Wednesday, December 31, 2008

Low Fat Cooking for Good Health or Snack Attack Guilt Free Treats for Healthy Munching

Low Fat Cooking for Good Health

Author: Gloria Ros

Gloria Rose, director of the Gourmet Long Life Cooking Schools, has carefully designed and kitchen-tested traditional family favorites for maximum taste and nutrition, but with absolutely no added fat, sugar, or salt. She has created a cookbook that offers over 220 recipes. And to make life just a little easier, she includes brand names of recommended products.



Read also Troubleshooting Your PC for Dummies or Beginning Ubuntu Linux

Snack Attack! Guilt-Free Treats for Healthy Munching

Author: Ruth Glick

Snacking is the American pastime, butAmerica is getting fatter! It’s time to turnaway from chips and dips and movetoward a healthier way of snacking

Here are more than 150 snack recipes for you to eat right—and many of the recipesare healthy versions of old-time favorites! Every recipecontains complete nutrition facts, preparation times,and easy-to-follow instructions. And each recipe is lowin fat, saturated fat, and sodium.You can choose from tasty and healthy snackrecipes, such as Teriyaki Chicken Bites, Con QuesoBean Dip, Popcorn Crunch, Hawaiian Meatballs, andmany more healthy versions of old favorites!



At Home in the Vineyard or Bakers Field Guide to Holiday Candy and Confections

At Home in the Vineyard: Cultivating a Winery, an Industry, and a Life

Author: Susan Sokol Blosser

This moving, evocative memoir, woven with lyrical descriptions of the sights and smells of vineyard life, tells the inspirational story of one woman's journey to success in an industry run mostly by men. At Home in the Vineyard, filled with colorful characters and unexpected experiences, brings a local rural community vividly alive as Oregon wine pioneer and industry icon Susan Sokol Blosser recounts how she fell in love with a vineyard, learned how to run it, and ultimately achieved her vision of producing Pinot Noirs to rival those of Burgundy. An intimate family story, At Home in the Vineyard also gives a candid insider's view of Oregon's flourishing wine industry.
Sokol Blosser begins her narrative in the 1970s, when, as a young, idealistic wife, she helped her husband make his wild idea of planting a vineyard in the Dundee Hills become a reality. By the book's final pages, she has become president of Sokol Blosser Winery, widely respected for gaining national visibility and for producing world-class wines, especially the elusive Pinot Noir. Along the way, Sokol Blosser tells how she learned to do everything from driving a tractor and managing a picking crew to selling Oregon wine in Manhattan. She also shares some special accomplishments: how she instituted values of environmental sustainability and social responsibility at the vineyard, integrated family and business life, and successfully brought the second generation on board.

Publishers Weekly

In 1970, the Blossers were in their mid-20s, having spent most of their four married years in graduate school or on memorable road trips in their Volkswagon camper. Then, as she puts it, "Bill and I each gave birth." She produced their first child, while he bought their first lot of vineyard landin Oregon. As Blosser explains, in 1970 American wine was supposed to be made in California, if at all. But they were guessing that pinot noir, in particular, might work well in a colder, damper climate if the soil were right and the growing calendar adjusted to work with the weather. The Blossers, together with other Oregon pioneers, built up a well-regarded wine industry, which in recent years has become one of the state's more environmentally progressive industries as well. Blosser tells the story of how they learned both viniculture and small business management. True, their marriage ended after 33 years, but she's not one to dwell on the negative in this upbeat narrative. While Blosser's story might be interesting for a vintner hopeful, general readers may find it flat. Blosser might make great wines, but her writing could use a little more flavor. (Aug.) Copyright 2006 Reed Business Information.



Look this: Long Term Care or HR Strategy Focused Individually Centred

Baker's Field Guide to Holiday Candy and Confections: Sweet Treats All Year Long

Author: Dede Wilson

Wilson has collected 75 recipes from around the world in this collection of festive and fun homemade treats to be enjoyed year round. A Baker's Field Guide to Holiday Candy & Confections is arranged chronologically by holiday to help bakers choose what to make for which occasion.



Tuesday, December 30, 2008

Carbohydrate Addicts Cookbook or Simple Essentials Chicken

Carbohydrate Addict's Cookbook: 250 All-New U Low-Carb/U Recipes That Will Cut Your Cravings and Keep You Slim for Life

Author: Richard F Heller

#1 New York Times bestselling authors of The Carbohydrate Addicts LifeSpan Program and The Carbohydrate Addicts Diet

Lose weight and cut your cravings with the first cookbook from the worlds #1 authorities on carbohydrate addiction and weight loss

With 250 all-new mouthwatering low-carb recipes from Drs. Richard and Rachael Heller, the #1 New York Times bestselling authors and pioneers in carbohydrate-smart dieting, it is now easier than ever to shed those extra pounds permanently. Unlike many low-carb and low-fat cookbooks, which skimp on taste, The Carbohydrate Addicts Cookbook seizes on the dynamic flavors of a rich crop of foods, from tasty appetizers and hearty soups to succulent seafood and sinfully delicious salads, from vegetarian alternatives to traditional, down-home beef and poultry dishes and easy-to-make breakfasts. With a special section on "Quick Fix Dishes and Snacks," this is the one low-carb cookbook you will rely on every day.


•Herbed Cheese Dip • Hearty Breakfast Quiche • Mushrooms Allegro

Dijon Creme in Salmon Rolls • Curried Eggs • Baked Buffalo Wings

•Beefy Cream Cheese Roll-Up • Breakfast Delhi Delight • Peking Stir-Fried Beef

•Far East Beef Teriyaki • Paprika Pork Chops • Shanghai Pork Roast • Spicy Chicken

•Chicken Breast Apollo • Country Baked Chicken • Chicken in Cream Sauce

•Crustless Chicken Pot Pie • Breakfast Pockets • Island Lime Chicken

•Curried Basil Chicken • Baked Salmon with Herbs • Bounty of the Sea

•Steamed Mussels Peppercorn • Cheesy Broccoli Casserole

•Manhattan Mushroom Salad • Far East Tofu

•"Ham" and Cheese with Tofu • ParsleyButtered "Steaks"



Table of Contents:
Appetizers and Soups.

Go to: Fundamentals of Investments withstudent CD Stock Trak Powerweb or Strategic Marketing Management Cases

Simple Essentials Chicken

Author: Donna Hay

Featuring 60 simply beautiful recipes for all our favourites, this is the only chicken cookbook you'll ever need.



Jersey Diners or Pierre Gagnaire

Jersey Diners

Author: Peter Genoves

"There is nothing more "Jersey" than a diner. Adorning the highways and by ways of fully half of the state's 566 municipalities, no one in New Jersey lives far from one. There are more diners here than in any other state, and on top of that, one of the two remaining diner manufacturers is located in the Garden State." "In a year of roadside research, Peter Genovese talked to owners, employees, and customers, and ate more bacon and egg sandwiches than he cares to remember. The result is a funny, revealing book about a beloved American institution. Whether you want to know where and how diners started, who invented eggs served in a skillet, why these twenty-four-hours-a-day eateries are so popular, of, most important, which one has the best French toast, Jersey Diners has the answers." "Packed with facts, trivia, and stories about the owners, employees, and clientele, the book is also complemented with over three hundred photos of the buildings, their distinctive decor, the food, and the people who love it from Sussex to Salem counties." This newly revised edition includes a fully updated directory that details where you can find every diner throughout the state!

Publishers Weekly

"A diner is not only a place to eat, it is a hangout, a community center, often more of a town hall than Town Hall is," says journalist Peter Genovese. "Wealth, possessions, background count for little; inside, everyone is equal." And nowhere are there more of these bastions of democracy than New Jersey. In Jersey Diners, Genovese salutes the state's 550 "colorful and kitschy" purveyors of food. Photos and illustrations provide a wonderful tour of the Garden State's not-so-secret treasures.



Go to: McDougall Program for Maximum Weight Loss or River Road Recipes IV

Pierre Gagnaire: Reinventing French Cuisine

Author: Jean Francois Abert

Pierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars
Chefs worldwide have been influenced by his innovative culinary approach
Includes recipes spanning the entire course of his groundbreaking career

Pierre Gagnaire is considered one of the most innovative and artistic chefs working today, renowned for his dazzling combinations of flavors, textures, and ingredients. The owner of restaurants in Paris, London, Hong Kong, and Tokyo, Gagnaire has become synonymous with adventurous and iconoclastic cooking.

Now, in Pierre Gagnaire: Reinventing French Cuisine, the legendary chef tells the story of his 40-year journey to culinary superstardom. Featuring reflections on Gagnaire's life and work, along with 40 of his favorite recipes, this is less a cookbook than an inside look at the making of a great chef.

Organized chronologically, the book begins with Gagnaire's training and follows him to his restaurants in St.-Etienne and Paris, which were both awarded three Michelin stars, and beyond. The accompanying recipes—whether a simple potatoes au gratin; an elegant combination of white cabbage, buffalo mozzarella, and caviar; or a savory potato gnocchi with saffron, artichoke, and roasted hazelnuts—are drawn from each period in Gagnaire's life, showing his early influences, the development of his vibrant signature style, and his ongoing experiments in modern French cuisine.



Wheat Free Cooking or Practical Korean Cooking

Wheat-Free Cooking: Practical Help for the Home Cook

Author: Rita Greer

Do you suffer from sore, itching eyes, sinusitis, headaches or palpitations? Do you have constant digestive problems, skin rashes or inexplicable mood swings? You could well be allergic to wheat, the major cause of allergy in our diet and a staple food that is an ingredient in almost every food you buy - not only bread, biscuits and breakfast foods but soups, sauces, pickles, casseroles, puddings and chocolate. This helpful informative book, by a writer with twenty years' experience of devising special diets, could change your life. Wheat-Free Cooking gives you a guide to the numerous symptoms, physical and mental, that could point to wheat allergy; advice on how to identify the hidden wheat in many ordinary foot items you buy regularly; how to banish all trace of wheat from your kitchen; how to ensure that your wheat-free diet is nutritionally balanced; and a wide range of recipes catering for every meal of the day, all guaranteed wheat-free. Wheat-Free Cooking uses economical, easily obtainable ingredients that are simple to prepare, and it allows you to eat types of food that normally contain wheat - even bread, cakes and pastries! It enables you to cook meals that will tempt every member of the family, entertain in style and indulge your taste-budes to the limit. And everything you eat will be good for you.



Look this: Microsoft Office 2007 or The Distance Manager

Practical Korean Cooking

Author: Chin hwa Noh

This book offers the first recipes of genuine Korean cookery written in English. 192 recipes with 1,026 instructional color photos are included in this combined volume of Healthful Korean Cooking: Meats & Poultry, Low-Fat Korean Cooking: Fish, Shellfish & Vegetables and Traditional Korean Cooking: Snacks & Basic Side Dishes. Not only are the most popular and well-known dishes represented, but also many known only to the Korean palate. The delicate flavours and subtle combinations of basic ingredients have a unique appeal for all palates. Makes a great gift for anyone interested in learning Korean cooking.



Monday, December 29, 2008

Alta cocina vegetariana or Creating an Heirloom

Alta cocina vegetariana: Descubra esta coleccion de deliciosas recetas llenas de sabor

Author: Staff of Edimat Libros

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.
 

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.



Go to: Eyewitness to Power or Liberal Fascism

Creating an Heirloom: Writing Your Family's Cookbook

Author: Wendy A Boughner Whippl

Do you ever call family members for recipes? Are there fantastic cooks in your family? Are the holidays just not the same without that special dish? Do you want to preserve those recipes for the next generation, but just don't know where to start? Creating an Heirloom: Writing Your Family's Cookbook can help! Whether you make one cookbook or one hundred, whether you come from a small family or a large one, this book will enable you to create your own family heirloom. Using a step-by-step process with lots of tips and suggestions along the way, Creating an Heirloom will show you how easy and rewarding this project can be. Greatly expanded from the author's popular webpage, "Creating a Family Cookbook," this book will help you more with some of the particulars, like how to stay organized, choosing a font, what kind of format to use, suggestions for indexing, and everything in between. More than just a how-to book for writing a cookbook, this is about preserving your family's culture and heritage, and creating something truly special that everyone in your family will treasure for generations to come.



Pillsbury Cmon Over or Windows on the World Complete Wine Course

Pillsbury C'mon Over!: Easy Entertaining without Hassle or Hustle

Author: Pillsbury Editors

Entertaining has never been easier!


Get-togethers should be fun--not just for your friends, but for you, too. That's what C'mon Over! is all about. It's bursting with ideas, tips and recipes for parties that are full of fun, fast to organize and free of worries.

With this road map to hassle-free, hustle-free entertaining you get:
* 33 themed get-togethers, organized by the four seasons
* Menus and 2 to 4 fast, easy recipes for each party
* Simple, creative tips for themes, decorating and music
* Party ideas for all ages and interests, for groups of 4 to 20
* "Fast Forward" do-ahead steps and other shortcuts
* Nearly 70 inspiring color photos

Best of all, the book is packed with timesavers that let you relax and enjoy yourself. With C'mon Over!, you'll find all the know-how and confidence you need to throw great parties--and have some fun!



See also: Sweet Memories or Robin Hood Cook Book

Windows on the World Complete Wine Course: 2007 Edition

Author: Kevin Zraly

The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States—it’s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly’s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.



Sunday, December 28, 2008

Champagne For Dummies or International Guide to Drinks

Champagne For Dummies

Author: Ed McCarthy

Champagne may be the most misunderstood category of wine in the world. The major reason for all the confusion is the use of the term “Champagne” appearing on labels of sparkling wines that come from places other than the province of Champagne in northeastern France. But true champagne can only be born in an environment that combines the essential elements of chalky soil, a cool climate, and the Chardonnay, Pinot Noir, and Pinot Meunier grape varieties. These are the crucial elements informing the unique flavor profile found only in wines from that corner of the world. Without them, any wine—even a very good one—calling itself champagne, is just an imposter.

Baffled by bubbly? Let wine expert Ed McCarthy clear away the confusion. If you find shopping for champagne a challenge, try this fun, friendly guide and discover just how easy it is to select the perfect bottle and:



• Appreciate various champagne styles

• Enjoy the author’s favorite champagnes

• Store and serve champagne

• Pair champagne with food

• Evaluate sparkling wines from the US and other countries



What’s the difference between brut and extra dry? Is Vintage Champagne worth the extra money? You’ll get the answers to these and all your questions about that effervescent wonder. And in the process you’ll discover:



• How champagne is made, what grape varieties are used, where the major grape-growing areas are, and how those tiny bubbles get into champagne

• The difference between vintage and non-vintage champagne and champagne specialties, suchas blancs and rosé Champagnes

• The meanings of terms used to describe the dryness/sweetness levels of champagne, such as brut, extra-dry and semi-sec

• All about the great champagne houses, including in-depth coverage of the author’s 25 favorites

• Everything you need to know about buying and storing champagne

• The best ways to serve champagne, including the best glasses, the best foods to eat with it and more



Like most good things in life, the better you understand champagne, the more you enjoy it. This friendly guide will help you make your enjoyment of the most glamorous beverage on the planet complete.



Table of Contents:
Foreword.
Introduction.
PART I: What Is Champagne?
Chapter 1: Champagne, the Region.
Chapter 2: Dom Pérignon — the Legend.
PART II: The Magic of the Bubbles.
Chapter 3: The Champagne Method.
Chapter 4: The Grapes of Champagne.
PART III: Styles of Champagne.
Chapter 5: Vintage and non-Vintage (Classic) Champagne.
Chapter 6: Variations on a Theme: Blanc de Blancs, Blanc de Noirs, and osé.
Chapter 7: How Sweet It Isn't.
PART IV: The Great Champagne Houses.
Chapter 8: The Top 25 Champagne Houses (A to L).
Chapter 9: The Top 25 Champagne Houses (M to Z).
Chapter 10: Grower and Co-operative Champagnes.
Chapter 11: The Champagne Trade Today.
PART V: Buying, Storing, and Serving Champagne.
Chapter 12: Practical Tips on Champagne.
Chapter 13: Tasting Champagne.
Chapter 14: Champagne with Food.
Chapter 15: Touring Champagne.
PART VI: Other Sparkling Wines.
Chapter 16: California and Other American Sparkling Wines.
Chapter 17: Sparkling Wines from the Rest of the World.
PART VII: The Part of Tens.
Chapter 18: Answers to Ten Common Questions about Champagne.
Chapter 19: Ten Champagne Myths Exposed.
PART VIII: Appendixes.
Appendix A: Glossary of Champagne Descriptors.
Appendix B: Directory of Champagne Houses.
Appendix C: Champagne Vintages: 1978-1997.
Index.
Book Registration Information.

Interesting textbook: To the Bitter End or Kick Ass

International Guide to Drinks

Author: United Kingdom Bartenders Guild

A comprehensive guide to the world's wines, spirits, and cocktails, with detailed information on buying, storing, mixing, and serving drinks in the very best tradition of professional bartending. While other books come and go, the International Guide to Drinks remains the book used by bartenders the world over--a comprehensive global guide to drinks of every kind, from exotic cocktails to wines, liqueurs, spirits, and beers. Now fully revised and updated, the guide features sections on classic and contemporary cocktails, with recipes that include World Cocktail Championship winners; wines of the world; national drinks; spirits and beers; aperitifs and digestifs; plus a detailed glossary and table of measurements. And the basics are not forgotten. Once you read this book, you will know everything there is to know about buying, storing, mixing, and serving drinks.



American Heart Association One Dish Meals or Vegan Vittles

American Heart Association One-Dish Meals: Over 200 All-New, All-in-One Recipes

Author: American Heart Association

Juggling work, school, family, and home seems to be the norm in today’s hurried world. Many of us often grab a quick bite and keep on moving, sidelining healthful eating habits and nutrition. How wonderful it would be to wind down after a long, hard day with a wholesome, home-cooked meal. Now, the American Heart Association, America’s most trusted authority on heart-healthy living and diet, presents a brand-new cookbook that can help. One-Dish Meals is designed for the millions of health-conscious Americans who are always on the go.

The more than 200 simple and tasty one-dish recipes offer sensible, convenient alternatives to fatty fast food and high-sodium frozen dinners. The American Heart Association once again proves that healthful, satisfying meals needn’t mean sacrificing great flavors or precious time. Many of these delicious dinners practically cook themselves. And forget about washing a sinkful of dishes, because almost every recipe here cooks in just one pot—so dinner is easy to make and quick to clean up.

Arranged by category—meat, poultry, seafood, or vegetarian—each recipe includes nutrients essential for heart-healthy living. You’ll find everything from weeknight dinners to special-occasion favorites—from stews, meat loaf, and pot roasts to cassoulets, enchiladas, and even a tagine. All you need is one dish and this cookbook, and in no time at all, you’ll have a healthful, home-cooked meal.

Library Journal

The American Heart Association's latest cookbook takes ingredients from around the world, pares them down to make them healthy, and cooks them all in one dish. Divided into seafood, poultry, meats, and vegetable sections, the recipes range from standbys such as Hearty Chili Con Carne to less-familiar yet promising combinations such as Braised Pork Loin with Apple Ratatouille. Nutritional information is listed at the bottom of each page, with two sets included if there are optional ingredients that will make a big difference in dietary value. All call for easy-to-find ingredients; several are even crock-pot friendly. Six appendixes-"Eating with a Healthy Heart," "Meal Planning," "Shopping Information," "Risk Factors for Heart Disease," "Equivalents," and "AHA National Center and Affiliates"-complete this well-organized cookbook. Recommended for cookery and health collections. (Index not seen.)-Deborah Shippy, Moline P.L., IL Copyright 2003 Reed Business Information.



Interesting textbook: Fitness Swimming or Facilitated Stretching

Vegan Vittles: Second Helpings: down-Home Cooking for Everyone

Author: Joanne Stepaniak

In this updated and expanded classic, you'll discover a cornucopia of delicious and creative alternatives for every animal-based food under the sun - Jo's legendary "veggie meats" and "uncheeses." This simple, hearty, everyday fare illustrates how effortless and enjoyable it is to have a healthful diet free of animal products. With over 75 new recipes, updated ingredients, and invaluable cooking tips, these simple, tasteful, and creative dishes will satisfy and amaze family and friends of all persuasions as well as offer health-supporting options for more wholesome food.

Written in conjunction with Farm Sanctuary, North America's oldest and largest advocacy organization for farmed animals, there are charming stories about rescued animals, information about widespread factory farming myths, resources for vegan food products, and constructive actions that can be taken on behalf of farm animals. More than just a cookbook, VEGAN Vittles brings you inspired cooking for compassionate living.



Table of Contents:
Foreword   Gene Baur     vii
Preface to the Revised Edition     ix
Acknowledgments     xi
What Is Veganism?     1
Farm Animal Industry Myths     4
Whatever You Do, Do What You Can!     7
Alternatives to Milk and Dairy Products     10
Alternatives to Eggs     17
Alternatives to Protein-Centered Meals     20
Ingredients That May Be New to You     23
Pesticides and Produce     36
Getting Started     38
Homemade Veggie Meats     45
Beverages     53
Bread and Breakfast     57
Uncheeses     78
Butters, Dips, Spreads, and Pates     86
Sandwiches     97
Soups, Chowders, and Stews     116
Main Dishes     131
Vegetables and Side Dishes     176
Sauces, Gravies, and Condiments     183
Salads and Salad Dressings     198
Happy Endings     211
Mail Order Sources for Vegan Food Products     235
Index     236

Saturday, December 27, 2008

Chefs Secrets or Home Book of Smoke Cooking

Chef's Secrets: Insider Techniques From Today's Culinary Masters

Author: Francine Maroukian

In Chef's Secrets, more than 80 renowned chefs share the tricks, timesaving techniques, and wisdom they've learned through years of experience. The Food Network's Sara Moulton shows how to keep dredging neat and simple; pastry chef Fran ois Payard shows how piping chocolate can make fabulous-looking desserts; Norman Van Aken offers step-by-step instructions for making an intensely flavored pan sauce; and much, much more.
Each technique is described in the chef's own words, along with a short, revealing interview and a detailed profile of the chef's accomplishments. With tips ranging from the basics (how to peel ginger with a teaspoon) to the extreme (how to filet an eel), Chef's Secrets will appeal to beginners as well as established foodies. It's the perfect addition to any food lover's bookshelf!



See also: The Clash of Civilizations and the Remaking of World Order or Alexander Hamilton

Home Book of Smoke Cooking: Meat, Fish and Game

Author: Jack Sleight

Teaches you with diagrams and cogent explanation, how to smoke food in family rather than commercial quantities. It is an invaluable reference work, the first of the kind I know that evaluates the equipment and methods of smoking (down to canning smoked food) and gives tested recipes as well.



Toasted or One Bite Wont Kill You

Toasted: The New Toaster Oven Cookbook

Author: Maria Hauschel


Toasted is about a simpler approach to cooking. For one to four people, formal or casual, the toaster oven is the answer. This energy efficient, space saving, quick cooking appliance gives everyone the opportunity to make delicious meals without the fuss or muss of a conventional oven. Whether you are a novice cook, or an expert, Toasted has it all: Pesto Gorgonzola Bruschetta, Asiago Potatoes, Lasagna and even whole roast leg of lamb! Toasted recipes are designed for all makes and models of toaster ovens.



See also: Massage or Silent Passage

One Bite Won't Kill You: More Than 200 Hundred Recipes to Tempt Even The Pickiest Kids on Earth: And the Rest of the Family Too

Author: Ann Hodgman

The toughest challenge many cooks face each day is feeding their own children. By her own admission, the writer and humorist Ann Hodgman's kids are the worst eaters in the world, and if she finds something one likes, the other invariably hates it. Now, for all similarly beleaguered parents, Hodgman brings together more than two hundred recipes that everyone in the family can agree on, like Nonthreatening Cheese Fondue, Taco Bake, and Roast Pork Loin with Apple Crust, many of them gathered from fellow parents. With hundreds of tips and anecdotes from other parents, One Bite Won't Kill You makes the task of feeding kids not only a little easier, but also a whole lot more fun.

Children's Literature

Illustrations by Roz ChastA cookbook that is amusing AND offers useful recipes is worth reading. The author's introduction sets the tone of pragmatic parenting in the kitchen with a dash of humor and a sprinkle of irreverence. The recipes include chatty remarks about the recipe or its origin. A recipe warning, "Never refrigerate the batter" is accompanied by an illustration of a stern cook's face. All the line drawings illustrating the book are clever. Anecdotes about the author's friends and children are scattered throughout the recipes. Advice is given under such headings as, "How to Make Pork Tenderloin 100 Percent Better" or "Making Jell-O More Grown-Up." Certain recipe names will intrigue the reader--Vaguely Mexican Soup, Spinach Frisbees, Zoocakes, and Blue Brains. This latter recipe calls for blueberries, cottage cheese and Berry Blue Jell-O. The entire cookbook is joyful reading if you are not a purist regarding food preparation. But don't look for details on fat, protein or calories per serving. Such information would detract from the book's purpose, which is to get picky eaters to eat. The author's concluding remarks titled "Why None of This Matters," offers a refreshing sense of balance and truth.



Sake or Luscious Creamy Desserts

Sake: A Modern Guide

Author: Beau Timken

Sake is hot, hot, hot (though the best are actually served cold). It's the hippest sip at the cocktail hour and, as the sommeliers will tell you, can be a delicious accompaniment to food. This fun and informative guide demystifies an age-old wine and explains the many types of sake and how to properly taste their complex flavors. Beau Timken's foolproof TasteMatch system profiles 50 suggested sakes and provides their beer and wine flavor equivalents, creating a simple-yet-effective resource for finding a perfect match. Plus, recipes for 30 sake cocktails and 15 sake-friendly dishes make sake appropriate for any occasion (try a refreshing glass of Sake Sangria, or surprise guests by pairing sake with Fettuccine with Shiitake Mushrooms and Pancetta). There's even a section on planning and hosting a sake-tasting party to share your newfound sake expertise. A contemporary look at a traditional drink, Sake captures 1,000 years of culture and updates it for the modern lifestyle. Kanpai!



Book about: Framework or The Hormone Solution

Luscious Creamy Desserts

Author: Lori Longbotham

Ready for melt-in-your-mouth goodness? These scrumptious recipes are the latest mouthwatering morsels from Lori Longbotham, author of the successful Luscious Desserts series. This volume is filled with secrets of how to make rich, creamy cakes, puddings, frozen desserts, and more. The recipes celebrate that wonderful soft texture, but also contrast it with crisp additions of pralines, cookies, and nuts. For beginning bakers, Custard and Caramel 101 offers a basic guide laden with tips and techniques, making preparation as simple and quick as possible. Better-than-Classic Butterscotch Pudding, Lemon and Ginger Brioche Bread Pudding, and Grand Marnier Pots de Cr me are just a few of the inventive goodies that are guaranteed to become the new comfort foods.



Friday, December 26, 2008

The New Cleaning and Cooking Fish or Basque Kitchen

The New Cleaning and Cooking Fish

Author: Sylvia Bashlin

Learn the various methods for cleaning fish, from field dressing to filleting to cleaning. Find out how to cook your catch, from broiling to poaching to smoke cooking. Create mouthwatering appetizers, salads, soups and chowders, and main dishes such as baked walley and ratatouille.

There's over 120 different recipes, all shown beautifully in full-color photographs. Substitutions and nutritional informational is provided help make your fish cooking as simple and healthy as possible.



Interesting textbook: Food and Healing or American Diabetes Association Complete Guide to Diabetes

Basque Kitchen: Tempting Food from the Pyrenees

Author: Gerald Hirigoyen

"To know how to eat is to know enough."

-- Old Basque Saying

Nestled among the Pyrenees, on both sides of the French-Spanish border, the Basque country is renowned as much for its fine culinary traditions as for its rugged terrain and the independent spirit of its people. Basque cooks are widely considered among the best in Europe, combining their love of fresh, simple ingredients with time-honored techniques. The joy of cooking and eating are central to Basque culture. In San Sebastián and throughout the region, men belong to cooking clubs, dedicated to the preservation of their outstanding cultural and culinary heritage. Outside the cooking societies, simple family meals turn into feasts of mammoth proportions, and everywhere conversation invariably turns to good food and the pursuit of it.

The Basque Kitchen, lusciously illustrated with photographs of the Basque region as well as its famous dishes, is the first major cookbook to explore Basque cooking on both sides of the border. Basque native Gerald Hirigoyen, named one of America s best chefs by Food & Wine magazine, celebrates the food and memories of his beloved homeland. He shares recipes for his favorite Basque specialties, from traditional renditions of Salt Cod "al Pil-Pil" and Pipérade to sumptuous soups, salads, meat, poultry, game, and of course, more seafood, all built on a bounty of fresh ingredients and carefully presented for the home cook. Hirigoyen's splendid interpretations have made his two San Francisco restaurants, Fringale and Pastis, critical favorites.

NY Times Book Review

...[T]he Hirigoyens unlock many secrets of a vibrant and underdocumented style of cooking and offer many easy ways to sample its decisive flavors...

NY Times Book Review

...[T]he Hirigoyens unlock many secrets of a vibrant and underdocumented style of cooking and offer many easy ways to sample its decisive flavors...



Classic Chinese Cuisine or Julia and Jacques Cooking at Home

Classic Chinese Cuisine

Author: Nina Simonds

Repeatedly singled out as one of the all-time cookbook bibles, Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking, covering all the essential techniques, ingredients, and cooking utensils, with more than 225 recipes, step-by-step illustrations, and full-color photographs. Nina Simonds has an unerring eye for the most approachable and delicious dishes in the Chinese repertoire, from Crispy-Skin Duck and Hundred-Corner Shrimp Balls to Lemon Chicken Wings and Dry-Cooked String Beans.

Shirley Reis - KLIATT

Classic Chinese Cuisine is a thorough introduction to the basics of Chinese cooking. More than 225 detailed recipes provide information about basic techniques, ingredients, and cooking utensils. Simmonds does not always use traditional methods or ingredients in her recipes. She also suggests substitutions for the reader who does not have access to an Asian market. Some of the recipes are: Scallion Cakes, Barbecued Pork with Rice Noodles, Curry Turnovers, Steamed Shrimp Rolls, Tangerine-Peel Chicken, Crab in Sweet & Sour Sauce, Home Style Spareribs, Cinnamon-Flavored Beef, Stir-Fried Broccoli in Oyster Sauce, and Crabmeat & Corn Soup. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 1994, Houghton Mifflin, 399p. illus. index., Ages 12 to adult.

Library Journal

First published in 1982, Classic Chinese Cuisine has long been regarded as one of the standards in the field. The majority of the recipes have been revised for this editon, and about three dozen new ones have been added. Simonds's books, which also include China Express (LJ 11/15/93), are particularly known for making Chinese cuisine accessible and approachable for American cooks. Most collections will want to add this updated version of a classic.



Book about:

Julia and Jacques Cooking at Home

Author: Julia Child

The companion volume to the public television series Julia and Jacques Cooking at Home

Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.
        So sharpen your knives and join in the fun as you learn to make . . .

        *--Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country pâté
        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi
        *--Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés
        *--Salads and Sandwiches--basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a panbagnat
        *--Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried
        *--Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed
        *--Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery
        *--Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck
        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb
        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings
        And much, much more . . .

        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

Bon Appetit - Laurie Glenn Buckle

In Julia and Jacques Cooking at Homethese two legendary cooks explore the classics of French home cooking, explaining the traditional methods of preparing the dishes and then offering up their own interpretations and innovations for a book that is as full of information as it is full of personality.

Publishers Weekly

Culinary grande dame Child and master chef Pepin pin define "the basics of fine food that looks good, tastes the way it should and is a total pleasure to eat." Chapters are organized into appetizers, soups, eggs, salads and sandwiches, potatoes, vegetables, fish, poultry, meats and desserts. Based on the vast experience of these chefs, the book takes a she says/he says approach to home-style French cooking: While Julia finds the dark digestive vein in shrimp "ugly" and automatically removes it, Jacques considers it "perfectly good protein to eat"; Julia prefers seasoning food with white pepper, but Jacques uses black pepper, and so forth. Child and P pin recycle familiar Franco-American classics, like Omelets, Souffl s, French Fries, Sole Meuni re, Roast Chicken, Steak Au Poivre and Cr me Br l e, with a contemporary sleight-of-hand (e.g., stocks that can be made within an hour; a microwave method for clarified butter). Eschewing today's trendy global pantry, recipes emphasize fresh, seasonal ingredients. There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: "it's more useful to have knowledge about cuts of meat than a lot of money." A charismatic tag team, veterans Child and P pin illuminate novice and seasoned home cooks alike, gently reminding readers that "eating, as well as cooking, should be pleasurable and guiltless." First serial to Gourmet; Good Cook Book Club main selection; author tour. (Sept.) FYI: Cooking at Home is based on a forthcoming 22-part PBS series. Copyright 1999 Cahners Business Information.

Library Journal

What could be better than seeing these two incomparable chefs cooking together in Julia's kitchen and having a wonderful time while they're at it? This is the companion volume to the authors' new PBS series, premiering in October, but there are many "bonus" recipes here, including some that had to be cut from the series because of time limitations and others created especially for this book. For each show, the two chefs started out with ideas and ingredients but no set recipes, so they improvised as they went along, cooking a lot of their favorite traditional dishes and coming up with new ones as well. The two didn't always agree--each recipe has one sidebar from Julia, another from Jacques, presenting each one's take on the dish and personalized tips. Dozens of boxes throughout the text provide information on a wide variety of topics, from "Julia on Getting a Good Chicken" to "P pin Peels a Pepper," and the more than 300 color photos show both techniques step by step and many of the finished dishes. An essential purchase, of course. [Previewed in Prepub Alert, LJ 5/1/99; BOMC/Good Cook main selection.] Copyright 1999 Cahners Business Information.

Christian Science Monitor - Jennifer Wolcott

Julia and Jacques Cooking at Home is every bit as entertaining as it is the program and even more useful. Colorful comments from each of these formidable cooks make it a good read and differing opinions on such topics as tools used to scramble eggs or what type of chicken to buy probe that cooking, like any art, is highly individual.



Thursday, December 25, 2008

Egg Dairy and Nut Free Cookbook or Wine Country Recipes

Egg, Dairy and Nut Free Cookbook

Author: Donna Beckwith

This comprehensive cookbook includes more than 250 recipes for individuals with allergies to dairy products, eggs or nuts. Everything from fudge to frozen treats to fancy potatoes demonstrate that cooking to accommodate allergies is not only safe, but fun and delicious too. For those with no egg allergy, recipes include an eggs-in alternative. See the table of contents for a complete listing of taste-bud temptations.
A resource section provides practical management tools for everyday challenges and for more complicated situations like restaurant dining, parties, catered meals and travelling.
An organizations section provides important sources of information.



New interesting textbook:

Wine Country Recipes: A Postcard Book

Author: Globe Pequot

Savor the flavors of West Coast Wine Country, where pairing wine and food is an art form. Imagine a rich Sauvignon Blanc served with tangy lemon chicken or a luscious Cabernet Sauvignon with warm chocolate cake. These twenty postcards capture the unique look and feel of this land of golden vines and offer twenty fabulous recipes from some of the region's most notable wineries. Each is yours to treasure, to share, or to send.



Vegan Taste of India or LegalEats

Vegan Taste of India (Vegan Cookbook Series)

Author: Linda Majzlik

From snacks and starters, dhals and soups to breads and rice dishes, from salads and raitas to chutneys, desserts and drinks, the 120 recipes in this book remain true to the authentic flavours of India, but avoid animal ingredients.



Interesting textbook:

LegalEats: A Lawyer's Lite Cookbook

Author: Flavia Joyce Tuzza

There are almost one million lawyers in the United States today and they're all hungry! Hence the need for LegalEats, A Lawyer's Lite Cookbook.

LegalEats is a unique and creative cookbook by a lawyer for lawyers (and other lean and mean legal types) organized in a tongue-in-cheek fashion using a take-off of "legalese" to describe the recipes and features cute lawyer cartoons and quotes to amuse the reader.

Both the recipes and the tone of the cookbook are on the light side, featuring recipes personally adapted by the author, a lawyer and gourmet food enthusiast, who creates great tasting lighter versions of some favorite dishes such as Legal Lasagna, Libelously Light Strawberry Cheesecake and Prosecutor's Pizza (made with fresh dough that you pound down like your worst adversary). LegalEats is a rare treat for the lawyer and other legal types in your life who are looking to lighten up, which makes it a great novelty gift.

Those who purchase LegalEats can feel good knowing that a portion of the author's profits from the sale of the cookbooks will be donated to various legal service programs. Whether you spend time in the kitchen, the courtroom, the boardroom, the classroom or the office, remember to always keep it light and enjoy LegalEats, A Lawyer's Lite Cookbook!



Wednesday, December 24, 2008

Spice Lovers Guide to Herbs and Spices or Margaritas

Spice Lover's Guide to Herbs and Spices

Author: Tony Hill

IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times



Book review: A Time to Fight or Moment of Truth in Iraq

Margaritas!: Mix and Enjoy More Than 70 Fabulous Margaritas and Tequila-Based Cocktails

Author: Henry Besant

Tequila, triple sec, and lime: it sounds like such a simple combination, but a Margarita is more than just an ordinary drink. Sweet, sour, and salty, fiery yet sophisticated, it’s the queen of cocktails and the height of fabulous fun. That’s why Margaritas have become so wildly popular—and however you take it, your blend’s right here. Cocktail connoisseurs will love the ultimate traditional Margarita recipe, as well as the remixes of classic drinks with a tequila twist. Tangy fruit flavors and thirst-quenching coolers go with long lazy days and relaxed summer nights, while the pitchers, shooters, and exotic spice fusions will make any party dance. Stylishly designed, and including essential information on equipment, techniques and tequilas, this is a must for Margarita fans—and aren’t we all?



Healthy Beef Cookbook or Low Carb Cocktails

Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion

Author:

More than 130 healthy beef recipes from the top authority in nutrition

Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.

The National Cattlemen's Beef Association is a trade association of America's cattle farmers and ranchers, the largest segments of the nation's food and fiber industry. The Association, on behalf of the Cattlemen's Beef Board, educates consumers about the healthy characteristics of beef. The American Dietetic Association is the largest organization of food and nutrition professionals in the world, with nearly 70,000 members. Richard Chamberlain (Dallas, TX) is the owner and head chef of Chamberlain's Steak and Chop House in Dallas. He currently sits on the board of directors for the Dallas chapter of the American Heart Association. Betsy Hornick, MS, RD (Poplar Grove, IL), is an experienced writer, editor, and educator specializing in food, nutrition, and health-related topics.

Library Journal

With Richard Chamberlain, a Dallas chef, and Betsy Hornick, a nutritional expert, the Beef Association and the American Dietetic Association present recipes for their favorite foods based on the 29 cuts of beef that "meet government guidelines for lean." Each recipe includes a nutritional analysis, and there are "Healthy Living Tips" and notes on "Beef Smarts" throughout, along with six appendixes covering topics from "Beef Basics from the Experts" to "The Skinny on Beef and Health" (somewhat oddly, there is no reference to Atkins and similar diets). The recipes themselves-Asian Express Beef Wraps, Southwest Beef and Pasta Skillet-are fine but unexceptional, and most general diet cookbooks include at least a handful of healthful beef dishes. For larger diet collections. Copyright 2005 Reed Business Information.



Table of Contents:
Forewordv
Acknowledgmentsvii
Introduction1
1Great Grilling with Beef5
2Sensational Main-Dish Beef Salads37
3Hearty Beef Sandwiches63
4Busy Family Beef Favorites95
5Beefy One-Dish Meals121
6Beef Soups, Stews, and Chilis157
7Easy Entertaining with Beef185
Appendix AThe Skinny on Beef and Health225
Appendix BBeef Basics from the Experts239
Appendix CEasy Steps to Cooking Lean Beef255
Appendix DGuide to Using Alternate Cuts of Lean Beef in Recipes263
Appendix EQuick Guide to Matching a Beef Cut with a Recipe265
Appendix FMeasurements and Equivalents269
Notes270
Recipe Index273
Index279

Interesting textbook:

Low Carb Cocktails

Author: Douglas J Markham

Are you maintaining a low-carb diet? Trying to cut your sugar intake? Or just trying to watch your weight...and still have fun? Look no further than this one-of-a-kind guidebook by famed low-carb guru Dr. Douglas Markham. Here you'll find a dazzling array of innovative recipes for easy-to-prepare, mouth-watering, low-carbohydrate cocktails and delicious high-protein snacks. You'll also discover:

  • the safest, most effective way to follow a low-carb lifestyle in social circles
  • how the kind of alcohol you ingest affects your brain and your body
  • how to drink responsibly
  • the preferred liquors, wines, and beers for stocking your bar
  • sugar-free mixers, garnishes, and other ingredients to have on hand
  • the nonalcoholic equivalents of today's most popular cocktails
  • which low-carb protein-rich snacks can slow the absorption of alcohol

...and much more. Let Low-Carb Cocktails help you raise a glass to easy spirits, improved drinking habits, and a healthy, balanced life. Cheers!



Adobe Oven for Old World Breads or Wine Journey Along the Russian River

Adobe Oven for Old World Breads: Bread Cook Book

Author: Charel Scheel

Who can resist the wonderful crusty breads baked at exclusive specialized small bakery shops?

The joy of these handcrafted and horno baked goods can be yours with and adobe brick oven built right in your backyard. This will be a sensation in your neighborhood, and for your guests at your outdoor garden parties.

Charel Scheele made the instructions simple and easy to follow on a step-by-step basis, with pictures to guide you.

Included are also tantalizing bread recipes. You will find the mistery taken out of the sourdough and how to be sucessful in making starters and baking flavorful and delicious old fashioned loaves.

In addition there are recipes for delightful flat and sweet breads as well as rolls.



Book review: Kitchen Survival Guide or Wheat Free Gluten Free Dessert Cookbook

Wine Journey Along the Russian River

Author: Steve Heimoff

Steve Heimoff takes readers on an intimate and enlightening tour of one of California's most diverse and accomplished wine areas as he travels along the Russian River and talks with growers and vintners from the Cabernet country of the Alexander Valley to the Pinot Noir producers of the Sonoma coast. This first comprehensive look at the natural history and winemaking practices of the region by one of America's most respected wine critics brings the Russian into the exalted company of the great wine rivers of the world--the Loire, the Rhône, the Rhine, the Mosel, and the Douro. Part wine guidebook, part history and geology, and part travelogue of the author's adventures in wine country, A Wine Journey along the Russian River is essential reading for wine lovers--both those fortunate enough to be familiar with the region and those who have never been there.
Heimoff guides readers along the length of the scenic river, from its warm, northern border with Mendocino out to foggy Jenner. He discusses the history and progress of Alexander Valley Zinfandel and Cabernet Sauvignon, Russian River Valley and Sonoma coast Pinot Noir, Sonoma County's Rhône-oriented wines, old-style field blends, and other interesting wines. In the process, he introduces readers to many of the growers and vintners who have made Sonoma County famous: Dick Arrowood, the Rochiolis, the Seghesios, Tom Jordon, Bob Cabral of Williams Selyem, Jess Jackson of Kendall-Jackson, Merry Edwards, and many others. Describing how the river's formation and evolution, both products of the planet's fiery tectonic past, as well as the region's complex climate, have created the potential for unparalleled viticulturalenclaves, and recounting how a variety of people realized that potential, Heimoff provides a fascinating explanation of why the Russian River's reputation as a premium winegrowing region continues to grow.

Publishers Weekly

Heimoff, West Coast editor of Wine Enthusiast, knows far more about California wine, how it's made and those who make it than the average wine buff. His meandering tour of Sonoma County's wine world along the Russian River in 2003 is not for bargain-bin devotees. Heimoff's wine descriptions are tantalizing, and he includes a useful list of recommended wines and producers for those looking to develop knowledge of the region. His reportage on the development of certain grapes in the area, such as Alexander Valley's cabernet sauvignon and Russian River Valley's pinot noir, is nicely balanced between anecdotal and factual. And his descriptions of encounters with prominent growers and vintners, some of which include photos, are particularly enjoyable. However, densely detailed prose intended to include readers in the author's travels along the river is occasionally superfluous and distracting (e.g., "The sun was getting hot on my head, so I put on a baseball cap"). Those with a casual interest in wine can certainly benefit from Heimoff's intensive exploration of Sonoma County, but full appreciation for this carefully researched paean to the geological richness, colorful history and continuously evolving wines of the area is reserved for true wine aficionados, committed viticulturists and curious local historians. (Sept.) Copyright 2005 Reed Business Information.



Tuesday, December 23, 2008

Blinis and Crepes or Latelier of Joel Robuchon

Blinis and Crepes

Author: Camille Le Foll

Author Camille Le Foll invites readers back to her grandmother’s kitchen to learn all about the wonders of blinis and crepes. She explains the differences between the two (and between both of these and pancakes) and then offers 30 recipes that home cooks will rush to try out. The choices range from savory to sweet, from Buckwheat Blinis with Smoked Haddock to Apple Crepes caramelized with butter, from zucchini pancakes to the most fabulous flaming crepes Suzette ever. It’s all irresistible.



Book review: Business 2000 or Business Driven Information Systems

L'atelier of Joel Robuchon: The Artistry of a Master Chef and His Proteges

Author: Patricia Wells

Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate-with,the first time ever, all the "inside" information-the classic dishes that have elevated him to a place of international culinary respect and fame. The Atelier-we watch from the wings, able to observe the genesis of creation in Robuchon's own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today's most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominque Bouchet, Cristophe Cussac, Philippe Groult, Benoît Guichard, and Maurice Guillouet. The Products-we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joël Robuchon explains why potatoes, caviar, scallops, cèpe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favorite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon's own quest for raw perfection. The Recipes-we participate in the unique synthesis of flavors, colors, and textures conceived by the master and his five protégés. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.



Table of Contents:
The Atelier.
Products and Producers.
Recipes.
Potatoes.
Caviar.
Scallops.
Cepes.
Sweetbreads.
Truffles.
Chestnuts.
Almonds.
Preparation and Cooking Times.
List of Recipes.

New Encyclopedia of Vitamins Minerals Supplements and Herbs How They Are Best Used to Promote Health and Well Being or 1000 Vegetarian Recipes

New Encyclopedia of Vitamins, Minerals, Supplements, and Herbs: How They Are Best Used to Promote Health and Well Being

Author: Nicola Reavley

The New Encyclopedia of Vitamins, Minerals, Supplements, and Herbs is the essential reference guide to sorting your way through this maze of information, helping you make informed choices about your health and well being.



Book about: In Defense of Food or Humble Pie

1000 Vegetarian Recipes

Author: Carol Gelles

Not just for vegetarians, there's never been a better time for this award-winning book! Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).



Monday, December 22, 2008

Sushi American Style or Uncle Bubbas Savannah Seafood

Sushi, American Style

Author: Tracy Griffith

Everyone loves sushi, and it’s incredibly fun to make your own rolls. But for most home cooks, the prospect of serving fresh raw fish is a little intimidating. Now, Sushi American Style shows how to prepare sushi without the raw fish—using easy-to-find, everyday ingredients in creative, delicious combinations.

Sushi chef Tracy Griffith introduces you to truly American-style sushi, with simple fillings like bacon, lettuce, and tomato; grilled pork; barbecued chicken; and sautéed vegetables. The Dixie Roll features fried chicken, onions, and coleslaw; the Cowboy Roll includes peppery steak, blue cheese, and arugula; and the Green Goddess Roll is filled with asparagus, avocado, and watercress. Tracy also explores flavors from around the world with the Two Tiger Roll of shrimp, tomatillo, and chipotle sauce; the Cordon Bleu Roll with ham, Swiss cheese, and chicken; and of course Asian-inspired treats like the Ginger Crab Roll. These sushi rolls are packed with flavor and perfect for entertaining—pass them around as hors d’oeuvres or throw a "roll-it-yourself" sushi party! You’ll learn everything you need to know to make creative sushi without the raw-fish fuss.

Packed with flavor and fun, Sushi American Style is the perfect guide to making sushi at home. You'll be rocking and rolling in no time.

Library Journal

After attending the California Sushi Academy, Griffith went on to become a "sushiwoman" at Tsunami, a trendy Pan-Asian restaurant/club in Beverly Hills. There, many of the customers asked for something other than raw fish, and the nontraditional sushi recipes she presents here are the result of her experiments to meet their requests. Although some readers may be intrigued or amused, purists will be appalled, for these have little in common with authentic sushi other than their appearance: Green Eggs and Ham, Club Rolls (with cheese, salami, and turkey), or the Elvis Roll, tempura-battered and stuffed with peanut butter, bacon, and banana. Readers interested in making real sushi will want to consult Kimiko Barber and Hiroki Takemura's Sushi: Taste and Techniques. Griffith's book is an optional purchase. Copyright 2004 Reed Business Information.



New interesting book: Politics of New Germany or Nursing Issues in Leading and Managing Change

Uncle Bubba's Savannah Seafood

Author: Earl Hiers

People travel form far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in savannah, but now you can stay home and let chef and owner Earl "Bubba" Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul's kitchen.

Learn how to make finger-lickin' Dixieland favorites like Low Country Boil, Lip-Smackin'-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba's family, recipes like Raised Biscuits, Kathy's Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba's grannies, aunts, and friends.

Desserts are Bubba's favorite, and there's no shortage. Try Aunt Glennis's version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There's also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula's gift to her baby brother. Plus, along with the recipes, you'll get family stories and photographs that bring Bubba and Paula's Georgia childhood to life.

Like his restaurant, Bubba's recipes are casual -- perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn't end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you'll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.



Table of Contents:

Contents

Acknowledgments

Foreword

Introduction

Bubba's Jumpstart Appetizers

Seasonings, Sauces, Dressings, And Such

Breads, Rolls, And More

Salads, Soups, And Sides

Entrees

Desserts

Metric Equivalencies

Index


Vino Italiano or 101 Things to Do with a Salad

Vino Italiano: The Regional Wines of Italy

Author: Joseph Bastianich

At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.

Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.

Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.



Look this: Event Marketing or The Art and Science of Negotiation

101 Things to Do with a Salad

Author: Melissa Barlow

101 Things to Do Salads

Put together spectacular and sensational salads with the author of the New York Times best-seller 101 Things to Do with a Cake Mix!

Raspberry Chicken Salad

Enchilada Salad

Southwest Pasta Salad

Oriental Cashew Coleslaw

Chunky Veggie Salad

Cherry Waldorf Salad

Banana Cream Salad

And More!



Table of Contents:

Leafy Salads

Main Course Salads

Pasta Salads

BBQ and Picnic Salads

Veggie Salads

Fruit Salads

Dessert Salads

Sunday, December 21, 2008

La Cucina Di Lidia or At Home With The French Classics

La Cucina Di Lidia: Distinctive Regional Cuisine from the North of Italy

Author: Lidia Matticchio Bastianich

Now in paperback–the debut cookbook from the beloved Italian cook, restaurateur, and public television personality.

Lidia Bastianich is famous for her Italian-American cooking, but this cookbook–her first–captures the distinctive cuisine of her native Istria, located on Italy’s northeastern Adriatic coast near the border of the former Yugoslavia. This book is also her most personal; in addition to the recipes, she has included numerous personal stories, memories, and photographs from her childhood.

With La Cucina di Lidia, you can savor antipasti such as Polenta with Fontina and Mushrooms or Shrimp and Mixed Bean Salad. Rice and pastas include Plum Gnocchi, Risotto with Squash Blossoms, and Zucchini and Tagliatelle with Leek Sauce. Entrées feature fish (Swordfish in Sweet and Sour Sauce), fowl (Roast Chicken with Rosemary and Orange), meat (Stuffed Breast of Veal), and game (Duck Roasted with Sauerkraut). Desserts range from Chocolate Zabaglione Cake to Apple-Custard Tart.

Here is an Italian cuisine infused with the flavors of Eastern Europe, the early repertoire of one of America’s favorite chefs. Discover Lidia’s history and memories as well as the dishes from her homeland. The stories and tastes are unforgettable.

Library Journal

Bastianich is a co-owner (with her husband) and chef of New York's Felidia Ristorante, Jacobs a food journalist and restaurant reviewer; together they have written a remarkable book. Part memoir, part cookbook, it showcases Bastianich's unique cuisine, which is at heart Italian but influenced by Yugoslavian, German, and Hungarian cooking. The text is both intensely personal, with evocative reminiscences of growing up in Istria or of the origins of the various dishes, and knowledgeable and wide-ranging, with discussions of ingredients and difficult techniques and informed wine suggestions. Highly recommended.



Go to: Macroeconomic Essentials 2nd Edition or From Walt to Woodstock

At Home With The French Classics: Great French Recipes Updated and Simplified for the Contempory American Kitchen

Author: Richard Grausman

No one has done more to make French cooking accessible to Americans than Richard Grausman. His culinary innovations and techniques -- golden souffles baked in just 10 minutes, a light and luscious mousse au chocolat that can be made as a cake, chocolate roll, souffle, or pudding -- transform the classics to fit our contemporary diet and schedule. When a step isn't crucial, he eliminates it. If something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt, and sugar for health-conscious recipes without compromising the essential nature of the dish. In more than 250 splendid recipes, Grausman presents grand cuisine for both gracious entertaining and the everyday meal with an unmistakable French flair.

Publishers Weekly

If you are cowed by puff pastry, souffles and things sauteed, Grausman's book will help you conquer your awe of French cooking. His title reflects his aim: to make classic French recipes and techniques approachable for the average cook. With more than 20 years of experience as a teacher in this country of the Cordon Bleu technique, Grausman knows the classic dishes inside out but favors the exercise of independent judgment in preparing them, on the theory that ``there is always more than one way to achieve a desired end.'' Accordingly, he advises flexibility and creativity as a cook's cardinal virtues; urges us to adjust ingredients to taste in recipes; and notes that the ``timing given in recipes should be viewed merely as a guide, not an absolute.'' Where practical, recipes have been shortened and do-ahead steps included. Grausman reduces or even eliminates certain staples (salt, sugar, egg yolks, cream) and uses appliances (e.g., food processors) to blend, chop and mix. (Feb.)

Library Journal

``French Cooking Without Fear'' might be another title for cooking teacher Grausman's book; his aim is to update traditional French cuisine by cutting out calories and salt, simplifying preparation and techniques, and using readily available ingredients. His intentions are good, but there is still a fair amount of butter and cream--and time--required in many of these recipes; that is part of classic French cuisine. And are all of Julia Child's and Jacques Pepin's books really so intimidating? For larger collections.-- JS



Table of Contents:
Introduction1
Coming to Terms3
First Courses16
Soups18
Salads32
Eggs & Omelets39
Souffles46
Fish Mousses55
Pates & Terrines62
Crepes69
Quiches74
Cream-Puff Pastry79
Puff Pastry84
Pasta89
Main Courses98
Seafood100
Poultry121
Meat158
Vegetables & Other Accompaniments194
Pastries & Desserts238
Pastries240
Desserts298
Basics342
Stocks344
Sauces354
Dessert Sauces385
Appendix AThe Metric System in Cooking and Pastry Making404
Appendix BHigh-Altitude Cooking406
Index408

South Beach Heart Health Revolution or Wine Enthusiast Essential Buying Guide 2007

South Beach Heart Health Revolution: Cardiac Prevention That Can Reverse Heart Disease and Stop Heart Attacks and Strokes

Author: Arthur Agatston

Heart disease is the numberone killer of men and women in this country. This year alone, 865,000 people will have a new or recurrent heart attack, and another 700,000 will have a stroke. Don’t become a statistic—heart attacks and strokes can be prevented!

Assess your cardiac risks, avoid unnecessary surgery, and beat the odds of suffering from cardiovascular disease with this groundbreaking book. Let pioneering cardiologist and #1 bestselling author Dr. Arthur Agatston teach you:

Why your cholesterol level may not accurately indicate your risk for heart attack

How a simple noninvasive heart scan can reveal if you are a cardiac time bomb

How you can have a negative stress test and still be at risk for a heart attack

Why belly fat can be deadly—and what you can do about it

What you need to know about life-saving state-of-the-art blood testing, heart imaging, medications, and more

How to transform your lifestyle with a satisfying heart-healthy eating and exercise program that’s easy to integrate into your daily routine

...and more with The South Beach Heart Health Revolution. Change the way you treat your health, your heart, and your approach to living well—now!

“Dr. Agatston has been a guest on my show with this book. Unfortunately, it was too late to help me but, maybe, not you. The doctor is here with a revolution that can save your life.”
—Regis Philbin

Jennifer Johnston Copyright 2007 Reed Business Information - Library Journal

Agatston (medicine, Univ. of Miami; The South Beach Diet) adds yet another book to his successful series. A cardiologist for more than 30 years, Agatston focuses his expertise on what he knows best: maintaining a healthy heart. He espouses four preventive techniques: diet, exercise, diagnostic tests, and medications. The first half of the book includes Agatston's reasoning for utilizing these preventive measures, documented studies and patient testimonials, a gender-specific questionnaire, and information on when invasive surgeries such as angiograms and angioplasties might be necessary. The second part is devoted to Agatston's four-step plan, with a basic overview and sample meal plans from the South Beach Diet, a detailed workout regimen of walking and Pilates-based exercises, and discussions of which medical tests are most important in monitoring one's heart and which prescription and over-the-counter medications (and supplements) are most beneficial and why. Those previously reluctant to take medications won't necessarily be persuaded by Agatston's confidence, and the diet chapter is too slight for most to grasp—but ultimately, Agatston's popularity makes this a necessary purchase for public libraries.



Book review: Service Operations Management or The Image Is Everything Presidency

Wine Enthusiast Essential Buying Guide 2007: Includes Ratings and Prices for More that 25,000 Wines!

Author: Wine Enthusiast Magazin

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

Hangover Handbook or The Diet Code

Hangover Handbook: 101 Cures for Humanity's Oldest Malady

Author: Nic Van Oudtshoorn

With 101 actual hangover remedies--from the "cures" used by ancient Greeks to the tonics favored by modern "Greeks" (i.e. fraternities)--plus fascinating drinking trivia and hilarious cartoons, THE HANGOVER HANDBOOK will have even the hardiest partiers back on their feet. And with its unique beer-can shape, the book makes an enormously popular gift. 25 illustrations. 96 pp.



Interesting book: Country Living Merry and Bright or Impress for Less

The Diet Code: Revolutionary Weight Loss Secrets from Da Vinci and the Golden Ratio

Author: Stephen Lanzalotta

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

Saturday, December 20, 2008

Grand Livre De Cuisine or Ethnic Food Lovers Companion

Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries

Author: Alain Ducass

In this magnificent volume, the second in the Grand Livre de Cuisine series, celebrated chefs Alain Ducasse and Frederic Robert comprehensively cover the art of making desserts, pastries, candy, and other sweets. Everything is here- mousses and fondants; cookies and cakes; ice creams and sorbets; bonbons and nougats; fruit tarts, profiteroles, and sweet crepes.

The book's 250 mouth-watering recipes range from traditional treats such as peach melba, candied apples, and oeufs a la neige to audacious concoctions such as tropical fruit- stuffed ravioli and coconut-encrusted lollipops. Decidedly French yet international in flavor, the book presents the authors' masterful takes on American cheesecake; Italian cannolis, zuppa inglese, and tiramisu; and the Austrian confections known as viennoiseries.

Organized by main ingredient, the Grand Livre's structure epitomizes Ducasse's philosophy of cooking and baking, which holds that culinary techniques should accentuate and enhance an ingredient's true nature-not mask it. The book features more than 650 color photographs, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.



See also: Microsft Office 2007 or Balancing Act

Ethnic Food Lover's Companion

Author: Eve Zibart

Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat?The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home. (5 1/4 x 8, 464 pages, maps, recipes)

KLIATT

Ethnic restaurants are literally popping up everywhere, and it is helpful to know what to expect before encountering a new cuisine. Eve Zibart provides historical information in a delightful manner that makes it easy to understand how the individual tastes of rulers along with local economies influenced the evolution of cuisines. This comprehensive book provides a wealth of information to make unique dining experiences pleasant, memorable and comfortable. Here you will find detailed information about various cultures, their histories, the main ingredients they use, and how to order and eat like a native. Each chapter includes: descriptions for all aspects of dining from appetizers to salads, soups, vegetables, rice and grains, seafood, poultry, meats, condiments, beverages, and des-serts. Representative dishes from each cuisine are both defined and described. Over 90 easy recipes are included: Paella, Pork Adobo, Codfish Fritters, Shrimp Curry, Smothered Chicken Stew, Potato Omelet and many other wonderful dishes. Obviously a good resource in public libraries, and I strongly suggest purchase for both middle schools and high schools where information about countries and cultures is covered in the social studies curriculum. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Globe Pequot, Menasha Ridge Press, 444p. maps. index., $16.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6)



Monday, December 15, 2008

Beautiful Bowl of Soup or Radical Brewing

Beautiful Bowl of Soup: The Best Vegetarian Recipes

Author: Paulette Mitchell

No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews - each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful "tips" section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.

Publishers Weekly

This satisfying, manageable cookbook highlights some of the most popular international recipes for vegetarian soup with vibrant photographs and easy directions. Some soups are familiar, like Minestrone or Black Bean Soup, while other recipes, such as Fresh Tomato-Orange Soup, Chestnut Soup and Wild Rice-Cranberry Soup, are unexpected and make this book stand out. Mitchell (The 15-Minute Gourmet) emphasizes pleasure in cooking and presentation; even humble Cream of Tomato Soup is topped with puff pastry crowns without losing its homey feel. Tantalizing photos emphasize the elegant unfussiness of soups like Yukon Gold Potato. Home cooks will find practical tips sprinkled everywhere, like how to replace fresh tomatoes with canned when out of season or how to find and prepare dried Chinese wheat-flour noodles. A helpful list of these tips appears at the beginning, making the book easy to navigate. There are 19 vegan recipes, ranging from light Miso Soup to the filling Cashew-Carrot Stew-in addition, almost every recipe has instructions for vegan preparation (Caramelized Onion Soup is just as winning without the goat cheese). With a section on heartier vegetarian stews such as Acorn Squash and Fava Bean, a Greek-influenced Spicy Green Bean and Potato Stew, and an excellent Indian Cumin-Scented Coconut Milk Stew (as well as with fruit soups like Strawberry-Rhubarb Soup and Gingered Pear Soup), this book makes a convincing argument for soup as the star course of any meal. (Feb.) Copyright 2003 Reed Business Information.



See also: Career Choice and Development or Organizational Surveys

Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

Author: Randy Mosher

Radical Brewing takes a hip and creative look at beer brewing, presented with a graphically appealing two-color layout suitable for the Internet age.



Apple Cookbook or How to Be a Domestic Goddess

Apple Cookbook

Author: Olwen Woodier

Honey Crisp. Puritan. Fuji. Twenty-One. Rhode Island Greening. Newtown Pippin. Jerseymac. What's a cook to do with the varieties of apples appearing at supermarkets, orchards, and farmer's markets all over North America?

Apples most often bring to mind sweet desserts, such as pies and cakes, but their superb texture and flavor can also be used to great effect in savory dishes. Grated, sliced, or cubed, an apple adds instant flavor without overwhelming other ingredients.

APPLE COOKBOOK includes more than 150 recipes such as Breakfasts: Sausage and Apple Omelets, Apple Corn Hotcakes, and Apple Raisin Turnovers. Starters: Prosciutto Apple Wedges and Apple Cheese Spread. Soups: Black Bean and Mulligatawny. Salads: Potato Apple Salad, Apple Slaw, and Curried Chicken Salad. Side Dishes: Maple Sweet Potato Casserole and Sausage and Apple Stuffing. Entrees: Cod and Apple Curry, Beef and Apple Deep Dish Pie, and Lamb Stew. And, of course, Desserts: Apple and Raisin Deep Dish Pie, Apple Crumb Pie, Apple Cranberry Meringue Pie, Apple Sauce Tart, Hank Keenan's Peach and Apple Pie, Apple Cream Cheese Tart, French Apple Tart, and Pumpkin-Apple Pie. Top the classic Harvest Apple Pie with a slice of Vermont Cheddar cheese, and the pie still represents the best of American cooking - simple and delicious.

First published in 1984, the Tastemaker Award-winning APPLE COOKBOOK has been completely revised and updated. Gene Shalit of NBC's Today Show says, "bushels of good recipes...this bounty of apple ideas is a pick of the cookbook crop."



Look this: Holly Cleggs Trim and Terrific Diabetic Cooking or Great Beer Guide

How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Author: Nigella Lawson

Now in paperback, the cookbook in which Nigella Lawson shows us how to release the domestic goddess inside each of us

"The trouble with much modern cooking is not that the food it produces isn't good, but that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure. Sometimes that's the best we can manage, but at other times we don't want to feel like a postmodern, postfeminist, overstretched woman but, rather, like a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake . . ."

How to Be a Domestic Goddess, filled with more than 220 lavishly illustrated recipes, makes cooking and baking as luxurious as it should be, with recipes for cakes, pies, pastries, and breads, and feeds our fantasies of making sumptuous treats at home.

Nigella Lawson is one of the world's most influential food writers. Her column appears every other week in the Dining In section of the New York Times, and she appears regularly on the Today show. In 2002, she was named "Tastemaker of the Year" at Bon Appétit's fifth annual American Food & Entertaining Awards. She is the author of four other cookbooks: How to Eat, Nigella Bites, Forever Summer, and Feast. She lives in London.

Gourmet

England's it girl . . . She cooks, she writes, she looks like a movie star . . . Nigella Lawson has the whole country talking.

New York Daily News

Her cookbook, written in a warm, familiar style, is sure to win her many fans on this side of the Atlantic.

Publishers Weekly

Called "England's it girl" by Gourmet magazine, Lawson (How to Eat) brings to America her second cookbook, highly popular in England. Lawson, the food editor for British Vogue, suggests ways to feel like a domestic goddess (rather than undergo the necessary lifestyle changes to become one), taking cooks back to an era of less stress and more simple pleasures. The recipes, written in Lawson's characteristic lively, witty manner, encourage this theme. The Store-Cupboard Chocolate-Orange Cake will please the nose with its rich, intense aroma and indulge the taste buds with its full chocolate and orange flavor. The Coconut Macaroons seem soft and chewy with a concentrated coconut essence (though they may need to bake for slightly longer than the suggested 20 minutes). The chapters cover categories from cakes to pies and from chocolate to Christmas. One chapter includes recipes for kid foods as well as recipes that children can follow. The book is designed to instill confidence and capability, positing that if Nigella can make these delights with ease and in a relaxed manner, so can anyone else, "trailing nutmeggy fumes." The beautiful color photos set the mouth to watering. (Nov.) Forecast: Timed to launch with her television series Nigella Bites on the E! channel and Style networks this fall, this book will bask in the warm, fuzzy and competent glow of Lawson's renown. She'll be a hit in the U.S.; her book will get ample promo and fly off the shelves. Copyright 2001 Cahners Business Information.



In Defense of Food or New Book of Middle Eastern Food

In Defense of Food: An Eater's Manifesto

Author: Michael Pollan

What to eat, what not to eat, and how to think about health: a manifesto for our times.

The New York Times - Janet Maslin

…a tough, witty, cogent rebuttal to the proposition that food can be reduced to its nutritional components without the loss of something essential…In this lively, invaluable book—which grew out of an essay Mr. Pollan wrote for The New York Times Magazine, for which he is a contributing writer—he assails some of the most fundamental tenets of nutritionism: that food is simply the sum of its parts, that the effects of individual nutrients can be scientifically measured, that the primary purpose of eating is to maintain health, and that eating requires expert advice…Some of this reasoning turned up in Mr. Pollan's best-selling Omnivore's Dilemma. But In Defense of Food is a simpler, blunter and more pragmatic book, one that really lives up to the "manifesto" in its subtitle.

The Washington Post - Jane Black

…in this slim, remarkable volume, Pollan builds a convincing case not only against that steak dinner but against the entire Western diet. Over the last half-century, Pollan argues, real food has started to disappear, replaced by processed foods designed to include nutrients. Those component parts, he says, are understood only by scientists and exploited by food marketers who thrive on introducing new products that hawk fiber, omega-3 fatty acids or whatever else happens to be in vogue…what makes Pollan's latest so engrossing is his tone: curious and patient as he explains the flaws in epidemiological studies that have buttressed nutritionism for 30 years, and entirely without condescension as he offers those prescriptions Americans so desperately crave. That's no easy feat in a book of this kind.

Publishers Weekly

In his hugely influential treatise The Omnivore's Dilemma, Pollan traced a direct line between the industrialization of our food supply and the degradation of the environment. His new book takes up where the previous work left off. Examining the question of what to eat from the perspective of health, this powerfully argued, thoroughly researched and elegant manifesto cuts straight to the chase with a maxim that is deceptively simple: "Eat food, not too much, mostly plants." But as Pollan explains, "food" in a country that is driven by "a thirty-two billion-dollar marketing machine" is both a loaded term and, in its purest sense, a holy grail. The first section of his three-part essay refutes the authority of the diet bullies, pointing up the confluence of interests among manufacturers of processed foods, marketers and nutritional scientists-a cabal whose nutritional advice has given rise to "a notably unhealthy preoccupation with nutrition and diet and the idea of eating healthily." The second portion vivisects the Western diet, questioning, among other sacred cows, the idea that dietary fat leads to chronic illness. A writer of great subtlety, Pollan doesn't preach to the choir; in fact, rarely does he preach at all, preferring to lets the facts speak for themselves. (Jan.)

Copyright 2007 Reed Business Information

Publishers Weekly

Pollan provides another shocking yet essential treatise on the industrialized "Western diet" and its detrimental effects on our bodies and culture. Here he lays siege to the food industry and scientists' attempts to reduce food and the cultural practices of eating into bite-size concepts known as nutrients, and contemplates the follies of doing so. As an increasing number of Americans are overfed and undernourished, Pollan makes a strong argument for serious reconsideration of our eating habits and casts a suspicious eye on the food industry and its more pernicious and misleading practices. Listeners will undoubtedly find themselves reconsidering their own eating habits. Scott Brick, who narrated Pollan's The Omnivore's Dilemma, carries forward the same tone and consistency, thus creating a narrative continuity between the two books. Brick renders the text with an expert's skill, delivering well-timed pauses and accurate emphasis. He executes Pollan's asides and sarcasm with an uncanny ability that makes listening infinitely better than reading. So compelling is his tone, listeners may have trouble discerning whether Brick's conviction or talent drives his powerful performance. Simultaneous release with the Penguin Press hardcover (Reviews, Nov. 26). (Dec.)

Copyright 2007Reed Business Information



Table of Contents:
Introduction: An Eater's Manifesto     9
The Age of Nutritionism     29
From Foods to Nutrients     31
Nutritionism Defined     42
Nutritionism Comes to Market     49
Food Science's Golden Age     55
The Melting of the Lipid Hypothesis     59
Eat Right, Get Fatter     73
Beyond the Pleasure Principle     77
The Proof in the Low-Fat Pudding     84
Bad Science     88
Nutritionism's Children     112
The Western Diet and the Diseases of Civilization     117
The Aborigine in All of Us     119
The Elephant in the Room     125
The Industrialization of Eating: What We Do Know     142
From Whole Foods to Refined     148
From Complexity to Simplicity     159
From Quality to Quantity     164
From Leaves to Seeds     172
From Food Culture to Food Science     184
Getting Over Nutritionism     191
Escape from the Western Diet     193
Eat Food: Food Defined     204
Mostly Plants: What to Eat     223
Not Too Much: How to Eat     251
Acknowledgments     279
Sources     285
Resources     325

Look this: System Safety Engineering and Risk Assessment or Financial Crises Liquidity and the International Monetary System

New Book of Middle Eastern Food

Author: Claudia Roden

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:

 - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts

 - Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes

 - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries

 - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishesand tagines.

From the tantalizing mezze—those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic—all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)—the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Publishers Weekly

When Roden published The Book of Middle Eastern Food in 1972, the cuisines of Morocco, Turkey, Greece, Egypt and their neighbors were mysteries in this country. Today, their fresh flavors are better known, and much loved, and Roden has expanded and updated her classic to meet modern needs. The new version includes more than 800 recipes, as well as folk tales, tips, anecdotes and just about all the information anyone needs to reproduce foods from that part of the world. Miraculously, Roden manages to be this thorough while never sacrificing her personal tone--this is a book that is both encyclopedic and intimate. Much of Middle Eastern food is light tasting and vegetable-based, and the recipes reflect these qualities without neglecting more complex and unusual preparations. A chapter on appetizers and salads includes a Moroccan Lettuce and Orange Salad, Tabbouleh, Lemony Chicken Jelly and even a Brain Salad. While Roden is no stickler for starting from scratch, she always provides plenty of options for those who wish to do so. In a section on yogurt--a key ingredient in many recipes, such as Tagliatelle with Yogurt and Fried Onions, and Chickpeas with Yogurt and Soaked Bread--she gives both guidelines for buying yogurt and instructions for making your own. A sub-section on Persian sauces for rice is outstanding, as is another on stuffed eggplants. Desserts include Egyptian "Bread-and-Butter" Pudding and Arab Pancakes with various filings. Roden won a James Beard award for The Book of Jewish Food in 1997. She will certainly be in the running once more with this impressive work. 24 pages of color photos. (Oct.) Copyright 2000 Cahners Business Information.