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
Author: Southwater Staff
The exotic flavors of the tropics are brought to your table in these tempting dishes from Thailand.
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
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:
Seaweed, explained.
Everything you need to know in order to buy and prepare perfect seaweed every time, including:
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
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.
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
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.
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.
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.
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.
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)
4 Stars! from Doody
| Preface | ||
| Acknowledgments | ||
| Ch. 1 | Demographics and Definitions | 3 |
| Ch. 2 | Health Consequences of Vegetarian Diets | 17 |
| Ch. 3 | Protein | 81 |
| Ch. 4 | Calcium | 97 |
| Ch. 5 | Minerals | 124 |
| Ch. 6 | Vitamins | 161 |
| Ch. 7 | Food Guides for Vegetarians | 208 |
| Ch. 8 | Pregnancy and Lactation | 233 |
| Ch. 9 | Vegetarian Diets in Infancy | 257 |
| Ch. 10 | Preschool and School-Age Children | 275 |
| Ch. 11 | Vegetarian Diets for Adolescents | 298 |
| Ch. 12 | Vegetarian Diets for Older People | 308 |
| Ch. 13 | Counseling Vegetarian Clients | 325 |
| Ch. 14 | Diabetes | 341 |
| Ch. 15 | Vegetarian Diets for Athletes | 354 |
| Ch. 16 | Vegetarian Food Preparation | 377 |
| Glossary of Vegetarian Foods | 385 | |
| Resources on Vegetarian Diet | 393 | |
| Appendix A - Fiber, Cholesterol, and Macronutrient Intakes of Adult Vegetarians and Nonvegetarians | 405 | |
| Appendix B - Lipid Levels in Adult Vegetarians and Nonvegetarians | 417 | |
| Appendix C - Blood Pressure of Adult Vegetarians and Nonvegetarians | 425 | |
| Appendix D - Anthropometric Data of Female Adult Vegetarians and Nonvegetarians | 431 | |
| Appendix E - Anthropometric Data of Male Adult Vegetarians and Nonvegetarians | 438 | |
| Appendix F - Intake Ratios of N-6 to N-3 Fatty Acids on Vegetarian and Nonvegetarian Diets | 443 | |
| Appendix G - Protein, Calcium, Phosphorus, Sodium and Potassium Intakes of Adult Vegetarians and Nonvegetarians | 445 | |
| Appendix H - Iron Intake and Status of Vegetarians and Nonvegetarians | 452 | |
| Appendix I - Mineral Intake of Adult Vegetarians and Nonvegetarians | 457 | |
| Appendix J - Water Soluble Vitamin Intake of Vegetarians and Nonvegetarians | 464 | |
| Appendix K - Fat Soluble Vitamin Intake of Adult Vegetarians and Nonvegetarians | 470 | |
| Appendix L - Fiber, Cholesterol, and Macronutrient Intakes of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 476 | |
| Appendix M - Water Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 479 | |
| Appendix N - Fat Soluble Vitamin Intake of Vegetarian and Nonvegetarian School-Aged Children and Teenagers | 481 | |
| Appendix O - Mineral Intake of Vegetarians and Nonvegetarian School-Aged Children and Teenagers | 483 | |
| Appendix P - Fiber, Cholesterol, and Macronutrient Intakes of Elderly Vegetarians and Nonvegetarians | 485 | |
| Appendix Q - Water Soluble Vitamin Intake of Elderly Vegetarians and Nonvegetarians | 488 | |
| Appendix R - Mineral Intake of Elderly Vegetarians and Nonvegetarians | 490 | |
| Index | 493 |
Book review: O Dicionário Internacional de Gestão de Evento
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
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.
| Foreword | 8 | |
| 1 | Production and Trade | 11 |
| 2 | China | 29 |
| 3 | Japan | 45 |
| 4 | Tibet and the Himalayas | 59 |
| 5 | Russia, Iran and Turkey | 73 |
| 6 | Western Europe | 87 |
| 7 | Tea after 1900 | 109 |
| Further Reading | 123 | |
| Notes | 124 | |
| Index | 126 |
Interesting book: The Sims 2 or Information Security Governance
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.
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.
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.
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.)
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.
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
Author: Eleanour Sinclair Rohd
How to make hundreds of teas, syrups, conserves, pies, wines, sweet waters, and perfumes.
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
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!
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.
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
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.
| Acknowledgments | ||
| Introduction | ||
| 1 | Biblical Food | 1 |
| 2 | The Dietary Laws | 17 |
| 3 | Everyday Food in the Talmudic Age | 37 |
| 4 | Sabbath and Festival Food in the Talmudic Age | 53 |
| 5 | Traditional Jewish Food in the Middle Ages | 79 |
| 6 | Sabbath and Festival Food in the Middle Age | 97 |
| 7 | The Food of the Sephardim | 121 |
| 8 | Everyday Food of Central and Eastern European Jews | 145 |
| 9 | Sabbath and Festival Food of Central and Eastern European Jews | 171 |
| Conclusion | 197 | |
| Appendix | 203 | |
| Notes | 207 | |
| For Further Reading | 245 | |
| Index | 251 |
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."
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
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.
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
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:
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
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
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.
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.
The Hamptons Diet has the perfect credentials for fashion-obsessed New Yorkers seeking to purge themselves of unwanted calories.
It's the new Atkins but better, easier to follow, good for you.
the latest on the low-carbohydrate dieting craze.
Go to: Ihre Rollen und Pflichten Als ein Vorstandsmitglied, Vol. 2
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.
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.
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.
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)
Book review: Smart Guide to Low Carb Anti Aging Cooking or Food Safety in the Hospitality Industry
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:
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
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.
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
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.
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
Book review: The Seduction Cookbook or This Is Delicious What Is It
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.
