Saturday, December 5, 2009

Scotch Whisky or Wines of the South of France

Scotch Whisky: The Story of Scotland's Greatest Export

Author: Stuart Delves

Looking at the success of Scotch whisky as a brand name, this book analyzes the ways that marketing and advertising served to establish dominance in the whisky market and how the drink achieved its exclusive role in the beverage industry. All whisky produced in Scotland is labeled "Scotch," and it relies on this name and its associations with quality and tradition, established through branding campaigns, to win new customers and maintain the loyalty of existing ones. The book provides key lessons for branding and examines how the same branding techniques that made Scotch whisky the bestselling spirit in world markets can be applied to other brands in different industries.



Interesting book: Unleashing the Idea Virus or ABC for Book Collectors

Wines of the South of France

Author: Rosemary Georg

Known for its dramatic landscapes, the south of France is home to some of the most vibrant and exciting French vineyards. Best of all for wine lovers, it is currently undergoing a startling transformation in quality, with wines that can compete on an international level. Multi-award winning writer Rosemary George covers every key wine area in the south—from Banyuls on the Spanish border to the island of Corsica—with details on all the key wine producers and their wines, plus background on the regions, laws, and grape varieties.
 
 



Friday, December 4, 2009

Pizza Anytime or Beyond the Ladies Lounge

Pizza Anytime: A Healthy Exchanges Cookbook

Author: JoAnna M Lund

America's all-time favorite food made easy, delicious-and healthy.

Pizza Anytime serves up more than 200 recipes, from appetizers to main courses, and even desserts, of America's favorite food, pizza! Now pizza lovers can enjoy this treat any time of the day. From Tex-Mex Appetizer Pizzas to filling meals of Irish Potato Crust Pizzas, and such dazzling desserts as the Caramel Apple Pizza Pie, JoAnna's tasty pies are quick to create-and healthy to consume.



Table of Contents:
Please Pass the Pizza!     1
A Peek Into My Healthy Exchanges Pantry     9
JoAnna's Top Tips for Perfect Pizzas     13
Yes, But How Much Should It Be? A Healthy Exchanges Chopping Chart     15
JoAnna's Ten Commandments of Successful Cooking     19
The Recipes
How to Read a Healthy Exchanges Recipe     25
Appealing Appetizer Pizzas     27
Exciting Entree Pizzas     65
Dazzling Dessert Pizzas     147
Pizza-Inspired Delights     237
Pizza Parties with Pizzazz!     307
Making Healthy Exchanges Work for You     309
Index     311

Read also Weird Pennsylvania or My French Life

Beyond the Ladies Lounge: Australian Women Publicans

Author: Clare Wright

Infamous clique of hotels run by legendary local Australian women are discussed in this study of the inaccurate of perspective that Australian pubs are a man's domain. Archival and oral sources provide detail about how women, since colonial times, have achieved social power, autonomy, and independence by working as publicans. Folk songs, ballads, and literary representations accompany interviews and photographs that reveal the different characterizations of colorful, indomitable female hotelkeeps.


About the Author:
Clare Wright is a freelance writer and historian. She worked as a researcher for ABC-TV.



Thursday, December 3, 2009

Cooking for Friends or Taste for Writing

Cooking for Friends: Stylish Recipes with Great Flavor

Author: Alastair Hendy

Cooking for Friends is a collection of thoroughly modern recipes by innovative young food writer Alastair Hendy that look spectacular but are easy to prepare and totally delicious. Sharing a meal with friends is one of the joys of life and entertaining should be a pleasure, not a chore, a chance to set aside the bland convenience food of everyday life and experiment with fresh, tasty ingredients and original ideas.

Alastair's philosophy on food is to choose good natural ingredients, ideally in their natural season, and to keep things simple: "Cooking now is about spontaneity: a freedom to cook without getting bogged down with complicated methods and fiddly procedures...flavors are fresh and should be kept that way." In Cooking for Friends he provides over 100 wonderful recipe ideas.



Table of Contents:
Introduction7
Soups and Appetizers8
Vegetables34
Fish and Seafood68
Chicken and other Birds92
Meat120
Desserts142
Index174
Acknowledgments176

Read also Alimentos Que Eliminan la Artritis or Masaje para tu bebe

Taste for Writing: Composition for Culinarians

Author: Vivian C Cadbury

A Taste for Writing: Composition for Culinarians is the first composition and grammar textbook created specifically for culinary students. The first 19 chapters include thorough explanations of each stage of the writing process; chapters on the rhetorical modes, research, and business writing; and a chapter for ESL readers. The second half of the book covers the parts of speech and basic grammar, plus special chapters on verbs, pronouns, modifiers, parallelism, punctuation, spelling, and commonly misused words. A key concept behind A Taste for Writing is to break down barriers between readers and composition through explanations that draw images and examples from food and cooking. For example, "brainstorming" ideas early in the writing process is compared to peeling a potato, and the commas that surround interrupters in a sentence become a server's hands carrying a tray of fruit. Writing often has to do with storytelling, and A Taste for Writing exemplifies this by using stories from film and television that will help the reader relate to the concepts. The explanations are as visual and hands-on as possible and the book includes 50 photographs of culinary students and over 100 charts and diagrams that organize and illustrate key concepts. The highly visual text, hands-on activities, and samples of writing make the concepts easily accessible to professionals and students alike.



Wednesday, December 2, 2009

John Barleycorn or Tasty Entertaining

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.



Go to: Pocket Book of Sex and Chocolate or Rocky Mountain Cook Book

Tasty Entertaining

Author: Tameka McSpadden

Have you ever wanted to have a few people over for dinner but had no idea what to serve or how to plan? We have all been in that situation at one point and planning a fun, family-friendly dining experience doesn't have to be difficult. With the right recipes, careful planning, and a fun group, entertaining at home can be even better than going out to a fine dining establishment. Inside I have included some of my favorite recipes and tips to help you and your guests get the most out of your time together. Once you've read this cookbook, you'll never have to dread entertaining at home again!



Tuesday, December 1, 2009

Through the Kitchen Window or Great Wines of America

Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking

Author: Arlene Voski Avakian

These days any woman knows that the sensual pleasures of food and cooking are all too often obscured by the increasing demands of careers, families, battles over body image, and the desire for a life outside the "traditional" domain of the kitchen. Through the Kitchen Window offers a fresh look at food and cooking, arguing that food is a cultural declaration, an expression of hidden hungers, a symbol of our intimate connections to one another. Including memories of Latina, Geechee, Chinese and Indian kitchens, this book reveals everything from the painful struggles to overcome an eating disorder to the tantalizing delights of cornbread and barbecue eaten from a lover's hands, and challenges assumptions about women, food, and the true satisfaction of cooking.



Table of Contents:
Introduction, with letters from Ruth Hubbard1
My mother/her kitchen13
Sand plum jelly17
Rice culture19
A beet recipe24
Zarouhe's Easter gift30
Gravy40
Song of my mother42
Vermont kitchen47
The sweet and vinegary taste53
"Family liked 1956" : my mother's recipes55
Follow the food65
Grandmother's pickles : creating a space75
Mother I hardly knew you83
Hedge nutrition, hunger, and Irish identity89
"Laying on hands" through cooking : black women's majesty and mystery in their own kitchens95
My grandmother's hands104
What's that smell in the kitchen?111
The cook, the maid, and the lady112
What my tongue knows117
But really, there are no recipes ...134
Layers of pleasure : Capirotada148
The parable of the lamb155
Fast, free delivery162
On becoming a Cuban Jewish cook : a memoir with recipes169
The staff of life183
Home cookin'185
Greene191
New directions203
Making do with food stamp dinners206
Thoughts for food213
Boiled chicken feet and hundred-year-old eggs : poor Chinese feasting217
Convalescence226
Appetite lost, appetite found228
A kitchen of one's own238
Getting hungry246
The power of the pepper : from slave food to spirit food255
Hunger260
Food and belonging : at "home" in "alien-kitchens"263
A lesbian appetite276
Kitchens296
Sacred food299
Corn-grinding song303

Books about: Benjamin Franklin or Building More Effective Unions

Great Wines of America: The Top Forty Vintners, Vineyards, and Vintages

Author: Paul Lukacs

The stories behind America's finest wines, and the people and places that have made them so admired today.

American wine—once an object of ridicule—now holds its own against the world's best. But which wines are America's finest? Who makes them? In The Great Wines of America, Paul Lukacs selects forty wines that have helped elevate American wine to unprecedented heights. Each chapter contains the specific wine's history, the vintner's vision for it, a map of its terroir, and a list of successful vintages.

Not too long ago, American wine was an object of ridicule. When compared to the great growths of Europe, it played in the minor leagues—if it even played the same game. All that has changed. At the start of the twenty-first century, the finest American wines hold their own with the best made anywhere. But which wines are these? And who are the people responsible for them? Because American vineyards are largely devoid of tradition, American vintners have had to make choices unknown to their Old World counterparts. These involve which grapes to grow, where best to plant the vines, and, most important, how to create rather than merely emulate truly distinctive wines. The Great Wines of America tells the story of how those choices, made successfully, have elevated American wine to unprecedented heights of quality and renown. 40 maps, 40 photographs.



Sunday, November 29, 2009

Paul Kirks Championship Barbecue or Easy Potluck Recipes

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Author: Paul Kirk

A legend on the barbecue circuit, a master of the craft, a true son and practitioner of the art, Paul Kirk is also a teacher and mentor. At last he shares all his experience so that anyone can achieve barbecue glory in his or her own backyard. The Baron explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill (and what works best for what purposes); what tools are needed; how to prepare food for the grill or smoker; when and how to use bastes, glazes, sauces, and rubs; and how different cuts of meat work best. There are also handy charts of smoking and grilling times. The dishes range from everyday and down-home to exotic and special-occasion, but all are within easy reach of the backyard cook. Those kings of BBQ, beef and pork, get the royal treatment with recipes like Terrific T-Bone with Redeye Marinade, the Baron's Famous Barbecued Brisket, Apple-Smoked Pork Tenderloin, and Grilled Cuban Garlic and Lime Chops. And there are dozens of recipes for ribs. Other chapters focus on lamb, sausage, poultry, and fish and shellfish, with recipes including Lamb Fajitas with Sizzling Citrus Marinade, Onion Bratwurst, Honey Smoked Chicken, Barbecued Turkey with Sweet Black Pepper Rub, Cayenne Grilled Tuna, and Smoked Trout and Bacon. Plus there are extensive chapters on marinades, sauces, rubs, seasonings, and slathers. Side dishes offer dozens of variations on traditional trimmings: potato salads, coleslaw, beans, cornbread, and macaroni salads. It's all rounded out with plenty of stories about Paul Kirk's adventures in barbecue competitions. And if they sound like too muchfun to pass up, there are even tips on how to get involved in competition.



Table of Contents:
Acknowledgmentsvii
Introductionix
The Secrets of a Barbecue Champion1
Fire and the Art of Championship Barbecue15
The Basics, or The Baron's Condiment Cupboard36
Marinades, Mops, Sops, and Bastes54
Mustard Slathers86
Championship Barbecue Seasonings and Rubs102
Barbecue Sauces, Salsas, Relishes, and Dipping Sauces136
Hog Heaven162
Steer Crazy230
Lamb and Cabrito on the Baa-becue272
Putting on the Dog302
Plentiful Poultry328
Smokin' with the Fishes372
On the Side--Smoked, Grilled, and Otherwise426
Sources451
Index455

Book about: Close to Me but Far Away or Miracle Method

Easy Potluck Recipes: Easy-to-Make, Easy-to-Take

Author: Cookbook Resources

Be the hit of the party with these great recipes for casseroles, salads, soups and desserts. Less prep time in the kitchen makes it easy to cook great tasting dishes for any gathering. Great food ideas for church suppers, family reunions, new neighbors, friends or your hungry family: Quick and easy recipes that require less time in the kitchen: Recipes guaranteed to take the "luck" out of potluck!



Saturday, November 28, 2009

Art and Cook or Eat My Words

Art and Cook: Love Food, Live Design, and Dream Art

Author: Allan Ben

Art and Cook: Love Food, Live Design, and Dream Art" is not your ordinary cookbook. Nor is it your ordinary art book. In fact, it's hard to classify, as it consists fully of three integrated parts that overlap, merge and melt into each other. Our life's art, food and politics are intertwined in a fascinating approach taken by creative talent that until now has remained behind the scenes.



Table of Contents:
Introduction

Book about: Jim Cramers Stay Mad for Life or Getting to Yes

Eat My Words: Reading Women's Lives through the Cookbooks They Wrote

Author: Janet Theophano

Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives,families, and the cultures they help to shape.

Elle - Francine Prose

An engrossing study of how individual women and entire communities have...expressed themselves through culinary instruction both formal and funky.

Publishers Weekly

Theophano, a folklorist teaching at the University of Pennsylvania, attempts to show that cookbooks can "dramatically expand and enrich our understanding of women's lives." Her discussion covers a select group of English and American cookbooks from the 17th century to the mid-20th, including many she found in antiquarian book shops and archives. Some of them do say a lot about women and their worlds for example, a 17th-century English receipt book where the writer lists all her worldly possessions, or the 19th-century recipe book containing lists of servants' tasks. In A Date with a Dish, published in 1948, the cooking editor of Ebony magazine pays homage to her cultural heritage. In Memory's Kitchen, written by Jewish women interned in Theresienstadt during the Holocaust and published in 1996, contains Central European recipes that represent a "lost world and its flavors." A number of cookbooks are included because their owners used them as scrapbooks, annotating the recipes and placing newspaper clippings, favorite poems, biblical verses and handwritten notes between the leaves, but here Theophano can only speculate, for the information about the cooks is often very limited and not particularly revealing of their social and cultural worlds. While the book is painstakingly researched, with copious footnotes and an extensive bibliography, its title promises more than it delivers. (Mar.) Copyright 2001 Cahners Business Information.

Library Journal

Theophano (folklore and religious studies, Univ. of Pennsylvania) here examines British and American cookbooks written from the 17th to the mid-20th centuries. While she is careful not to read too much into the historical context of these cookbooks or in the marginal notes she found in them, Theophano suggests a number of themes. For instance, the collecting of recipes helped maintain a sense of community and helped preserve a religious or ethnic group's history. Some cookbooks revealed the lives of the women who wrote them through the notes, poetry, or letters found inside. Cookbooks encouraged female literacy and authorship and offered social instruction in household management. Still others contained social and political commentary. This work is not a comprehensive history of cookbooks but rather a charming series of observations on women authors and users and the times in which they lived. Suitable for academic women's studies collections and for supplementing public library cookbook collections. (Index not seen.) Patrica A. Beaber, Coll. of New Jersey Lib., Ewing Copyright 2002 Cahners Business Information.



Friday, November 27, 2009

The Lady and the Lingcod or Luscious Low Fat Desserts

The Lady and the Lingcod

Author: Beverly Seltzer

An informative and entertaining cookbook by Beverly Seltzer, retired commercial fisherman and life-long sportfishing enthusiast. She cleverly weaves short stories of her fishing adventures along with fishing techniques, tips and humor among her collection of recipes for Pacific saltwater fish that she's targeted over the years. Readers will learn not only how to prepare the fish they've bought -- or caught -- but will also have some fascinating stories and facts about the fish they're serving up.



See also: Mercadotecnia de Servicios:la Gente, Tecnología, Estrategia

Luscious Low Fat Desserts

Author: Marie Oser

What is a meal without a dessert? What wedding or birthday party would be complete without the cake? There is no reason to abandon dessert when trying to cat more healthy. LUSCIOUS LOW-FAT DESSERTS delivers delicious guild-free treats that are truly how in fat and completely cholesterol free.



Thursday, November 26, 2009

Cajun or Cookie Originale

Cajun: Cooking around the World

Author: Ruby Le Bois

Includes all the classics from Seafood Gumbo amd Jambalaya to Bananas Foster.



Book review: Peak Performance Living or Mistakes Men Make That Women Hate

Cookie Originale: Collected and Created for You

Author: Marilou Tombin

Cookie Originale is an invitation to use your individuality in cooking one of the world's oldest and most versatile foods. I've never met a person who didn't like some kind of cookie. Cookie Originale shows you how to make your own original cookies—pleasure guaranteed by four generations in my family.



Wednesday, November 25, 2009

Escopetas Descargadas or Language of Baklava

Escopetas descargadas

Author: Igone Marrodan

Cuando cesa el sonido de las escopetas nos queda la satisfacción por las piezas cobradas y la recompensa de poder disfrutar de los variados sabores que nos aportan tanto las aves y mamíferos de pequeño tamaño como las piezas de caza mayor.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.



Go to: Cosmetic Surgery or Astanga Yoga

Language of Baklava

Author: Diana Abu Jaber

Diana Abu-Jaber’s vibrant, humorous memoir weaves together stories of being raised by a food-obsessed Jordanian father with tales of Lake Ontario shish kabob cookouts and goat stew feasts under Bedouin tents in the desert. These sensuously evoked repasts, complete with recipes, in turn illuminate the two cultures of Diana's childhood–American and Jordanian–while helping to paint a loving and complex portrait of her impractical, displaced immigrant father who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children. The Language of Baklava irresistably invites us to sit down at the table with Diana’s family, sharing unforgettable meals that turn out to be as much about “grace, difference, faith, love” as they are about food.

Publishers Weekly

Abu-Jaber's father, who periodically uprooted his American family to transplant them back in Jordan, was always cooking. Wherever the family was, certain ingredients-sumac, cumin, lamb, pine nuts-reminded him of the wonderful Bedouin meals of his boyhood. He might be eating "the shadow of a memory," but at least he raised his daughter with an understanding of the importance of food: how you cook and eat, and how you feed your neighbors defines who you are. So Abu-Jaber (Arabian Jazz; Crescent) tells the charming stories of her upbringing in upstate New York-with occasional interludes in Jordan-wrapped around some recipes for beloved Arabic dishes. She includes classics like baklava and shish kebab, but it's the homier concoctions like bread salad, or the exotically named Magical Muhammara (a delectable-sounding spread) that really impress. While Abu-Jaber's emphasis is on Arabic food, her memoir touches on universal topics. For example, she tells of a girlhood dinner at a Chinese restaurant with her very American grandmother. Thanks to some comic misunderstandings, the waiter switched her grandmother's tame order for a more authentic feast. Listening to the grandmother rant about her food-obsessed son-in-law, and watching Abu-Jaber savoring her meal, the waiter nodded knowingly at Abu-Jaber. "So you come from cooking," he said, summing her up perfectly. Agent, Joy Harris. (Mar. 15) Forecast: Readers who enjoyed Ruth Reichl's Tender at the Bone or Patricia Volk's Stuffed will devour Baklava. Copyright 2005 Reed Business Information.

Lorie Paldino - KLIATT

Diana Abu-Jabel's culinary memoir speaks the undeniable truth that food evokes memories. It transports us back in time to places and people who are a rich part of our own personal history as well as the history of our ancestors. She begins with her earliest memories of family gatherings with her Jordanian father's family, a cast of characters ranging from "Professor-Uncle Hal" to "Crazy-Uncle Frankie" and various relatives who immigrated to the US and oscillate through the family. Her memoir intricately weaves the memories of her family with the food that connects them, including recipes. Each recipe is sprinkled with commentary, such as "Subsistence Tabboulehi: for when everything is falling apart and there is no time to cook" and "Spinach Stuffed Fetayer: for those in search of a home." At the center of it all is her father, a keeper of the family traditions through the meals he prepares and the edicts he sets forth for his brood of daughters. He moves the family to Jordan and back, to a rural home and back, in keeping with the Bedouin life he left behind in his home country. Diana struggles with her pull between Jordanian and American culture. Throughout her life, the one constant and comfort is food. The glimpse into the heritage of Arab-Americans is enlightening and mystical. Yet at the same time, the reader cannot help but see the same cast of characters in one's own family. Diana's narrative serves to remind us how deeply rooted our traditions are, how our families, both immediate and extended, are an important part of who we are. In a calorie-conscious era, where food is often seen as a necessary evil, Diana's celebration of food, its essences and aromas, its connection to family,is a refreshing reminder. Recommended for all levels, especially YA readers from immigrant families. As a note of caution, however, the vocabulary is challenging at times and the recipes will perhaps have limited appeal for YA readers. KLIATT Codes: JSA--Recommended for junior and senior high school students, advanced students, and adults. 2005, Random House, Anchor, 330p., $14.95.. Ages 12 to adult.

Library Journal

Novelist Abu-Jaber's (Crescent) Jordanian father tried to re-create his culture in upstate New York with his American wife and three daughters. His intense bouts of homesickness led to several upheavals in Abu-Jaber's childhood, including a year "back home" in Jordan. One of the few constants in her life was the emotional and physical nourishment provided by food, both Arab and American. Abu-Jaber traces her life to early adulthood, as she struggles to find an identity that can incorporate the pressure of being a "good Arab girl" with the desire to be a confident American woman. Often overwhelmed by her charming but unpredictable father and his extensive clan of relatives, she slowly becomes her own person, embracing aspects of both cultures. For many immigrants, food is a key connection to their homeland, and Abu-Jaber makes the connection with recipes at the end of each chapter, including Arab classics like tabbouleh and magloubeh. An enjoyable read with evocative descriptions of the immigrant experience and Arab American culture; For public libraries and Arab American collections. [See Prepub Alert, LJ 11/15/02.]-Devon Thomas, Hass MS&L, Ann Arbor, MI Copyright 2005 Reed Business Information.

School Library Journal

Adult/High School-A coming-of-age memoir about seeking identity through the foods of childhood. The daughter of a Jordanian father and an American mother, Abu-Jaber was raised in upstate New York but spent long periods of time in Jordan. Her Middle Eastern grandmother's knaffea and her American grandmother's roast beef helped her bridge both worlds. The author peppers her story with recipes for the foods that have formed her, and with recollections about her eccentric family. Her father carried her over his shoulder as he cooked onions for the meals that helped him remember his origins. Her American grandmother, always at odds with her son-in-law, cooked a huge ham when they first met, not realizing (or perhaps knowing all too well) that Muslims don't eat pork. Not all of the memories associated with food are pleasant. Abu-Jaber experienced her first dose of prejudice when her father, unaware of suburban traditions, grilled shish-kabob in the front yard. On the bus to school the next day, a friend informed her, "-in this country nobody eats in the front yard-.If your family doesn't know how to behave, my parents will have to find out about getting you out of the neighborhood." Perhaps her most memorable meal was in a Bedouin camp. The tribal women tried to entice her to stay with them rather than return to the U.S. as they scooped mensaf, a goat dish, into their mouths. Teens don't need to share Abu-Jaber's love of food to enjoy this story of family, love, and finding one's identity.-Pat Bangs, Fairfax County Public Library, VA Copyright 2005 Reed Business Information.

Kirkus Reviews

Stories of family and food that spread out like pancake batter on a griddle are about "grace, difference, faith, and love," writes Abu-Jaber (Crescent, 2003, etc.). Abu-Jaber is the daughter of a Jordanian father and an American mother (though there's also a German grandmother thrown into the mix, who adds rigorous counterpoint to the wayward intuitiveness of Abu-Jaber's father). The stem of the narrative is about the author's precollege youth, an appealing sequence about making and losing friends, testing the waters, endeavoring to find a way forward. Its foliage is a swarming recollection of food and exile; though Abu-Jaber's father immigrated to the US of his own free will, he feels the bite of his homeland enough to move the family there for a year. What soothes the Jordan in his heart is a piping knaffea, or a "shish kebab that comes like an emergency," eaten hot off the grill. Abu-Jaber, too, will be shaped by food, both her father's and that of the immigrants around her: she wants to confess her sins after her first bite of panna cotta, and she warms her frostbitten toes in a bowl of Arabic soup made of bright herbs and orange peels. Her father is restless, moving the family here and there, the geography fluid while the daughter's social life is constrained by the father's edicts. But if he is protective on the fatherly front, he is expansive when it comes to food and, more affectingly, to the stories of his family. Abu-Jaber's tales are equally powerful and lovely in their imagery, from the faux pas of barbequing in their front yard in the US to the car ride they take late at night, to the Dead Sea, where the road is "dusty blue and smells like the woolly heat of a sheep's back."Food as a way to remember or a way to forget-either way, Abu-Jaber gets it just right.



Thursday, February 19, 2009

Italian or Thai

Italian

Author: Emma Summer

Delightful illustrations, pratical cook's tips and straightforward step-by-step techniques throughout combine to create the perfect introduction to one of the world's most famous and best-loved cuisines.



See also: Depression and Bipolar Disorders or Health Through Balance

Thai (Classic Cuisine Series)

Author: Southwater Staff

The exotic flavors of the tropics are brought to your table in these tempting dishes from Thailand.



Wednesday, February 18, 2009

The 198 Cookbook or Seaweed

The $1.98 Cookbook: How to Eat like a Gourmet and Save $6,000-or More-a Year

Author: Carl Japiks

nothing with this great cookbook. All the recipes included cost less than $1.98 to prepare. Japikse includes recipes for breakfast, lunch, and dinner, with special sections on soups, salads, vegetables, breads, and desserts.



New interesting textbook: Salud de Público de Mercadotecnia:Estrategias de Promover Cambio Social

Seaweed (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.

Seaweed, explained.

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

  • The history, different types, and nutritional value of seaweed
  • What to look for when buying seaweed, and how to store it after you buy
  • How to prepare and serve the most popular types of seaweed



Tuesday, February 17, 2009

Thanks or Flipcook Baking

Thanks!

Author: Susan Cuthbert

This work collects words of thanks and a selection of table graces. It provides a way of saying "Thank you for having me!"



See also: Helping a Loved One Live Smoke Free or Through the Goddess

Flipcook Baking

Author: Carole Clements

Baking is an exciting collection of irresistible recipes for the home baker. No cake mix or biscuit bought from the shops equals the taste and freshness that baking at home provides. This book shows that it is possible for even a novice baker to follow the clear step-bystep photographs and achieve amazing results. With traditional and also new recipes on cookies, muffins, quick breads, yeast breads, pies, tarts and cakes, this book will provide many delicious recipes to add to your collection.



Sunday, February 15, 2009

Hospitality or Recipes Even God Will Love

Hospitality: A Social Lens

Author: Conrad Lashley

Hospitality: a social lens follows on from the unique contribution made by In Search of Hospitality: theoretical perspectives and debates. It progresses debate, challenges the boundaries of ways of knowing hospitality, and offers intellectual insights stimulated by the study of hospitality.

The contributing authors provide tangible evidence of continuing advancement and development of knowledge pertaining to the phenomenon of hospitality. They draw on the richness of the social sciences, taking host and guest relations as a means of studying in-group and out-group relations with and between societies. The chapter contributors represent a multi-disciplinary, international grouping of leading academics with expertise in hospitality management and education, human resource management, linguistics, modern languages, gastronomy, history, human geography, art, architecture, anthropology, and sociology. Each lends their expertise to apply as a social lens through which to view, analyse, and explore hospitality within a range of contexts. Through this process novel ways of interpreting, knowing and sense-making emerge that are captured in the final chapter of the book, and have informed future research themes which are explored.

*Promotes debate, challenges boundaries and offers insights into the study of hospitality
*Muli-disciplinary and international contributors
*An excellent reference for researchers interested in the sociology within the hospitality and tourism industries



Interesting book: Making of Irans Islamic Revolution or Industrial Pollution Prevention

Recipes Even God Will Love: Well! Maybe Most of Them

Author: Lanny Alan Yesk

Author Lanny Alan Yeske, PhD, was never a cook. However, his family and friends were. He began collecting their recipes decades ago, and then combined those with others from submarine and university days.

Then he found some incredible recipes from America in the early 1800s, Ancient Persia 5000 years ago, and the deepest parts of the South. These are supplemented with some of the worst recipes existing on the Planet, as well as a few dozen for making wine and alcoholic beverages.

This is a guy's cookbook, no feminine frills, except where Dr. Yeske was brow-beaten to submission by family. Many of the recipes contained are rare and hard-to-find. Let Dr. Yeske take your kitchen to a new level. Recipes Even God Will Love will be the most unusual and entertaining cookbook you have ever seen.



Saturday, February 14, 2009

Dietitians Guide to Vegetarian Diets or The Great Latke Hamantash Debate

Dietitian's Guide to Vegetarian Diets: Issues and Applications

Author: Mark Messina

Using this valuable resource, you'll make the right decisions about your client's nutritional needs and your clients will benefit from healthier, more satisfying diets. You'll gain instant access to information about the dietary needs of vegetarian clients of all ages, as well as guidelines for treating diabetics, pregnant women, athletes and other clients with special considerations. This extensive resource on vegetarian diets can serve as a comprehensive reference for dietitians and other health professionals or as a classroom study guide.

Nancy Delaloye

This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians. The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students. The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians. The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism. The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.

Doody Review Services

Reviewer: Nancy Delaloye, RD (University of Chicago Pritzker School of Medicine)
Description: This is a comprehensive resource text written by two well-known authorities in the field of nutrition and vegetarianism. The book provides current information about vegetarianism including a brief history of the vegetarian movement, a review of the literature, discussions on essential vitamins and minerals, meal planning guide for specific age groups, and applications for professionals who work with vegetarians.
Purpose: The purpose is to educate dietitians and other healthcare professionals and to serve as a tool for those professionals who counsel vegetarians. It can also serve as a reference book for nutrition students.
Audience: The audience includes registered dietitians, dietetic interns, nutrition students as well as physicians.
Features: The book has a well-organized and well-defined table of contents. It contains a glossary of foods that are frequently used by vegetarians and 18 appendixes containing data relating to the nutritional status of both vegetarians and nonvegetarians. There is a section listing various resources for vegetarians that healthcare professionals can provide to their clients or utilize themselves as a means of obtaining further education about vegetarianism.
Assessment: The resource section includes names of vegetarian organizations, magazines, book titles by subject, materials, on-line services, mailing lists and mail-order companies. This book is a well-written resource book for nutrition practitioners who are in need of accurate, reliable as well as practical information on the subject of vegetarianism. Anyone who works in the field of nutrition should have access to this book.

Booknews

For use by dieticians and others in counseling vegetarian clients, or as a textbook for classroom study. Topics include: an overview of the vegetarian population and the health status of this group; nutrient needs; adequacy of vegetarian diets for pregnant women, infants, children, adolescents, and older people; and research issues and practical applications regarding vegetarians with cardiovascular disease, diabetes, weight control problems, and those who are athletes. Includes a glossary of typical vegetarian foods and 18 appendices with specific data on micronutrient and macronutrient intakes, serum lipid levels, blood pressure, and anthropometry. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Rating

4 Stars! from Doody




Table of Contents:
Preface
Acknowledgments
Ch. 1Demographics and Definitions3
Ch. 2Health Consequences of Vegetarian Diets17
Ch. 3Protein81
Ch. 4Calcium97
Ch. 5Minerals124
Ch. 6Vitamins161
Ch. 7Food Guides for Vegetarians208
Ch. 8Pregnancy and Lactation233
Ch. 9Vegetarian Diets in Infancy257
Ch. 10Preschool and School-Age Children275
Ch. 11Vegetarian Diets for Adolescents298
Ch. 12Vegetarian Diets for Older People308
Ch. 13Counseling Vegetarian Clients325
Ch. 14Diabetes341
Ch. 15Vegetarian Diets for Athletes354
Ch. 16Vegetarian Food Preparation377
Glossary of Vegetarian Foods385
Resources on Vegetarian Diet393
Appendix A - Fiber, Cholesterol, and Macronutrient Intakes of Adult Vegetarians and Nonvegetarians405
Appendix B - Lipid Levels in Adult Vegetarians and Nonvegetarians417
Appendix C - Blood Pressure of Adult Vegetarians and Nonvegetarians425
Appendix D - Anthropometric Data of Female Adult Vegetarians and Nonvegetarians431
Appendix E - Anthropometric Data of Male Adult Vegetarians and Nonvegetarians438
Appendix F - Intake Ratios of N-6 to N-3 Fatty Acids on Vegetarian and Nonvegetarian Diets443
Appendix G - Protein, Calcium, Phosphorus, Sodium and Potassium Intakes of Adult Vegetarians and Nonvegetarians445
Appendix H - Iron Intake and Status of Vegetarians and Nonvegetarians452
Appendix I - Mineral Intake of Adult Vegetarians and Nonvegetarians457
Appendix J - Water Soluble Vitamin Intake of Vegetarians and Nonvegetarians464
Appendix K - Fat Soluble Vitamin Intake of Adult Vegetarians and Nonvegetarians470
Appendix L - Fiber, Cholesterol, and Macronutrient Intakes of Vegetarian and Nonvegetarian School-Aged Children and Teenagers476
Appendix M - Water Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers479
Appendix N - Fat Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers481
Appendix O - Mineral Intake of Vegetarians and Nonvegetarian School-Aged Children and Teenagers483
Appendix P - Fiber, Cholesterol, and Macronutrient Intakes of Elderly Vegetarians and Nonvegetarians485
Appendix Q - Water Soluble Vitamin Intake of Elderly Vegetarians and Nonvegetarians488
Appendix R - Mineral Intake of Elderly Vegetarians and Nonvegetarians490
Index493

Book review: O Dicionário Internacional de Gestão de Evento

The Great Latke-Hamantash Debate

Author: Ruth Fredman Cernea

Creation versus evolution. Nature versus nurture. Free will versus determinism. Every November at the University of Chicago, the best minds in the world consider the question that ranks with these as one of the most enduring of human history: latke or hamantash? This great latke-hamantash debate, occurring every year for the past six decades, brings Nobel laureates, university presidents, and notable scholars together to debate whether the potato pancake or the triangular Purim pastry is in fact the worthier food.

What began as an informal gathering is now an institution that has been replicated on campuses nationwide. Highly absurd yet deeply serious, the annual debate is an
opportunity for both ethnic celebration and academic farce. In poetry, essays, jokes, and revisionist histories, members of elite American academies attack the latke-versus-hamantash question with intellectual panache and an unerring sense of humor, if not chutzpah. The Great Latke-Hamantash Debate is the first collection of the best of these performances, from Martha Nussbaum's paean to both foods—in the style of Hecuba's Lament—to Nobel laureate Leon Lederman's proclamation on the union of the celebrated dyad. The latke and the hamantash are here revealed as playing a critical role in everything from Chinese history to the Renaissance, the works of Jane Austen to constitutional law.

Philosopher and humorist Ted Cohen supplies a wry foreword, while anthropologist Ruth Fredman Cernea provides historical and social context as well as an overview of the Jewish holidays, latke and hamantash recipes, and a glossary of Yiddish and Hebrew terms, making the book accessible evento the uninitiated. The University of Chicago may have split the atom in 1942, but it's still working on the equally significant issue of the latke versus the hamantash.

“As if we didn’t have enough on our plates, here’s something new to argue about. . . . To have to pick between sweet and savory, round and triangular, latke and hamantash. How to choose? . . . Thank goodness one of our great universities—Chicago, no less—is on the case. For more than 60 years, it has staged an annual latke-hamantash debate. . . . So, is this book funny? Of course it’s funny, even laugh-out-loud funny. It’s Mickey Katz in academic drag, Borscht Belt with a PhD.”—David Kaufmann, Forward



Friday, February 13, 2009

Tea or Rick Steins Seafood Lovers Guide

Tea: East and West

Author: Rupert Faulkner

"Ecstasy is a glassful of tea and a piece of sugar in the mouth." Thus the great Russian poet Aleksandr Pushkin declared his passion for tea, the beverage that has been the focus of pleasure and leisure in both East and West for centuries, and that today is second only to water in worldwide consumption. This delightfully illustrated volume—the ideal gift for any tea lover—tells the story of tea around the world and celebrates its contribution, past and present, to civilized life.

The tea party was as much a staple of social life in ancient China as it was in 19th-century Europe, and bricks of tea transported perilously by yak caravan were as central to life in the Tibetan monastery as the simmering samovar was to that in imperial Russa. The text explores it all—from the Japanese tea ceremony to the advent of the tea bag—and the wide-ranging illustrations capture the fascinating history of the brew that prompted Samuel Johnson to proclaim: "Tea's proper use is to amuse the idle, and relax the studious, and dilute the full meals of those who cannut use exercise, and will not use abstinence."


About the Author:
Rupert Faulkner is a Curator in the Asian Department at the Victoria and Albert Museum, where he is responsible for the collections of Japanese ceramics, contemporary crafts, and ukiyo-e prints.



Table of Contents:
Foreword8
1Production and Trade11
2China29
3Japan45
4Tibet and the Himalayas59
5Russia, Iran and Turkey73
6Western Europe87
7Tea after 1900109
Further Reading123
Notes124
Index126

Interesting book: The Sims 2 or Information Security Governance

Rick Stein's Seafood Lovers' Guide: Recipes Inspired by a Coastal Journey

Author: Rick Stein

Having sold more than 200,000 copies in hardcover, Rick Stein’s classic guide to the best in British and Irish seafood is now available in paperback, featuring scores of tasty recipes and color photos.

In this outstanding book, Rick Stein, Britain’s top seafood chef, takes us on a journey in search of the best fish in Britain and Ireland. The book is organized geographically, and Stein offers colorful details of fish–catching and fish–eating traditions as well as local life and legends. Singling out native delicacies, he offers six to eight recipes per chapter, including Brandade and Haricot Bean Soup with Trufþe Oil, Stuffed Grilled Mussels, Stir–Fried Clams with Ginger and Garlic, and Poached Sea Bass with Beurre Fondue. Each beautifully illustrated chapter ends with an area map and a guide to the best hotels, restaurants, pubs, and suppliers. Rick Stein’s books include the award–winning English Seafood Cookery and Taste of the Sea. The BBC series that accompanied Rick Stein’s Seafood Lovers’ Guide won the Glenfiddich 2001 Television Program Award.

Publishers Weekly

In this beautiful full-color cookbook, British seafood expert Stein delves into the many wonders of the United Kingdom's fish. Interspersed among the recipes are restaurant suggestions, lush photographs and the stories of those who make their livings from the waters around Britain: fishermen, lobstermen, restaurateurs and fishmongers. Their stories underline the dangers of overfishing in U.K. waters while documenting the decline of the independent fisherman's way of life. Despite the veddy Britishness of this cookbook, several of Stein's recipes are easy to follow no matter what side of the Atlantic one lives on: Devilled Mackerel with Mint and Tomato Salad, Stir-Fried Clams with Garlic and Ginger, and Poached Haddock with Mussels, Spinach and Chervil are a few examples. Likewise, the Salmon en Croute with Currants and Ginger is easy and elegant, although the recipe does ask that home cooks seek out a fillet that originated "behind the gut cavity of a 3-4 kg (7-9 pound) fish." Other recipes, however, like Gurnard Fillets with a Potato, Garlic and Saffron Broth involve fish unlikely to be found at an American fishmonger's, and the "American" alternative offered at the chart in the back of the book can occasionally be just as esoteric. Recipes like Salt Ling, Tomato, and Potato Pasties employ dried salt fish-perhaps a bit briny for the American palate-and Kedgeree of Arbroath Smokies, which Stein includes in his "classics" section, may also be a bit too foreign. As a chronicle of British seafood in all its glory, this book succeeds terrifically, but as a recipe collection for the American home cook, it doesn't fare nearly as well. However, the pictures are so pretty and the writing is so engaging that perhaps the book's practicality might just be beside the point. (Oct.) Copyright 2003 Reed Business Information.



Thursday, February 12, 2009

Acquired Taste or Garden of Herbs

Acquired Taste: The French Origins of Modern Cooking

Author: T Sarah Peterson

Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.

Publishers Weekly

A more accurate subtitle for Peterson's book might be The Origins of Modern Cooking with Some Digressions into Matters Alchemical and Neoplatonic. The bulk of the book is given over to rehearsing Medieval Europe's culinary appropriations from the Middle East (saffron, rose water) and Renaissance Europe's rediscovery of classical foodstuffs (fungi, oysters, artichokes). If not terribly new, this is perfectly enjoyable reading. The bigger problem comes in what is new. Peterson believes that a taste for highly spiced, golden food flavored with sugar and colored with saffron was undone by the fall from favor of mystical neoplatonism in France. While this may have been a factor, she fails to address other, simpler explanations. When discussing the decline of saffron in 17th-century French cookery, she does not address the simple social explanation that a recent glut of domestic saffron had made the spice too common for high tables. She notes, ``A number of 17th-century still lifes show small white bumpy objects in a variety of shapes. These are seeds or sticks coated with minerals from a hot spring. The metamorphosis of these objects into `stones'... fascinated the alchemical adept.'' But she never explains why she dismisses the more common identification of these ``white bumpy objects'' as sugared almonds and candied fruit. Peterson unfortunately replaces Ockham's razor with a butter knife. (Nov.)

Library Journal

This is, first and foremost, a scholarly historical work. Beginning with an overview of the Middle East's culinary influence on Western Europe, scholar Peterson traces eating trends (essentially from sweet to salty) through the alchemical and sensual Middle Ages and the scientific Renaissance. She fixes France as Europe's gastronomical mentor by 1651 and from then on describes in depth the evolution of French cuisine and its influence on modern cooking. Ancient recipes and illustrations of paintings and manuscripts decorate the text. The book is loaded with footnotes from primary sources such as Pliny, Avicenna, and Robert Burton, author of The Anatomy of Melancholy (1621) and perhaps the first modern proponent of the Twinkie defense. Although the topic is rather academic, this book is not intimidating. By choosing to delve deeply into this esoteric subject, we can savor tidbits of information about astrology, the Reformation, and today's good life. Highly recommended.-Wendy Miller, Lexington, Ky.

BookList

A quick glance at the bibliography suggests the scope of Peterson's book, a work rich in historical detail and marked by such highlights as esoteric lore linking astrological and alchemical theories with recipes found in ancient cookery journals. At the crux of Peterson's presentation is her investigation into the development of preferences for certain foods and flavorings, as she follows shifting European culinary trends from early Arabic influences (known for sweet flavors and golden coloring) to later cuisine marked by a French influence that remains evident in today's European-American style fare. The copious research into the origins of modern cooking should satisfy inquisitive cooks and history buffs alike, with recipes featured from sources as diverse as a fourth-century Roman text by Apicius to the "Universal Family Cook" of 1795. Black-and-white illustrations are of still-life paintings and vintage images from rare cookery books.



Interesting textbook: Childhood Feeding Problems and Adolsecent Eating Disorders or Eating Disorders in Childhood and Adolescence

Garden of Herbs

Author: Eleanour Sinclair Rohd

How to make hundreds of teas, syrups, conserves, pies, wines, sweet waters, and perfumes.



Wednesday, February 11, 2009

Savour Italy or Curry Companion

Savour Italy: A Discovery of Taste

Author: Annabel Langbein

"Savour Italy" is a celebration of the ingredients and traditions of the Italian table. Enticing, simple recipes are nestled between stories of the people author Annabel Langbein met on her journeys through Italy. Details about wonderful Italian ingredients and Italy's rich cooking history make this book a delectable culinary journey. Sumptuous color photography captures the richness of Italian culture and presents a visual feast of these delicious dishes.



Books about: Introdução para Econometria

Curry Companion

Author: Think Books

Shamanic chefs, korma with karma, and vicious vindaloo: this curry collection sizzles with style and will tempt any taste! It follows the spice trail on its long journey from India to London, showing how several distinctive combinations of flavors have attracted gastronomes in a variety of countries. Learn the secrets of the spices and the brains behind the blends, and find out the answers to such appetizing questions as: what are the world's curry hot spots—and the best curry houses? Which are the most reputable recipes? With this in the kitchen, the key to cracking curry will be at anyone's fingertips!



Tuesday, February 10, 2009

John Barleycorn or Eat and Be Satisfied

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.



Interesting textbook: Fundamentals of Organizational Behavior or Wage Labor and Guilds in Medieval Europe

Eat and Be Satisfied: A Social History of Jewish Food

Author: John Cooper

Eat and Be Satisfied is the first comprehensive and critical history of Jewish food from biblical times until the present. John Cooper explores the traditional foods-the everyday diets as well as the specialties for the Sabbath and festivals-of both the Ashkenazic and Sephardic cuisines. He discusses the often debated question of what makes certain foods Jewish and details the evolution of such traditional dishes as cholent and gefilte fish.



Table of Contents:
Acknowledgments
Introduction
1Biblical Food1
2The Dietary Laws17
3Everyday Food in the Talmudic Age37
4Sabbath and Festival Food in the Talmudic Age53
5Traditional Jewish Food in the Middle Ages79
6Sabbath and Festival Food in the Middle Age97
7The Food of the Sephardim121
8Everyday Food of Central and Eastern European Jews145
9Sabbath and Festival Food of Central and Eastern European Jews171
Conclusion197
Appendix203
Notes207
For Further Reading245
Index251

Monday, February 9, 2009

Earl Peyrouxs Gourmet Cooking or Three Hundred and Sixty Six Menus and Twelve Hundred Recipes

Earl Peyroux's Gourmet Cooking

Author: Earl Peyroux

Celebrity chef Earl Peyroux has taught millions of fans the joys of "Gourmet Cooking" through his cookbooks and national PBS television show. However, these aspiring gourmets and gourmands demanded more. Peyroux has responded with his seventh cookbook, a combination of show favorites and never-before-seen dishes designed to sate the appetites of his most ardent fans.

Easy-to-follow recipes cover everything from hors d'oeuvres to desserts and span a wide spectrum of culinary classifications as well.

A New Orleans native, Peyroux draws on his roots to create such classic dishes as Shrimp Remoulade and Boiled Brisket of Beef with Horseradish Sauce. His classical training at Le Cordon Bleu in Paris is evident in Coquille Saint Jacques Provencal (Sauteed Scallops with Tomato and Garlic) and Clafoutis au Pommes a la Normande (Apple Custard Tart from Normandy). The author has also lived in Pensacola, Florida, since 1963 and has added the flavors of the Gulf of Mexico to his recipes. Pickled Shrimp and Pecan-Fried Triggerfish are but two of the recipes that illustrate the importance of seafood to that area.

No matter your tastes, you will find dishes you will enjoy preparing as much as eating in the pages of Earl Peyroux's "Gourmet Cooking."

Midwest Book Review

Celebrity chef Earl Peyuroux has taught millions of viewers the joys of gourmet cooking through more than 600 episodes of his national PBS television show. He now offers a combination of show favorites and never before seen dishes designed to please the eye and sate the appeties of his most ardent fans.



Interesting book: Lead Time or The Hemingses of Monticello

Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes

Author: Briss

This book is essential reading for everyone interested in food, cooking, and its history. The recipes herein come from many schools of cookery, and dishes used by rich and poor are given. A celebration of food, cooking, and eating on the grand scale. The appearance of the menus in French and English enables an important understanding of cooking tradition which will be found invaluable as a comparative tool. No dictionary can give the specialist use of terms used in this way.



Saturday, February 7, 2009

El Champan or Slow Cookers

El Champan

Author: Pablo Muller

From champagne and chocolate to whiskey and cigars, some of life's greatest yet simplest pleasures are presented in these small, lavishly illustrated books that appeal to all the senses. Explored are the history, origins, preparation, and allure of each product. Distinctive brands are discussed as well as the exquisiteness and glamour of each delight.



Look this: The Great Unraveling or The Politics of United States Foreign Policy

Slow Cookers (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.
  • Durable: A laminated finish helps Quamut charts withstand repeated use (Car Care & Roadside Emergencies) and abuse (Cooking Basics).


Let dinner make itself.

Tired of slaving away in the kitchen? Make the switch to a slow cooker. This energy-efficient countertop appliance can be left unattended for hours as it prepares hearty meals of all kinds. Get a taste of how to:

  • Use and care for your slow cooker safely and with minimal cleanup

  • Adapt traditional stovetop and oven recipes to your slow cooker

  • Slow cook meat, veggies, fish, and pasta with more than 30 delicious recipes



Friday, February 6, 2009

Voices in the Kitchen or Put Your Biscuits in the Oven and Your Buns in Bed

Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women

Author: Meredith E Abarca

"Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food."—from the Introduction

Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women.

In the kitchen, Abarca demonstrates, women assert their own sazуn (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother's breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food.

The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women's power to define themselves.

Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance ofthe knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.

Author Biography: Born in Nuevo Laredo, Tamaulipas, Mexico, MEREDITH E. ABARCA moved with her family to the United States as a young child. She received her Ph.D. from the University of California, Davis, and is an assistant professor of English at the University of Texas at El Paso.



New interesting textbook: Towards 4G Technologies or A Crash Course in SPSS for Windows

Put Your Biscuits in the Oven and Your Buns in Bed

Author: Nancy DeLong

Put Your Biscuits in the Oven and Your Buns in Bed is a cookbook filled with delicious recipes and the stories behind them. Some of the recipes are eons old, some are new, most are quick and simple to prepare. It is written in a humorous, down-to-earth style that is easy to follow. This cookbook starts with a classic biscuit recipe, followed by the Dessert Section, because most of us have thought about having dessert first at some point or another. The Big Deal Meal section is designed to guide everyone from the novice to the expert through the holiday meals. The book is sprinkled with delightful sayings, some amusing, some thought provoking; they add an attention grabbing dimension. This unique cookbook is a treasure for anyone who enjoys eating.



Thursday, February 5, 2009

Hamptons Diet or Meals to Come

Hamptons Diet: Lose Weight Quickly and Safely with the Doctor's Delicious Meal Plans

Author: Fred Pescatore MD

Praise for The Hamptons Diet

"In my view, Dr. Fred Pescatore is the heir to the Atkins throne. His diet is delicious, sound, and represents one of the best of the low-carb options."

–Ann Louise Gittleman

author of the New York Times bestselling The Fat Flush Plan

"Dr. Pescatore’s The Hamptons Diet takes The Diet Revolution to the next level–a healthy, sensible low-carb diet and lifestyle plan that will make us all thinner, happier, and healthier. Dr. Atkins would be proud of Dr. Pescatore."

–Fran Gare, N.D., Southampton

coauthor of Dr. Atkins’ New Diet Cookbook

"Dr. Fred Pescatore takes the Atkins Diet to a delicious updated level in this revolutionary new weight-loss program that shows you how to get thin–easily and simply–by eating amazing food. The Hamptons Diet is a real breakthrough and I feel very comfortable recommending it to my patients."

–Dana Cohen, M.D.

Diet secrets of the rich and famous revealed!

The world-renowned diet doctor offers you his prescription for looking good, feeling great, staying healthy, and living longer!

In this breakthrough new diet book, Dr. Fred Pescatore, the longtime medical director of the Atkins Center, takes the next bold step to offer you an all-new weight-loss system inspired by the healthy lifestyles and demanding palates of the rich and famous of the Hamptons–one of the most exclusive resort communities in the world.

A complete, satisfying, easy-to-follow diet program that combines Hamptons style with Atkins results, The Hamptons Diet provides you with everything youneed to lose weight safely and quickly, including thirty days of meal plans and almost 200 sumptuous recipes from the celebrity chefs Tom Valenti and Douglas Rodriguez.

Independent

The Hamptons Diet has the perfect credentials for fashion-obsessed New Yorkers seeking to purge themselves of unwanted calories.

Sunday Mirror

It's the new Atkins but better, easier to follow, good for you.

UK.news.Yahoo.com

the latest on the low-carbohydrate dieting craze.



Go to: Ihre Rollen und Pflichten Als ein Vorstandsmitglied, Vol. 2

Meals to Come: A History of the Future of Food California Studies in Food and Culture

Author: Warren James Belasco

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today--when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone--from general readers to policy analysts, historians, and students of the future--who has wondered about the future of life's most basic requirement.

Library Journal

In his latest book, Belasco (American studies, Univ. of Maryland Baltimore Cty.; Appetite for Change: How the Counterculture Took on the Food Industry) surveys the history of thinking about the future of the food supply and modern culture. Will an overpopulated planet run out of food, will science find a way to feed more people, or will society find a way to overcome scarcity and share the bounty? Belasco explores this seemingly modern debate that began over 200 years ago with Thomas Malthus, William Godwin, and the Marquis de Condorcet. He examines past policies, statistical projections, science fiction, World's Fair displays, supermarkets, and even Disney World's Tomorrowland, looking for false predictions of the future of food. Particularly amusing is an account of "chlorella cuisine," an algae-based food source project sponsored by major research institutions such as the Rockefeller Foundation and Stanford University. While Belasco doesn't commit to making any predictions on the future of food himself, this history of the debate between Malthusians and cornucopians provides intriguing background on humanity's anxiety regarding the food supply. Recommended for academic collections and large public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.



Table of Contents:
Preface

PART I. DEBATING THE FUTURE OF FOOD: THE BATTLE OF THE THINK TANKS
1. The Stakes in Our Steaks
2. The Debate: Will the World Run Out of Food?
3. The Deep Structure of the Debate

PART II. IMAGINING THE FUTURE OF FOOD: SPECULATIVE FICTION
4. The Utopian Caveat
5. Dystopias

PART III. THINGS TO COMEE: THREE CORNUCOPIAN FUTURES
6. The Classical Future
7. The Modernist Future
8. The Recombinant Future

Postscript
Notes
Selected Bibliography
Acknowledgments
Index

Wednesday, February 4, 2009

Introduction to Catering or 100 Best Grilling Recipes

Introduction to Catering

Author:

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer.They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.

Booknews

A text for students in food service, sharing tips and tricks that distinguish the novice from the professional caterer. Early chapters cover types of catering, the catering market, and creating a customer base. Later chapters cover aspects of the catering operation, such as management, operations, equipment, and legal issues, and look at application of total quality management. Includes b&w photos, catering forms, and a sample business plan, plus study features. Shiring is affiliated with Indiana University of Pennsylvania. Annotation c. Book News, Inc., Portland, OR (booknews.com)



Table of Contents:

Chapter 1: The Catering World: A Many Splendid Thing.

Chapter 2: The Caterer and the Client.

Chapter 3: Selecting a Niche in the Catering Profession.

Chapter 4: Choosing Your Client.

Chapter 5: Seven Functions of Catering.

Chapter 6: Planning the Function.

Chapter 7: Operations-The Second Catering Functions.

Chapter 8: Organizing the Event: The Third Function of Catering.

Chapter 9: Equipment: The Fourth Function of Catering.

Chapter 10: Implementing: The Fifth Function of Catering.

Chapter 11: "Controlling": The Sixth Catering Function.

Chapter 12: Understanding Insurance and Legal Issues.

Chapter 13: Emerging Business Benchmarks and Conclusions.

Book review: Smart Guide to Low Carb Anti Aging Cooking or Food Safety in the Hospitality Industry

100 Best Grilling Recipes: BBQ Food from Around the World

Author: Kathleen Sloan McIntosh


A world of great food prepared on the grill.

Grilling has a special place in cooking traditions worldwide. Whether a Punjabi tikka or a Texas barbecue, grilled dishes provide a unique taste.

With recipes drawn from every continent, 100 Best Grilling Recipes offers a round-the world tour of different countries and cultures with such inspired recipes as:


  • Argentinian short ribs of beef with chimichurri sauce

  • Vietnamese grilled breast of duck

  • Moroccan barbecued chicken

  • Lemon myrtle shrimp from Oz

  • Texas barbecued brisket

  • Canadian back bacon with maple mustard mop

  • Garlic and ginger butter.



Also featured are 35 additional recipes for delicious accompaniments, among them Lebanese cucumber and mint salad, and double bourbon barbecue sauce. With a kitchen or backyard grill, 100 Best Grilling Recipes provides a sampling of the world's most delectable grilled dishes along with a tempting array of international accompaniments.



Tuesday, February 3, 2009

Perfect Drink for Every Occasion or How to Eat around the World

Perfect Drink for Every Occasion: 151 Cocktails That Will Freshen Your Breath, Impress a Hot Date, Cure a Hangover, and More!

Author: Duane Swierczynski

Introducing the world s first practical guide to booze: Just pick the occasion and we ll select the libation complete with recipes, secrets, and tips. Your daughter told you she s getting married? Drink this. Got a new job? Cheers, and drink this. Been a long day? Drink this, and make it a double. Traveling to London? Need to lose weight? Want to impress your co-workers? Don t worry. Alcohol aficionado Duane Swierczynski will give you the recipes and rationale behind every mixed drink imaginable . . . and then some.
Chock-full of Margaritas, White Russians, Gin Rickeys, Harvey Wallbangers, Cosmopolitans, Hot Toddys, Jungle Juice, Eggnog, Sex on the Beach, and 142 other favorites, The Perfect Drink for Every Occasion is comprehensive enough to be the only bar book you ll ever need.



See also: Personalmanagement

How to Eat Around the World: Tips and Wisdom

Author: Richard Sterling

For some, foods from other lands can seem strange, unappealing, or simply too different to even risk trying. Not so for Richard Sterling. Known around the world by many names - Conan of the Kitchen, the Indiana Jones of Gastronomy, and The Fearless Diner - he will try almost any delicacy at least once. In How to Eat Around the World, Richard takes readers on an international culinary tour, from the high style of European cuisine (Service a la Russe) to eating congealed blood from a wooden bowl in the Philippines, gently guiding conservative eaters to places in which they can feel comfortable trying unfamiliar dishes. Featuring 40% new material, chapter updates, new tips, and a new reference section, this book demystifies exotic cuisine and makes it accessible for everyone. Detailing the varying mores and dining customs worldwide, it explains how different cuisines have influenced each other, how food - like language - has migrated across continents, and how sharing meals can be the most meaningful way for one to learn about another's culture and share a bit of one's own.



Monday, February 2, 2009

Bevelyn Blairs Everyday Pies or Handful of Herbs

Bevelyn Blair's Everyday Pies: The Ultimate Workday, Weekend, and Special Occasion Pie Book!

Author: Bevelyn W Blair

In 1986, Bevelyn Blair published her first book and almost 100,000 fans, having learned of the book by word of mouth, bought copies. Then, in early 2000, Bevelyn Blair's Everyday Cakes was released containing over 500 time-tested cake recipes; truly the only cake cookbook you will ever need. Now, this quintessential Southern baker, turns her attention to pies and gives us Bevelyn Blair's Everyday Pies, a collection of over 400 pie recipes long-sought by her legions of fans. Whether for a workday, weekend, or special occasion, Bevelyn recipes remind us how fun baking can be. Bevelyn Blair's Everyday Pies is, no doubt, a classic reference that no kitchen library should be without--the only pie cookbook you will ever need.



Book about: U S vs Them or Open Society and Its Enemies Volume 1

Handful of Herbs

Author: Various Various

A gloriously illustrated celebration of herbs in all their beauty and variety, with chapters on: the top 20 "Super Herbs", Growing Herbs, Living with Herbs, Cooking with Herbs, A-Z of Herbs, Directory of Resources.



Table of Contents:
Introduction     6
Super herbs     8
Gardening with herbs     30
How to grow herbs
Beautiful beds
Covering the ground
A hedge of herbs
Herbs in the vegetable garden
Creating a herb collection
Herbs in containers
Growing herbs indoors
Living with herbs     56
A wealth of ideas for using herbs to scent and decorate every room in the home
Cooking with herbs     86
Vinegars, dressings, oils, and butters
Snacks and appetizers
Entrees
Accompaniments
Sweet things
Herbal coolers
A-Z of herbs     116
Suppliers     124
Index     126
Picture Credits and Acknowledgments     128

Sunday, February 1, 2009

Hospitality or Beard on Food

Hospitality: An Ecclesiological Practice of Ministry at the Shalom Church (City of Peace)

Author: Freddy James Clark

The term hospitality describes a state of generosity, accommodation, and consideration towards others. The Shalom Church, which views hospitality as a gift, seeks not to control the gift but to share and celebrate it in practice. When the practice is intentional it will become embedded in one's lifestyle. This adherence is reached when one considers hospitality as a biblical and moral obligation, where every encounter with the other will be viewed through the lens of hospitableness.

Fortunately, humanity always moves from host stranger to stranger host. In Christian theology the giver and receiver are of equal regard. Since there are no permanent positions in life persons are always moving in and out of situations where they sometimes experience being the host, and other times the stranger. Hospitality becomes the means by which equal regard and moral obligation are exercised. Proclamation is the tool that shapes the practice and develops a committed relationship with hospitality.

About the Author:
Rev. Dr. Freddy James Clark, is the Pastor and Founder of the Shalom Church (City of Peace) in St. Louis, Missouri



Table of Contents:
Foreword   Dr. L. K. Curry     v
Foreword   Moses Javis     vii
Preface     ix
Acknowledgments     xi
Introduction     xiii
Forming A New Historical Narrative     1
Hospitality is a Moral and Biblical Obligation     15
Ecclesiology and Mission: Hospitality as a Public Way of Life     39
Hospitality as Covenant Making     61
Summary: Hospitality Findings and Proclamation     79
Who is My Neighbor? Luke 10:25-37     89
Bibliography     93
Notes     99

Book review: The Seduction Cookbook or This Is Delicious What Is It

Beard on Food

Author: James Beard

The return of a classic food book: James Beard’s own selection of his favorite columns and recipes, distilling a lifetime of kitchen wisdom into one volume.
 
In Beard on Food, one of America’s great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It’s a philosophy of food—unfussy, wide-ranging, erudite, and propelled by Beard’s exuberance and sense of fun.
In a series of short, charming essays, with recipes printed in contrasting type, Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.



Friday, January 30, 2009

Good Cooking or Simply Grilling

Good Cooking

Author: Jill Dupleix

Good cooking takes a totally modern, inspirational look at fresh new ways to combine familiar flavors with much-loved classics. Jill Dupleix reinvents old-fashioned, basic recipes and gives them a faster, simpler approach, but keeps the flavors fresh, colors bright, and ingredients healthy. You don't need heavy cream, pastry or deep-frying--instead, look for great lasting extra-virgin olive oil, fresh cheeses, flat breads, and lots of grains, greens, fresh herbs, and spices. Lively features throughout the book highlight versatile ingredients, and new essential, basic recipes and techniques are revisited, reinvented, and clearly explained. Good cooking is an exciting, original cookbook that will supersede outdated traditional basic cookbooks on the kitchen shelf.



Read also Inside Microsoft Windows Sharepoint Services 3 0 or IT Disaster Recovery Planning For Dummies

Simply Grilling: 100 Sizzling Dishes to Cook on Gas, Charcoal, and Electric Grills

Author: Carol Heding Munson

Any time is a good time to grill, and Simply Grilling is just the guide for year-round delectable meals. Carol Heding Munson's tantalizing recipes are easy to make and healthy, but above all, they're delicious. Recipes update a lot of old favorites and set new trends with contemporary dishes like Szechwan Chicken Nuggets with Duck Sauce. Best of all, grill-challenged cooks need not fear -- Munson also includes a chapter on grilling basics for anyone who needs a few tips on using their barbecue equipment like a pro.