Global Vegetarian or Indoor Grilling for Dummies

Global Vegetarian

Author: Jay Solomon

Welcome to the bold new world of The Global Vegetarian, a culinary celebration of tantalizing, creative, and healthful meatless meals. Offering vibrant, flavorful flare for every season and occasion, this collection of recipes is inventive, globally inspired, and at the vanguard of vegetarian cooking.

Each chapter is filled with nourishing and alluring recipes, from morning fare, soups, stews, and appetizers to entrees, side dishes, and desserts that feature an eclectic cornucopia of vegetables and fruits, wholesome grains and pastas, hearty beans and lentils, garden fresh herbs, sprightly chilies, and assertive spices. Included are such savory offerings as:

• Hummus with Roasted Red Chilies
• Criolla Stew with Spicy Corn Dumplings
• Jamaican Jerk Tempeh
• Rosemary Roasted Sweet Peppers
• Acorn Squash with Sun-Dried Tomato Cousscous
• West African Jollof Rice
• Capellini with Arrabiata Sauce
• Black Bean-Jalapeno Succotash
• Chayote Carrot Bread

Whether you are a confirmed vegetarian or are simply striving to add more excitement, flavor, and nutrition to your table, The Global Vegetarian is your guide to savoring the joys of the new meatless cuisine.

Publishers Weekly

Solomon, a food writer and chef, gathers inventive meatless recipes from around the world. Such traditional dishes as hearty vegetable soups are joined by variations like Jamaican Jerk Tempeh, which replaces chicken with ``wheat meat,'' and Brazilian Feijoada, a black bean stew in which the smoky chipotle pepper substitutes for meat. Chapters are organized mainly by course and feature ingredients which are frequently bypassed, like the beets and parsnips that are honored in New World Borscht, or given unexpected starring roles, as Chocolate Mocha Tofu Cheesecake and the non-dairy Mango Egg Nog. African entries, e.g., West African Jollof Rice, which combines kale, pigeon peas and ginger in a festive party dish, supply innovative fare for American tables. Although a recipe for Buttermilk Mashed Basil Potatoes recommends use of a food processor without any caveats about overprocessing (which can lead to gluey potatoes), experienced cooks will likely find some inspiration here. (Oct.)

Go to: The House or Wilsons Ghost

Indoor Grilling for Dummies

Author: Lucy Wing

Heard about the phenomenon called indoor grilling? From open or covered electric grills to contact grills, grill pans, and cooktop inserts, there are all kinds of indoor grilling options that are inexpensive to purchase, take little time to clean up, and store conveniently out of sight. Best of all, whether it’s a bright, sunny day, a rainy afternoon, or a cold, wintry night, you can still enjoy mouthwatering, healthy meals any time you’re in the mood to grill!

Indoor Grilling For Dummies takes you from beginner to master griller with a dash of humor, a splash of good fun, and lots of sizzling recipes. If you’re already an indoor grill owner, you’ll find ways to perfect your technique and expand your menus. Step-by-step guidance shows you how to:

• Choose the right indoor grill
• Speak a griller’s language
• Clean and maintain your grill
• Select the best accessories
• Cook for better health and great taste!

While indoor grilling isn’t rocket science, it isn’t a cakewalk either. This easy-to-follow guide gives you tips and tricks for grilling indoors like a pro, from warming the grill and selecting the right temperature to the secret to grilling success (marinating). Plus, you get dozens of fast, delicious, hassle-free recipes for everything from sausage to fajitas, barbecued pork tenderloin to brandied turkey, and grilled mushrooms to chicken Caesar salad. You’ll also discover how to:

• Create tasty appetizers and to-die-for desserts
• Cook safely on a patio or balcony
• Add a boost of flavor to every dish with marinades, sauces, and rubs
• Buy, store, and handlemeat, poultry, and seafood
• Choose veggies and fruits that are great for the grill
• Prepare for a special occasion

Featuring expert advice on reducing fat and calories in grilled foods, using grilled foods in sandwiches and wraps, and serving up a party with a meal that your guests will remember, Indoor Grilling For Dummies has all the buying and cooking tips you need to become an indoor griller extraordinaire!

Cocina Vegetariana Baja En Calorias or Tapas

Cocina Vegetariana Baja En Calorias

Author: Jenny Stacey

Healthful meals need not sacrifice tremendous flavor, as this series of substantial vegetarian meals makes clear. Recipes for appetizers, side dishes, soups, main courses, and desserts are included in each cookbook, and all keep nutrients and vitamins in mind when designing their delicious dishes. Full color photographs accompany recipe explanations throughout.
 

Sabor tremendo puede acompañar comidas sanas cuando recetas son creados tan atentamente como son en esta colección de libros de cocina vegetariana y sustancial. Entrantes, sopas, acompañamientos, platos principales, y postres deliciosos son todos ideados con nutrición, grasas, y vitaminas en mente. Por todos fotografía linda acompaña las recetas.

Book about: Carbohydrate Counting Cookbook or Smart about Chocolate

Tapas: Authentic Appetizers and Finger Food from the Bars and Restaurants of Spain

Author: Pepita Aris

Written by one of the world's leading experts in Spanish cuisine, an introductory section explains the role of these versatile little dishes in Spanish culinary culture.

Cookin Southern or Drink to Your Health

Cookin' Southern: Vegetarian Style

Author: Ann Jackson

Ann Jackson combines all the hominess of Southern cuisine with a dose of healthful eating in recipes that are vegetarian versions of standard favorites. Enjoy tomatoes and green beans, biscuits and piping gravy, Johnny-Reb dirty rice, Frogmore Gumbo and more. Tucked in between the Rhubarb cobbler, flawless cornbread recipes and trailer park specials are humorous reminiscences of life in the South.

See also: Contabilidad de Dirección

Drink to Your Health: Delicious, Easy-to-Prepare Juices, Smoothies, Teas, Soups and Other Beverages

Author: Anita Hirsch

As juice bars open across the U.S., the concept of healthy beverages is reaching more people than ever. Drink to Your Health offers over 125 vitamin- and mineral-packed recipes for both hot and cold beverages, including juices, smoothies, shakes, teas, infusions, soups, and more. Specifically formulated to help address - and possibly prevent - 40 ailments, from colds, headaches, and stress to cancer, HIV, and heart disease, the recipes include Tomato Veggie Powerhouse, Frosty Apricot Mint Cooler, and, of course, Classic Chicken Soup. Many recipes can be prepared with nothing more complicated than a hand whisk or long-handled spoon.

7 Centuries of English Cooking or Well Dressed Salad

7 Centuries of English Cooking

Author: Maxime De La Falais

The hundreds of recipes in Maxime de la Falaise's delightful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch.

Read also Homemade in Half the Time or Shiok

Well-Dressed Salad: Contemporary, Delicious and Satisfying Recipes for Salads

Author: Jennifer Joyc

Over eighty delectable recipes.

Salads can be so much more than a side dish.

Elevating salads to their rightful place as stylish, healthy, satisfying dishes, The Well-Dressed Salad offers more than eighty recipes exploring exciting textures and zingy flavors.

As well as putting a fresh spin on classic salads, such as Caesar salad, the book brings together unusual salad dishes from around the world where salads are an art form: the Mediterranean, North Africa, Asia and South America.

The chapters are organized by ingredient, from beans, lentils and grains, leaves and greens, to vegetables, fruit, noodles and rice to meat, fish and poultry. Each recipe is accompanied by:

• Advice on possible variations
• Serving ideas and advance preparation
• Classification of each salad as an appetizer, main course or side dish
• Recipes for tasty dressings and vinaigrettes
• Tips on choosing and using ingredients.

Each recipe has been tested twice to guarantee a stunning success every time.

Table of Contents:

Introduction
Salad Basics
World Flavors
Salad Leaves (Greens)

• In the Beginning -- Anitpasti, Mezze and Tapas

• Using Your Bean... and Lentils and Grains Too
• Pod Power

• You Say Tomato...
• Tomato Intelligence

• Leaves, Greens and Other Things

• Bring on the Vegetables

• Oodles of Noodles and Rice
• Asian Noodle Know-how

• Something Substantial -- Meat, Fish and Poultry

• Sides, Slaws and Potato Salads

• Juicy Fruit

Must-have Dressings and Vinaigrettes
The Sweet and Sour -- Oils and Vinegars
Accessories Make the Salad

Index
Acknowledgements

Let Us Eat Cake or World of Presidia

Let Us Eat Cake: Adventures in Food and Friendship

Author: Sharon Boorstin

Every woman has poignant food memories: the times she licked the bowl when her mother baked a cake, or helped her grandmother make blintzes, tortillas, or Southern fried chicken. And how about the times she and her girlfriends baked chocolate-chip cookies or, later, prepared elaborate dinners to impress potential husbands?

One day when looking through an old desk she'd bought as a newlywed thirty years earlier, food writer and restaurant critic Sharon Boorstin discovered a notebook of recipes she'd collected from her mother, relatives, and girlfriends at the time. It inspired her to reconnect with the recipe givers -- some of whom she hadn't seen in years -- and to explore the power of cooking and food in establishing bonds among women.

Let Us Eat Cake celebrates these connections. As a young girl, Boorstin helped her mother make tuna casseroles; on a college trip to Europe, she and her girlfriends compared men and restaurants with equal zest; after she became a food writer, Boorstin bonded with women in the food world including Barbara Lazaroff (Mrs. Wolfgang) Puck, the Too Hot Tamales, and Julia Child. Today, after decades of enjoying food and cooking together, Boorstin and the women in her life have come to understand what truly makes for female friendships.

With dozens of delicious recipes and vintage photos, this moving book will inspire readers to remember and cherish their own experiences with food, family, and friends.

Publishers Weekly

Noted food writer Boorstin was cleaning out her desk one day when she came across a notebook of recipes she'd collected as a newlywed in the late 1960s. Each recipe brought back memories of the women who'd shared it with her and the friendships that resulted. Boorstin threads these recipes for dishes such as Mireille's Halibut in Champagne and Ina's Brownies through her memoir, tracing the evolution of her friendships with women through the years, from her 1950s suburban Seattle childhood (the "Age of Innocence and Frozen Marshmallows") to the days of "women's lib" and the psychotherapy-saturated '70s, when Boorstin marries, has a daughter and begins documenting the California restaurant revolution for magazines such as Bon App tit. Boorstin shares painful memories as well her sister's mental breakdown, her own broken engagement. As her daughter grows up and parental pressures ease, Boorstin begins to develop cherished relationships with women independent of her family. "When it comes right down to it," Boorstin writes, "a woman really is the sum of all the friends she has had in her life." The result is a charming homage to women's camaraderie. Although perhaps not as penetrating as M.F.K. Fisher's writings nor as sparkling as Laurie Colwin's, there are still treasures to be found in this likeable baby boomer memoir. (May) Copyright 2002 Cahners Business Information.

Booknews

Boorstin uses food as the central motif for this distinctly sweet-toned memoir. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Kirkus Reviews

A restaurant critic and food writer's engaging recollections: part memoir, part cookbook. Boorstin was clearing out an unused desk when she unearthed a notebook of 30-year-old recipes that recalled her youth and led her to examine cuisine connections among family and friends. She didn't just forage in her memory bank; she sought out and reconnected with friends from school days, as well as more recent acquaintances. The memories they share are often funny (mushrooms stuffed with marijuana, the snails that got away) and sometimes wistful, as divorce, sickness, and death play inescapable roles over three decades. Food professionals Boorstin encountered in the course of her work make cameo appearances and contribute recipes: Julia Child explains how to cook a lobster; Wolfgang Puck passes along his formula for matzoh; and Nell Newman reveals the makings of father Paul's favorite angel-food cake. Other recipes include avocado soup from London via Kenya, the perfect gazpacho from Spain, and a "husband-catcher cake" handed down for three generations (apparently it works). Especially winning are tales of her mother, who always kept a big chest freezer filled with frozen marshmallows, big oatmeal cookies, and Dungeness crab legs. (Dad was vice president of a Seattle fish company.) Mom was a good cook, but given to doctoring vegetables with Campbell's Cream of Mushroom soup (an icon of 1950s cuisine) and "all business" with Sharon in the kitchen. Boorstin made it a point to welcome her own daughter warmly into the kitchen, where they listened to opera, gossiped, and became friends as they cooked sans canned mushroom soup. "Women bond over food the way men do over sports," she concludes. Bonappetit to readers who agree with that rather sweeping statement; even those who don't will enjoy the cheerful anecdotes and the memorable dishes. (photos, not seen)

What People Are Saying

Faye Levy
When I began reading Let Us Eat Cake, I couldn't stop. As I read about Sharon Boorstin's experience in Italy "cooking the world's biggest mushroom," her treasured notebook of recipes from friends, and her mother's sole cookbook and approach to cooking, I felt that she was writing about me! Food-lovers will enjoy her tales celebrating the connections women make through cooking. With the stories come some scrumptious-sounding recipes that I'm eager to try, especially Lily's Spaghetti Sauce, Ina's Brownies, and the book's grand finale, The Husband-Catcher Cake.
— Faye Levy, author of 1,000 Jewish Recipes

Dorie Greenspan
The literary equivalent of Proust's madeleine, Sharon Boorstin's warm, funny, touching and delicious stories of cooking with friends remind us of the pleasures of sharing food, the little intricacies of a recipe and the big secrets of our lives over the stove and around the table.
— Dorie Greenspan, author of Baking with Julia and Paris Sweets

Faye Kellerman
Sharon Boorstin's Let Us Eat Cake is an utterly charming celebration of four decades of culinary Americana -- a story of fabulous food and childhood friendships, of deep love and cherished life. It is a captivating memoir built around the kitchen where the great dishes as well as the bonds of amity are created and nurtured side by side.
— Faye Kellerman, author of The Forgotten, Sacred and Profane and Day of Atonement

New interesting book: Spiritual Science and the Art of Healing or Medicine Grove

World of Presidia

Author: Anya Fernald

The international Slow Food movement is well known for promoting and protecting the world's unique and traditional foods, and the people (farmers, fishermen, and artisan producers) who grow them or bring them to market. A World of Presidia celebrates the diversity and quality of real food and the human culture that surrounds it. The book features detailed descriptions and gorgeous color photographs of sixty-five exceptional products in thirty different countries, each identified with a particular region of the world and a traditional way of farming and living.

Presidia projects offer a safe haven for a wide range of local and traditional products, from the Araucana or "blue egg chicken" of Chile, to Ireland's wild smoked salmon, to the golden oil of Morocco's argan tree, whose cultivation is helping to keep the Sahara Desert at bay. Each of these products is valuable in and of itself and worth preserving as part of our collective food heritage.

Publishers Weekly

In southern Chile, only three fishermen still harvest the wild black-bordered oyster in the traditional way. The Slow Food Foundation is helping them preserve their technique and the oysters; to do so, it coordinates a small "presidium," a local project focusing on a group of producers of a single product that develops production and marketing techniques to allow them to be economically viable. This book introduces presidia from Canada to Madagascar to Nepal. Because the foods are all so closely related to local culture, the story of a particular product is often as much about the community that uses it as about the food itself (e.g., the pages devoted to India's mustard seed oil presidium tell of the seed's role in Hinduism). Most of the products have been neglected or adulterated as labor-intensive processes required to produce these foods are replaced by modern efficiency and advances in technology-but each presidium aims to show that the extra effort is worth it. Occasional longer sections discussing varied subjects (e.g., the importance of rice; the history of hot peppers) are scattered throughout. Anyone interested in biodiversity and sustainable agriculture, or who loves exotic and heritage foods, will find this a wonderful primer on some of the world's finest culinary products and the societies they have anchored. Photos. (Mar. 15) Copyright 2005 Reed Business Information.

Fiestas for the Four Seasons or Recipes

Fiestas for the Four Seasons: Southwest Entertaining with Jane Butel

Author: Jane Butel

In her newest book Jane Butel designs festive menus that celebrate the pleasures of southwestern cooking throughout the year. Jane Butel's immensely popular cookbooks have introduced millions of Americans to southwestern cooking, transforming what was once a local culinary tradition into a great national favorite. Readers have come to rely on her creativity, in-depth knowledge of cooking, and her skill in designing brunches, lunches, dinners, and buffet menus for every time of the year. Home chefs will appreciate the comprehensive instructions and the extra help that her fully planned menus provide.

Interesting textbook: Overthrow or Torture Democracy

Recipes: A Collection for the Modern Cook

Author: Susan Spungen

Recipes. Cooking all comes down to the recipes -- those ingredient-by-ingredient, technique-by-technique, step-by-step instructions.

In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends.

Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. "Prepare" focuses on the basics, from making a vinaigrette to roasting garlic and peppers. "Chop" includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. "Sauté" explains how to pan-sear fish and make a layered omelet. "Grill" shows proper techniques for cooking scallops, asparagus, and steak over an open fire. "Roast" offers the perfect roast chicken and a roasted squash salad. "Bake" features a variety of pizzas as well as mushrooms baked in parchment paper. "Simmer and Braise" coaxes the most flavors from soups and lamb shanks. Finally, there's "Indulge," a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake.

Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.

The New York Times - Korby Kummer

Her chicken rubbed with smoked paprika and roasted with root vegetables on a "rack" of thick onion slices will be good for casual winter entertaining. Come summer, try her warm caprese salad with stacked slices of tomato and mozzarella grilled "until the cheese slumps."

Library Journal

Drawing on her experiences as a founding food editor of Martha Stewart Living, Spungen has compiled a fairly standard cookbook of slightly more than 100 recipes for salads, entr es, side dishes, and desserts arranged by cooking technique rather than food type. Thus, baby back ribs, planked salmon, and grilled asparagus can all be found under "Grill." Thankfully, an index is promised, which should make locating dishes somewhat easier. The recipes-most of which are accompanied by color photographs-are similar to those featured in Martha Stewart Living, sophisticated but usually not terribly complicated, with cooking tips and serving suggestions. Overall, a nice addition for larger cookery collections and especially for fans of Stewart, who wrote the foreword.-Susan Hurst, Miami Univ. Libs., Oxford, OH Copyright 2005 Reed Business Information.

Table of Contents:

	Foreword	ix
	Introduction: The Modern Cook	1
	Prepare	9
	Chop	39
	Saute	59
	Grill	91
	Roast	121
	Bake	149
	Simmer & Braise	174
	Indulge	210
	Sources	254
	Acknowledgments	256
	Index	259

Southern Elegance or Arab American

Southern Elegance: A Second Course

Author: Junior League of Gaston County NC

We are proud to present our second collection of recipes, which is a reflection of our past and a bridge to our future, an extension of ourselves to those that we love. Life in the South is reflected through "Southern Occasions", "Breakfast and Brunch", "Holiday and Gift Giving", and "Southern Inspirations", a tribute to our 40 past presidents who share their most memorable and favorite recipes.

New interesting textbook: Diseño y Disposición de Instalaciones Foodservice

Arab/American: Landscape, Culture, and Cuisine in Two Great Deserts

Author: Gary Paul Nabhan

The landscapes, cultures, and cuisines of deserts in the Middle East and North America have commonalities that have seldom been explored by scientists-and have hardly been celebrated by society at large. Sonoran Desert ecologist Gary Nabhan grew up around Arab grandparents, aunts, uncles, and cousins in a family that has been emigrating to the United States and Mexico from Lebanon for more than a century, and he himself frequently travels to the deserts of the Middle East. In an era when some Arabs and Americans have markedly distanced themselves from one another, Nabhan has been prompted to explore their common ground, historically, ecologically, linguistically, and gastronomically. Arab/American is not merely an exploration of his own multicultural roots but also a revelation of the deep cultural linkages between the inhabitants of two of the world's great desert regions. Here, in beautifully crafted essays, Nabhan explores how these seemingly disparate cultures are bound to each other in ways we would never imagine. With an extraordinary ear for language and a truly adventurous palate, Nabhan uncovers surprising convergences between the landscape ecology, ethnogeography, agriculture, and cuisines of the Middle East and the binational Desert Southwest. There are the words and expressions that have moved slowly westward from Syria to Spain and to the New World to become incorporated-faintly but recognizably-into the language of the people of the U.S.-Mexico borderlands. And there are the flavors-piquant mixtures of herbs and spices-that have crept silently across the globe and into our kitchens without our knowing where they came from or how they got here. And there is much, muchmore. We also learn of others whose work historically spanned these deserts, from Hadji Ali ("Hi Jolly"), the first Moslem Arab to bring camels to America, to Robert Forbes, an Arizonan who explored the desert oases of the Sahara. These men crossed not only oceans but political and cultural barriers as well. We are, we recognize, builders of walls and borders, but with all the talk of "homeland" today, Nabhan reminds us that, quite often, borders are simply lines drawn in the sand.

Soup and Ladle Favorites or Saucy Sisters Guide to Wine

Soup and Ladle Favorites: 100 Recipes from Pennsylvania Dietitians

Author: Staff of the Pennsylvania Dietetic Association Foundation

From Pittsburgh to Philadelphia and everywhere in-between, dieticians throughout Pennsylvania have gathered their best soup and stew recipes. Delicious and nutritious, our 100 soups will tempt any palate. Try Pennsylvania favorites such as Chicken Corn Soup with Rivels, Philadelphia Pepper Pot Soup, or Chicken Potpie.

Go to: Diagnosis for Organizational Change or Mandarins of the Future

Saucy Sisters' Guide to Wine

Author: Barbara Nowak

Finally, here is the ultimate guide for today's primary wine buyers: young women. Written by wine divas Barbara Nowak and Beverly Wichman, this fun, accessible book serves up their advice on wine-from selecting it to serving it to sipping and appreciating it. Laced with funny stories, tips, andhistorical anecdotes, this book reveals everything a girl needs to know about the world's all-time favorite elixir.

Culinary Secrets or Authentic Recipes of Thailand

Culinary Secrets: Treasures From Margo and Mary Ann's Louisiana Kitchen

Author: Mary Ann Monsaur

Culinary Secrets: Treasures from Margo & Mary Ann's Louisiana Kitchen is certain to become treasured by all who read it! This cookbook is a collection of recipes from many of the cooking and entertaining classes which the authors began teaching in 1995 at their shop, The Culinary Shoppe, in Baton Rouge, Louisiana. It also includes recipes from some of the guest chefs who have taught classes at their shop, along with a few from friends and some from their personal and family recipe collections. This easy-to-read book is divided into eight chapters, ranging from Great Beginnings: Appetizers & Beverages, to Encore: Gifts to Make & Give.

About the Authors:

Margo Hayes and Mary Ann Monsour are both graduates of Louisiana State University and are residents of Baton Rouge, Louisiana. The two teach cooking and entertaining classes and are the owners of The Culinary Shoppe, a unique business which offers the usual in kitchen necessities as well as extraordinary finds, including antiques and collectibles, related to all aspects of dining.

The authors approach cooking from two different backgrounds which truly complement each other. Mary Ann has been married for 30 years and has four sons ranging from 22 to 27 years of age. She obviously approaches cooking and dining from a family point of view. Margo's view is from a more institutional background. Her work in catering spans some 15 years. She owns a catering company and is known regionally for her lavish food and tabletop presentations. Both of these ladies love to entertain and do so with beauty and ease. This duo, with their knowledge and expertise, not to mention their vivacious personalities, make for an unbeatable combination.

Cheramie Sonnier

Where else but south Louisiana would you find such an amazing number of exceptional cooks who put down their kitchen utensils long enough to take up pens (or computer keyboards) and write good, interesting cookbooks.

Case in point - Culinary Secrets: Treasures from Margo & Mary Ann's Louisiana Kitchen, by Margo B. Hayes and Mary Ann Monsour....sure to be welcomed by anyone looking for practical recipes that will wow guests....easy to read recipes. The pair also included lots of practical tips. -- The Advocate

Interesting textbook: Adobe Photoshop CS3 on Demand or PHP for the World Wide Web

Authentic Recipes of Thailand

Author: Steve Kraus

Thai cuisine is unique, having drawn inspiration from such diverse sources as China, India, Persia and Portugal. This book presents a cross-section of Thai recipes from all regions of the country—as prepared in private homes, street stalls, and even palace kitchens. Produced and photographed entirely in Thailand, this book offers an in-depth look at the unique cultural origins and influences behind Thai cuisine, and provides recipes for universal favorites such as Tom Yang Goong and Pad Thai, as well as numerous sauces, dips, salads, snacks and desserts.

Author Bio:

Sven Krauss, Executive Chef of The Beaufort Sukhothai, and Laurent Ganguillet have combined their experience of Thai cuisine with the expert knowledge of Vira Sanguanwong, Sous Chef responsible for The Beaufort Sukhothai's Thai cuisine, who has worked as a professional chef for over 25 years.

Photography by Luca Invernizzi Tettoni.

Washington Cookbook or Pick a Perfect Wine in No Time

Washington Cookbook

Author: Janet Walker

Captures the wonderful and tantalizing diversity of this scenic West Coast state! Over 185 recipes from Washington's dignitaries, fine restaurants, chefs (including Graham Kerr), cozy inns and homemakers. Includes Northwestern seafood, trivia, festivals and landmarks. By Janet Walker.

Read also Dok Suni or Best of the Best from Missouri

Pick a Perfect Wine... in No Time

Author: Anita L LaRaia

You're out to dinner at a fancy restaurant. The waiter hands you a wine list and your date tells you to select whatever you want. Panic sets in. Do you go with red or white? Dry or sweet? If only you'd prepared better, but who has time to learn about wine? You do now. Pick a Perfect Wine In No Time is your guide to quickly learning how to choose a wine for any occasion. The author, Anita LaRaia, the founder and director of The Wine School of Atlanta, uses her unique blend of wine expertise, practical advice and easy-to-read explanations to lead you through the process of picking the perfect wine in multiple settings. You'll cover everything you need to know about the four types of wines, their food pairings, vintages, vineyards and wine tours. You'll never have to look at a wine list in fear again. With the help of this book, you will become a skilled wine connoisseur in no time!

Mariners Menu or North Carolinas Historic Restaurants and Their Recipes

Mariner's Menu: 30 Years of Fresh Seafood Ideas

Author: Joyce Taylor

Since 1973, representives from home extension clubs in Carteret County, North Carolina, have met each morning in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered together in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish.

Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities.

Packed with images, saftey tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood.

Book about: Methods of Moments and Semiparametric Methods for Limited Dependent and Variable Models or Race Class Gender

North Carolina's Historic Restaurants and Their Recipes

Author: Dawn OBrien

Since North Carolina's Historic Restaurants and Their Recipes was first published in 1983, its three previous editions have sold over 33,000 copies. In this fourth edition, you'll find 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.

Table of Contents:

	Duck
	The Lifesaving Station Restaurant at The Sanderling	1
	Nags Head
	Owens' Restaurant, Inc.	5
	Sam & Omie's Restaurant and Bar	9
	Ocracoke
	The Pelican Restaurant	13
	Beaufort
	Beaufort Grocery Co.	17
	Blue Moon Bistro	21
	New Bern
	Harvey Mansion	25
	Swansboro
	Yana's Ye Olde Drugstore Restaurant	29
	Wilmington
	Caffe Phoenix	33
	Circa 1922	37
	Carolina Beach
	The Cottage	41
	Scotland Neck
	Luigi's Restaurant	45
	Farmville
	The Colonial Inn	49
	Raleigh
	The Angus Barn	53
	Seaboard Cafe	57
	Second Empire Restaurant and Tavern	61
	Durham
	Anotherthyme Restaurant and Bar	65
	Pop's Trattoria	69
	Hillsborough
	Tupelo's Restaurant and Bar	73
	Chapel Hill
	Carolina CrossRoads at The Carolina Inn	77
	Pittsboro
	The Fearrington House Restaurant & Country Inn	81
	Pinehurst
	Holly Inn	85
	Pine Crest Inn	89
	Ellerbe
	Ellerbe Springs Inn and Restaurant	93
	Greensboro
	Liberty Oak Restaurant & Bar	97
	Undercurrent Restaurant	101
	High Point
	Southern Roots	105
	Winston-Salem
	Henry F. Shaffner House and Restaurant	109
	Old Salem Tavern	113
	Salisbury
	Las Palmas Restaurant & Bar	117
	Charlotte
	The McNinch House	121
	Pewter Rose Bistro	125
	Grassy Creek
	River House Country Inn & Restaurant	129
	Crumpler
	Shatley Springs Inn	133
	Blowing Rock
	The Best Cellar Restaurant	137
	Crippen's Restaurant	141
	Valle Crucis
	The Mast Farm Inn and Restaurant	145
	Banner Elk
	Morel's Restaurant	149
	Linville
	Eseeola Lodge at Linville Golf Club	153
	Weaverville
	Weaverville Milling Company	157
	Asheville
	Gabrielle's at Richmond Hill Inn	161
	Grove Park Inn Resort & Spa	165
	Hendersonville
	Expressions Restaurant & Wine Lounge	169
	Inn on Church	173
	Saluda
	Saluda Grade Cafe	177
	Lake Toxaway
	The Greystone Inn	181
	Cashiers
	High Hampton Inn	185
	Highlands
	The Log Cabin	189
	Bryson City
	Fryemont Inn	193
	Dillsboro
	Jarrett House	197
	Index	201

Everything Quick Meals Cookbook or The Food of New Orleans

Everything Quick Meals Cookbook: Delicious Meals- from Appetizers to Desserts- that Don't Take Long to Prepare

Author: Barbara Hartsock Doyen

The Everything Quick Meals Cookbook features 300 easy-to-follow recipes and dozens of time-saving tips for cooks with gourmet tastes and limited time. You'll learn to prepare delicious and nutritious meals faster and easier than ever before. From a one-course dinner for the family to an elaborate feast for special guests, this book provides mouth-watering recipes that will satisfy any appetite.

Filled with classic recipes that can be prepared quickly, as well as new dishes you've always wanted to make, The Everything Quick Meals Cookbook is an important addition to any cookbook collection.

It includes fabulous recipes for:

Appetizers, Soups and salads

Meat and poultry entrées

Fish and other seafood entrées

Vegetable entrées and side dishes

Pasta and rice dishes

Pies, puddings, and cakes

And much, much more!

Internet Book Watch

The Everything Quick Meals Cookbook is a fun and easy-to-use compendium of more than 300 delicious, nutritious recipes that are as quick to prepare (30 minutes or less!) as they are satisfying to the palate. From Parmesan Crisps; Oriental Noodle Salad; Easy Ground Beef Stroganoff; and Lumache with Leek and Sausage Sauce; to Herb Linguine with Salmon, Cream, and Pistachios; Tuna Teriyaki; Pasta with Jalapeno Butter Sauce; and Raspberry Cream Cheese Breakfast Biscuits; The Everything Quick Meals Cookbook covers meat and poultry entrees, seafood entrees, vegetable entrees and side dishes, pasta and rice dishes, pies, pudding, and cakes. Enhanced with invaluable time-saving tips, The Everything Quick Meals Cookbook is ideal for the busy cook and a most welcome addition to any family cookbook shelf.

Table of Contents:

Chapter 1 Introduction

Chapter 2 Appetizers
Chapter 3 Quick Soups and Salads
Chapter 4 Meats
Chapter 5 Poultry
Chapter 6 Fish and Seafood
Chapter 7 Vegetarian Entrees
Chapter 8 Vegetables and Side Dishes
Chapter 9 Crock-Pot Recipes
Chapter 10 Breakfasts and Brunches
Chapter 11 Quick Desserts
Index

New interesting textbook: Architects of Peace or Rethinking the Color Line

The Food of New Orleans: Authentic Recipes from the Big Easy

Author: John DeMers

In beautiful color images and over 70 easy-to-follow recipes, The Food of New Orleans introduces a full range of traditional Cajun and Creole recipes, plus many dishes from famous New Orleans restaurants like K-Paul's, Brennan's, and Commander's Palace. Also featured are essays about the culture and history that shaped this authentic cuisine. 144 pp.

Dear Sisters or Produce Petes Farmacopeia

Dear Sisters: A Womanist Practice of Hospitality

Author: N Lynne Westfield

What allows African American women not just to survive, but to become resilient? N. Lynne Westfield finds an answer to this question as she examines the Dear Sisters' Literary Group. As a Womanist scholar, Westfield reflects on the ways in which the hospitality of the group relates to the long-standing African American tradition of concealed gatherings, the Christian tradition of hospitality, and Christian education.

Interesting book: Wcdma Design Handbook or Introduction to Python

Produce Pete's Farmacopeia: From Apples to Zucchini, and Everything in Between

Author: Pete Napolitano

Produce Pete takes the mystery out of choosing and using the wide variety of fruits and vegetables now available in most grocery stores and farmers' markets—which is what has made his television spots so successful. This easy-to-use, A-to-Z guide contains a wealth of selection, storage, and preparation tips, along with anecdotes, wit, and wisdom from a man whose family has been in the produce business for four generations. Finally, Pete's fabulous, fresh, and uncomplicated recipes (such as savory Stuffed Eggplant, Mom's Escarole and Beans, and luscious Cherry Dessert Cake) are perfect for the way you eat today.

Susanna Foo Chinese Cuisine or Everyday Low Carb Cooking

Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook

Author: Susanna Foo

Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo's belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.

Publishers Weekly

Highly regarded owner/chef of the Philadelphia restaurant Susanna's, the author claims a unique culinary development, from a childhood in Inner Mongolia to her education in Taiwan in eight regional Chinese cuisines and finally to training at the Culinary Institute of America, where she learned to incorporate ingredients like portobello mushrooms and extra virgin olive oil into her repertoire. The recipes-for which ``freshness, simplicity, and the preservation of the uniqueness of each ingredient'' is always the aim-are organized by course (Soups; Desserts) and ingredients (Vegetables; Fish and Seafood) and preceded by helpful, anecdotal introductions. Opening with ``Dim Sum and Other Small Delights,'' Foo offers meticulous instructions on the surprisingly simple preparation of Chinese dumplings. Innovative, less expected recipes are found throughout, e.g., Jade Green Fried Rice with Crabmeat, which gains its rich color from shredded, diced spinach. Entrees are dazzling and streamlined: Prawns with Poached Pears and Curry Sauce features shrimp marinated in vodka and egg whites with a subtly flavored curry sauce that can be used in a variety of dishes. Sidebars on everything from taro root to lotus describe each ingredient and detail its uses and cultural history. For both novices and aficionados, this is a splendid invitation to make Chinese food at home. Homestyle Book Club selection; author tour. (Oct.)

Library Journal

Foo is the chef/owner of a well-known Philadelphia restaurant, and here she presents the sophisticated and unusual dishes she serves there, along with lots of information about Chinese food in general. Born in Inner Mongolia, she grew up in Taiwan and through her own family and her mother-in-law was exposed to the cooking of many regions of China. She has distilled these influences into her own unique style, using the ingredients of her adopted country and also drawing on her culinary education here to create dishes like Veal Dumplings in Ancho Chile Sauce and Sun-Dried Tomatoes, Black Bean, and Eggplant Salsa. Yet none of these seems contrived-Foo's imaginative combinations make sense. There are classics, too, and lots of background material on Chinese ingredients and food traditions, as well as many childhood memories. Foo has an engaging style, and her recipes are clear and well written. Highly recommended. [Homestyle Main Selection.]

Read also Temporary Tattoos or Shamans of the Foye Tree

Everyday Low Carb Cooking: 240 Great-Tasting Low Carbohydrate Recipes the Whole Family Will Enjoy

Author: Alex Haas

Low-carb eating continues to gain adherents as people discover that they can lose weight and help manage chronic conditions such as diabetes and high cholesterol by eating more low-carb foods. Everyday Low Carb Cooking—here in its third edition—contains 225 recipes from two dozen cuisines that provide a wide variety of low-carb options. The recipes are designed for the entire family to enjoy, and cover salads, soups, and a wide variety of seafood, chicken, beef, pork, and vegetable choices. Haas has already been praised for the incredible variety of his recipes and for offering low-carb versions of such foods as salad dressings, chicken wings, crab cakes, and coleslaws—that are not readily available in other low-carb cookbooks. Each recipe includes macronutrient counts for each ingredient. This is an accessible, proven book of low carbohydrate recipes for everyone who wants or needs to be on a low-carb diet.

Foodservice Procurement or Americas Healthy Heart Reminder

Foodservice Procurement: Purchasing for Profit

Author: Sharon Morcos

Contemporary in perspective, this user-friendly introduction to foodservice procurement -- purchasing, receiving, storage, and inventory control -- emphasizes that purchasing 1) is the first step in preparing menu items that satisfy customers, and 2> is not a cost center in the operation (as it was for many years), but that it contributes to the profit, and that every dollar saved is a dollar profit. Stresses the importance of the procurement unit in the foodservice operation -- that purchasing, receiving, storage, and inventory control are the base of the entire operation. Explains how to make decisions about which products meet the quality standards required by the customer and at the same time find the lowest price for a product. Emphasizes the Hazard Analysis Critical Control Point system. Uses the Food Guide Pyramid as the conceptual framework for the food section. Discusses how processing or manufacturing and marketing or distribution, exclusive of the cost of materials, packaging, and overhead, can add value to products and increase profits. For those preparing to work in a commercial or noncommercial foodservice.

Table of Contents:

I. PURCHASING FOR PROFIT.

1. Status of Foodservice Purchasing.

2. Procurement.

3. The Market.

4. Product Selection.

II. PROCUREMENT PROCEDURES.

5. Purchasing.

6. Receiving, Storage, and Inventory Control.

III. PURCHASING FOOD PRODUCTS.

7. Grain Foods.

8. Fresh Fruits and Vegetables.

9. Processed Fruits and Vegetables.

10. Meats.

11. Seafood.

12. Poultry and Eggs.

13. Dairy Products.

14. Beverages.

IV. PURCHASING NONFOOD PRODUCTS.

15. Production Equipment.

16. Service Equipment.

Appendix: Foods With Standards of Identity.

Glossary.

Index.

Go to: Fading Feast or Big Sur Monterey Bay and Gold Coast Wine Country

Americas Healthy Heart Reminder

Author: Mark Carey

"Americas Healthy Heart Reminder"

"It is uncommon that so much effort and time is placed in a classic to benefit others with elevated cholesterol or other health concerns. I applaud the effort. It comes from the heart." Mark R. Nielsen, M.D.

Americas Healthy Heart Reminder

· Current Health Guidelines.
· A Buying Guide For Quality Heart Healthy Food.
· Nutritional Values Information From The Most Recent U.S.D.A. Release.
· Omega-3 Fat In Fish & Seafood.
· Tips On Selecting Fish & Seafood in the Market
· A Guide For Processed Meat, Poultry, Seafood, Fruit, Produce & More.
· Detailed Food Safety Tips.
· Cooking Methods For Heart Healthy Cooking.
· Dining Out Suggestions.
· Information On Coffee, Tea & Wine.

The safe, complete and practical food guide for the prevention of heart and vascular disease or living with it on a low: fat, cholesterol, and sodium diet!

Food Plants of China or Olive Oil

Food Plants of China

Author: Toby Haggith

"With its very ancient cultural heritage, China naturally has a rich background in the utilitarian value of its many different vegetative environments. Today, for the conservation of health, Chinese people are still eating many species of plants." "This book is an encyclopedic, two-part introduction to the edible plants of China. Part I introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how botanical and cultural information was acquired, what plants have been selected by the Chinese people for food, how these foodstuffs are produced, preserved, and prepared, and what lessons can be learned from Chinese practices. Part II provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage." With a wealth of scientific information, detailed recipes, elegant line drawings and quick indexes, Food Plants of China belongs on the shelf of botanists, practitioners in nutritional fields, and general readers who love to eat healthily. Book jacket.

Table of Contents:

	Foreword
	Foreword
	Introduction: Why the Book and to Whom It Is Addressed
	Illustrations
Part 1	Cultural Aspects of Chinese Food Plants
I	The Sources and Nature of Information	3
	Sources of Information	3
	Nature of Information	11
II	The Production and Preparation of Chinese Plant Food	19
	Kitchen Gardens	19
	Different Farming Systems	21
	Utilization of Suburban Land for Vegetable Gardens	22
	Plant Food Storage and Preservation	25
	The Use of Microbes in Chinese Plant Food	32
	Detoxification, Extraction and Limited Utilization	41
III	Selected Chinese Food Plants with Instruction for Preparation	47
	Chinese Cooking	48
	Leafy Shoots	50
	Flowers	66
	Fruits	81
	Seeds	98
	Special Subterranean Plant Food	126
IV	Spices and Flavoring Materials	147
	Cultural and Historical Background	148
	Common Spices Used in Chinese Food	150
	Combined Spices and Spicy Liquids for Making Cold Cuts	151
	Natural Colors and Flavors	153
	Table Dips	154
	Samples for the Application of Spices	154
V	Health Food and Herbal Tea	161
	Bupin: Plant Esculents for the Conservation of Health	162
	Chinese Herbal Teas: Liangcha and Parcelled Medicated Tea	230
	Conclusions	249
Part 2	Botanical Aspects of Chinese Food Plants
VI	Nonvascular Plants: Monerans, Algae, Fungi and Lichens	257
	Monerans	257
	Nonvascular Eukaryotes - Algae	258
	Nonvascular Eukaryotes - Fungi	262
VII	Vascular Plants: Pteridophytes and Spermatophytes	271
	Pteridophytes - Filicopsids: True Ferns	271
	Spermatophytes - Seed-bearing Plants	275
	Gymnospermae: Naked-seed Plants	275
	Angiospermae: Flowering Plants	280
	Monocotyledoneae	280
	Dicotyledoneae	332
	Bibliography	753
	Latin Name Index	763
	Chinese Name Index	781
	English Name Index	809

Read also Isms and Ologies or Lincoln Unmasked

Olive Oil

Author: Sian Irvin

Fresh Recipes with Olive Oil from Leading Chefs Ever since ancient Romans discovered its healing properties and epicurean value, olive oil has been used the world over. Now, in this gorgeous companion to Tuttle's Mozzarella (962-593-439-1) and Mushrooms (962-593-494-4), established chefs and aspiring cooks alike will find sixty mouth-watering contemporary recipes using olive oil in dishes as diverse as salad, pasta, seafood, even dessert. Olive oil has always been a delicious complement to most any meal; now that we know of its extraordinary health benefits, cooking with olive oil is an even more appetizing option.

Cooks Book of Essential Information or Thawed

Cook's Book of Essential Information: A Kitchen Handbook

Author: Barbara Hill

Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions.

Publishers Weekly

Among other things, this title addresses the small, practical problems that at times plague the home cook. Can the casserole be frozen? What does the recipe mean by ``proof the yeast?'' Which part of the lemon is the ``zest''? How many pounds to the cup? What's a substitute for cake flour? How many minutes comprise ``cook until done?'' Hill provides the answers to these and other questions in seven ambitious chapters. Also included are a dictionary, a concordance of ingredients, menu-planning strategies, advice on food storage, tables of equivalents, descriptions of kitchen equipment, tables of nutritional values, andone of the book's most intriguing featuresan appendix listing many common food additives. As a whole, Hill's work is comparable to Harold McGee's On Food and Cooking but geared to novices. Inevitably there are gaps, but at this price it's a bargain. (July)

Interesting textbook: Uptown Country or Gourmet Gardener

Thawed: A Collegiate Guide to Food

Author: Christine Ravago

This ends the perpetual cycle of food ignorance! Christine Ravago brings to your apartments what mom forgot to teach you about food and cooking. Thawed contains the fundamentals of cooking through easy recipes, photographs, and basic guidelines for buying and storing food, grilling, and entertaining. After the first few years of college or even your first years starting a career and after you've had enough greasy pizza and microwave dinners, Thawed serves as a fool-proof start to your cooking repertoire. Thawed fuses timeless recipes with sugar and spice to bring you excitingly modern meals to pass on for generations. The recipes featured in Thawed have been tested and tasted by your peers, and the results are in...it's easy! Whether it's to impress the girl you just started dating, to gather friends together for a round of juicy gossip, or to celebrate youth, Thawed provides you with the cooking know-how and elegant meals that will leave your guests utterly astonished.

Biscuits and Slices or 100 Best Holiday Cookies

Biscuits and Slices

Author: Pamela Clark

Handmade biscuits and slices are unrivalled for flavour. Few can resist the sweet temptation of homemade goodies. Luscious meringues and macaroons, cookies and buttery shortbread, as well as slices and chocolate treats are all included in this collection which should suit the whole family.

Book review: Management Of Information Security 2 E or Excel 2000 For Windows For Dummies

100 Best Holiday Cookies

Author: Publications International

Make this yuletide season merry and bright with festive home baked cookies. From quick-and-easy drop cookies to decadent bars and brownies to gorgeous cut out cookies? This book has it all. With 100 great recipes to choose from, you're sure to find just the treat to delight every cookie lover on your list even Santa! The concealed spiral-binding helps the book to lie flat when open.

Ojibwa or Cooking on the Lam

Ojibwa: Wild Rice Gatherers

Author: Therese DeAngelis

When the Ojibwa people reached the Great Lakes after a long journey, they found a plant they had never before seen. Its tall stalks floated on top of the water. The plant was wild rice, and the Ojibwa soon learned that the rice was delicious to eat. They decided to make this place "where food grows on water" their new home. In time, wild rice became an important part of the Ojibwa way of life.

Children's Literature

Although the Ojibwa people, also called the Chippewa, once lived along the Atlantic coast, they moved to the Great Lakes area in search of the megis shell, a small white shell that the people used, among other things, for trade. Along the Great Lakes they found wild rice growing, which became a staple for the Ojibwa. Beginning in late summer, the Ojibwa began harvesting wild rice from the lakes. They carefully dried the rice, then parched it to loosen the outer shell. Next they sifted the rice to separate the chaff. They stored rice, along with dried berries and other fruits and vegetables, for the winter, supplementing their diet with animals and fish. Today the Ojibwa still gather wild rice, make maple syrup and preserve their traditions. Part of the "America's First Peoples" series, this book includes enrichment activities, such as making a wild rice breakfast and crafting a dream catcher, that expose the reader to everyday life of the Ojibwa in tangible ways. Additional references, including places to write and visit both in person and on the Internet, are included. Through is emphasis on crafts and social life, this book will supplement and complement history texts on Native American history. 2003, Blue Earth Books/Capstone Press, Patterson

Interesting textbook: Eat All Day Diet or Playskool Guide for Expectant Fathers

Cooking on the Lam

Author: Joseph Iannuzzi

Like The Mafia Cookbook, this is a cookbook with a story. It's about how Joe Dogs, whose testimony sent more high-ranking mafiosi to the slammer than that of any other federal witness, set out on a trip through small-town America, a million miles from Vegas, Miami Beach, Rao's Restaurant, Little Italy, and Tony Soprano country, trying to keep one step ahead of the Gambino crime family members who were determined to whack him and causing confusion, heartache (but never heartburn), and dismay to the federal marshals who were in charge of relocating him in the heartland and who didn't think Joe should be cooking up Italian food for all sorts of strangers or identifying himself with his beloved Yorkie or visiting New York City or enjoying himself with attractive women.

Joe Dogs, being who he is, did all these things and more and writes about them with wit, savage humor, and an unerring eye for detail and the good story, even when the joke is on him. Along the way, he teaches the reader how to cook such mob favorites as Veal Francese, Tuscan Bean Crostini, Broccoli Rabe, Chicken a la Andrea, Fettuccine Alfredo, Filet Mignon Oscar, Insalata con Genoa, Clams Oregano, Filet of Red Snapper Italian Style, Linguine with White Clam Sauce, Mushrooms Stuffed with Crabmeat, Pasta Primavera with Shrimp, plus a meat loaf to die for, and many non-Italian dishes and desserts, all of them based on food you can buy at any supermarket anywhere in the United States.

You don't know how to cook? Fuhgedaboutit! These recipes are foolproof.

What's more, they're quick — you can cook up these meals in a hurry with one eye on the driveway just in case a black late-model SUV with tinted windowshappens to turn up and you have to eat and run. If you want to eat like Tony Soprano at home, without fuss or shopping in specialty stores or taking a course in Italian cooking, Joe Dogs is your man. This is the book to have on hand, in which Joe Dogs Iannuzzi, former Gambino crime family mobster and author of The Mafia Cookbook, tells the vivid story of his life on the run and of the "can't fail" recipes for great Italian dishes whose ingredients can be bought in a small-town supermarket when you're a thousand miles from an Italian grocery store in Little Italy and couldn't go there anyway since there's a contract out for you. These are meals you can't refuse.

Library Journal

Iannuzzi (The Mafia Cookbook) cooks up another story about life on the lam, along with a hodgepodge of 53 Italian American and Mexican recipes provided by family and friends. The result is certainly not to die for, especially with no index. His account of time spent in the Federal Witness Protection Program, while occasionally engaging, is not compelling enough to sustain interest; the recipes, whether using Cheez Whiz in a casserole or cottage cheese in an enchilada, are uninspiring fare. Readers will be better off sticking to the recipes and family food stories found in Allen Rucker and Michele Scicolone's The Sopranos Family Cookbook. Iannuzzi's latest is recommended only for public libraries where his other books are popular.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2005 Reed Business Information.

Entertaining Thoughts or Margarita Martini Mojito

Entertaining Thoughts: A Lighthearted Collection of Recipes, Menus, and Entertaining Tips

Author: Jr League Lehigh Valley

A light hearted collection of recipes, menus, and entertaining tips presented by the Junior League of the Lehigh Valley. This easy-to-use beautifully bound book features over 560 I don't cook recipes for the novice.

See also: Wines of Lebanon or Complete Clammer

Margarita Martini Mojito

Author: Alan Gag

A perfect companion for the at-home bartending enthusiast

With a flash of color and a touch of elegance, Margarita Martini Mojito provides the best in classic and contemporary cocktail recipes. Thanks to clear instructions and color photographs, finding the perfect drink to match the mood has never been easier. Anyone can now enjoy a fruity margarita at a party with friends, sip a smooth pre-dinner martini, or savor a minty mojito on a hot summer's day.

Here is a sampling of these superb drink recipes:

• Classic margarita


• Chocolate margarita


• Ginger Tom martini


• Boadas martini


• Lush lemon mojito


• Blush pink mojito.

This handy little book provides the perfect cocktails for any party.

Great American Barbecue and Grilling Manual or The Cuban Flavor

Great American Barbecue and Grilling Manual

Author: Smoky Clark Hal

More than just a grilling cookbook, this guide explains broiling, roasting, hot and cold smoking, and barbecuing. With great wit and wisdom, a variety of grills are explained by examining their operation, design, construction, and function. Instruction is given on selecting the proper cuts of meat, fish, fowl, and vegetables, so that recipes such as the Super Swine Sizzlers will taste their best. Also included are tips, advice, and dozens of recipes for rubs, marinades, bastes, and finishing sauces-ranging from the Italian Connection marinade to Greek Rub for Lamb or Basic Eastern North Carolina Basting Sauce.

Author Biography: Smoky Hale wrote a syndicated weekly newspaper column and now pens a monthly column for a barbecue Web site called Barbecue'n On the Internet. He is the author of The Great American Barbecue Instruction Book. He lives in McComb, Mississippi.

What People Are Saying

Jim Baker
Jim Baker, World Championship Barbecue Cook-off team, 1999, and Managing Partner of Owen Brennan's restaurant, Memphis:

I read this book twice before putting it down. It is great!

Joe Phelps
Joe Phelps, Publisher, The National Barbecue News:

If you could only have one book on barbecuing, this is the one you should have, but if you already owned a dozen, you would still have to have this one.

Evelyn Beard
Evelyn Beard, Literary Editor:

This book would be an entertaining and informative read even for a confirmed vegetarian who never intends to own a grill.

See also: M536 Christmas Pantry or Lets Get Together

The Cuban Flavor: A Cookbook

Author: Raquel Rabade Roqu

Bursting with color and excitement, Cuban food, like its passionate people, reflects a history of many influences. This book invites readers to enter that tropical, spicy, and enchanted world, offering a wealth of recipes that adapt rapidly and graciously to today's busy and budget-conscious cooks. *Lightning Print On Demand Title

Wine or Beer in the Middle Ages and the Renaissance

Wine: The 8,000-Year-Old Story of the Wine Trade

Author: Thomas Pellechia

The grape pre-dates humans, so it's hard to know who discovered wine. However, archeological and other discoveries have made it easier to find this out since wine was used to meet spiritual needs. At least, this is the story that is usually told. But when civilization began about 8,000 years ago it didn't take long for wine to move from an instrument of spirituality to a dominant economic power; all it took was the development of trade. Thereafter, the life and death of certain cultures often depended upon the fortunes of wine trading. Wine may have even sparked the earliest wars. Presenting its history from a commercial perspective, Wine reveals how the historically powerful wine trade has been a catalyst in many important developments throughout the ages such as sea mercantilism, early glass blowing, cooperage and cork production, trade fairs and festivals, advertising and promotion, the survival of civilization during the so-called Dark Ages, war financing, placating or pacifying troops, tranquilizing marauders, politics, literature and more.

Publishers Weekly

In the long list of books about wine, few have focused exclusively on the story of its trade-the business of getting the fermented product from vineyard to consumer. Pellechia (Garlic, Wine and Olive Oil), a New York City wine merchant and former vintner, seeks to address the subject with his ambitious historical survey. The oldest archeological evidence of wine making dates to about 6000 B.C., from a site in what is now the country of Georgia. Wine was traded in Hammurabi's Mesopotamia and in pharaonic Egypt, and its production expanded exponentially in tandem with the Greco-Roman empires. After the fall of Rome, the Christian church sanctioned wine making and its trade, and with the coming of the Renaissance and the early modern period, the business progressed in step with other improvements in transportation, politics and commerce. Pellechia has done his research, packing a lot into a short book about a large subject, and while his exposition and style are workmanlike, his effort and enthusiasm come through. The story comes to fuller life the closer it gets to the present day; maps and parenthetical observations offer additional touches of color. (Aug.) Copyright 2006 Reed Business Information.

Library Journal

Pellechia has written about food and wine for 20 years; he is the author of numerous articles as well as the book Garlic, Wine and Olive Oil: Historical Anecdotes and Recipes. The author is also an experienced winemaker, educator, and seller. Pellechia lends his extensive knowledge to this well-researched book about the wine trade, which uniquely deviates from similar titles focusing on food pairings and consumer education. It is also global in coverage, charting the wine trade from ancient Mesopotamia to the current U.S. market. As a popular and respected expert on the subject, Pellechia offers a mixture of historical, geographical, and economic analysis. His love for the topic is evident in his depth of coverage and engaging tone. Readers with less interest in wine may find Pellechia's presentation of the geopolitical events surrounding the topic satisfying; for the causal reader, though, there may be more information than desired. Recommended for special libraries and public libraries with strong cookery collections.-Meagan Storey, Virginia Wesleyan Coll., Norfolk Copyright 2006 Reed Business Information.

Read also National Security Law or Saddam Hussein

Beer in the Middle Ages and the Renaissance

Author: Richard W Unger

The beer of today -- brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness -- is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the European Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

Table of Contents:

1	Introduction : understanding the history of brewing	1
2	Early medieval brewing	15
3	Urbanization and the rise of commercial brewing	37
4	Hopped beer, hanse towns, and the origins of the trade in beer	53
5	The spread of hopped beer brewing : the northern low countries	74
6	The spread of hopped beer brewing : the southern low countries, England, and Scandinavia	89
7	The mature industry : levels of production	107
8	The mature industry : levels of consumption	126
9	The mature industry : technology	143
10	The mature industry : capital investment and innovation	166
11	Types of beer and their international exchange	184
12	Taxes and protection	195
13	Guilds, brewery workers, and work in breweries	207
14	Epilogue : the decline of brewing	231
App	On classification and measurement	247

A Sacred Feast or Cooking for Life

A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground

Author: Kathryn Eastburn

Some have called Sacred Harp singing America’s earliest music. This powerful nondenominational religious singing, part of a deeply held Southern culture, has spread throughout the nation over the past two centuries. In A Sacred Feast, Kathryn Eastburn journeys into the community of Sacred Harp singers across the country and introduces readers to the curious glories of a tradition that is practiced today just as it was two hundred years ago.  Each of the book’s chapters visits a different region and features recipes from the accompanying culinary tradition—dinner on the ground, a hearty noontime feast. From oven-cooked pulled pork barbeque to Dollar Store cornbread dressing to red velvet cake, these recipes tell a story of nourishing the body, the soul, and the voice. The Sacred Harp’s deeply moving sound and spirit resonate through these pages, captured at conventions in Alabama, Kentucky, Texas, Colorado, and Washington, conveyed in portraits of singers, and celebrated in the sights, sounds, smells, and tastes of all-day singing and dinner on the ground echoing through generations and centuries.

Books about: Ten Minute Yoga for Flexibility Focus or In Style Secrets of Style

Cooking for Life: Recipes for Healthy Living (Volume 3)

Author: Avera McKennan Foundation Staf

Diabetes is a very common disease, affecting over 18 million Americans and many more have diabetes, but are unaware of it. All of the recipes help provide a more healthy way to live successfully with diabetes. It will also help promote healthy eating habits.

Saute or Sattwa Cafe

Saute

Author: Cooks Illustrated Magazin

Although it is quick, sautéing is not always simple. Butter easily burns in a hot pan, overcrowding results in steaming instead of sautйing, and fussing with chicken breasts or cutlets disturbs formation of a good crust. The wrong pan, level of heat, or technique can wreak havoc on this seemingly simple cooking process. The editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing, solve these mysteries in How to Sauté. We review the principles to sautéing that you can apply to a wide range of dishes involving chicken, fish, pork, turkey, lamb, and beef, plus literally thousands of quick pan sauces. The dishes can be as simple as sautéed chicken cutlets with a lemon caper sauce, as unusual as sautéed fish fillets with a chipotle orange sauce, or as traditional as steak served with red wine sauce. How to Sauté brings you all the secrets, tips and techniques necessary to master this time saving cooking process.

Table of Contents:

	Introduction	vi
Chapter 1	Saute Basics	8
Chapter 2	Chicken Cutlets	16
Chapter 3	Turkey and Veal Cutlets	34
Chapter 4	Pork Medallions	46
Chapter 5	Steak	54
Chapter 6	Fish Fillets and Steaks	66
Chapter 7	Shrimp and Scallops	82
	Index	96

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Sattwa Cafe: Simple and Delicious Recipes to Enhance Your Health and Well-Being Based on the Traditional Healing Science of Ayurveda

Author: Meta B Doherty

An excellent Ayurvedic cookbook with an incredible range of recipes, including many western dishes and specialties from Australia. A good addition to any Ayurvedic kitchen, Sattwa Cafe will greatly expand your Ayurvedic cooking repertoire.

Harlem Really Cooks or Once Upon a Time

Harlem Really Cooks: The Nouvelle Soul Food of Harlem

Author: Sandra Lawrenc

Classic soul food recipes are honored, but with new spices, new flavors, and simpler techniques. Harlem Really Cooks combines art, history, photographs, personal anecdotes, and nostalgia. A portrait of the new Harlem, as seen through the eyes of a life-long resident and expert home cook.

Interesting book: The Cuckoos Egg or Strategic Information Management

Once Upon a Time: Recipes and Collections from a River City

Author: Junior League of Evansvill

Once Upon a Time features recipes both traditional and unique. This slice of Southern Indiana serves up charming stories of life along the river. It's a book loaded with homegrown Hoosier flavor and sprinkled with just the right amount of local wit and wisdom that guarantee many happy endings! A 2004 National Winner of the Tabasco Community Cookbook Award.

La Bouche Creole or First Jewish American Cookbook

La Bouche Creole

Author: Leon E Soniat

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

Go to: Computing Skills for Economists or Global Strategy and Organization

First Jewish-American Cookbook

Author: Esther Levy

A remarkable culinary and historical document that offers housekeeping and domestic management advice, as well as daily menu suggestions, a Jewish calendar, and a selection of medical and household recipes. Delicious and economical, the recipes feature ingredients readily available to modern cooks, with instructions that are abundantly clear.

Library Journal

This 1871 volume was aimed at new immigrants. The instructions cover everything from properly cooking a wide variety of foods to recipes for home doctoring. Now more of a historical document than a practical cooking guide. Copyright 2005 Reed Business Information.

Whiskies or Real Fast Food

Whiskies

Author: Dominic Roskrow

Whisky or whiskey? With ice or without? A peaty island malt or a mellow Lowland dram? This fully illustrated book will give you all the information and advice you need to appreciate whisky. It includes the origins and history of whisky; how whiskies are made today; a guide to Scottish distilleries and single-malt whiskies; how to drink and appreciate whisky; and sections on whiskies of the world, including Irish whiskey and bourbon.

Table of Contents:

Introduction     6
Debunking the whisky myths     8
Types of whisky     14
The magic of malt     26
Nosing and tasting whisky     38
Buying whisky     44
Scotland's distilleries     52
The fabulous fifty     138
Irish whiskey     150
American whiskey     160
The rest of the world     170
Independent bottlers     178
Glossary     184
Need to know more?     188
Index     190

See also: QuickBooks 2007 All in One Desk Reference For Dummies or New Perspectives on Creating Web Pages with HTML XHTML and XML Comprehen

Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes

Author: Nigel Slater

Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller.

Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.

Publishers Weekly

The quick recipes (e.g., Black Bean Tacos with Tomato-Chili Salsa and Walnut Oil and New Potato Saut in this British import by the innovative Slater (The Crabtree and Evelyn Cookbook) are interesting in themselves, but the true goodies come when he reels off lists of variant possibilities for easy-to-fix meals. "Good Things to Serve with Poached Salmon," for example, includes plain yogurt with tarragon, an herb and mustard sauce, and grated fennel cooked with a little Pernod; the list of Half a Dozen Sublime Chicken Sandwiches has simple, chatty instructions for accompaniments such as basil mayonnaise and for techniques such as spreading blue cheese and walnuts on the bread before toasting it. The fairly slapdash arrangement is part of the appeal-this is a book meant to move readers towards the kitchen, not for following rigidly step by step. Such Briticisms as potted shrimp and the list of rabbits (not the meat but alternatives to "Welsh Rabbit") won't trip up too many American readers. Slater occasionally slips from quirky to cutesy, but he throws out so many smart inspirations in such quick succession that he thoroughly redeems himself. (Apr.)

New American Bartenders Guide or Food of Portugal

New American Bartender's Guide

Author: John J Poister

With this indispensable guide, readers will learn how to mix classic as well as exotic drinks like the pros. Here are all the tricks of the trade-including how to taste, flavor, and garnish as well as when and how to shake, stir, and whirl a drink. The New American Bartender's Guide features:

Ђ Tips on measuring, serving, stocking a bar, and learning the language of mixology
Ђ Easy-to-find recipes that are organized alphabetically by type of liquor
Ђ Classic as well as new recipes for gin, rum, and vodka drinks; punches, aperitifs, non-alcoholic drinks, and much more

New interesting book: Great Recipes Collection Grilling Gas or Charcoal or Good Housekeeping Great Baking

Food of Portugal

Author: Jean E Anderson

• An extensive bilingual glossary explains, defines, and describes
• Portuguese food, wine, cooking, and restaurant terms.
• With notes for cooks and travelers on the language
• of Portuguese wine, food, and dining.
• Wine notes have been completely revised and updated.
• Color photographs of Portugal by the author.

Publishers Weekly

Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer (coauthor of The NEW Doubleday Cookbook Anderson's familiarity with the country's people, regions, rivers and markets. A lengthy glossary in the introductory section notwithstanding, the narrative is buoyed by historical notes, reminiscences and tips on the best inns and restaurants in Portugal. When Portuguese is used in the recipes, the English translation is also included, thereby precluding the necessity of making frequent reference to the glossary, a mild annoyance with many ethnic cookbooks. The recipes depend on simple ingredients, often in unusual combinations (``pork and clams may sound like a new low in surf 'n' turf dinners, but it is in fact a Portuguese classic''), subtly seasoned with olive oil, bay, tomatoes, garlic and the spices of the East introduced to Portugal by explorer Vasco da Gama at the turn of the 16th century. Meat, fish and chicken, often marinated, and soups are emphasized. In the interests of health and ingredient availability, some traditional Portuguese dishesmany egg sweets and lampreys, or fat eel, delicacieshave been omitted. Photos not seen by PW. (September 19)

Light Basics Cookbook or Americas Best Chefs Cook with Jeremiah Tower

Light Basics Cookbook: The Only Cookbook You'll Ever Need if You Want to Cook Healthy

Author: Martha R Shulman

Light Basics is an all-in-one cookbook for today's healthy cooking. Filled with step-by-step cooking instructions and more than 250 delicious recipes (each with a complete nutritional analysis), it provides the fundamentals of eating well and eating healthy. Martha Rose Shulman explains how to incorporate fresh foods and more healthful ingredients into your everyday cooking, while cutting down on fat and calories. If you're trying to eat healthy, Light Basics provides a one-stop kitchen companion for beginner and experienced cook alike!

The Cooking Light Basics

Convert your favorite recipes into healthier dishes by cutting the fat Learn healthy poaching, pan-grilling, and roasting techniques Make a delicious low-fat vinaigrette or sauce Enhance the flavor of your food using fresh herbs and spices

The Kitchen Basics

Learn the correct way to hold a knife Master the art of chopping, slicing, and dicing Understand how to store fresh fruits and vegetables properly Learn to follow the guidelines for food and kitchen safety

The Fruit and Vegetable Basics

The secret to keeping tomatoes tasting their sweetest

How to reduce the zing of chile peppers

The easiest way to dice a fresh mango

The Entertaining Basics

Sample seasonal menus

Advance preparation tips to make party-throwing a cinch

Detailed shopping lists and countdown schedules for preparation

Flavorful Meals with Only 1 Tablespoon of Oil

Asparagus and Smoked Trout Frittata Sweet Potato and Butternut Squash Soup with Ginger

Herb and Scallion Quiche Spinach Quesadillas Grilled Fish Steaks with Asian Flavors Hot-and-Sour Shrimp and Rice Soup

Desserts to Devour with Only 1 Gram of Fat

Rhubarb and Strawberry Compote Almond Biscotti Chocolate Meringue Cookies Pears Poached in Ginger-Honey Syrup

Mollie Katzen

Martha is one of the best American cookbook authors writing today. Her recipes are delicious and balanced, her prose informs and always makes sense, and she infuses the experience with warmth, clarity, and encouragement. Take her word for anything!

Deborah Madison

Everything about Light Basics Cookbook is clear and straightforward—as well as healthy and delicious!

Marion Nestle

Martha Rose Shulman cares deeply about how to taste, feel, and think about food, how to make cooking (and even cleanup a pleasure, and how to produce clean, fresh, vibrant—and, of course, nutritious-meals with ease and confidence.

Publishers Weekly

Shulman (Mediterranean Light; Proven al Light) expands her light-and-healthy motif with this fundamental cookbook. Much of the organization here is terrific, like the inclusion of a chapter of Warm-Up Exercises: five easy recipes for dishes like Pasta with Simple Tomato Sauce and Tossed Green Salad with Classic Vinaigrette are recorded in such detail that there are paragraphs dedicated to pressing garlic and peeling tomatoes. Introductory sections on everything from shopping to equipment are also first-rate. Some chapters are more muddled, however, including one on Grains, Beans, Vegetables and Tofu, in which Tomato and Bean Gratin, Spicy Stir-Fried Tofu and Asparagus with Rice, and Corn on the Cob are lumped together. The recipes themselves are uniformly well written and express modern American tastes with lots of poultry (Pan-Cooked Chicken Breasts with Ginger and Soy, Turkey Chili) and fish (Grilled Marinated Swordfish, Fish Fillets with Tomato Caper and Mint Sauce), as well as sections dedicated to pizza and Mexican dishes. (Jan.)

What People Are Saying

Mollie Katzen
Martha is one of the best American cookbook authors writing today. Her recipes are delicious and balanced, her prose informs and always makes sense, and she infuses the experience with warmth, clarity, and encouragement. Take her word for anything.
-- Author of Moosewood Cookbook and Vegetable Heaven

Deborah Madison
Everything about Light Basics Cookbook is clear and straightforward -- as well as healthy and delicious!
-- Author of Vegetarian Cooking for Everyone.

Marion Nestle
Martha Rose Shulman cares deeply about how to taste, feel, and think about food, how to make cooking (and even clean-up) a pleasure, and how to produce clean, fresh, vibrant-and, of course, nutritious-meals with ease and confidence (Marion Nestle, Chair, Department of Nutrition and Food Studies, New York University).

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America's Best Chefs Cook with Jeremiah Tower

Author: Jeremiah Tower

Jeremiah Tower, James Beard Award-winning chef and pioneer of American regional cuisine, cooks with a "who's who" of some of the nation's top chefs in their home kitchens Companion to the PBS television series, America's Best Chefs In the early 1970s, Chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail-blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty-six-part PBS series, America's Best Chefs, Jeremiah Tower visits 13 James Beard Award-winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full-color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah's own creations. The book includes contributions from New York's Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles' Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco's Nancy Oakes (Boulevard), Chicago's Charlie Trotter (Charlie Trotter's) and Gale Gand (Tru), Philadelphia's Jean-Louis Lacroix (Rittenhouse Hotel), Boston's Ken Oringer (Clio), Arizona's Robert McGrath (Roaring Fork in Scottsdale), Wisconsin's Odessa Piper (L'Etoile in Madison), Alabama's Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon's Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia's Patrick O'Connell (The Inn at Little Washington).
Jeremiah Tower (New York, NY) received the James Beard Foundation's Outstanding Chef Award in 1996 and is the author of the JamesBeard Award-winning New American Classics as well as Jeremiah Tower Cooks.