Easy Cooking Book

Instant Bean or Cooking with Crazy Charley IV

2009-12-05T17:22:00.000-08:00

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

2009-12-04T13:42:00.000-08:00

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.

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

2009-12-03T10:00:00.000-08:00

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.

New interesting textbook: Eyewitness Travel Guide or Eyewitness Travel Florence and Tuscany

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.

	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

2009-12-02T06:20:00.000-08:00

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

2009-12-01T02:39:00.000-08:00

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.

Look this: Fodors Ireland 2009 or Streetwise Barcelona Map Laminated City Center Street Map of Barcelona Spain Folding Pocket Size Travel Map With Metro

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.

Cultivating Coffee or Barbacoa

2009-11-29T22:58:00.000-08:00

Cultivating Coffee: The Farmers of Carazo, Nicaragua, 1880-1930 (Research in International Studies Series)

Author: Julie A Charlip

Many scholars of Latin America have argued that the introduction of coffee forced most people to become landless proletarians toiling on large plantations. Cultivating Coffee tells a different story: small and medium-sized growers were a vital part of the Nicaraguan economy, constituting the majority of the farmers and holding most of the land. Alongside these small commercial farmers was a group of subsistence farmers, created by the state's commitment to supplying municipal lands to communities. These subsistence growers became the workforce for their coffee-growing neighbors, providing harvest labor three months a year. Mostly illiterate, perhaps largely indigenous, they learned to work within the new political and economic systems and used them to acquire individual plots of land. Julie Charlip's Cultivating Coffee joins the growing scholarship on rural Latin America that demonstrates the complexity of the processes of transition to expanded export agriculture and sheds new light on the controversy surrounding landholding in Nicaragua during the Sandinista revolution.

Barbacoa

Author: Clara E Serrano Perez

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

Bullers Professional Course in Bartending for Home Study or Tapas

2009-11-28T19:17:00.000-08:00

Buller's Professional Course in Bartending for Home Study

Author: John Buller

Over 150 drinks; tips on getting started as a bartender, legal liabilities, and more.

Interesting textbook: Quickies for Couples or You Are What You Are Cookbook

Tapas: Las Mejores Tapas de Los Chefs Espanoles

Author: Fiona Dunlop

Spain's beloved culinary tradition—tapas—is enjoying a renaissance sparked by a wave of creative young chefs working throughout the country's distinct regions. These new dishes display a rich variety of intense flavors and textures, and while some fuse traditional Spanish cuisine with international influences, others remain earthy, fresh, and indisputably Spanish. Recipes for traditional favorites such as Tortilla and Calamari in a Red Wine Stew are accompanied by modern creations such as Chicken in Honey Sauce and a Crisp Frisee Salad with a Warmed Sherry and Garlic Dressing.

Ultimate Collection of Rush Hour Recipe or Growing Herbs and Vegetables

2009-11-27T15:36:00.000-08:00

Ultimate Collection of Rush Hour Recipe: Effortless Entertaining, Family Favorites, One-Pot Wonders and Presto Pasta... All in One Cookbook

Author: Noel Brook

Now, for the first time, Brook Noel's four pocket-sized books--"Effortless Entertaining, Family Favorites, One-Pot Wonders," and "Presto Pasta!"--come together in one indispensable guide.

Read also Marabout or Refined To Real Food

Growing Herbs and Vegetables: From Seed to Harvest

Author: Terry Silber

An indispensable, wonderfully motivating growing guide, based on three decades of gardening experience, from the cofounders of Hedgehog Hill Farm in Sumner, Maine.

The Silbers tell us how to go about searching for just the right seeds, plants, and information; how to determine the number of plants we need; how to set up a germinating area; how to seed and transplant; how to use cold frames and other methods of "hardening off" our seedlings. They take us into the garden and explain how to evaluate soils and break up top growth. We learn about setting out plants; about direct seeding in mulched areas and open ground; about weeding, watering, and fertilizing. They share their wisdom about controlling insect damage and battling plant diseases; about accommodating animals while protecting crops; about harvesting, fall cleanup, and collecting, saving, and storing seeds from our own gardens.

Specific, detailed instructions are given for growing 37 vegetables—alphabetically arranged from asparagus to turnips—and 51 herbs, from angelica to woad. Well-organized charts make it easy to find essential information quickly, and drawings and photographs provide visual direction. Conveniently located sidebars give us guidance on such topics as growing hot peppers, planting mesclun, making sauerkraut, braiding onions, blanching cauliflower, growing moth-repellent herbs, making herb tempura and vinegars, and crystallizing flowers.

Here is a book guaranteed to inspire us to dig into the gardening catalogues and then into the earth to begin the adventure of producing our very own bountiful harvest.

Publishers Weekly

Drawing on nearly 30 years of experience at Hedgehog Hill Farm in Sumner, Maine, the Silbers (A Small Farm in Maine) share their combined knowledge in this well-organized and thorough garden primer. An abundance of detailed, specific information explains the basics of garden planning (including a look at the explosion of horticultural information on the Internet and how best to choose among all the glossy seed and plant catalogues), propagation, transplanting and the cultivation and care of both new and mature gardens. Committed seed savers, the authors advocate a "raised-bed total-mulch program," which involves preserving heirloom varieties and creating a thriving garden by planting in wide, raised rows protected by weed-suppressing mulch. Comprehensive chapters on cultivating both vegetables and herbs cover everything from asparagus to tomatoes and angelica to wormwood, and include an eclectic assortment of recipes (salsa, homemade sauerkraut, herb tempura) and tips on preserving root vegetables and drying herbs. The workmanlike tone of the book is offset by the expert advice offered by these experienced gardeners. (Nov.) Copyright 1999 Cahners Business Information.

One Hundred and One Mexican Dishes or El Poder Curativo de Los Pimientos

2009-11-26T11:55:00.000-08:00

One Hundred and One Mexican Dishes

Author: May Southworth

INDEX SOUP PAGE Almendra (Almond).....3 Caldo de Pescado (Fish).....3 Chile Bisque.....4 Cordero (Lamb).....4 Gitano (Beans and Codfish).....5 Mexican Noodle.....5 Rancheros (Vegetable).....5 FISH Cangrejuelos (Shrimps).....9 Caracoles con Perejil (Snails).....9 Langosta a la Catalana (Lobster).....10 Pilchers (Sardines).....10 MEAT Buey Ahumando y Huevos (Dried Beef and Eggs).....13 Chile con Carne (Pork).....I 3 Chonzo (Beef and Pork).....13 Chuletas de Ternero (Veal Cutlets).....14 Estofado (Beef).....14 Guiso (Beef).....15 Jamon con Pimientos (Ham).....15 Lengua de Buey Concida (Beef's Tongue).....16 Loma de Vaca (Beef).....17 Patitas con Mani (Pigs' Feet).....17 Puerco en Estofado (Pork).....18 Pulchero Grueso (Boiled Meat and Vegetables).....18 Tia Juana (Tripe).....19 Tripe Spanish.....19 FOWL A la Moda (Chicken and Macaroni).....23 Chile Chicken.....23 Gallina con Garbanzos (Chicken and Peas).....23 Ganso en Aceitunas (Goose).....24 Mexican Turkey.....24 Mole de Guajolote (Turkey).....25 Polio Guisado (Chicken).....26 Polluelo en Estofado (Chicken).....26 VEGETABLES Arroz en el Homo (Rice).....29 Beans Mexican.....29 Chile Reinas (Peppers).....30 Cidracayote (Summer Squash).....30 Ejotes con Vino (String-Beans).....3I Estilo Seco (Beans).....31 Entradas (Macaroni).....32 Frijoles (Beans).....32 Frijoles con Queso (Beans with Cheese).....33 Fuente Italiano (Spaghetti).....33 Green Chiles.....33 Habas Espana (Beans).....34 Macarrones (Macaroni).....34 Mariana-land (Rice).....35 Papas Rellenas (Potatoes Stuffed).....35 Pimientos (Peppers).....36 Plato Fuerte (Peppers with Sardines).....36 Rellenos (Peppers).....36 Rellenos de Queso de Gruyere (Peppers and SwissCheese).....37Stuffed Chiles.....37 Suculento (Corn and Summer Squash).....38 MEAT DUMPLINGS Albondigas.....41 Albondiguillas.....41 Artificial Turtle.....42 Bunelos.....42 Huevos de Carne.....42 DESSERTS PAGE Camote y Pina (Candied Sweet Potatoes and Pineapple).....47 Dulce (Baked Raisins).....47 Mantecado (Ice-Cream).....47 Postre de Manzanas (Apples).....48 Realengo (Fruit Souffle).....49 Torto Frutas (Pie).....49 ENCHILADAS SAUCES FOR ENCHILADAS Chile.....55 Cold Colorado.....55 Mexican Chile.....56 Salsa Nuez (Nut).....56 Tomato.....57 TORTILLAS Hecho en Casa.....58 Tortillas de Patatas.....58 ENCHILADAS Americano.....59 Domestico.....60 Mexican.....60 Native.....61 Quesadillas.....62 TAMALES Farsanta.....67 Genuine.....67 Hacienda.....68 Hot Tamal.....69 Laredo's Celeberrino.....69 Mesa Redonda.....70 Viajero.....71 OLLA PODRIDA Ajoqueso (Cheese).....75 Almibar (Candy).....75 Azucarillo (Wafers).....76 Blanquillos (Eggs).....76 Cafe con Leche (Black Coffee with Milk).....76 Criollo Guisado (Tortillas Fried).....77 Emparedado (Hot Cakes).....77 Ensalada (Salad).....78 Llenar Mejicano (Filling for Sandwiches).....78 Mejicano-Americano (Waffles).....79 Migas (Fried Bread).....79 Mollete (Cakes).....80 Pan Relleno (Stuffed Bread).....80 Polenta (Baked Mush).....81 Pueblecillo (Liver and Macaroni).....81 Tortas Serrano (Cheese in Batter).....82 Tortilla de Huevos (Omelet).....82

Book review: Salud de Público de Mercadotecnia:Estrategias de Promover Cambio Social

El Poder Curativo de Los Pimientos

Author: Dave Dewitt

Mejore la circulación sanguínea. Defiéndase del resfriado. Ayude la digestión. Incremente el metabolismo. Baje el nivel del colesterol. Alivie el dolor.

El sabor picante de los pimientos tiene millones de fanáticos. Sin embargo, éstos suelen desconocer los cuantiosos beneficios terapéuticos que poseen los pimientos. Ahora, los autores de El poder curativo de los pimientos nos acaparan la atención con una abundancia de detalles científicos y médicos. Asimismo, nos brindan testimoniales de individuos que han sacado provecho de los maravillosos y saludables beneficios que da una vida basada en el pimiento. De hecho, los autores nos muestran cómo diversas culturas han tenido conocimientos del poder del pimiento por mucho tiempo, y por ende, le ofrecen al lector docenas de recetas terapéuticas para el alivio de una asombrosa cantidad de dolores y malestares físicos.

En estas páginas, el lector encontrará datos picantes e interesantes acerca del mundo de los pimientos. Además, los autores han añadido una sabrosa selección de recetas picantes y saludables que nos conducen a la buena salud y a una vida sana.

About the Author: Dave DeWitt, Melissa T. Stock, y Kellye Hunter integran la junta de redacción de la revista Fiery Foods. Juntos, los autores han escrito más de veintecinco libros de cocina y libros informitivos sobre los pimientos.

Desserts or Companion to Californian Wine an Encyclopedia of Wine and Winemaking from the Mission Period to the Present

2009-11-25T08:14:00.000-08:00

Desserts: Ten Recipes

Author: Michel Roux

Michel Roux's desserts have made him famous throughout the world. For this glorious book, he has chosen ten of his favorite desserts, including Blackberry Clafoutis and Pear and Ginger Sabayon, to cook at home. Some are simple, some are challenging, and all designed to tempt almost everybody at the end of a meal.

Book review: Food Canning Technology or Charlemagnes Tablecloth

Companion to Californian Wine - an Encyclopedia of Wine and Winemaking from the Mission Period to the Present

Author: Charles L Sullivan

California is the nation's great vineyard, supplying grapes for most of the wine produced in the United States. The state is home to more than 700 wineries, and California's premier wines are recognized throughout the world. But until now there has been no comprehensive guide to California wine and winemaking. Charles L. Sullivan's A Companion to California Wine admirably fills that gap--here is the reference work for consumers, wine writers, producers, and scholars.
Sullivan's encyclopedic handbook traces the Golden State's wine industry from its mission period and Gold Rush origins down to last year's planting and vintage statistics. All aspects of wine are included, and wine production from vine propagation to bottling is described in straightforward language. There are entries for some 750 wineries, both historical and contemporary; for more than 100 wine grape varieties, from Aleatico to Zinfandel; and for wine types from claret to vermouth--all given in a historical context.
In the book's foreword the doyen of wine writers, Hugh Johnson, tells of his own forty-year appreciation of California wine and its history. "Charles Sullivan's Companion," he adds, "will provide the grist for debate, speculation, and reminiscence from now on. With admirable dispassion he sets before us just what has happened in the plot so far."

What People Are Saying

Alice Waters
This comprehensive and remarkable volume has been a labor of love.

Robert Mondavi
A valuable, educational, and entertaining book that is much needed by all of us.

Shiva or Culinary Creation

2009-02-19T12:53:00.000-08:00

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

Vegetable Book or Its Raining Plums

2009-02-18T09:10:00.000-08:00

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.

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.

Quality in Frozen Food or Shots

2009-02-17T05:28:00.000-08:00

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.

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

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

2009-02-16T01:46:00.000-08:00

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.

Chapter 1	Enter, Little Red	11
	Country Biscuits	15
Chapter 2	The Cotton Gin Scare	16
	Orange Balls	19
Chapter 3	The Tale of Little Button	20
	Golden Corn Bread	23
Chapter 4	Screaming Bloody Murder	24
	Lemon Ice-Box Pie	29
Chapter 5	Roll, Jordan, Roll	30
	Oven-Crisp Fried Chicken	34
Chapter 6	The Missing Ring	35
	Buttermilk Pie	39
Chapter 7	Walking Papa Home	40
	Osgood Pie	46
Chapter 8	The Four Peas	47
	Squash Dressing	49
Chapter 9	Sunday Dinner and the Dime-Store Dishes	50
	Company Potatoes	53
Chapter 10	That Little Thing	54
	Velvety Cheese Soup	56
Chapter 11	The New Cousin	57
	Texas Corny Dip	60
Chapter 12	The Great Christmas-Tree Caper	61
	Beet Pickles	65
Chapter 13	Tuna Fish and the Marriage Proposal	66
	Tuna-Noodle Casserole	69
Chapter 14	One Day in January	70
	Oven-Bag Brisket	74
Chapter 15	To Bed with the Chickens and Brainpower	75
	Broccoli Salad	78
Chapter 16	Thank You, God and Comfort Food	79
	Chicken-Dressing Casserole	82
Chapter 17	Forever Summer in the Country	83
	Miller-Harris Family Tree	90
	Family Album	91
	Recipes
	Appetizers and Snacks, Beverages, Jellies	97
	Salads	109
	Vegetables	119
	Breads	129
	Main Dish Recipes	139
	Desserts	149
	Index	178

Eating as I Go or Good Spirits

2009-02-14T22:05:00.000-08:00

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)

	Foreword	viii
	Preface	ix
	Acknowledgments	xiii
	Introduction: Toward a Sane Use of Alcohol	xv
1	The American History You Were Never Taught	1
2	My Father-in-Law, "The Old Moonshiner"	13
3	From Cider to Applejack	32
4	The Fruit Juice: A Moonshine Story from 1935	49
5	Homemade Beer	65
6	The Backyard Winery	78
7	The Adventures of a Brandy & Liqueur Illiterate	98
8	The Midnight Fox: A Bootlegging Folktale	112
9	Wandering Wide-Eyed through the World of Whiskey	128
10	The "White Whiskey" Mixers & Other Popular Drinks	150
11	Fuel Alcohol: A Way to Make Untaxed Spirits Legally	166
12	"Not Necessarily": The Slightly Fictional Story of a Stubborn Winemaker	179
	Bibliography	196

Party Party Party or Where Theres Smoke Theres Flavor

2009-02-13T18:23:00.000-08:00

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)

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

2009-02-11T11:30:00.000-08:00

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!

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.

How to Peel a Peach or Creole Nouvelle

2009-02-10T07:46:00.000-08:00

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.

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.

Global Feast Cookbook or Just Me Cookin

2009-02-09T04:03:00.000-08:00

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.

Good Times at Green Lake or Food

2009-02-08T00:22:00.000-08:00

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.

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

Great Citrus Book or Healthy Cooking on the Run

2009-02-06T20:41:00.000-08:00

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

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

2009-02-05T16:59:00.000-08:00

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.

Food Hygiene Microbiology and HACCP or Quick and Clever Party Cakes

2009-02-04T13:18:00.000-08:00

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:
Introduction 7
Equipment 8
Cake making and recipes 9
Baking chart 11
Covering cakes and boards 12
Colour mixing and painting 13
Roger Rabbit 14
Princess Penny 18
Space Monster 22
Harvest Tractor 26
Tristan's Shark 30
Suzie Strawberry 34
Ballet Star 37
Carl Caterpillar 40
Cosy Coupe 44
Wilbur Walrus 48
Party Bag 52
Skippy Birthday 56
Bee Happy 60
Clever Cat 64
Space Shuttle 68
Lucky Ladybird 72
Shape Sorter 76
Bubbles the fish 80
Fighter Jet 84
Smiley Face 88
Templates 91
Acknowledgements and Suppliers 95
Index 96

Vegetarian Guide to Diet and Salad or Food That Really Schmecks

2009-02-03T09:36:00.000-08:00

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.

Spiced or Nantucket Holiday Table

2009-02-02T05:54:00.000-08:00

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:
INTRODUCTION 9
HOLIDAY BREAKFASTS
Salmon Hash with Poached Eggs 18
Almond French Toast with Caramelized Applesauce 20
Eggberg 22
Kedgeree with Nantucket Smoked Bluefish 23
Sweet Potato and Chorizo Frittata Squares 24
Coronation Scallops on a Bed of Parsleyed Rice 26
Jimmy Gross's Christmas-Day Crêpes 28
Apple-Molasses Pancakes with Honey Butter 30
COCKTAIL PARTIES
Scallop Seviche 34
Archangels on a Cloud 36
Gwen Gaillard's Shrimp Tempura with Duck Sauce 37
Root-Vegetable Chips 38
Mini Sweet Potato and Sage Pancakes 39
Gravlax with Spicy Mustard Sauce 40
Salt Codfish Fritters 42
Cheddar and Cranberry Conserve-Butter Tea Sandwiches 44
Thom Koon's Hot Crab Dip 46
Hot Mulled Wine with Chestnuts 47
Eggnog 48
Hot Rum Punch 50
MAIN COURSES
Roasted Cod on a Bed of Allium 54
Wintertime Codfish Cakes with Egg Sauce 56
Holiday Table Lobster and Scallop Stew 57
Coquilles St. Jacques alla Moda Mia 58
Baked Plaice with Mustard and Herbed Bread Crumbs 59
Grilled Turkey with Corn Bread and Oyster Dressing 60
Chicken Roasted in a Skillet 64
Fried Chicken for Chanukah 66
Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage 68
Cider-Soaked Baked Ham with Honey-Rum Glaze 72
Loin of Pork with Fennel Seeds and Apple Cream 74
Coffee Roast Beef Stew 75
Fancy Yankee Pot Roast 76
SIDE DISHES
Pumpkin Lasagne 80
Roasted Squash Risotto 82
Stewed Squash à la Nantucket 84
Roasted Brussels Sprouts and Chestnuts 85
Individual Cauliflower Soufflés 88
Broccoli with Anchovy Cream 89
Harvard Beets with an Orange-Caper Twist 90
Dede Avery's Maple Syrup-Baked Beans 92
Laura Simon's Root-Vegetable Latkes 94
Sweet Potato Salad with Orange Marmalade-Mustard
Mayonnaise 96
Red Cabbage and Cranberries 97
Wintertime Coleslaw 98
SOUPS, SANDWICHES, AND LEFTOVERS
Christmas Stocking Carrot Soup 102
Caldo Verde 103
Curried Parsnip Soup 104
Puréed Chickpea Soup with Crunchy Ham Bits 108
Potato and Stilton Soup 109
Chicken Chowder 110
Turkey Sandwiches with Cranberry Mayonnaise on Sweet
Potato Biscuits 111
Coronation Turkey Salad in Pita Pockets 112
The Nantucket-Cuban Connection Sandwich 114
Turkey Sandwiches with Avocado and Bacon Mayonnaise on
Portuguese Bread 116
Chicken and Ham Croquettes 117
Turkey Shepherd's Pie 118
DESSERTS
Cranberry Shortcakes 122
Janet Folger's Krumkaker 124
Cranberry Crunch 126
Cranberry Beach-Plum Cheesecake 129
Spirited Gingerbread with Ginger Ice Cream 130
Orchard Bundles with Apple-Caramel Sauce 133
The Contessa's Bread Pudding 135
Pumpkin Caramel Pudding 136
Indian Pudding with Hard Sauce 138
GIFTS OF FOOD
A Quartet of Marmalades 142
Green Tomato Preserves 146
Cranberry Conserve 147
Cranberry Syrup 148
Holiday Party Mix 149
Curry Bows 150
Caramelized Dried Fruits and Nuts 152
Hilda Simon's Gingersnaps 154
Date Pudding 156
Marshmallows and Hot Cocoa Mix 157
Leila Coffin Ray's Potato Fudge 158
ACKNOWLEDGMENTS 160
SOURCES 161
INDEX 162
TABLE OF EQUIVALENTS 168

Atlas del vino or Deliciosos postres de frutas

2009-02-01T02:12:00.000-08:00

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.

Global Vegetarian or Indoor Grilling for Dummies

2009-01-30T22:31:00.000-08:00

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

2009-01-29T18:49:00.000-08:00

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

2009-01-28T15:08:00.000-08:00

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

2009-01-27T11:27:00.000-08:00

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

2009-01-26T07:45:00.000-08:00

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

2009-01-25T04:04:00.000-08:00

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

2009-01-24T00:23:00.000-08:00

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

2009-01-22T20:41:00.000-08:00

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

2009-01-21T17:00:00.000-08:00

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

2009-01-20T13:19:00.000-08:00

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

2009-01-18T04:34:00.000-08:00

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

2009-01-17T17:52:00.000-08:00

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

2009-01-17T07:10:00.000-08:00

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

2009-01-16T19:29:00.000-08:00

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

2009-01-16T10:48:00.000-08:00

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

2009-01-16T00:07:00.000-08:00

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

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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

2009-01-15T14:26:00.000-08:00

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

2009-01-15T05:44:00.000-08:00

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

2009-01-14T18:03:00.000-08:00

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

2009-01-14T08:22:00.000-08:00

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

2009-01-13T21:40:00.000-08:00

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.

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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

2009-01-13T10:59:00.000-08:00

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.

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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

2009-01-12T23:16:00.000-08:00

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.

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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

2009-01-12T14:35:00.000-08:00

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

2009-01-12T03:53:00.000-08:00

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

2009-01-11T18:12:00.000-08:00

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

2009-01-11T09:30:00.000-08:00

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
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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

2009-01-10T21:49:00.000-08:00

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

2009-01-10T12:08:00.000-08:00

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.

Micro Facts or Chiles

2009-01-10T01:26:00.000-08:00

Micro-Facts: The Working Companion for Food Microbiologists

Author: Peter Wareing
Currently in its sixth edition, Micro-Facts remains topical and incorporates recent research in the field of food microbiology. A new foodborne pathogen - Enterobacter sakazakii - has been included, and previous sections providing comprehensive details of other key foodborne pathogens have been updated.

Books about: Adobe Dreamweaver CS4 Unleashed or The cdma2000 System for Mobile Communications
Chiles

Author: Patricia Quintana
El chile es el alma de la cocina mexicana. Patricia Quintana presenta aqui diversas recetas entre cuyos ingredientes destaca el chile en sus diversas variedades y presentaciones: chiles frescos como el serrano, que da un picor explosivo a las salsas crudas o cocidas; el poblano con su piel verde y brillante; chiles mora morita, pasilla oaxaqueno y chipotle meco que provienen de distintas variedades de jalapenos; el pasilla o mulato con sus sabores aciruelados; el ancho de gusto suave y perfume aterciopeladoâЂ¦

El Bulli 1998 2002 or Biotechnology of Malting and Brewing

2009-01-09T14:45:00.000-08:00

El Bulli 1998-2002

Author: Ferran Adria
Este es el primer libro de cocina donde un cocinero explica la concepciуn de todas sus recetas (371), la base de sus inspiraciуn, las influencias para crear, las razones de las tйcnicas y su emociуn por los resultados.
El CD que acompaсa a El Bulli 2003 y El Bulli 2004 respeta esencialmente la estructura de la trilogнa, pero se ha modernizado tanto grбficamente como en cuanto a su funcionamiento. Esquemas perfeccionados, nuevos parбmetros de bъsqueda, galerнas fotogrбficas y vнdeos son algunas de las mejoras de este CD que representa una evoluciуn respecto a los de la trilogнa.
What People Are Saying

"El libro mбs esperado del mejor cocinero del mundo"
---El Paнs

Look this: New Perspectives on Blended HTML XHTML and CSS or Adobe InDesign CS2 Classroom in a Book
Biotechnology of Malting and Brewing

Author: James S Hough
Now available in paperback for the first time, this book gives a clear, concise account of the malting and brewing processes and the science on which they are based. There are chapters about barley and the malting of grain, about water, hops, yeasts and bacteria as well as descriptions of fermentation and post-fermentation processes. The techniques of production of high-quality beers are also described. The whole description is placed within a biotechnological content: modern developments and the wider significance of the bacteria that commonly contaminate beer are carefully examined.

Tempeh Cookbook or Appetite for Profit

2009-01-09T03:04:00.000-08:00

Tempeh Cookbook

Author: Dorothy R Bates
Discover tasty new ways to use this unique cultured soy product, a staple food in Indonesia for centuries. Tempeh is rich in protein, B vitamins, niacin, and iron. Includes easy directions for making tempeh at home, Its nutritional qualities, pleasant mushroom-like aroma, and delicious, nutty flavor make it a natural choice for the health-conscious cook.

Book review: Microsoft Office PowerPoint 2007 or The KML Handbook
Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back

Author: Michele Simon
Over the past two years, concerned Americans have finally begun to ask: Who is to blame for the growing public health crisis of obesity and diet-related illnesses? Is the junk food industry at fault, or is it all just a matter of personal and parental responsibility? How can we fight back with workable solutions?

While much of the attention remains focused at the national policy level, the real story is taking place in states and communities all over the country, where people are attempting to "take back" their food supply from greedy corporations. Too often media accounts of this heated debate portray the food industry as being "part of the solution," missing the behind-the-scenes struggles.

Appetite for Profit describes food industry lobbying, front groups, and other tactics that operate to undermine nutrition policy in schools and elsewhere. It explains how to counter attack. Additionally, this book tells how to see through corporate promises; illustrates the importance of rhetoric to control the debate; informs how to respond; celebrates the unsung heroes in the fight; and provides reliable resources on how to get involved. This enlightening book provides hope with real-life examples of winning strategies and a road map for reform.
Publishers Weekly
Simon, a health policy expert and law professor, skewers the food industry for undermining the health of Americans with "nutrient deficient factory made pseudofoods." In lawyerly fashion, she explains the ABCs of the business imperative of "Big Food" (Coca-Cola, Kraft Foods and McDonald's, among many others): make short-term profit without regard to the product's nutritional value or societal effects. Permissible tactics, she says, include false advertising, sham "healthy" food initiatives and co-opting the government, press and academia. Simon also argues that food-industry advocates use front groups to attack critics and spread misinformation about nutritional needs. Simon also chastises her fellow food activists for applauding all "steps in the right direction," no matter how inadequate; the press for its passive publication of scientifically dubious industry statements; and the government for abandoning effective regulation of the food industry. Her case made, Simon offers a host of suggestions and a manual-like set of directions to parents and other food activists on how to work with legislatures, school boards and the media to create a "just food system" that is "sustainable, affordable, accessible, and convenient." (Nov.) Copyright 2006 Reed Business Information.
Library Journal
While food is ubiquitously available in our country, nutritious food is difficult to find, and it is becoming increasingly hard to discern the nutritious from the junky. This is exactly what Big Food wants, according to public health attorney Simon (Hastings Coll. of the Law, Univ. of California; founder, Ctr. for Informed Food Choices). This expos of Big Food's unethical behavior and devious marketing strategies is a convincing call to action. Simon, a vegan, does not offer readers advice on changing their diet. Instead, she proffers tips on how to see through corporate rhetoric that does not match with reality and how to protect children from junk-food marketing. Concerned parents will no doubt find this an especially valuable tool. Appendixes provide a glossary to understanding corporate-speak, a guide to industry front-groups, a breakdown of the myths debunked throughout the book, and resources for those who want to effect change. An essential purchase for public health collections, this book is recommended for public and academic libraries as a follow-up to Eric Schlosser's Fast Food Nation and Marion Nestle's Food Politics: How the Food Industry Influences Nutrition and Health. Mindy Rhiger, St. Paul Copyright 2006 Reed Business Information.

Riversong Lodge Cookbook or World on a Plate

2009-01-08T18:23:00.000-08:00

Riversong Lodge Cookbook: World Class Cooking in the Alaskan Bush

Author: Kirsten Dixon
A delicious mix of recipes and vignettes from one of Alaska's internationally famous wilderness lodges.

Look this: Partners in Healing or Wheat Free Cooking
World on a Plate: A Tour through the History of America's Ethnic Cuisine

Author: Joel Denker
The World on a Plate is the story of how immigrant families have changed and influenced our food and created a uniquely American culinary pastiche. Joel Denker, a longtime food and travel writer and a scholar of American folklore, conducted fascinating interviews with a range of ethnic-food merchants in crafting a history of our colorful food makers—the grocers, vendors, manufacturers, importers, restaurateurs—and the products they have given us.

The Red Lion Inn Cookbook or Complete Baking Cookbook

2009-01-08T07:41:00.000-08:00

The Red Lion Inn Cookbook: Classic Recipes and New Favorites from the Most Famous of New England's Inns

Author: Suzi Forbes Chas
The classic cookbook from New England's most historic and widely loved inns, revised and updated with new recipes.

The Red Lion Inn is one of the oldest and most famous country inns in the nation, and for more than 200 years it has been the destination for travelers seeking fine food and genteel lodging on what was once an important colonial road. The inn's beauty and hospitality have endured through the years, surviving a fire and harsh New England winters to provide respite for 20th-century presidents, literati, stage and screen stars, and television personalities. The legendary Fitzpatrick family continues to raise the inn's cuisine to new heights—blending new lighter and international fare with traditional New England favorites. 50 black & white photographs and illustrations.

Book review: Revolution in Eating or The Traditions of Christmas
Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies

Author: George Geary
The definitive book on baking for home cooks.
Nothing says comfort food like freshly baked cookies, a cake, muffins or homemade bread cooling in the kitchen. Creating those mouthwatering baked treats to share with family and friends is one of life's great pleasures.
The Complete Baking Cookbook provides the inspiration to explore the wonderful world of baking. And of course it includes the tested recipes to make it easy and tasty. Written by baker and pastry chef extraordinare George Geary, this collection of 350 easy-to-follow recipes offers a tantalizing variety of goodies from pies, tarts, cobblers and crisps, to cookies, cheesecakes and holiday pastries.
Here's just a small sampling:

• Blue ribbon double chocolate cookies; gingersnaps; maple sugar cookies
• Honey apple spice muffins; orange macadamia rolls; jumbo cinnamon rolls
• Sweet potato pie; apple cherry cobbler; Passover honey cheesecake
• Holiday English trifle; Christmas cherry cake; spring Easter Lemon torte.
What really sets this baking book apart from others is that there is a special section with comprehensive material for each category of baked good. For example, the cookies chapter includes instructions and line drawings on effective techniques (scooping, using a pastry bag), troubleshooting and tips, choosing the right pan, and comparison charts.
With hundreds of recipes and an abundance of luscious photographs, this book will be cherished by home bakers everywhere.

Table of Contents:
Acknowledgments
Introduction
• Electric Equipment
• Hand Tools
• Baking Pan
• Common Ingredients Cookies, Bars and Squares
• Introduction and Tips
• Cookies, 44 recipes
• Bar Cookies and Brownies, 26 recipes Pies, Tarts and Cobblers
• Introduction and Tips
• Pie Pastry Doughs and Crusts, 7 recipes
• Double-Crust Pies, 5 recipes
• Single-Crust Pies, 12 recipes
• Tarts, 6 recipes
• Cobbler, Crisps and Buckles, 5 recipes Cakes
• Introduction and Tips
• Cheesecakes, 12 recipes
• Two-Layer Cakes, 11 recipes
• One-Pan Cakes, 20 recipes
• Cupcakes and Jelly Rolls, 7 recipes Frostings, Glazes and More
• Introduction and Tips
• 29 recipes Confections
• Introduction and Tips
• Fudges, 8 recipes
• Confections, 18 recipes Grand Finales
• Puddings and Custards, 10 recipes
• Desserts, 26 recipes Breakfast Breads
• Introduction and Tips
• Breakfast Rolls, 8 recipes
• Muffins, 20 recipes
• Scones and Biscuits, 21 recipes Holiday Favorites
• Introduction
• Holiday Cakes, Pies and Pastry, 11 recipes
• Muffins, Quick Breads, Cookies and Candies, 13 recipes
• Holiday Cheesecakes, 9 recipes
Sources
Index

George Foremans Big Book of Grilling Barbecue and Rotisserie or Gluten Free

2009-01-07T21:59:00.000-08:00

George Foreman's Big Book of Grilling, Barbecue, and Rotisserie: More than 75 Recipes for Family and Friends

Author: George Foreman
King of the ring and king of the grill, George Foreman joins forces with chef Barbara Witt to provide zesty, all-new dishes for grill and rotisserie cooking.
Let George Foreman and Barbara Witt show you how you can easily make delicious meals that will satisfy your need for speed and your family's need for a good, home-cooked meal. Foreman and Witt have created tasty recipes for meats, poultry, seafood, vegetables, innovative grilled salads, pasta sauces -- even pizza -- that can be prepared indoors, using an electric or stovetop grill; or outdoors, on an electric, charcoal, or gas-powered barbecue.
Complete with nutritional information, the recipes in the Big Book of Grilling, Barbecue, and Rotisserie reflect an international range of flavors -- Caribbean, Pan-Asian, and Latin -- and provide new twists on All-American favorites. There are even suggestions for side dishes, some of which can be prepared on the grill right alongside the main course. You'll find everything you need to know about equipment; ways to maximize flavor by using rubs, pastes, marinades, and brines; and how to find and use the best meats and ingredients.
Whether you want a quick-fix family meal, a backyard barbecue feast, or an elegant dinner party, you'll find the perfect recipe in George Foreman's Big Book of Grilling, Barbecue, and Rotisserie.
Recipes Include:
Fiery Orange Sesame Flank Steak • East Indian Lamb Patties • Butterfly Pork Chops with Apricots Tuna Tostadas • Barbecued Baby Back Ribs • Ham Steak with Peach Chutney • Spicy Lime and Cilantro Chicken • Prosciutto-Wrapped Scallops on Creamy Spinach• Herb- and Parmesan-Crusted Chicken Breasts • Moroccan Cornish Hen • Duck Out of Africa • Crispy Cajun Catfish with Sun-Dried-Tomato Sauce • Linguine with Lobster Tarragon • Carib Beef and Mango Burger .White Pizza Portobello • Carol's Tropical Turkey Salad • Mixed Mushroom Fettuccine • and many more!

Table of Contents:
Foreword 13
Introduction 15
About Equipment 21
Checking on Doneness 24
The Pantry 25
Mail-Order Sources 26
Meat 29
Poultry 75
Seafood 115
Burgers and Pizza 159
Vegetables and Salads 189
Index 218
Metric Equivalencies 224

Interesting book: Wine Box or Working Cook
Gluten-Free: More than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights

Author: Michael Cox
For celiacs who love food — a beautiful book of delectable dishes.
Millions who cannot tolerate gluten in their diet no longer have to make do with cookbooks that provide safe but unappealing recipes. With more than 100 contemporary recipes that will delight the palate, please the eye, and satisfy families and guests—celiac and nonceliac alike—Gluten-Free offers a welcome alternative. Based on mouthwatering Mediterranean cuisine, Gluten-Free includes:

Tempting recipes for every meal of the day that don't rely on specialty ingredients: appealing appetizers such as Gazpacho; lunch and light supper treats such as Chicken with Basil and Almonds; substantial dinners like Seafood Paella; and a wonderful selection of desserts, from gluten-free breads and cakes to inventive fruit combinations.
Complete nutritional information on every recipe, conveniently provided in a table in the back of the book.
Important information on celiac disease and tips on how to choose ingredients that are safe to eat.
Illustrated with beautiful full-color photographs and packed with helpful information, Gluten-Free proves it is possible for celiacs to meet dietary demands and still explore an exciting new world of food.
What People Are Saying
Leon H. Rottmann
This is an excellent work and will make a fine contribution to the literature.

The New Pressure Cooker Cookbook or Heart of the Home

2009-01-07T13:18:00.000-08:00

The New Pressure Cooker Cookbook

Author: Pat Dailey
More than 80 delectable step-by-step recipes designed for the sophisticated features of new pressure cookers.

Library Journal
Dailey, a food writer and critic, offers a nice sampling of easily prepared, tasty pressure-cooker dishes. Some are familiar, but others are as unusual as Fennel and Scallop Bisque or as elegant as Chicken with Creamed Leeks and Mushrooms. Lorna Sass's Cooking Under Pressure ( LJ 11/15/89) is the first choice for a contemporary pressure-cooker cookbook, but Dailey is a knowledgeable cook with an appealing writing style; most collections could add her book, too.

See also: Oracle Discoverer 10g Handbook or User Interface Design for Programmers
Heart of the Home: Notes from a Vineyard Kitchen, Vol. 1

Author: Susan Branch
With an emphasis on simple preparation and fresh foods, Susan Branch has created the perfect combination of illustration and prose and a celebration of food sure to become a classic of homespun delights. Watercolor illus.

Every Day Gourmet or Vineyard Tales

2009-01-07T01:36:00.000-08:00

Every Day Gourmet: Quick & Healthy Recipes from Around the World

Author: Michael Malkoff
More than 100 healthy and easy-to-make recipes that let you create exotic dishes with delicious natural and whole foods
• Delightful recipes that bring the culinary world to your doorstep with nutritious, unforgettable meals
• Includes tips on the shortcuts many professionals use to make shopping, cooking, and cleanup as easy as possible
Tired of eating the same old thing night after night? Looking to spice up your life with a healthy international adventure? In his wonderfully offbeat new cookbook, The Every Day Gourmet, chef Michael Malkoff offers up more than 100 hip, healthy, and easy-to-make recipes that let you create exotic dishes in minutes, meals that use the delicious natural and whole foods you want without making you a slave to your kitchen.
These delightful recipes bring the world to your doorstep as you discover the simplicity of some of the world's great culinary traditions while preparing nutritious, unforgettable meals, packed with fresh vegetables, herbs, and spices. Enjoy the foreign pleasures of such global peasant foods as the noodle dishes of the orient and the pasta and polenta of Italy. Create such regional culinary specialties as Middle Eastern Black-Eyed Pea Soup, Sweet Potato Salad, Vegetarian Pad Thai, Panang Curry Salmon, Swordfish a la Turk, and Grilled Chicken Yucatan-Style. In addition to his recipes, Michael includes tips on the shortcuts many professionals use to make shopping, cooking, and cleanup as easy as possible. Invite The Every Day Gourmet into your kitchen and make every meal a delectable experience well worth your valuable time.

Paulette Bochnig Sharkey
"A self-described "ovo-lacto, pseudomacro, poultry-eatin' son of a sea cook," Malkoff offers an entertaining guide to adding pizzazz to meals without spending more than an hour in the kitchen. The 100+ recipes call for lots of fresh fruits and vegetables, herbs and spices. They provide a good sampling of global cuisine, from humble (Arroz: A la Mexicana) to sophisticated (Panang Curried Salmon with Asparagus). Seafood and poultry each warrant their own chapter, but no red meat recipes appear.
Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experience as caterer, food stylist, and culinary instructor, he explains the why of many steps in his recipes, something too often missing from cookbooks. He's a firm believer in shortcuts to make shopping, cooking, and cleanup as easy as possible so that more time can be devoted to eating. Food clearly has sensual appeal to Malkoff, but perhaps he goes a bit far when he cautions at the start of his gnocchi recipe, "Don't try to make love after you eat a plateful of these dumplings."
Instructions are clear and well-organized, with substitutes suggested for the occasional unusual ingredient. Of particular note are the generic quick bread/muffin recipe with variations and the shortcut guide to marinades and sauces. Indexed and attractively designed, with plenty of white space for notes. Highly recommended." ---
From Independent Publisher, March/April 1999
March/April 1999 - Independent Publisher
Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experiance as a caterer, food stylist, and culinary intructor, he explains the why of many steps in his recipes, something too often missing in cookbooks. . . . Highly recommended.
What People Are Saying
Chris Kilham
In his search for the perfect meal, Michael Malkoff introduces us to a world of smart cooking tips and great recipes. After reading The Every Day Gourmet, I wanted to call Michael and place a huge take-out order on the spot. Well done!" - author of The Whole Food Bible

Table of Contents:
The Everyday Gourmet
Quick and Healthy Recipes from Around the World
Preface
Introduction
Appetizers
Homestyle Smoked Salmon Board
Chili Jicama Sticks
Salmon Tartare
Tempora
Vegetable Hummus
Nori Rolls
Pad Chix Stix
Seviche
Oysters with Ponazu and Wasabi
My Favorite Mussels
Citrus Satay
Soups
Miso Ginger Udon
Middle Eastern
Black-eyed Pea Soup
Sunset Soup
Seafood Gumbo
Thai Chicken-Coconut Soup
Chinatown Chicken Noodle Soup
Salads
Warm Citrus Shrimp Vinaigrette
Marinated Tomato Salad
Oriental Broccoli Salad
Eggplant Salad
Shimp Salad Remoulade
Sweet Potato Salad
Middle-Eastern Date and Orange Salad
Fattoush
Carrot Salad with Mint
Thai Pineapple-Chicken Salad
Bitter Greens Salad with Orange-Sesame Dressing
Sherry Shallot Chicken Salad
Mesclun Salad with Raspberry Vinaigrette and Shrimp Hearts
Roasted Garlic Dressing
Asparagus Vinaigrette
Ensalada Tri Colore
Tomatillo Salad
Fresh Spinach with Lemon-Semame Sauce
Orange-Ginger Spinach with Scallops
Vegetables
Collard Greens with Mustard Vinaigrette
String Beans with Fresh mint
Middle eastern Veggie Stew
Corn with Chili and Lime
Stir-Fried Watercress
Veggie Ribbons with Yogurt Sauce
Roasted Eggplant Saute
Oven-"Fried" Okra
Orange-Flavored Spinach with Pine Nuts
Marjoram Mushrooms
Simple Eggplant
Root-Vegatable Crepes
Fire-Roasted Eggplant Timbales
Pasta, Grains, and Potatoes
Yakisoba
Mongolian Flatbread
Flat-Crust Pizza Dough
Sicilian PizzaDough
Dilled Rice
Gnocchi
Rosemary Roasted Potatoes
Greek Spinach-Rice
Lemon Herbed Rice
Vegetarian Pad Tai
Whole-Spice Pilaf
Pressure-Cooked Brown Rice with Wheat Berries
Eliopita
Arroz a la Mexicana
Mushroom Lo Mein
Polenta Puttanesca
Paella
Pasta, My Way
Southtown Corn Bread
Pineapple Shrimp-Fried Rice
Cardamom Pilaf
Veggie Jambalaya
Seafood
Panang Curried Salmon with Asparagus
Mustard-Tarragon Shark Kebabs
Salmon-Corn Dumplings in Fresh Tomato Soup
BBQ Salmon with Pineapple
Salmon and Crab Rolls
Red Pepper Puree
Block Island Stew
Baked Fish, Yucatan Style
Tandoori Trout
Parchment-Baked Fish Filet with Spicy Cilantro Pesto
Swordfish a la Turk
Trout with Red Wine, Rosemary, and Mint
Oven-Steamed Fish with Ginger -Scallion Sauce
Poultry
Sage Balsamic Chicken
Green Green Chicken
Jerk Chicken
Orange Cornish Game Hens
Mongolian BBQ
Poulet a la Diable
Green Curry Chicken
Green Curry Paste
Chicken Creole
Shish Taouk
Grilled Chicken, Yucatan Style
Pecan-Lime Chicken
Thai Citrus-Grilled Chicken
Fajitas
Chicken Picatta
Chicken, Onion, and Apple
Suki Sake
Five Spice Turkey Tenders
Desserts
Grilled-Pineapple Skewers
Almond Cake with Strawberry Sauce
Strawberry Sorbet
Mount Fuji Apple Bake
Grilled Bananas with Dark Rum
Strawberries Modena
Oranges with Mint
Pineapple in White Wine
Fresh Fruit Marsala
Figs, Sherry, and Vanilla
Fruit Cobbler
Caramel Corn
Quick Breads and Muffins
Everyday Apple Pie
Shortcut Guide to Marinades and Quick Sauces
Index
Michael Malkoff has worked as a food stylist and food coordinator on numerous cooking shows. For years he was a partner in Satori, a Boston restaurant specializing in vegetarian and hearty Mediterranean fare, and the proprietor of Mmmm Catering. He currently is a culinary instructor in the Boston area and is developing the TV version of The Every Day Gourmet, a visual experience to complement the taste sensations of his recipes.
Visit the author's web site at MakeEveryDayGourmet.com.

Books about: Indian Cooking Without Fat or International Bartenders Guide
Vineyard Tales: Reflections on Wine

Author: Gerald Asher
A Napa Valley Cabernet, a French Burgundy, an Orvieto Classico shared among friends in the Umbrian hills-every wine has a story, and Gerald Asher tells it best. Asher, longtime wine editor of Gourmet magazine, has an unsurpassed knowledge of vineyards, wineries, and wines. He also has the refreshing ability to write about wine informatively and entertainingly, without technical jargon. Now in paperback, Asher's delightful Vineyard Tales evaluates wines from around the world-from secret sun-drenched vineyards on Crete to the celebrated Champagne houses of France-setting each wine in the context of a region's history and culture. In addition, Asher offers an expert's advice on decanting, tasting, and serving wine. Connoisseurs looking for greater insight, novices seeking an introduction, or readers who simply want to enjoy armchair travel to the world's finest vineyards, will find Vineyard Tales irresistible-and discover that along the way they have also learned a great deal about wine.

Healthy Thai Cooking or Garlic Testament

2009-01-06T15:55:00.000-08:00

Healthy Thai Cooking

Author: Owen
Healthy Thai Cooking offers dozens of delicious and healthful recipes, each one accompanied by a complete nutritional profile. Recipes include savory snacks such as Steamed Fish Dumplings; restorative soups and bright salads; light fish and poultry main courses like Steamed Mussels with Basil and Green Curry with Chicken; tasty and satisfying vegetarian offerings; an arsenal of sauces, relishes, and pickles; and, to perfectly punctuate the meal, a selection of Thai sweets that are guaranteed to give brownies a run for their money. Also featured in the book are 80 stunning full-color photographs designed both to help you achieve the finished product, and to give you imaginative ideas for presentation and serving accompaniments.

Interesting textbook: La conducción y la Dirección en Enfermería
Garlic Testament: Seasons on a Small New Mexico Farm

Author: Stanley G Crawford
From his small farm high in the Sangre de Cristo mountains, the award-winning author of Mayordomo explores the vivid mysteries of earth, wind, water, seed, bulb, and stalk. Autumn tillings, parakeet-blue winter days, and rich, hectic weeks in summer when garlic, basil, flowers, and vegetables are harvested for markets in Taos and Santa Fe--each season transforms both the landscape and the remarkable plant, top-setting garlic, that has become Stanley Crawford's passion. Sizing up the gap between textbook farming and learning from the land itself, Crawford here explores the intimate, exhilarating relationship that develops between a farmer and the earth that slowly yields to his labors. Crawford was an "over-educated" Anglo writer who came to live in a small Hispanic village in northern New Mexico. There he learned from neighbors how to shape adobe bricks from mud and with them build a house; learned the complex, humbling arts of plowing and fertilizing. Discovering the original life cycle of garlic, selling his organic produce in Los Alamos, where the first atomic bombs were constructed, and raising a magpie are some of the adventures of this contemporary Thoreau. These are woven into a wry, lyrical, and thoroughly engrossing exploration of what it means to live on, and with, the land. Threaded with the history and culture of a plant prized since ancient times, A Garlic Testament is soul food not just for gardeners, but for all who hunger after a way of life that nourishes both body and spirit.
Publishers Weekly
More than 20 years ago, Crawford ( Mayordomo ) and his wife Rosemary settled in a mountain valley an hour outside of Santa Fe. They made the adobe bricks with which they built a house and started both to raise a family and to work what is now a four-acre farm. While the author writes that they ``were a little too old to be hippies, though we tried,'' the couple's turning to the land was a thoughtful, considered move. This elegant and unsentimental account of how Crawford learned to grow his principal crop, garlic, and what that process has revealed about himself and his place in the world is probing. An eloquent paean to physical effort and to the land he cares for and depends on, his chronicle is a treasure trove of planting lore, from the autumn planting of garlic cloves to the winter-long ``hibernation,'' the sighting of first shoots in spring, the formation of seed stalks in early summer, the harvesting soon after, and the less satisfying process, to him, of selling his produce, including statice and squash, at farmers' markets in Santa Fe and Los Alamos. Crawford's keen observations, penned in well-hewn prose, are as reflectively nurtured and pungently powerful as his crop of choice. (Mar.)

Chicken Salad or Whats Cooking in Chemistry

2009-01-06T05:13:00.000-08:00

Chicken Salad

Author: Barbara Lauterbach
The author of Potato Salad is back with 50 of the best recipes for this old-time crowd pleaser. For potlucks and parties, luncheons and lunch boxes, chicken salad is the perfect solution for today s busy cook. Classics like Waldorf Chicken Salad, bursting with fruit, walnuts, and savory blue cheese, and spicy specialties like Curried Chutney Chicken are irresistible and sure to impress at the family reunion. And fabulous tips for making basics like homemade mayonnaise and vinaigrette make it that much easier. Barbara Lauterbach has fired up her test kitchen, bringing the best of today s ingredients and techniques to bear on a tried and true favorite. The result is fresher, faster, and even more delicious-plain ole poultry just got a whole new attitude.

Look this: CCNA for Dummies or Digital Scrapbooking for Dummies
What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen

Author: Carlos E Guntner
Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?
Then look no more: The very first Who's Who in organic chemistry to show what top scientists like cooking - on the bench and stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. More than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.

Table of Contents:
Martin Banwell: Marinade for BBQ Kangaroo
Robert G. Bergman: Potato Latkes (Potato Pancakes)
Dale L. Boger: Cannoli Shells
Carsten Bolm: Kaiserschmarren
Ronald Breslow: Veal and Sausage Stew
Reinhard Bruckner: Pears, Beans and Bacon
Gianfranco Cainelli: Tagliatelle alla Bolognese
Erick M. Carreira: Black Bean Soup
Armin de Meijere: Spaghetti con 'Schluntz'
Scott E. Denmark: Scott's Fondue
Ulf Diederichsen: Green Eel a la Marie with Dill Dip
Alessandro Dondoni: Wild Duck in Olive Oil;
Maccheroni con salmi di lepre alla Mantovana
Dieter Enders: Chicken a la Maritje
David A. Evans: Brunswick Stew (Lonely Soup)
Marye Anne Fox: Carolina Dirt Cake
Burchard Franck: Labskaus
Robin L. Garell, Kendall N. Houk: Ahi Tuna Sashimi Napoleon
Cesare Gennari: Domino Cake
Robert H. Grubbs: Pecan Pie
John F. Hartwig: Sorrel Soup;
Variant of Nicoise Salad
Clayton H. Heathcock: Texas Chili
Wolfgang A. Herrmann: Filled Trout
Donald Hilvert: Pasta with Artichoke Cream Alessandro
Reinhard W. Hoffmann: Lamb Fillets
Dieter Hoppe: Sweet and Sour Mushroom Salad
Hiriyakkanavar Ila: Chicken Curry
Karl Anker Jorgensen: A Crustacean Catastrophe;
Tenderloin of Wild Boar;
The Royal M&M Almond Cake
Alan R. Katritzky: Sauerkraut Salad
Horst Kessler: Red Gritz
Horst Kunz: Arzgebirg'sche Schusterkliess
Richard C. Larock: Chili Crock Pot
Steven V. Ley: Ley's Low-Calorie, Chemical-Free Risotto?
Lewis N. Mander: Chicken Dijonnais
Johann Mulzer: Powidltatschkerl
Ei-ichi Negishi:Goma-ae, Goma-yogoshi
Kyriakos C. Nicolaou: Fish & Chips
Leo A. Paquette: Paquette's Favourite Lasagna
Manfred T. Reetz: Herb Sauce Frankfurt Style
Daniel H. Rich: Ciappino
Herbert W. Roesky: The 1:1:1 Mix
Gyula Schneider: Tiszai halaszle
Lawrence T. Scott: Fruitcake
Victor Snieckus: Cold Beetroot Soup
Martin Suhm: Fish Souffle Clausius-Clapeyron
Marcello Tiecco: Tagliatelle with Bologna-style Meat Sauce
Lutz F. Tietze: Pork Roulades with Cheese
Claudio Trombini: Lasagne Verdi
Rocco Ungaro: Pasta al Forno Southern Italy Style
Edwin Vedejs: Pat Anderson-Vedejs' Wisconsin Linzer Torte
K. Peter C. Vollhardt: Dulce de Leche
Herbert Waldmann: Cinghiale in Dolce e Forte
Ekkehard Winterfeldt: One-pot Fish Soup
Peter Wipf: Lemon-Kiwi Pie
Yoshinori Yamamoto: Tofu Tempura
Axel Zeeck: Filled Peppers a la Benjamin

Indias Vegetarian Cooking or Foie Gras

2009-01-05T18:32:00.000-08:00

India's Vegetarian Cooking

Author: Monisha Bharadwaj
Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.
Marija Sanderling - Library Journal
Lushly illustrated with photos of both the Indian countryside and the recipes, this book is a feast for the eyes as well as the palate. Dividing the text into four broad regions of India-north, west, south, and east-Bharadwaj provides explanations of ingredients and cookware found in each region, illuminating why the cuisines of India vary so much. Home cooks will find some recipes familiar if they patronize Indian restaurants, while other recipes are more unusual. The ingredients lists are manageable, the instructions are clear, and the results well worth the effort. Bharadwaj offers seemingly simple explanations for what curry consists of and basic staple recipes for ginger-garlic paste and garam masala. She also discusses the role Ayurveda plays in the diet. This is the best vegetarian Indian cookbook to come out since Yamuna Devi's Lord Krishna's Cuisine(1987); recommended for public and culinary libraries.

Interesting textbook: Virtual Reality and Augmented Reality Applications in Manufacturing or Portfolios for Technical and Professional Communicators
Foie Gras: A Passion

Author: Andrew Co
"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!"
--Alain Ducasse, Chef-Restaurateur

"At last, the perfect gift for the voluptuary."
--Gael Greene, New York magazine

"An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library."
--Jean-Louis Palladin, Chef-Restaurateur

"Foie Gras ... A Passion is an exercise in monomania of the most appealing sort."
--Russ Parsons, Los Angeles Times

"This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate."
--Ferdinand Metz, President, The Culinary Institute of America

"As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs."
--Food & Wine's Best of the Best
Library Journal
Ginor does indeed have a passion for foie gras (his introductory chapter is called "The Love Story"). He and partner Izzy Yanay own Hudson Valley Farms, one of only two foie gras farms in the United States and the biggest producer in the world. His serious, thorough (and expensive) book covers every aspect of foie gras, from its early appearance on the Roman table to its relatively late discovery by American gourmands; 75 or so recipes from well-known chefs showcase his favorite ingredient in a variety of elegant and elaborate presentations, such as Foie Gras-Stuffed Wood Pigeon in a Crispy Artichoke and Parmesan Crown. Recommended for specialized and other larger collections. Copyright 1999 Cahners Business Information.
Green
The perfect gift for the voluptuary.
New York Magazine

Table of Contents:
HISTORY.
Ancient Origins.
Early European Tradition.
Origins of Haute Cuisine.
Le Grand Cuisine.
Beyond France: Nineteenth-Century Jewish Cooking.
The Twentieth Century.
PRODUCTION.
Between the Duck and the Egg.
Animal Rights.
FOIE GRAS PRIMER.
Nutrition.
Pairing Wine with Foie Gras.
Foie Gras Facts.
RECIPES.
Chef Biographies.
Foie Gras Glossary.
Culinary Glossary.
Sources.
Index.

Williams Sonoma Easy Entertaining or Emerils New New Orleans

2009-01-05T06:50:00.000-08:00

Williams-Sonoma Easy Entertaining

Author: Williams Sonoma
Entertaining really can be easy. Whether you are hosting a dinner for a few friends or a cocktail party for a crowd, all you need is a good guide that gives you stylish, reliable recipes that don't require hours in the kitchen and simple hosting secrets that save time and eliminate last-minute stress. You'll find all that and more in Williams-Sonoma Easy Entertaining.

Ten lavishly illustrated chapters offer complete menus for the most popular kinds of entertaining occasions, from a Casual Breakfast and a Backyard Barbecue to a cozy Midweek Dinner, a Wine & Cheese Party, and a Celebratory Buffet. Each chapter includes recipes, tips, shopping notes, step-by-step style ideas, and a detailed work plan, as well as beautiful photographs illustrating inspired serving presentations. Simply put, you'll find everything you need to know to entertain with confidence and style, and it's all stunningly easy.

The more than 45 recipes offer fresh, flavorful dishes and drinks reinvented for the way real people cook today. You'll discover such appealing ideas as Creamed Broccoli Leek Soup, Roasted Halibut with Chive Butter and Caviar, and luscious Chocolate Espresso Crèmes made with just four ingredients. The menus offer tips on shortcuts and take full advantage of today's popular prepared foods, showing you how to add easy touches to make them your own. There are also reference sections packed with helpful guidelines for party planning, shopping, decorating, and organizing your time and home.

Williams-Sonoma Easy Entertaining is all about achieving one simple, irresistible goal: take the stress -- and much of the work -- out of entertaining so that you canrelax and enjoy the company of your friends and family.

Go to: SIMPLE FRENNOP COOKING or 30 Day Low Carb Diet Solution
Emeril's New New Orleans

Author: Emeril Lagass
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.
Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.
Library Journal
Lagasse opened Emeril's Restaurant to raves in 1990 after several years as chef at The Commander's Palace, a New Orleans institution. His food, which he refers to as New New Orleans, or NNO, is a reinterpretation of Creole cookery, strongly influenced by Oriental, Portuguese, and Southwestern cuisines. The result is gutsy, flavorful dishes, though the juxtaposition of ingredients is sometimes startling: Crawfish Egg Rolls with Sesame Drizzle, or Spinach and Goat Cheese Salad with Andouille Dressing. There are lots of appetizing recipes here. For most collections.
BookList
One of the instant clues to nouvelle-inspired cookbooks is the length of recipe names--two lines, at least, including a lot of "withs" and "ands." Award-winning restaurateur Lagasse's first culinary offering is certainly no exception, as he blends with skill the cuisines of Portugal, the Far East, New Mexico, and Cajun-Creole areas of the U.S. There's a great reliance on hotstuffs, with liberal sprinklings of cilantro and piri piri sauce, as there is on the foundations of "Nawlins" chefery, using such ingredients as crawfish, andouille, and tasso, among others. Some of the "I gotta try" dishes include cilantro shrimp, kale and andouille soup, smoked salmon cheesecake, pine-nut crusted chicken, pork and eggplant cutlets, and white chocolate banana sesame loaf. His claim to a "new" Big Easy cooking style may not be ageless, but his innovations will be influential. For the more experienced home chef and for the library with big demand for cookbooks.

Brownie Experience or The Chocolate Therapist

2009-01-04T22:09:00.000-08:00

Brownie Experience: A Cookbook for Brownie Lovers

Author: Lisa Tanner
LISA TANNER is an artist and brownie lover who specializes in food illustration. She lives in Los Angeles, California.

Read also The Assault on Reason or Magnificent Catastrophe
The Chocolate Therapist: Chocolate Remedies for a World of Ailments

Author: Julie Pech
The Chocolate Therapist is a delightfully enjoyable book that will help you discover the extraordinary health benefits of chocolate. It's filled with information that every devout chocoholic should have committed to memory, yet there are plenty of important facts for the amateur chocolate connoisseur as well. Simply consult the alphabetized list of ailments and follow the recommended chocolate prescription. You'll quickly be on your way to resolving your health issues with an effortless trip to the nearest chocolate store.
The book is wonderful entertainment and it will certainly make you laugh. But it's also loaded with unexpected statistics that will have you reaching for chocolate over chips or chicken nuggets every chance you get. By the time you've finished reading it, you'll be happier, healthier and eating chocolate guilt free every day!

BookBryanna Clark Grogan or Allergy Free for All Ages

2009-01-04T11:27:00.000-08:00

(Almost) No Fat Cookbook: Everyday Vegetarian Recipes

Author:
Not only will these meat-, egg-, and dairy-free recipes be just the thing for putting together a well-balanced dinner (on those nights when you just can't figure out where the time went), but they'll be just the thing for creating a quick snack or appetizer for unexpected company and making that who-has-time-to-cook lunch. Most of the recipes are based on the Mediterranean/Asian model using lots of grains, fruits, and vegetables. Nutritional analyses accompany each recipe.

Interesting textbook: Dynamic Workplace or Merchandise Buying and Management
Allergy Free for All Ages: Milk-Free, Egg-Free, Nut-Free Recipes

Author: Penny L Webster
Her recipes are delicious. They are satisfying enough for the non-allergic family member and safe enough for those with allergies. Her creativity and culinary experience have helped her create dishes that were once thought to be forbidden. Indulge yourself with fantastic recipes such as chocolate cake, or banana split quesadillas. There is no reason to feel deprived anymore! This is a fantastic cookbook that will meet the needs of young and old alike.
The book also includes helpful hints from The Food Allergy & Anaphylaxis Network and coupons for recommended food allergy grocery stores.
Allergygrocer.com - Jay Berger
"Great for those struggling to find safe, yet fun meals and snacks that everyone in the family will enjoy."
What People Are Saying
Vincent J. Vaghi
"These recipes are fantastic! They range from gourmet to kid-friendly. Finally, a resource that will help thousands of children, and their families who suffer from food allergies. "
—Allergist

Tabletops or Travels with Barley

2009-01-04T01:46:00.000-08:00

Tabletops: Easy, Practical, Beautiful Ways to Decorate the Table

Author: Barbara Milo Ohrbach
Hospitality is the art of generously welcoming guests into your home, and Barbara Milo Ohrbach's Tabletops will make this a delightful experience for all to share.

Whether you are having a party, sitting down with friends and family, or celebrating a holiday, the pleasures of eating at a beautiful table help to make the meal truly memorable. In this book, Ms. Ohrbach, the best-selling author of fourteen books, including The Scented Room, Antiques at Home, and Simply Flowers, brings a fresh and creative eye to the art of decorating tables with flowers, fruits, leaves, and other wonderful objects. Filled with beautiful photographs and simple how-to's, Tabletops offers recipes, clever ideas, and practical solutions for everyday entertaining, parties, and special occasions, such as Thanksgiving and Christmas.

With her usual clarity and style, Ms. Ohrbach explains how to coordinate linens, china, and silverware so that everything works together. She demonstrates how to accent the table with accessories like candles, napkin rings, and place cards, and includes easy how-to projects, many of which can be done with children. She reveals effortless techniques for taking the mystery out of flower arranging and discusses how to choose the right container for any event. She shares her enthusiasm for visiting places like historic homes, flower shows, restaurants, and farmers' markets that can inspire fresh ideas for creating wonderful tabletops. And finally, Ms. Ohrbach provides a handy international source guide that reveals her favorite places to shop and explore in Europe and the United States. Tabletops will inspire anyone who loves flowers and entertaining, and it is theperfect gift for anyone who enjoys setting a beautiful table.

In Tabletops, best-selling author Barbara Milo Ohrbach reveals simple yet spectacular ideas for decorating beautiful tables for both entertaining and everyday use. Illustrated with more than 275 full-color photographs, Tabletops offers practical tips and easy how-to projects for setting the table and for creating centerpieces and individual flower arrangements for your home, parties, holidays, special occasions, and more.

Interesting book: April 4 1968 or The Constitution of the United States of America
Travels with Barley: The Quest for the Perfect Beer Joint

Author: Ken Wells
Pulitzer Prize finalist and former Wall Street Journal writer Ken Wells set out on America's mighty River of Beer (aka the Mississippi) in a quest for his own Oz: the mythical Perfect Beer Joint. Along the way he samples great beer with the Heartland's raconteurs, probes Elvis's beer-drinking habits, drops in on brewers and hopheads, tours the World's Largest Six-Pack and a bar once owned by Al Capone, and visits an Extreme Beer Maker whose dream is 50-proof brew. This is a vision of America that readers have never seen before- through the frosty prism of a beer glass.

The Whole Grain Diet Miracle or Simple Essentials Chocolate

2009-01-03T17:04:00.000-08:00

The Whole Grain Diet Miracle

Author: Lisa Hark
For the first time in history, we can prescribe a weight-loss diet that has a tremendous amount of scientifically proven health benefits. Learn the miracle of whole grains, how they control weight, reduce the risk of colon cancer, diabetes, heart disease, and lower blood pressure. Just by eating three servings a day of whole grains you can lose weight permanently, live longer, feel your energy boost, and prevent heart disease. This is the first book that truly explains the health benefits of a whole grain diet.

The first scientific explanation of why whole grains really are a miracle food
6-week guide to everyday eating
50 recipes to get started cooking with whole grains
Features a complete list of whole grains- from the Whole Grain Council

Interesting book: Kickin Bot or An Introduction to Systems Biology
Simple Essentials Chocolate

Author: Donna Hay
Featuring 60 simply beautiful recipes for all our favourites, this is the only chocolate cookbook you'll ever need.

Essential Best Foods Cookbook or Month of Meals

2009-01-03T05:23:00.000-08:00

Essential Best Foods Cookbook

Author: Dana Jacobi
Which foods offer the most nutritional value? Which supposed smart choices actually fall short of their promised good? Expanding the scope of her popular 12 Best Foods Cookbook, Dana Jacobi explores the micronutrient benefits in over 60 common foods and provides a wealth of recipes that prove, as Gourmet Retailer has previously written: "we are in the hands of a wonderfully creative and talented cook."
Did you know that green beans are a nutritional lightweight compared to the green soybeans called edamame? Or that zucchini is a weakling when rated against winter squashes packed with carotene, fiber, and more? For each "good food" she lists, Jacobi explains the science behind her selection—and shows how to exploit each ingredient’s inherent "goodness" with her original, innovative spins on classic dishes like Turkey and Spinach Mini-Meatloaf or new combinations like Red Lentil and Apricot Soup . Always mindful of the home cook’s need to get meals on the table quickly, Jacobi includes many dishes that take 30 minutes or less.
As cookbook author Jack Bishop has written of her 12 Best Foods Cookbook: "Dana Jacobi proves that good nutrition and pleasure are not mutually exclusive. Her inventive, simple recipes satisfy our desires and keep our bodies healthy."

Publishers Weekly
This thorough collection of recipes keeps health-conscious eating simple by making the most of fresh vegetables, lean meats and low-fat dairy products. Author Jacobi (12 Best Foods Cookbook) focuses on classic preparations with inventive twists: egg salad is brightened by curried onions, and citrus and capers turn that self-righteous standby kale into an appealing side dish. Main courses are wholesome, hearty, and frequently vegetarian, like Crisp Buckwheat Polenta with Mushroom Topping, which transforms humble ingredients into a decadent, crisp-salty treat. However, the book does include several meat and fish recipes, including Persian Chicken with Sour Cherries, a whole bird stewed in an exotic mix of fruit and spices, and Roasted Salmon with Moroccan Tomato Compote, which benefits enormously from the addition of fresh summer tomatoes (the sauce that pools at the bottom of the plate begs to be mopped up with a thick piece of bread-whole-wheat, of course). Since virtuous does not always mean abstemious, Jacobi concludes with a nice assortment of desserts, including offbeat options like Nutty Popcorn Bundt Ring and Tropical Fruit Salad with White Tea Syrup. Nutritional information at the bottom of each recipe assures that even these tempting indulgences won't end in regret.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Judith Sutton - Library Journal
This follow-up to food writer Jacobi's 12 Best Foods Cookbook focuses on 60 "best foods"-the original dozen, of course, plus other healthful ingredients from avocados to red wine (in moderation). An introductory section that provides information on buying, storing, and using each ingredient as well as "Why It's Best" is followed by dozens of simple but imaginative recipes that use at least one but usually more of these healthy foods. Nutritional analyses are given for all of the recipes, and most of them include serving suggestions, variations, and "food facts" as well. Highly recommended.

Book review: Five Spirits or The Caregivers Survival Handbook
Month of Meals: Old-Time Favorites

Author: American Diabetes Association
Millions of ways to mix and match! Here's how it works:
Each menu planner has 28 days worth of new menu choices; pages are split into thirds and are interchangeable. There are 20,000 menu combinations in each book. No matter which combination the reader chooses, carb counts and nutrients are correct for the entire dayautomatically. Readers can mix and match among all of the menu planners if they want; millions of combinations are possible!
Updated third editions of the Month of Meals series feature:
Complete nutrient analysis and carbohydrate count for every meal
Every meal includes the same number of carbs, no matter which choice is picked4560 grams for every breakfast, 6075 grams for every lunch, and 7085 grams for every dinnerthis helps keep blood sugar levels stable
Covered spiral binding increases bookshelf visibility

Irish Kitchen or Vegan Microwave Cookbook

2009-01-02T19:42:00.000-08:00

Irish Kitchen

Author: Biddy White Lennon
Ingredients, techniques and over 70 traditional and authentic recipes. Discover the best of classic and modern food from Ireland: the culinary history and traditions, the locations, ingredients and preparation techniques, with every dish shown step-by step.

Table of Contents:
Ireland - the food island     6
The first settlers     8
The first farmers     10
Celtic cattle culture     12
Banbhianna     14
Grains, fruits and vegetables     16
The Brehon Laws     18
The Normans in Ireland     20
Domestication of the pig     22
The potato     24
The big house, the strong farmer and the cottage kitchen     26
Feasts and festivals     28
Irish farmhouse cheesemaking     32
Artisan food producers     34
The new Irish cuisine     36
Irish cooking     38
Wild harvest     40
Vegetables, herbs and fruits     42
Fish and shellfish     44
Smoked and cured foods     48
Beef     50
Goats and sheep     52
Pork     54
Game     56
Farmyard fowl and eggs     58
Dairy produce     60
Farmhouse cheeses     62
Grains, breads and baking     64
Brewing and distilling     66
Breakfasts     68
Soups and appetizers     82
Fish andshellfish     96
Poultry and game     108
Meat     120
Cakes, breads and desserts     132
Drinks     148
Index     158
Book review: Mild Ale or Regional Indian Cooking
Vegan Microwave Cookbook

Author: Nancy Berkoff
Fast, easy, good-tasting, exciting, comforting. Words that describe what people want from their meals. Words that describe microwave cooking. Just about everyone would like to come home to a pot of soup that's been slowly simmering on the stove all day. Or wake up to hot muffins in the morning. However, unless you have an enchanted kitchen, these dream dishes are probably not going to materialize unless you become acquainted with your microwave. The Vegan Microwave Cookbook is your key to terrific vegan meals. Many of the recipes in this book will take under 10 minutes to cook. Others may be more appropriate for entertaining. Enjoy vegan meals by preparing dishes from Basic "Meat" Balls and Individual Pizzas to Microwave Lasagna or Cilantro-Marinated Tofu. Spice up your day with Curried Greens, Toasted Nachos, or German Potato Salad. Have a sweet tooth? Try Chocolate Fudge, Graham Cracker Molasses Bread, Chocolate Covered Bananas, and Apple Pie.

New Preserves or Ultimate Frozen Dessert Book

2009-01-01T04:36:00.000-08:00

New Preserves: Pickle, Jams, and Jellies

Author: Anne V Nelson
As over-manufactured, over-processed, marketing-saturated foods take hit after hit, everything old is new again, and America is turning to time-honored skills like pickling and preserving. Here, in a current guide addressingthe newsest all safety, health--and, most importantly, taste concerns--lifetime jam and pickle-maker Anne Nelson walks readers through every aspect of this rewarding pastime.

Nelson explains why preserved fresh foods taste so darn good, delving into how the salt and vinegar that keep foods fresh also make them explode in your mouth. Nelson discusses commonly used equipment, much of which readers will already have in their kitchens, and makes a convincing case for picking up a good scale. She gives hints on choosing produce, recycling jars, and quick chutneys and marinades that capture flavors but don't require sterilization.

Nelson also includes valuable advice on: fruit spreads, sauces, marinades, infusions, a pickler's herb garden, using wasabi, Moroccan preserved lemons, giant deli pickles, fruit preserves, marmalades, fruit pastes, and butters. Plus learn how to update Grandmother's recipes to meet moden safety standards.

Spiced throughout with interviews from veteran picklers and preservists , The New Preserves is the preservation guide for the new millennium.

New interesting textbook: MediterrAsian Way or Raw Food Gourmet
Ultimate Frozen Dessert Book

Author: Bruce Weinstein
Gelato may be Italian for ice cream, but The Ultimate Frozen Dessert Book is American for the sequel to the best-selling Ultimate Ice Cream Book. In the ninth installment of the wildly popular Ultimate series, powerhouse cookbook authors Bruce Weinstein and Mark Scarbrough churn out more than 500 recipes and variations for all kinds of frosty treats, including a wide range of gelato, granita, sherbet, and semifreddo. And there's a whole chapter on cakes, pies, and other treats made with ice cream or gelato, whether home-made or store-bought! Bruce and Mark prove that when it comes to frozen desserts, ice cream is only the tip of the iceberg! Together, these two books make the ultimate compendium on frozen treats.

Ultimate Tailgaters SEC Handbook or Susanna Foo Fresh Inspiration

2008-12-31T18:54:00.000-08:00

Ultimate Tailgater's SEC Handbook

Author: Stephen Linn
More than 50 million Americans participate in “tailgating” at college campuses during football season. Between the students and the alumni, and the visitors, a crush of fans are looking for places to park, to eat, to take part in traditional activities for each campus, and learn more about the school and team history. For the first time ever, fans can find the details at every campus in their favorite conference. Want to eat barbecue while you’re visiting USC? Want to know more details about massive Michigan Stadium? Need a place to stay for that game in Clemson? Choose your conference, which encompasses all teams in all divisions, pack the ULTIMATE TAILGATER’S HANDBOOK in the car, and you’re ready. Recipes, local venues and rules, sidebars about unique activities in each place, side tours, insider tips, and photos will help make your game day the best ever. Includes east and west divisions: Florida, Georgia, Kentucky, South Carolina, Tennessee, Vanderbilt, Alabama, Arkansas, Auburn, LSU, Mississippi and Mississippi State. Stephen Linn is a reporter who markets Ultimate Tailgater television and news features around the country. He lives in Nashville.

Table of Contents:
East Division
Florida
Georgia
Kentucky
South Carolina
Tennessee
Vanderbilt
West Division
Alabama Arkansas
Auburn LSU Mississippi Mississippi State
New interesting textbook: Toward a Political Economy of Culture or Day by Day
Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine

Author: Susanna Foo
Susanna Foo, the leading Chinese chef in America and the winner of two James Beard Awards, has been hailed as an innovator by Gourmet, Food & Wine, Esquire, the New York Times, and many other publications. By substituting fresh ingredients for canned ones and readily available items for hard-to-find imported ones, she has put a fresh face on Chinese food, first in her restaurant in Philadelphia, Susanna Foo Chinese Cuisine, then in her award-winning book of the same name, and most recently in her acclaimed restaurant in Atlantic City, Suilan by Susanna Foo.

In Susanna Foo Fresh Inspiration, she takes an even more revolutionary approach. Rather than recreating the dishes of the past, she redefines Chinese cooking and broadens its reach. "Although being Chinese defines who I am and the way in which I think about food, I refuse to be limited by a single tradition: my primary goal is to preserve the natural flavor and integrity of the ingredients," she writes in the introduction. "Cooking this way has resulted in an unexpected bonus: my food is even simpler to prepare than before."
Indeed, the recipes in this book are so radically simple, so fresh and easy to prepare, that they may even change your ideas about what Chinese cooking is. Many of the recipes, such as Wok-Shaking Shrimp with Pink Peppercorns and Korean Pancakes served with Citrus-Cured Salmon, are reinterpretations of traditional dishes. Like much of Susanna's food, Ten-Vegetable Vegetarian Hot-and-Sour Soup, White Corn Soup, and Brussel Sprouts and Portobello Mushrooms were inspired by the wealth of fresh produce that she encountered for the first time when she came to this country. Some dishes, like Braised PorkBelly and Crispy Jumbo Shrimp with Caramelized Orange Sauce, are much-requested specialties of her restaurants, while others are homey and utterly approachable: Salmon Braised with Soy and Ginger, Roasted Five-Spice Pork Tenderloin, Grilled Lamb Chops with Roasted Sesame Marinade, and Roast Chicken with Peppercorn Rub. Still others, such as Mandarin Potato Salad with Cellophane Noodles, Sautéed Artichoke Hearts, and Beet, Rhubarb, and Grapefruit Salad, offer startling new treatments of familiar ingredients.
With striking full-color photographs, Susanna Foo Fresh Inspiration is a fresh invitation to cooks at all levels to roll up their sleeves and head to the kitchen.
Publishers Weekly
Fusion has earned a bad reputation, mostly due to silly combinations that, while intellectually interesting, are often just not that appetizing. Foo (chef/owner of two restaurants and a two-time James Beard Award winner) keeps things lively yet appealing by not going too wacky. Yes, Panko-Crusted Goat Cheese with Tomato and Asparagus Salad uses Japanese bread crumbs, but Alice Waters has been making goat cheese crunchy for years. Likewise, Grilled Lamb Chops with Roasted Sesame Marinade replaces the lamb tenderloin more commonly used in Mongolian shish kabob with a different cut, but preserves the classic flavors. Sometimes Asian ingredients shake hands with Western techniques, as in a savory Rice Noodle Flan and Asian Pear Tatin. There are more traditional dishes, too, like Braised Red Snapper with Thai Curry Sauce and Braised Lion's Head Meatballs "the size of a fist." Foo shares encyclopedic knowledge about everything from long beans (which are part of the black-eyed pea family) to braising (great for tenderizing cheaper cuts of meat). If there is a flaw, it may be that Foo is too wide-ranging, so that the selection occasionally feels unfocused. Overall, though, this is a thoughtful collection of fresh, elegant recipes. Photos. (Sept.) Copyright 2005 Reed Business Information.
Library Journal
Foo has been praised for creating delicate, French-accented Chinese cuisine at her restaurants in Philadelphia and Atlantic City. Her first book, Susanna Foo Chinese Cuisine, won a James Beard Award for Best International Cookbook in 1996; her new one goes beyond Chinese cuisine with ingredients and techniques from many traditions, including Chinese, Thai, French, and Indian. This collection of 150-plus recipes will inspire home cooks with Asian-influenced Western dishes like Cauliflower Risotto with Wild Mushrooms and lighter versions of classic Chinese items like Tung An Chicken. At first glance, many recipes seem traditional, but a closer look reveals intriguing flavor combinations. Throughout, Foo sprinkles tips on selecting and using ingredients and techniques. All of the author's recipes focus on maintaining the integrity of fresh ingredients. Clear directions, attractive photos, and subtle, balanced flavors combine to make a lovely offering for seasoned and novice cooks alike; recommended.-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2005 Reed Business Information.

Eat Drink and Be Mindful or Wine

2008-12-31T10:13:00.000-08:00

Eat, Drink and Be Mindful

Author: Susan Albers
In the rush of everyday life, most people have difficulty finding ways to give their relationship with food the full attention it deserves. Demanding diets saddle you with guilt about your appetite, but overeating and mindless snacking prove ultimately unsatisfying as well. Mindful eating is a whole new way of looking at food. Instead of rushing through meals, mindful eating emphasizes slowing down and savoring what you eat.

This workbook, by the author of Eating Mindfully, includes mindfulness tips, activities, and checklists to help you start a mindful eating program, evaluate your progress, and discover a healthier and richer relationship with food.

• Become aware of hunger cues
• Make wise food choices
• End emotional eating
• Practice self-acceptance and compassion
• Be in the moment at mealtime

"This book could be a godsend for anyone suffering from lifelong issues around eating, weight, and appearance. It presents a sane and novel approach to finding a balanced relationship to food, eating, and your body through mindfulness. The book is written by someone with obvious depth of experience and savvy who is definitely on your side, whatever your difficulties or challenges. Eat, Drink, and Be Mindful may be just what the doctor ordered, or would have but couldn't-until now."
-Jon Kabat-Zinn, Ph.D., author of Full Catastrophe Living, Arriving at Your Own Door, and Coming to Our Senses

See also: Our Bodies Ourselves or After Cancer Treatment
Wine: Grape Goddess Guides to Good Living

Author: Catherine Fallis
Everyone yearns for la dolce vita, the sweet life. Grape goddess Catherine Fallis demystifies, clarifies, and charts out a course for immediate results- a richer, more visceral, sensually charged daily life.

Charlie Trotters Vegetables or The Maple Sugar Book

2008-12-30T22:32:00.000-08:00

Charlie Trotter's Vegetables

Author: Charlie Trotter
The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course. Full color.
Publishers Weekly
Chef Trotter's fancy, multi-ingredient, almost-vegetarian dishes are as rich and extravagantand as fussy and specializedas those featured in his renowned Chicago restaurant and presented in his first book, Charlie Trotter's (1994). The 82 recipes here are arranged by month, and in name alone, the recipes are a mouthful: January leads off with Baby Carrot Terrine with Shiitake Mushroom Salad, Carrot Juice Reduction, Dill Oil, and 50-Year-Old Balsamic Vinegar. The preparation of Arugula Noodles with Smoked Yellow Tomato Sauce, Black Olives, and Roasted Garlic Pure requires the cook to make arugula pasta and arugula oil and, for the sauce, to smoke the tomatoes over hickory chips lit with a propane torch. Wine Notes for each recipe are helpful, as is a glossary that defines terms like "kashi" (it's the mixture of seven specific grains called for in Cold Kashi Salad with Dried Cranberries, Celery, White Pumpkin, Pumpkin Seeds and Pumpkin Seed Oil). While a few suggestions for substitutions would have allowed the home cook some welcome flexibility, flexibility is not in the exacting spirit of this chef. Trotter offers highly specific instructions (even to calling for hazelnuts from a certain farm in Oregon) for constructing complexly flavored, architecturally beautiful dishes. So long as readers are not misled, this volume, which is expensive in both in price and effort, delivers.(July)
Library Journal
Charlie Trotter's is a top Chicago restaurant with a national reputation, known for its stylish and imaginative cuisine. Trotter is a serious (his introduction opens with a quotation from Dostoyevsky and moves on to Goethe) and obviously very talented young man; unfortunately for home cooks, the recipes in his cookbook are real "chef's recipes," many requiring hours of preparation and access to exotic ingredients (the first recipe calls for two different reductions as well as two sauces, one involving three different subrecipes, to garnish plum tomatoes that must be roasted for ten hours). For area libraries and other collections catering to foodies.
BookList
Renowned Chicago restaurateur Charlie Trotter has produced another volume documenting his highly personal and refined approach to contemporary American cooking. Increasingly, nutrition-conscious eaters have become more aware of the importance of vegetables, and their attention has been matched by an explosion in both the variety and the quality of vegetables now available. Seasonality used to dictate vegetable choices, but an expanding worldwide market has made good produce available just about anywhere at any time. Trotter's rigorous attention to absolute freshness and full flavor, however, has resulted in a month-by-month arrangement of recipes emphasizing locally available ingredients at their flavor peak. As a document of the chef's culinary intelligence and prowess, the book astonishes with every turn of the page; but the home cook is not likely to find it easy to locate such ingredients as Marcona almonds and Ennis hazelnuts for duplicating Trotter's results. The really skilled and undaunted cook will find inspiration in Trotter's book to adapt the chef's unusual combinations to more homely seasonal vegetables. For specialized, professional, or regional collections only.

Read also Bowl Food or Soils for Fine Wines
The Maple Sugar Book: A Good Life Center Book

Author: Helen Nearing
A half-century ago, the world was trying to heal the wounds of global war. People were rushing to make up for lost time, grasping for material wealth. This was the era of "total electric living," a phrase beamed into living rooms by General Electric spokesman Ronald Reagan. Environmental awareness was barely a gleam in the eye of even Rachel Carson.
And yet, Helen and Scott Nearing were on a totally different path, having left the city for the country, eschewing materialistic society in a quest for the self-sufficiency they deemed "the Good Life." Chelsea Green is pleased to honor their example by publishing a new edition of The Maple Sugar Book, complete with a new section of never-before-published photos of the Nearings working on the sugaring operation, and an essay by Greg Joly relating the story behind the book and placing the Nearings' work in the context of their neighborhood and today's maple industry.
Maple sugaring was an important source of cash for the Nearings, as it continues to be for many New England farmers today. This book is filled with a history of sugaring from Native American to modern times, with practical tips on how to sap trees, process sap, and market syrup. In an age of microchips and software that are obsolete before you can install them, maple sugaring is a process that's stood the test of time. Fifty years after its original publication in 1950, The Maple Sugar Book is as relevant as ever to the homestead or small-scale commercial practitioner.
Booknews
Originally published by J. Day Co., New York, 1950, with a couple of subsequent reprints, this classic volume provides the small-scale commercial practitioner or homesteader with clear instructions on the production and marketing of maple syrup. Includes previously unpublished b&w photographs of the Nearings at work on their Vermont homestead. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Elsies Turkey Tacos and Arroz con Pollo or Getting Thin and Loving Food

2008-12-30T12:50:00.000-08:00

Elsies Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms

Author: Arlen Gargagliano
From a reality TV star and mother of six–quick and easy recipes for busy working parents

On the first season of Hell’s Kitchen, working mom Elsie Ramos was clearly the audience favorite, though she didn’t ultimately win. She even drew accolades from curmudgeonly chef Gordon Ramsay, who praised her no-nonsense approach to cooking and her simple but delicious Turkey Tacos and Chicken Soup. But while competing on the show may have been tough, it was no tougher than the challenge Elsie faced every night after a long day at work–getting a tasty dinner on the table fast for her longtime boyfriend and their hungry boys.

Now, in Elsie’s Turkey Tacos and Arroz con Pollo, Elsie shares more than 100 of her tried-and-true, Latin-inspired recipes for family-friendly weeknight meals. As a working mom, Elsie knows the pressures of putting satisfying, healthy meals on the table night after night–her kids’ typical greeting is not "Hello" but "What’s for dinner?" Elsie’s recipes offer ready-made solutions for great-tasting, easy-to-prepare meals, from one-dish favorites like Baked Ziti and Shepherd’s Pie to dishes that draw on Elsie’s Puerto Rican heritage–Arroz con Pollo, Fried Sweet Plantains, and Puerto Rican Baked Stuffed Meatloaf, among others.

With chapters on soups and stews, appetizers and sides, rice dishes, other main dishes, and drinks, along with Elsie’s rules for simplifying shopping and weeknight cooking, Elsie’s Turkey Tacos and Arroz con Pollo will be the go-to cookbook for parents everywhere who want real-world solutions for everyday dinner dilemmas.

New interesting book: How Colleges Work or Management Information Systems Sixth Edition
Getting Thin and Loving Food: 200 Food-Loving Recipes to Get You Where You Want to Be

Author: Kathleen Daelemans
Her inspiring story is familiar to millions of TV viewers. A decade ago, Kathleen Daelemans was unexpectedly drafted to be the head chef of a spa café frequented by movie stars, rock stars, and sports superstars. One problem - a big one: Chef Kathleen weighed 205 pounds and was a size 22. Refusing to sacrifice her love of food to lose weight, she invented a cuisine that earned raves from Esquire, the New York Times, Bon Appétit, and the Los Angeles Times. Kathleen herself lost more than 75 pounds, and her show on the Food Network, the station's first and only diet show, became a smash hit.
In Getting Thin and Loving Food!, Kathleen returns, with more than 200 super-simple recipes that put flavor first, plus hundreds of culinary and motivational secrets to help you achieve your healthiest weight while keeping you "Henry-the-Eighth happy and satisfied." From pleasurable power breakfasts like Oatmeal-Orange Raisin Bars, to meals like Cashew Chicken, Skirt Steak Fajitas, Thai Shrimp, and Stir-Fried Ginger Pork, to sumptuous desserts like Dark Chocolate Soufflé Cake and Strawberry Cheesecake Mousse, Kathleen's food combines down-to-earth practicality with vibrant flavors. Crammed with candid advice, task-oriented tips, and success stories from Kathleen's many fans, Getting Thin and Loving Food! gives you everything you need to jumpstart your new lifestyle and keep you motivated - and laughing - along the way.
Publishers Weekly
This sequel to the bestselling Cooking Thin with Chef Kathleen, from the host of the Food Network's popular show of the same name, is as much of a self-help book as a cookbook. Chef Kathleen's secret to losing weight is a matter of behavior modification rather than self-deprivation: set a goal, meet it, reward yourself and repeat. The good news is that many of these dishes are so appealing that eating a healthy dinner can be a risk-free reward in itself. Ahi Tuna with Napa Cabbage Slaw, Chinese Chicken Salad and Pan-Fried Pot Stickers rely on Asian staples like ginger, soy, chili paste and rice vinegar that deliver flavor without fat and are easy to keep on hand. (A word of caution: readers who don't like cilantro will be turned off by almost half of the recipes in this book.) Daelemans targets busy moms trying to satisfy finicky husbands and kids, and includes plenty of recognizable crowd-pleasers like School-Night Family Chicken Burritos and Skirt Steak Fajitas. The trick is smaller portions of protein on a plate loaded up with creative fruit and vegetable sides, and Daelemans makes a strong case for time-saving tools like the microplane grater for ginger, garlic and citrus zest and a thin-slicing mandoline for quick slaws. She also recommends judicious use of the microwave for steamed rice and fish, no-stick frittatas and even homemade jam. Although the book's chatty, pep-talking tone can be a bit much, it's so full of great ideas readers won't mind what it's missing: extra calories. (Mar. 25) Forecast: Daelemans chronicled her own weight loss (from a size 22 to a size 6) in Good Housekeeping, so readers might recognize her name. She'll go on a national author tour and will copromote this book with the President's Council for Physical Fitness and the American Diabetes Association. Copyright 2004 Reed Business Information.
Library Journal
In this follow-up to her best-selling Cooking Thin with Chef Kathleen, Daelemans offers more simple, fresh, and appealing low-calorie recipes, along with words of wisdom and support for her many fans. (Her popular television series, Cooking Thin, is the only diet program to appear on the Food Network.) Her first book recounted the story of how she lost 75 pounds after she became the chef at a restaurant serving spa cuisine; here she provides other tips for losing weight and keeping it off while being able to enjoy food. In a relaxed but realistic tone, Daelemans serves up simple recipes organized into categories such as "Meals for Nights When They're Getting the Best of You" and "Little Plates, Appetizers, and Lunches Suitable for Royalty." For all cookery and diet collections. Copyright 2004 Reed Business Information.

Table of Contents:
Acknowledgments ix
Introduction 1
Make the Commitment: Your Body Is Your Temple. You Wanna Live There or in a Warehouse? 11
Motivation: It's in There. And You Don't Even Have to Dig to the Back of Your Closet to Get It 19
Accountability: Exercise Your Abilities. Count Your Rewards 33
Support: Task-Oriented Weight-Loss Secrets 43
KD's Cupboards Exposed and a Whole Lot More 53
Mini-Max Meals: Minimum Input, Maximum Satisfaction Guaranteed 63
Meals for Nights When They're Getting the Best of You 65
Pajama Meals: When You Have the Time to Cook and Want to Play 123
It Tastes Just Like Chicken, Honey: Barely-Any-Meat Meals 161
The Queen RSVPed! Little Plates, Appetizers, and Lunches Suitable for Royalty 203
Breakfast for Kings 243
Quick Sides 259
Sauces, Salsas, and Condiments: Really Cool Things You Ought to Make 285
Fruit and Chocolate 297
Index 325

1000 Italian Recipes or The Holford Low GL Diet

2008-12-30T02:09:00.000-08:00

1,000 Italian Recipes

Author: Michele Scicolon
It’s Like Getting 5 Cookbooks in 1

• 179 Pastas and Sauces

• 241 Meat, Poultry, and Fish Entrees

• 158 Vegetable Dishes

• 179 Desserts

• And Much More!

CELEBRATE ITALIAN COOKING with this authoritative and engaging tribute. Author Michele Scicolone offers simple recipes for delicious classics such as lasagne, minestrone, chicken cutlets, and gelato, plus many more of your favorites; a wealth of modern dishes, such as grilled scallop salad; and a traveler’s odyssey of regional specialties from the northern hills of Piedmont to the sun-drenched islands of Sicily and Sardinia. Whether giving expert advice on making a frittata or risotto, selecting Italian ingredients, or pairing Italian wines with food, Scicolone enlivens each page with rich details of Italian food traditions. This book is a treasury to turn to for any occasion.

Praise for 1,000 Italian Recipes
"Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves in years. Her recipes are accessible and beautifully written, and the result is a masterpiece of traditional and nontraditional Italian cookery. This tome is pure inspiration."
–Mario Batali, Chef/Owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York), and host of Food Network’s Molto Mario

"The broad range of recipes and wealth of information on Italian food found in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted to do our Sopranos Family Cookbook."
–David Chase, Creator/Executive Producer,The Sopranos

"A must-havefor any serious Italian cook."
–Lidia Matticchio Bastianich, Chef, Restaurateur, Cookbook Author, and Host of PBS’s Lidia’s Italian-American Kitchen

Interesting book: Bills Food or M522 Holidays at Home
The Holford Low GL Diet: Lose Fat Fast Using the Revolutionary Fatburner System

Author: Patrick Holford
TWO SIMPLE RULES
1. Eat no more than 40 GLs a day
2. Eat protein with carbohydate

ONE SIMPLE DIET
The Holford Low GL Diet At its heart, one controlling principle:
If you lose blood sugar control, you gain weight and feel hungry and tired.
If you gain blood sugar control, you lose weight and feel happy and full of energy.

THE BOTTOM LINE
When you balance your blood sugar, you'll lose weight fast.

With The Holford Low GL Diet you will beat your cravings! You'll enjoy delicious meals, choosing from a wide variety of energy-boosting foods and simple menu plans. The diet is safe and easy to follow, and includes a nutritional supplementation plan to increase your energy and decrease your appetite.

Tried and tested by the Institute for Optimum Nutrition, The Holford Low GL Diet is based on the latest medical and nutritional research, made totally accessible. Discover how easy it is to reprogram your body to burn your fat away.

Dont Try This at Home or Classic French Cooking

2008-12-29T15:27:00.000-08:00

Don't Try This at Home: Culinary Catastrophes From the World's Greatest Cooks and Chefs

Author: Kimberly Witherspoon
DON’T TRY THIS AT HOME
Culinary Catastrophes from the World’s Greatest Chefs

A hilarious and heartening collection of kitchen disasters.

In this raucous new collection, over forty of the world’s greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren’t always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

Ferrán Adrià on when lobsters go bad José Andrés on asking for help
Dan Barber on talking to your fish Mario Batali on the perfect risotto Michelle Bernstein on the many uses of chocolate Heston Blumenthal on the angriest maître d’ in England
Daniel Boulud on one thousand bowls of soup
Anthony Bourdain on beating up the customers Jimmy Bradley on drinking games Scott Bryan on too many salamanders
David Burke on hiding the laundry
Samuel Clark on cooking for royalty
Tom Colicchio on sneaking through customs Scott Conant on the persistence of eels Tamasin Day-Lewis on how not to store a pheasant Tom Douglas on the strange destiny of snowstorms Wylie Dufresne on birds of prey Jonathan Eismann on the healing powers of electricity
Claudia Fleming on runaway meringue
Gabrielle Hamilton on second sight Fergus Henderson on the far from ordinary Paul Kahan on caller ID Hubert Keller on tempting fate Giorgio Locatelli on theart of the French ambush Michael Lomonaco on feeding Pavarotti
Pino Luongo on summer school in the Hamptons Mary Sue Milliken and Susan Feniger on getting away with it
Sara Moulton on how to destroy a food processor
Tamara Murphy on the misuses of foie gras
Cindy Pawlcyn on eating at home Neil Perry on unexpected showers Michel Richard on how to rescue a wayward cake
Eric Ripert on getting to the kitchen Alain Sailhac on salty coffee and solitary confinement Marcus Samuelsson on the languages of gelatin
Bill Telepan on the Fish Guys versus the Meat Guys Laurent Tourondel on rib-eye rush hour
Tom Valenti on the grounds for revenge Norman Van Aken on Key West hi-jinks Geoffrey Zakarian on a license to eat dangerously

Publishers Weekly
Food is fast becoming entertainment, so it's only natural that it should follow in the footsteps of sports and show business and offer up a collection of bloopers. Literary agent Witherspoon and food writer Friedman corralled 40 gastronomic heavyweights to share their versions of dinners gone wrong. The highlight is, unsurprisingly, the piece by chef and bestselling author Anthony Bourdain. His "New Year's Meltdown" is a case study in what happens when you don't plan (Bourdain admits, "Nobody likes a `learning experience'-translating as it does to `a total ass-fucking'-but I learned"). Mario Batali's "The Last Straw," though not relating a culinary catastrophe per se, is runnerup: Batali was in culinary school when he clashed with a chef; in a spectacular crescendo, the chef hurled a pan of risotto at the young student, but revenge was sweet. But for every fantastic screwup, there's a dud. The translated pieces (such as the one by Spanish titan Ferr n Adri ) fail to captivate, and others, like Jimmy Bradley's tale about how he got drunk on the job to spite his boss, are neither entertaining nor instructive. Still, this collection happily reminds us that even big shots have off days. (Oct.) Copyright 2005 Reed Business Information.
Russ Parsons - Los Angeles Times
"As in every other profession, chefs love their war stories. Finally someone had the good sense to collect some of the best in "Don't Try This at Home"... If you liked "Kitchen Confidential" for its frank behind-the-scenes glimpses of kitchen life (rather than the profanity and the heroin), you'll love this book."
Library Journal
"A fantastic collection of personal stories that depict these great chefs as real people. Readers are certain to learn valuable culinary lessons from chefs' mistakes and their various and creatively solved dilemmas. This book is sure to be enjoyed by culinary fans across the board."

Library Journal
Literary agent Witherspoon and culinary writer Friedman teamed with 40 professional chefs to compile this eclectic collection of cooking mishaps and near disasters. These short, anecdotal stories offer the reader a sometimes comical and always unique glimpse behind the scenes of restaurant kitchens. The result is a fantastic collection of personal stories that depict these great chefs as real people. The vast majority of tales comes from chefs in New York City, but there are also stories from professional cooks in other U.S. cities as well as England, Australia, and Spain. Furthermore, the editors preface each chef's story with a short biography, which enriches the work. While the text does not offer any recipes, readers are certain to learn valuable culinary lessons from the chefs' mistakes and their various and creatively solved dilemmas. Perfect for public libraries of all sizes, this book is sure to be enjoyed by culinary fans across the board.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib., Lister Hill Copyright 2005 Reed Business Information.
Kirkus Reviews
Short tales from celebrated chefs sharing their worst moments. Take a handful of culinary masters, toss in stories of utter humiliation or heartache, and you wind up with a spicy little essay collection with a flavor not unlike that of America's Funniest Home Videos, in which the most successful vignettes are invariably those in which the subjects suffer the most. And there is plenty of room for misery in a kitchen. The collection begins with the worst day in the professional life of Ferran Adria. Dubbed "the Salvador Dal' of the kitchen" by Gourmet magazine, Adria was preparing to whip up a private dinner for 3,200 guests when he discovered that the lobsters were spoiled. A disaster, but at least he didn't get fired. Jimmy Bradley can't say the same; the NewYork-based chef and restaurant owner shares a story of how he got abysmally drunk on the job early in his career (he was a reluctant participant in a drinking game) and was summarily dismissed the next day. Wylie Dufresne (honored in 2001 as one of the best new chefs in the country by Food & Wine magazine) relates a story of being plagued during an apprenticeship in a French kitchen by an owl who decided to roost under his bed, while Food Network star Sara Moulton remembers the time she was tormented by an uncooperative food processor when she tried to impress her sister with mashed potatoes. And Anthony Bourdain, ever dependable, delivers the goods with a satisfyingly apocalyptic story about a disastrous New Year's Eve. Lots of fun for foodies both ardent and casual.

See also: Adobe Dreamweaver CS3 Revealed or Spore Limited Edition Bundle
Classic French Cooking: Recipes for Mastering the French Kitchen

Author: Elisabeth Luard
Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

Death by Chocolate or Fondue

2008-12-29T03:46:00.000-08:00

Death by Chocolate

Author: Marcel Desaulniers
Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.
Publishers Weekly
The resurrection of Desaulniers' classic compilation will delight chocoholics. Glossy pages hold photographs of tempting decadent desserts- perfectly tempered truffles and tiered mousse cakes-that should inspire home bakers to break out the Baker's chocolate bars and get cooking. The first edition, which won The James Beard Award in 1993 for Best Dessert Book, has been expanded to celebrate its 10th anniversary. New recipes like The "Big Dig" complement traditional classics like Chocolate Espresso Fudge Cake. Two days work is recommended to create and assemble the Dig's four layers: chocolate blacktop batter cake, triple chocolate barrier, double chocolate pudding and whipped cream topper. Assembled into a chocolate cylinder, the dessert is pure chocolate dementia. Desaulniers is a master at layering flavors and textures; though the recipes are difficult (even the seemingly simple Essential Chocolate Mousses need careful attention), they are worth the effort. The instructions are as rich as the desserts: Desaulniers holds the reader's hand, advising on complex techniques: his notes on what the batter should look like at each step are particularly helpful. And there are notes of humor as well. At the end of the spectacular five-page recipe for Chocolate Wedlock, he advises the pastry chef to "quaff a well-chilled glass of champagne... you deserve it!" (The section "A Touch of Chocolate" contains slightly more restrained recipes, like Red Pear Sorbet and White Chocolate "Ice Cream" with Pralines and Caramel Sabayon.) This is death worth living by. (Jan.) Copyright 2004 Reed Business Information.

Interesting book: 10 Habits That Mess up a Womans Diet or Spirit Healing
Fondue: Great Food To Dip, Dunk, Savor, And Swirl

Author: Rick Rodgers
Fondue is back, bigger and better than ever, popping up in kitchens everywhere! Rick Rodgers presents more than fifty sensational recipes that combine the newest tastes with traditional favorites, creating versatile and mouth-watering fondues that will thrill fondue lovers.
Rediscover the pleasure of cooking food at the table with your friends and family as contemporary flavors and ingredients -- roast garlic, fresh ginger, sun-dried tomatoes, balsamic vinegar, and espresso-are stirred into today's fondue pot. This is great food that is simple to make and perfect for entertaining.
If you love the classic cheese version, try dipping cooked shrimp or artichoke hearts into Italian Fontina and Porcini Fondue; or vegetables and apples into Gorgonzola, Port, and Walnut Fondue. Dunk focaccia or Italian salami into Sun-Dried Tomato Pizza Fondue, bite-sized cubes of bread or even chicken breast into Classic Swiss Fondue, made with three cheeses for a deliciously authentic masterpiece.
Meat lovers will go for Fondue Bourguignonne, where chunks of table-fried meats (or poultry or fish) are dipped into a variety of quick-to-make sauces. Serve boneless leg of lamb with Balsamic Vinegar-Mint Sauce or turkey breast with Cranberry-Lime Mayonnaise.
Many Asian cuisines have their own versions of fondue that are popular choices for communal meals. Known as hot pots, they're an exotic mix of ingredients in a special savory stock. Try the famous Japanese version, Shabu-Shabu, with paper-thin slices of beef and a sesame dipping sauce, or the Classic Chrysan themum Hot Pot, composed of a variety of meats and fish to be dipped in a soy-sherry sauce.
For the confirmed dessertfanatic, nothing will please the palate more than sweet and rich tastes from your fondue pot. The choices are intoxicating-fresh strawberries, pineapples, and cherries, and chunks of pound cake can be swirled into Classic Chocolate Fondue. A sinful concoction of peanut butter and milk chocolate is made to be savored with bananas or brownies. And who can resist dipping a cookie or two in Venetian Espresso Fondue?
Intense in taste and flavors, innovative in form and preparation, fondue is the way we want to eat today.

Explore the Tastes of Maryland or Garlic

2008-12-28T19:05:00.000-08:00

Explore the Tastes of Maryland

Author: Maryland Dietetic Association
Sample the best of Maryland cuisine in this compilation of favorites from dietitians all across the state. Experience firsthand why this area is known as "the land of pleasant living." Includes regional specialties, contemporary favorites, and even children's recipes, with historical facts about Maryland and nutritional tips.

Go to: Low Fat No Fat Thai or 125 Best Biscuit Mix Recipes
Garlic

Author: Joan Wilen
Garlic is proven to increase your energy level, improve memory, strengthen your immune system, prevent serious heart problems ... and that's not all. Here's your step-by-step guide for using Nature's Super Healer to help you treat virtually any health condition. Plus, Garlic: Nature's Super Healer provides tips for selecting, storing, and preparing garlic for medicinal use in odor-free capsules, oils, poultices, and teas ... tips for reaping the benefits of eating raw garlic without suffering side effects like burning pain or garlic breath ... as well as fascinating case histories of men and women who achieved relief from their health problem with this incredible herb.

Table of Contents:
What This Book Can Do For You
Acknowledgments
Introduction 1
Garlic's "Believe It or Not" 7
Garlic As Medicine 19
Remedies 29
Garlic Remedies for Your Pet 96
Health-Giving Garlic Preparations 103
Growing Garlic 119
Garlic As Food 129
Recipes 139
Appendices 225
Garlic Festivals 227
Resources 230
Bibliography 234
Index 237

Betty Crocker PocketChef Appetizers or Candy Christmass Christmas Collection

2008-12-28T08:24:00.000-08:00

Betty Crocker PocketChef Appetizers

Author: Silverback Books Staff
Introducing PocketChef cards - the perfect combination of your favorite Betty Crocker recipes with portable convenience!
Say goodbye to lost and crumpled shopping lists. Fitting easily into your purse, briefcase, backpack or glove box, PocketChef's handy "bookmark" format provides you with a simple approach to cooking and menu planning.
PocketChef cards fan out to reveal 36 scrumptious Betty Crocker recipes, as seen in the latest edition of the bestselling Betty Crocker Cookbook. These timeless recipes haven been chosen by consumer focus groups for their reliability, ease of preparation and great taste.
Available in six convenient titles: Breakfast and Brunch, Appetizers, Soups and Salads, Quick Dinners 1, Quick Dinners 2, and Desserts. A must-have for cooks on the go who don't have much time to spend in the supermarket!

Interesting book: Energy Victory or Death of a Dissident
Candy Christmas's Christmas Collection: Recipes, Stories, and Inspirations from Candy's House to Yours

Author: Candy Christmas
Bring the warmth of the holiday spirit home.

You can make this holiday season one your family will cherish forever. This delightful book by Candy Christmas shares scrumptious recipes that are sure to make your family and friends feel special and loved. In its pages you'll find tips for holiday entertaining, family traditions you can make your own, and easy holiday crafts.
Whether this book is for you or someone you love, it will make every Christmas a more meaningful and treasured holiday and will help you make new memories that will last a lifetime.

Young and Hungry or Little Rock Cooks

2008-12-27T22:43:00.000-08:00

Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone

Author: Dave Lieberman
The debut cookbook from exciting new culinary superstar David Lieberman, host of the upcoming Food Network show The Real Deal.

Young & Hungry, an innovative new cookbook packed with simple and delicious recipes, invites people to venture into the kitchen -- farther than the refrigerator or microwave -- to create fantastic fresh food that's perfect for sharing with friends at dinner parties, brunch, or an afternoon watching football. In chapters conveniently organized by meal event, Dave Lieberman offers more than 100 easy-to-follow recipes to help readers cook effortlessly and impressively for friends and family. Helpful "Dave's Take" sidebars sprinkled throughout provide details on ingredients and tips on making things simpler or taking them to the next level.

Perfect for the Young & Hungry, sections and recipes include:

--Casual Sit-Downs: Roasted Red Pepper and Leek Soup with Goat Cheese Crostini; Flash-Marinated London Broil; Grapefruit Granita
--Dinner for Two: Dill-Rubbed Salmon with Caramelized Lemon Slices; Raspberry Cream Parfait
--Cooking for a Crowd: Roasted Acorn Squash with Butter and Sage; Rosemary-Roasted Pork Loin with Orange-Cranberry Sauce; Tiramisu
--Happy Hour!: Tropical Martini; White Sangria; Open-Faced Smoked Salmon Sandwich with Avocado and Wasabi Cream Cheese; Crostini with Sautйed Cremini Mushrooms and Garlic
New York Times
Mr. Lieberman is a highly skilled cook and has an insouciant yet earnest manner.
BookPage
Whether you're young, old or somewhere in between, Dave [Lieberman] has the good tastes to spur on your good times.
epicurious.com
For the audience of the young and hungry, this book will be a lifesaver.
Publishers Weekly
"Some of my favorite memories of all time come from sitting around a table with friends or family, savoring not only the good food but also the peacefulness that comes from slowing down and giving all the time in the world to enjoying the pleasures of good food and good company." This would hardly be a groundbreaking statement coming from a typical Italian-American grandmother. But Lieberman is just out of Yale and the newest face on the Food Network (his show airs April 16). He was portrayed in the New York Times in 2003 as a skilled college chef with his own public access cooking show. Here, he makes good on the promise that was apparent in that article. He offers a variety of appealing, easy, budget-conscious dishes for various occasions, including casual and romantic dinners, brunches, barbecues, tail-gate parties and buffets. Lieberman has a solid grasp on technique, and he passes along what he knows in a succinct, down-to-earth way bound to appeal to young people whose tastes exceed their know-how. With simple and approachable recipes, he nudges readers toward a more sophisticated appreciation of the nuances of taste and color while keeping the cozy, collegiate touches-hence Dill-Rubbed Salmon with Caramelized Lemon Slices mingles with Nuked Nachos. Photos. Agent, Lisa Queen at IMG. (Apr.) Copyright 2005 Reed Business Information.

Interesting book: Eating in America or Anne Lindsays New Light Cooking
Little Rock Cooks

Author: Inc The Junior League of Little Rock
Dating back to 1972, Little Rock Cooks is a compilation of delightful recipes handed down from generation to generation. This cookbook has stood the test of time and can be found in kitchen cabinets throughout the country. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

Sausage or How to Eat

2008-12-27T14:02:00.000-08:00

Sausage

Author: A D Livingston
Delicious sausages can be made easily and inexpensively in your own kitchen by following the recipes and advice found here. Sausage takes you through the steps of choosing the right equipment and preparing such meats as pork, venison, beef, chicken, and fish to create sausages of many flavors. A. D. Livingston offers recipes for country sausages, more exotic flavors from Thailand and even ancient Rome, as well as a full round of instruction for dried and cured sausages. There is also a section on making deli-style cold cuts. All country cooks, sportsmen in particular, will treasure this down-to-earth sausage cookbook.

Interesting textbook: When Painkillers Become Dangerous or The Secret History of the War on Cancer
How to Eat: The Pleasures and Principles of Good Food

Author: Nigella Lawson
"A chatty, sometimes cheeky,celebration of home-cooked meals."
—USA Today

Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all—Nigella's signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food—the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.

"[Nigella] brings you into her life and tells you how she thinks about food, how meals come together in her head . . . and how she cooks for family and friends . . . A breakthrough . . . with hundreds of appealing and accessible recipes."
—Amanda Hesser, The New York Times

"Nigella Lawson serves up irony and sensuality with her comforting recipes . . . the Queen of Come-On Cooking."
—Los Angeles Times

"Nigella Lawson is, whisks down, Britain's funniest and sexiest food writer, a raconteur who is delicious whether detailing every step on the way towards a heavenly roast chicken and root vegetable couscous or explaining why 'cooking is not just about joining the dots.'"
—Richard Story, Vogue magazine

Noteworthy or Glorious Foods of Greece

2008-12-27T02:21:00.000-08:00

Noteworthy: A Collection of Recipes from the Ravinia Festival

Author: Ravinia Festival Womens Board
This award-winning cookbook was brilliantly orchestrated by the Ravinia Festival Women's Board as a way to raise money for music scholarships and the venerated music festival. This harmonious collection of more than 600 recipes is the result of three years of collecting, testing, tasting, collating, and indexing. These dishes stand the test of time and include spectacular picnic fare, simple family dinners, and special occasion dishes. With recipes ranging from homey pumpkin bread and elegant leek and chevre tarts to simple pickled beets and lavish Chicken Wellington with Champagne Sauce, there are choices to suit everyone's tastes. Music lovers might want to try guest conductor Claudio Abbado's Crab Caponata and Ravinia music director James Levine's Classic Chicken Salad, or Variations on a Brownie and Summer Symphony Soup. These scores of recipes for every cook, from the novice to the gourmet, make a great hostess, wedding, or shower gift.
Author Biography: The Ravinia Festival Women's Board is dedicated to the support of the Ravinia Festival in Highland Park, Illinois.

Interesting book: Bipolar Teen or The Wall Street Diet
Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages

Author: Diane Kochilas
The Glorious Foods of Greece is the magnum opus of Greek cuisine, the first book that takes the reader on a long and fascinating journey beyond the familiar Greece of blue-and-white postcard images and ubiquitous grilled fish and moussaka into the country's many different regions, where local customs and foodways have remaained intact for eons.
The journey is both personal and inviting. Diane Kochilas spent nearly a decade crisscrossing Greece's Pristine mountains, mainland, and islands, visiting cooks, bakers, farmers, shepherds, fishermen, artisan producers of cheeses, charcuterie, olives, olive oil, and more, in order to document the country's formidable culinary traditions. The result is a paean to the hitherto uncharted glories of local Greek cooking and regional lore that takes you from mountain villages to urban tables to seaside tavernas and island gardens.
In beautiful prose and with more than four hundred unusual recipes -- many of them never before recorded -- invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.
In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible -- and healthful -- is the Greek fegional table.
The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers -- Greek and non-Greek alike.

Mort Rosenblum
Diane Kochilas sheds warm, wonderous light on the Mediterranean's best-kept culinary secret: the range and flavor of real Greek food. From the hubbub of Athens' market to old stone kitchens on forgotten islands, she lets us savor what we have been missing.
Joyce Goldstein
The Glorious Foods of Greece is plainly a labor of love and intelligence. You will be amazed by the incredible regional diversity of Greek cuisine. Diane's passion for Greek cuisine and her attention to detail make the recipes come alive with their vibrant sense of place.
Nancy Harmon Jenkins
This is a splendid achievement—beautifully written, dense with information, and offered with a rare warmth and generosity of spirit.
Mort Rosenblum
Diane Kochilas sheds warm, wonderous light on the Mediterranean's best-kept culinary secret: the range and flavor of real Greek food. From the hubbub of Athens' market to old stone kitchens on forgotten islands, she lets us savor what we have been missing.
Nancy Harmon Jenkins
This is a splendid achievement—beautifully written, dense with information, and offered with a rare warmth and generosity of spirit.
Joyce Goldstein
The Glorious Foods of Greece is plainly a labor of love and intelligence. You will be amazed by the incredible regional diversity of Greek cuisine. Diane's passion for Greek cuisine and her attention to detail make the recipes come alive with their vibrant sense of place.
Publishers Weekly
With this massive and masterful collection, Kochilas (an American with Greek roots who works in Athens as a food reporter for a Greek newspaper) brings Greek cooking front and center in American kitchens. Region by region (the Ionian Islands, the Cyclades, etc.), she provides over 400 appealing Mediterranean recipes. Fine seafood dishes such as the Fried Mussels of northern Greece and Spiny Lobster Cooked with Spring Onions and Herbs from Lesvos abound, as do interesting meat preparations, including the many lamb and goat dishes of Roumeli and Quinces Stuffed with Ground Lamb from the north, as well as poultry standouts like One-Pot Chicken with Broth-Simmered Noodles and Ground Walnuts (upholding the tradition of cooking noodles in broth because water was scarce). Many dishes use common ingredients in surprising ways, like an earthy Pasta with Yogurt and Caramelized Onions from Kassos and Chard-Stuffed Turkey from Nazos. Kochilas doesn't skimp on savory pies (Fresh Cheese Pie with Fennel from Kalavyrta, Pumpkin and Carrot Pie from Cephalonia), bread (Raisin-Stuffed Lazarus Bread from Lesvos), or desserts (Pancakes with Yogurt and Currants), and she presents numerous appetizing vegetable dishes. The text sections are of uniformly high quality, with indispensable pages on regional cheeses. Kochilas writes lovingly and insightfully about her adopted country, profiling the many Greeks (mostly women) who generously shared recipes with her, and displays a deep grasp of history. (Apr.) Forecast: Kochilas's eight years of research show in the book's thoroughness. A landmark for Greek cooking in the U.S., it's a likely candidate for cookbook awards and can be confidently billed as the definitive source. Copyright 2001 Cahners Business Information.
Library Journal
Kochilas is the author of The Food and Wine of Greece and an acknowledged authority on Greek food. After traveling extensively throughout the country, she moved there in 1990, partly to begin research on this ambitious work, which is obviously a labor of love. She includes more than 400 recipes from all regions, starting with the Peloponnesus and the Ionian Islands, moving on to Macedonia, the islands of the Aegean, and Crete, and finishing up in the city of Athens. Many of the recipes will be unfamiliar to Americans indeed, some are unknown in Greece outside of their particular provenance. Kochilas also provides extensive historical background, cultural as well as culinary, along with detailed descriptions and explanations of ingredients, from "the last barrel fetas" to Macedonian peppers. While her book does not have quite the charm of Aglaia Kremezi's lovely, more narrowly focused The Foods of the Greek Islands (LJ 10/1/00), its scope and range of recipes make it an essential purchase. Copyright 2001 Cahners Business Information.
What People Are Saying
Nancy Harmon Jenkins
This is a splendid achievement—beautifully written, dense with information, and offered with a rare warmth and generosity of spirit.
—(Nancy Harmon Jenkins, author of The Mediterranean Diet Cookbook)

Joyce Goldstein
The Glorious Foods of Greece is plainly a labor of love and intelligence. You will be amazed by the incredible regional diversity of Greek cuisine. Diane's passion for Greek cuisine and her attention to detail make the recipes come alive with their vibrant sense of place.
—( Joyce Goldstein, cookbook author and culinary consultant)

Mort Rosenblum
Diane Kochilas sheds warm, wondrous light on the Mediterranean's best-kept culinary secret: the range and flavor of real Greek food. From the hubbub of Athens' market to old stone kitchens on forgotten islands, she lets us savor what we have been missing.
—(Mort Rosenblum, author of A Goose in Toulouse and Olives)

	List of Tables
	Acknowledgments
1	Introduction	1
2	Setting the Stage	16
3	Public Land for Private Use	38
4	The Land Market	66
5	Cultivating Coffee	87
6	Capital Concerns	122
7	Lamenting about Labor	146
8	Social Structures	170
9	Politics and Public Works	192
10	Conclusions	216
	Notes	229
	Bibliography	269
	Index	283

	Acknowledgments	vii
	Introduction	1
	The Essential Kitchen: Equipment and Utensils	5
	The Cook's Pantry	19
	Vegetables and Herbs	57
	Seafood	151
	Poultry	187
	Meat	219
	Pasta, Grains, and Beans	247
	Fruit	295
	The Grill	345
	Basic Recipes	383
	Sources for Equipment and Ingredients	397
	Index	401

	Introduction	7
	Equipment	8
	Cake making and recipes	9
	Baking chart	11
	Covering cakes and boards	12
	Colour mixing and painting	13
	Roger Rabbit	14
	Princess Penny	18
	Space Monster	22
	Harvest Tractor	26
	Tristan's Shark	30
	Suzie Strawberry	34
	Ballet Star	37
	Carl Caterpillar	40
	Cosy Coupe	44
	Wilbur Walrus	48
	Party Bag	52
	Skippy Birthday	56
	Bee Happy	60
	Clever Cat	64
	Space Shuttle	68
	Lucky Ladybird	72
	Shape Sorter	76
	Bubbles the fish	80
	Fighter Jet	84
	Smiley Face	88
	Templates	91
	Acknowledgements and Suppliers	95
	Index	96

INTRODUCTION	9
HOLIDAY BREAKFASTS
Salmon Hash with Poached Eggs	18
Almond French Toast with Caramelized Applesauce	20
Eggberg	22
Kedgeree with Nantucket Smoked Bluefish	23
Sweet Potato and Chorizo Frittata Squares	24
Coronation Scallops on a Bed of Parsleyed Rice	26
Jimmy Gross's Christmas-Day Crêpes	28
Apple-Molasses Pancakes with Honey Butter	30
COCKTAIL PARTIES
Scallop Seviche	34
Archangels on a Cloud	36
Gwen Gaillard's Shrimp Tempura with Duck Sauce	37
Root-Vegetable Chips	38
Mini Sweet Potato and Sage Pancakes	39
Gravlax with Spicy Mustard Sauce	40
Salt Codfish Fritters	42
Cheddar and Cranberry Conserve-Butter Tea Sandwiches	44
Thom Koon's Hot Crab Dip	46
Hot Mulled Wine with Chestnuts	47
Eggnog	48
Hot Rum Punch	50
MAIN COURSES
Roasted Cod on a Bed of Allium	54
Wintertime Codfish Cakes with Egg Sauce	56
Holiday Table Lobster and Scallop Stew	57
Coquilles St. Jacques alla Moda Mia	58
Baked Plaice with Mustard and Herbed Bread Crumbs	59
Grilled Turkey with Corn Bread and Oyster Dressing	60
Chicken Roasted in a Skillet	64
Fried Chicken for Chanukah	66
Duck Breasts with Cranberry-Orange Sauce on Wilted Cabbage	68
Cider-Soaked Baked Ham with Honey-Rum Glaze	72
Loin of Pork with Fennel Seeds and Apple Cream	74
Coffee Roast Beef Stew	75
Fancy Yankee Pot Roast	76
SIDE DISHES
Pumpkin Lasagne	80
Roasted Squash Risotto	82
Stewed Squash à la Nantucket	84
Roasted Brussels Sprouts and Chestnuts	85
Individual Cauliflower Soufflés	88
Broccoli with Anchovy Cream	89
Harvard Beets with an Orange-Caper Twist	90
Dede Avery's Maple Syrup-Baked Beans	92
Laura Simon's Root-Vegetable Latkes	94
Sweet Potato Salad with Orange Marmalade-Mustard
Mayonnaise	96
Red Cabbage and Cranberries	97
Wintertime Coleslaw	98
SOUPS, SANDWICHES, AND LEFTOVERS
Christmas Stocking Carrot Soup	102
Caldo Verde	103
Curried Parsnip Soup	104
Puréed Chickpea Soup with Crunchy Ham Bits	108
Potato and Stilton Soup	109
Chicken Chowder	110
Turkey Sandwiches with Cranberry Mayonnaise on Sweet
Potato Biscuits	111
Coronation Turkey Salad in Pita Pockets	112
The Nantucket-Cuban Connection Sandwich	114
Turkey Sandwiches with Avocado and Bacon Mayonnaise on
Portuguese Bread	116
Chicken and Ham Croquettes	117
Turkey Shepherd's Pie	118
DESSERTS
Cranberry Shortcakes	122
Janet Folger's Krumkaker	124
Cranberry Crunch	126
Cranberry Beach-Plum Cheesecake	129
Spirited Gingerbread with Ginger Ice Cream	130
Orchard Bundles with Apple-Caramel Sauce	133
The Contessa's Bread Pudding	135
Pumpkin Caramel Pudding	136
Indian Pudding with Hard Sauce	138
GIFTS OF FOOD
A Quartet of Marmalades	142
Green Tomato Preserves	146
Cranberry Conserve	147
Cranberry Syrup	148
Holiday Party Mix	149
Curry Bows	150
Caramelized Dried Fruits and Nuts	152
Hilda Simon's Gingersnaps	154
Date Pudding	156
Marshmallows and Hot Cocoa Mix	157
Leila Coffin Ray's Potato Fudge	158
ACKNOWLEDGMENTS	160
SOURCES	161
INDEX	162
TABLE OF EQUIVALENTS	168

	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

	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

	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

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

	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

	Foreword	13
	Introduction	15
	About Equipment	21
	Checking on Doneness	24
	The Pantry	25
	Mail-Order Sources	26
	Meat	29
	Poultry	75
	Seafood	115
	Burgers and Pizza	159
	Vegetables and Salads	189
	Index	218
	Metric Equivalencies	224

	Acknowledgments	ix
	Introduction	1
	Make the Commitment: Your Body Is Your Temple. You Wanna Live There or in a Warehouse?	11
	Motivation: It's in There. And You Don't Even Have to Dig to the Back of Your Closet to Get It	19
	Accountability: Exercise Your Abilities. Count Your Rewards	33
	Support: Task-Oriented Weight-Loss Secrets	43
	KD's Cupboards Exposed and a Whole Lot More	53
	Mini-Max Meals: Minimum Input, Maximum Satisfaction Guaranteed	63
	Meals for Nights When They're Getting the Best of You	65
	Pajama Meals: When You Have the Time to Cook and Want to Play	123
	It Tastes Just Like Chicken, Honey: Barely-Any-Meat Meals	161
	The Queen RSVPed! Little Plates, Appetizers, and Lunches Suitable for Royalty	203
	Breakfast for Kings	243
	Quick Sides	259
	Sauces, Salsas, and Condiments: Really Cool Things You Ought to Make	285
	Fruit and Chocolate	297
	Index	325

	What This Book Can Do For You
	Acknowledgments
	Introduction	1
	Garlic's "Believe It or Not"	7
	Garlic As Medicine	19
	Remedies	29
	Garlic Remedies for Your Pet	96
	Health-Giving Garlic Preparations	103
	Growing Garlic	119
	Garlic As Food	129
	Recipes	139
	Appendices	225
	Garlic Festivals	227
	Resources	230
	Bibliography	234
	Index	237