pone Integrate); and such tantalizing pastas as Butterfly Pasta with Fennel and Balsamic Vinegar (Forfalle ai Finocchi) and Tiny Pasta with Ten Herbs (Tripolini alle Dieci Erbe)—dishes characterized by their earthy, intense fragrance. Viana La Place's brilliant and original recipes will make Verdura a permanent guide to cooking vegetables the Italian way in your kitchen.

Los Angeles Times

[La Place's] uncomplicated recipes are filled with really innovative ideas. She thinks carefully about the way things taste and comes up withsuggestions you have probably never considered.

Food & Wine

Verdura extols the glories of fresh produce in recipes for antipastos, salads, sandwiches, soups, pasta, risottos, pizzas, fritattas, and more.

Vegetarian Times

The simple elegance of La Place's recipes is inspirational. All in all, Verdura is an exceptional cookbook.

Publishers Weekly

`` Verdura means vegetables,'' writes cooking teacher and food columnist La Place ( Cucina Fresca ). It ``represents a style of cooking directly related to nature.'' By scouring the homes and restaurants of Italy, here she proves her case with 250 recipes and 50 menus featuring ``vegetables in all their remarkable variety''--antipasti, salads, sandwiches, soups, pastas, risotti, tarts and stews. As in her previous books, ingredients fall into unexpected combinations--carrots with porcini mushrooms, fried yellow peppers with mint. Whimsy is also revealed in recipes for ``olive oil from hell'' and ``angry rice.'' Mainly, however, common sense and creativity combine forces. The roster of Italian vegetables is well represented, from olives to peppers to artichokes, and now-familiar foods like pasta are given new life (e.g., tubetti with diced tomato and avocado sauce). La Place tells us that ``it is through vegetables that I have found my greatest expression.'' Verdura is the proof. Illustrations not seen by PW. Author tour. (May)

Library Journal

La Place is the coauthor of Cucina Rustica ( LJ 3/15/90), Pasta Fresca ( LJ 11/15/88), and Cucina Fresca (Harper, 1985). Like her previous books, this offers a collection of bright, vibrant dishes, this time with the emphasis solely on vegetables--as antipasti, in salads and soups, as main dishes, with pasta, rice, or polenta. Mint Frittata with Tomato Garnish, Inflamed Green Olives, and Pasta with Fennel, Tomato, and Red Onion are just some of La Place's fresh, unpretentious, and unusual creations; an excellent ingredients guide and a sampling of fruit desserts round out the book. Highly recommended.

The Good Food or The Cigar in Art

2009-01-14T16:23:00.000-08:00

The Good Food: Soups, Stews, and Pastas

Author: Daniel Halpern

The Good Food is the first single collection of recipes devoted to the celebration of the classics of casual cuisine. Betty Fussell, author of Masters of American Cookery, writes, "Anyone who loves roasted peppers, garlic, anchovies, lemons, olives, and dill can be grateful for this well-traveled guide through the good foodlands of the Mediterranean and elsewhere ......

Drawing on the diverse cooking traditions of America, Italy, France, India, Morocco, and the Middle East, the authors have assembled recipes that include not only the classic examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The authors have also included an additional section of accompaniments, that offer complements to the other entries.

Interesting textbook: Gesundheitsverschiedenheiten in den Vereinigten Staaten: Soziale Klasse, Rasse, Ethnizität, und Gesundheit

The Cigar in Art

Author: Terence Conran

The ultimate art book for the cigar lover, The Cigar in Art is a celebration of cigars and the good things in life. The allure of a tropical night featuring a forbidden Cuban Cohiba; the undeniable stylishness of a tuxedoed man lingering over a cigar; the sumptuous dinner punctuated by a Montecristo; the surprising juxtaposition of a beautiful woman smoking a cigar: these are some of the iconic images inspired by the cigar. The artists who have used cigars in their art are as varied as the images - Pablo Picasso, John Singer Sargent, Edward Sorel, LeRoy Neiman, Milton Glaser, David Hockney, Larry Rivers, Weegee, Edouard Manet, Thomas Hart Benton, Diego Rivera, Max Beerbohm, and Paul Cadmus are just some of the artists represented here, all paying homage to the cigar.

New Book of Herbs or Food Plants of Coastal First Peoples

2009-01-14T06:41:00.000-08:00

New Book of Herbs

Author: Jekka McVicar

This lavishly illustrated A-Z reference is a must have for gardeners or anyone interested in the role of fresh herbs in a healthy lifestyle. A unique and innovative combination of cookbook, gardening guide, and organic reference, New Book of Herbs illustrates how growing and using fresh herbs can enhance ones home, health, and garden. Readers will learn how to raise and maintain herbs the organic way; discover the best ways to create simple, delicious recipes, and to recognize the medicinal, environmental, and therapeutic uses of these remarkable plants. New Book of Herbs will guide and inspire anyone interested in using herbs to achieve a healthy lifestyle.

Look this: Egyptian Soups Hot and Cold or Favorite Japanese Dishes

Food Plants of Coastal First Peoples

Author: Nancy J Turner

'Food Plants of Coastal First People' describes more that 100 plants used for food by the aboriginal peoples of coastal British Columbia. Each description contains botanical details and a color photograph to help identify the plant, as well as information on the plant's habitat, its distribution along the coast and how it was used.

	Foreword
	Preface to the First Edition (1975)
	Preface to the Second Edition
	Introduction	1
	Seaweeds	19
	Ferns and Their Relatives	23
	Conifers	32
	Flowering Plants: Monocotyledons	36
	Flowering Plants: Dicotyledons	55
	Appendix 1: Some Non-native Food Plants Used by Coastal First Peoples	133
	Appendix 2: Some Plants Considered to Be Poisonous or Inedible by Coastal First Peoples	138
	Glossary	146
	References (1975)	151
	Additional References	155
	Index	159

Christmas Recipes or Piratica

2009-01-13T20:00:00.000-08:00

Christmas Recipes: A Collecting and Sharing Journal with Pockets

Author: Amherst Press

Save, collect, share, and pass on all of your favorite Christmas recipes and memories in the ultimate Christmas recipe journal. When you are planning your holidays or to pass on your family's traditions, Christmas Recipes is the one book you will need for a simply perfect Christmas.

Piratica: Being a Daring Tale of a Singular Girl's Adventure upon the High Seas

Author: Tanith Le

Artemesia—also known as Art—spent her childhood on a pirate ship, and she's sick of practicing deportment at the Angels Academy for Young Maidens. Escaping, she sets out to find her mother's crew and breezily commands them out to sea. Fiery Art soon shapes her men into the cleverest pirate band afloat. And then they meet the dread ship Enemy and her beautiful, treacherous captain, Goldie Girl. The Seven Seas aren't large enough for two pirate queens. Art will have to wage the battle of her life to win her mother's title—and the race for the greatest treasure in pirate lore!

Author Biography: Tanith Lee lives on the southeast coast of England.

Claudia Mills, Ph.D. - Children's Literature

In a "closely parallel" historical world, Miss Artemesia Fitz-Willoughby Weatherhouse, age sixteen, wakes up from a head injury one day at her finishing school in "Lundon" to remember her former life as the daughter of Molly Faith, the daring Piratica, captain of the pirate vessel Unwelcome Stranger. So Art escapes up a chimney and sets out to rejoin her dead mother's crew, now engaged in the unworthy—for pirates—work of advertising coffee on the Pirate Coffee and lead them back to search for treasure on the high seas. What follows is a lengthy series of piratical adventures in "Africay" and "Mad Agash Scar," as Art is pitted against her arch-rival, Little Goldie Girl. The gender roles seem too dutifully reversed, in 1970s feminist fashion: When a former shipmate tells Art, "Fear not, we'll take care of you," she replies haughtily, "I don't need taking care of. I will take care of you." And her reluctant love interest, Felix Phoenix, is a pale and weakly effeminate pacifist, sworn to oppose all things piratical. Art never becomes a character we can become close to or truly care about, and despite her "noble" creed of refusing to kill her enemies, a life of theft and pillage is as morally problematic as Felix recognizes it to be. But fans of Stevenson's Treasure Island should have fun with Piratica, too, and the ending is so gosh-darned satisfying that most readers will join in cheering in spite of themselves. 2004, Dutton, Ages 10 up.

Michele Winship - VOYA

Sixteen-year-old Artemesia Fitz-Willoughby Weatherhouse has spent six years at the Angels Academy for Young Maidens, learning how to walk with good posture, act like a proper lady, and be an ornament to the female gender. That is until she falls down, hits her head, and remembers who she really is-the daughter of Molly Faith, pirate queen of the high seas. Six years earlier aboard Molly's ship Unwelcome Stranger, a cannon blew up, killing Molly, knocking Art senseless, and disbanding the pirates. Art is determined, however, to reassemble Molly's crew and take over where her mother left off, plundering ships but never taking a life. The only problem is that Molly was an actress who performed her adventures nightly on a stage ship with her troupe of made-up pirates. Or was she? As Art becomes Captain Blastside, commandeering a ship and reenlisting the crew that has been hawking Pirate Coffee, she seems to have knowledge of the pirate life that only the true Piratica could have imparted. Emboldened and determined, she leads her crew over the high seas in search of a great pirate treasure while in constant battle with her pirate rival, Goldie Girl. Lee's over-the-top storybook prose allows readers to enter the parallel world of a not-quite England of the early 1800s and to join an unlikely band of "pirates" on their adventures across the seas. Told in three acts, this swashbuckling tale follows Art's coming into her own as a pirate queen and a young woman. VOYA CODES: 3Q 4P M J S (Readable without serious defects; Broad general YA appeal; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2004, Dutton, 320p., Ages 11 to18.

School Library Journal

Gr 6-9-This rollicking tale features 16-year-old Artemesia Fitz-Willoughby, alias Art Blastside, who seeks to recapture her deceased mother's piratical lifestyle. A blow to the head awakens in Art memories of storms at sea, a deadly cannon shot, sword fights, distant lands, and stolen riches. Escaping the school chosen by her unsympathetic, detached father, the teen heads for Lundon and adventure. Undaunted by the discovery that her vivid seafaring recollections were stage performances, that her infamous mother, nicknamed Piratica, was not a pirate but an actress, Art seeks to turn fantasy into reality. Through guile and bravado, she hijacks a seaworthy galleon; inspires devotion and toil among her mother's motley crew of actors; demonstrates instinctive skill for sailing, swordplay, and parley; and pursues the rumor of buried treasure. With melodramatic flair, heroes and rogues are introduced and the plot twists and turns. Handsome Felix Phoenix, fleeing mistaken identity as a highway robber, joins the crew and tantalizes Art with his inscrutable, aloof behavior. Little Goldie Girl, pirate captain of the Enemy, is her cutlass-wielding nemesis. Ultimately, the wit and antics of her thespian crew save Art from the hangman's noose. The lively, whimsical narration is filled with a concoction of puns, 18th-century British references and spellings, and a smattering of modern slang. Presented in three acts with multiple scenes, Piratica is a refreshing, tongue-in-cheek, tangled tale that will entice readers who crave adventure and fantasy.-Gerry Larson, Durham School of the Arts, NC Copyright 2004 Reed Business Information.

Kirkus Reviews

A glorious roustabout of a tale, full of yummy set pieces and terrific adventures, unbelievable in a most satisfying way. Sixteen-year-old Artemesia (Art) escapes via chimney from the boarding school her dastardly father has shipped her to, and finds her mother's crew in the town of Lundon. Her mother was Molly Faith, a pirate queen, who never hurt a soul and won her booty by cleverness. The crew, however, reminds Art that her baby memories are of playing pirates onstage, not actually going to sea. Art whips them into shape anyway, gathers up a ship, and sets off for treasure in a parallel world similar to but different from our world circa 1802. There's a taste of Pirates of the Caribbean and Indiana Jones, along with a fabulous parrot, a mysterious freed slave, set pieces with lost islands, treasure maps, storms at sea, and stagecraft. There's even a boy with a silver tongue and shining hair who Art thinks is her enemy, but who is not. The language is rip-roaring or glides like a seagull, as needed. And the thrilling denouement is romantic as heck. (Fiction. YA)

Hamburgers and Fries or Grand Finales

2009-01-13T09:18:00.000-08:00

Hamburgers and Fries: An American Story

Author: John T Edg

Acclaimed food writer and cultural historian John T. Edge continues his sumptuous feast of a series on iconic American foods-with recipes included.

With Fried Chicken and Apple Pie, John T. Edge launched a series of short books that celebrate American culture through the lore of our favorite foods. Now, with Hamburgers & Fries, Edge continues his quest to discover the very essence of America through the dishes we love and cherish.

Across the nation, from backyard barbecues to Big Macs, Edge follows the evolution of the burger from frugal repast to deluxe treat, but always with a celebration of American brawn and freedom. He revisits Depression-era days, when most hamburgers were extended with bread crumbs, and goes on to trace the arc of the American experience that leads us to the haute burgers of today, with foie gras at their centers and selling for $50 apiece. Best of all, the acclaimed food writer gives us fifteen recipes for the best burger we've ever sunk our teeth into.

The New York Times - Henry Alford

To be in the company of a mind this curious is a pleasure … When I say that I wished this very short book had been longer, I speak as a satisfied customer anxiously eyeing seconds. As any chowhound will tell you, more is more.

Library Journal

America is in the midst of a burger renaissance, so food writer Edge would have us believe. Whether it is owing to a return to comfort food, patriotism for a food that is uniquely American, or purely a backlash to Eric Schlosser's Fast Food Nation, restaurateurs in the past few years have re-created the burger as we know it by topping the humble beef patty with short ribs, truffles, and even foie gras. In the third entry of a series on iconic American foods (see also Fried Chicken and Apple Pie), Edge travels the country not to explore the gourmet burgers of the new millennium, but to seek out the burger joints that reflect local tastes and the evolution of the beef. From Mississippi to Hawaii, he samples pimento burgers, "slug burgers," and Jucy Lucys, each of which has its own loyal following. While Americans have pursued the "textbook marriage of beef and bun" for 100 years, Edge believes the French fry is only now coming into its own. Fifteen recipes are included in this highly recommended and humorous book recommended for public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2005 Reed Business Information.

Book review: Global Collective Action or Modern Transport Geography

Grand Finales: A Modernist View of Plated Desserts

Author: Timothy Moriarty

"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

National Culinary Review

In their new book, GRAND FINALES: A MODERNIST VIEW OF PLATED DESSERTS, authors Tish Boyle and Timothy Moriarty challenged 25 of the country's most talented pastry chefs to create 'Modernist' desserts as defined in the book. --The National Culinary Review

Sea Vegetable Celebration or Cooking the Indian Way

2009-01-12T21:36:00.000-08:00

Sea Vegetable Celebration: Recipes Using Ocean Vegetables

Author: Shep Erhart

Throughout history sea vegetables have been a staple in the diets of coastal people around the world. Ounce for ounce they are higher in vitamins and minerals than any other food group, and many varieties are high in protein and dietary fiber. These recipes will help you enjoy this tasty family of foods in a wide selection of familiar, meatless dishes—everything from salsa and chips to dips, salads, soups, stir-fries, desserts, and pizza. Learn about the different types of sea vegetables, their individual qualities, and how to use each of them. They're great for pets, plants, and as beauty aids too!

Book about: Princípios básicos de Cuidado de Saúde Dirigido

Cooking the Indian Way

Author: Vijay Madavan

Completely revised and updated, Cooking the Indian Way serves up tantalizing recipes for fresh coriander chutney, pumpkin curry, garam masala, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the Indian people and their country, holidays, festivals -- and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Indian meals.

	Introduction	7
	The People of India	8
	Indian Food's Varied Traditions	9
	Spices: India's Treasures	10
	Holidays and Festivals	12
	Before You Begin	17
	The Careful Cook	18
	Cooking Utensils	19
	Cooking Terms	19
	Special Ingredients	20
	Healthy and Low-Fat Cooking Tips	22
	Metric Conversions Chart	23
	An Indian Table	25
	An Indian Menu	26
	Snacks and Beverages	29
	Stuffed Pastries	30
	Potatoes and Peas	32
	Spiced Ground Meat	33
	Garam Masala	35
	Spiced Tea and Lassi	36
	Meat and Fish	39
	Ground Lamb Kebabs	40
	Yogurt Chicken	41
	Spicy Fried Fish	42
	Vegetarian Dishes	45
	Pumpkin Curry	46
	Curried Chickpeas	48
	Lentils with Garlic and Onion	50
	Carrots with Grated Coconut	51
	Accompaniments	53
	Unleavened Whole Wheat Bread	54
	Spiced Rice	56
	Banana Yogurt	58
	Cucumber Yogurts	59
	Fresh Coriander Chutney	60
	Apple Chutney	61
	Holiday and Festival Food	63
	Indian Toffee	64
	Sweetened Rice	65
	Stuffed Sweet Bread	66
	Nutty Milk Shake	68
	Vermicelli Pudding	69
	Index	70

Delicious Amish Recipes or The Gospel of Food

2009-01-12T12:54:00.000-08:00

Delicious Amish Recipes

Author: Phyllis Pellman Good

Other Books in the People's Place Series
No. 1
20 Most Asked Questions About the Amish and Mennonites (revision) by Merle and Phyllis Good./ The most common inquiries about these people are answered with insight and accuracy by two leading experts. Lots of photos.

No. 2
A Quiet and Peaceable Life (revision) by John L. Ruth/. A beautiful, poetic selection of photos and text, highlighting the poignant austerity of the plain way. Captures the spirit of the Old Order groups.

No. 3
Plain Buggies-- Amish, Mennonite, and Brethren Horse-Drawn Transportation by Stephen Scott./ A fascinating, thorough explanation of why nearly 100,000 persons refuse to drive cars for religious reasons, who they are, where they live, and the 90-some variations of their vehicles. More than 100 photos.

No. 4
Quilts Among the Plain People by Rachel T. Pellman and Joanne Ranck. /Why this splash of beauty? What are the favorite designs? How has quilting become a part of the very fabric of Amish and Mennonite life? What are the basic how-tos of quiltmaking? Includes stories of quilts and quilters.

No. 5
Delicious Amish Recipes by Phyllis Pellman Good./ A leading expert on Amish life and cooking traditions selects choice recipes which are favorites among these people, known for their plentifully spread tables. Delectable and bursting with flavor! Includes Baked Corn, Chicken Roast, Whoopie Pies, and many more tasty favorites.

No. 6
The Amish School (revision) by Sara E. Fisher and Rachel K. Stahl./ An Old Order Amish woman who used to teach in a one-room Amish school gives a fascinating view of a typical school, teachers' training, books used in Amish schools, and more.
No. 7
Why Do They Dress That Way? by Stephen Scott./ This unique book describes the history, development, and use of hats, bonnets, dresses, overcoats, and other dress of the various groups who "dress plain" for religious reasons.

No. 8
The Amish Wedding and Other Special Occasions of the Old Order Communitiesby Stephen Scott./ An expert on Old Order life uses a story approach to provide the most detailed, authentic, and interesting account of the Amish wedding ever published. Other stories depict a funeral, auctions, choosing a minister, and an Old Order meeting. Captures a sense of community.

No. 9
Living Without Electricity by Stephen Scott and Kenneth Pellman./ How do the Amish get along without electric lights or appliances, computers, power tools, or their own phones? Examines the Amish response to technology.

No. 10
The Puzzles of Amish Life (revision) by Donald B. Kraybill./ "Telephones, taboo in homes, stand at the end of farm lanes. State-of-the-art calculators are permissible, but not computers. These perplexing puzzles, however, are quite reasonable when pieced together in the context of Amish history." Donald Kraybill, a sociologist, has provided a way to understand the Amish people's intentional way of living in a world far different from their own.

No. 11
Amish Houses and Barns by Stephen Scott./ Scott examines the history and cultural development of typical Amish houses and barns, using three Amish homesteads as examples. Includes photos and anecdotes.

No. 12
An Introduction to Old Order and Conservative Mennonite Groups by Stephen Scott./ The Old Order Mennonites are less well known than the Amish but are similar in many beliefs and practices. Some Old Order Mennonites drive horses and buggies. Others use cars for transportation. What holds these people together? Why are they growing in number? Where do they live? Never before has there been such an inside account of these people and their lives.

People's Place Books are published by The People's Place, a museum and heritage center specializing in Amish and Mennonite life, located in Lancaster County in the village of Intercourse, Pennsylvania.

Table of Contents:
Table of Contents
About These Recipes
Breads, Rolls, and Buns
Soups
Salads
Vegetables
Main Dishes
Pies
Cakes and Cookies
Pudding, Desserts, and Candies
Jams and Spreads
Beverages
Index
About the Author

Read also Old Time New England Cookbook or Todays Kitchen Cookbook
The Gospel of Food: Everything You Think You Know About Food Is Wrong

Author: Barry Glassner
Enjoy what you eat.

From the author of the national bestseller The Culture of Fear comes a rallying cry to abandon food fads and myths for calmer and more pleasurable eating.

For many Americans, eating is a religion. We worship at the temples of celebrity chefs. We raise our children to believe that certain foods are good and others are bad. We believe that if we eat the right foods, we will live longer, and if we eat in the right places, we will raise our social status. Yet what we believe to be true about food is, in fact, quite contradictory. Offering part expose, part social commentary, sociologist Barry Glassner talks to chefs, food chemists, nutrionists, and restaurant critics about the way we eat. Helping us recognize the myths, half-truths and guilt trips they promulgate, The Gospel of Food liberates us for greater joy at the table.
The New York Times - Kim Severson
… like a magician with a long act and a few great tricks, Glassner makes it worth sitting through the obvious sleight of hand to get to the good parts. In his book's strongest section, he argues against the conventional wisdom on the causes of obesity: that we eat too much and don't exercise enough. A master at the art of dissecting research, he points out that the obesity epidemic — and he's not entirely convinced there is one, or that being overweight is taking years off people's lives — came about through a complex mix of genetic predisposition, economic hardship and antismoking campaigns.
The Washington Post - Rachel Hartigan Shea
If Glassner preaches anything in The Gospel of Food, it is not to trust anybody's pronouncements about what to eat, be they from a scientist, nutritionist or well-respected diet guru. We just don't know enough about how food influences health, he argues. To prove his point, he calls up the then-president of the American Heart Association and asks him for "the percentage that diet contributes to heart disease." In other words, how large an influence is what you eat on the health of your heart? The response? "Wow. That's a very difficult question to answer, frankly." Nobody seems to know the answer.
Publishers Weekly
In his latest debunking project (after The Culture of Fear), sociologist Glassner argues that "everything you think you know about food is wrong." And Glassner really does take on almost everything, from Atkins to vegans, with particularly hard jabs at those who, in the name of nutrition, take the fun out of food. This includes some well-known food writers, the manufacturers of "fat-free" foods, as well as "natural" and "organic" offerings-but surprisingly, he stands up for irradiated "Frankenfoods" and for some processed fast food. Later, he tackles the American obesity "epidemic." Here, too, he finds conventional wisdom more mythic than real, with so much conflicting evidence (the book is formidably researched and footnoted) that he finds himself wondering if obesity really matters and concludes that it probably doesn't, much. Only two conventional bits of wisdom survive Glassner's skeptical approach: the rich really are thinner than the poor, and four-star restaurant cooking really is delicious. Glassner's myth-busting information is useful, but at times he takes jabs in too many directions, losing narrative focus. (Jan. 2) Copyright 2006 Reed Business Information.
Library Journal
Frequent sensational headlines and scientific controversies about obesity, fast food, and food safety have left many Americans bewildered about what to eat. Glassner's (sociology, Univ. of Southern California; The Culture of Fear) well-researched and wide-ranging commentary on American eating habits and food-related beliefs offers a welcome antidote to such confusion by examining the veracity of numerous food myths. Casting his clear-eyed, critical gaze on restaurant reviewers, nutrition reformers, McDonald's critics, and corporate food marketers, Glassner succeeds in making a persuasive case that Americans take their concern over healthy eating to unnecessarily extreme levels. As he amusingly skewers one food fad after another, he advocates for a sensibly skeptical and moderate approach to food beliefs that will allow "greater joy and realism at the table." Likely to interest readers of Michael Pollan's The Omnivore's Dilemma, Marion Nestle's What To Eat, or Eric Schlosser's Fast Food Nation, this work is recommended for larger public and academic libraries.-Ingrid Levin, Florida Atlantic Univ. Libs., Jupiter Copyright 2006 Reed Business Information.

Quick and Natural Macrobiotic Cookbook or Sweet Stuff

2009-01-12T02:12:00.000-08:00

Quick and Natural Macrobiotic Cookbook

Author: Aveline Kushi
"Anyone watching his or her weight can profit by using these 150 recipes and 30 menus.... Foodstuffs blend old and new tastes, ...each recipe includes nutritional and exchange information."

Go to: The Rough Guide to Macs and OSX or Quicken 2008
Sweet Stuff: Karen Barker's American Desserts

Author: Karen Barker
Like many people, I believe that one should always save room for dessert, says Karen Barker. Inspired by this sumptuous collection of more than 160 easy-to-follow dessert recipes, you may decide to skip dinner altogether and head straight for the sweet stuff.
Drawing on years of professional experience as well as memories of cooking and baking from her New York childhood, Barker gives us the benefit of cooking alongside an experienced mentor. Starting with the fundamentals, she offers advice on selecting key ingredients, suggestions for essential kitchen equipment, and even tips on ways to fit dessert-making into the busiest of schedules.
Her recipes begin with pastry doughs, sauces, and special toppings that serve as building blocks for other desserts and provide a foundation for home cooks eager to improve their skills. Chapters on pies, fruit desserts, custards, cakes, ice creams, cookies, and breakfast-like desserts feature familiar favorites with a twist, such as key lime coconut pie with rum cream, deep-dish brown sugar plum cobbler, dark chocolate Peppermint Pattie cake, and cornmeal vanilla bean shortbreads. Sweet Stuff offers something irresistable for everyone.
Publishers Weekly
An award-winning pastry chef, Barker-coauthor (with her husband) of Not Afraid of Flavor, a cookbook from their restaurant, Magnolia Grill, in Durham, N.C.-presents a diverse and balanced selection of her favorite American desserts. She enthusiastically introduces home cooks to the basics of pies, fruit desserts, custards, ice cream, cookies, cakes, waffles and other breakfastlike desserts with clear, unintimidating directions and copious suggestions for variations. Every recipe includes a personal introduction, succinct directions, elaborate baker's notes with additional hints and advice, and serving suggestions that sometimes refer to other recipes in the book. By altering just a few ingredients or adding an unusual spice, Barker creates out-of-the-ordinary twists on classics, such as Apple Rhubarb Cardamom Crumb Pie, Buttermilk Vanilla Bean Custard Pie and Coffee Anise Creme Caramel, as well as more obscure tastes like Blackberry Slump with Sweet Potato Dumplings or Peanut Butter Cheesecake. Full-page photographs illustrate the dishes in mouth-watering detail. Although the book will satisfy any sweet tooth, lovers of fruit desserts will especially appreciate the abundance of recipes for pies, cobblers, crumbles, crunches, crisps, buckles, grunts, slumps and betties, as well as Barker's tutorial on how to tell the difference between them. (Apr. 19) Forecast: Although Barker's restaurant is in North Carolina and her book is being published by a university press, Sweet Stuff could have national appeal. Barker has received coverage in major magazines like More, Bon Appetit and Fine Cooking, and the publisher plans a 20,000-copy first printing and a national media campaign. Copyright 2004 Reed Business Information.
KLIATT
Karen Barker has assembled an amazing array of delectable desserts. She introduces home cooks to the basics of pies, fruit desserts, custards, ice cream, cookies, cakes, waffles and other treats. All directions are clearly written and contain many suggestions for variations. Every recipe has a personal introduction, detailed directions, serving suggestions and notes along with additional hints and advice. Numerous illustrations enhance the recipes. Barker creates out-of-the-ordinary twists on classic recipes such as Apple Rhubarb Cardamom Crumb Cake, Buttermilk Vanilla Bean Custard Pie, Peanut Butter Cheesecake, Milk Chocolate Pound Cake, Lemon Pecan Tart, and Key Lime Souffle Pudding. The recipes aren't overly complex and should not be intimidating. Special sections include baker basics, equivalent pan sizes, and metric and imperial conversions. The section entitled Before Getting Started includes valuable information about ingredients, equipment, and various kitchen tools, which will ensure success with the great recipes. Karen Barker and her husband own and operate the widely celebrated Magnolia Grill in Durham, North Carolina. She won the Outstanding Pastry Chef award from the James Beard Foundation in 2003. Age Range: Ages 12 to adult. REVIEWER: Shirley Reis (Vol. 42, No. 1)
Library Journal
"Sweets make people happy," Barker says, and this new collection of her delicious desserts is sure to bring joy to any home baker. Previously, Barker's treats were featured in her and chef-husband Ben's Not Afraid of Flavor, a collection of fare from their restaurant, the renowned Magnolia Grill in Durham, NC. This set, however, does not strictly feature restaurant desserts-some of the recipes are on the Magnolia Grill menu, but others are long-time family favorites or her own versions of all-American classics. She likes to "layer flavors and textures," and among the delectable results are Cherry Vanilla Turnovers, Dark Chocolate Peppermint Pattie Cake, and Key Lime Souffl Pudding. Most recipes include invaluable "Baker's Notes," along with serving suggestions for dressing them up. With color photographs throughout, this is for all baking collections. Copyright 2004 Reed Business Information.

Authentic Recipes from Vietnam or Raising the Bar

2009-01-11T16:31:00.000-08:00

Authentic Recipes from Vietnam

Author: Trieu Thi Choi
With emphasis on fresh ingredients and light seasonings, Authentic Recipes from Vietnam is ideal for the health-conscious cook.

Book review: Easy Sushi Rolls or Family Dinners
Raising the Bar: Better Drinks, Better Entertaining

Author: Nick Mauton
With dozens of years of experience as a master mixologist, and more than 250 wide-ranging seasonal cocktail recipes, Nick Mautone has gone well beyond the usual bartender's guide to offer dozens of unique and foolproof ideas for easy and successful entertaining at home.

In addition to covering all the basics of cocktail making, Nick shares his tried-and-true secrets for choosing the right drink for the right occasion, serving cocktails for a crowd, and pairing specific cocktails with specific foods. With Nick by your side, be your own pary planner and confident bartender: planning ahead, creating your own signature cocktail, perfecting techniques for muddling , mixing, and floating, making the right cut—twists, zests, swirls, and wedges, plus homemade alternatives for garnishes, syrups, cordials, and brandies.

From the Buck to the Bitter Pill, this book provides a wealth of information, along with extras such as Tricks of the Trade (tips on and shortcuts for preparing and storing drinks), Bonus from the Bar (easy recipes that can be made with components of the drinks), and Straight Up (the last word on demystifying hard-to-find ingredients). Plus an entire chapter filled with tempting easy-to-make snacks and hors d'ouevres that will complete your entertaining needs.

From nogs to grogs, martinis to manhattans, frappés to flips, and everything in between, Raising the Bar offers the right drink for the right occasion, morning, noon, and night...and the morning after. This is the better drink book that raises the bar with more than 100 colorful photographs and scores of helpful hints that will turn good home bartenders into great ones.
Publishers Weekly
Mautone, former manager of New York's Gotham Bar and Grill, and Gramercy Tavern, applies 20 years of fine-dining knowledge to the art of the cocktail, explaining how to perfect the Manhattan and the Martini, and bringing herbs, exotic fruits and other unpredictables into the realm of the highball. Beginning with chapters on bar basics and ingredients, Mautone addresses the science of balancing liquor and mixer, lectures on the proper size of ice cubes, and reveals that homemade grenadine is as simple as sugar, water and pomegranate juice. Fifty-two of the 250-plus offerings fall into the "Favorite Classic Cocktails" section, resplendent with standards like the Old-Fashioned and the Rusty Nail. Thus fortified, the rest of the book strives for, and often attains, a level of Falstaffian bliss. There's a Kaffir Lime Kocktail with honey and tequila, and a Whiskey and Ginger Muddle with dried apricots and fresh ginger awash in bourbon. A section on nogs features eggnog, mulled wines and a Chestnut Hot Chocolate with Frangelico. Experiments with herbs include the Rosmarino, with rosemary-infused vodka, and a Basil Martini, topped with a slice of sun-dried tomato. Wasabi turns up in an Asian Mary, taking the place of a Bloody's traditional horseradish. Mautone includes 15 nonalcoholic ades and punches, as well as snacks like Pumpkin Seed Popcorn and Bourbon-Bacon Bean Dip. Color photos throughout. Agent, David Black. (Dec.) Copyright 2004 Reed Business Information.
Library Journal
A complete bar reference that includes recipes for garnishes, basic syrups, and cocktail mixes as well as charts on measurements and conversions, this book truly does raise the bar. The sumptuous color photos will inspire timid hosts to experiment with new and improved beverages. Reflecting contemporary trends in cuisine, the drink recipes in this book emphasize fresh ingredients; the juices in punches and drinks are fresh squeezed, fresh fruit is used to garnish and flavor drinks, and fresh herbs infuse distilled liquors for uniquely flavored renditions of old favorites, such as the basil martini. Terms and techniques are defined, and the tools, booze, and glassware for stocking a bar are identified. There's even a chapter on nonalcoholic refreshers. Besides predinner cocktails, Mautone, a bartender at New York's Gramercy Tavern, provides recipes for after-dinner drinks as well as what he calls Morning Glories, such as Bloody Marys or Tangerine Dreams. As a bonus, Mautone includes recipes for luscious hors d'oeuvres. The coverage and currency are topnotch. Recommended for public libraries.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.
What People Are Saying

"Nick Mautone has his fingers on the pulse of what makes people have a great time at the bar and at home."

— Danny Meyer

Table of Contents:
Introduction 9
Home Bar Basics 15
The Best Ingredients 35
Favorite Classic Cocktails 71
Specialties of the House 109
Bubblies and a Bit of Decadence 139
Nogs, Grogs, and Other Holiday Warmers 153
Summer Splurges 169
Knockout Punches 191
The After-Party 201
Morning Glories and Tonics to Cure What Ails You 213
Java Heaven and Spiked Tea Time 225
Nonalcoholic Refreshers 237
Snacks and Hors d'Oeuvres 249
Mail-order Sources 276
Bibliography 277
Index 279

Best of the Best from Pennsylvania Cookbook or Olive Oil

2009-01-11T07:50:00.000-08:00

Best of the Best from Pennsylvania Cookbook: Selected Recipes from Pennsylvania's Favorite Cookbooks

Author: Gwen McKe
What is the secret to Philly Cheese Steak? What do Thomas Jefferson's Sweet Potato Biscuits taste like? Establish your own bragging right to Chicken Pot Pie with Celery Seed Crust, Sticky Buns, Dutch Apple Pie, Strombolls, or go ahead-indulge in a Grounghog Special! This Best of the Best from Pennsylvania Cookbook: Captures the taste of Pennsylvania with over 350 of the state's most popular recipes collected from ninety-nine of the state's leading cookbooks. Contains classic recipes from cookbooks that are no longer in print and not available elsewhere. Provides a description with ordering information on the contributing cookbooks-a feature that is of particular interest to cookbook collectors. Also contains photographs, illustrations and trivia that provide interesting information about the state. The original Best of the Best from Pennsylvania Cookbook was published in 1993. This revised edition maintains the classic favorites from the original publication and incorporates a new collection of recipes that have been selected from leading cookbooks published in recent years.

New interesting textbook: Mistress of the Elgin Marbles or At the Center of the Storm
Olive Oil: From Tree to Table

Author: Peggy Knickerbocker
In this photographic journey through the world's olive groves, acclaimed food writer Peggy Knickerbocker and photographer Laurie Smith trace the origins of the oil of the gods. Traveling to the orchards of Greece, Spain, Italy, North Africa, and California, they explore the process of harvesting the fruit and extracting its essence. Readers will savor the exquisite results through recipes that range from toast with tapenade to a lavish feast fit for kings. A culinary adventure complete with photographs and dozens of spectacular recipes, this new edition of the best-selling Olive Oil: From Tree to Table is a graceful and inspirational homage to a divine elixir.

Basic Cooking or Betty Crockers Cook It Quick

2009-01-10T20:09:00.000-08:00

Basic Cooking

Author: Sabine Salzer
If it's marked Basic, it deals with Basics. Basic know-how from shopping to cooking. More than 100 favorite recipes - for everybody in search of dining with flair.

Look this: Das Diagnostizieren und das Ändern Organisatorischer Kultur: Beruhend auf den Konkurrierenden Wertrahmen
Betty Crocker's Cook It Quick: Homemade Made Easy in 30 Minutes or Less

Author: Betty Crocker Editors
Get a home-cooked dinner on the table every night! No matter how busy you are, you and your family can have a terrific meal, in 30 minutes, or less. The book starts with a special section called 10 Recipes You Can't Live Without: great basics from Chicken Soup to Quick Picante Chile and 3-Step Enchiladas, that guarantee terrific dinners, pronto. Meatless recipes are indicated throughout, for vegetarians, or people interested in reducing their meat consumption. Each chapter begins with time-saving tips to make to make dinner a breeze. More than 40 full-color photos.

French Leave or Magic Soy Desserts

2009-01-10T10:27:00.000-08:00

French Leave

Author: John Burton Rac
Escaping the stresses and strains of everyday life is something many of us can only dream of. But for two Michelin star chef John Burton Race the dream became a reality when he swapped the pressures of running a highly successful London restaurant for a farmhouse in south-west France.

Based on the highly acclaimed Channel Four television series of the same name, French Leave is a memoir of this year. The result is a warm and witty portrayal of the French and their way of life and the fantastic collection of recipes developed and discovered while there. But it is also a highly personal journey of discovery as Burton Race faces the challenge of helping his large family adjust to their new lifestyle and embarks on his own quest for a new kind of life. One of Britain's finest chefs, Burton Race's biggest challenge is taking on the French — at their own game, in their own backyard — as he samples the pleasures and pitfalls of truffle-hunting, cheese-making and becoming a chocolatier.

Lavishly photographed, with over 100 recipes created exclusively for the book, French Leave captures the true essence of France — and the author's passion for its beauty, people, food and wines. Entertaining, informative and thought-provoking, it is an indispensable companion for Francophiles the world over. And most of all, to all lovers of good food — and life.

New interesting textbook: America the Vulnerable or The Gendered Society
Magic Soy Desserts: 125 Delicious and Healthy Recipes

Author: David Woods
The desserts in from luscious Spicy Tofu Pumpkin Pie to delightful Soynut Butter Fruit Drop to the the Chilled Strawberry Tofu Soup are sweet that truly combine good health with great taste. Try them and see these unbelievably delicious desserts will satisfy your sweet tooth as well as your conscience. Most of these desserts are amazingly simple to prepare.

Olives Anchovies and Capers or Savage Barbecue

2009-01-09T23:46:00.000-08:00

Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table

Author: Georgeanne Brennan
No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth—with minimum effort—to any dish.

Go to: Introduction to Computer Graphics or Business Data Communications
Savage Barbecue: Race, Culture, and the Invention of America's First Food

Author: Andrew Warnes
And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture.
Barbecue, says Warnes, is an invented tradition. Much like Thanksgiving, it has close associations with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolve from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths barbecue's etymological origins, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.
Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. The word barbecue retains an element of violence that can be seen in our culture to this day.
About the Author:
Andrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of Hunger Overcome? (Georgia) and Richard Wright's "Native Son"
Bill Burge - Sauce Magazine
[F]or those interested in how food and culture intertwine together, Savage Barbecue: Race, Culture, and the Invention of America's First Food is painstakingly well researched and will surely be included in the bibliographies of many books one day.
Michael E. Ross - Pop Matters
Andrew Warnes places 'this most American food' [barbecue] in a surprisingly broad historical context.... [He] has a firm hand on the ways in which the power to name is also the power to define...[and he] smartly deconstructs the history of the word itself, offering an informed speculation on the word's genesis.... This is a full exploration of a food bigger than any plate it's served on.... Savage Barbecue gets the story done just right.

Table of Contents:
List of Illustrations     ix
Acknowledgments     xi
Introduction     1
From Barbacoa to Barbecue: An Invented Etymology     12
London Broil     50
Pit Barbecue Present and Past     88
Barbecue between the Lines     137
Notes     173
Bibliography     185
Index     201

Inquisitive Cook or Smoky Mountain Magic

2009-01-09T13:05:00.000-08:00

Inquisitive Cook, Vol. 3

Author: Anne Gardiner
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.

Library Journal
The science of the kitchen, an important component in the curricula of cooking schools, is a relatively new interest among the general public. The classic Joy of Cooking (LJ 10/15/97) has traditionally devoted some space to the subject, of course, but only recently has Harold McGee's seminal work, On Food and Cooking (1984), found popular expression in Shirley Corriher's Cookwise (LJ 6/15/97). Now, this broad topic has been condensed into a compact volume. The authors--two educators in cooking and the renowned San Francisco museum devoted to science, art, and human perception--have selected the most technical yet practical of culinary questions to explore: how to caramelize sugar, cooking times for various meats, and the phenomena of smell and taste, just to name a few. Eight chapters deconstruct chemistry's magical effect on vegetables, fruits, eggs, flour, salts, sugars, baking powder, yeast, flour, poultry, seafood, beef, and pork. There is a wonderfully authoritative bibliography and a good index. Highly recommended for all collections.--Wendy Miller, Lexington P.L., KY

Look this: El Precio de Todo:una Parábola de Posibilidad y Prosperidad
Smoky Mountain Magic: Traditional East Tennessee Favorites

Author: Junior League of Johnson City
Smoky Mountain Magic contains recipes from Tennessee's legendary favorites that have been passed from generation to generation. With over 75,000 copies in print, this is a must-have title by cookbook collectors.

Secret Life of Beer or Betty Crocker Outdoor Food

2009-01-09T01:24:00.000-08:00

Secret Life of Beer: Legends, Lore and Little-Known Facts

Author: Alan D Eames
Beer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified "king of beer," has traveled the world uncovering The Secret Life of Beer. In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric facts Eames has discovered, such as that in most ancient cultures only women were allowed to brew, and for much of history beer was considered a nourishing alternative to drinking water!

From its origins among early civilizations to a hallowed place in the history of mankind, the art, the history, the culture, and the mystery of fermented beverages is the subject of historical fact, mythological speculation, and philosophical enquiry. The Secret Life of Beer! shares bits and pieces of this intriguing cultural history, along with quotes from such diverse beer drinkers as Nietzsche and Charles Darwin, in an inviting, highly browseable format.

Interesting textbook: Qigong Teachings of a Taoist Immortal or 375 Essential Oils
Betty Crocker Outdoor Food: 100 Recipes for the Way You Really Cook

Author: Betty Crocker
Take the Party Outside!

When the sun is bright and the weather's just right, outside is where you want to be. This book is packed with 100 easy, festive recipes that are perfect for dinners on the deck and parties on the patio—from small bites and barbecue classics to picnic favorites and cool drinks. Whether you're feeding your family or entertaining the entire block, these outdoor recipes are guaranteed to please. So invite some friends, fire up the grill and discover outdoor food that's out of this world!

Open the book for:

100 easy recipes that are perfect for outdoors—breezy party food, picnic portables, great grilled food, sumptuous sides and refreshing drinks
All your outdoor favorites, from dips, ribs and kabobs to
sandwiches, salads and cupcakes
Tips on how to get the most out of summertime fruits, vegetables and herbs
30 tempting color photographs

Cocina Espanola or Cooking Ladies Recipes from the Road

2009-01-08T16:42:00.000-08:00

Cocina Espanola

Author: Edimat Libros Staff
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.

Book review: Rufus Estes Good Things to Eat or The Dog Diet
Cooking Ladies' Recipes from the Road: Stovetop Creations and Travel Adventures

Author: Phyllis Hinz
PHYLLIS HINZ and LAMONT MACKAY began their business partnership in 1977 with the ownership of several restaurants. They have worked as food columnists, travel writers, and restaurant consultants. Originally from Canada, they now travel North America in their motor home equipped with everything they need to write and cook from the road.

Revolution in Eating or The Traditions of Christmas

2009-01-08T06:00:00.000-08:00

Revolution in Eating: How the Quest for Food Shaped America

Author: James E McWilliams
Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.
Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as "fit for swine," became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine.
While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade amongthe colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a "culinary declaration of independence," prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.

Publishers Weekly
"[T]he way [colonial] Americans thought about food was integral to the way they thought about politics," McWilliams persuasively argues in this survey of the creation of American cuisine. The Texas State University-San Marcos history professor explores what the colonists ate and why, how that affected their emerging political and cultural values, how their farms and their rights intersected and how "food remained at the core of America's Revolution." At the root of American cuisine, McWilliams finds, is the immeasurable impact of Native American agricultural practices. He explores the effect of the staple crop peculiar to each area of colonial America upon the development of regional foodways, as well as upon their economic and social practices. With remarkable clarity, he delineates the technical aspects of various agricultural tasks, from crop cultivation (sugar cane, rice, tobacco, corn, wheat) to more domestic work (building a kitchen garden, churning butter). The broad range of scholarship, the smooth weaving of political and social history and the full notes and fat bibliography will inform historians, while the lucid style and jaunty tone (the Quakers were "a people who made a virtue of frugality while making frugality more elaborate than anyone could have imagined") make this accessible to all. (July) Copyright 2005 Reed Business Information.
Library Journal
Meticulously researched and packed with fascinating detail, this book provides an excellent account of the culinary development of Colonial America. Positing that "the agrarian values that colonists fought the Revolution to protect and preserve became the very values that Americans would use to frame their new foodways," McWilliams (history, Texas State Univ., San Marcos) reveals how the evolution of distinct and varying processes of the cultivation and preparation of food, the development of relationships with Native Americans, and the presence (or absence) of a slave culture reflected and affected the economic, ethnic, racial, and social development of the English West Indies, New England, the Chesapeake Bay region, the Carolinas, and the Middle Colonies. The extensive use of primary sources captures the immediacy of the Colonists' experiences, both humorous and sobering. McWilliams delivers an eminently readable history of food preparation and consumption in nascent American culture. Highly recommended for academic and larger public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2005 Reed Business Information.

Table of Contents:
Introduction : getting to the guts of American food 1
1 Adaptability : the bittersweet culinary history of the English West Indies 19
2 Traditionalism : the greatest accomplishment of colonial New England 55
3 Negotiation : living high and low on the hog in the Chesapeake Bay region 89
4 Wilderness : the fruitless search for culinary order in Carolina 131
5 Diversity : refined crudeness in the Middle Colonies 167
6 Consumption : the British invasion 201
7 Intoxication : finding common bonds in an alcoholic empire 241
8 Revolution : a culinary declaration of independence 279

Read also Desperation Entertaining or Pig Perfect
The Traditions of Christmas

Author: Victoria Magazine Staff
Bring the wondrous charm and spirit of Christmas into your heart as you spend it with those you treasure most. The tips and advice are here: for beautifully decorating your home and tree, making gifts that will delight, and preparing recipes to savor. Evoke the romance of a traditional holiday with imaginative ideas that will enhance your Christmas today.

Tale of Two Valleys or Great Lake Effects

2009-01-07T20:19:00.000-08:00

Tale of Two Valleys: Wine, Wealth and the Battle for the Good Life in Napa and Sonoma

Author: Alan Deutschman
It’s Napa versus Sonoma, and the antics are rampant!

When acclaimed Vanity Fair journalist Alan Deutschman came to the California wine country as the lucky house guest of very rich friends, he was surprised to find a civil war being fought between Napa Valley, which epitomized prestige and wealthy excess, and neighboring Sonoma Valley, a ragtag bohemian enclave so stubbornly backward that rambunctious chickens wandered freely through town. In A Tale of Two Valleys, Deutschman wittily captures these stranger-than-fiction locales and uncorks the hilarious absurdities of life among the wine world’s glitterati. The cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than the struggle for the soul of one of America’s last bits of paradise.

A San Francisco Chronicle bestseller

The New York Times
As depicted in this ardent and amusing travelogue, Sonoma is a place in transition and perhaps in jeopardy. This part of wine country has a bohemian atmosphere that reminds Mr. Deutschman of Berkeley, making its full-time residents that much more resentful of wealthy new weekend people as they encroach. (A really exclusive event, Mr. Deutschman says, is liable to be held on a Tuesday night when they are not around.) Meanwhile, in nearby Napa Valley, land prices have skyrocketed to drive out pockets of free-spirited eccentricity; here the resorts and the rich hold sway. This book treats Napa as Sonoma's worst nightmare. — Janet Maslin
The Washington Post
Deutschman's tales of rebels in paradise, wealthy weekenders trying to go native and the "glassy-winged sharpshooter," an invasive insect that threatens to suck the water out of the wine, make for a fun read, although one often as light as the lavender-flavored crиme brыlйe he eats at the end of a well-described local feast. — David Helvarg
Publishers Weekly
In this brief, intoxicating book, Vanity Fair contributor Deutschman (The Second Coming of Steve Jobs) chronicles the year or so he spent as a freeloading guest at some of the finest homes in the Sonoma and Napa valleys in the heart of California's near-mythic wine country. He eavesdrops on conversations at the cafe and bookstore, talks to locals at the Tuesday farmer's market and indulges in bottle after bottle of fine wine (one even costing half a million dollars) at the best tables. While he is not shy about writing about his personal pleasure with life in the valley, he is no mere hedonist. He's also a fine reporter, who documents the force new tech money pouring in from Silicon Valley is exerting on the shabby gentility of the wine region. After revisiting some of the same territory covered earlier by James Conaway in Napa and The Far Side of Eden, Deutschman picks up the story in present-day Sonoma with the community's efforts to defeat the very same kind of luxury resorts that first made Napa the darling of glossy travel magazines. He serves up the drama glass by glass, starting with a rather mellow debate over loose chickens in the town square, building to the battle between the town folk and a luxury hotel developer, and culminating in an election fight between the new professional class and the bohemians for control of the Sonoma City Council. What remains longest in the memory are his portraits of the wine makers themselves-some known stars, such as Jean Phillips, proprietor of cult winery Screaming Eagle, and others less so. Rarely has such an exclusive world and its inhabitants been made so accessible. (Apr.) Copyright 2002 Cahners Business Information.
Library Journal
Deutschman (The Second Coming of Steve Jobs) has written a highly readable account of life and strife in two of California's eminent wine valleys-Napa and Sonoma. In his view, Napa has fallen victim to the excesses of skyrocketing real estate prices, luxury estates, and pursuit of the perfect wine. Sonoma is poised to follow the same path unless an assorted group of organic farmers, retirees, and aging hippies can prevent it. Deutschman gives us his impressions of their successes and setbacks as they win city council seats, argue among themselves, fight off a luxury resort, and create a nature preserve. His book's strength, however, is its many striking (and not always flattering) profiles of people who shaped Napa's and Sonoma's past and are shaping the valleys' futures. Recommended for general interest readers and public libraries wherever winemaking is a way of life. [Previewed in Prepub Alert, LJ 12/02.]-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2003 Reed Business Information.
Kirkus Reviews
A skimming visit to the cultural-political dichotomy incarnated by the Napa and Sonoma valleys. They may be neighbors, but they have gone their separate ways: Napa went upscale, elegant, and refined; Sonoma kept it real and welcomed the bohemians. Journalist Deutschman (The Second Coming of Steve Jobs, 2000) embraces this bifurcation—the irreverent and anachronistic vs. New Money, the innocents vs. the soulless, elitism vs. small town, residents vs. weekenders, Sebastiani vs. Mondavi—and quickly throws his lot with the free spirits and iconoclasts. They are an appealing group: subversive, mischievous, and fully aware that they are on to something very special in their Sonoma Valley homes. The Napa-ites are far less attractive, typified by the notorious Wine Auction and restaurants in which the farmers who supply the tony vegetables couldn't afford to eat. Of course, they make excruciatingly easy targets: "The plutocrats . . . could they ever imagine that they are making pilgrimages to listen to trailer people?" Readers may be irked or uncomfortable with this neat parting of the waters, figuring that maybe there is something under the crust that ought to be poked at. Not Deutschman, who operates in only a small amount of the acreage he could explore, spending most of his time following a local election and the fate of a couple of land-use initiatives. These are not uninteresting, and their impact will be critical to the future of Sonoma. But readers will wish for other impressions than those radiated by Deutschman's small circle of friends. When a small-scale farmer suggests that a ballot initiative isn't "as simple as people are making it out to be. People haven't looked at itfrom a whole perspective," Deutschman characteristically fails to pull that comment up and thoroughly examine its roots. The characters and mindsets he portrays here are overly flogged and easily pigeonholed; a sampling from deeper down, where it might be democratically messy and maybe even revelatory, would have been nice. Readable, but shallow and too neat.

New interesting book: Readings in Industrial Organization or Corporate Public Affairs Interacting With Interest Groups Media and Governments
Great Lake Effects: Buffalo beyond Winter and Wings

Author: Junior League of Buffalo
The Junior League of Buffalo invites you into a world of...Hidden Treasures, Captivating Art, Intriguing Facts, Fabulous Recipes ... truly Buffalo Beyond Winter and Wings. The 1997 New England Regional Winner of the Tabasco Community Cookbook Award.

Lowfat Cooking for Dummies or Cannibis Companion

2009-01-07T11:37:00.000-08:00

Lowfat Cooking for Dummies

Author: Lynn Fischer
If a skimpy salad doused with a tasteless dressing is your idea of lowfat dining, hold on to your calorie counter. Lowfat cooking has come a long way. In fact, many of your high-calorie food favorites have an enticing, healthier equivalent in a lowfat version. Think chili. Potato pancakes. Or even cheesecake. It’s true. If done right, bite for bite, lowfat cooking can be as generous in flavor as its high-fat counterpart. And once you (and your body) have begun to sample the benefits of a lowfat menu, chances are you’ll turn lowfat cooking into a permanent lifestyle change.
With the help of Lynn Fischer, celebrated host of two TV cooking shows, Lowfat Cooking For Dummies helps you prepare meals worthy of a high-class health spa. In practically no time, you’ll see how simple and fun it is to slenderize your kitchen pantry and get your cooking regimen in gear. From finding hidden fats to reading labels, the book gives you the skinny on:

Cholesterol, saturated fats, trans fatty acids—what they are and where they come from
What “lowfat,” “fat-free,” and “reduced fat” really mean
Tips on stocking a lowfat pantry—including what canned and packaged foods to keep (including pretzels, popcorn, chips, and cookies!)
What oils, condiments, and flavorings to use—including a table of oils indicating saturated fat content and a comprehensive list of herbs and their uses
Meat, poultry, fish, and eggs—tips on finding sources of lowfat red meat, what lean really means, and telling “good” eggs from “bad”

Plus Lowfat CookingFor Dummies brings you quickly up to speed on the joys of lowfat cooking—making your transition into a lowfat menu as delicious as it is painless. You’ll reexperience old favorites like French Toast or a BLT or Oatmeal Raisin Cookies and discover how cutting calories in no way impairs taste. And you’ll get a fresh reinvigorating take on traditionally healthy salads, as well as a host of entrees:

One-pot Soups and Casseroles—including Chicken Soup with Vegetables, Lentil Soup, Chili, and Pork and Garbanzo Bean Stew
Fish and shellfish—including Cod with Ginger-Orange Sauce, Herbed Mahi Mahi, and Shrimp and Crab Gumbo
Meat and poultry—including Meat Loaf, Sweet and Sour Pork, and Roast Chicken
Sandwiches—including Chicken Salad, Deviled Ham, Egg Salad, Feta Cheese Hamburgers, and Grilled Cheese

The book is chockfull of hints on how to turn usually high-fat fare like Hollandaise Sauce and White Sauce into something light and tasty. Desserts such as Strawberry Cheesecake and Peach and Blackberry Tart can, at last, be enjoyed as a guilt-free pleasure. Brimming with suggestions for healthy, lowfat eating on every page.

Book review: Windows Internet Explorer 7 Illustrated Essentials or Musimathics Volume 2
Cannibis Companion: The Ultimate Guide to Connosseurship

Author: Steve Wishnia
This innovative, one-of-a-kind compendium is decidedly upscale. It treats cannabis as just another fine thing to be savored, like a great wine, good cigar, gourmet chocolate, or single malt scotch. Author Steven Wishnia, a former senior editor at High Times, America’s most popular counterculture magazine, divulges everything the aspiring connoisseur needs to know, including the long history of cannabis and its biochemical properties, the best “vineyards,” step-by-step diagrams on crafting joints, smoking etiquette, and a top 20 list of the very best strains, complete with tasting notes.

Wild Strawberries and Cream or Altbier

2009-01-06T23:55:00.000-08:00

Wild Strawberries and Cream

Author: Jo Anne Clark Brown
Wild Strawberries and Cream is a collection of more than 120 mouth-watering recipes that use strawberries as a main ingredient, weather for breakfast, brunch, salads, main course, desserts, pies, tarts, beverages, ices, jams, jellies, or syrups. All of the recipes are originals by the author - most are simple to make - and every one is simply scrumpitious. The thirty-two pages of full-color photographs dramatically illustrate attractive ways to present the dishes to friends, family or guests.

See also: Black Gold Stranglehold or Defying Hitler
Altbier: History, Brewing Techniques, Recipes, Vol. 12

Author: Horst D Dornbusch
Altbier is considered Cermany's oldest and most famous beer style. This book explains how it was brewed in Dusseldorf centuries ago by brewmonks and brewnuns, and how to brew one today. Covers brewing process, recipes, and much more.

Food Nutrition and the Young Child or Preserving in Todays Kitchen

2009-01-06T14:14:00.000-08:00

Food, Nutrition, and the Young Child

Author: Jeannette Endres
The only book of its kind on the market today, this practical, easy-to-read volume provides readers with a basic understanding of food and nutrition as it applies to the care of children from birth through age eight. Great attention is given to food and nutrition problems seen in young children, and strategies are provided for parents in fostering good eating habits. This book introduces the current Centers for Disease Control (CDC) growth charts for body mass index (BMI) for children over the age of two, as well as the latest Food Guide Pyramid for Young Children. Coverage encompasses basic nutrition principles, examines what to feed children and when, and explores ways to use the requisite daily eating ritual as a teaching/learning experience. Discussions include the latest American Academy of Pediatrics recommendations for television viewing and for daily activity. Hot topics include: the promotion of healthful eating behaviors, reflux and reflux disease, and the new standard allowing a wider acceptable fat range for each age group. Numerous appendices providing additional helpful material in an easy-to-use format, making this the perfect resource for educators, administrators, parents, food-service staffs and food-service planners.

Book review: La conducción y la Dirección en Enfermería
Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

Author: Jeanne Lesem
Preserving and pickling the easy, modern way: in small quantities for today's small households. Forget about big jars and hours of work on a hot summer's day. Some recipes call for as few as two ingredients; some don't even require cooking. There are also recipes for beverages, salsas, baked goods, and other desserts using jarred foods as ingredients. Special equipment? Nope. The lingo is defined in a glossary, a source list suggests where to buy wide-stemmed jar funnels (handy but not necessary), pickling lime (a white powder, not fruit) and calorie-reduced pectin.

Lobels Meat and Wine or Professional Chefs Art of Garde Manger

2009-01-06T03:33:00.000-08:00

Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

Author: Stanley Lobel
When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyère cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

Go to: 101 Weight Loss Tips for People with Diabetes or For Teenagers Living with a Parent Who Abuses Alcohol Drugs
Professional Chef's Art of Garde Manger

Author: Frederic H Sonnenschmidt
Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes:

Updates on the role of the garde manger chef to reflect the growing trend toward healthy eating.
Lavish color photographs in a 16-page full-color insert.
Exciting salads and vegetarian pates and terrines.

Table of Contents:
CENTERS FOR COLOR RESEARCH AND COLOR FORECASTING.
History: Resource and Inspiration.
Color Forecasting for Historical Cities.
Color and Image Forecasting.
The Color Marketing Group.
Atelier 3D Couleur.
PSYCHOLOGY AND COLOR MARKETING.
History of the Milka Cow.
Trends in Color and Pattern.
Cyclic Recurrence of Collective Color Preferences.
Display Design/Design Etc.
Fashions in House Paint.
COLOR CYCLES IN INDUSTRY.
Color Forecasting and Marketing for Home Furnishings.
Color Forecasting--Mystery or Science?
Automotive Design and Color Forecasting.
European Environment and Furnishings.
Technology and Textile Design.
Designer of Distinction.
A Colorful Experience.
COLOR IN PRODUCT AND GRAPHIC DESIGN.
Color Forecasting: Crystal Ball or Educated Choice?
Color.
Beyond the Crystal Ball.
Posters.
TECHNIQUES OF COLOR PREDICTIONS.
Confessions of a Color Tracker.
Colourcast ServicesTM.
Pat Tunsky, Inc.
Shopping Is In-Depth Market Research.
NOTES ON FASHION COLOR FORECASTING.
Textile Design and Apparel.
The Color of Excitement--The Excitement of Color.
Peclers Paris.
Timing is Everything.
Japan Fashion Color Association.
TECHNOLOGY AND THE FUTURE.
The Dimensions of Color.
Cachet: Color for the Rest of Us.
Precision Color on Desktop Systems.
Forecasting Color in Graphic Arts Industry.
Color in the Future.
Glossary of Terms.
Color Forecasting Associations.
Bibliography.
Index.

Consider the Oyster or Tao of Cooking

2009-01-05T16:51:00.000-08:00

Consider the Oyster

Author: MFK Fisher
M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.
James Beard
She writes about fleeting tastes and feasts vividly, excitingly, sensuously, exquisitely. There is almost a wicked thrill in following her uninhibited track through the glories of the good life.
Patricia Storace
M.F.K. Fisher ... brings onstage a peach or a brace of quail and shows us history, cities, fantasies, memories, emotions.
Shana Alexander
M.F.K. Fisher is our greatest food writer because she puts food in the mount, the mind and the imagination all at the same time. Beyond the gastronomical bravura, she is a passionate woman; food is her metaphor.

New interesting book: Economics or The Political Economy of Trade Protection
Tao of Cooking

Author: Sally Pasley
Legendary vegetarian cookbook.
Dawn Hewitt - Herald-Times
[T]he recipes - all vegetarian - are as yummy as ever.

Table of Contents:
Foreword
Introduction
Menus
Breakfast
Breads
Eggs, Omelets and Quiches
Sandwiches and Snacks
Appetizers
Soups
Entrees: Vegetable Dishes
Entrees: Mexican Dishes
Entrees: Pasta, Gnocchi, and Noodles
Vegetables and Side Dishes
Salads
Desserts
Glossary of Ingredients
Index

Deep South Staples or Muffins Galore

2009-01-05T05:10:00.000-08:00

Deep South Staples: Or How to Survive in a Southern Kitchen Without a Can of Cream of Mushroom Soup

Author: Robert St John
A lively cookbook for Southerners who wish to recapture the tastes, smells, and memories of their youth -- and for fans of Southern cooking everywhere
Food in the South is a religion. Yet the problem with a lot of Southern cooking is the ever-present can of cream of mushroom soup. In this lively, humorous cookbook, Robert St. John shows Southerners (and all fans of the cuisine) how to indulge in the ideas and tastes that inspired Southern cooking, without resorting to ingredients like that canned soup in the recipe. The classic dishes are all here; they just taste better! Sections include cocktail party fare, funeral food, breakfasts, salads and soups, summer suppers, cakes, vegetables, chitlins, desserts, sides, and much more. Recipes include Buttermilk Chicken, Pecan Crusted Redfish, Fried Catfish, Cajun Popcorn, Corn Fritters, and lots of other Southern classics.

Book review: El Salto Radical: una Lección Personal en Mando Extremo
Muffins Galore

Author: Catherine Atkinson
Not just for breakfast anymore, muffins are appropriate for every occasions and meal. Delicious photographs of the muffins accompany 120 recipes. The chapters include: Fruit muffins, Chocolate Muffins, Nuts and Spices, Savory Muffins, and Healthy and Special Diet Muffins. This comprehensive collection of all-time classic muffin recipes contains loads of old favorites to bring back sweet memories of childhood, and a number of new recipes that will have the whole family pleading for more. You'll find old staples like Mixed Berry Muffins, Double Chocolate Chip and Cinnamon Swirl Muffins to new interpretations of traditional recipes like Sweet Potato, Roasted Chili and Feta to Coffee Walnut and Fresh Raspberry and Lemon Muffins.

The HACCP Food Safety Employee Manual or Wedding Trivia

2009-01-04T20:28:00.000-08:00

The HACCP Food Safety Employee Manual

Author: Tara Paster
The HACCP Food Safety Employee Manual is a complete, user-friendly guide to understanding proper food handling procedures, food hazards, monitoring techniques, corrective actions, and record keeping that all foodservice operations are required to follow. Collectively called the Hazard Analysis and Critical Control Point (HACCP), this system was established by the U.S. Department of Agriculture and is used during the preparation and service of meals to ensure the safety of food from farm to table.

Incorporating the most recent rules and regulations of the 2005 FDA Food Code, this helpful manual clearly uses the five points of a star to illustrate major elements that encompass a successful HACCP system in a foodservice operation:

• Master prerequisite programs

• Food defense

• Evaluate hazards and critical control points to create a HACCP plan

• Understand critical limits, monitoring, and corrective actions

• Confirm by verification, record keeping, and documentation

The HACCP Food Safety Employee Manual covers all HACCP principles, processes, and procedures, including prerequisite programs and food defense. This helpful guide also comes complete with a certificate exam that enables foodservice employees to demonstrate their understanding of the HACCP principles.

Go to: Inflammation Syndrome or Feeding Baby
Wedding Trivia: A Fun Game to Play at Bridal Showers

Author: Courtney Cook
A wedding trivia game packaged in a card deck - a fun way to get a wedding shower off to a fast start. Here are 52 trivia questions to amuse and entertain every guest. The cards cover five areas including Wedding Traditions, Wedding Superstitions, Words and Quotes, Customs Around the World, and Fascinating Facts.
Examples: (Answers are in bold type)
1. The average cost of an wedding is:
a. $6,000
b. $12,000
c. $28,000
d. $24,000
2. What percentage of brides are 30 or under?
a. 14.8 %
b. 26.2 %
c. 43.7 %
d. 64.2 %
e. 81.3 %
3. June is traditionally a lucky month to marry because:
a. June is named after the Juno, the goddess of women, who safeguards those married during that period
b. It is a month graced by an abundance of roses, which adds to the romance of weddings
c. It is before the harvest time
d. All of the above
4. The average wedding cake of three-tiers provides:
a. 100 servings
b. 200 servings
c. 153 servings
d. 88 servings

My Mexico or Slow Food

2009-01-04T09:47:00.000-08:00

My Mexico: A Culinary Odyssey with More Than 300 Recipes

Author: Diana Kennedy
"Why my Mexico?" asks Diana Kennedy in her introduction to this long-awaited book. The answer is simple and obvious: it is a highly personal book about the Mexico she knows. And no one knows Mexico the way Diana does.     When Diana Kennedy first came to Mexico more than forty years ago, she did not intend to become the country's premier gastronome. But that is what she has become, traveling endlessly, learning the culinary histories of families, hunting elusive recipes, falling under the spell of the beauty of a countryside that produces such a wealth of foods. She has published five books and is referred to variously as the Julia Child, the Escoffier, and the high priestess of Mexican cooking. Most important, she has taken as her eternal project to record not only the wealth of Mexican culinary knowledge and folklore but also the fascinating stories behind it all.

My Mexico records Diana's recent wanderings, along with memories stored away from previous trips.    With wondrous, novelistic prose, Diana tells the story behind her discovery of each dish, from the Pollo Almendrado (Chicken in Almond Sauce) she discovered in Oaxaca to the Estafado de Raya (Skate Stewed in Olive Oil) that delighted her in Coahuila. Yes, there are some fairly simple recipes for inexperienced cooks—look for the new guacamoles and the addictive chilatas. More complicated ones are for aficionados who know the intricacies of the ingredients.

Times have changed greatly since Diana published her first book. More and more ingredients are available in the U.S., and  more and morepeople have learned of the true joys of real Mexican cooking. One thing has not changed—Diana Kennedy's passion. For those who already are familiar with her work, this volume is a much-needed addition to your library. For those who are not, you are in for a treat of the first order.
Publishers Weekly
In a deeply knowledgeable celebration of the diverse regional cuisines of Mexico, acclaimed gastronome Kennedy (The Cuisines of Mexico, etc.) presents a tour de force, with the emphasis on authenticity. She incorporates family heirloom recipes (e.g., Sra. Redondo's Steamed Tacos Filled with Vermicelli; the Andrea Family's Stuffed Ancho Chiles) with traditional signature dishes of various locales, as well as adaptations of restaurant favorites and classics collected over her 40-year sojourn south of the border. Kennedy divides chapters by geographical region and takes readers on a meandering culinary journey, replete with detailed accounts of local topography, seasons, sights, sounds and scents. Departing from the didactic tone and careful organization of her previous works, Kennedy dispenses with in-depth discussions on ingredients, equipment and technique, referring readers instead to her The Art of Mexican Cooking. While there are condiments like Salsa Verde, Guacamole of Jerez and Jalapeno Chile Relish that even inexperienced cooks can easily render, the recipes, most of which are laborious and involve hard-to-find ingredients, speak largely to well-traveled culinary aficionados or Mexican expats eager to replicate foods of their homeland (e.g., creamy, cheesy Zucchini Michoacan Style; pastry turnovers like Gorditas from Hidalgo; Oaxacan Squash Vine Soup). This book is as much a work of cultural anthropology as it is a recipe reference.
Library Journal
Kennedy is widely acknowledged as our preeminent authority on Mexican cooking; her previous cookbooks, including The Art of Mexican Cooking (LJ 8/89), are classics in the field, as her new book is surely destined to be. She first visited Mexico in the late 1950s and has lived there for more than 20 years. Now she offers a culinary journey through the different regions of the country, focusing more on her recent travels but often contrasting them with earlier visits and discoveries. Kennedy is interested not only in the broad culinary history of each region but also in the personal family histories of the cooks (mostly home cooks, but a few chefs, too) she has encountered along the way. Many of these recipes are unusual and have not been recorded anywhere else. Kennedy is passionate about preserving these historical recipes -- and indeed whatever culinary traditions still remain as industrialization and development overtake the country -- and she has followed her quest from large, thriving city marketplaces to tiny, remote villages. Essential.

Book about: Blue Skies No Fences or Ike
Slow Food: The Case for Taste

Author: Carlo Petrini
Take a breath.... Read slowly.
How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.
In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.
Slow Food not only recalls the origins, firststeps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As Newsweek described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."
Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.

Publishers Weekly
Slow Food, a group of 75,000 members that supports recognition of traditional foods and eating patterns (e.g., the family meal), is an important player in today's battle for the palates and stomachs of the world. As "The Official Slow Food Manifesto" states, "Slow Food is an idea that needs plenty of qualified supporters," but to find them, it's going to need more friendly material than this didactic screed. Italian journalist Petrini founded the group in 1989, changing the name of a previous organization from Arcigola to Arcigola Slow Food in response to the opening of a McDonald's in Rome's Piazza di Spagna, a development described in excruciating detail. Petrini's condescending tone ("When you see the word `flavorings' on the package, don't imagine that it always refers to natural substances") isn't helped by a clumsy translation that adheres to Italian syntax. It's a shame, because the elitist tone and convoluted language obscure Petrini's informed opinions on genetically modified organisms and nutritional education in the schools (he references mainly Italian public schools). Petrini's case against McDonald's is perhaps his strongest card, but it's geared mainly to an Italian, or at least European, audience (it's doubtful that many American parents comfort themselves with the thought that "when they're old enough the kids will develop a taste for Barolo") and more thorough and better written arguments have already been made, most notably in Eric Schlosser's Fast Food Nation. (July) Copyright 2003 Reed Business Information.
Library Journal
Neither a cookbook nor a foodie memoir, Slow Food is nevertheless an important work. Its closest recent companion would be Eric Schlosser's Fast Food Nation, but instead of further condemning the fast-food industry, this book extols regional food traditions and ingredients and other elements of the slow-food movement. Started in 1989 by Italian food writer Petrini as a reaction to the fast-food lifestyle that was threatening to homogenize Italian culinary traditions, the movement has spread to more than 40 countries. Petrini's book is both a philosophical treatise and a history of the movement all in one slim volume, yet it suffices. Slow Food will help the reader better understand why so many cookbooks and chefs promote local and seasonal produce. Petrini, too, promotes quality, locally produced ingredients in the service of taste, and taste as a key to pleasure. More important, however, he recognizes the cultural and environmental impact of the food heritage that he strives to preserve. Appendixes noting the movement's Italian and international foodstuffs provide an interesting closing note. Recommended for serious culinary collections in public and academic libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.

Complete Idiots Guide to Homemade Ice Cream or Brownies Good Housekeeping Favorite Recipes

2009-01-04T00:05:00.000-08:00

Complete Idiot's Guide to Homemade Ice Cream

Author: Dick Warren
Scream for ice cream!

Homemade ice cream has a special taste that money can't buy, and it is a family activity and summer tradition in many homes. But for the novice, homemade ice cream isn't as simple as it seems, and even families that have been making it for years look for new recipes and ideas to challenge their skills and delight their taste buds.

More than 200 fully tested recipes, ranging from the simple to the sublime
Step-by-step instructions for making ice cream, sherbet, sorbet, frozen yogurt, and gelato, as well as frozen and ice-cream based drinks
Topping and serving recipes and ideas

Author Biography:
Dick Warren is the owner of Four Seas Ice Cream, Inc., located on Cape Cod, MA. His ice cream was named by Gourmet Magazine as the "best ice cream in the northeast," and selected by USA Today as one of the top ten in the country.
Bobbi Dempsey is the author of several books, including The Pocket Idiot's Guide to Home Inspections. She is a freelance writer/editor for Playboy, Maxim, Muscle & Fitness, and many other major magazines.

See also: The Cluetrain Manifesto or Javascript Demystified
Brownies! Good Housekeeping Favorite Recipes

Author: Good Housekeeping Magazin
From the trusted Good Housekeeping test kitchens, a mouthwatering collection of everyone's favorite treat.
A tasty new title in the popular Favorites series.

Brownies, blondies, bars, squares, shortbread, triangles, hermits, and fingers: whatever the name or shape, they are delicious, easy to make, and always popular. In this irresistible cookbook, Good Housekeeping provides a delectable selection of nearly 100 brownie varieties. There's a treat for every taste—with nuts or without, and in rich chocolate, zingy lemon, cherry-cheesecake, and dozens of other flavors. Make them from scratch or choose the ones that start with a mix and then embellish them. You can also select no-bake and low-fat versions. Each recipe includes a headnote with useful information and complete nutritional breakdowns. Hints and tips, supplemented with scrumptious-looking how-to photos, are sprinkled throughout. And, as always, the recipes have been triple-tested by Good Housekeeping for reliability and taste.

Food or Cooking for Two

2009-01-03T15:24:00.000-08:00

Food: A Culinary History

Author: John Louis Flandrin
At what point in history did people start serving meals at regular hours? Would we still be eating communally today if the Black Plague hadn't forced diners to eat at a safe distance from each other? What's the real story behind the origin of pasta? These are just a few of the tantalizing questions that are answered in this fascinating history of food from prehistoric times to the present. This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

"Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook.... Food ...is exactly what we have needed." —Julia Child

"Food excels in its thoroughness, its epic sweep, and its rootedness in culinary tradition ...it's also a pleasure." —Salon.com

See also: Two Towns in Provence or The Glow
Cooking for Two: Efficient and Delicious Small-Portion Meals

Author: Shady Oak Press
Forget trying to adapt standard recipes to smaller portions, these 100+ dishes were designed expressly for intimate servings for two. Divided seasonally, the tempting suggestions include easy, everyday summer fare such as warm chicken salad with fresh peaches, cornmeal-crusted scallops with corn relish, and orange gingerbread with citrus cream. As the autumn chill sets in, settle down with a bowl of tortellini stew with spinach and tomato, Moroccan lamb chops, and a warm chocolate truffle tart. With serving suggestions displayed in full color, the offerings span the complete meal, from appetizers through dessert. There are also numerous sidebars with wine pairing suggestions, tips for cooking and grilling smaller amounts of food, and money-saving ideas for reusing excess ingredients.

365 Foods Kids Love to Eat or Dakshin

2009-01-03T03:43:00.000-08:00

365 Foods Kids Love to Eat: Fun, Nutritious, and Kid-Tested!

Author: Sheila Ellison
A complete guide to HAPPY, healthy mealtimes

Here it is-the cookbook parents have been waiting for, filled with carefully chosen, great tasting, good-for-you, kitchen-tested recipes that appeal to the whole family, especially the kids! Encourage healthy attitudes toward food and lifelong, wholesome eating habits with 365 Foods Kids Love to Eat!

Perfect for busy parents and child-care providers

"A book with all the goodies." -Daily News

"As a mother and pediatrician, I have found this book to be full of healthful recipes that kids really like! A must for anyone who has the happy and sometimes perilous job of feeding children."
--Joan Slackman, MD

"Parents with children who hate all food (except Lucky Charms) will grasp this book to their breasts with gratitude." --Fresno Bee

Go to: Small Group and Team Communication or Charismatic Capitalism
Dakshin: Vegetarian Cuisine from South India

Author: Chandra Padmanabhan
""Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this cookbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin Vegetarian Cuisine from South India presents the finest cooking from this region."--BOOK JACKET. "From sambars and rasams, to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus bondas and vadais."--BOOK JACKET.

The Venison Cook or Hospitality in Medieval Ireland 900 1500

2009-01-02T18:01:00.000-08:00

The Venison Cook: 106 Imaginative Recipes

Author: Diane Dalton
Venison is one of the original freerange, additive-free meats, low in fat and cholesterol and gaining popularity by leaps and bounds in this health-conscious age. Here are 106 recipes ranging from soups and cold buffets through to the more challenging and exotic dish for that special occasion, all making the most of this delicious meat. The authors give practical advice on species, culling and seasons, preparation of meat and marinading, as well as a wealth of suggestions and new ideas for combinations of ingredients. The authors' easy style is complemented by an entertaining series of Matthew Lawrence cartoons throughout.

Books about: Power Privilege and Place or Information Security Governance
Hospitality in Medieval Ireland, 900-1500

Author: Catherine OSullivan
This book reconstructs, from a range of documentary sources, the practice of hospitality, in its widest sense, and addresses the motivating forces that lay behind its provision, reception and reciprocation.

Table of Contents:
Illustrations 6
Acknowledgements 7
Abbreviations 9
Introduction 11
1 Hospitality in medieval Ireland: An introduction to the sources 17
2 From kings and clerics to wandering bands and exiles: Recipients of medieval Ireland's hospitality 31
3 Hospitality and the ordinary householder 63
4 Hospitality and the Irish nobility: Open-handed generosity in the royal courts of medieval Ireland 67
5 Hospitality and the Irish guesthouse-keeper 120
6 Hospitality and the Irish Church: Guesting, feasting and gift giving as prescribed by the Irish Church and practised throughout medieval Ireland 164
App Observations on the customs of hospitality in medieval Ireland 211
Bibliography 247
Index 261

Make it Now Bake it Later or Pennsylvania Trail of History Cookbook

2009-01-01T02:55:00.000-08:00

Make it Now, Bake it Later

Author: Anne Goodfellow
An update of the million-selling series from the 1950s, Make It Now, Bake It Later! The Next Generation answers the needs of today's busy home cooks with more than 200 mouthwatering recipes you can prepare in advance and put away till later. The roster of make-ahead dishes runs the gamut from starters and salads to main courses and desserts, and includes a number of much-loved classics, such as Cocktail Pizzas, Blue Cheese Roll-Ups, Barbecued Butterflied Lamb, Lasagna Lollapalooza, Shrimp and Cheese Casserole, Eggnog Mousse, and Chocolate Éclair Cake. Each recipe indicates exactly when to refrigerate or freeze the dish and how to cook it or otherwise prepare it before serving. This efficient, practical approach to mealtime frees up hours that might otherwise have been spent slaving over the proverbial hot stove!In 1958, homemaker Barbara Goodfellow self-published the first Make It Now, Bake It Later! cookbook in an effort to raise money to fight cystic fibrosis. The original book and subsequent sequels went on to sell more than 1.5 million copies. Barbara's son Scott and his wife Ann were inspired to revive the phenomenon with all-new dishes adapted for today's palate when they realized that the family was still receiving requests for favorite recipes even though the books had long been out of print. Considering the emphasis on convenience in this century, the concept couldn't be more modern. Author Bio: After living in more than a dozen major cities and entertaining everyone from family and friends to various politicians and media personalities, ANN GOODFELLOW has perfected the role of homemaker and hostess. She has contributed to several community cookbooks. SCOTT GOODFELLOW is a leading television news executive, most recently as Chief Executive Officer of CNBC Asia Pacific. Over the past two decades in addition to many years in television news, he has also worked for Dow Jones & Co., Inc.

New interesting book: Industrial Ventilation or Financial Accounting
Pennsylvania Trail of History Cookbook

Author: Stackpole Books
Recipes from Pennsylvania's 26 Trail of History sites, with a look at the state's food heritage and customs. Includes recipes for appetizers, soups, breads, main dishes, vegetables, desserts, and beverages.

Chinese Kitchen or Chefs Story

2008-12-31T17:14:00.000-08:00

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

2008-12-31T08:33:00.000-08:00

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

2008-12-30T20:51:00.000-08:00

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

2008-12-30T11:10:00.000-08:00

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

2008-12-30T00:28:00.000-08:00

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

2008-12-29T13:47:00.000-08:00

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

2008-12-29T02:05:00.000-08:00

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

2008-12-28T17:24:00.000-08:00

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

2008-12-28T06:43:00.000-08:00

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

2008-12-27T21:02:00.000-08:00

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

2008-12-27T12:21:00.000-08:00

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

2008-12-27T00:40:00.000-08:00

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

2008-12-26T14:59:00.000-08:00

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

2008-12-26T03:18:00.000-08:00

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

2008-12-25T17:37:00.000-08:00

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

2008-12-25T06:56:00.000-08:00

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 © 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

2008-12-24T20:15:00.000-08:00

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.

	(Your special message page)	iv
	How to Use This Book	1
	A Personal Touch	2
	Christmas Recipes	2
	A Place for Christmas Memories	3
	Pockets to Hold Christmas Treasures	3
	Sharing Favorite Christmas Recipes	4
	Sharing Helpful Information	4
	Contents	5
	Sharing Favorite Christmas Recipes	11
	Christmas Recipes	17

	Acknowledgements	7
	Foreword	9
	A Salad Primer	11
	Vinaigrettes and Creamy Dressings	31
	Green Salads	45
	Mixed Green Salads	57
	Vegetable Salads	69
	Pasta & Noodle Salads	81
	Bean & Grain Salads	93
	Chilled Seafood Salads	105
	Warm Salads	117
	Potato & Root Salads	129
	Hand-Held Salads	141
	Index	153
	About the Author	160

	Introduction	9
	Home Bar Basics	15
	The Best Ingredients	35
	Favorite Classic Cocktails	71
	Specialties of the House	109
	Bubblies and a Bit of Decadence	139
	Nogs, Grogs, and Other Holiday Warmers	153
	Summer Splurges	169
	Knockout Punches	191
	The After-Party	201
	Morning Glories and Tonics to Cure What Ails You	213
	Java Heaven and Spiked Tea Time	225
	Nonalcoholic Refreshers	237
	Snacks and Hors d'Oeuvres	249
	Mail-order Sources	276
	Bibliography	277
	Index	279

	Introduction : getting to the guts of American food	1
1	Adaptability : the bittersweet culinary history of the English West Indies	19
2	Traditionalism : the greatest accomplishment of colonial New England	55
3	Negotiation : living high and low on the hog in the Chesapeake Bay region	89
4	Wilderness : the fruitless search for culinary order in Carolina	131
5	Diversity : refined crudeness in the Middle Colonies	167
6	Consumption : the British invasion	201
7	Intoxication : finding common bonds in an alcoholic empire	241
8	Revolution : a culinary declaration of independence	279

	Illustrations	6
	Acknowledgements	7
	Abbreviations	9
	Introduction	11
1	Hospitality in medieval Ireland: An introduction to the sources	17
2	From kings and clerics to wandering bands and exiles: Recipients of medieval Ireland's hospitality	31
3	Hospitality and the ordinary householder	63
4	Hospitality and the Irish nobility: Open-handed generosity in the royal courts of medieval Ireland	67
5	Hospitality and the Irish guesthouse-keeper	120
6	Hospitality and the Irish Church: Guesting, feasting and gift giving as prescribed by the Irish Church and practised throughout medieval Ireland	164
App	Observations on the customs of hospitality in medieval Ireland	211
	Bibliography	247
	Index	261

	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

	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