Instant Bean or Cooking with Crazy Charley IV

Instant Bean

Author: Martin Ston

For years we've known how good beans are, but who had time for all that soaking, waiting, and cooking for hours? Now The Instant Bean lets us have our beans - and our busy lives, too. From filling and flavorful soups that are ready in less than thirty minutes but taste as if they've been simmering all day, to easy one-dish meals that are elegant enough for company and satisfying enough to feed a hungry family, this essential cookbook gives you more than 150 new and delightful ways to put beans on your table - fast! Whether it's fragrant Chickpea and Coriander Pesto spread on toasted pita bread, delicate Cannellini Beans with Lemon and Basil, or mouthwatering Black Bean Chocolate Mousse Pie, you'll find fabulous, inventive recipes for pita pizzas, no-cooking icebox soups, wrapped salads, and skillet dinners. These spirited dishes are filled with exotic flavors from Italy and India to the Far East. Noted cookbook authors Sally and Martin Stone also show you how a simple bean spread can add zip to baked potatoes, make a zesty filling for an omelet, or become a no-cook pasta sauce. They give you the lowdown on a variety of legumes, from limas to split peas. For instance, did you know that lentils are the fastest-cooking dried bean? Or that if you saute canned black beans to make them slightly crispy they make the perfect foil for tiny pasta? Plus they offer tips on choosing and preparing the perfect accompaniments for your bean dishes.

Publishers Weekly

No strangers to the nutritional versatility of beans, the Stones (The Brilliant Bean) are equally familiar with the common complaint that beans require too much preparation time to be a practical staple in today's kitchen. Their response is this collection of 150-plus innovative and appealing recipes that generally require no more than 30 minutes' prep time. Speed-it-up tricks include using canned beans when appropriate and, for dried beans, quick-soaking methods, using a pressure cooker and freezing recipe-sized portions of cooked beans. They describe characteristics of nearly 50 varieties of beans (including the not-so-common lablab, adzuki, molasses eyes and rattlesnake) and offer a chart of soaking and cooking times for dried beans. Recipes aim to please jaded palates: e.g., Black Bean Chocolate Mousse Pie; Garlicky Lentil Salad with Browned Sausage; Crisped Black Beans with Orzo and Toasted Walnuts; and Cannellini, Calamari and Spinach Stew. Home cooks will relish the range and ingenuity as well as the ease of preparation of these recipes, although the Stones' reliance on Maggi seasoning in so many dishes seems oddly limiting. (May)

Library Journal

The Stones are the authors of The Brilliant Bean (LJ 3/15/88) and Desserts with a Difference (LJ 4/15/93), recipes for sweets made with root vegetables and beans. Although their newest bean recipes aren't exactly "instant," they use canned, frozen, or fresh beans, not dried, so that they can be made in 30 minutes or fewer. Although quick, these dishes are not necessarily uncomplicated, and some combinations work better than others. Brooke Dojny's Full of Beans (LJ 3/15/96) offers a nice sampling of simple recipes for legumes; larger collections could add this title as well.

Book review: Curious George in the Snow or 20000 Leagues Under the Sea

Cooking with Crazy Charley IV: Cajun and Creole Cuisine

Author: Charley Addison

Cajun and Creole recipes from Crazy Charley Addison.

On Tap or The Herb and Spice Companion

On Tap: A Calvacade of Trivia and Tall Stories Celebrating 200 Years of the Australian Pub

Author: Mark McKay

On Tap delves into the annals of pub-lore to discover funny, sad, illuminating, and intriguing episodes and incidents in the life of this great Australian institution. The author has collected anecdotes, serious history, folklore tall stories and urban myths about Australians and pubs.

Read also Jeffersons Empire or Encyclopedia of the Palestinians

The Herb and Spice Companion

Author: Marcus A Webb

This book guides the reader through all aspects of herbs, including their history; how to grow, harvest, and dry them; and their preparation for medicinal use. This volume also contains an extensive directory of more than 50 spices. Each entry gives the essential properties of the spice, as well as its medicinal and culinary uses where appropriate.

The Restaurants Book or Black Hunger

The Restaurants Book: Ethnographies of Where we Eat

Author: David Beriss

Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.

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Black Hunger: Food and the Politics of U. S. Identity

Author: Doris Witt

The creation of the Aunt Jemima trademark from an 1889 vaudeville performance of a play called "The Emigrant" helped codify a pervasive connection between African American women and food. In Black Hunger, Doris Witt demonstrates how this connection has operated as a central structuring dynamic of twentieth-century U.S. psychic, cultural, sociopolitical, and economic life. Witt draws on recent work in social history and cultural studies to argue for food as an interpretive paradigm which can challenge the privileging of music in scholarship on African American culture, destabilize constrictive disciplinary boundaries in the academy, and enhance our understanding of how individual and collective identities are established.

Table of Contents:

	Prologue	3
Pt. I	Servant Problems
1	"Look Ma, the Real Aunt Jemima!": Consuming Identities under Capitalism	21
2	Biscuits Are Being Beaten: Craig Claiborne and the Epistemology of the Kitchen Dominatrix	54
Pt. II	Soul Food and Black Masculinity
3	"Eating Chitterlings Is Like Going Slumming": Soul Food and Its Discontents	79
4	"Pork or Women": Purity and Danger in the Nation of Islam	102
5	Of Watermelon and Men: Dick Gregory's Cloacal Continuum	126
Pt. III	Black Female Hunger
6	"My Kitchen Was the World": Vertamae Smart Grosvenor's Geechee Diaspora	155
7	"How Mama Started to Get Large": Eating Disorders, Fetal Rights, and Black Female Appetite	183
	Epilogue	211
	African American Cookbooks	217
	Chronological Bibliography of Cookbooks by African Americans	221
	Notes	229
	Works Cited	253
	Index	282

Winter Food or The Wild Olive

Winter Food: Seasonal Recipes for the Colder Months

Author: Jill Norman

Drawing on the cold-weather culinary traditions of countries around the world, Jill Norman serves up 150 hearty seasonal dishes to counter winter's chill.

Many books have been written about the glories of spring and summer foods, but the produce of late autumn and winter is seldom welcomed with such enthusiasm. Yet there is much to arouse the palate in the cold months. In Winter Food, Jill Norman focuses on making the best use of the season's rich store of ingredients. Drawing on the winter traditions of northern China and Japan, the high Andes, the northern states of America, the plateaus of Turkey and Spain, and the mountain villages of northern Italy, as well as Scandinavia, Russia, and Britain, she provides us with a marvelous array of dishes for enjoying with family and friends. The bounty includes Bucatini with Cauliflower, Raisins, and Pine Nuts; Catalonian Fish Stew; Spiced Lamb Shanks; and Sweet Potato Pie. Jill Norman is the award-winning author of books that include The Cook's Book and Herbs and Spices: The Cook's Reference.

Interesting textbook: The Motorcycle Diaries or Im a Stranger Here Myself

The Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

More Root Beer Advertising and Collectibles or Fire Never Dies

More Root Beer Advertising and Collectibles

Author: Tom Morrison

Here's a big second serving for sassafras softdrink lovers. Ever since Tom Morrison's first beverage book, Root Beer Advertising and Collectibles, was published, a second edition about this popular pop was inevitable. More than 650 photographs of root beer bottles, cans, dispensers, mugs, signs and emblems, and more are depicted in this volume, which was made possible by the groupings of some of the largest root beer collections in America. Root beer tidbits, recipes, lists of clubs and newsletters, and a guide to the brand names also make this book a valuable guide for those who want to know more about these popular collectibles.

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Fire Never Dies: One Man's Raucous Romp Down the Road of Food,Passion and Adventure

Author: Richard Sterling

In these wide-ranging tales from a life on the road, Vietnam vet and "adventure eater" Richard Sterling takes the reader deep into the heart of cultures, from Asia to Africa to North America. Whether breaking bread with a murderer in the Baja desert or enjoying a shipboard dalliance with a mysterious new acquaintance on the South China Sea, Sterling's faith in humanity is continually renewed through the sharing of food, drink, and passion. Provocative and testosterone-edged, his writing is also poignant and hilarious.

Library Journal

Sterling, who has authored or edited numerous travel books, including Lonely Planet World Food: Spain, Vietnam, and Hong Kong, is a veteran of the Vietnam War and seven navy tours of duty. He also possesses itchy feet, strong sea legs, and an iron digestive tract. His tales of naval escapades and civilian adventures are abundantly laced with testosterone, well soaked with beer, and occasionally spiced with bordellos. In his latest writing endeavor, he shares some of his most memorable travel experiences, such as eating meals of potato bugs and fiery chilies, baiting pickpockets in Saigon, transferring nuclear weapons in the South China Sea (heroically ignoring wounds received in the process), and dancing with headhunters in Borneo. Locations shift erratically from Baja, CA, to Southeast Asia, Europe, India, and Africa, and the writing style swings wildly from the swaggering to the sophisticated, with many of the stories seemingly more fantasy than fact. Both scattered and scatty, this collection of tales will appeal to the Walter Mittys of the world. With a cover that recalls pulp fiction of the Thirties and a trade paper format, it is a questionable purchase for most libraries. Janet Ross, formerly with Washoe Cty. Lib. Syst., Sparks, NV Copyright 2001 Cahners Business Information.