Thursday, February 19, 2009

Shiva or Culinary Creation

Shiva: Lord of the Dance

Author: James H Ba

International culinary celebrity Kurma Dasa presents recipes from the world№s greatest vegetarian cuisine, based on his bestselling book Great Vegetarian Dishes (now in its 7th printing!). 64 durable full-color recipe cards provide step-by-step instructions and brilliant photographs help you to spice up life in the kitchen. These sumptuous French, Chinese, Thai, Italian and Indian (among many others!) dishes will impress even the most discriminatingpalates.


About the Author:
Kurma Dasa was born in England and moved to Australia in 1964. He began cooking in his youth, and has taught his special brand of elegant and eclectic gourmet vegetarian cuisine throughout Australia and around the world. He was head chef at Melbourne's most popular vegetarian restaurant, Gopal's, for many years. He has hosted three internationally broadcast TV cooking series, seen in over 46 countries. His third and latest twenty-six-part TV series, More Great Vegetarian Dishes, currently screens throughout Australia on SBS and Foxtel.



New interesting book: Fixin to Party or Grilling and Barbecuing

Culinary Creation: An Introduction to Foodservice and World Cuisine

Author: James L Morgan

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.

* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu
* Introduces the concept of "foodism," a bias that can impair a chef's creativity
* Offers comparisons in the history, evolution, and migration of food ingredients and techniques
* Includes a CD with recipes from around the world



Wednesday, February 18, 2009

Vegetable Book or Its Raining Plums

Vegetable Book: A Detailed Guide to Identifying, Using and Cooking over 100 Vegetables

Author: Colin Spencer

Colin Spencer bring us a fresh new look at vegetables, which have moved to the center of the culinary stage in past years, discussing what is available and when and how to get the best from them. Arranged by horticultural family, there are entries on more than 100 vegetables accompanied by more than 300 recipes.

For every vegetable, each root, leaf, stem and tuber is lovingly examined: its history amusingly related; its properties, varieties and foibles investigated. Vegetarian dishes both classic and modern are also provided in a range of ways to present vegetables at their best, as side dishes and main courses such as Sweet Potato Pie, Onion Tart, Spinach Roulade and Red Pepper Cream, and Fennel Tempura.

Illustrated with 12 beautiful line drawings by artist Emma Dibben.



Book review: The Day Before Payday Cookbook or Culinary Landmarks

Its Raining Plums

Author: Xanthe Clay

This cookbook should appeal to all those who are tired of the chilly array of expensive imported produce in the supermarkets and bored by the cult of the celebrity chef. It draws on a rich seam of cookery talent in kitchens around the country.

Fans of Xanthe Clay's popular "Readers' Recipes" columns in the "Daily Telegraph" show how to make the most of fresh produce from humble root vegetables to mouth-watering soft fruits. As well as delicious vegetable dishes, there are recipes for stews, soups, desserts, jams and preserves. Xanthe Clay adds her own useful tips on harvesting, choosing and cooking. This is a book that should be welcomed by vegetarians and anyone interested in good eating and good health.

The recipes featured were contributed by readers and have been cooked, well tested and enjoyed. They use seasonal produce from the garden or the local greengrocer, and are unfussy, healthy and cheap.



Table of Contents:
Spring: March - Purple Sprouting Broccoli
April - Cauliflower
May - Asparagus, Globe Artichokes, Jersey Royals, Carrots. Summer: June - Broad Beans, Gooseberries, Lettuce, Peas, Raspberries, Strawberries
July - Cherries, Courgettes, Cucumber, Runner Beans, Redcurrants, Spinach
August - Beetroot, Peaches, Plums, Tomatoes. Autumn: September - Blackberries, Marrow
October - Apples, Leeks, Pumpkin, Quinces, Walnuts
November - Cab Bage, Chicory, Potatoes, Pears. Winter: December - Chestnuts, Parsnips, Salsify And Scorzenera, Shallots, Watercress
January - Celeriac, Jerusalem Artichokes, Rhubarb, Seville Oranges
February - Spring Greens, Swiss Chard.

Tuesday, February 17, 2009

Quality in Frozen Food or Shots

Quality in Frozen Food

Author: Marilyn C Erickson

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

Booknews

The principles of freezing and the concepts of quality are addressed from technological, categorical, analytical, theoretical, applied, and administrative perspectives. Five sections discuss the technological and fundamental features of freezing; the types of deterioration which occur in frozen food; treatments, outside the freezing process, which may minimize quality losses during freezing and storage; methods by which quality losses may be assessed; and administrative policies or strategies within academic and industrial research communities that impact a frozen product's quality and ultimately its purchase. Annotation c. by Book News, Inc., Portland, Or.



Table of Contents:
Preface
Contributors
Sect. ITheoretical and Experimental Aspects of Food Freezing
Ch. 1Freezing Systems
Ch. 2Overview of Physical/Chemical Aspects of Freezing
Ch. 3Measurement and Interpretation of the Glass Transition in Frozen Foods
Ch. 4Modeling of Food Freezing
Sect. IIQuality Losses Associated with Frozen Foods
Ch. 5Moisture Migration and Ice Recrystallization in Frozen Foods
Ch. 6Freeze-Cracking
Ch. 7Quality Deterioration in Frozen Foods Associated with Hydrolytic Enzyme Activities
Ch. 8Protein Denaturation and Functionality Losses
Ch. 9Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
Ch. 10Relationship of Frozen-Food Quality to Microbial Survival
Sect. IIITechniques to Minimize Quality Losses
Ch. 11Cryoprotectants for Improving Frozen-Food Quality
Ch. 12Antioxidants and Their Application to Frozen Foods
Ch. 13Edible Coatings and Films
Ch. 14Product Composition and the Quality of Frozen Foods
Ch. 15Role of Packaging in Quality Preservation of Frozen Foods
Sect. IVMonitoring of Quality in Frozen Foods
Ch. 16Physical and Ultrastructural Measurements
Ch. 17Chemical Measurements of Frozen Foods
Ch. 18Sensory Evaluation Methods to Measure Quality of Frozen Foods
Ch. 19Shelf-Life Testing: Procedures and Prediction Methods
Sect. VStrategies to Ensure Frozen Product Quality Today and Tomorrow
Ch. 20Consumer Acceptance of Frozen Foods
Ch. 21Marketing Frozen Foods
Ch. 22Total Quality Management for the Frozen-Food Industry
Ch. 23Quality Enhancement
Index

Books about: Flatfish or Feasts of Life

Shots (Quamut)

Author: Quamut

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

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

Knock yourself out.

Whether out on the town or hosting your own party, it never hurts to know a thing or two about shots. Here are all the basics about ordering the best shots at a bar or making even the most complicated shots yourself, including:

  • A breakdown of the basic types of shots
  • Detailed instructions for how to make layered shots
  • Dozens of shot recipes from the Four Seasons restaurant



Monday, February 16, 2009

Primer of Cooking and Housekeeping or Way Back in the Country Cookbook

Primer of Cooking and Housekeeping

Author: Elizabeth Cooper

As its name implies, this is a fundamental book on cooking and housekeeping. It has been very well received by the public and has recommended reviews from Library Journal and Booklist. We are currently out of dust jackets for the hardback but the spine and cover are gold stamped and we will give a 5% discount for hardback buyers that wanted a dustjacket.


This book tells what you should have learned from mother but never did. It's for the new housekeeper, the single housekeeper and there are tips for even the experienced housekeeper.

The Primer of Cooking section occupies most of the book and gives not only 250 plus basic recipes but also gives the basics behind the recipes. For example, anyone can follow a recipe for making a particular cake, but what is the basic recipe for making cakes? This book gives you the basics first and then gives examples.

This book tells all you need to get you going and tells you how to do it from scratch:
How to invent your own cake recipes.
Biscuits that always work.
How to wash a feather pillow.
Instant chocolate icing without cooking.
How to get the yellow out of white fabrics.

And much, much, more...



Book about: Family Involvement in Treating Schizophrenia or Diagnosis and Treatment of the Caretaker Personality Syndrome

Way Back in the Country Cookbook: Recipes from Six Generations of East Texas Farm Cooking and the Stories behind Them

Author: Kay Wheeler Moor

Way Back in the Country, in the days of yesteryear, the biggest events around were two-week-long outdoor revivals and box suppers, where the most creative dinner pails took the prize-when food was always a key link in a family's sweet communion. In farm-rich Delta County, Texas, you'll still hear folks speak of the Three Red-Haired Miller Girls, who grew up in those bygone times and whose family remains legendary for its plentiful, inventive cooking. Enter the world of the Miller Girls and their farm kin, as their antics are woven around this fresh, eclectic recipe collection that will make your mouth water as you read. The mishaps and victories of the six generations that encompass these real-life characters will have you laughing, crying, and eager to cook their way-and perhaps to preserve a few recipes of your own. Written in the "Way Back" spirit of James C. Hefley and "Ozark Monk" Hefley, who popularized Hannibal's other "Way Back" books.



Table of Contents:
Chapter 1Enter, Little Red11
Country Biscuits15
Chapter 2The Cotton Gin Scare16
Orange Balls19
Chapter 3The Tale of Little Button20
Golden Corn Bread23
Chapter 4Screaming Bloody Murder24
Lemon Ice-Box Pie29
Chapter 5Roll, Jordan, Roll30
Oven-Crisp Fried Chicken34
Chapter 6The Missing Ring35
Buttermilk Pie39
Chapter 7Walking Papa Home40
Osgood Pie46
Chapter 8The Four Peas47
Squash Dressing49
Chapter 9Sunday Dinner and the Dime-Store Dishes50
Company Potatoes53
Chapter 10That Little Thing54
Velvety Cheese Soup56
Chapter 11The New Cousin57
Texas Corny Dip60
Chapter 12The Great Christmas-Tree Caper61
Beet Pickles65
Chapter 13Tuna Fish and the Marriage Proposal66
Tuna-Noodle Casserole69
Chapter 14One Day in January70
Oven-Bag Brisket74
Chapter 15To Bed with the Chickens and Brainpower75
Broccoli Salad78
Chapter 16Thank You, God and Comfort Food79
Chicken-Dressing Casserole82
Chapter 17Forever Summer in the Country83
Miller-Harris Family Tree90
Family Album91
Recipes
Appetizers and Snacks, Beverages, Jellies97
Salads109
Vegetables119
Breads129
Main Dish Recipes139
Desserts149
Index178

Saturday, February 14, 2009

Eating as I Go or Good Spirits

Eating as I Go: Scenes from America and Abroad

Author: Doris Friedensohn

"What do we learn from eating? About ourselves? Others? In this unique memoir, Doris Friedensohn takes eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on the meanings of cultural inclusion and what it means to our diverse nation. Enjoying couscous in Tunisia and khatchapuri (cheese bread) in the Republic of Georgia, she explores the ways strangers maintain their differences and come together." Friedensohn's subjects range from Thanksgiving at a Middle Eastern restaurant to fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with geopolitical, economic, psychological, and spiritual tensions. Eating as I Go is Friedensohn's distinctive combination of memoir, traveler's tale, and cultural commentary.

Library Journal

In an engaging series of memoir essays, Friedensohn (emeritus, women's studies/American studies, New Jersey City Univ.) shares with us her lifelong quest for new cultures, foods, and tastes. The cornucopia of the world's foods has excited and challenged her for the last 50 years. Her emphasis here is on ethnic foods, food markets, and entire neighborhoods where "American food" is foreign food. Today, many of us can travel to taste the world's foods without leaving town, but Friedensohn is not content to limit her essays to the United States; she also includes her food experiences in Tunisia, Austria, Mozambique, the Republic of Georgia, Nepal, and Mexico, to name just a few of the countries where she discovered the pleasures of strange foods and how they could bring people from different cultures together. Luckily, Friedensohn's sharp insights avoid academic pretension. Instead, her collection reveals the soul of an insightful and sympathetic woman, examining the relationship between culture and food. Recommended for American culture, travel, and food collections in large public and academic libraries.-Olga B. Wise, Austin, TX Copyright 2006 Reed Business Information.



Books about: Riuscendo alla vostra intervista: Una guida pratica per gli insegnanti

Good Spirits: A New Look at Ol' Demon Alcohol

Author: Gene Logsdon

Not long after there was Homo sapiens there was Homo sippiens, or Man the Drinker. And yet despite the simplicity of its origins, alcohol has become one of the most tightly regulated commodities produced by human beings. Vilified from the pulpit, criminalized during Prohibition, and taxed to finance every war since the time of George Washington -- alcohol is the focus of a complex love/hate relationship worldwide.

As Gene Logsdon says, "On the subject of alcohol, hypocrisy is the standard-bearer of public opinion." Or expressed another way, "Isn't it absurd that our own government will not allow us to combine grain grown on our own land, water that falls from the sky, and yeast that is everywhere in the air around us?"

Instead, imagine a world where cottage farmers grow grain to make whiskey or fuel, feed grain residues to the livestock, then return the animals' manure to the fields to make the crops flourish. It's a vision distilled of common sense and tradition -- a vision simple enough to actually work. Alas, the entrenched interests of our government with its taxes and business with its obsession for profits prevent this vision from becoming reality.

"Remember, all this innocent and simple, home-centered work, leading to pleasurable and economical drinking after long and interesting experience, is illegal. But it is not illegal to read about it."

Here is vintage Logsdon, 100-proof straight talk, with practicality and poetry to temper the occasional tirade. From his tractor-seat perch in Upper Sandusky, Ohio, Gene Logsdon once again proves himself to be one of the most daring and original chroniclers of North American farm life.

Booknews

Best known as The Contrary Farmer for the unconventional views he brings to agriculture, Ohio-based Logsdon proposes a simple program: cottage farmers grow grain to make whiskey or fuel, feed grain residues to the livestock, then return the animal's manure to the field to make the crops flourish. The problem, he admits, is that it makes no unearned profits for government or big business. He includes many anecdotes, historical and legendary. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Table of Contents:
Forewordviii
Prefaceix
Acknowledgmentsxiii
Introduction: Toward a Sane Use of Alcoholxv
1The American History You Were Never Taught1
2My Father-in-Law, "The Old Moonshiner"13
3From Cider to Applejack32
4The Fruit Juice: A Moonshine Story from 193549
5Homemade Beer65
6The Backyard Winery78
7The Adventures of a Brandy & Liqueur Illiterate98
8The Midnight Fox: A Bootlegging Folktale112
9Wandering Wide-Eyed through the World of Whiskey128
10The "White Whiskey" Mixers & Other Popular Drinks150
11Fuel Alcohol: A Way to Make Untaxed Spirits Legally166
12"Not Necessarily": The Slightly Fictional Story of a Stubborn Winemaker179
Bibliography196

Friday, February 13, 2009

Party Party Party or Where Theres Smoke Theres Flavor

Party Party Party!: Over 50 Eats and Treats for the Perfect Party

Author: Martin Knowlden

Fantastic food makes any party better, and Party Party Party! serves up ideas for all occasions--from a tasty range of canapés for a cocktail party to cooling concoctions to sip in the garden on a lazy summer afternoon. Here are dips, finger foods, drinks, and sweet treats, like Avocado and Chorizo Blinis, Eggplant Caviar, Lemon and Pistachio Biscotti, and Apricot Cooler. Tips on preparing food ahead of time, freezing and reheating, and presentation will help you organize the perfect party. Whether you're planning an intimate dinner or a big bash, these dishes and drinks are sure to please.



Book about: Surveillance :Concepts et Construction de l'habileté

Where There's Smoke There's Flavor: Real Barbecue - The Tastier Alternative to Grilling, Vol. 1

Author: Richard W Langer

In this comprehensive book for people who love grilling, Richard Langer introduces a whole new world of flavorful barbecued food - from meat, poultry, and fish to vegetables, accompaniments, and appetizers. Langer assesses smoking equipment from the classic multilevel silo cooker to the modified Weber, and offers a simple trick for converting your gas or electric grill to a true slow-cooking barbecue machine. And he covers such techniques as how to gauge and achieve the correct temperature for smoking as well as how to choose varieties of wood for the enhancement of different flavors. Langer includes a source guide for commercial sauces, exotic woods and chips, a selection of smokers, and handy smoking tools and gadgets.

Publishers Weekly

Langer, who has authored three bread machine cookbooks (which will be combined in Little, Brown's August hardcover, The Complete Bread Machine Bakery Book) steps outdoors to the backyard smoker, latest darling of patient alfresco chefs. He finds much to extol: the ease of the slow BBQ process (requiring up to 10 hours or more for beef brisket); the succulence attained by cooking above a pan of water in smoky indirect heat; and the depth of flavor derived from marinades, dry rubs, bastingand, most of all, smoke. Before launching into his 120 recipes, Langer analyzes smokers (including the venerable Brinkmann), explains how to adapt Weber and gas grills and identifies tastes imparted by various woods. The heart of American barbecuing is ribs, says Langer, offering a dozen recipes including Gilroy's Garlic-Galore Ribs (calling for two heads of garlic) and Kimchi Ribs marinated in juice from Korean preserved cabbage. Bold barbecuers will encounter seductively unusual fare: Portabella-Stuffed Steak, Buffalo Roast, Linguica-Stuffed Chicken Thighs, Skewered Octopus and Smoked Broccoli Parmigiana. Ten sauces round out a book that may convince nonsmokers to light up. (July)



Wednesday, February 11, 2009

Rogovs Guide to Israeli Wines 2006 or Jenny Bristow Cooks for the Seasons

Rogov's Guide to Israeli Wines, 2006

Author: Daniel Rogov

The 2008 edition contains a detailed map of Israel's wine regions; coverage of over 150 wineries; a tasting chart for your own ratings; contact details of all wineries; and almost 1,400 wines tasted, rated and fully described. The guide indicates which of Israel's wines are kosher, provides information on what makes a wine kosher and discusses whether there is a contradiction between good wine and kosher wine. Also in the book, a guide to tasting wines and an essay on dessert wines. In a convenient pocket-sized format, Rogov's Guide To Israeli Wines 2008 rates in detail all available wines from Israel through the 2006 vintage. This is the definitive guide to the entire Israeli wine scene!



See also: A Seguinte Catástrofe:Redução da Nossa Vulnerabilidade a Natural, Industrial, & Desastres Terroristas

Jenny Bristow Cooks for the Seasons: Spring and Summer

Author: Jenny Bristow

There are hints and tips for barbecuing, picnicking, and dining al fresco and wonderful recipes for soups, snacks, salads, main courses, desserts and seasonal drinks.



Tuesday, February 10, 2009

How to Peel a Peach or Creole Nouvelle

How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know

Author: Perla Meyers

EVERY HOME COOK HAS QUESTIONS

and How to Peel a Peach has the answers. Whether you’re a bona fide beginner or a kitchen dynamo, chances are you’ve been stumped by culinary questions great and small. In these pages, wise, worldly culinary professional Perla Meyers comes to the rescue, offering a wealth of information about ingredients, equipment, and techniques in a forthright Q&A format. With timeless recipes that illustrate her points, it’s as if this prominent cooking teacher is by your side, conducting a series of special classes just for you.

Library Journal

The Seasonal Kitchen, Meyers's first cookbook, was published in 1973, long before cooking with fresh local ingredients became a mantra for chefs and good cooks everywhere. Several titles in that same vein (e.g., From Market to Kitchen) followed. Her new book features hundreds of culinary Q&As (the questions are culled from Meyers's workshop students), along with her favorite recipes in each category, from vegetables to fruit; also included are chapters on equipment and stocking the pantry. There is a lot of information here, and while some readers will appreciate the format, others might wish for an easier-to-use organizational style-i.e., a factual section on cooking duck rather than a series of questions, e.g., "I'd like to buy a duck breast, but I don't know how to prepare it" and "I love to grill chicken but have never attempted duck-can it be done?" Nevertheless, Meyers is knowledgeable, and her recipes sound delicious. For most collections. Copyright 2004 Reed Business Information.



Table of Contents:
Acknowledgmentsvii
Introduction1
The Essential Kitchen: Equipment and Utensils5
The Cook's Pantry19
Vegetables and Herbs57
Seafood151
Poultry187
Meat219
Pasta, Grains, and Beans247
Fruit295
The Grill345
Basic Recipes383
Sources for Equipment and Ingredients397
Index401

Book about: The Rise of Theodore Roosevelt or Theodore Rex

Creole Nouvelle

Author: Joseph Carey

Carey features the New Orleans chefs who not only use local produce and seafood, but also bring in the best artisanal cheeses, meats, and wines from around the nation and the world. Creole Nouvelle redefines traditional recipes of the genre while offering wonderful dishes from today's top chefs.

RH Staff

Carey, a New Orleans native who now heads the Memphis Culinary Academy, has come up with a slick approach to cookbook writing here. This volume includes many traditional Creole recipes-Carey handles these himself-plus inventive takes on them from five top New Orleans chefs: Susan Spicer of Bayona; Peter Vasquez from Marisol; Anne Kearney, formerly of Peristyle; Donald Link of Herbsaint; and John Harris of Lilette.

All in all, it's quite a collection. And future cookbook authors take note: this book's all-star cast approach is one worth exploring on other topics.

Library Journal

Trout Point Lodge is an elegant inn and cooking school situated on a private nature preserve in a remote part of Nova Scotia, what the authors refer to as "the Acadian homeland." The Acadians were French settlers ousted by the British in the 1750s, and many of them ended up in Louisiana, the forebears of today's Cajuns. So it is not so surprising that the three owners of Trout Point, who had a thriving organic farm and restaurant in New Orleans, ended up in Nova Scotia-though the food they serve at the lodge is of the more refined, urban style of Creole cuisine than the simpler, unpretentious Cajun/Acadian cooking. Once again, they have an organic garden that supplies their produce, and they forage for mushrooms and other delicacies in the forests around the lodge and fish in the rivers and streams running through the preserve. This results in such dishes as Sea Bean and Mussel Salad, Grilled Trout with Wild Fennel and Almonds, and Wild Blackberry Custard Tart. An unusual cookbook from an unusual inn, this is recommended for most collections. Carey, a New Orleans-born chef who founded the Memphis Culinary Academy, focuses on Creole cooking in his native city, specifically contemporary interpretations of classic dishes, as well as the innovative Creole-inspired cuisine that a handful of talented young chefs are serving there (e.g., Susana Spicer of Bayona and Donald Link of Herbsaint). Carey is obviously knowledgeable and has an entertaining, strongly opinionated style; unfortunately, the recipe instructions are somewhat abbreviated and assume a fair amount of kitchen experience or training, and many of them do not include yields-a serious drawback. Nevertheless, area libraries and specialized regional cooking collections will want to consider. Copyright 2004 Reed Business Information.



Monday, February 9, 2009

Global Feast Cookbook or Just Me Cookin

Global Feast Cookbook

Author: Mystic Seaport Museum

A new cookbook from Mystic Seaport Museum Stores, this collection of 350 recipes from around the world represents the kitchen traditions of the 188 members and supporters of Mystic Seaport Museum who contributed to it. Its recipes from a dozen regions of the world will delight the adventurous cook -- an almond-flavored pastry from Russia, a Native American venison stew, Egyptian lentil soup, mussel pancakes from the Belgian coast, ginger chicken from India.



New interesting textbook: A Condição de Posmodernidade

Just Me Cookin'

Author: Dawn Schrandt

Not only international recipies - Just Me Cookincontains background information on where certain foods originated from, historical information about different countries and cooking advice for beginners and advanced cooks.



Sunday, February 8, 2009

Good Times at Green Lake or Food

Good Times at Green Lake: Recipes for Seattle's Favorite Park

Author: Susan B Banks

"Charmingly blended here are the history and attractions of Seattle's popular Green Lake Park combined with menus and recipes to enrich the enjoyment of social gatherings. In addition to more than fifty enticing recipes, the book is embellished with historical and contemporary photographs depicting the delightful community of Green Lake, which for the past century has attracted recreationists in the urban Seattle area." "The food offerings are intended to enhance events and festivities in this or any other neighborhood setting. For more than a hundred years, Green Lake has been a gathering place for ethnic reunions, picnickers, performers, rowers, and exercise buffs. Good Times at Green Lake is for those who want to intertwine good local stories and fine food."--BOOK JACKET.



New interesting textbook: Human Cardiovascular Control or Preparing for Weight Loss Surgery

Food: A Culinary History (European Perspectives: A Series in Social Thought and Cultural Criticism)

Author: Jean Louis Flandrin

When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation, and manner of consumption on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day.

In the process, they dispel many of the myths about our culinary heritage that food lovers have come to take for granted:

• Those who believe pasta originated in China and was brought to Venice by Marco Polo will find another story here.

• The notion that flaky pastry dough was invented by Claude Lorrain is shown to be a spurious auxiliary to the renowned seventeenth-century painter's resume.

• The illusion that pâté de foie gras was invented in Strasbourg, France in 1788 is shattered by evidence of its existence much earlier in the eighteenth century.

• The original recipe for chocolate -- served as a beverage -- contained chili instead of sugar, and the eventual addition of sugar by the Spanish made both sugar and chocolate hot items throughout Europe.

In the course of this major intellectual endeavor the writers explore dietary rules of ancient Hebrews and the contributions of Arabic cookery to European cuisine, detail the table etiquette of the Middle Ages and the beverages of colonial America. They reflect on the McDonaldization of culture and on the burgeoning popularity of foreign foods in our times.

Food: A Culinary History is a testament to thediversity of human cultures across the centuries. Exploring culinary evolution and eating habits in a cornucopia of cultures from ancient Mesopotamia to modern America, from the Byzantine Empire to Jewish Mediterranean culture in the Middle Ages, the book is a rich banquet for readers. Culinary customs, the writers reveal, offer great insight into societies past and present -- from agriculture to social life, from religious beliefs to our most unreflected habits. Consider the development of the use of individual place settings in the Middle Ages -- as one writer here contends, the Black Plague may have been responsible in large measure for the decline of communal dining and the increase of space between diners.

Introducing the history of food into the realm of popular discussion, Food: A Culinary History is an extraordinary reading experience, a delicious intellectual feast for food lovers around the world.

Lingua Franca - Jacques Pepin

Essential reading for the historian and the lover of social studies as well as the modern cook and gourmet.

Lingua Franca - Julia Child

A delightful store of knowledge for anyone who loves to read.

Salon - Gavin McNett

There's a riff in one of Douglas Adams' Hitchhiker's Guide to the Galaxy books that reduces the progress of civilization, from stone axes to starships, to a journey through three basic questions. "How can I eat?" wonders the primitive. "Why do we eat?" muses the philosopher. And finally -- eternally -- "Where should we have lunch?" (The answer, which Adams neglects to give in the text, is almost always Bahn Thai, on Route 22 in Green Brook, N.J.) But these aren't the only interesting questions on the subject. Somewhere in the middle of humanity's long struggle out of the darkness and toward a nice order of beef with red curry sauce came a reckoning with these: What is it, anyway, that people like to eat? When did they start eating that way? And how do they go about getting it all on the table?

It's taken us a surprisingly long time to begin answering them. Although for decades anthropologists have been trooping around the world, poking their noses into people's huts, yurts and lean-tos and solemnly scribbling down what they've found bubbling in the cooking pots, it's only recently that a number of academic subdisciplines have begun to deal with the culinary arts as a force of history and culture rather than simply as a means of sustenance or a point of philosophy.

Food: A Culinary History is a Franco-Italian anthology that sums up the progress to date from the historians' end of the trenches. It begins with the Stone Age and travels through to the present day, devoting several chapters along the way to the cuisines of each of the major European and Near Eastern civilizations. This isn't the only such collection to have come from the academy: Other food anthologies with colons in the title include Alan Beardsworth's Sociology on the Menu: An Invitation to the Study of Food and Society; the interdisciplinary Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik; and Consuming Geographies: We Are Where We Eat, by cultural geographer David Bell. (All three are published by Routledge.)

But Food: A Culinary History excels in its thoroughness, its epic sweep and its rootedness in culinary tradition. (The French and the Italians have, after all, always taken food seriously.) It's also a pleasure: Once you get caught up in the story, the only signs that you're reading what's essentially a collection of academic papers are the occasional reference to the canonical structuralist theorist Claude Levi-Strauss and the occasional clunky academic pun. (The title of Levi-Strauss' book, The Raw and the Cooked, apparently presents a constant temptation.)

So while it's not often that one gets to say this, thank goodness the academics have arrived. Culinary history and sociology have traditionally been the preserve of gastronomes such as Jean-Anthelme Brillat-Savarin and M.F.K. Fisher, and amateurs such as Reay Tannahill. And while they've often produced brilliant, wonderfully readable books (Tannahill's Food in History combines some of the encyclopedic wallop of Brillat-Savarin with some of Fisher's unerring poise), a good deal of what they've written is, unfortunately, mucked up with centuries of hearsay, legend and other people's bad research.

Fisher, the doyenne of modern food writing, fell prey to a number of culinary red herrings, including the misconception that Roman patricians ate stupendous ceremonial banquets every evening and the notion that a medieval aristocrat could eat many times what a modern person can. The old "Marco Polo brought noodles from China to Italy" legend has been repeated until it's become accepted as truth; and the old story about the Greeks having two meals a day, one a kind of porridge and the other a kind of porridge, is more generally believed than what the Greeks themselves had to say about the issue.

Food: A Culinary History gives us a far more nuanced and common-sensical take on things. Marie-Claire Amouretti lets Hippocrates speak for the Greeks, who enjoyed a varied, fairly refined cuisine, especially in the cities. Florence Dupont describes a Roman vernacular cuisine with an Epicurean sense of moderation: Even the rich ate mostly vegetables, and meat was considered a pleasurable folly. Those lavish banquets, Mireille Corbier explains, were enmeshed in a complex system of social custom. Massino Montanari describes the slow transition from the semiagricultural hunting and gathering diet of the early Middle Ages to the starchier menu of feudalism, in which meat and conspicuous gluttony became marks of status.

The essays are somewhat uneven (the clunky stylists here, Corbier among them, aren't always well served by the translations), and the closer the story comes to the modern era, the more it comes to focus on issues of food production, economics and demographics -- which are compelling enough, but not in the prurient, foodie way that spying on people's kitchens and shopping lists is. Rather, they're compelling in a negative way: After having explored what -- and how -- the world used to eat, the pitiless journey through the rise of processed food and into the era of Coca-Cola and McDonald's leaves you wishing that you could go back and explore the "Where should we have lunch?" question further, with Hippocrates himself, over a bottle of wine and a big plate of whatever he's having.

Jacques Pepin

From the Bible and ancient Egypt to the ‘banquets´ of the Middle Ages and the ‘McDonaldization´ of Europe, Food: A Culinary History covers the immense history of the table throughout the world. Well researched and scholarly, it is essential reading for the historian and the lover of social studies as well as the modern cook and gourmet.

Herbert Kupferberg

A massive but tasty compendium called Food: A Culinary History demonstrates that the art of dining has gone through some astonishing changes through the centuries.

Eugen Weber

Vastly informative. . . . Jean-Louis Flandrin and Massimo Montanari have done a marvelous job of making all these aspects of food history make sense from prehistory to the present.

Julia Child

Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook. The Flandrin and Montanari Food: A Culinary History is exactly what we have needed. Literally overflowing with facts, anecdotes, and histories, it is a major compendium for those in the profession as well as a delightful store of knowledge for anyone who loves to read.

Michael Frank

The dense, illuminating, sometimes delightful, occasionally maddening collection of essays and papers introduced and edited by Flandrin and Montanari. . . aspires to be nothing short of a complete history of man's experience and conduct at the table. . . A cornucopia of captivating, subtle, myth de-bunking information, research and insight.

Nach Waxman

When two of Europe´s great food historians collaborate to edit a major collection on food and culture, past and present, there is much to celebrate. From the cuisine of ‘les temps prehistoriques´ to the food of today (‘le hamburger et la pizza´, more than forty scholars explore a huge range of fascinating topics. . . . A fine book that will bring enlightenment and pleasure to all those who can eat and think at the same time.

Journal of Social History

Food: A Culinary History is essential reading for students of the rich and influential culinary tradition rooted in the Mediterranean. It is provocative in providing a framework for a more general history of European foodways.

Library Journal

This English-language edition of L'Histoire de l'alimentation (1996) is an entertaining and informative addition to the study of food and the customs that surround it. The 40 essays comprising this volume were written by historians from various countries and focus primarily on the food history of Europe. The essays are arranged by time period, from prehistoric to modern times, with the bulk of the work concentrating on the medieval period and before. Introductory essays for each section provide a brief overview of the time period and its issues. This is an excellent compilation of consistently well-written articles on a wide range of topics, including the dietary rules of the ancient Hebrews, the origins of the restaurant, and the contribution of Arab cooking to European culture. Recommended for anyone interested in European social history in general and food history in particular. [Bibliographical references and index not seen.]--Mary Martin, Manchester, NH Copyright 1999 Cahners Business Information.

School Library Journal

YA-The editors have diligently researched and presented the evolution of food, meals, and eating customs from the first prehistoric hunters to the fast-food chains of today, and show how they all have had an impact on culture in general. The fact that social status, geography, diseases, families, and religion have influenced the history of food is also covered. For example, the Black Plague is credited for the use of individual portions rather than a community plate. The chronologically arranged essays are written by different experts in the fields. While the emphasis is strongly European, some Asian influences are mentioned. Although written in a sophisticated manner, this is a thorough, up-to-date overview of a universally appealing topic.- Myra Tabish, W. T. Woodson High School, Fairfax, VA Copyright 2000 Cahners Business Information.|

Booknews

Flandrin, scholar and founder of the international review , and Montanari, a specialist in foods of the Middle Ages at University of Bologna, bring together a number of gastronomical specialists to explore culinary evolution in cultures as diverse as ancient Mesopotamia, the Byzantine Empire, Renaissance Italy, and modern America. Articles explore the diversification of foods as the world has become more global, from the first excursions into neighboring villages, to the "McDonaldization" of modern culture. Several long held assumptions about our culinary heritage are rearranged, and new paradigms for how and why we eat what we do are introduced. Annotation c. Book News, Inc., Portland, OR (booknews.com)

What People Are Saying

Julia Child
A delightful store of knowledge for anyone who loves to read.




Table of Contents:

Introduction to the Original Edition
One: Prehistory and Early Civilizations
Introduction: The Humanization of Eating Behaviors, by Jean-Louis Flandrin
1. Feeding Strategies in Prehistoric Times, by Catherine Perles
2. The Social Function of Banquets in the Earliest Civilizations, by Francis Joannes
3. Food Culture in Ancient Egypt, by Edda Bresciani
4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews, by Jean Soler
5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet, by Antonella Spano Giammellaro
Two: The Classical World
Introduction: Food Systems and Models of Civilization, by Massimo Montanari
6. Urban and Rural Diets in Greece, by Marie-Claire Amouretti
7. Greek Meals: A Civic Ritual, by Pauline Schmitt-Pantel
8. The Culture of the Symposium, by Massimo Vetta
9. The Diet of the Etruscans, by Giuseppe Sassatelli
10. The Grammar of Roman Dining, by Florence Dupont
11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome, by Mireille Corbier
12. Diet and Medicine in the Ancient World, by Innocenzo Mazzini
13. The Food of Others, by Oddone Longo
Three: From the Late Classical Period to the Early Middle Ages (Fifth--Tenth Centuries)
Introduction: Romans, Barbarians, Christians--The Dawn of European Food Culture, by Massimo Montanari
14. Production Structures and Food Systems in the Early Middle Ages, by Massimo Montanari
15. Peasants, Warriors, Priests: Images of Society and Styles of Diet, by Massimo Montanari
Four: Westerners and Others
Introduction: Food Models and Cultural Identity, by Massimo Montanari
16.Christians of the East: Rules and Realities of the Byzantine Diet, by Ewald Kislinger
17. Arab Cooking and Its Contribution to European Culture, by Bernard Rosenberger
18. Mediterranean Jewish Diet and Traditions in the Middle Ages, by Miguel-Angel Motis Dolader
Five: The Late Middle Ages (Eleventh--Fourteenth Centuries)
Introduction: Toward a New Dietary Balance, by Massimo Montanari
19. Society, Food, and Feudalism, by Antoni Riera-Melis
20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages, by Alfio Cortonesi
21. Food Trades, by Francoise Desportes
22. The Origins of Public Hostelries in Europe, by Hans Conrad Peyer
23. Medieval Cooking, by Bruno Laurioux
24. Food and Social Classes in Late Medieval and Renaissance Italy, by Allen J. Grieco
25. Seasoning, Cooking, and Dietetics in the Late Middle Ages, by Jean-Louis Flandrin
26. "Mind Your Manners": Etiquette at the Table, by Daniela Romagnoli
27. From Hearth to Table: Late Medieval Cooking Equipment, by Francoise Piponnier
Six: The Europe of Nation-States (Fifteenth--Eighteenth Centuries)
Introduction: The Early Modern Period, by Jean-Louis Flandrin
28. Growing without Knowing Why: Production, Demographics, and Diet, by Michel Morineau
29. Colonial Beverages and the Consumption of Sugar, by Alain Huetz de Lemps
30. Printing the Kitchen: French Cookbooks, 1480--1800, by Philip Hyman and Mary Hyman
31. Dietary Choices and Culinary Technique, 1500--1800, by Jean-Louis Flandrin
32. From Dietetics to Gastronomy: The Liberation of the Gourmet, by Jean-Louis Flandrin
Seven: The Contemporary Period (Nineteenth and Twentieth Centuries)
Introduction: From Industrial Revolution to Industrial Food, by Jean-Louis Flandrin
33. The Transformation of the European Diet, by Hans Jurgen Teuteberg and Jean-Louis Flandrin
34. The Invasion of Foreign Foods, by Yves Pehaut
35. The Rise of the Restaurant, by Jean-Robert Pitte
36. The Food Industry and New Preservation Techniques, by Giorgio Pedrocco
37. The Taste for Canned and Preserved Food, by Alberto Capatti
38. The Emergence of Regional Cuisines, by Julia Csergo
39. The Perils of Abundance: Food, Health, and Morality in American History, by Harry A. Levenstein
40. The "McDonaldization" of Culture, by Claude Fischler
Conclusion: Today and Tomorrow, by Jean-Louis Flandrin and Massimo Montanari

Friday, February 6, 2009

Great Citrus Book or Healthy Cooking on the Run

Great Citrus Book: A Guide with Recipes

Author: Allen Susser

This book is your key to over 100 beautiful fruits, both familiar and exotic, drenched with all the flavors of the sun. Marvelous recipes from chef Allen Susser showcase the many uses of citrus.



Go to: Responsibility and Judgment or Common Sense Economics

Healthy Cooking on the Run

Author: Elaine Groen

delicious, healthy meals in a hurry

Not overly restrictive -- not another "diet" book -- this is a ready reference of tasty, everyday recipes for sensible, healthy eating on a busy schedule.

  • More than 100 recipes -- dishes for every course
  • nutritional analysis of recipe
  • five secrets to healthy eating
  • time-saving tips -- preparation time for every recipe
  • useful charts for salt, sugar, fat, vitamin and mineral content
  • menu ideas



Thursday, February 5, 2009

2009 Beer Is the AnswerI Dont Remember the Question Box Calendar or 2009 Bon Appetit Mini Wall Calendar

2009 Beer Is the Answer...I Don't Remember the Question Box Calendar

Author: Ray Foley

Ray Foley, publisher of Bartender magazine, presents the ultimate collection of bar jokes, quotes and recipes in a calendar sure to be popular with anyone who loves libations. Includes recipes ranging from Peppar Toddies to the Forbidden Fruit, to the Apple Rum Fizz, something for every palate and every sense of humor.



Interesting textbook: The Fat Gram Guide to Restaurant Food or Low Carb Baking and Dessert Cookbook

2009 Bon Appetit Mini Wall Calendar

Author: Buyenlarg

Delightful, brightly colored Art Deco reproductions of food-inspired, vintage memorabilia for people who just love to be in the kitchen.



Wednesday, February 4, 2009

Food Hygiene Microbiology and HACCP or Quick and Clever Party Cakes

Food Hygiene, Microbiology and HACCP

Author: S J Forsyth

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.



Book review: Das Folgen an Ihrem Interview: Ein Praktischer Guide für Lehrer

Quick and Clever Party Cakes

Author: Lindy Smith

This stunning collection of 20 party cakes covers a wide range of subjects and styles, and has plenty of ideas to suit children of all ages. You can choose from a fun caterpillar, cute ladybug, pet cat and rabbit or try one of the transport cakes, such as the tractor cutting down the wheat or space shuttle zooming into the universe.

Each inspirational cake design is divided into easy stages to help you plan in advance, and the step-by-step instructions explain exactly what you need to do. Beautiflul color photographs show the finished cakes in detail and guide you through each step of the decorating process. Time-saving tips are included for those who need to create a spectacular cake at short notice.

Author Bio:

An experienced cake designer, Lindy Smith first started making novelty cakes when her children were small. She has won several competitions and many silver and gold awards since then and now demonstrates her sugarcraft skills around the country.



Table of Contents:
Introduction7
Equipment8
Cake making and recipes9
Baking chart11
Covering cakes and boards12
Colour mixing and painting13
Roger Rabbit14
Princess Penny18
Space Monster22
Harvest Tractor26
Tristan's Shark30
Suzie Strawberry34
Ballet Star37
Carl Caterpillar40
Cosy Coupe44
Wilbur Walrus48
Party Bag52
Skippy Birthday56
Bee Happy60
Clever Cat64
Space Shuttle68
Lucky Ladybird72
Shape Sorter76
Bubbles the fish80
Fighter Jet84
Smiley Face88
Templates91
Acknowledgements and Suppliers95
Index96

Tuesday, February 3, 2009

Vegetarian Guide to Diet and Salad or Food That Really Schmecks

Vegetarian Guide to Diet and Salad

Author: N W Walker

Dr. Walker provides a wealth of information on the importance of proper nutrition and enzymes in relation to our health. Learn about the chemical elements in foods - proteins, amino acids, carbohydrates, etc. and which food groups provide the best sources of nutrients for our bodies. Included are over 70 salad combinations along with a mini encyclopedia of the most common fruits and vegetables.



Go to: The Seduction of Common Sense or The War Within

Food That Really Schmecks

Author: Edna Staebler

In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler’s stories and anecdotes about cooking, Mennonites, her family, and Waterloo Region. Described by Edith Fowke as folklore literature, Staebler’s cookbooks have earned her national acclaim.

Including this long-anticipated reprint of Food That Really Schmecks in our Life Writing series recognizes the cultural value of its narratives, positing it as a groundbreaking book in the food writing genre. This edition includes a foreword by award-winning author Wayson Choy and a new introduction by the well-known food writer Rose Murray.



Monday, February 2, 2009

Spiced or Nantucket Holiday Table

Spiced: Recipes from le Pre Verre

Author: Philippe Delacourcell

The New York Times has called Philippe Delacourcelle’s Paris restaurant Le Pré Verre “one of the city’s most fascinating bistros.” High praise for a chef at the crowded center of French cuisine but richly deserved, as anyone who delves into these recipes will quickly discover. Delacourcelle’s dishes are justly famous for their freshness, originality, and ease of preparation, and for infusing traditional French cooking with a modern taste, in particular the wealth of spices from cuisines around the world. There are 151 recipes adapted here for American measurements and markets: artichokes in a lemongrass sauce; wild mushroom mousse with saffron; duckling in honey and African pepper; a salad of wild rice, mango, basil, and star anise; licorice chocolate tart. Recognizably French but subtly transformed by the aromas and flavors of the Caribbean, Africa, Asia, and the Middle East, this is French cooking for a New World, as exotic as it is familiar and as satisfyingly complex as it is simple to prepare. The translators, Adele and Bruce King, provide metric measurements and also adaptations for American cooks. Keeping what is uniquely French and exotic in Delacourcelle’s recipes, the Kings suggest how American cooks might evolve their own ideas.



Look this: El Entendimiento de Comportamientos para Leaderhsip eficaz

Nantucket Holiday Table

Author: Susan Simon

From wreath-bedecked fishing boats to the sparkling Shoppers' Stroll, Nantucket Island captures the magical spirit of the holidays like no place else. Elegantly adorned with 75 beautiful full-color photographs, The Nantucket Holiday Table lets everyone celebrate the charm of the Island's traditions with favorite recipes showcasing the best of Nantucket's bounty. Susan Simon, author of The Nantucket Table, returns to her beloved island to serve up personal stories, historical tidbits, and 75 wonderful recipes. Festive mornings start with Salmon Hash with Poached Eggs, followed by a cozy lunch of Chicken Chowder. Scallop Seviche, Mini Sweet Potato and Sage Pancakes, and tempting Hot Rum Punch give holiday parties an island flavor while Fancy Yankee Pot Roast, Wintertime Coleslaw, and Pumpkin-Caramel Pudding will warm the hearts of friends and families. Wherever you live, The Nantucket Holiday Table will bring the joy of a Nantucket holiday season to your own dining room.Jeffrey Allen has been a photographer on Nantucket Island for over 25 years.

Publishers Weekly

What do native Nantucket Islanders do during the winter when the summer visitors aren't looking? It turns out that they're doing quite a lot of sophisticated dining. Simon (The Nantucket Table), a part-time resident of the island, offers up a celebration of hearty dishes that she suggests for Thanksgiving, Christmas, Hanukkah and New Year's, such as Cider-Soaked Baked Ham with Honey-Rum Glaze and Turkey Shepherd's Pie, which sports a sweet-potato topping and a spicy filling. The breakfast section is particularly pleasing because Simon treats breakfast as the important opening act of a nourishing, joyful day with recipes like Salmon Hash with Poached Eggs and Coronation Scallops on a Bed of Parsley Rice. Some dishes that sound mouthwatering, like Apple-Molasses Pancakes with Honey Butter and Laura Simon's Root-Vegetable Latkes, are bland; however, the dessert section more than makes up for these few disappointments with innovations that make excellent use of native ingredients, including Cranberry Shortcakes, Cranberry Beach-Plum Cheesecake and Indian Pudding with Hard Sauce. Photographs by Jeffrey Allen of quaint island scenes and tantalizing foods complement the reliable, straightforward recipes to create a cookbook that works in the kitchen as well as on the coffee table. (Nov.) Copyright 2000 Cahners Business Information.



Table of Contents:
INTRODUCTION9
HOLIDAY BREAKFASTS
Salmon Hash with Poached Eggs18
Almond French Toast with Caramelized Applesauce20
Eggberg22
Kedgeree with Nantucket Smoked Bluefish23
Sweet Potato and Chorizo Frittata Squares24
Coronation Scallops on a Bed of Parsleyed Rice26
Jimmy Gross's Christmas-Day Crêpes28
Apple-Molasses Pancakes with Honey Butter30
COCKTAIL PARTIES
Scallop Seviche34
Archangels on a Cloud36
Gwen Gaillard's Shrimp Tempura with Duck Sauce37
Root-Vegetable Chips38
Mini Sweet Potato and Sage Pancakes39
Gravlax with Spicy Mustard Sauce40
Salt Codfish Fritters42
Cheddar and Cranberry Conserve-Butter Tea Sandwiches44
Thom Koon's Hot Crab Dip46
Hot Mulled Wine with Chestnuts47
Eggnog48
Hot Rum Punch50
MAIN COURSES
Roasted Cod on a Bed of Allium54
Wintertime Codfish Cakes with Egg Sauce56
Holiday Table Lobster and Scallop Stew57
Coquilles St. Jacques alla Moda Mia58
Baked Plaice with Mustard and Herbed Bread Crumbs59
Grilled Turkey with Corn Bread and Oyster Dressing60
Chicken Roasted in a Skillet64
Fried Chicken for Chanukah66
Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage68
Cider-Soaked Baked Ham with Honey-Rum Glaze72
Loin of Pork with Fennel Seeds and Apple Cream74
Coffee Roast Beef Stew75
Fancy Yankee Pot Roast76
SIDE DISHES
Pumpkin Lasagne80
Roasted Squash Risotto82
Stewed Squash à la Nantucket84
Roasted Brussels Sprouts and Chestnuts85
Individual Cauliflower Soufflés88
Broccoli with Anchovy Cream89
Harvard Beets with an Orange-Caper Twist90
Dede Avery's Maple Syrup-Baked Beans92
Laura Simon's Root-Vegetable Latkes94
Sweet Potato Salad with Orange Marmalade-Mustard
Mayonnaise96
Red Cabbage and Cranberries97
Wintertime Coleslaw98
SOUPS, SANDWICHES, AND LEFTOVERS
Christmas Stocking Carrot Soup102
Caldo Verde103
Curried Parsnip Soup104
Puréed Chickpea Soup with Crunchy Ham Bits108
Potato and Stilton Soup109
Chicken Chowder110
Turkey Sandwiches with Cranberry Mayonnaise on Sweet
Potato Biscuits111
Coronation Turkey Salad in Pita Pockets112
The Nantucket-Cuban Connection Sandwich114
Turkey Sandwiches with Avocado and Bacon Mayonnaise on
Portuguese Bread116
Chicken and Ham Croquettes117
Turkey Shepherd's Pie118
DESSERTS
Cranberry Shortcakes122
Janet Folger's Krumkaker124
Cranberry Crunch126
Cranberry Beach-Plum Cheesecake129
Spirited Gingerbread with Ginger Ice Cream130
Orchard Bundles with Apple-Caramel Sauce133
The Contessa's Bread Pudding135
Pumpkin Caramel Pudding136
Indian Pudding with Hard Sauce138
GIFTS OF FOOD
A Quartet of Marmalades142
Green Tomato Preserves146
Cranberry Conserve147
Cranberry Syrup148
Holiday Party Mix149
Curry Bows150
Caramelized Dried Fruits and Nuts152
Hilda Simon's Gingersnaps154
Date Pudding156
Marshmallows and Hot Cocoa Mix157
Leila Coffin Ray's Potato Fudge158
ACKNOWLEDGMENTS160
SOURCES161
INDEX162
TABLE OF EQUIVALENTS168

Sunday, February 1, 2009

Atlas del vino or Deliciosos postres de frutas

Atlas del vino

Author: Oz Clark

Through its unique cartography, more than 75 spectacular, hand-painted panoramic maps, and lively and opinionated prose, this revolutionary atlas illustrates and explains the vital connections between the land, the winemaker, and the wine. This edition has been completely revised, updated, and expanded, providing a closer look at Napa and Sonoma and new maps for Chile and Argentina.



Books about: Dirección y Mando para Administradores de Enfermera

Deliciosos postres de frutas: Originales platos para poner el broche de oro a cualquier comida o cena (Cocina paso a paso)

Author: Edimat Libros Staff

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.


Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.