Healthy Foods

Scotch Whisky or Wines of the South of France

2009-12-05T15:32:00.000-08:00

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.

Pizza Anytime or Beyond the Ladies Lounge

2009-12-04T11:51:00.000-08:00

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.

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

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.

Cooking for Friends or Taste for Writing

2009-12-03T08:10:00.000-08:00

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.

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.

John Barleycorn or Tasty Entertaining

2009-12-02T04:29:00.000-08:00

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!

Through the Kitchen Window or Great Wines of America

2009-12-01T00:48:00.000-08:00

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.

	Introduction, with letters from Ruth Hubbard	1
	My mother/her kitchen	13
	Sand plum jelly	17
	Rice culture	19
	A beet recipe	24
	Zarouhe's Easter gift	30
	Gravy	40
	Song of my mother	42
	Vermont kitchen	47
	The sweet and vinegary taste	53
	"Family liked 1956" : my mother's recipes	55
	Follow the food	65
	Grandmother's pickles : creating a space	75
	Mother I hardly knew you	83
	Hedge nutrition, hunger, and Irish identity	89
	"Laying on hands" through cooking : black women's majesty and mystery in their own kitchens	95
	My grandmother's hands	104
	What's that smell in the kitchen?	111
	The cook, the maid, and the lady	112
	What my tongue knows	117
	But really, there are no recipes ...	134
	Layers of pleasure : Capirotada	148
	The parable of the lamb	155
	Fast, free delivery	162
	On becoming a Cuban Jewish cook : a memoir with recipes	169
	The staff of life	183
	Home cookin'	185
	Greene	191
	New directions	203
	Making do with food stamp dinners	206
	Thoughts for food	213
	Boiled chicken feet and hundred-year-old eggs : poor Chinese feasting	217
	Convalescence	226
	Appetite lost, appetite found	228
	A kitchen of one's own	238
	Getting hungry	246
	The power of the pepper : from slave food to spirit food	255
	Hunger	260
	Food and belonging : at "home" in "alien-kitchens"	263
	A lesbian appetite	276
	Kitchens	296
	Sacred food	299
	Corn-grinding song	303

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.

Paul Kirks Championship Barbecue or Easy Potluck Recipes

2009-11-29T21:07:00.000-08:00

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.

	Acknowledgments	vii
	Introduction	ix
	The Secrets of a Barbecue Champion	1
	Fire and the Art of Championship Barbecue	15
	The Basics, or The Baron's Condiment Cupboard	36
	Marinades, Mops, Sops, and Bastes	54
	Mustard Slathers	86
	Championship Barbecue Seasonings and Rubs	102
	Barbecue Sauces, Salsas, Relishes, and Dipping Sauces	136
	Hog Heaven	162
	Steer Crazy	230
	Lamb and Cabrito on the Baa-becue	272
	Putting on the Dog	302
	Plentiful Poultry	328
	Smokin' with the Fishes	372
	On the Side--Smoked, Grilled, and Otherwise	426
	Sources	451
	Index	455

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!

Art and Cook or Eat My Words

2009-11-28T17:26:00.000-08:00

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.

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.

The Lady and the Lingcod or Luscious Low Fat Desserts

2009-11-27T13:45:00.000-08:00

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.

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.

Cajun or Cookie Originale

2009-11-26T10:04:00.000-08:00

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.

Escopetas Descargadas or Language of Baklava

2009-11-25T06:23:00.000-08:00

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.

Italian or Thai

2009-02-19T11:01:00.000-08:00

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.

Thai (Classic Cuisine Series)

Author: Southwater Staff

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

The 198 Cookbook or Seaweed

2009-02-18T07:19:00.000-08:00

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

Thanks or Flipcook Baking

2009-02-17T03:37:00.000-08:00

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!"

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.

Hospitality or Recipes Even God Will Love

2009-02-15T23:56:00.000-08:00

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.

Dietitians Guide to Vegetarian Diets or The Great Latke Hamantash Debate

2009-02-14T20:14:00.000-08:00

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

	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

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

Tea or Rick Steins Seafood Lovers Guide

2009-02-13T16:33:00.000-08:00

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.

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.

Acquired Taste or Garden of Herbs

2009-02-12T14:24:00.000-08:00

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.

Savour Italy or Curry Companion

2009-02-11T09:37:00.000-08:00

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!

John Barleycorn or Eat and Be Satisfied

2009-02-10T05:54:00.000-08:00

John Barleycorn

Author: Jack London

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.

	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

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

2009-02-09T02:13:00.000-08:00

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.

El Champan or Slow Cookers

2009-02-07T22:31:00.000-08:00

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

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

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

2009-02-06T18:50:00.000-08:00

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.

Hamptons Diet or Meals to Come

2009-02-05T15:09:00.000-08:00

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.

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

Introduction to Catering or 100 Best Grilling Recipes

2009-02-04T11:27:00.000-08:00

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)

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.

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

2009-02-03T07:46:00.000-08:00

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.

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.

Bevelyn Blairs Everyday Pies or Handful of Herbs

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

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.

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

Hospitality or Beard on Food

2009-02-01T00:21:00.000-08:00

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

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.

Good Cooking or Simply Grilling

2009-01-30T20:40:00.000-08:00

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.

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.

From a Bakers Kitchen or Jack Sprat Low Fat Diet

2009-01-29T16:59:00.000-08:00

From a Baker's Kitchen

Author: Gail Sher

Twenty years since its first publication, From a Baker's Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher—the first head baker of the celebrated Tassajara Bread Bakery in San Francisco—created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves); and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and "embellishments"; equipment; and most originally, methods and principles of breadmaking, with a special discussion of her ingenious "sponge" method, which no less a baker than Rose Levy Beranbaum (The Bread Bible) has praised as crucial to her own understanding of bread baking—and which remains the most effective technique for creating flavorful bread. Over 100 drawings are also featured in this reset new edition of the all-in-one classic baking book.

Book about: Kabbalistic Healing or PowerSculpt For Men

Jack Sprat Low-Fat Diet: A 28-Day, Heart-Healthy Plan You Can Follow the Rest of Your Life

Author: Bryant A Stamford

This exciting work is a realistic and practical guide to a healthier and happier lifestyle. The Jack Sprat plan uses a guided day-by-day approach geared to gender, size, and physical activity level. Each of the four weeks in the plan starts with a complete grocery list and includes menus analyzed to show calories and grams of fat and to assure fulfillment of RDA guidelines. Recipes are provided for all home-prepared items in the plan, and specially designed tables help with substitutions in the daily menus. The plan even provides a system of controlled cheating for those who can't bear to give up fast foods completely.

How to Cure a Hangover or From the Land of Milk and Honey

2009-01-28T13:18:00.000-08:00

How to Cure a Hangover: The Best Remedies from the World's Greatest Bartenders

Author: Andrew Irving

All the hangover cures recommended here have been created by the world’s leading bartenders from the 20th and 21st centuries, and all were carefully devised to revive their suffering customers. "Hair of the dog" mixtures, such as Banana Cow and Suffering Bastard, guarantee relief from overindulgence, but if Breakfast Eggnog isn’t your cup of tea, try one of the many fruity juices and smoothies. Dr. Andrew Irving also offers authoritative medical advice on the short- and long-term effects of too many rough nights. The book deals with the science of a hangover, including the role of coffee and water, plus the history of weird and wonderful hangover cures since antiquity.

New interesting book: La loi et l'Éthique dans l'Environnement D'affaires

From the Land of Milk and Honey

Author: Jennifer Cot

With over twenty years' experience, Chef Jennifer Cote shares eighty recipes from soup to desserts, plus photographs, extra cooking tips, and reflections on Christian living; a great resource in the kitchen, or a welcomed gift.

Introduction     7
Soups
Black Bean Chile     12
Boston Clam Chowder     13
Carrot Soup     13
Cream of Celery Soup     14
Cream of Mushroom Soup     14
Cream of Tomato Soup     15
Curried Butternut Squash Soup     15
French Onion Soup     16
Green Chile Cheese Soup     17
Lentil Soup     17
Potato Cheddar Soup     18
Potato Herb Soup     19
Potato Swiss Soup     19
Red Lentil Soup     20
Seafood Gumbo     21
Split Pea Soup     22
Stock     23
Toma to Bisque Soup     24
Vegetable Rice Soup     24
White Bean Tomato Soup     24
Green Salads, Dressings
Caesar Salad     28
Eight Layer Salad     29
House Dressing     30
Italian Dressing     31
Lemon-caper Dressing     31
Oriental Salad     32
Pecan Pear Salad     32
Ranch Dressing     32
Main Dishes
Angel-hair Pasta with Grilled Mushrooms     36
Chicken Paprikosh     37
ChickenSalad with Pine Nuts     38
Chicken Salad with Walnuts     38
Crispy Duck     39
Ginger Chicken     40
Mostaccioli     40
Pesto Pizza     41
Shrimp with Capers     41
Thai Noodles with Peanut Sauce     42
Turkey And Gravy     43
Walnut Loaf with Cheese Sauce     44
Party Foods and Side Dishes
Artichoke Frittata     48
Broccoli Salad     48
Cole Slaw     49
Cracked Wheat Salad     49
Dolmas     50
Fruit Dips     51
Grilled Eggplant and Red Peppers     52
Hummus     53
Jell-O Mold     53
Pasta Parmagiana     54
Pesto Torta     54
Potato Salad All-American Style     55
Potato Salad with Fresh Dill     55
Potato Salad German Style     56
Potato Salad Hot And Spicy     56
Red Pepper Tartlets     57
Salad Nicoise     58
Salsa     59
Sesame Noodles     60
Turkey Pasta     60
Turkish Pilaf     61
Wild Rice Pilaf      62
Sauces
Barbecue Sauce     66
Pesto     66
Tahini     67
Thousand Island Mix     67
Tomato Sauce     68
Turkey Herbs     68
Desserts
Almond Cake     72
Baba Rum Cake     73
Bittersweet Chocolate Torte     74
Brownies     75
Chocolate Chip Cookies     76
Crispy Chocolate Chip Oatmeal Cookies     76
Double Chocolate Torte     77
Fudge Frosting     78
Gingerbread Cookies     78
Grated Chocolate Torte     79
Mint Chocolate Brownies     80
Oatmeal Millet Cookies     80
Oatmeal Shortbread Cookies     81
Peanut Butter Cookies     82
Raspberry Mousse     83
Rice Pudding     84
Chapter 7
Hot Tips & History     87

Cocina asiatica or Preserved

2009-01-27T09:36:00.000-08:00

Cocina asiatica (Cocina Tendencias Series)

Author: Ana Perez Martinez

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

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

Look this: Ghosts of the Fireground or Federalist Papers

Preserved

Author: Nick Sandler

A panoramic introduction to a world that will consume and seduce you with its intensity of flavors.

400 Best Ever Budget Recipes or Yoga for Health

2009-01-26T05:55:00.000-08:00

400 Best-Ever Budget Recipes: How to Create Fuss-Free, Economical and Delicious Dishes, with Fabulous Recipes Shown Step by Step in More Than 1800 Beautiful Photographs

Author: Lucy Doncaster

With 400 delicious, healthy and economical dishes, ranging from soups, appetizers and vegetarian main dishes to meat, fish, desserts, breads and preserves, this is the perfect book for anyone on a tight budget who does not want to sacrifice flavour, nutritional values and the enjoyment and satisfaction of making good food for loved ones.

Yoga for Health

Author: Richard L Hittleman

This is more than a Yoga book, more than an exercise book, more than a nutrition guide, more than a cookbook. It is all three. And it presents the total way of life by America's foremost yoga instructor.

Fresh Flavors of India or The Best American Recipes 2002 2003

2009-01-25T02:14:00.000-08:00

Fresh Flavors of India

Author: Das Sreedharan

Here is Indian food as never before: fresh and healthy ingredients, vibrant flavors, and best of all, simple recipes that anyone can master. Chef and restaurateur Das Sreedharan is at the forefront of contemporary Asian cooking, on a mission to introduce the world to the light, home-style dishes of his native Kerala. The vegetarian meals he has created excite the taste buds with such flavorful components as chilies, cashew nuts, mangos, ginger, tamarind and cumin. And they're all combined to delicious effect in crisp snacks to serve with piquant chutneys; crisp, refreshing salads, curries made creamy with yogurt and coconut milk, cooling drinks, delicious desserts, and refreshing ices. Beautiful images by top food photographer David Loftus present it all in colorful style.

Book about: Aprendizagem a Trabalho:Como Crianças de Classe de Trabalho Adquirem Empregos de Classe de Trabalho

The Best American Recipes 2002-2003

Author: Fran McCullough

What is a best American recipe?
It's simple but sophisticated.
It tastes exceptional.
It's one you want to make again and are dying to share with your friends.
It introduces a surprisingly easy technique or gives you a new way to use a favorite ingredient.
It produces the best possible version of a dish.

For this edition, Fran McCullough, one of the nation's most respected cookbook editors, and Molly Stevens, a cookbook author and contributing editor for Fine Cooking, searched through hundreds of sources and then selected the very best -- 150 recipes in all.

You'll find recipes from the biggest names in food, such as the celebrity chefs Mario Batali and Bobby Flay; from esteemed cookbook authors, including Marion Cunningham and Deborah Madison; and from renowned food journalists, like Gourmet's Ruth Reichl and the New York Times's Amanda Hesser. You'll also get superlative recipes from home cooks, such as a scene-stealing side dish and an heirloom holiday dessert.

The Best American Recipes includes notes on the most popular ingredients, time-saving techniques, and the most useful kitchen tools. With crowd-pleasing recipes like Party Cheese Crackers, such weeknight suppers as Simple Salmon, and special-occasion dishes including Spice-Rubbed Turkey and Chocolate Truffle Cake, The Best American Recipes equips you with everything you need to be the most confident cook on the block.

Publishers Weekly

The latest volume in this annual series, with a foreword from enfant terrible culinaire Bourdain (Kitchen Confidential; A Cook's Tour) that concludes "Cook free or die," strives to be of-the-moment, but sometimes feels generic. The recipes collected from books, magazines, newspapers, and the Internet are perfectly serviceable and occasionally truly innovative (Grape Salsa from the San Francisco Chronicle). Each recipe appears with a source, a cook and a header from the editors, as well as helpful cook's notes derived from the testing of approximately 700 recipes during the process of compiling the book. For example, a recipe for Laksa (Malaysian Noodle Soup) from a handout at Ramekins, a California cooking school, has a header that offers an aromatic description of the finished product, as well as notes on variations, a recommendation for buying laksa paste and suggestions for leftovers. Certain recipes are notable for their techniques: Chickpea Salad with Four-minute Eggs from Food & Wine includes a reliable method for soft-cooking an egg so that it coats a salad like a dressing. McCullough (Low-Carb Cookbook) and Stevens (One Potato, Two Potato) produce a list of top-10 trends, and while some observations may seem stale (the return of butter, the popularity of grilling and the national obsession with chocolate) others (bread as an ingredient rather than on its own, "eggs over everything," and cabbage) do surprise. (Oct.) Forecast: This entry in the annual series falls in line with earlier offerings, meaning it will appeal to those who appreciate kitchen quirkiness. Anthony Bourdain's name on the cover may attract additional sales. Copyright 2002 Cahners Business Information.

Enemy of the Steak or Libro de Cocina Ilustrado de la Nueva Dieta Atkins

2009-01-23T22:32:00.000-08:00

Enemy of the Steak: Vegetarian Recipes to Win Friends and Influence Meat-Eaters

Author: Nikki Goldbeck

Don't blame vegetarians for starting this. Who said "real food for real people"? Aren't asparagus, carrots, and tomatoes real? How about all the other delicious fruits and vegetables? Aren't they every bit as real as . that other food? To answer the call to battle, best-selling authors David and Nikki Goldbeck have created a wonderful new cookbook that offers over 300 kitchen-tested recipes--recipes that nourish the body, please the palate, and satisfy the heartiest of appetites.

Enemy of the Steak is divided into fourteen exciting sections: Beyond Basic Breakfasts, Liberating Lunches, Delightful Dinners, Simple Baking, Satisfying Snacks, Give Me Liberty or Give Me Spreads, Elegant Appetizers and Hors D'oeuvres, Super Salads and Salad Dressings, Sensational Soups, Saucy Sauces and Over-the-Top Toppings, A-Company Accompaniments, Winning Main Dishes, Sinfully Good Desserts, and Drinks for Your Health. Throughout the book, the Goldbecks have included practical tips and advice on weight loss, disease prevention, and other important topics. They also offer dozens of fascinating facts about why fruits and veggies are so good for you.

Enemy of the Steak is for everyone who loves a good healthy meal. Simply put, it's great food for smart people. If you have to take sides, you couldn't be in better company.

Marija Sanderling - Library Journal

The Goldbecks, veteran vegetarian cookbook authors, go back to basics with this book, whose opening chapters, titled "Stocking the Pantry" and "Basic Training," provide an excellent introduction to the concept of vegetarianism for newcomers. "Basic Training" offers advice on how to roast, steam, grill, and pressure-cook a wide variety of vegetables, grains, and legumes. The featured recipes range over breakfast options, soups, entrées, sauces, and desserts and emphasize low fat and high fiber, balance carbohydrates and protein, and eliminate trans fats for healthy menu choices. None of the ingredients is too exotic to be found in regular supermarkets. The recipes are nutritionally sound and good tasting but not exceptional. Use of more spices would have made this a better cookbook. No nutritional information for the recipes is given, but the index is excellent. If you need a general vegetarian cookbook on your shelves, this is a good choice for the money. Otherwise, pass.

Look this: Affair to Remember or Pasta

Libro de Cocina Ilustrado de la Nueva Dieta Atkins

Author: Robert C Atkins

Full of satisfying, low-carbohydrate recipes made with fresh and delicious ingredients, this comprehensive collection of recipes and meal plans helps dieters adhere to one of the world's most popular diets without counting calories. Dieters will learn to create dishes from creamy mushroom soup to chunky chocolate ice cream while maintaining their ideal weight for life.

Vegetarian 200 Classic Recipes Shown Step by Step or Michigan Herb Cookbook

2009-01-22T18:51:00.000-08:00

Vegetarian 200 Classic Recipes Shown Step by Step

Author: Roz Denny

Whether you are a committed vegetarian, whether you like to vary your routine with meatless dishes, whether you are cooking for yourself or a large family, this book will provide a fabulous range of continual fresh and inspirational ideas.

Michigan Herb Cookbook

Author: Suzanne Breckenridg

If you're interested in cooking with herbs and want to use the best of Michigan and the Midwest's seasonal foods, then this is the cookbook for you.

The recipe section is written for both the novice and the more experienced cook. Each recipe has helpful information about serving suggestions and menu ideas. Scattered throughout the book are handy tips related to foods, herbs, and cooking. In addition, Michigan Herb Cookbook includes a section on herb growing and designing in which planting, growing, freezing, drying, and storage tips for over thirty herbs are explained in detail.

You will find over 150 recipes in the book's seven chapters. More than half are low-fat, and there are many vegetarian favorites. Also, a chapter devoted to condiments and "little extras" contains various herb blend, vinegar, chutney, pesto, and sauce recipes, such as Sun-Dried-Tomato Pesto and Roasted Red Pepper Sage Sauce.

Suzanne Breckenridge, formerly a ceramics and cooking instructor, is now a food stylist and caterer. Marjorie Snyder is a freelance food writer, a cooking teacher at a junior college, and cofounder and president of the Madison Wisconsin Herb Society.

Grillin and Chilin or The Very Best Cooking Guide and Recipe Organizer

2009-01-21T15:09:00.000-08:00

Grillin' and Chili'n': More than Eighty Easy Recipes for Searing, Sizzling, and Savoring Venison

Author: Kate Fiduccia

As any hunter or gourmet will tell you, venison is one of the great culinary treats, whether cooked on a grill or slowly simmered on a stove.
Grillin' & Chili'n' serves up eighty winning recipes that will have family and friends begging for more. There are recipes for marinated steaks, ribs, burgers, and sausages, including Balsamic Buck Steaks, One-for-the-Road Moose Ribs, Thai Pita Burgers, and Dijon Venison Sausage Kebobs. You'll also find superb chili recipes from the easy-to-prepare Quick-Fix Venison Chili to the slow-cooked Sloppy Does. Recipes that incorporate chili as a main ingredient are also featured, such as Venison Pronto Chili Taco Salad, Chili Shepherd's Pie, and even Mini Chili Cupcakes! Also included are some no-fail marinades, rubs, and butters to highlight your meals, and fabulous accompaniments such as Sizzlin' Fresh Tomato Salsa and Cheesy Grilled Zucchini. An invaluable listing of mail-order sources for venison (if you don't harvest your own) and grill accessories will come in handy, as well as a cooking conversion chart.
From one of the most respected experts on the subject, this is the most mouth-watering guide yet to preparing venison.

The Very Best Cooking Guide and Recipe Organizer

Author: Alex A Lluch

The Very Best Cooking Guide & Recipe Organizer is two wonderful products in one, making it the most useful and all-encompassing cookbook available. First, it features a full back-to-basics information guide that will help even the most inexperienced cook make the most out of recipes and learn to prepare meals like a gourmet chef. Second, the product contains an attached hardcover accordion file folder to keep cherished recipes safe and handy. As a bonus, the product includes a pop-up cardboard easel for displaying loose recipes, featuring a protective plastic sheet to guard the recipe while cooking. This product is the ideal gift for newlyweds or anyone who wants to improve their kitchen skills. The guide is an invaluable tool that will undoubtedly minimize kitchen stress while maximizing cooking fun!

Dungeness Crabs and Blackberry Cobblers or Spices and Herbs Lore and Cookery

2009-01-20T11:28:00.000-08:00

Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook

Author: Jane Hibler

Explore the rich food heritage of the Northwest—a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history, geography, and personal reminiscences into this collection of 212 recipes from the area. Her dishes succeed in blending the old with the new in delectable combinations that feature all the delights that the Northwest has to offer.

Spices and Herbs, Lore and Cookery

Author: Elizabeth S Hayes

The romance and use of spices, herbs — 86 familiar, exotic plants illustrated, examined for legendary lore, current use. Also 73 recipes. "An adventurous exploration." — Richmond Times-Dispatch.

Richmond Times-Dispatch

An adventurous exploration.

White Dog Cafe Cookbook or Kitchen Sessions with Charlie Trotter

2009-01-18T02:43:00.000-08:00

White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant

Author: Judy Wicks

The White Dog Cafe has earned interational acclaim for its exceptional food, innovative menus,and commitment to community involvement and social responsibility. Now, in their first cookbook, Proprietor Judy Wicks and Chef Kevin von Klause share 250 kitchen-tested recipes for their internationally inspired American cuisine, along with tales of adventure from more than 15 years of implementing the White Dog's philosophy of 'eating well while doing good.'

They accomplish this by using the freshest produce available, buying it from local farmers, sponsoring and interacting with sister restaurants around the world and at home, and opening up their restaurant as a forum for lectures and debates on social issues from public education and environmental protection to bioethics and international peace.<>p>Illustrated with Judy Wicks' delightful line drawings and evocative black-and-white photographs of the restaurant's canine-inspired decor, the Whitte Dog Cafe Cookbook is an entertaining read and an important culinary reference sure to inspire any cook -- in the kitchen or in the community.

The New York Times - Marchese

The White Dog Cafe has become not only one of [Philadelphia's] most consistently popular and well-reviewed restaurants, but also Ms. Wicks' chautauqua.

Publishers Weekly

Wicks, a community activist, and von Klause, a chef, are partners in a 15-year-old Philadelphia restaurant known for its advocacy of organic foods and innovative food preparation. Here, they offer some 250 recipes. As is often the case with restaurant-based cookbooks, however, a significant number of dishes require considerable skill and time, e.g., Baked Shrimp and Pork Spring Rolls with Apricot-Pickled Ginger Dipping Sauce. The homemade pasta in Braised Wild Mushrooms Under Herb-Printed Pasta requires fresh herbs sandwiched between two thin sheets of dough. Chili-Rubbed Duck Breasts with Sun-Dried Cherry Glaze calls for one cup of Veal Demi-Glac, which can be prepared in advance but takes up to five hours to reduce. Some dishes, such as Watermelon and Shrimp Salad with Jalapeno-Lime Dressing, unite ingredients with startling invention. The authors shine with simpler meals such as Sauted Chicken and Mushrooms in Marsala-Sage Sauce and Tarragon-Braised Lamb Shanks. Photos not seen by PW. (Mar.)

Marchese

The White Dog Cafe has become not only one of [Philadelphia's] most consistently popular and well-reviewed restaurants, but also Ms. Wicks' chautauqua. -- The New York Times

What People Are Saying

Alice Waters
The White Dog Cafe is an extraordinary example of a restaurant that offers delicious food, inspired by the local agriculture. Judy Wicks and Kevin von Klause understand the important relationship of food and culture. -- Chef of Chez Panisse

Ben Cohen
The White Dog Cafe is food for the body and the spirit. This book will bring joy and great food to your table. It is nourishment in the most complete sense. -- Co-founder, Ben & Jerry's Ice Cream

New interesting textbook: Marketing

Kitchen Sessions with Charlie Trotter

Author: Charlie Trotter

The companion volume to Trotter's 13-part cooking series, this fine-cuisine cooking class for the home chef features information on cooking essentials--plus 120 fantastic recipes. Full color.

Everyday Vegan or Middle Eastern Home Cooking

2009-01-17T16:01:00.000-08:00

Everyday Vegan: 300 Recipes for Healthful Eating

Author: Jeani Rose Atchison

The vegan recipes in this book are based on the premise that eating whole natural foods enhances the body's innate healing abilities. Everyday Vegan inspires readers to take responsibility for their well-being by giving them knowledge and confidence in meal preparation. The book also includes kid-tested menus for nurturing a vegetarian child, explanations on how certain food components work in the body, and cleaning tips for a chemical-free home.

Book about: Food Wine Cocktails 2007 or How the Rich Get Thin

Middle Eastern Home Cooking: Quick, Easy, Delicious Recipes to Make at Home

Author: Tess Mallos

Middle Eastern Home Cooking features a mouth-watering selection of dishes that make use of the region's amazing array of spices and flavors. The book includes a comprehensive introduction to Middle Eastern cuisine, utensils, and ingredients, as well as step-by-step food preparation and cooking techniques. This gorgeous book provides a valuable and fascinating insight into the various culinary developments of the region's countries. The easy-to-follow recipes accompanied by invaluable time-tested hints make it easy to prepare traditional dishes as well as many contemporary favorites. Tabbouleh, Lamb with Okra, Orange Rice with Chicken, Stuffed Tomatoes, Figs in Syrup, and a range of flavorsome coffees are just a few of the tempting and delicious recipes in Middle Eastern Home Cooking. Filled with authentic recipes and beautiful full-color photography, Middle Eastern Home Cooking brings the exotic flavors of Middle Eastern cooking to the home kitchen.

	Introduction	8
	Ingredients	14
	Step-by-step techniques	18
	Step-by-step Grapevine leaves
	Step-by-step Handling phyllo
	Step-by-step Baked pastry rolls
	Step-by-step Drained yogurt
	Appetizers	26
	Tahini sauce
	Parsley and tahini sauce
	Yogurt and cucumber dip
	Eggplant and tahini puree
	Stuffed grapevine leaves
	Chickpea patties
	Chickpea and sesame puree
	Soups	36
	Meatball soup
	Lentil and Swiss chard soup
	Red lentil soup
	Cold yogurt soup
	Salads	42
	Bulgur and parsley salad
	Village salad
	Tomato salad
	Toasted bread salad
	Beet with garlic sauce
	White bean salad
	Seafood	50
	Braised octopus and onions
	Fish with tomato-herb sauce
	Fish balls
	Baked fish with hot chili sauce
	Fish curry
	Mussel pilaf
	Spiced shrimp and rice
	Chicken	60
	Circassian chicken
	Roast stuffed chicken
	Pot roasted chicken
	Skewered grilled chicken
	Orange rice with chicken
	Meat	68
	Meatballs in tomato sauce
	Moussaka
	Stuffed onions
	Lamb kebabs with yogurt marinade
	Roast lamb
	Lamb chops with pasta
	Lamb with dried fruit
	Preparing kibbe
	Kibbe balls in yogurt
	Baked kibbe
	Lamb with okra
	Preparing okra
	Vegetables	86
	Artichokes with fava beans
	Stuffed tomatoes
	Spinach and eggs
	Herb omelet
	Stuffed eggplants
	Green beans in oil
	Baked mixed vegetables
	Chickpeas with spinach
	Cabbage rolls
	Rice and grains	100
	Turkistan carrot pilaf
	Bulgur pilaf
	Rice pilaf
	Steamed rice
	Steamed crusty rice
	Saffron rice
	Rice with onion
	Desserts and sweets	106
	Figs in syrup
	Almond cream pudding
	Date crescents
	Shortbread cookies
	Nut pastries
	Almond baklava
	Semolina cake
	Yogurt cake
	Coffee	118
	Kafes
	Turk kahvesi
	Qishr
	Qahwi
	Qahwat
	Glossary	120
	Bibliography	124
	Index	125
	Guide to weights & measures	128

Preservation of Food or Ace Bakery Cookbook

2009-01-17T05:20:00.000-08:00

Preservation of Food

Author: Olive Hayes

This 1919 book by Olive Hayes outlines recipes and instructions for the safe and delicious preservation of fresh food products.

Books about: Corporate Governance or Transnational Civil Society

Ace Bakery Cookbook: Great Recipes with Bread

Author: Linda Haynes

ACE Bakery has become a Toronto institution, supplying gourmet bread to more than 700 of the finest restaurants, hotels, caterers, and specialty food shops. At ACE Bakery Cafés throughout the city, customers enjoy hand-made sandwiches, soups and all things that go great with bread -- even dessert! This cookbook showcases the recipes used and inspired by ACE Bakery, developed by co-owner Linda Haynes. Chapters include Breads and Basics; More than Toast and O.J.; Nibbles; Spreads and Other Openers; Soup, Soupe, Zuppa; Salads -- Centrepieces and Sides; Sandwiches and Picnics; Not Just Meat and Potatoes; and Sweet Things. Whether you love the scent of fresh bread baking in your oven or want inspiration for food that goes great with bread, this is the ideal book.

In 1985 Linda and her husband Martin began experimenting on all kinds of loaves. In 1993, ACE Bakery sold its first loaf of bread and has since grown into one of Toronto's favourite places for bread and other fresh food.

Awarded the World Gourmand Best Bread Book (English Language) in 2004.

Pillsbury Family Christmas Cookbook or Industrial Drying of Foods

2009-01-16T17:39:00.000-08:00

Pillsbury Family Christmas Cookbook: Celebrate the Season with More than 150 Recipes, Plus Fun Craft Ideas

Author: Pillsbury Editors

A bountiful new collection of recipes and creative ideas, this cookbook combines Pillsbury expertise with this perennially popular subject to present more than 200 recipes, gifts, and ornaments to create the merriest Christmas ever. 60 full-color photographs.

Introduction: Create a Magical Merry Christmas.

1. Seasonal Starters and Snacks
Tasty tidbits to jump-start your party.

2. Holiday Bread Basket
Sweet and savory breads for special occasions.

3. Casual Get-Together Meals
Easy entrées for family and friends.

4. Christmas Day Entrées
Extra-special recipes for the big day.

5. All the Trimmings
Festive side dishes and salads.

6. Delectable Desserts
Top off your holiday meal with a sweet treat.

7. Sweet Shoppe
Candies and cookies to celebrate the season.

8. Homemade Gifts from the Kitchen
Creative ideas to please everyone on your list.

9. Kids’ Workshop
Fun projects to make, give and enjoy.

Helpful Nutrition and Cooking Information.

Index.

Look this: Heavenly Sword or Learning the Korn Shell2nd Edition

Industrial Drying of Foods

Author: Christopher G J Baker

Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.

International Soup Book or Troubleshooting Tips for Your AGA

2009-01-16T08:57:00.000-08:00

International Soup Book

Author: Susan R Friedland

The International Soup Book offers more than sixty recipes for the world's original and undisputed champion of comfort foods--soup. You'll find soups hot and cold, spicy and mild, with meat and without. You'll also find soups to mark the start of a fabulous meal, and soups that are fabulous meals in themselves. All the classics are here, including such American regional favorites as New England Clam Chowder and Seafood Gumbo, Bouillabaisse from France, Thai Crispy Fish Spicy Soup, Italian Pasta e Fagioli, and dozens more. In addition, there are recipes for four basic stocks, the foundation on which all good soups are built.

The definitive soups included in this collection offer all of the nutritional benefits of a hot, comforting meal without unnecessary fuss in the kitchen. Whether you prepare Chicken Soup with Matzo Balls to cure what ails you, dazzle your dinner guests with an incomparable Vichyssoise, or transform the daily catch into Fish and Onion Stew, The International Soup Book promises to delight and to become a well-worn addition to your kitchen shelf.

Book about: The Kava or Cooking with Faith

Troubleshooting Tips for Your Aga

Author: Amy Willcock

More than just a cooker, this stored-heat oven is a style statement and a way of life. But Agas are notoriously tricky to master. What do you cook where? How do you control heat loss? How do you bake the perfect cake? Amy Willcock answers all these questions and many more. From advice on temperature and timings to vital cooking equipment, to cleaning and servicing, and even using an Aga for more than just cooking, this is the top book of tips for every Aga owner. Amy also answers the most Frequently Asked Questions about Agas, with a general troubleshooting guide to cover every eventuality.

Chocolate Fads Folklore and Fantasies or Weeknight Grilling with the BBQ Queens

2009-01-15T22:16:00.000-08:00

Chocolate Fads, Folklore, and Fantasies: 1,000 Plus Chunks of Chocolate Information

Author: Linda K Fuller

All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying your chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses Chocolate fads - chocolate books, goodies, clubs, festivals, fund-raising, marketing, media, and novelties; Chocolate Folklore - chocolate companies, history, nutrition, moguls, quotes, tips, trivia, and chocolate types; and Chocolate Fantasies - chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that you can find out how much you really know about chocolate.

Book review: What You Didnt Think to Ask Your Obstetrician or The Anatomy of Hope

Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous

Author: Karen Adler

The BBQ Queens are back to show the world that grilling is not just for the weekend! In Weeknight Grilling with the BBQ Queens, Karen Adler and Judith Fertig offer 100 easy and versatile recipes for weeknight dinners on the grill, and most can be prepared in 45 minutes or less. The Queens' straightforward, fun-loving approach shakes up the monotonous routine of cooking dinner and gives busy people everything they need to get healthy, great-tasting meals on the table quickly. All the recipes and suggestions needed for each dinner are included on a two-page spread for maximum convenience, and the ingredients called for are either readily available in grocery stores or already sitting in the pantry. The BBQ Queens explain a variety of grilling techniques, such as skewering and stir-grilling; offer Time-Saving Tiara Touches providing shortcuts and other ways to streamline dinner prep; and include recipes for turning grilled leftovers into wonderful new dishes.

Publishers Weekly

The authors of the BBQ Queens' Big Book of Barbecue apply their trademark can-do spirit to the ever-popular weeknight dinner format. Every dish-whether a salad, burger, steak or otherwise-can be grilled over a variety of fires, from briquettes to wood pellets, in 45 minutes (including prep time). With tiaras planted firmly atop their heads, Adler and Fertig show how to save time by using prepared supermarket items, including salad greens, hard-boiled eggs, sliced pepperoni, already-cut cheese, shredded carrots and cabbage, and three-bean salad, rationalizing, "You'll pay a little more, but isn't your sanity worth it?" Additions to each recipe-set apart in notes headed "You've Got Dinner!"-list easy and complementary side dishes, like Saut ed Green Beans to accompany Low Country Black-Eyed Peas and Grilled Jumbo Shrimp Salad with Hot Bacon Dressing (although recipes for the sides, which are generally simple, aren't offered). The introductory chapter, "Weeknight Grilling with a Tiara Touch," reveals techniques, utensils and timetables. Recipes involve many trendy ingredients (e.g., hearts of palm, baby bok choi, turkey steaks), and the sheer variety of ingredients will let home cooks call on whatever happens to be in their pantry. 2-color illus. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

The BBQ Queens-the ones who wear tiaras while they grill-are back, with a follow-up to The BBQ Queens' Big Book of Barbecue. Here they present 100 easy recipes that can usually be prepared in 30 to 45 minutes or less. Most of them include suggestions for rounding out the menu, and many provide timesavers ("Tiara Tips"); boxes titled "Life in the Fast Lane" offer additional ideas for quick fixes, finishing touches, and the like. The tiara gimmick wears thin after a while, but the recipes are fresh, simple, and appealing. For most collections. Copyright 2006 Reed Business Information.

100 Main Courses for Every Occasion or Thai Cooking Made Easy

2009-01-15T12:35:00.000-08:00

100 Main Courses for Every Occasion: Classic and Contemporary Meals, Family Favourites and Impressive Recipes You Can Absolutely Rely On

Author: Jenni Fleetwood

Easy-to-follow recipes for poultry and meat, fish and seafood, salads, vegetarian options, pies, casseroles and one-pot meals.

New interesting book: Stratégie marketing

Thai Cooking Made Easy: Discover the Exotic Tastes of Thailand with over 60 Fabulous Step-by-Step Recipes

Author: Becky Johnson

A sumptuous guide to Thai food with irresistible recipes that ensure success every time.

Hardy Gingers or Spago Desserts

2009-01-15T03:54:00.000-08:00

Hardy Gingers: Including Hedychium, Roscoea, and Zingiber (Royal Horticultural Society Plant Collector Guide Series)

Author: T M E Branney

Flamboyant members of the family Zingiberaceae — including Hedychium, Curcuma, Roscoea, and Zingiber — are once again on the wanted list as people discover their intricately constructed flowers, beautiful perfumes, and lush foliage. Although the majority of gingers originate in the tropics, a substantial number come from temperate zones or high altitudes and are perfectly at home in the temperate garden. These hardy gingers are the primary subject of this book. In the wild, gingers fit a variety of ecological niches, and diversity is the key to their success in the garden. They make dramatic focal points in tropical-style plantings but can look equally impressive in traditional herbaceous borders, woodland settings, rock gardens, water gardens and containers. Branney charts the history of gingers from their 19th-century heyday through modern-day hybridization programmes to the latest introductions of new species. A comprehensive plant directory ranges wide in its coverage. Valuable cultivation advice includes techniques for breaking dormancy, maintaining soil nutrition, and understanding individual plants' hardiness requirements. Captivating photographs complement the descriptions and convey the distinctive charms of these irresistible plants. This book brims with new finds that will tempt newcomers, delight enthusiasts, and ensure hardy gingers a place in every 21st-century garden.

New interesting textbook: Walking or The Tao of Healing

Spago Desserts

Author: Mary Bergin

Mary Bergin's fabulous desserts have helped make Spago, winner of the 1994 James Beard Award for the best restaurant of the year, a landmark the world over. Now, in these pages, Bergin tells us her secrets. First, start with basic recipes: Chocolate Chiffon Cake, Buttermilk Cake, Cheesecake, Brioche, Shortcakes, Puff Pastry, and Pie Dough. Then, as Bergin shows us, you can vary these basics to produce such wonders as Austrian Chocolate Cake, Lemon Buttermilk Cake, White Chocolate Rum Raisin Cheesecake, Apricot Rolls, Peach and Berry Cobbler, Apple Pear Tarte Tatin, Fresh Cherry Lattice Tart, and many, many more.

The unique ability of Mary Bergin and Judy Gethers, Wolfgang Puck's longtime collaborator, to break down even the most complex recipes into simple basics makes this book perfect not only for seasoned bakers, but also for enterprising novices. To aid beginners, the authors include an extensive glossary of ingredients, equipment, and techniques, as well as numerous practical illustrations that clarify and complement the written text. The instructions are clear and simple, replete with helpful tips and advice.

In Spago Desserts, you will find everything from Chocolate Chocolate Chip Cookies to Cherry Clafouti. Great Spago staples, such as the sumptuous Opera Cake, are intermixed with simple pleasures — Brownies, Spago's Old-fashioned Apple Pie, muffins of all shapes and sizes — and not-so-simple pleasures, such as Tiramisu, Fresh Berry Napoleon with Caramel Sauce, and Chocolate Truffles with Brandied Apricots. For those who wish to indulge less sinfully, the authors have also included a few superb fat-free recipes, such as Grapefruit Vodka Sorbet andStrawberries in Port Wine.

Bergin and Gethers have worked for years with Wolfgang Puck, Spago's chef and owner, and have mastered the rare blend of classical teaching and innovative spirit that have made Spago in Los Angeles and the new Spago in Las Vegas among the best restaurants in the world. Spago Desserts is a brilliant addition to the Spago line of cookbooks, and, like its predecessors, it is sure to become a modern classic. Now you can make these desserts, whether fat-free or sinfully delicious, at home, exactly as they are prepared in the Spago kitchens.

Library Journal

Bergin is the executive pastry chef at the Las Vegas branch of Wolfgang Puck's acclaimed Spago restaurant. With coauthor Gethers, a food writer, she presents the favorite Spago desserts, from Austrian Chocolate Cake to Chocolate Hazelnut Truffles. The authors have made a real effort to make even their most complicated recipes accessible to the home cook, with thoughtful explanations of various techniques, clear recipe directions, and substitutions or adaptations when necessary. Puck's cookbooks (most recently, Adventures in the Kitchen, LJ 12/91), like his restaurants, are popular, and this one from his pastry chef is likely to be too.

Recipes from the Old Mill or Coffee Time Quilts

2009-01-14T16:13:00.000-08:00

Recipes from the Old Mill

Author: Sarah E Myers

Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns.

"This collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual." -- Publishers Weekly

Publishers Weekly

The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines. (Oct.)

Library Journal

The authors are sisters who grew up near an old grain mill, and Lind's husband is the miller there today. Both sisters have a background in home economics (Lind is a registered dietitian), and these are the recipes they have developed over the years. There are corn, wheat, rye, buckwheat, and multigrain breads, as well as some main dishes and desserts based on grains. Many old-fashioned breads are included, and the book has a nice, homey feel. A number of excellent books by artisan bakers have appeared in recent years, including Joe Ortiz's The Village Baker (LJ 12/92); with its sense of home and family, Recipes from the Old Mill has its own appeal.

Coffee-Time Quilts: Super Projects, Sweet Recipes

Author: Cathy Wierzbicki

Rich cappuccinos and espressos, creamy lattes and mochas-America's love affair with coffee is hot! In this impeccably brewed, full-bodied collection of quilts and recipes, you'll find the perfect project for your discerning taste.

Choose from a dozen projects, with chapters celebrating "Robust Roasts," "Java Jolts," and "Decaffeinated Delights"
Projects range in style from rich, dark quilts to bright, bold designs and romantic quilts
Recipes for indulgent baked goods-perfect to pair with coffee-are sprinkled throughout

About the Author

Hometown: Snohomish, Washington (near Seattle)
Cathy Wierzbicki is the author of two previous books and the owner of Time to Quilt, a pattern-design company.

Someones in the Kitchen with Mommy or Hollyhock Cooks

2009-01-14T06:31:00.000-08:00

Someone's in the Kitchen with Mommy: 100 Easy Recipes and Fun Crafts for Parents and Kids

Author: Elaine Mage

Now parents and their children can have fun together in the kitchen, creating nutritious, low-fat, and tasty snacks and meals for holidays, rainy days, or any day!

Someone's in the Kitchen with Mommy contains 100 recipes that are not only fun to make but also look great, taste delicious, and are healthy, too. What kid could resist Macaroni and Cheese in a Broccoli Forest... Green Shamrock Soft Pretzels... or a Chili Sundae?

Elaine Magee, M.P.H., R.D., is a recognized authority on health and nutrition and the author of the bestselling book Fight Fat & Win.

New interesting textbook: Essentiel de Statistique D'affaires

Hollyhock Cooks: Food to Nourish Body, Mind, and Soul

Author: Linda Solomon

Imagine a luxury retreat center nestled in the tall forest of an island paradise where the sea laps at the beach below. Now add the most delicious food imaginable, created by a host of talented artist-cooks using vegetables and flowers gathered from the center's lush gardens, and presented with delicate care. Then think of the most well-known names from the body, mind, and soul circuit who frequently teach here, and the guests who hail from the furthest reaches of the continent. . . .

This is Hollyhock. Located on Cortes Island in British Columbia's Georgia Strait, Hollyhock is about nourishing those who work to make the world a better place. It has been attracting visitors like bees to honey for the past 25 years-partly because of its delicious food.

Now, for the first time, Hollyhock Cooks showcases the best of its globally influenced cuisine, with more than 200 recipes including everything from soups and salads to entrees, sauces and spreads, desserts, and drinks. Special chapters focus on how to combine garden with kitchen, and on secrets for cooking for a crowd. And interspersed throughout are comments from the famous Hollyhock presenters-Ram Dass, Eckhart Tolle, Robert Bly, Joan Borysenko and more-on their very favorite dishes.

"Maharaji said that we should eat only food cooked with love. The food at Hollyhock is tasty, cooked with care and love. I take away a soft sweetness and a fat stomach!"-Ram Dass

Linda Solomon is an award-winning journalism teacher and freelancer whose work has been widely published; she is also a contributing editor to Body and Soul Magazine. Moreka Jolar has worked with cooks at Hollyhock to collectand test their best recipes. Maria Robledo is one of New York's best-known food photographers. All spend as much time as possible on Cortes Island in British Columbia.

In the Hands of A Chef or 500 Mediterranean Recipes

2009-01-13T19:50:00.000-08:00

In the Hands of A Chef: Cooking with Jody Adams of Rialto Restaurant

Author: Jody Adams

How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.

In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.

Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.

From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients-- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.

Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great one? Put yourself in the hands of Jody Adams with In the Hands of a Chef.

Publishers Weekly

Adams, chef at Boston's acclaimed restaurant Rialto, identifies two popular cookbook approaches easy and elaborate and calls for a third: "artisanal home food." As lovely as this sounds, this book also falls under the heading of complicated. However, Rialto's fans will cheer at the chapter of signature recipes like Soupe de Poisson and Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce. Smoked Salmon Rolls with Arugula, Mascarpone, Chives and Capers and sophisticated entries like Grilled Bluefish with Pomegranate Glaze and Cucumber-Yogurt Sauce are perfect for dinner parties. Terrific sides like Beet and Spinach Salad with Goat Cheese and Grilled Fresh Figs double as light lunches. Helpful sidebars explain, for example, how not to overcook pork, but instructions on "How to Break Down a Duck" are confusing. Recipe titles read like advanced Tai Chi maneuvers: Acquacotta Porcini Broth with Soft Polenta, Taleggio, and a Poached Egg... and truffle oil, if the authors hadn't run out of space. There are some exceptions to the elaborate rule, such as Roasted Tomato and Farro Soup, Oliver's Chicken Stew and Orzo in Chicken Broth with Many Greens and Asiago. The pasta chapter includes homemade pastas, and a pizza chapter with fairly simple recipes, but the book gets its mileage out of more elaborate dishes like Fried Rabbit in Hazelnut Crumbs with Peaches and Braised Oxtails with White Beans. In the end, the recipes are clearly written and certainly delectable. Illus. not seen by PW. (Jan.) Copyright 2001 Cahners Business Information.

New interesting book: Assistência Agora:Questões de Hoje, Tendências de Amanhã

500 Mediterranean Recipes

Author: Beverley Jollands

Nothing evokes the sun-drenched pleasures of a Mediterranean holiday more than a leisurely meal made with authentic local ingredients. This stunning collection of 500 recipes draws on the Mediterranean's traditional fresh and healthy produce.

More Super Juice or Transilvania

2009-01-13T09:08:00.000-08:00

More Super Juice: Juicing for Heatlh and Healing

Author: Michael Van Straten

Juices to boost vitality, provide protection, cleanse the body, and much more.

More Super Juice follows the highly successful formula of the author's original book by featuring juices for various health benefits: power, long-term vitality, cleansing the system, protection from disease, and increased sex drive. Michael van Straten includes chapters on mood-boosters, brain-boosters and slimming juices, with a section on healing that offers detox diets, a pick-yourself-up juice diet, and an immune-boosting juice diet.

Recipes include:

Instant energizer: carrots, apple, kiwi fruit and parsley

Sweet surrender: banana, yogurt, watermelon, honey, ice cubes

Long-life lemonade: carrots, radishes, apples, lemon, beet, sauerkraut

Whiskey Mc Vital: oranges, lime, lemon, green grapes, ginger, whiskey, boiling water

Wrinkle zapper: apples and cherries.

More Super Juice also suggests juices to try for dealing with common conditions such as headaches, colds, insomnia and menstrual problems. With juices to benefit everyone, this book is a super resource.

Transilvania: Romanian Cuisine

Author: Catalina Radu

I come from a big family of five children-one brother and three sisters. I am the second child in the family after my brother. My parents taught me many family values; one, which I love the most, is cooking. My mother gave me a wooden spoon at an early age. I love cooking for family and friends. I came to the United States in the fall of 1997. Now I live in Maryland, with my husband, Waldo Mojica, who is from Puerto Rico. Waldo inspired me to write this book. He loves and appreciates my cooking very much. This is my first book. Also, I'm working on a bilingual book for children, English-Romanian and Romanian-English. I love and enjoy cooking, traveling and reading. I speak English, Romanian and basic Spanish.

Cocktails or Taste of Hawaii

2009-01-12T21:26:00.000-08:00

Cocktails: Style Recipes

Author: Norman Kolpas

HOW TO MAKE THE PERFECT DRINKS FOR EVERY OCCASION -- FROM MINTY MOJITOS TO RICH COFFEE TREATS -- AND SIMPLE WAYS TO SERVE THEM IN STYLE
• More than 50 easy-to-make recipes for popular cocktails as well as contemporary variations of classic drinks
• Simple ideas and inspiration for serving mixed drinks with style, whatever the season or occasion
• Expert guidance on selecting essential glassware and bar tools to help you set up the ideal home bar

Interesting book: Visio 2003 For Dummies or The Inner History of Devices

Taste of Hawaii

Author: Jean Marie Josselin

Hawaii is at the center of one of the most enduring fusion-food trends-Pacific Rim cooking. A Taste of Hawaii was ahead of its time in 1992, when it was first published in hardcover: In Spring 2000, the trade paperback will find a ready, hungry market. Shattering the mainland's stereotype of luau food-poi, pineapple, and roast pig- the 125 recipes in A Taste of Hawaii combine fresh ingredients indigenous to the islands with local seafood and tropical produce. The acclaimed Jean-Marie Josselin, chef-owner of the enormously popular A Pacific Cafe, which is located in Kauai, Oahu, and Maui, brings classical French training to Hawaii's exotic fare. His multicultural concoctions result in unique, utterly delicious dishes. Stunning photos and sensual illustrations make the book as irresistible as the food.

Jean-Marie Josselin, chef and owner of the highly regarded A Pacific Cafe in Kauai, Oahu, and Maui, was born in France and educated at the Culinary School of Paris. He worked in L.A. before moving to Hawaii and uncovering the possibilities of Pacific Rim cuisine. MARTIN JACOBS is a professional photographer based in New York City. His photographs have appeared in Spirit of the Harvest, The International Chocolate Cookbook, and The Foods of Vietnam. COCO MASUDA, is an illustrator and graphic designer in New York. She traveled to Hawaii to research the artwork for this book.

Dining Dakota Style or Cognac

2009-01-12T12:44:00.000-08:00

Dining Dakota Style: A Celebration of Heart and Recipes

Author: Junior League of Sioux Falls

Deemed the official cookbook of Sioux Falls, Dining Dakota Style offers a collection of recipes ranging from elegant entrees and desserts to simple regional favorites. South Dakota is presented through culinary traditions and stunning photography. Delight in the treasured dishes inspired from the heartland to dine Dakota style.

New interesting book: Configuring CallManager and Unity or Inside Microsoft SQL Server 2005

Cognac: The Seductive Saga of the World's Most Coveted Spirit

Author: Kyle Jarrard

"Rich in history and admirable scholarship. . . . It's a fine grande champagne of a book, to be savored over and over."
-Patricia Wells, author of The Provence Cookbook Called the "brandy of the gods" by Victor Hugo, Cognac is a universal symbol of refinement and quality. In the first comprehensive history of this celebrated drink, Kyle Jarrard charts Cognac's birth in the 1500s and its transformation into the world's most coveted brandy. Along the way, he reveals how Cognac distillers weathered vineyard die-offs, the German occupation, and other challenges over the years-and offers a fascinating behind-the-scenes look at Hennessy, Remy-Martin, Courvoisier, Martell, and other legendary brands.
For any Cognac lover, this fascinating book will make the perfect gift.
Kyle Jarrard (Paris, France) is a senior editor at the International Herald Tribune and author of the highly acclaimed novels Over There and Rolling the Bones.

Publishers Weekly

It's fitting that a Paris-based novelist and International Herald Tribune editor should chronicle the history of the famously refined French brandy. And Jarrard does a nice job of it, offering a thorough, well-researched and objective history of cognac. He begins with a geological history of the French province of Charente, on the Atlantic coast, where the town of Cognac is located. The Romans brought the first grapes to the region, but it would be centuries before viniculture really took root there. The earliest attempts to make what we now call cognac began during the Middle Ages, as alchemists and apothecaries experimented with putting local grape pressings through their distillation apparatuses. While France evolved from a feudal kingdom into an imperial, colonial power, the cognac-making process developed, although factors like weather and warfare often prevented distilleries from obtaining the necessary raw materials. By the Napoleonic era, however, cognac began appearing on the world market, and its makers worked at refining their product and their methods as demand for the elegant, amber, aromatic brandy increased. Jarrard brings the story to the present, examining the various brands dominating the market today, including Hennessy, Remy-Martin and Courvoisier. Although a more driving narrative and some strongly defined characters would've given this text more life, it's a must for aficionados. B&w photos. (Mar.) Copyright 2005 Reed Business Information.

Library Journal

Novelist Jarrard (Rolling the Bones) tries his hand at nonfiction in this history of the Cognac business. The first part of the book provides a rather ordinary survey of French history and how geology, politics, and religion contributed to the economic development of the Cognac region and its famous distilled spirits. In the last part of the book, however, Jarrard shifts to profiling the firms and people of today who contribute to the current success of the Cognac trade. Cognac production comes to life, and Jarrard provides a fascinating look at the growers, barrel-makers, bottle-makers, and producers of Cognac. In this respect, he succeeds in doing for Cognac what William Echickson did for Bordeaux in Noble Rot: A Bordeaux Wine Revolution. Since tasting notes are sparse, this book will appeal more to readers interested in the business rather than the sipping of Cognac. Recommended for large public libraries and special collections.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2005 Reed Business Information.

Galletas Cookies or Indiana Cooks

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

Galletas/ Cookies

Author: Marie Simmons

This delightful title celebrates the cookie in all its shapes, sizes, and flavors, from homey Scotch shortbread and sparkling holiday stars to sophisticated treats like chocolate espresso bars and elegant hazelnut meringues. Decorating tips and a guide to cookie-making basics ease the way, and color photos add delicious inspiration.

Indiana Cooks!: Great Restaurant Recipes for the Home Kitchen

Author: Diana Christine Barbour

Features great recipes from some of Indiana's best restaurants and chefs, adapted for home cooking.

The Kitchen Table or New Southwest Cookbook

2009-01-11T16:21:00.000-08:00

The Kitchen Table: Brennan's of Houston

Author: Randy Evans

The Kitchen Table is the experience of enjoying dinner in the private dining room within the kitchen of Brennan's of Houston-ringside! From that vantage point, in command central of that superlative restaurant, friends of Brennan's of Houston can observe the line cooks, the dishwashers, the salad and pastry chefs as they move with snappy efficiency and athletic energy around the gleaming kitchen festooned with copper pans. For groups of as many as ten friends or family at The Kitchen Table, the chefs prepare customized tastes from the lavish menu over which Executive Chef Randy Evans presides.

Under Chef Evans' inventive leadership is unfolding at Brennan's of Houston an exciting revival of classic dishes with an evolving of Texas Creole cuisine into the now. Customers become friends of Brennan's, and, says Chef Randy, "We keep our customers thinking, personally educating them and moving their palates forward."

The Kitchen Table: Brennan's of Houston opens with "Diaries of the Kitchen Table," customers' telling what they saw, heard, tasted, and learned while dining in the center of the action. Following are chapters corresponding to the seven courses served at The Kitchen Table, from lagniappe through dessert and including "the forgotten course," cheese. The kitchen is open at Brennan's of Houston!

Southern Living

. . . warning: don't start this book on an empty stomach.

Charleston Post and Courier

. . . a star.

South Florida Sun-Sentinel

. . . deliciously different.

Texas Home & Living

. . . a lesson in good Southern hospitality.

New interesting textbook: Add Another Place Setting or New York Times Chicken Cookbook

New Southwest Cookbook: Recipes from Outstanding Restaurants and Resorts in New Mexico, Arizona, Utah, and Colorado

Author: Carolyn Niethammer

Carolyn Niethammer's New Southwest Cookbook showcases 135 recipes from the region's hottest chefs and top-rated restaurants and resorts. Bring fresh style to your menus and dazzle your dinner guests with special dishes from such well-known establishments as Canyon Ranch in Tucson, Arizona; Enchantment Resort in Sedona, Arizona; La Cocina de Luz in Telluride, Colorado; Pink Adobe in Santa Fe, New Mexico; Café Central in El Paso, Texas; and Zion Lodge in Springdale, Utah. These scintillating recipes include:

• Arizona Icicle
• The Shed Posole
• Corn Risotto
• Canyon Ranch Chicken Enchiladas
• Wild Mushroom Quesadilla
• Chocolate Iguana

Southern Herb Growing or Complete Guide to Convenience Food Counts

2009-01-11T07:40:00.000-08:00

Southern Herb Growing

Author: Madalene Hill

The Art of herb growing is enjoying a renaissance in this country, as more and more people are rediscovering the sensory pleasures and tangible rewards of the ancient plants we call herbs. Growers in the American South, where herb gardening can be a sometimes frustrating experience, want to know more about selecting and tending plants in the hot, humid conditions of their region. The varietal lists and cultural information emanating from England or the northeastern United States do not work for the Southern grower. English lavender and French tarragon, for instance, often languish in warm, wet conditions, and instructions that dictate planting parsley in spring in full sun will result in dead plants by August in most Southern areas. It was more than thirty years ago that Madalene Hill and her late husband, Jim, established the Hilltop Herb Farm near Cleveland-a southeast Texas area with growing conditions much like those of most of the South. Their energy and skill, both in growing and cooking with herbs, attracted a strong following in a day when herbs were thought to be strange little plants revered only by a few.

In Southern Herb Growing, Madalene Hill and daughter Gwen Barclay offer a comprehensive guide to growing more than 130 herbs in the conditions peculiar to the American South. With some 300 color photographs to enhance the text, this handsome guidebook tells what to plant, when to plant it, and how to take care of it. Besides the basics of propagating, cultivating, and harvesting, you'll discover pointers on garden design, tips for using herbs, and hundreds of the fascinating historical tidbits that are such an important aspect of the charm of these plants. A special feature of the book is a treasury of 100 exciting recipes from the Hilltop Herb Farm. You'll find mouth-watering appetizers such as Sorrel-Stuffed Mushrooms and Hilltop's Boursin Cheese, savory soups like the cool and creamy Champagne Melon Soup, and refreshingly different salads, vegetable dishes, main courses and scrumptious desserts - dishes proven popular time and time again at the tables of the Hilltop Herb Farm Restaurant.

	Foreword	ix
	Introduction	xi
Part 1	A Herbal Primer	1
	Why Grow Herbs?	3
	Designing a Herb Garden	7
	Getting Started	24
	Growing Herbs in Containers	29
	Propagation: Multiplying & Dividing	34
	Feature Gardens	42
Part 2	A Growing Guide	62
	Plant Listings	65
	Southern Herb Selection Guide	130
Part 3	Cooking With Herbs	135
	Condiments, Sauces, Dressings	144
	Appetizers	150
	Salads	154
	Soups	161
	Vegetables & Side Dishes	165
	Main Courses	171
	Desserts	183
	Sources & Resources	188
	Acknowledgments	190
	Index to Recipes	191
	General Index	192

Book about: Krankenschwester-Betriebsleiter-Überleben-Guide: Praktische Antworten auf Tägliche Probleme

Complete Guide to Convenience Food Counts: Using off-the-Shelf Foods to Create Delicious, Healthy Meals

Author: Lee Ann Holzmeister

With less and less time available to cook at home, more and more people are turning to alternative sources for meals. Diabetes Convenience Food Menus is packed with helpful information such as nutrition facts on pre-prepared and packaged meals commonly available at grocery and convenience stores; how to prepare balanced, healthy meals using convenience foods; and sample menus using convenience foods.

Lea Ann Holzmeister, R.D., C.D.E., is a pediatric nutritionist and nutrition consultant at Phoenix Children's Hospital. She has published several books, including The Diabetes Carbohydrate and Fat Gram Guide.

Art of Polish Cooking or Cakes Galore

2009-01-10T19:59:00.000-08:00

Art of Polish Cooking

Author: Alina Zeranska

This definitive Polish cookbook contains recipes for all the traditional favorites enjoyed in Poland for more than 1,000 years. Also includes menus for authentic Polish meals.

Cakes Galore

Author: Valerie Barrett

Cast your mind back to your childhood days and awaken your senses and memories with this heart-warming compendium of irresistible cake recipes. Delicious photographs of the cakes accompany 120 recipes. The chapters include: Afternoon Tea, Grandma's Favorites, Special Occasion Cakes, Cakes for Kids, Dessert Cakes and Healthy and Special Diet Cakes This comprehensive collection of all-time classic cake recipes contains loads of old favorites to bring back sweet memories of childhood, and a number of new recipes that will have the whole family pleading for more. You'll find old staples like the Pink and White Birthday cake and Dark Chocolate Cheesecake to new interpretations of traditional recipes like German Chocolate cake and Rum Cake. Cakes Galore is your one-stop guide to baking these popular desserts.

Pale Ale or Secrets from the Master Brewers

2009-01-10T10:17:00.000-08:00

Pale Ale: History, Brewing Techniques, Recipes

Author: Terry Foster

Never before has the evolution of pale ale been so thoroughly explored. Terry Foster pays proper homage to this distinctive ale, and the substyles it has spawned.

Go to: Baking Recipes from the Wives and Mothers of our Founding Fathers or Let the Merry Making Begin

Secrets from the Master Brewers: America's Top Professional Brewers Share Recipes and Tips for Great Homebrewing

Author: Patrick Higgins

For the two million people trying to brew beer or ale that meets the quality of the popular microbrews, here's a book that goes beyond the basics and gives practical, expert advice on how to craft a truly distinctive brew. 17,500 first print.

The Vegetarian Factfinder or Quick And Easy Pasta Revised

2009-01-09T23:36:00.000-08:00

The Vegetarian Factfinder

Author: Ellen Klavan

"Mom, I think I want to become a vegetarian. But will that really help save the rain forest?" More and more children are asking such questions. The Vegetarian Factfinder defines vegetarianism and discusses why people choose such a lifestyle. The author describes the history of the vegetarian movement and the different types of vegetarian diets. Children discuss their decision not to eat meat and offer guidelines for getting along with parents and for living in a meat-eating culture. Up-to-date information on nutrition is included, as well as photos, full-color illustrations, a timeline, a map, and a chart. Teachers and librarians will find The Vegetarian Factfinder explores many topics that are part of elementary and middle school curricula.

Publishers Weekly

diet for small people on a small planet Ellen Klavan's Vegetarian Factfinder, illus. by Adrienne Hartman, explores such issues as why some people become vegetarians and how vegetarians stay healthy. Short biographies of famous vegetarians, including Pythagoras, Leonardo da Vinci, Albert Einstein and John Harvey Kellogg (the inventor of cornflakes) fit vegetarianism into the history of ideas.

Interesting book: Joomla Template Design or Adobe Dreamweaver CS3

Quick And Easy Pasta, Revised

Author: Coleen Simmons

This Bristol classic cookbook has been extensively revised and updated for modern kitchens. Pasta is one of America's favorite dishes because it has a whole range of advantages: it is wholesome, healthy, easy to prepare, and full of variety. In Quick and Easy Pasta Recipes you'll find recipes for pasta with seasonal vegetables, fast sauces, inventive salad combinations, new twists on baked pasta dishes and directions for homemade pasta and ravioli. Also revised and updated is information about the best types of pasta, cheeses, tomatoes and olive oil.

Curye on Inglysch or Growing and Using Cilantro

2009-01-09T12:55:00.000-08:00

Curye on Inglysch (Middle English recipes)

Author: Constance B Hieatt

This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years. Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of `dessert' as these menus do. Presented here in early English, this invaluable collection gives great insight into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.

New interesting textbook: Money Mischief or How to Talk to a Liberal

Growing and Using Cilantro

Author: Glenn Andrews

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

The Well Set Table or Bread Machine Cookbook VI

2009-01-09T01:14:00.000-08:00

The Well-Set Table

Author: Ryan Gainey

More than a how-to design book, The Well-Set Table will inspire readers to create their own unforgettable events and show them how to live with style: with unique table settings, flower arrangements, ways to celebrate holidays, dining menus, and more. Ryan Gainey is a garden designer and crator of a PBS-TV Series, The Well-Placed Weed. 175 full-color photos.

Bread Machine Cookbook VI: Hand-Shaped Breads from the Dough Cycle, Vol. 6

Author: Donna Rathmell German

This sixth book in the series taps the creativity of the cook as well as the reliability of that popular new kid in the kitchen, the wonderful bread machine, and makes possible an almost endless variety of bread. In this book:

- rolls, baguettes and breadsticks

- sweet rolls, coffee cakes and doughnuts

- bagels

- English muffins and crumpets

- ethnic breads

- international holiday breads

- butters and glazes

Directions with illustrations are given for shaping breads. As always, information is given about ingredients, including sources for special grains, herbs and spices. Special instructions for using the bread machine help the reader get perfect results every time.

Championship BBQ Secrets for Real Smoked Food or Flavored Vinegars

2009-01-08T16:32:00.000-08:00

Championship BBQ Secrets for Real Smoked Food

Author: Karen Putman

A complete guide to the popular favorite of BBQ fans everywhere.

This comprehensive guide to the art of slow smoking on the BBQ will appeal to any outdoor chef. How-to instructions introduce lovers of all things barbecued to smoking methods while the recipes reflect the rich diversity of smoked foods, showing how to smoke almost anything from fruit, nuts and cheese to ribs, brisket and fish.

Smoking takes longer than simple grilling, and requires new techniques to be mastered for best results. The book tells how to use any type of barbecue equipment for smoking, whether a simple kettle grill, a competition smoker, or a cold smoker. It also addresses:

Using various types of woods

Building an indirect fire

Preparing food for smoking

Avoiding the Seven Sins of Smoking

Using brines, marinades, rubs, slathers, bastes, glazes, and sauces

The 300 carefully selected recipes are organized by ingredients to provide easy access and offer new inspirations for the ultimate in smoked foods:

Flower of the Flames Rib Rub

Blackberry Merlot Marinade

Stuffed Smoked Tomatoes

Cold-Smoked Fruit Salsa

Apple-Smoked Salmon with Green Grape Sauce

Pecan-Smoked Apricot Chicken Wings

Smoked Flank Steak with Beefy Barbecue Mop

With its mouthwatering recipes plus handy smoking and doneness charts, timetables, and instructions for various foods types, Championship BBQ Secrets for Real Smoked Food is a superb guide to an increasingly popular method of backyard cooking.

Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars

Author: Michael Chiarello

From classic balsamic and red wine vinegars to innovative elixirs infused with fruit, savory, and herbal essences, flavored vinegars are as perfect for gift-giving as they are for enlivening favorite dishes. In Flavored Vinegars—an enticing companion volume to the best-selling Flavored Oils —acclaimed chef Michael Chiarello proves once again that great food can be pure simplicity: it's as easy as drizzling a few drops of balsamic vinegar on a ripe slice of melon or brushing mango vinegar on fish as it goes to the grill. Heady and aromatic, a flavored vinegar intensifies the taste of many dishes without added fat or calories. This delectable collection includes over 50 quick and easy recipes for making and using a fabulous array of vinegars to create inspired appetizers and salads, pastas and entrees, marinades, and even desserts. Brimming with inventive ideas and vibrant, full-color photographs, Flavored Vinegars provides all the inspiration to add a tasty accent to any meal.

Dear SOS or Verduras

2009-01-08T05:50:00.000-08:00

Dear S.O.S.: 30 Years of Recipe Requests to the Los Angeles Times

Author: Rose Dosti

Based on the popular Culinary SOS column. 250 tested recipes, many from L.A. restaurants. More than 27,000 copies in print.

Verduras: Vegetable

Author: Marlena Spieler

Una mezcla de hongos asados con ajo y pinones. Una mazorca de maiz asada acompanada de mantequilla de chile y limon. Echalotas salteadas en una aterciopelada salsa de vino tinto. Que puede compararse al sabor de las verduras frescas de la estacion seleccionadas y cocinadas en el momento preciso de su perfecta maduracion? El libro "Verduras" de la Coleccion Williams-Sonoma proporciona mas de 40 recetas, organizadas por estaciones a fin de ayudarle a elegir los platillos perfectos de verduras durante todo el ano. Ya sea que usted busque la manera de preparar habas en primavera o necesite una deliciosa forma de presentar zanahorias cuando llega el clima frio, en estas paginas encontrara una receta que resalta lo mejor de las verduras para cualquier ocasion. El capitulo dedicado a sustanciosas entradas le servira de inspiracion para que las verduras sean la estrella en la mesa, mientras que la seleccion de recetas clasicas -que incluyen unas deliciosas papas gratinadas- completan la coleccion. Las fotografias a color de cada una de las recetas facilita la eleccion de cual preparar y cada platillo esta acompanado por una nota fotografica al margen que destaca una tecnica de coccion o ingrediente, haciendo de Verduras algo mas que una simple coleccion de recetas. La seccion de temas basicos y el glosario le ayudaran a saber todo lo que necesita para crear una seductora combinacion de sabores, texturas y colores la proxima vez que prepare verduras.

	Introduccion	6
	Las Clasicas
	Zanahorias Glaseadas	10
	Chicharos Frescos con Hierbabuena	13
	Pure de Papa	14
	Ejotes con Almendras Tostadas	17
	Espinacas Salteadas con Pasas y Pinones	18
	Brocoli con Salsa Holandesa	21
	Dauphinoise al Gratin	22
	Primavera
	Hongos Silvestres con Mantequilla de Ajo y Pinones	26
	Esparragos Asados, Cuatro Formas	29
	Frijoles de Soya con Jamon Serrano y Huevo Frito	30
	Papas Cambray con Chicharos	33
	Corazones de Alcachofa en Salsa de Perejil al Limon	34
	Ejote y Aceitunas con Mantequilla a la Echalota	37
	Plato Primavera de Vegetales	38
	Verano
	Elotes Asados con Mantequilla de Chile y Limon	42
	Ensalada con Diferentes Variedades de Jitomates	45
	Escalivada	46
	Calabacitas con Pimientos Asados al Cebollin	49
	Berenjenas Salteadas	50
	Pimientos Horneados con Jitomate	53
	Calabazas con Sabor Sureno	54
	Otono
	Hinojo y Jitomates Dorados en Sarten	58
	Pure de Raiz de Apio con Aceite de Trufa	61
	Echalotas en Salsa de Vino Tinto	62
	Ragout Otonal de Hongos	65
	Coles de Bruselas con Avellanas Tostadas	66
	Calabaza Horneada	69
	Coliflor con Migas de Pan al Ajo	70
	Invierno
	Betabel con Eneldo y Queso de Cabra	74
	Ensalada Invernal de Col Roja y Fruta Seca	77
	Calabaza de Castilla Horneada con Jitomates y Romero	78
	Rape de Brocoli con Tocino y Ajo	81
	Gratin de Alcachofas Jerusalen	82
	Tarta de Zanahoria al Comino	85
	Raices Invernales de Verdura Horneadas	86
	Platos Principales
	Risotto de Calabaza Butternut a la Salvia	90
	Ratatouille	93
	Tortilla Espanola de Papa, Pimiento y Jitomate	94
	Guisado de Berenjena, Garbanzo y Jitomate	97
	Alcachofas Rellenas de Bulgur y Tomates Asados	98
	Vegetales Salteados con Tofu	101
	Tarta de Poro y Queso de Cabra	102
	Temas Basicos de Vegetales	105
	Glosario	113
	Indice	117

Tantalizing Tamales or Politics and Pot Roast

2009-01-07T20:09:00.000-08:00

Tantalizing Tamales

Author: Gwyneth Doland

Humble ears of corn...transformed.

In 50 flavorful recipes Gwyneth Doland reveals the steamy mystery of the corn tamale. This truly American treat is a beloved holiday tradition and comfort food throughout the New World. The Aztecs considered tamales "a feast for gods and men." Now the Cook West Series presents basic techniques and a selection of recipes for making these oh-so-tasty delicacies. For a summer fiesta, a Noche Buena (Christmas Eve) party, or holiday gifts, this book offers detailed instructions for making such tempting treats as Oaxacan Tamales with Mole Negro, Fresh Corn and Squash Blossom Tamales, and Sweet Pumpkin Tamales. 24 color photos.

Go to: Libertad de Miedo:la Gente americana en Depresión y guerra, 1929-1945

Politics and Pot Roast: An Unofficial, Unauthorized and Completely Unclassified Cookbook

Author: Sarah Hoot Salomon

This bipartisan cookbook features flavorful recipes and amusing anecdotes of U.S. Presidents and First Ladies.

? Did you know that F.D.R. liked to eat moose meat with grape jelly?

? Did you know that Lincoln's son, Tad, once interrupted a formal tea by riding through on a kitchen chair that was pulled by his pet goats?

? Did you know that the night of Grant's inaugural ball was so cold that the guests danced with their coats on, and the food froze solid?

? Would you like the recipe that Mrs. Lincoln used when Abe was courting?

? Would you rather have the recipe for Abigail Adams' Apple Pan Dowdy, or Mamie Eisenhower's Million Dollar Fudge?

This new cookbook features original or favorite recipes from every presidency and provides a glimpse into both the glamorous and austere administrations. President Van Buren was criticized for giving extravagant dinners and at one party he was reported to have run around the room pretending to be a turkey. President Chester Arthur was nicknamed "Elegant Arthur" because he changed clothes for every occasion, and he was reported to own eighty pairs of pants. On the other hand, the Hayes administration was very austere, and all alcohol, dancing, and card playing were banned from the White House. When their niece was married in the Blue Room, the couple was toasted with lemonade, and Mrs. Hayes became known as "Lemonade Lucy."

". . . for a delicious slice of presidential pie, this book is worth the price."--Walla Walla Union-Bulletin

Walla Walla Union-Bulletin

". . . for a delicious slice of presidential pie, this book is worth the price."

Lexington Virgina The News-Gazette

This sprightly, lusciously revealing book leaves no administration's food preferences untouched.

Library Journal

Labeled a "bipartisan cookbook," this takes a lighthearted approach to two popular subject areas-food and politics. Organized chronologically, it contains recipes associated with each of the 43 presidents, from Washington's "Mount Vernon's Colonial Peanut and Chestnut Soup" to Laura Bush's "Cowboy Cookies." Many of the older recipes also include an "updated" version, with quantities, baking times, and temperatures spelled out for the modern cook. There are also anecdotes about each president and his family, as well as White House history, to place the recipes in context. First ladies are given their due, with many of the recipes attributed to them. The plentiful political cartoon-styled illustrations add to the book and make for a humorous approach to presidential dining. As far as the recipes themselves go, they provide a nice selection, including entr es, side dishes, and desserts. While not a new idea, this puts a human face on the presidency and is a way to trace the country's history through changing tastes. Recommended where there is interest.-Susan Hurst, Miami Univ., Oxford, OH Copyright 2006 Reed Business Information.

The Great American Bars and Saloons or Eat to Beat Diabetes Cookbook

2009-01-07T11:27:00.000-08:00

The Great American Bars and Saloons

Author: Kathy Weiser

When we think of a "saloon" we conjure up a nostalgic picture of an Old West icon, complete with a wooden false front, a wide boardwalk flanking the dusty street, a couple of hitchin' posts, and swinging doors brushing against a cowboy as he makes his way to the long polished bar in search of a whiskey or a beer to wet his parched throat.

Interesting book: Oracle Database 10g PL SQL Programming or The Real MCTS MCITP Exam 70 648 Upgrading Your MSCA on Windows Server 2003 to Windows Server 2008

Eat to Beat Diabetes Cookbook: Over 300 Scrumptious Recipes to Help You Enjoy Life and Stay Well

Author: Robyn Webb

Over 300 of the most delicious and creative recipes ever offered for people with diabetes. Each recipe lays out the ingredients and how to prepare them, along with a nutritional analysis. Based on the newest findings about diabetes, health, and diet, this revolutionary cookbook is filled with welltested recipes your whole family will love.

Encarnacions Kitchen or Handbook of Medicinal Herbs

2009-01-06T23:45:00.000-08:00

Encarnacion's Kitchen: Mexican Recipes from Nineteenth-Century California

Author: Encarnacion Pinedo

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier. A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación's Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food--Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo's cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.
Of some three hundred of Pinedo's recipes included here--a mixture of Basque, Spanish, and Mexican--many are variations on traditional dishes, such as chilaquiles, chiles rellenos, and salsa (for which the cook provides fifteen versions). Whether describing how to prepare cod or ham and eggs (a typical Anglo dish labeled "huevos hipócritas"), Pinedo was imparting invaluable lessons in culinary history and Latino culture along with her piquant directions. In addition to his lively, clear translation, Dan Strehl offers a remarkable view of Pinedo's family history and of the material and literary culture of early California cooking. Prize-winning journalist Victor Valle puts Pinedo's work into the context of Hispanic women's testimonios of the nineteenth century, explaining how the book is a deliberate act of cultural transmission from a traditionally voiceless group.

	Acknowledgments	vii
	A Curse of Tea and Potatoes: The Life and Recipes of Encarnacion Pinedo	1
	In Encarnacion's Kitchen	19
	El Cocinero Espanol The Spanish Cook
	A Note on the Text	43
	Dedication	45
	Introduction: The Art of Cooking	47
	Recetas Recipes
	Sopas, Pan, Huevos: Soups, Breads, Eggs	57
	Pescado: Fish	71
	Aves: Poultry	81
	Carne: Meat	94
	Verduras Y Maiz: Vegetable and Corn Dishes	116
	Rellenos: Stuffings	144
	Salsas: Sauces	148
	Dulces: Desserts and Sweets	159
	Ingredients and Procedures	193
	Bibliography	197
	Index	205

Handbook of Medicinal Herbs

Author: James A Duk

Still considered the definitive work on medicinal herbs and their uses after two decades, the Handbook of Medicinal Herbs has undergone a long-anticipated revision. In the second edition, world-renowned ethnobotanist James A. Duke provides data on over 800 of the world's most important medicinal plant species. It contains more species, phytochemicals, proven indications, folk indications, and dosage data than the first edition in a new format that makes them easy to find. The in-depth information, the addition of color plates and over 200 black and white illustrations, and the easy-to-use format make this the most comprehensive herbal resource available.

Booknews

New edition of a reference in which ethnobotanist Duke provides current data on 800-plus of the world's most important medicinal plant species, phytochemicals, proven and folk indications, and dosage information. Entries are arranged alphabetically by common name with the scientific name in parenthesis. They include both common and rare species and list comparative safety and efficacy rankings, published sources for all indications, activities, contraindications, interactions, side affects, and extracts, when available. The book contains approximately 100 color plates and about 200 b&w illustrations. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Late Dinner or Complete Idiots Guide to the Superfood Cookbook

2009-01-06T14:04:00.000-08:00

Late Dinner: Discovering the Food of Spain

Author: Paul Richardson

Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain.

Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses.

Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.

Look this: Help Someone I Know Has a Problem with Porn or The Weight Loss Diaries

Complete Idiot's Guide to the Superfood Cookbook

Author: Shelly Vaughan James

Take healthy eating to a whole new level.

With the declining popularity of fad diets, many people are turning to sensible, moderate eating habits that include foods that go beyond basic nutrition. Inside, readers will find recipes for the super fruits and vegetables, protein, and spices and flavors.

• One of the superfoods, blueberries, have been ranked No. 1 in antioxidant activity compared with 40 other fresh fruits and vegetables

• Wild Oats, a chain of health food stores, is promoting 20 different superfoods, from berries to seeds and yogurt

Katie Browns Outdoor Entertaining or Letters from the Hive

2009-01-06T03:23:00.000-08:00

Katie Brown's Outdoor Entertaining: Taking the Party Outside

Author: Katie Brown

Katie once again exhibits her relaxed approach to entertaining in style. From the backyard barbeque to the perfect beach afternoon, from a colorful children's party to a herb garden retreat, readers will find more than 110 creative and easy recipes, craft projects, and garden ideas. This book is a sensational companion to Katie Brown's Workshop, a new lifestyle series on PBS. Each chapter is organized to follow the signature approach of the Workshop segments: Cook, Nest, and Grow. The show's episodes will be directly tied into material from the book.

Entertaining and enjoying the outdoors are a daunting combination. Katie believes in keeping it simple, and will show you how.

Letters from the Hive: An Intimate History of Bees, Honey, and Humankind

Author: Stephen L Buchmann

They work hard, are devoted to family, love sex, and know the importance of a good piece of real estate. Honey bees, and the daily workings of their close-knit colonies, are one of nature's great miracles. And they produce one of nature's greatest edible bounties: honey. More than just a palate pleaser, honey was once an offering to the gods, a preservative, and a medicine whose sought-after curative powers were detailed in ancient texts . . . and are being rediscovered by modern medical science.

In Letters from the Hive, Prof. Stephen Buchmann takes us into the hive--nursery, honey factory, queen's inner sanctum--and out to the world of backyard gardens, open fields, and deserts in full bloom, where the age-old sexual dance between flowers and bees makes life on earth as we know it possible. Hailed for their hard work, harmonious society, and, mistakenly, for their celibacy, bees have a link to our species that goes beyond biology. In Letters from the Hive, Buchmann explores the fascinating role of bees in human culture and mythology, following the "honey hunters" of native cultures in Malaysia, the Himalayas, and the Australian Outback as they risk life and limb to locate a treasure as valuable as any gold.

To contemplate a world without bees is to imagine a desolate place, culturally and biologically, and Buchmann shows how with each acre of land sacrificed to plow, parking lot, or shopping mall, we inch closer to what could become a chilling reality. He also offers honey-based recipes, cooking tips, and home remedies--further evidence of the gifts these creatures have bestowed on us.

Told with wit, wisdom, and affection, and rich with anecdote and science,Letters from the Hive is nature writing at its best. This is natural history to be treasured, a sweet tribute that buzzes with life.
From the Hardcover edition.

Adventures of an Italian Food Lover or Medieval Cuisine of the Islamic World

2009-01-05T16:41:00.000-08:00

Adventures of an Italian Food Lover: With Recipes from 254 of My Very Best Friends

Author: Faith Heller Willinger

Faith Willinger has spent three decades exploring Italy, traveling from the Alps to Sicily to visit its artistic and architectural wonders and track down the best restaurants, regional cooks, winemakers, and food markets. Along the way, she’s made many friends, eaten lots of tasty meals, and collected a wealth of authentic Italian recipes. Now, in Adventures of an Italian Food Lover, she pays tribute to her friends and to the food and wine she’s enjoyed in their company. If you plan to visit Italy, you can use this book as a guide to finding some of Willinger’s favorite places, from tiny shops stocked with foods available nowhere else in the world, to outdoor markets overflowing with an incredible variety of fish, cheese, fruit, and vegetables, to great restaurants in big cities and small villages. If you can’t travel to Italy as soon as you’d like to, Willinger’s recipes from real Italian kitchens, her warm, engaging profiles of the cooks who perfected them, and her sister’s charming watercolors of Italian friends and scenery beautifully evoke the essence of this enchanting country.

The recipes all start with great ingredients—extra virgin olive oil, Parmigiano-Reggiano cheese, heirloom wheat pasta, salt-packed capers, and other Italian pantry favorites—and use the freshest meat, fish, and seasonal produce. Willinger’s friend and neighbor in Florence shares her recipe for the delicious home-style Turnips and Their Greens with Garlic and Chili Pepper; the chef-owner of a bustling Neapolitan trattoria combines the freshest ingredients from the sea and the field in his Pasta with Mussels and Zucchini Flowers;and a Milanese marketing consultant who inherited his family’s vineyard in Le Marche and started an enological revolution in the region provides the recipe for the rustic Polenta with Tomato Sauce and Sausage Ragù he often serves to guests in the elegant formal dining room of his art deco villa.

Part cookbook, part travelogue, Adventures of an Italian Food Lover is an insider’s guide that will bring the best of Italy into your home and into your heart.

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Author: Lilia Zaouali

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage.
The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Vive le Vegan or Japanese Homestyle Dishes

2009-01-05T05:00:00.000-08:00

Vive le Vegan!: Simple, Delectable Recipes for the Everyday Vegan Family

Author: Dreena Burton

Veganism-the animal-free diet-is here to stay. And Dreena Burton, author of the bestselling The Everyday Vegan, is here to tell you how the decision to "go green" doesn't mean you have to sacrifice nutrition or flavor, and in fact will make you and your family feel healthier and more alive.

Dreena and her husband became parents three years ago, and their decision to raise their daughter as a vegan from birth has made the need for an animal-free diet that is fully nutritional all the more crucial. But as Dreena demonstrates in Vive le Vegan!, there's no need to panic: there are simple methods and delectable ingredients you can use that will allow you-whether you're single or have a family-to become vegan without having to be a rocket scientist. And who said that vegan meals lack pizzazz? Not when you can make:

Berry Hemp Smoothies
Fresh Jicama and Cucumber Slaw
Hearty Roasted Tomato Stew
Carrot-Shitake Spring Rolls
Chipotle Veggie Bean Burritos
Morrocan Chickpea Patties
Apple Cardomom Cake with Creamy Lemon Maple Frosting

The recipes in Vive le Vegan! also don't over-rely on the use of soy, given recent concerns about overconsumption, and many feature whole grains and hemp. They're also disarmingly easy to prepare. So it's time to give up your qualms about the vegan lifestyle and celebrate its vivid possibilities. Vive le vegan!

Dreena Burton is the author of The Everyday Vegan, now in its second printing. She lives in White Rock, British Columbia, with her husband, Paul, and their three year-old daughter, Charlotte.

Claire Rosser - KLIATT

Being a vegetarian is no longer the oddity it once was. (I've been a vegetarian for almost 30 years, and believe me, it's more mainstream now.) Being a vegan, however, is just catching on and it's harder to find tasty vegan recipes. This book helps to provide just such recipes. A vegan diet has no animal products, so recipes cannot use such mainstays (especially for vegetarians) as eggs, milk, and cheese. It requires serious changes, so this book does a real service by handling basics: breakfast foods, baked goods, sauces and toppings, salads, soups, dips, main courses, and desserts. There is a section, cooking notes, which describe basics such as methods of soaking beans, toasting nuts and seeds, cooking grains. There is a handy glossary that describes ingredients most people may not know about: Kamut flour, miso, flax oil, chipotle hot sauce. This is a good resource, filled with interesting recipes, and useful for those just venturing into the whole vegan way of cooking and eating. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Arsenal Pulp Press, 189p. illus. index., Ages 12 to adult.

New interesting book: Robert Kennedy and His Times or Illicit

Japanese Homestyle Dishes: Quick and Delicious Favorites

Author: Susie Donald

Dishes like sushi and sashimi may look

Frozen Drinks or Herbs for Tea

2009-01-04T20:18:00.000-08:00

Frozen Drinks: An A to Z Guide to All Your Frozen Favorites

Author: Cheryl Charming

Mudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to:

Whip up the best frozen drinks, with or without a blender
Impress guests with fresh mixers-far superior to the store-bought type
Create more than 800 of the iciest libations

Interesting book: Shrink Your Female Fat Zones or Think Yourself Thin with CD

Herbs for Tea

Author: Marian E Sebastiano

Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.

Seductive Salsa or The Little Book of Cheese Tips

2009-01-04T09:37:00.000-08:00

Seductive Salsa

Author: Gwyneth Doland

Sassy, spicy salsas to make your taste buds dance.

Toss out that drab old store-bought stuff! Salsa is one of America's favorite condiments, and one which Western cooks often make from scratch. This new addition to the Cook West Series will inspire home chefs to create their own zesty homemade salsa from fresh fruits and vegetables spiked with piquant herbs and spices. Any one of these 50 recipes will jazz up a meal with a burst of colors and tastes, ranging from traditional Mexican Salsa Roja and Salsa Verde to the more unusual Grilled Watermelon and Basil Salsa or Cucumber, Melon, and Mint Salsa. 24 color photos.

Book about: Effective It Service Management or PowerPoint 2003 Bible

The Little Book of Cheese Tips

Author: Andrew Langley

An invaluable collection of tips - learn how to buy, store, slice, serve and cook with cheese. From precision-cutting your truckles to ideas for the perfect fondue. This book is full of frightfully useful fromage advice.

Best Diabetes Slow Cooker Recipes or Thai Cooking Made Easy

2009-01-03T23:55:00.000-08:00

Best Diabetes Slow Cooker Recipes

Author: Judith Finlayson

Delicious slow cooker recipes combined with all-important Exchange Lists for Meal Planning©

Managing diabetes is made easier by taking full advantage of the benefits of the slow cooker method of food preparation. The Best Diabetes Slow Cooker Recipes offers the superb combination of healthful eating, appetizing meals, and the convenience of slow cooker preparation.

The all-important Exchange Lists for Meal Planning© accompanies each recipe. All recipes have been carefully chosen and adapted from Judith Finlayson's best-selling slow cooker cookbooks.

The following recipes provide a sampling of those that can be enjoyed by the whole family:

• Turkey and corn chowder with barley; two-bean soup with pistou
• Chicken with leeks in walnut sauce; Thai-style coconut fish curry; turkey in cranberry leek sauce;
• Veal goulash; ribs with hominy and kale; Mediterranean beef ragout
• Vegan- and vegetarian-friendly recipes like barley and wild rice pilaf; celery root and mushroom lasagna; creamy polenta with corn and chilies;
• Special dessert treats like pumpkin rice pudding; gingery rice pudding; gingery pears poached in green tea; and the ultimate baked apples.

These and other outstanding recipes, combined with valuable advice and nutrition guidelines, make The Best Diabetes Slow Cooker Recipes an invaluable handbook for managing diabetes.

Interesting textbook: White Collar and Corporate Crime or Kleppners Advertising Procedure

Thai Cooking Made Easy

Author: Sukhum Kittivech

A blend of cuisines from the Chinese, Indian, Indonesian, and Vietnamese cultures, Thai cooking is distinguished by its deliberate contrasts of sour, sweet, and hot spicy tastes. Selected by Master Chef Sukhum Kittivech, owner of the Chan Dara Thai restaurants, this cookbook features 100 popular Thai dishes and tangy sauces suitable for the family table or banquet feast. The recipes are easy to use and adaptable to any inspired combination. From Pad Thai, Beef Panang, Shrimp and Pineapple Curry, Chicken Coconut Soup, to Fried Bananas, your taste buds are sure to dance with delight.

The 40 30 30 Phenomenon or Simple Seasons

2009-01-03T15:14:00.000-08:00

The 40/30/30 Phenomenon

Author: Ann Louise Gittleman

The "Zone"-based diet plan tailored for individual needs.

Book review: Bitter Sweet or Lobster Roll

Simple Seasons: Stunning Quilts and Savory Recipes

Author: Kim Diehl

Popular designer Kim Diehl is back with an all-new collection of quilts-plus her very own homestyle recipes. Bring the special meaning of each season alive in your home with Kim's tradition-with-a-twist style. Thirteen projects feature bed, lap, and wall quilts, plus a doll quilt and table runner, Simple patchwork and applique designs spotlight spring tulips, summer gardens, autumn jack-o'-lanterns, and winter snowmen, Over a dozen of Kim's tried-and-true recipes include hearty salads, soups, and breads, plus luscious desserts.

Off The Shelf or Small Plates Perfect Wines

2009-01-03T03:33:00.000-08:00

Off The Shelf: Cooking From the Pantry

Author: Donna Hay

Donna Hay gives cooks of all skill levels the confidence to create stylish meals on short notice in Off the Shelf. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.

Select a pantry staple—from pasta, grains, lentils, and rice—and combine it with a handful of fresh ingredients. Using a range of popular tastes used in modern cuisine, Hay's food results in clean, fresh flavors. There's also more than 250 gorgeous photographs. Off the Shelf promises to become the ultimate guide for every cook.

Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors

Author: Lori Lyn Narlock

Small plates in the form of Middle Eastern mezze, Spanish tapas, Mexican antojitos, and Venetian cicchetti are usurping traditional entrée-driven meals by offering greater selection and gastronomic fulfillment. To satisfy this growing niche, cookbook author Lori Lyn Narlock presents 50 delicious small-plate recipes and complementary wine pairings from the culinary experts at the Kendall-Jackson Wine Center, including celebrated chef Justin Wangler and winemaster Randy Ullom.

·In addition to specific chapters on salads, vegetables, meat, seafood, and desserts, Narlock includes sample party menus accompanied by preparation plans, as well as tips on buying and serving wine, planning and executing entire menus, sample table settings and presentation ideas, and more. More than 50 appetite-inspiring four-color photographs illustrate Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors.

Instead of languishing in a culinary quandary this holiday, consider flavorful pairings like Asparagus with Melted Brie served with sauvignon blanc or Duck and Spinach Empanadas with Persimmon Chutney complemented by a glass of pinot noir.

Four Seasons Pasta or Flavored Butters

2009-01-02T17:51:00.000-08:00

Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

Author: Janet Kessel Fletcher

In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, best-selling author Janet Fletcher follows the harvest to create more than 50 seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems--authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer's spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions--a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.

Interesting textbook: The Ultimate Secrets of Advertising or Power and Organizations

Flavored Butters: Nuts, Dairy, Herbs, Fruits

Author: Offerico Maoz

OFFERICO MAOZ is a writer, food stylist, and consultant for gourmet magazines. He is a graduate of Tadmor, Israel's leading school of hotel, restaurant, and culinary arts. He has also been executive chef in leading Israeli restaurants, such as the Olive Leaf, as well as international venues, such as the Sugar Club in London. He lives in TelAviv, Israel.

Savory Baking from the Mediterranean or Dim Sum

2009-01-01T02:45:00.000-08:00

Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads

Author: Anissa Helou

The Mediterranean is full of varied and diverse cuisines, but the one thing they all share is a basic reliance on bread. From Italian focaccia and French brioche to Lebanese tabouneh (sourdough pita) and Egyptian fiteer (flatbread), bread is the single most important staple in Mediterranean diets, and serves as the foundation for countless other savory dishes. In Savory Baking from the Mediterranean, Anissa Helou presents a collection of classic and favorite recipes that will provide home cooks with a broad overview of Mediterranean savory baking, from countless variations on flatbreads like pita, focaccia, and lavash, to raised breads such as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. In addition, she offers recipes for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta. Savory Baking from the Mediterranean is illustrated through out with 100 artful black and while photographs of landscapes, communities, and breads.

Publishers Weekly

In Helou's (Mediterranean Street Food) latest, breads that are often overlooked get a star turn: pitas that enfold spicy meats, pillowy focaccia that serves as a platter for rich tomato sauce and flatbreads used to scoop up hummus. Helou draws on cultures from around the region to offer everything from Piquitos (rich Spanish breadsticks) to Sicilian eggplant bread rolls, a lamb-filled Cretan Easter Pie to Moroccan Triangles with Minced Meat, with the similarities between ingredients and preparations demonstrating how much the cultures share despite national divisions. Along with entries as familiar and simple as the aptly named Regular Italian Bread and classic Neapolitan Pizza, Helou delves into less charted territory with recipes like the dazzling sweet Greek Holy Bread and the flavorful Lebanese Strained Yogurt Triangles. Unfortunately for a book about such a colorful region, the accompanying photos of bakers and breads are all in black and white, but home cooks who just want the goods will appreciate the straightforward, easy-to-follow steps and the often detailed remarks about ingredients, history and preparation that preface many of the recipes. Helou has created a paean to the foundation of Mediterranean food. (Aug.)

Judith Sutton - Library Journal

In Helou's (Mediterranean Street Food) latest, she explores savory baking all around the Mediterranean, from flatbreads, pizza, and focaccia to yeast breads to breadsticks and rusks. She provides more than 125 recipes, among them Tunisian Spicy Breads, Turkish Pilaf Pie, and Pissaladière à la Tomate (French "Pizza"). Helou writes well, and the headnotes provide both context and culinary advice; her recipe instructions are thorough but unintimidating even for novice bakers. For all baking collections.

Books about: New Vegetarian Cooking or The Go Green East Harlem Cookbook

Dim Sum: Delicious Asian Finger Food

Author: Fiona Smith

Fiona Smith shows you how to make some of the best dim sum -- and lots of modern variations. She has included dishes from Thailand, Vietnam, Malaysia, and Japan, as well as from China -- all ready for you to recreate when you entertain.

Fiona's ideas are based on tried-and-true, easy-to-prepare recipes that she uses in her own catering business. The emphasis is on lots of flavor, finger-food-sized morsels, and cooking methods that are simple enough for home cooks to manage. Just one or two of these recipes will make all the difference to your next party.

Publishers Weekly

Food stylist Fiona Smith dishes out 30 manageable recipes for party food in Dim Sum: Delicious Asian Finger Food. Innovating on classic dishes, Smith tells lay chefs how to whip up wonders like Pea Shoot and Shrimp Dumplings, Peking-style Duck Pancake Wraps, and Jicama and Lime Salad. With mouthwatering photographs by William Lingwood and suggestions for presentational flourishes, this attractive little hardcover will appeal to established and aspiring gourmands. ( Mar.) Copyright 2001 Cahners Business Information.

The South American Table or Salsas Tacos

2008-12-31T17:03:00.000-08:00

The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes

Author: Maria Baez Kijac

This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

Publishers Weekly

This authoritative and admirably comprehensive cookbook recalls the seminal work of culinary pioneers Diana Kennedy and Madhur Jaffrey. Assuming the responsibility of introducing specific and authentic South American cuisine to the American cook, Kijac (Cooking with a Latin Beat) offers a thorough volume that is part reference book and part cookbook. Long chapters about the geography of South America and its pre-Columbian civilizations, as well as a history of cooking in South America precede the hundreds of recipes. A glossary of South American ingredients as well as a dictionary of ingredients are included as well. The recipes are wonderful, if overwhelming in number. Beverages such as Cachaca Sour, salads such as Watercress, Lupini Bean and Avocado, and Mariana's Chicken are must-tries. The Condimentos section will appeal to anyone who loves the zest and bright flavors of salsas. Many of the recipes are homey (Coconut Bread Pudding), making the book even more attractive. Ambitious and informative, this volume belongs on the shelf of the serious cook. (Oct.) Copyright 2003 Reed Business Information.

Library Journal

The cuisines of South America are becoming increasingly popular in the United States, but although there are more than a handful of good cookbooks on various individual countries, other than Felipe Rojas-Lombardi's Art of South American Cooking (1991) and Elisabeth Lambert Ortiz's 1979 Book of Latin American Cooking, there are few on the cooking of the region as a whole. As such, Kijac's big new book, obviously a labor of love, should become a classic. She has drawn on both Spanish-language cookbooks and recipes from home cooks and restaurant chefs to present authentic versions of dozens of dishes, many of which appear in differing forms in the regional cuisines of South America. A number of the recipes will be new to North American cooks, and Kijac's thoroughly researched, readable text will serve as an invaluable culinary resource as well. Highly recommended. Copyright 2003 Reed Business Information.

Book review: RFID or Misbehavior in Organizations

Salsas & Tacos

Author: Susan D Curtis

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the Santa Fe School of Cooking.

"Hold onto Your Hat" Habanero Salsa

Chicken al Carbon and Avocado Wrap

Grilled Pineapple Salsa

Apple Pie Tacos

Grapefruit-Orange Salsa

Baja-Style Fish Tacos with Chipotle Mayonnaise

Roasted Pepper Relish with Raisins and Pinon Nuts

Tomatillo-Papaya Salsa

Plus recipes for fresh tortillas, authentic Mexican sauces, techniques for roasting and toasting, info on chiles, and much more!

With inventive flavor combinations, full-color photographs, and resources for ingredients, this hot little book offers endless ideas for tacos and their perfect toppings.

Themes Dreams and Schemes or Chefs Book of Formulas Yields and Sizes

2008-12-31T08:22:00.000-08:00

Themes, Dreams, and Schemes: Banquet Menu Ideas, Concepts, and Thematic Experiences

Author: G Eugene Wigger

Are you looking to put more fun in your functions? More bang in your banquets? Now real help is at hand—with Themes, Dreams, and Schemes, the complete guide to menu and theme management for banquet, catering, and meeting/event planning operations.

Filled with practical advice and using a step-by-step approach, this hands-on reference contains everything you need to know in order to design unique theme parties, develop winning menus, write compelling proposals, and negotiate effectively.

The book features over 375 theme experiences and is packed with hundreds of innovative menu suggestions to get you started. There are menus for meeting breaks, receptions, and theme parties, as well as sit-down and buffet breakfasts, luncheons, and dinners—including low-cholesterol, low-fat, low-sodium, and kosher menus. New food combination and presentation ideas let you take the "blahs" out of menu planning and put the imagination back in.

Drawing on over 30 years of international catering expertise, G. Eugene Wigger brings his well-informed perspective and tremendous enthusiasm to every aspect of the management process, from attendee and staff involvement strategies to smart ways to save on food and budget costs, prop purchase, and more.

So why wait? Transform your dreams into wonderful themes, and devise the schemes that will make them come true. With this comprehensive sourcebook, you're on your way to memorable special event planning.

"Gene is a genius! This book will be THE resource for every caterer or special event manager who wishes to go beyond the ordinary and expected to produce a visual and culinary medium of delight." —Richard E. Marriott, Chairman ofthe Board, Host Marriott Corporation.

"Gene Wigger is one of the most creative people in the business of 'Experience Creation.' This book is a wonderful resource." —Paul R. O'Neil, Vice President, Managing Director, Sheraton New York Hotel, Sheraton Manhattan Hotel.

"Bravo! We have needed a book like this for a long time! It will be a valuable resource to stir up the creative juices of caterers and meeting planners alike." —Patti J. Shock, Associate Professor/Department Chair, Tourism & Convention Administration Department, William F. Harrah College of Hotel Administration, University of Nevada, Las Vegas.

"Putting on a successful event that truly meets your objectives is both a science and an art. Gene Wigger is considered the 'Doctor of Creativity' of our industry. His work is a superb guide on how to get it done with taste, flair, and professionalism." —Frederic V. Malek, Chairman of the Board Thayer Capital Partners (Ritz-Carlton Hotels and Resorts).

"When it comes to creative catering and special theme party events, Gene Wigger didn't just write the book, he invented it!" —Scott A. Dillion, President SDI Travel and Incentives.

The Theme and Scheme of Things.
Raise Food and Beverage Management to a Higher Level.
Don't Kneel to Propose.
Creative Thematic Meeting Breaks.
Breakfast Appetizers.
Lunch/Dinner Appetizers.
Soups.
Salads.
A Guide to Vegetable Dishes.
Desserts.
Breakfast Entrees.
Seated Breakfast Menus.
Buffet Breakfast Menus.
Buffet Bruncheon Menus.
Luncheon Entrees.
Seated Luncheon Menus.
Luncheon Buffet Menus.
Dinner Entrees.
Seated Dinner Menus.
Buffet Dinner Menus.
Signature Line Gourmet Dinner Menus.
Reception Menus.
Low-Cholesterol, Low-Fat, Low- Sodium Menus.
The Fantasy Factory(r) Theme Menus.
Kosher Menus.

Book review: 50 Classic Japanese Recipes or Wedding Showers

Chef's Book of Formulas, Yields, and Sizes

Author: Arno Schmidt

The ultimate quick-reference cost control resource for busy kitchens

The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

• Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking

• Information on caloric counts, nutrition, and seasonal foods

• Serving sizes accepted in most fine restaurants A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.

The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

El Jardin Culinario or Cocina divertida para ninos

2008-12-30T20:41:00.000-08:00

El Jardin Culinario: Como Cultivar Sus Propios Frutales,Hierbas Y Hortalizas,Cualquiera Que Sea El Tamano de SU Jardin (Guias Practicas de Jardineria)

Author: Andi Clevely

Each beautifully illustrated book in this collection covers an important topic of gardening, including selection and location of plants, garden design, gardening tools, and vegetable and flower gardens.

Una colección de guías hermosamente ilustradas y explicativas sobre las labores de jardinería y horticultura, que incluyen desde la planificación y el diseño de jardín, pasando por la labor práctica del jardinero, hasta la selección de las plantas y hortalizas más adecuadas.

Look this: The Moral Leader or Organization Theory

Cocina divertida para ninos: Recetas llenas de imaginacion para fiestas inolvidables

Author: Edimat

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

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

Worth Tasting or Boston Uncommon

2008-12-30T11:00:00.000-08:00

Worth Tasting: A Culinary Tour through the Architecture of the Palm Beaches

Author: The Junior League of the Palm Beaches

Worth Tasting will take you through a culinary tour of Palm Beach. While enjoying the delicious flavors of South Florida, you will also read about the extravagant and beautiful buildings where high society continues to gather as they celebrate Florida living.

Interesting book: The Herbal Handbook or Stop Your Cravings

Boston Uncommon: A Culinary Journey through Boston's Distinctive Neighborhoods

Author: Junior League of Boston Staff

An "uncommon" look at Boston, this recipe collection tours the city's neighborhoods and offers a taste of the rich history, culture and food traditions that are unique to Boston. This culinary tour features recipes highlighting local New England flavors.

Cheese Deck or Cooks Tour of Scotland

2008-12-30T00:18:00.000-08:00

Cheese Deck: A Connoisseur's Guide to 50 of the World's Best

Author: Max McCalman

As the maître fromager of New York City's acclaimed Picholine restaurant, Max McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. This deck contains fascinating and practical information about fifty of his most highly rated cheeses: how each one is made, who the best producers are, where to store it, and how to serve it for maximum enjoyment (including unprecedented guidance on which wines are most compatible with each cheese).
From the book Cheese: A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons.

Book review: My French Vue or Power Juices

Cook's Tour of Scotland: From Barra to Brora in 120 Recipes

Author: Sue Lawrenc

Award-winning food writer Sue Lawrence journeys the length and breadth of Scotland to meet the people who farm and produce its food in this charming cookbook. An Orkney barley miller, an Isle of Mull cheese producer, a Dundee sausage-maker, and a Brora jam-maker are just a few of the many food heroes she meets along the way. In a cornucopia of recipes inspired by Scotland's sublime ingredients, Lawrence serves up dishes such as Frittata with Smoked Salmon; Lamb Shanks with Asparagus and Mint; Bean, Kale, and Sausage Crusty Hotpot; and Orkney Fudge Cheesecake. Celebrating the Scottish landscape and history as well as its food, this beautifully illustrated volume is a must for visitors or anyone who loves fresh, seasonal fare.

The Wine Lovers Healthy Weight Loss Plan or Meals in Minutes

2008-12-29T13:37:00.000-08:00

The Wine Lover's Healthy Weight Loss Plan: 100 Recipes That Let Your Enjoy the Health Benefits of Your Favorite Wines

Author: Tedd Goldfinger

Now there's a heart-healthy weight loss program that lets you enjoy the benefits of your cherished Chardonnay

For some time the media has been abuzz with news of the health benefits of wine, but until now there has been no authoritative source for those interested in making wine part of a healthy diet. Coauthored by a noted cardiologist and an award-winning chef, The Wine Lover's Healthy Weight Loss Plan shows how you can easily shed unwanted pounds, while maximizing the health benefits of your favorite wines.

Sample recipes include:

Scampi with Chipotle-Orange Sauce, paired with a 2004 Marquis-Philips "Holly's Blend," Verdelho, McLaren Vale, Australia
Roast Duck with Lavender-Lemon Honey Sauce, paired with a Bergstrom Winery 2004 Willamette Valley Pinot Noir

Tedd Goldfinger, M.D., is a physician certified in cardiovascular disease and internal medicine.

Lynn F. Nicholson graduated from Le Cordon Bleu Program at the Western Culinary Institute.

Book review: Guide to Economic Indicators or With All Your Possessions

Meals in Minutes: Fast and Fun Recipes in a Flash... Plus Lots of Timesaving Tips

Author: Gooseberry Patch

Need something hearty in a hurry? Check out Meals In Minutes Cookbook for plenty of recipes for speedy dinners and desserts. Cook up some zippy ziti, salisbury steak, crispy chicken fingers, alfredo pasta with chicken, butterscotch brownies and chocolate eclair squares. A handy pantry list makes sure you always have the right ingredients on hand...time-saving conversions will help you translate recipes into shopping lists in a flash. Full of simple meal ideas too!

Moms Big Book of Cookies or Party Cakes

2008-12-29T01:55:00.000-08:00

Mom's Big Book of Cookies: 200 Family Favorites You'll Love Making and Your Kids Will Love Eating

Author: Lauren Chattman

This book is a follow-up to Mom's Big Book of Baking, with a fun 4-color design and color photos that make it even more appealing and user-friendly. This book features 200 kid-tested recipes, and is written by a mom for moms, so the recipes are accessible and easy. Mom's Big Book of Cookies also includes helpful sidebars with suggestions for involving kids in the baking process and fun occasions to make cookies, making it the perfect family cookie book!

Book about: Magic Lantern Guides or Microsoft Visual Basic 2008 Express Edition

Party Cakes: Exquisite Treats for Celebrating Special Occasions

Author: Mich Turner

Mich Turner is London's top cake designer for society and celebrities alike. She has refined a simple and modular approach to entertaining-start with a dozen basic recipes and let the art of icings, glazes, and finishing touches be the key to perfection. This versatile guide is a sourcebook of ideas for celebratory treats, such as cakes, petit fours, and canapes for any event, formal or informal. The book begins with how to choose the right cake design (reflecting the venue and the season as well as the guest list and flower arrangements) and then details establishing the theme, the shape, the icing, and the flavor of the cake. The heart of the book is the step-by-step section on decorative techniques and designs that enable anyone, regardless of experience, to create show-stopping cakes with confidence and style.

Florida Cookbook or Traditional Scottish Cookery

2008-12-28T17:14:00.000-08:00

Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie--Kca Pbk

Author: Jeanne A Voltz

Here is a delicious and generous sampling (more than 200 recipes) of the cooking of Florida, along with an entertaining excursion into the land where the story of American food began and where today one can find the most interesting culinary diversity in the U.S.A. Jeanne Voltz and Caroline Stuart take us through all six areas of Florida as they explore: The Northeast in search of An Oyster Roast, Florida Smoked Beans, and Peanut Butter Pie; The Panhandle for Shrimp Stuffed Eggplant, Baked Cheese Grits, and Blackberry Dumplings; The Space Coast, Gold Coast, and the Keys for Florida Conch Salad, Broiled Yellowtail with Orange Butter, and Mango Tarte Tatin with Lime Custard Sauce; The Big Bend and the Sun Coast for Coastal Crab Boil, Ybor City Calabaza Salad, and Rum Spanish Flan with Caramelized Oranges; Central Florida for Smothered Rabbit, Greens with Corn Meal Dumplings, and Strawberry Cobbler; Florida's Great Lake for South Florida Frog's Legs, Hoppin' John with Trimmings, and Fresh Banana Layer Cake; and many, many other delectable recipes. The authors tell tales of bygone times - from the early homesteads to the opulent hotels of the Gold Coast - and about ethnic food festivals that take place the year round. They note the changes in cooking styles as different waves of immigrants - Minorcans, Jews, Greeks, Cubans - all left their mark; and they relish the winds of change as home cooks and young chefs today are assimilating new Caribbean and Far Eastern tastes that make the most of fresh tropical ingredients, the good local seafood, and the abundance of citrus and peppers. Anyone who loves good food will welcome the delights to be found in these enticing pages. And Floridians - newcomers, old-timers, and those just passing through - will discover a wealth of information about where and how to enjoy the riches of land and sea.

Publishers Weekly

Dispelling the stereotype of Florida as a Disney void or geriatric Levittown, Voltz ( Barbecued Ribs and Other Great Feeds ) and Stuart, southerners both, offer an entertaining overview of a cuisine that has ``more ethnic diversity than any in America, and possibly the world.'' Dividing Florida into six regions, they illustrate the character of each through recipes and vignettes. Interspersed between instructions for the Spanish-, French- and African American-influenced foods of the Panhandle, like boiled peanuts and smothered quail, are tales of Gulf Coast oysters and cockfighting in Pensacola. Like all cookbooks consorting with native kitchens and restaurants, this book is a voyeur's delight. Its recipes tickle readers with imaginary viewings of local legendary feats--building the titanic Greek salad at the Louis Pappas Restaurant in Tarpon Springs--and also treat us to the more homespun: throwing together a mess of pineapple coleslaw at barbecues for Florida rodeo riders. Although the book lacks the singular voice that could imbue this kind of collection with emotional meaning, its precision and comprehensiveness make it a valuable historical document, reminiscent of the WPA guides of the 1930s. Photos not seen by PW. (Feb.)

Book about: Canon Speedlite System Digital Field Guide or Essential Sharepoint 2007

Traditional Scottish Cookery

Author: Sheila MacRa

This is the perfect cookbook for all Scots scattered across the globe -- and for everyone else who realises they might have missed something. It's a chance to recreate those special dishes remembered from childhood, or discover something new to enrich your taste experience. Envied for its first-class game, beef and honey, blessed with an abundance of fish, fruit and cereals, Scotland has a reputation for simple, wholesome and satisfying foods.

This is the country that pioneered the first tea shop and introduced the world to porridge -- the home of shortbread, baps, potato scones and clootie dumplings -- where a lack of ingredients in budget-conscious times could have been a challenge to creativity, good nourishment and good taste, but produced lasting favourites that have passed down through generations.

Shaped by a climate that is unpredictable and demanding, it's a culinary culture that warms the cockles of your heart and makes the most of available resources. Using this book you can recreate them all -- from everyday favourites to the adventurous and the unusual. It's a taste tradition too good to lose.

Bread Bread Bread or Cilantro Secrets

2008-12-28T06:33:00.000-08:00

Bread, Bread, Bread

Author: Ann Morris

What kind of bread do you eat? A bagel? A tortilla? A baguette? All over the world, wherever there are human beings, someone is eating bread. Ann Morris's simple text and Ken Heyman's dazzling full-color photographs reveal for young readers how people eat -- and how people live -- the world over.

Interesting textbook: ActionScript 3 in Adobe Flash CS3 Professional Hands On Training or A Practical Guide to Ubuntu Linux

Cilantro Secrets (Cook West)

Author: Gwyneth Doland

Used by the ancient Greeks, Vietnamese, and Latin American cultures, cilantro is savored by millions around the world.

This title is a must-have for cilantro lovers. Providing just the right touch in a Grilled Pineapple Chipotle salsa, or in appetizers such as Crab Cakes with Cilantro Aioli, cilantro moves to the main course with recipes including Barbecued Chicken Manchego Pizza and Chile-Braised Lamb Shanks with Cilantro Gremolata. Experiment with this fabulous flavor and you're sure to become a fan! 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Moms Favorite Recipes or M773 Country Quick and Easy

2008-12-27T20:52:00.000-08:00

Mom's Favorite Recipes: What Moms Are Making Every Day, from All Across the USA!

Author: Gooseberry Patch

All-American favorites, straight from Mom's kitchen...you'll love this collection of irresistible recipes from our Mom's Favorite Recipes Cookbook! Try delicious, hearty dishes like seashell salad, cheesy corn chowder, flaky chicken pot pie, skillet supper and apple bread pudding, or check out our chapter filled with canning recipes for jellies, jams, pickles, preserves and more! We've sprinkled creative tips and ideas throughout for turning flea market finds into treasures plus we've included a chapter of fun-filled crafts.

Go to: Health Policy in a Globalising World or Leaders and Healthcare Organizational Change

M773 Country Quick and Easy: Fast Family Favorites and Nothing-to-It Meals That Are Simple, Satisfying and Delicious

Author: Gooseberry Patch

Savory dishes in no time flat! Country Quick & Easy Cookbook shares tasty homestyle recipes just like Grandma used to make...only easier. You'll love trying quick (and yummy) recipes like state fair pork chops, old-fashioned potato soup and five-minute fudge. With charming illustrations and clever time-saving tips, you won't be able to put this soon-to-be favorite down!

The Edible Herb Garden or Welsh Heritage Food and Cooking

2008-12-27T12:11:00.000-08:00

The Edible Herb Garden

Author: Rosalind Creasy

Explore the world of fragrant and savory herbs and get tips on how to grow them abundantly. Learn how to use herbs in cooking as well as in blends, herbed oils and vinegars, and even herb-flavored vodka! Includes interviews with Carole Saville, an herb specialist, and Rose Marie Nichols McGee, an herb gardener.

Rosalind Creasy, a resident of Los Altos, California, is a landscape designer and leading authority on appropriate gardening techniques as well as a widely published garden writer and popular lecturer. Creasy specializes in residential landscapes that include edible, native, and drought-tolerant plants. She is a winner of the Garden Writers of America's award for excellence, and her articles have appeared in Organic Gardening, Family Circle, Woman's Day, Country Living Gardener, and Horticulture magazines. In addition to Cooking from the Garden, Creasy is the author of Earthly Delights: Twelve Distinctive Theme Gardens, The Gardener's Handbook of Edible Plants and a book for young gardeners, Blue Potatoes, Orange Tomatoes. Her Complete Book of Edible Landscaping received a Garden Writers Association of America's award and has become a contemporary gardening classic.

Library Journal

A plethora of herb gardening and cooking books is available, some by Creasy herself. But if your collection needs a new one, this work, combining gardening information with recipes, is recommended. The price is a bargain for an attractive, well-designed package with over 70 color photographs and illustrations. Included are sections on growing herbs and designing an herb garden. An appendix addresses pest and disease control, and there is a selection of recipes using fresh herbs. The heart of the book, though, is the "Encyclopedia of Culinary Herbs: From Angelica to Thyme." Here each plant is pictured in color with text explaining how to grow and prepare it. Both Creasy and the "Edible Garden" series are well regarded; Creasy's The Complete Book of Edible Landscaping (LJ 5/1/82) was named one of the 75 Great American Garden Books by the American Horticultural Society. Her new book is a visual treat that also offers useful, well-organized, and well-presented information.--Carol Cubberley, Univ. of Southern Mississippi, Hattiesburg

New interesting book: Indian Summer or Alice

Welsh Heritage Food and Cooking

Author: Annette Yates

Capture the tastes and traditions with over 75 easy-to-follow recipes and 250 stunning photographs, including step-by-step instructions.

Slow Mediterranean Kitchen or Fast Appetizers

2008-12-27T00:30:00.000-08:00

Slow Mediterranean Kitchen: Recipes for the Passionate Cook

Author: Paula Wolfert

From one of the leading lights of contemporary gastronomy comes an irresistible collection of slow-cooked, flavor-drenched dishes from the cuisines of the Mediterranean
Who can resist the sensuous delights of a slow-simmered stew, salmon fillet slow-roasted until it is soft as silk, or leg of lamb braised until it is meltingly tender? Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France. With her trademark passion for detail and curiosity about cultural traditions and innovations, she offers loyal fans and new converts the secrets to simmering, slow roasting, braising, poaching, and marinating their way to flavor-drenched dishes that capture the enchanting tastes and aromas of the Mediterranean table. Perfect for anyone who loves to cook, this rich resource is a must-have for the bookshelf of everyone who is serious about food.
Paula Wolfert (Sonoma, CA) is widely acknowledged to be the premier food writer in America. Her writing has received many awards, including the Julia Child Award, the M.F.K. Fisher Award, and the James Beard Award. She has a regular column in Food & Wine magazine, and her articles have appeared in such major publications as the New York Times, Saveur, Bon Appétit, and Cook's Illustrated. She is the author of six other cookbooks, including Couscous and Other Good Food from Morocco,Mediterranean Cooking, and The Cooking of South-West France.

Publishers Weekly

Mediterranean cooking expert Wolfert invites readers to sit back and relax, in this, her eighth book (the first has been in print for 30 years)-a charming paean to the kinds of foods that require time to prepare, but are worth the wait. That doesn't mean these are complicated recipes. In fact, most are paragons of the simplicity and highlighting of flavors that have made Mediterranean cooking so popular. Dishes such as a classic Cassoulet use long periods in the oven to produce meltingly soft meat. The dough for Turkish Flatbread Stuffed with Melted Cheese needs to rise overnight, but is produced in a food processor with little effort. A chapter on soups celebrates simmer-it-and-forget-it dishes such as Turkish Red Lentil Soup with Paprika and Mint Sizzle and Mediterranean Marinated Fish Soup, which calls first for soaking fish filets in a mixture of Pernod, wine, thyme and garlic, then covering them with hot broth to cook off any residual rawness. Other recipes simply need to sit for their flavors to meld, as is the case with Cypriot Fresh Fava Bean and Purslane Salad and El Churrasco's Gazpacho with Pine Nuts and Currants. Wolfert does her usual practiced job of seeking out unusual flavors in all corners of the Mediterranean, such as a Butternut Squash and Potato Pie with Tomato, Mint, and Sheep's Milk Cheese from Crete, and providing interesting historical background, like the headnote for Seven-Hour Garlic Crowned Lamb, a recipe culled from a 1929 cookbook of the foods of France's Perigord region. (Sept.) Forecast: Wolfert has become the brand name for Mediterranean cooking, and this polished effort should sell well on the basis of name recognition and general excellence. The only possible impediment is its title and subtitle, which may scare off potential buyers who fear overly complicated recipes or even give the impression that these recipes require a slow cooker. Copyright 2003 Reed Business Information.

Library Journal

In her many previous books (e.g., the now-classic Couscous and Other Good Foods from Morocco), Wolfert wrote about the Mediterranean lifestyle, and here she seeks to recapture that way of life whose "friendly but voluptuous eating experiences" are no longer so easy to find, regrettably. To that end, she offers recipes intended to be both satisfying to prepare and delicious to eat, homey and comforting dishes from all the countries of the region: brodetto Pasquale (Italian Easter Lamb Soup), Expatriate Roast Chicken with Lemon and Olives from Morocco, and Catalonian Fall-Apart Lamb Shanks. Although many recipes call for braising, stewing, and other techniques of long cooking, others are not limited to those techniques, for Wolfert's definition of slow cooking also encompasses marinating and similar techniques-i.e., cooking that requires forethought but not necessarily hours at the stove: Overnight Gorgonzola with Saba Spread, for example, or Mediterranean Marinated Fish Soup, prepared in two stages. Slow-cooked food has become popular with home cooks and restaurant diners alike, and Wolfert's celebration of the pleasures of that approach, with its dozens of delicious and unusual recipes, is highly recommended. Copyright 2003 Reed Business Information.

New interesting textbook: Living It Up or Principles of Inventory and Materials Management

Fast Appetizers

Author: Hugh Carpenter

Each of the 100 recipes in "Fast Appetizers, " from spring rolls to pizza to caviar, can be made in a flash--most in under 15 minutes. Full-color photos.

Library Journal

From the prolific authors of The Great Ribs Book and numerous other titles, here are recipes for 100 easy appetizers, and ideas for even more. Many of them can be made in minutes and most can be prepared completely in advance. Martha Stewart's much more ambitious Hors d'Oeuvres Handbook (LJ 3/15/99) is the definitive book on this subject, but anyone who entertains will appreciate Carpenter and Sandison's quick and sophisticated recipes. For most collections. Copyright 1999 Cahners Business Information.

Making Artisan Gelato or Winemakers Dance

2008-12-26T14:49:00.000-08:00

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Author: Torrance Kopfer

The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.

Book review: RealAge Diet or Cortisol Connection Diet

Winemaker's Dance: Exploring Terroir in the Napa Valley

Author: David G Howell

There is a saying among winemakers that "great wine begins with dirt." Beginning from this intriguing premise, The Winemaker's Dance embarks on an eye-opening exploration of "terroir" in one of the greatest places on earth to grow wine--California's Napa Valley. Jonathan Swinchatt and David G. Howell weave a tale that begins millions of years ago with the clash of continental plates that created the Napa Valley and go on to show how this small region, with its myriad microclimates, complex geologic history, and dedicated winemakers, came to produce world-class wines. A fascinating look at the art and science of winemaking and the only comprehensive book that covers Napa's geology, history, and environment, The Winemaker's Dance will help wine enthusiasts better understand wine talk and wine writing and, most importantly, wine itself.
The Winemaker's Dance is animated by the voices of Napa's winemakers talking about their craft. The book also contains two driving tours through the valley that highlight the landscapes and wineries discussed. An array of unique illustrations--including shaded relief maps overlaid with color aerial photographs--provide a new and illuminating look at the region: its bedrock, sediments, soils, sun, wind, and rain. The expansive narrative considers how these elements influence wines from particular vineyards and how specific winemaking practices can bring out or mask aspects of terroir. It concludes with a discussion of the state of the winemaking industry today.
Unraveling the complex relationship between the people, the earth, and the vines of Napa Valley, The Winemaker's Dance brings the elusive concept of terroir to a broad audience, adding avibrant dimension to the experience of the valley's wines. It also provides insights that enhance our understanding of wines and winegrowing regions the world over.

Waiting or Six Ingredients or Less

2008-12-26T03:08:00.000-08:00

Waiting: The True Confessions of a Waitress

Author: Debra Ginsberg

Many people can tell horror stories about their teenage or college stints waiting tables. For Debra Ginsberg, struggling writer and single mother, waitressing has been a means of survival-and she has the scars to prove it.

In Waiting: The True Confessions of a Waitress— part memoir, part social commentary, part guide on how to behave when dining out-Ginsberg takes readers on an intimate journey of her twenty years as a waitress at the dingiest of diners, a soap-operatic Italian restaurant, an exclusive five-star dining club, and more. While chronicling her parallel evolution as a writer and single mother, the book also takes a behind-the-scenes look at restaurant life-revealing that, yes, when pushed, a server will spit in food, and, no, that's not really decaf you're getting-and at how most people in this business are in a constant state of waiting to do something else.

Colorful, insightful, and often irreverent, Ginsberg's stories truly capture the spirit of the universal things she's learned about human nature, interpersonal relationships, the frightening things that go on in the kitchen, romantic hopes dashed and rebuilt, and all of the frustrating and funny moments in this life. Waiting is for everyone who has had to wait for their life to begin-only to realize, suddenly, that they're living it.

Newsday

A lively, often funny tale.

Business Week

As this account shows, there's a lot of life in the waiting game.

Dallas Morning News

[Ginsberg's] poignant, gently written stories of waitressing are metaphors for life.

Associated Press

This book is more than a saga about workplace woes...Ginsberg relives her personal struggle, waiting for her life to 'happen.'

New Orleans Times-Picayune

[A] wonderful book. It was worth waiting for.

USA Weekend

Ginsberg not only shares delicious stories...but also dishes out advice that will make you laugh.

People

Ginsberg got her education in restaurants, and she doles it out just right in this entertaining account.

Detroit Free Press

[Ginsberg] tells the story with enough honesty and wry humor to connect with other people—especially women.

San Francisco Chronicle

A lively and insightful look into restaurants...Ginsberg is a charming and talented writer.

Hartford Courant

Hilarious...colorful.

Oregonian

[Ginsburg's] triumph, in this book, is that she shows us how the beautiful and the base coexist.

Seattle Times

A knowing memoir...[Ginsberg] is great on dining-room debacles she's endured.

Publishers Weekly

Ginsberg has spent nearly 20 years, more on than off, as a waitress, developing a love/hate relationship with a career most of her college-educated peers see either as a way station or a pink-collar province. Though neither a fully ripe memoir nor a truly spicy dish on the food biz (for that, see Anthony Bourdain's Kitchen Confidential; Forecasts, April 24), her collection of anecdotes, covering subjects from her father's luncheonette to fancy restaurants, conveys the unpredictability and humanity of this humble but essential work. Ginsberg sketches co-workers, both lively and burnt out, and her inspired and irresponsible bosses. A good view of the "parallel mating dances of staff and patrons" is one perk of her perch; she posits that the risk-taking, gregarious types who work for tips foster mutual attractions. In the "feudal pyramid" of the waitstaff, busboys are at the bottom and managers at the top, but waitresses must keep both happy to make sure things run smoothly and that tips ensue. Some scenes are wild: as a cocktail waitress during manic "Buck Night," she saw patrons drink the potent (and free) "Bar Mat," made up of bar spillage. Readers might pick up some pointers: bad-tipping regulars will suffer subtle server sabotage; customers who harangue staff for decaf might end up with regular. Ginsberg's more personal segments, which can be aimless, portray an intelligent single mom, fiercely committed to her son, with worries about her potential as a writer and her future. She quits waitressing only to return a year later, concluding that "the act of waiting itself is an active one" and that there is beauty and simplicity in the small acts of her work. (Aug.) Copyright 2000 Cahners Business Information.|

Library Journal

In this memoir of 20 years of waiting tables to support herself and her son, Ginsberg, who also writes for the San Diego Union-Tribune, wavers between justifying her choice of occupation and attempting to shock or titillate readers with tales of the chaos, unsanitary conditions, and sexual harassment she experienced while working in a restaurant. She is often defensive about her work, which requires special skills and personal qualities and can be lucrative in the short term, though it is not especially respected and leaves no lasting evidence of the effort expended. However, Ginsberg does not connect her situation to the larger problems of the service economy or of women's work in general. Nor does she contribute to our understanding of how to survive in her occupation or even how to get better service in a restaurant. The section on images of waitresses in film and on television is particularly limited in insight. Not recommended.--Paula R. Dempsey, DePaul Univ, IL. Copyright 2000 Cahners Business Information.

School Library Journal

YA-As a child, Ginsberg marveled at her father's stories about waiting tables, which made restaurants seem exciting and glamorous. At 16, she started working in a luncheonette and has spent over 20 years in all types of eating establishments from a diner to a "prestigious" club. As she recounts the different jobs that she has held, readers discover what it really takes to be a waitress. Ginsberg feels that she must be an actress, a good listener, and a nurturer. She examines the complex physical, mental, and psychological skills required to deal with demanding customers, unscrupulous managers, and uncooperative cooks and busboys. Throughout her career, Ginsberg felt that waiting tables was only a means to her real goal of being a writer. However, over time, she realized that the work allowed her to spend real quality time with her son. With a new insight into this profession, readers will see their next waitperson in an entirely new light.-Jane S. Drabkin, Potomac Community Library, Woodbridge, VA Copyright 2000 Cahners Business Information.

The New York Times Book Review - Bruno Dagens

[Ginsberg] writes positively but not Pollyannaishly and has told an attractive story about coping with a life that has been different than what she expected.

Entertainment Weekly - Daneet Steffens

...the overall effect is often funny and ultimately satisfying.

Redbook - Julia Dahl

Ginsberg's clear eye and calm voice make Waiting an insightful piece of social history as well as a delightful read.

Kirkus Reviews

A fresh new writer and seasoned waitress will be your server for this memoir of a life measured out with coffee spoons. It's not the same story as Prufrock's. This plat du jour is as mundane as meat loaf and, even loaded with filler, as easy to digest. Starting in her teens, Ginsberg has served in her family's borscht belt luncheonette and in a stodgy, WASPy private club. For over 20 years she's delivered slices in pizzerias, drinks in bars, and good eats in restaurants nationwide. It's been no piece of cake. It's true: some provoked servers may spit in an insensible customer's soup, stomp on a returned steak, or tamper with a cheapskate's doggy bag contents. But patrons may just as frequently be remarkably nasty or truly stupid. Looking for a free meal, they may plant bugs in their food. Worst of all, they may even stiff their waiter or waitress and leave no tip at all. Discussing the theory and practice of waiting tables, Ginsberg updates the Federal "Occupational Outlook Handbook" and deconstructs films and TV shows that feature food servers. She notes the value of adopting a persona, true or false, and presents, with considerable verisimilitude, the sounds, the smells, the panic, the steamy drama of a busy kitchen. It's not the savage scene once limned by dishwasher George Orwell, down and out in London and Paris, and there are no small servings of sex. It's close and feverish, after all, in Ginsberg's domain. As well as a guide to acceptable table manners, this is a memoir of people she's worked with and for—of blighted romances and of growing up in an apron, order pad in hand. On the whole, she seems to have enjoyedthejob. Not a definitive study of the profession, but simply one woman's tale of table service and, equally, of her lovers, her friends, and her family. Served with a smile.. . .

What People Are Saying

Kim Chernin
The debut of a new and compelling writer is always a cause for celebration. Debra Ginsberg culls from a lifetime of waiting a humor, insight, and compassion that places her in the tradition of fine old tale-spinners. We have here, perhaps for the first time in literature, a true portrait of the demanding art of waiting on tables, from which Ginsberg has fashioned a wise, page-turning commentary on the human condition.
— (Kim Chernin, author of In My Mother's House)

Janet Fitch
Every time I go to a restaurant now, I think of what must be happening behind the scenes. Ginsberg's stories really stay with you. A great read from start to finish.
— (Janet Fitch, author of White Oleander)

Antonya Nelson
Debra Ginsberg's great gift is the quiet way she's able to point up the truths that reside in the innocent setting of the restaurant, in the harmless summer job that becomes the lifelong career, in the transitory exchanges that oftentimes have lasting effects, and in the character that develops while pursuing the philosophically complex occupation of waiting. This book reminds the reader that the waitress taking your order is also, maybe, noting much more with her pen. This is a strong debut.
&$151;(Antonya Nelson, author of Nobody's Girl)

Lisa Schiffman
Debra Ginsberg's Waiting touched me, made me laugh, made me hunger—so to speak—to know more and more about the ups and downs of her life. It's a life of cups and saucers, shouting diners and lunatic restaurant owners, the tug and pull of single motherhood, romantic hopes dashed and rebuilt and finally, the many, many beautiful notes of epiphany she so wonderfully renders.
— (Lisa Schiffman, author of Generation J)

Look this:

Six Ingredients or Less: Cooking Light and Healthy

Author: Carlean Johnson

Six Ingredients or Less: Cooking Light and Healthy is a real life approach to low-fat everyday eating. Learn to count fat grams and eat in moderation, while continuing to enjoy the foods you love.

Keto Kid or Jellies Jams and Chutneys

2008-12-25T17:27:00.000-08:00

Keto Kid: Helping Your Child Succeed on the Ketogenic Diet

Author: Deborah Snyder

For more than half of all children with epilepsy, the only reliable way to control seizures is through the ketogenic diet, a rigid regimen that strictly limits both calories and liquid intake. Keto Kid details the daily management of the diet -- where one extra bite of food can have serious repercussions on a child's health -- while also addressing the emotional struggle children encounter with the loss of their favorite foods and the necessity of learning rigorous self-denial at a very young age. The book also provides recipes for keto-friendly meals and tips for making this limited diet more interesting; time-saving strategies such as pre-weighing and freezing meals; and a day-by-day account of life on the ketogenic diet; and more. Calm, direct, and above all, hopeful, Snyder helps families successfully adopt the diet while making the experience as pleasant as possible for both child and parent.

Doody Review Services

Reviewer:John Willis, MD(Ochsner Clinic Foundation)
Description:This is a personal book written by a doctor about administering the ketogenic diet to her son. It is essentially a book of recipes plus many helpful and, no doubt, hard-won insights into making the diet tolerable and workable.
Purpose:The author proposes to help children succeed on the ketogenic diet, a worthy objective that is ably accomplished.
Audience:This book is for parents, but practitioners and dieticians may find many helpful tips.
Features:This is a practical guide to using this diet to feed a child with seizures -- menus, strategies, special holidays, and psychological tips. Parents should find all of this helpful. The recipes alone are golden.
Assessment:This is a very useful book. I will recommend it to every parent who may use the diet for a child with difficult to control epilepsy.

Interesting textbook:

Jellies, Jams and Chutneys: Preserving the Harvest

Author: Thane Princ

A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters. Nine of the chapters cover a wide range of recipes as well as providing detailed information on selecting and making the best use of ingredients. At the front of the book, illustrated sections cover equipment and cooking techniques in detail.

Key techniques such as soil testing and potting safely are explained so clearly that everyone will feel confident. The reader is guided through the year season by season-at any time, there are delicious preserves, sweet or savory, that can be made. Jams, jellies, chutneys, relishes, pickles, cordials, syrups, vinegars, and ketchups are all covered.

Food lovers will adore creating something amazing out of humble (and exotic) fruit and vegetables. Gardeners will love gathering their produce and turning a glut into a stockpile. Stressed-out executives everywhere will relish the satisfaction of slowing down long enough to make delicious chutneys and jams.

400 Wok and Stir Fry Recipes or Meet Us in the Kitchen

2008-12-25T06:46:00.000-08:00

400 Wok and Stir-Fry Recipes: Discover The Delights And Simplicity Of Successful Stir-Fry Cooking With Sensational Classic And Modern Wok Dishes For Every Meal And Every Occasion

Author: Jenni Fleetwood

Everything you could ever want to know about cooking with a wok in one sumptuous volume, with a comprehensive guide to getting the most from your wok and over 400 wok and stir-fry recipes.

Interesting book:

Meet Us in the Kitchen: A Collection of Recipes and Stories from the Junior League of St. Louis

Author: Junior League of St Louis

The kitchen is the center of the home where families and friends gather. Meet Us in the Kitchen is a collection of wonderful recipes and remembrances from St. Louis Junior League Members. Throughout the book women share kitchen stories that are heartwarming and humorous. This book includes recipes from old family favorites as well as special dishes from local restaurants. Color artwork throughout the book, by local artist Julie Heller Rosenfeld, makes this a true showpiece for your kitchen. Create your own special memories in your kitchen as you sample several selections from Meet Us in the Kitchen.

Whole Grain Breads by Machine or Hand or Bobby Flay Cooks American

2008-12-24T20:05:00.000-08:00

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes

Author: Beatrice Ojakangas

"Possibly the best such bread book on the market . . . every recipe a winner."–New York Times

This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a "reliable and inventive recipe writer" by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.

Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appétit, Redbook, and other magazines. Her many books include the James Beard Award—winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

Interesting book: Leadership in NonProfit Organizations or Management Text Only

Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors

Author: Bobby Flay

Celebrate the tastes that make our country great — a lá Bobby Flay.

The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:

— Succulent Texas dry-rub barbecue
— Little Havana-style Cuban sandwiches

— Slow-roasted Pacific salmon

— Reuben sandwich only an Irish boy from New York can make

In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters, giving them the kind of surprising, innovative twists that have made him one of the most emulated chefs in America. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobby's multitude of fans, and is certain to bring him a host of new ones.

Author Biography:Bobby Flay is the owner of the Mesa Grill and Bolo restaurants in New York City; the star of two cable cooking shows, Food Nation and Hot off the Grill; is the food correspondent for The Early Show on CBS; and is the author of three previous cookbooks, Boy Meets Grill, From My Kitchen to Your Table, and Bold American Food. He lives in New York City. Julia Moskin has co-authored with Chicago chefs Gale Gand and Rick Tramonto, American Brasserie: Butter Sugar Flour Eggs; and with Rafael Palomino, Bistro Latino. She has contributed to New York, Saveur, and Metropolitan Home magazines. She lives in New York City.

William Rice

. . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched.

Jerry Shriver

His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants.

Meredith Berkman

Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . .

Arab Table or Zingermans Guide to Good Eating

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

Arab Table: Recipes and Culinary Traditions

Author: May Bsisu

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.

The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, andcream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here.

Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions.

Now you can bring the abundance and flavors of The Arab Table to your table.

Publishers Weekly

Bsisu, an Ohio chef by way of Jordan, Lebanon, Kuwait and England, sets out to define the cuisine of the Arab world. As she points out, a quarter of the globe is covered in her treatise, and she lovingly explores and clearly explains dishes from Morocco, Tunisia, Iraq, Syria, Egypt, Jordan, Lebanon, Palestine, Yemen and the Arabian Gulf. What's most apparent is that Arab meals are elemental in nature, more often reliant upon foodstuffs than technique. There are perhaps a dozen key ingredients on which most of these 160 recipes are based. Bulgur (cracked wheat) gives rice a run for its money as the grain of choice and is integral in making Kibeh, an all-purpose dish that also employs beef or lamb, and a mix of spices, and can be made into skewers, balls or cooked in a baking dish. Yogurt is ubiquitous, and pomegranate finds its way into many courses, too, including Meatball Stew, and Saut ed Chicken Gizzards. There are also plenty of classics at hand, including a couple of different couscouses, Grape Leaves Stuffed with Lamb and Rice, and Chicken Shawarma. American home cooks will find this a family-style, down-to-earth, insider exploration of Arab cuisine and culture. Color photos. (On sale Sept. 6) Copyright 2005 Reed Business Information.

Interesting textbook:

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More

Author: Ari Weinzweig

Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman's is a trusted source for superior ingredients — and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman's, shares two decades of knowledge gained in his pursuit of the world's finest food products.

In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.
How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate?
In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel's Mother's Macaroni to "LEO" (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies.
This book is not only an indispensable guide to pantry essentials, it's an enthralling read. You'll visit artisanfood producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

Publishers Weekly

Weinzweig is a founding partner of Zingerman's, a famed Ann Arbor, Mich., deli. His guide instructs on how to shop, not how to cook, and he opens up a world of gourmet particulars: he tells not just how to select a good olive oil or a real balsamic vinegar from the thousands on the shelf, but explains the differences among varietal honeys like chestnut, eucalyptus and lemon blossom; hot-smoked and cold-smoked salmon; Spanish and Iranian saffron; dry-cured and brine-cured olives. Weinzweig, who has a certifiable obsession with artisanal products, is at his best describing the often painstaking processes that transform raw ingredients into culinary phenomena. If globalization has made many imported foods both more available and less authentic, Weinzweig's paeans to San Daniele prosciutto and Cabrales blue cheese do much to restore the romance of the table. Weinzweig occasionally waxes pedantic or obvious ("better fish tastes better"), but his mouthwatering brand of fanaticism speaks for itself. Does it make sense to spend money buying a book that simply impels you to increase your grocery budget by 50%? Well, as Weinzweig would have it, "good food is for everyone"; when it comes to the luxuries of the table, there's no disputing taste. (Nov.) Copyright 2003 Reed Business Information.

What People Are Saying

Mario Batali

Ari Weinzweig is my favorite go to source for every single great gastronomic treasure on the planet, both for information and the actual stuff itself. Zingerman's is the mecca for all foodies who really know that taste is not about fashion or style, but about flavor and impact. This book is the New Testament for the religion of the palette and should be used with a certain sacrament and a pinch of the profane

Paula Wolfert
In this marvelous book, the great food importer Ari Weinzweig of Zingerman's draws on his great depth of knowledge about the many fabulous new culinary ingredients now suddenly available in the U.S.A. For anyone serious about food, this book will be a treasure.
—author of Mediterranean Grains and Greens

Rick Bayless
What a massive and wonderful book. It'll be a cherished resource in our library forever. Ari Weinzweig is our Indiana Jones, intrepid and wise, as he takes us to the heart of honest, delicious craftsmanship. Peppering Ari's chronicles and clear advice are concise, approachable recipes.
—author of Rick Bayless's Mexican Kitchen

Deborah Madison
This book is brilliant and so well informed that it only adds to the allure of the fundamental foods we love. Certainly anyone who seasons with salt, cooks with olive oil, bakes bread, or loves chocolate should have this in the kitchen.
—author of Local Flavors: Cooking and Eating from America's Farmers' Markets

Southern Elegance or Great American Hot Dog Book

2008-12-23T23:43:00.000-08:00

Southern Elegance: A Collection of the Best of Carolina Cuisine

Author: Junior Leagu

Weaves the legacy of Southern heritage with the pace of contemporary lifestyles. Time honored, traditional recipes and menus reflecting a rich and varied fabric of southern life.

Interesting textbook: Vodka 1000 or Ayurvedic Cookbook

Great American Hot Dog Book

Author: Becky Mercuri

The Great American Hot Dog Book is not only loaded with frank recipes from across the nation but also has recipes for out-of-this-world fries, sauces, sides, and more!

Cooks Bible or Magic of Fire

2008-12-23T13:02:00.000-08:00

Cook's Bible: The Best of American Home Cooking

Author: Christopher Kimball

The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375[degree] oven and a 170[degree] internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

Publishers Weekly

What Gideon is to the hotel room, Kimball will soon be to the kitchen: inspirational, informative and probably ubiquitous. In this compendium of facts and firm opinions, the founding editor of Cook's Illustrated magazine details the research that informs his positions on the best pots, thermometers and knives and the value of pasta machines, microwaves and ice-cream makers. This evaluative approach extends to the 400 intensively tested recipes that advocate preferred methods for cooking rice, grains, fish, meat, poultry, sweets and more. Kimball dispels many widely held misconceptions as he asserts that an overnight soaking of dried beans is "vastly preferable" to a quick-soak and that a tightly trussed bird will roast unevenly. It took 33 tries in Kimball's count before he achieved the perfect pie crust; following his progress is like solving a delicious mystery. Some bread bakers may question the author's praise for rapid-rise yeast and his declaration that saltless bread is "inedible" (thereby dismissing a tradition of Tuscan bread-making), but these are quibbles about a highly personal book that tells not only how to prepare specific foods but why. For many, Kimball, who comes across as a purist's Martha Stewart, will be the ultimate source for such kitchen basics as the best method for roasting beef (a speedy 400 degrees for tenderloin; a more leisurely bout at 250 for tough bottom round). Kimball's experiments demonstrate that even experienced cooks don't know all the answers, although everyone will know more after reading this impressive compilation. 200 halftone illustrations not seen by PW. 40,000 first printing; BOMC/Good Cook selection; author tour. (Oct.)

Library Journal

Kimball was the founding editor of the original, much-loved Cook's magazine, which he revived several years ago as Cook's Illustrated. Here he offers his culinary knowledge in 50 chapters, from What To Buy for the Kitchen to Baked Fruit Desserts, with dozens of photographs and step-by-step line drawings. The approach follows that of the magazine, where, for example, chicken may be roasted 15 different ways to determine "the best" way to cook it, or 40 batches of chocolate chip cookies are baked to find "the best" recipe. Some readers will find the detailed accounts of all the retesting and experimenting fascinating, while others will probably prefer just the recipes that resulted and less of the background. Sometimes the emphasis seems a bit oddfor example, there's a chapter on pasta sauces and another on how to make ravioli, but none on making basic pasta dough and using it for different shapes. Kimball is a man of strong opinions ("very few home cooks have a salt box, but everyone needs one"), and his very personal book will not be for everyone. Recommended for larger collections.

Books about: Our Endangered Values or What Every American Should Know About Whos Really Running America

Magic of Fire: Hearth Cooking

Author: William Rubel

Hearth cooking is a hobby with almost no entry barrier. With basic pots and pans, the shovel and tongs from a standard fireplace set, a Dutch oven with legs, a small barbecue grill, two bricks, and a hook with a length of looped string, you can cook every recipe in this book. Hearth cooking can be as simple as pushing a saucepan or bean pot up against the fire. The Magic of Fire explores the techniques of hearth cooking and the poetry of hearth and flame. Through an extensive text, one hundred innovative recipes, and extraordinary paintings by master realist Ian Everard, The Magic of Fire establishes itself as the definitive work on hearth cooking. Included are recipes for vegetables roasted on embers, stews slowly simmered in the light of the fire, roasted meats, soups, breads, fish, cakes, mulled beverages, and much more. The Magic of Fire is the book for anyone who appreciates an open fire, whether in the fireplace, barbecue, or campfire.

Publishers Weekly

Open-hearth cooking is probably the least-explored atavism in the modern kitchen. Culinary purists who unflinchingly butcher their own fowl or grind their spices with a mortar and pestle tend to draw the line at the hearth; even campers do what they can to make their fires more like stoves. But traditional cooking specialist Rubel's pursuit of "the poetry of fire" makes a compelling case for the allure of hearth cooking. Despite the prerequisites basic firebuilding technique and an arsenal of equipment that would not look out of place in a medieval dungeon Rubel's recipes are surprisingly straightforward. They run the gamut from delicate desserts (steamed custards, clafouti) to the inevitable roast beasts (wild duck, leg of lamb), and he describes the type of flame necessary for each dish (as in, "a mature fire with gentle to moderate flames"). The erudite and apparently well-traveled Rubel intersperses recipes for Gigot la ficelle and Ember-baked Trout with anecdotes that begin "when I was in Northern Kenya..." or "while studying mushroom cookery in China, near Myanmar...." He does not address the impracticalities of fireplace cooking (the hazards of unintended conflagrations, the purgatorial heat), merely recalling that a guest once had to remove his shirt in midwinter at one of Rubel's meals. Those brave enough to follow Rubel's footsteps will undoubtedly consider this book a classic work of its kind. It may also appeal to readers who want to take the manly art of barbecue to a new level, and it will be irresistible to slow-foodies. (Sept.)

Library Journal

This unusual book tells you everything you need to know to cook an entire Thanksgiving meal in your fireplace, should you be so inclined. Restaurants featuring wood-burning ovens have become trendy, and many people love to grill outside, but few of us cook on the hearth these days. Rubel, a longtime devotee of open-hearth cooking whose other interests encompass a wide range of subjects, from wild mushrooms (he's foraged for them all over the world) to bread ovens to homemade alcohol, makes a fascinating case for this style of cooking. His entertaining and thoughtful text provides a vast amount of information on history, technique, equipment, and so forth, and the recipe descriptions are likely to make any cook with a fireplace eager to experiment with this new/old method of preparing food. Highly recommended. Copyright 2002 Cahners Business Information.

M771 Hometown Favorites or The Taste of Dreams

2008-12-23T03:21:00.000-08:00

M771 Hometown Favorites: Small Town Recipes, Nostalgic Memories and Fresh Ideas to Enjoy Year 'Round

Author: Gooseberry Patch

You can go home again...back to Main Street, the local diner and the bakery on the corner with Hometown Favorites Cookbook. We've gathered a collection of simple, all-American recipes like roast beef sandwiches, old-fashioned cream of tomato soup, country potato bake and caramel crunch apple pie. You'll also find nostalgic memories of home and a sprinkling of vintage photos to take you back to your own hometown.

Books about: Cook and the Gardener or Hemingway Baileys Bartending Guide to Great American Writers

The Taste of Dreams: An Obsession with Russia and Caviar

Author: Vanora Bennett

and/or stickers showing their discounted price. More about bargain books

	Preface	8
	Community Service	9
	Steering Committee	10
	Sponsors	11
	Acknowledgements	12
	Beginnings	13
	Brunch	39
	Soups & Salads	57
	Meats	85
	Poultry & Seafood	111
	Pasta & Grains	139
	Side Dishes	161
	Sweet Endings	181
	Cookbook Committee	224
	Contributors	225
	Recipe Testers	229
	Index	232
	Order Form	240

	Introduction	7
	Soups and Appetizers	8
	Vegetables	34
	Fish and Seafood	68
	Chicken and other Birds	92
	Meat	120
	Desserts	142
	Index	174
	Acknowledgments	176

	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

	Introduction	6
	Shopping list	8
1	Pasta	10
2	Rice	32
3	Noodles	50
4	Grains + lentils	68
5	Mediterranean	86
6	Asian	108
7	Pastes	126
8	Bake	144
9	Sweet	162
	Glossary	182
	Conversion chart	187
	Index	188

Healthy Foods

Scotch Whisky or Wines of the South of France

Scotch Whisky: The Story of Scotland's Greatest Export

Wines of the South of France

Pizza Anytime or Beyond the Ladies Lounge

Pizza Anytime: A Healthy Exchanges Cookbook

Table of Contents:

Beyond the Ladies Lounge: Australian Women Publicans

Cooking for Friends or Taste for Writing

Cooking for Friends: Stylish Recipes with Great Flavor

Table of Contents:

Taste for Writing: Composition for Culinarians

John Barleycorn or Tasty Entertaining

John Barleycorn

Upton Sinclair

Tasty Entertaining

Through the Kitchen Window or Great Wines of America

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

Table of Contents:

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

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

Table of Contents:

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

Art and Cook or Eat My Words

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

Table of Contents:

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

Elle - Francine Prose

Publishers Weekly

Library Journal

The Lady and the Lingcod or Luscious Low Fat Desserts

The Lady and the Lingcod

Luscious Low Fat Desserts

Cajun or Cookie Originale

Cajun: Cooking around the World

Cookie Originale: Collected and Created for You

Escopetas Descargadas or Language of Baklava

Escopetas descargadas

Language of Baklava

Publishers Weekly

Lorie Paldino - KLIATT

Library Journal

School Library Journal

Kirkus Reviews

Italian or Thai

Italian

Thai (Classic Cuisine Series)

The 198 Cookbook or Seaweed

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

Seaweed (Quamut)

Thanks or Flipcook Baking

Thanks!

Flipcook Baking

Hospitality or Recipes Even God Will Love

Hospitality: A Social Lens

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

Dietitians Guide to Vegetarian Diets or The Great Latke Hamantash Debate

Dietitian's Guide to Vegetarian Diets: Issues and Applications

Nancy Delaloye

Doody Review Services

Booknews

Rating

Table of Contents:

The Great Latke-Hamantash Debate

Tea or Rick Steins Seafood Lovers Guide

Tea: East and West

Table of Contents:

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

Publishers Weekly

Acquired Taste or Garden of Herbs

Acquired Taste: The French Origins of Modern Cooking

Publishers Weekly

Library Journal

BookList

Garden of Herbs

Savour Italy or Curry Companion

Savour Italy: A Discovery of Taste

Curry Companion

John Barleycorn or Eat and Be Satisfied