Food for Thought or Pampilles Table

Food for Thought: Philosophy and Food

Author: Elizabeth Telfer

The importance of food in our individual lives raises moral questions from the debate over eating animals to the prominence of gourmet cookery in the popular media. Through philosophy, Elizabeth Telfer discusses issues including our obligations to those who are starving; the value of the pleasure of food; food as art; our duties to animals; and the moral virtues of hospitableness and temperance. Elizabeth Telfer shows how much traditional philosophy, from Plato to John Stuart Mill, has to say to illuminate this everyday yet complex subject.

Book review: Sam Walton or Ogilvy on Advertising

Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's les Bons Plats de France

Author: Shirley King

Inspired by references to the “delicious books of Pampille” in Proust’s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878–1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille’s language and work, King has updated the recipes when necessary to make them practical for modern cooks.

Whats Cooking with Mavis or Classic Main Courses

What's Cooking with Mavis

Author: Mavis Amundson

Over the years, Mavis Amundson has enjoyed cooking for family and friends and has accumulated a cherished recipe file. As a member of two former gourmet clubs in Sioux Falls her talents were further honed and dinners well received by guests and club members alike. Preparing family dinners whenever possible give her great satisfaction and it's the place to be for holiday meals according to members of the family.

Book review: Plantworks or Wheres My Dinner

Classic Main Courses: A Superb Collection of 180 All-Time Favourite Recipes with Step-by-Step Instructions

Author: Jenni Fleetwood

Enjoy all the classic dishes from roast rib of beef and chicken and mushroom pie to lamb moussaka and baked salmon with watercress sauce.

The Taste for Ethics or Edible France

The Taste for Ethics: An Ethic of Food Consumption

Author: Christian Coff

This book marks a new departure in ethics. In our culture ethics has first and foremost been a question of 'the good life' in relation to other people. Central to this ethic was friendship, inspired by Greek thought, and the caritas concept from the Judaeo-Christian tradition. But no early moral teaching discussed man's relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.

Before industrialisation the production of food was easy to follow. As a rule that is no longer the case. The field of ethics must therefore be extended to cover responsibility for the production and choice of foodstuffs, and it is this food ethic that Christian Coff sets out to trace. In doing so he shows how the focus of ethics can be expanded from its concern for the good life with and for others to cover the good life in fair food production practices, and how not least through using our integrity or life coherence we can reflect ethically, or caringly, about living organisms, ecological systems and our human identity.

From the foreword by Dr. Peter Kemp, Professor of Philosophy at the Danish University of Education

Book review: Forensic Science Laboratory Manual And Workbook Revised Edition or Proactive Police Management

Edible France: A Traveller's Guide

Author: Glynn Christian

A region by region guide to food, wine, shopping, markets, local specialties, and more, this is the complete guide to discovering and enjoying the regionalfoods and wines of France.

Guardian

This truly is a guide book...It contains an astonishing wealth of information about local produce, specialties and markets...a must if you're going to France...

Library Journal

Christian, the former food reporter and chef of BBC TV's Breakfast Time and author of The Gourmet's Freezer (S. & S., 1989), offers a gastronomic guide to France. Each chapter concentrates on a single region, discussing the culinary specialties, traditional foods, local produce, and wines of each. The book does not list restaurants, nor is it a cookbook. Other than the section on Paris, it does not list individual stores. Instead, this book will save travelers from embarrassment when confronting a baeckenoffa in a Strasbourg restaurant. With book in hand, one could stroll confidently into an epicerie or hypermarket and pick up local specialties. Similar to Frommer's Food Lover's Companion to France (Macmillan, 1996) and Passport's Food & Wine Guides: France (Passport Bks., 1992), this is essential for the epicure visiting France, whether for a holiday or an extended stay. Recommended for public libraries.Ravi Shenoy, Hinsdale P.L., Ill.

Astrological Gastronomy or Opaa Greek Cooking Detroit Style

Astrological Gastronomy: Temperamental Cooking Explained

Author: James J Rusk

Astrological Gastronomy is based on the thesis that cooking and eating are idiosyncratic and that effectiveness in partaking in culinary activities is enhanced if it is grounded in a culture and complemented by an understanding of personal attributes. This unique approach should appeal to the community of cookbook readers from a variety of perspectives. The idea of "temperamental cooking and eating explained" is an invitation to readers of astrology columns as well as to all observers of popular culture. The focus upon dishes from Africa, Latin America, and Asia should appeal to experimental cooks, while the regional and ethnic character of American recipes should draw the attention of people who prefer provincial cuisine. Finally, the personalization of recipes in the setting of their evolution and relationships with foods in other cultures lends a humane quality to the collection that is enriched with numerous related explanatory notes and suggestions for accompaniments.

Interesting book: Frommers Yellowstone Grand Teton National Parks or Great Plains

Opaa! Greek Cooking Detroit Style

Author: George J Gekas

Features more than 200 delicious Greek recipes, including baklava, saganaki, and many other classics as prepared in New York's best Greek restaurants.

Id Rather Eat Than Act or Victoria and Lucindas Flavour of the Month

I'd Rather Eat Than Act

Author: Diana Millay

Diana Millay has played colorful characters on dozens of classic TV shows and several films.In Tarzan and the Great River, she swung through the jungles of Brazil with the lord of the apes.On Dark Shadows she haunted Collinwood as a mysterious creature called a Phoenix.Other credits include Broadway shows and TV series like Father Knows Best, 77 Sunset Strip, My Three Sons, and many others.Along the way, she's collected recipes from co-stars--the best of which are included here.

See also: Microsoft Project Version 2002 Step by Step or Star Wars Republic Commando

Victoria and Lucinda's Flavour of the Month: A Year of Food and Flowers

Author: Victoria Cator

"Victoria and Lucinda's practical yet innovative approach is bound to be a winner, whether you are new to cooking or you entertain every week of the year. We know we won't be entertaining without it."-Trinny Woodall and Susannah Constantine, authors of What Not To Wear

Divided into monthly segments with menus for lunch and dinner, seasonal table settings, and flower arranging ideas, and featuring Mark Cator's professional photography, this book opens a new world for people who want to entertain beautifully without becoming stressed and worn out. This is Martha Stewart but with a decidedly modern take; in essence, it is entertaining made easy. The recipes are interlaced with snippets about the authors' lives, family, and friends; the origins of many of the recipes from their wide international circle; and with beautiful table settings inspired by the pastels of Edward Lear and others. Also included are tips on how to time and how to organize yourself in the run up to an important celebration in your home.

Victoria Cator studied at Christie's, and Lucinda Bruce was educated in Paris and returned to London to work in the contemporary art world. Both are skilled cooks and interior designers. For many years, both have wanted to write a cookbook that includes the recipes and design knowledge collected by their family and friends.

Publishers Weekly

It should have worked: two longtime friends and experienced entertainers sharing their ideas, arranged with a menu and table setting for each month of the year. Unfortunately, Londoners Cator and Bruce have a sense of taste that's entirely lost in translation. Hamstrung by an amateurish layout, the book looks and feels dated, and few dishes can redeem it. Though they do include serviceable recipes for lasagna, Penne Alla Vodka, chocolate cake and a lamb and chicken-based meatloaf, the duo pay far more attention to their table settings, which are prettier than any of the dishes. The few culinary bright spots are overwhelmed by nightmare platters like the ash-grey Poached Chicken Breasts with Morel Sauce; Sloshed Grapes, a stomach-churning mixture of green grapes, brown sugar, vodka and yogurt; and Passion Fruit Jellies with Popping Chocolate Sauce, which not only calls for raw egg yolks in a basic chocolate ganache but, for reasons unknown, is sadistically spiked with '3 packets of popping candy' (Pop Rocks?) and poured over a citrus jelly. Ex-Brits who want to be reminded why they left the U.K. might pick this up; anyone else will want to give it a miss.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Hot Cuisine or Incredibly Easy Italian

Hot Cuisine: Recipes to Excite

Author: Philippa Sklaar

One hundred tantalizing recipes are included in this spicy personal cookbook that combines the allure of food with the pleasures of sex. Smart, sexy, and sometimes naughty, this book includes taste-tested recipes with telling titles for the multicourse seduction, beginning with attractive appetizers, sensuous salads, fiery loins of meat, and climaxing with a luscious array of tempting desserts. Also included are international recipes and personal anecdotes.

About the Author:
Philippa Sklaar ran a cooking school and catering business for 15 years in her native Johannesburg, South Africa. She currently caters lavish affairs for Hollywood's hottest stars and manufactures the cookie line Love Smacks. She lives in Santa Monica, California.

Book about: The Ayatollah Begs to Differ or How to Get Rich

Incredibly Easy Italian

Author: Publications International

Italians know the truth--simple food is best. Discover great Italian dishes that you can make for family and friends any time--in no time. More than 85 easy-to-make recipes for appetizers, salads, soups, sandwiches, pizza, pasta, entrйes and side dishes.

Quickies for Couples or You Are What You Are Cookbook

Quickies for Couples: Fast and Fresh Recipes for Two

Author: Katy Scott

Written with the busy professional couple in mind, Quickies for Couples: Fast, Fresh Recipes for Two is filled with savory appetizers, entrees, side dishes, and desserts as well as a wealth of culinary ideas such as recommended staples and kitchen equipment and menu-planning suggestions.

Look this: Nickel and Dimed or Working with You Is Killing Me

You Are What You Are Cookbook

Author: Loosmor

Celebrity cookbook including Michael Caine, John Travolta, Tony Blair, and Emma Thompson among others.

Camembert or Galley Collection

Camembert: A National Myth

Author: Pierre Boisard

Camembert--delectably fragrant, creamy-centered, neatly boxed--is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France--from the Revolution to the European Union. Camembert: A National Myth weaves together culinary and social history in a fascinating tale about the changing nature of food with implications for every modern consumer.
As the legend goes, by coincidence, grand design, or clever marketing, the birth of Camembert corresponds almost exactly in time with the birth of the French republic. In this book, republicans and Bonapartists, revolutionaries and priests are reconciled over the contents of a little round box, originating a great myth and a great nation. The story of the cheese's growing fame features Napoleon, Louis Pasteur, the soldiers of the First World War, and many others.
Beneath this intriguing story, however, runs a grittier tale about the history of food production. We learn, for example, how Camembert became white--a topic that becomes a metaphor for the sanitation of the countryside--and how Americans discovered the secrets of its production. As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark ofthe past century.
Today, small producers of raw-milk, ladle-molded Camembert are fighting to keep their tradition alive. Boisard brings us to a new appreciation of the sensual appeal of a lovely cheese and whets the appetite for a taste of the authentic product.

Library Journal

Boisard, a social sciences professor at the Centre d'Etudes de l'emploi in Noisy-le-Grand, France, has written a book ostensibly about a cheese: Camembert. The text accordingly discusses its production, from gathering the milk to aging the cheese. A brief chapter further discusses the sensual aspects of Camembert-its taste, aroma, and softness. Boisard's real topic, however, is what the growing ubiquity of the cheese in contemporary France tells us about French society. This renders his book both a little dry and speculative. Boisard is not above shaky generalizations based on his observations, and though he notes archival records and interviews with elderly cheesemakers, he occasionally forces the story of the cheese to fit the cultural history of a nation. Non-French readers may more readily associate Brie with Gaul, and had Boisard somehow accommodated such a foreign view of his topic, he might have written a more interesting book that would have appealed to a broader readership. Suitable only for academic food and French studies collections.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.

Interesting book: The Laws of Cool or The Economics of Information Technology

Galley Collection: Vittles and Drinks for All Boats

Author: Ann Wilson

This guide to "vittles and drinks" offering tried-and-true recipes to enhance the nautical experience as well as practical tips on creating menus and recipes, makings lists, outfitting the galley, and provisioning, this guide contains everything for good eating at sea.

From the Heart and Other Safe Places or Soups Stews Chowders

From the Heart and Other Safe Places

Author: Pamela E Johnson

A feast for your body and spirit. The author's passions have always included entertaining. Whether it was writing letters about her adventures or entertaining in her home; she attributes her love of cooking to years of family gatherings full of love and sharing of ideas and experiences.
This is truly a cookbook with a twist. We invite you to read her letters about life experiences and social issues. Please consider experimenting with some of the age old family recipes. Above all, let the book inspire you to reconnect with your friends and relatives. Start corresponding, become a pen pal to just one youth and let life's blessings continue.

See also: Grammar Connection 1 or The Clinicians Guide to Managed Behavioral Care

Soups, Stews, Chowders

Author: Sheila Kaufman

Soups, Stews, and Chowders bring credibility to the idea that America is a great melting pot. Philadelphia Pepper Pot Soup has its origins in George Washington's kitchen at Valley Forge during the winter encampment. Pigeon Soup was a particular favorite

French Leave or More than Salt and Pepper

French Leave: A Wonderful Year of Escape and Discovery

Author: John Burton Rac

Escaping the stresses and strains of everyday life is something many of us can only dream of. But for two Michelin star chef John Burton Race the dream became a reality when he swapped the pressures of running a highly successful London restaurant for a farmhouse in south-west France.

Based on the highly acclaimed Channel Four television series of the same name, French Leave is a memoir of this year. The result is a warm and witty portrayal of the French and their way of life and the fantastic collection of recipes developed and discovered while there. But it is also a highly personal journey of discovery as Burton Race faces the challenge of helping his large family adjust to their new lifestyle and embarks on his own quest for a new kind of life. One of Britain's finest chefs, Burton Race's biggest challenge is taking on the French — at their own game, in their own backyard — as he samples the pleasures and pitfalls of truffle-hunting, cheese-making and becoming a chocolatier.

Lavishly photographed, with over 100 recipes created exclusively for the book, French Leave captures the true essence of France — and the author's passion for its beauty, people, food and wines. Entertaining, informative and thought-provoking, it is an indispensable companion for Francophiles the world over. And most of all, to all lovers of good food — and life.

Go to: Energía, Ambiente, y Cambio climático

More than Salt and Pepper: 25 Years of Spicing Up the Kitchen

Author: Caren McSherry

Caren McSherry, owner of the Gourmet Warehouse, is one of the original stars of Canada's culinary scene and she has been an integral part of the popular The Girls Who Dish Series. This time Caren is back with her own book. Her famous cooking school, appropriately named Caren's Cooking School, is celebrating its 25th anniversary. This book is an overview of those 25 years, including Caren's favorite recipes along with those of some of the visiting celebrity chefs who have taught at her school, famous Vancouverites, and long time students. Caren's combination of experience as a chef and an instructor shines through in this collection of easy-to-follow recipes. "The Truth About" section reveals all you need to know about ingredients, such as the difference between extra virgin olive oil and olive oil. Let Caren take the fear out of the kitchen and turn you into a knowledgeable and skilled chef!

Rogovs Guide to Israeli Wines 2007 or Calico Cupboards

Rogov's Guide to Israeli Wines 2007

Author: Daniel Rogov

The 2008 edition contains a detailed map of Israel's wine regions; coverage of over 150 wineries; a tasting chart for your own ratings; contact details of all wineries; and almost 1,400 wines tasted, rated and fully described. The guide indicates which of Israel's wines are kosher, provides information on what makes a wine kosher and discusses whether there is a contradiction between good wine and kosher wine. Also in the book, a guide to tasting wines and an essay on dessert wines. In a convenient pocket-sized format, Rogov's Guide To Israeli Wines 2008 rates in detail all available wines from Israel through the 2006 vintage. This is the definitive guide to the entire Israeli wine scene!

Book about: Individual Differences and Behavior in Organizations or Entrepreneurship in Micro Enterprises

Calico Cupboards

Author: Junior Auxiliary of Benton

This book is dedicated to frontier women whose creativity transformed the ancient skill of piecing quilts into an art. Kitchen tested, quality recipes are charmingly illustrated with heritage quilt pattern designs and their histories. Includes recipes for those with food allergies.

Deleites de la Cocina Mexicana or Gourmet Vegetables

Deleites de la Cocina Mexicana: Healthy Mexican American Cooking

Author: Maria Luisa Urdaneta

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains.

Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates.

Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

What People Are Saying

Melissa Bardsley
Melissa Bardsley, M.S., R.D. Nutritionist

Deleites de la Cocina Mexicana is wonderful! It shows that a traditional Mexican or Mexican-American diet can be very sound nutritionally.

Read also Educating Yourself about Alcohol and Drugs or Women Living with Fibromyalgia

Gourmet Vegetables: Smart Tips and Tasty Picks for Gardeners and Gourmet Cooks

Author: Anne Raver

Celebrate the savory, homegrown tastes of North America's new cosmopolitan cuisine, from ancient black Aztec corn to Osaka purple mustard greens. Both gardeners and gourmet cooks will relish this luscious volume, written by leading gardeners, growers, and chefs. Here are the most flavorsome and sought-after root vegetables, salad greens, peas, beans, tomatoes, cucurbits, and more, with expert advice on cultivation and cooking. Cold frames, hotbeds, and other innovative techniques and tools make it possible to grow produce year-round, especially with tips on trellising, cover crops, and French intensive gardening. Scrumptious recipes include Okra with Green Mango and Lentils, Tuscan Style Shiitake Mushrooms, and Baked Beet Salad with Fall Green and Feta Cheese.

California Wine Drinks or Regional Italian Cooking

California Wine Drinks: Cocktails, Coolers, Punches & Hot Drinks

Author: William I Kaufman

The resurgence in popularity of lighter drinks makes this book a timely addition to the shelves of the more adventuresome wine lover. More than 200 drink recipes, mixing tips, and entertaining suggestions make it suitable for professional or home use.

See also: The Ethical Use of Touch in Psychotherapy or Cancer

Regional Italian Cooking

Author: Circ

Circe is an astonishing cook, having spent more than 15 years in Professional catering in some of the finest homes in the Southern California area. She had the luck to marry at an early age into an extended Italian family whose women were only too happy to share their expertise in the kitchen. Besides cooking for her family of seven daily, she is also well known for entertaining large groups of up to 200 people by herself. Here is the culmination of almost 35 years of experience preparing the wonderful foods of her adopted homeland. Mange!

Guilty Comfort Foods or Yours in Food

Guilty Comfort Foods: Eliza's Secrets

Author: Lisa Bick

Interspersing family recipes with recollections from her childhood, nostalgic photographs, and musings about her grandmother's life, the author shares family culinary secrets that elevate cooking to a spiritual pursuit. From tasty puddings and cinnamon rolls to shoo-fly pie and delectable cakes, these 28 recipes for down-home desserts involve simple ingredients and offer easy-to-follow instructions. Both culinary artists and visual artists will appreciate how this celebration of Americana uses food to explore family history.

See also: Multimedia Wireless Networks or The Global Challenge

Yours in Food

Author: John Baldessari

In John Baldessari's new book, Yours in Food, the founding member of the conceptual art movement explores America at the table, savoring the nuances of breaking bread in carefully composed vignettes culled appropriated video and film.Reflections on food and eating specially commissioned from a smorgasbord of contemporary writers on culture and the arts, from novelist David Eggers to musician David Byrne, offer up the perfect accompaniment to Baldessari's work. Paired with his images, these humorous, insightful, and, in some cases, bizarre meditations investigate one of the most fundamental and telling of all human experiences. A visual and intellectual feast, Yours in Food is sure to entertain and delight readers of fiction, art history, and cultural criticism and all lovers of food. A Blind Spot Book published by Princeton Architectural Press.

Author Biography: John Baldessari is one of the most influential American artists to emerge since the mid-1960s. His droll and ironic composite photocollages, installations, and videotapes have shed new light on the nature of perception, meaning, and interpretation.

I Want My Dinner Now Simple Meals for Busy Cooks or Food for Thought

I Want My Dinner Now!: Simple Meals for Busy Cooks

Author: Renee Pottl

A perfect mix of old-fashioned favorites and creative new entrees sure to become part of your family'ss everyday repertoire. Most dishes are low fat and salt and use fresh and pre-packaged, but not highly processed ingredients. Preparation is so quick and

Books about: Against the Terror of Neoliberalism or Fundamentals of Fire Fighter Skills

Food for Thought: Fish and Feather: A Culinary Tour of the World's Rivers, Oceans and Seas

Author: Simon Courtauld

Following the success of Simon Courtauld’s first anthology, Food for Thought: Fruit, Herbs, and Vegetables, comes a second, equally entertaining collection by this top food writer. Filled with witty observations, delicious descriptions, and eye-opening anecdotes—as well as quirky illustrations—this lively guide navigates ocean, sea, river, and freshwater stream to produce some mouth-watering morsels about fish and seafood. Courtauld’s tantalizing tidbits focus on the luxuries of lobster, how to catch a crab, bringing home the bouillabaisse, the global delights of mackerel, the ethics of shopping for salmon and cod, and time honored classics like raw oysters and shrimp cocktail.

Grandes Recetas Con Ajo or Flavor Chemistry of Ethnic Foods

Grandes Recetas Con Ajo: Descubra la versatilidad del ajo con esta coleccion de originales recetas

Author: Edimat

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


 
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.

Book about: Boomers Guide to Long Term Care or La gimnasia de la gente feliz

Flavor Chemistry of Ethnic Foods

Author: Fereidoon Shahidi

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.

Leaves from Gerards Herball or A Pint of Plain

Leaves from Gerard's Herball

Author: Marcus Woodward

Selection from most famous English herbal includes tobacco, poppies, sunflowers, peach trees, onions, much more.

New interesting book: Modeling with Technology or ABAP Objects

A Pint of Plain: How the Irish Pub Lost Its Magic but Conquered the World

Author: Bill Barich

Seamlessly blending history and reportage, Bill Barich offers a heartfelt homage to the traditional Irish pub, and to the central piece of Irish culture disappearing along with it.

After meeting an I rishwoman in London and moving to Dublin, Bill Barich—a “blow-in,” or stranger, in Irish parlance—found himself looking for a traditional I rish pub to be his local. There are nearly twelve thousand pubs in Ireland, so he appeared to have plenty of choices. He wanted a pub like the one in John Ford’s classic movie, The Quiet Man, offering talk and drink with no distractions, but such pubs are now scare as publicans increasingly rely on flat-screen televisions, rock music, even Texas Hold ’Em to attract a dwindling clientele. For Barich, this signaled that something deeper was at play—an erosion of the essence of Ireland, perhaps without the Irish even being aware.

A Pint of Plain is Barich’s witty, deeply observant portrait of an Ireland vanishing before our eyes. Drawing on the wit and wisdom of Flann O’Brien (the title comes from one of his poems), James Joyce, Brendan Behan, and J. M. Synge, Barich explores how I rish culture has become a commodity for exports for such firms as the I rish Pub Company, which has built some five hundred “authentic” Irish pubs in forty-five countries, where “authenticity is in the eye of the beholder.” The tale of Arthur Guinness and the famous brewery he founded in the mid-eighteenth century reveals the astonishing fact that more stout is sold in Nigeria than in Ireland itself. While 85 percent of the I rish still stop by a pub at least once amonth, strict drunk-driving laws have helped to kill business in rural areas. Even traditional I rish music, whose rich roots “connect the past to the present and close a circle,” is much less prominent in pub life. I ronically, while I rish pubs in the countryside are closing at the alarming rate of one per day, plastic I PC-type pubs are being born in foreign countries at the exact same rate.

From the famed watering holes of Dublin to tiny village pubs, Barich introduces a colorful array of characters, and, ever pursuing craic, the ineffable Irish word for a good time, engages in an unvarnished yet affectionate discussion about what it means to be Irish today.

Publishers Weekly

All that the author, a California transplant, wanted was to find the perfect pub in his Dublin neighborhood, an easy task since Barich had "been in training for the job most of my life." What should be a breeze morphs into a countrywide pub crawl and journalistic investigation, as the author discovers that the romanticized Irish pub of The Quiet Man has become commercialized, while stricter drunk driving laws and Ireland's changing social dynamics don't bode well for the future of the places beloved by everyone from Joyce to the working class. Barich (Laughing in the Hills) also talks about the various aspects of Irish pub culture, from its music to its literary denizens. Barich crams in a lot of intriguing elements-history, sociology, autobiography, travelogue, character study-without deciding on a focus. Consequently, his effort feels less like a book than a collection of loosely connected facts and observations, which gradually languish as the author strays from the revelatory and informative (e.g., the nutritional qualities of Guinness; Ireland's attempts at temperance) for the quaint. (Mar.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Gastronomie or Recipes Collected over a Period of 50 Years with Your Health in Mind

Gastronomie!: Food Museums and Heritage Sites of France

Author: Tom Hughes

Gastronomie! is a unique book for cooks and foodies, for those who travel only to eat and for those who can do it all from an armchair. This book tours the fascinating regions of France to discover how Roquefort cheese is made, how Burgundy snails are raised and what makes a Truffle hunter, and much more.

Go to: Le fait de Parler Public

Recipes Collected over a Period of 50 Years with Your Health in Mind

Author: Ronald Alan Duskis

One of the things humans like to do more than anything is to eat! Thus, I have gathered together many wonderful healthy but good-tasting recipes, some of which are mine, some from members of my family, friends, or from others. Many of these recipes go back 50 or more years. I hope you will check out Recipes Collected Over a Period of 50 Years With Your Health in Mind

It is packed with so many mouth-watering recipes of so many different kinds. There are American, Mexican, Chinese, and Italian, about any kind you could want. Even a Mid-Eastern curry dish! There are all kinds of desserts too from cakes, cookies, cheesecake etc. Many of these are easy to fix. Some take longer, but oh are they worth the effort! So here's to happy cooking.

Author Biography: Dr. Ronald Alan Duskis is a graduate of UCLA and has taught courses at another college on Nutrition and Food. He has been a host on a college radio show on health and a guest on many other radio shows. He has sold over a hundred of these books across America.

Table of Contents:

	Introduction of author	2
	Introduction of author and husband	3
	Table of Contents	4
	Carob Brownies	7
	Beth's Creamy Cottage Cheese Dressing	8
	Allison's Sloppy Joe Seasoning Mix	9
	Verna's Burger Nabe (a Japanese dish)	10
	Chicken Spring Rolls	11
	New Mexico Hamburger Chile Bak	12
	Easy Mexican Casserole	13
	Mattie's Broccoli Casserole	14
	Mary's Eggplant Parmesan	15
	Mary's Italian Spaghetti Sauce	16
	Cashew Chicken	17
	Carol's Chicken Cacciatore	18
	Chicken and Crescent Almondine	19
	Basic Biscuits	20
	Chicken Gumbo (with okra)	21
	Strawberry "Coffee" Cake (no coffee in it)	22
	Basic Indian Fry Bread	23
	Teresa's Sopapias	24
	Norwegian Lefse	25
	Homemade Egg Noodles	26
	Homemade Cream Soup	27
	Bonnie's African Samosas	28
	Coconut Dreams	29
	Popcorn Balls	30
	Best Carob (or Chocolate) Cake	31
	Old Fashioned Betty Crocker White Cake	32
	Grandma's Date Cookies	33
	Pat's Date Nut Cake Rolls	34
	Peanut Butter Pie	35
	Artichoke Chicken	36
	Anna's Chiffon Cake	37
	Cindy's English Muffins	38
	Jumbo Cookies	39
	Carob Macaroonies	40
	Spanish Rice	41
	Hungry Jack Turnovers	42
	Oatmeal Muffins	43
	Mom's Raised Donuts	44
	Glazed Icing	45
	Cheryl's Tomatilla Sauce	46
	Carob or Chocolate Pumpkin Cake	47
	Mary Ann's King Ranch Casserole (My Sis in law)	48
	Sopapilias	49
	Gayla's Stuffed Chicken Breasts	50
	Stuffed Squash	51
	Old Fashioned Tapioca Pudding	52
	Tofu Dip	53
	Homemade Tomato Soup	54
	Vegetable and Beef Lasagnia	55
	Black midnight Carob or Chocolate Cake	56
	Kooky Cookies	57
	Cheryl's Chicken Fahitas (Cheryl is my sister-what a cook!)	58
	Cheryl's Oven Fried Chimichangas	59
	Carob Chip Walnut Cookies	60
	Mom's Oatmeal Cookies	61
	Mound Bars	62
	Mock Almond Joys (or Mock Reese Cups)	63
	Swedish Pancakes (thin)	64
	Yummy Pecan Brittle	65
	Trudy's Homemade Sweetened Condensed Milk	66
	Almond Butter Cookies	67
	Mom's Date "Coffee" Cake (Without coffee)	68
	Green Chili Burros	69
	German Carob or Chocolate Cake	70
	Cheryl's Greek Salad Dressing	71
	Joe's Special (Cheryl's)	72
	Lime Meringue Pie	73
	Verna's Natural Pecan Pie	74
	Carrot Cake	75
	Cottage Cheese Cake	76
	Carob Spritz	77
	Carob Cheesecake	78
	Dorothy's Pound Cake	79
	Norva's Delicious Pound Cake	80
	Carob Pudding (Dairy-free)	81
	Cabbage Goulash	82
	Homemade Turkey Sausage	83
	Cheryl's Old Fashioned Eggnog	84
	Yummy Carob Chip Pudding Cake	85
	Matilda's Tortilla Rollups	86
	Helen's English Sponge Cake (or shortcake)	87
	Basic Cheesecake	88
	Gini's Zucchini Pound Cake (makes two loaves)	89
	Blaine's Basic Sugar Cookies	90
	Date Pudding	91
	Basic Chicken Rice Soup	92
	Potato Onion Cheese Soup	93
	Crescent Cheeseburger Pie	94
	Now for Some Yummy Meatless Recipes
	Pecan Loaf: #1	95
	Pecan Loaf: #2	96
	Lentil and Nut Roast	97
	Peanut Butter Roast	98
	Meatless Stuffed Peppers	99
	Cottage Cheese Meat Balls	100
	Cashew Burger Casserole	101
	Almond Bake Soyameat Casserole	102
	Mock Chicken Stew	103
	Mock Chicken Croquettes	104
	Soy Chicken Cacciatore	105
	Spinach Lasagna	106
	Meatless Burger Cheese Enchiladas	107
	Scrambled Tofu (eggless)	108
	Quick One-Dish Oriental Meal	109
	Chinese Noodle Casserole	110
	Meatless Stroganoff	111
	Cashew Loaf	112
	Cashew Nut Casserole	113
	Cabbage Casserole	114
	Date Nut Bread	115
	Corn Dodgers	116
	Potato Onion Soup	117
	Mexican Montzuma Pie	118
	And Here are Some Recipes As Seen in the Back to Health Book by Author, Ronald Alan Duskis
	Stuffed Avocados	119
	Cheese-Potatoes Scalloped	120
	Codfish Cakes	121
	Chicken Cacciatore	122
	Crunchy Chicken Casserole	123
	Savory Beef Noodles	124
	Raisin Bran Muffins	125
	Spicy Oaties	126
	Aloha Carrot Cake	127
	Cream Cheese Frosting	128
	One Crust Butter Pie Crust	129
	Apple And Cream Pie	130
	No-Bake Pie Crust	131
	Apple Pie With No-Bake Crust	132
	Blueberry Buckle	133

Ultimate Cocktail Book or Porter

Ultimate Cocktail Book

Author: Bill Reavell

Once again the epitome of glamour in America, cocktails are both taste-bud-tingling treats and superbly stylish. Sophisticated, cool, and appealing to the eye, just like the beverages it presents, this ultimate book on the ultimate libation is itself a recipe for the perfect cocktail party. Begin with the basics--essential equipment, decorating and serving tips, unassailable bartending advice. Mix in hundreds of spectacular color photographs and a full range of fabulous concoctions, from the classic Martini to the treacherous Knockout, from elegant slow sippers to deadly Scorpions, from a Cool Wind to a Sirocco. Garnish with a chapter on alcohol-free cocktails too delicious and good-looking to limit to the drivers. The result? A subtle and harmonious blend of information stirred, not shaken, into a book with a powerful kick.

Go to: Pro BizTalk 2006 or Tooling

Porter, Vol. 5

Author: Terry Foster

Porter reviews the history of George Washington's favorite beer and teaches you how to create this rich, full-bodied ale for your own enjoyment.

Catering for Special Occasions with Menus and Recipes or Symposium and Komos in Aristophanes

Catering for Special Occasions with Menus and Recipes

Author: Fannie Merritt Merritt Farmer

When this book was originally published in 1911, Fannie Farmer said: "Americans of today are accused, somewhat unjustly, it seems, of being inhospitable. Because we do not, in the manner of a generation or two ago, lay aside all our duties at the visit of friends and welcome them ungrudgingly to our ordinary meal we expose ourselves to this charge; but, in truth, it is a higher conception of hospitality that has brought about this change. We receive our guests more normally; we make preparations for their coming, and take pleasure in giving them a meal that shall vary from the humdrum order of culinary production. The fashion in entertaining, as in so many other things, has changed, and consciously or unconsciously we conform to the new standards. And why is not the new hospitality more satisfying, both to the host and guest, than the old? It seems to me that housekeepers are enjoying as never before the days set apart for their friends, and have learned to appreciate the saying of Brillat-Savarin, 'He who receives friends, without himself bestowing some pains upon the repast prepared for them, does not deserve to have friends.' And certainly there is none of us so regardless of the delights of the table that he does not respond to the warming influences of a meal prepared by a thoughtful hostess as a tribute to him as a guest."

"The difficulty for the housekeeper lies in the selection of an appropriate menu. This little book is intended to meet this difficulty. May it be a help to many!"

Table of Contents:

	New Year's Afternoon Teas	1
	St. Valentine's Spreads	27
	Washington's Birthday Spreads	51
	St. Patrick's Day Luncheons	69
	Easter Dinners	87
	Fourth of July Spreads	105
	Hallowe'en Spreads	127
	Thanksgiving Dinners	143
	Christmas Dinners	165
	Wedding Receptions	185
	Birthday Feasting	201
	Children's Parties	219

See also: American Medicinal Plants or Aerobic Walking The Weight Loss Exercise

Symposium and Komos in Aristophanes

Author: Babette Putz

Feasting, wine, revellers and dancing girls; the modern image of ancient Greek symposia is an enduring one. Many symposia were more formal affairs; drinking-parties after which a komos, or procession of revellers, often took place, with much protocol involved. Many accounts survive in ancient literature, as well as depictions on vase paintings. There has been a considerable amount of modern research on the symposium, especially on its archaeological evidence. However, the komos has not received as much attention, and the connection of either celebration with comedy has not been studied to any great extent. This book looks at the symposium and komos in Aristophanes and the comic fragments from two angles, considering the use of these forms of celebration to help shape a play's plot or to depict characters, and discussing the information found in comedy on some practical sympotic matters. The context of relevant scenes, the activities shown, their humour, and the social status of their characters are also explored. First published in 2003, this revised edition is fully updated taking into account important new research.

About the Author:
Babette Putz is a lecturer in Classics at Victoria University of Wellington, New Zealand

Christmas Cheer or From USA with Love

Christmas Cheer: For the Most Wonderful Time of the Year

Author: Vicki Howard

Artist Vicky Howard creates such lovable snowmen, beautiful Christmas trees, and toy-stuffed stockings that her designs are among the most recognizable and licensed illustrations in America. Now, with Christmas Cheer, this very gifted creator brings her talents to a delightful holiday-themed book.Howard's use of rich colors and intricate details make this a perfect book for Christmas. The volume includes favorite holiday sayings, poems, and carols, along with recipes for gingerbread, sugar cookies, and candy cane fluff. The combination is seasonally scrumptious!

Look this: Dynamique de Groupe pour les Équipes

From USA with Love: Russian Impressions and Healthy Cooking

Author: Olga Victoria Whittington

Book collects her mom's recipes in addition to interesting thoughts about life under Communist rule and her one in America. In hopes of promoting healthier lifestyles and nourishing, home-cooked food, author offers mouthwatering dishes and insightful tips to make life easier in the kitchen. She begins with salads and soups and moves on to the main dish such as Russian meatballs and beef-stroganoff. Of course, she doesn't forget sweets: Russian pancakes, apple cake and cookies. In her epilogue, she provides healthy diet for everyone.

2009 Joy of Cooking Box Calendar or 2009 Irish Pubs Wall Calendar

2009 Joy of Cooking Box Calendar

Author: Irma S Rombauer

"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." —Paula Deen

Called "an essential work for all cooks" in its starred review in Publishers Weekly, the 75th anniversary edition of Joy of Cooking is the source for this popular calendar. Carefully culled from the venerable cookbook, essential facts and tips for today's cooks are presented on the calendar's dated pages, and a step-by-step kitchen- and time-tested recipe for a mouthwatering dish is featured on an undated page each week. This calendar easily earns its place alongside it on kitchen counters of both serious and novice cooks.

See also: Feeling Good or Bridal Hair

2009 Irish Pubs Wall Calendar

Author: Dennis Flaherty

Treat yourself to a pub tour of Ireland! Traverse all over the Emerald Isle on your pub quest. This colorful calendar with its mini-travelogue plus Irish toasts and sayings is sure to wet your whistle for a visit to Ireland!

Parkers Wine Buyers Guide or Soy Dessert and Baking Book

Parker's Wine Buyer's Guide: Fifth Edition

Author: Robert M Parker

Thoroughly revised and updated, this fifth edition of the Parker's Wine Buyer's Guide has been eagerly awaited by seasoned collectors and occasional drinkers alike. No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including Austria for the first time ever. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.

Book about: A Practical Guide to Developing Resistance Training Programs or A Guide to Child Health

Soy Dessert and Baking Book: Add Soy and Nutrition to Your Favorite Cakes,Cookies,Pies,Tarts,Muffins,Puddings,Quick Breads,and Other Desserts

Author: Brita Housez

Incorporating healthy ingredients into delicious baked goods and desserts can seem like a daunting goal, but it doesn't have to be. Brita Housez has created 120 delicious recipes that incorporate soy into everyone's favorite baked goods and desserts—thereby making them more nutritious than ever. By substituting soy products for fattening ingredients like butter, cream, and cheese, Housez cuts calories, adds nutrition, and retains every bit of the great flavor you expect when biting into a slice of cheesecake or a chocolate cupcake. The book includes eight pages of gorgeous four-color photographs and many dairy-free recipes.

Publishers Weekly

Soy aficionado Housez (Tofu Mania) brings the versatile bean to the dessert table to help even the most diehard sweet tooth get the 25 to 40 grams of soy per day that doctors recommend. The recipes integrate soy in many ways, from the traditional tofu and soy milk to soy flower, soy flakes, soy nuts and soybean oil; Housez's secret to maintaining authentic tastes while eliminating much of the fat is to only partially substitute soy to have cooks use some soy flour and some unbleached all-purpose flour, for instance. Although this gives her Lemony Cranberry Bundt Cake a dense texture, the Light Chocolate Cupcakes are just what the name promises: light and airy, with the added decadence of chocolate frosting made with vanilla soy milk. The recipes are simple, marked by helpful headings (like "non-dairy" or "1-bowl recipe") and finished with nutritional information and notes on quantity, timing, and how well the dish freezes. Housez offers chapters on everything from cookies to crepes and biscuits to bars, and while traditional dishes such as Apple Pie, Oatmeal Raisin Cookies and Blueberry Muffins are included, Housez also tackles Tiramisu and Zabaglione. And she recommends an extra soy boost in the form of sauces like the rich Caramel Sauce, which has appealing overtones of cinnamon. These recipes prove it's possible to eat healthy without sacrificing too much taste. (Jan.) Copyright 2001 Cahners Business Information.

Library Journal

Housez (Tofu Mania) provides 120 recipes for cookies, cakes and pies, quick breads, smoothies, and other desserts and baked goods prepared with soy products. She turned to soy both for its nutritional value and as a way of reducing fat in desserts such as cheesecakes. However, she says, "there is no need to overdose on soy," and in many recipes she uses soy products only as a partial substitute for the butter or other ingredients that are high in fat but are essential for flavor. Dana Jacobi's Amazing Soy (LJ 6/15/01) includes desserts among its hundreds of recipes, but most subject collections will want to add Housez's book, too. Copyright 2001 Cahners Business Information.

Table of Contents:

Introduction	xv
The Soy Baker's Pantry	xxi
cookies
Double Chocolate Chip Cookies	2
Double Nut-Butter Cookies	3
Cream Cheese Snickerdoodles	4
Oatmeal Raisin Cookies	5
Cranberry Oatmeal Cookies	6
Dried Fruit and Oat Crunchies	7
Ginger Cookies	8
Chinese Almond Cookies	9
Lemon Cookies	10
Coconut Macaroons	11
Lemon Coconut Biscotti	12
Nutty Meringues	14
Surprise Meringues	15
Lace Brandy Cups	16
Wonton Cinnamon Crisps	18
squares & bars
Chocolate Brownies	20
Brownie Cheesecake Squares	22
Cherry Chocolate Chip Cheesecake Squares	24
White Chocolate Cherry Bars	25
Sour Cherry StreuselSquares	26
Cranberry Apple Macadamia Bars	27
Rum Raisin and Apple Custard Squares	28
Sugar 'n' Spice Squares	29
Soynut Butter and Oat Squares	30
Crispy Rice Squares	32
Lemon Squares	33
Peach Squares	34
cakes & frostings
Light Chocolate Cupcakes	36
Chocolate M&M Cupcakes	38
Cocoa Layer Cake with Chocolate Cream Frosting	40
Sour Cream Chocolate Cake	42
Chocolate Cream Puffs with Grand Marnier Cream Filling	44
Chocolate Raspberry Pavlova	46
Ultra Light Cheesecake	47
Cheesecake with Swirled Lemon Curd	48
Cream Cheese, Tofu, and Mocha Cake	50
Mocha Cinnamon Torte	52
Tiramisu	54
Tangy Lemon Cake	55
Pineapple Upside Down Cake	56
pies & tarts
Basic Shortbread Crust	60
Pastry Crust for Fruit Pies and Tarts	61
Flan Pastry Crust	62
Graham Cracker Crust	63
Apple Pie	64
Plum Pie	66
Peaches 'n' Cream Pie	67
Key Lime Pie	68
Quick Lime Cheesecake Pie	70
Mango and Lemon Cheesecake Pie	71
Sweet Potato Pie	72
Sugar Pie	74
Butter Tarts	75
Creamy Rhubarb Tarts	76
Lemon-Lime Tarts	77
Mango Kiwi Soynut Tart	78
Blueberry Cheesecake Tart	80
Orange Mocha Cheesecake Tart	81
Chocolate Orange Pear Tart	82
Summer Berry Pizza	83
Apple Turnovers	84
pancakes, crêpes, cobblers & dumplings
Blueberry Pancakes	88
Apple Bread Pancakes	89
Chocolate Crêpes	90
French Toast with Fried Apples	91
Peach Fritters	92
Fruit Fritter Batter	93
Maple Grandpères	94
Honey Rum Baked Apples	95
Pear and Cherry Crisp with Lemon Sauce	96
Black Forest Cobbler	98
Nutty Cranberry Cobbler	99
Strawberry Shortcake	100
Granola Snack	102
muffins, biscuits & quick breads
Blueberry Muffins	104
Cornbread Muffins	105
Banana Oatmeal Muffins	106
Lemon Cranberry Muffins	107
Honey Lemon Muffins	108
Applesauce and Sour Cream Muffins	110
Baking Powder Biscuits	111
Quick 'n' Easy Carrot Scones	112
Yogurt Soda Bread	114
Banana Bread	115
Flax, Banana, and Orange Bread	116
Strawberry Quick Bread	117
Applesauce Loaf	118
Quick Health Loaf	119
Pineapple Cranberry Loaf	120
Cherry and Lime Pound Cake	121
Almond Pound Cake	122
Lemony Cranberry Bundt Cake	124
yeast breads
Cinnamon Buns	128
Plum Coffee Cake	130
Raisin Casserole Bread	132
Stollen	134
Caribbean Holiday Sweet Bread	136
Bagels	138
hot & cold puddings
Irish Cream Chocolate Pudding	142
Rice Pudding with White Chocolate	143
Vanilla Soy Pudding	144
Monmouth Pudding	145
Summer Pudding	146
Fruit Flummery	147
Steamed Cranberry Pudding	148
Persimmon Pudding	150
Carrot Christmas Pudding	152
Caramel Apple Bread Pudding	154
custards, mousses, soufflés & trifles
Banana Apple Cranberry Custard Flan	156
Zabaglione	157
Crème Caramel à l'Orange	158
Irish Coffee Crème Caramel	159
Coffee Tortoni	160
Chocolate Pots de Crème	161
Chocolate Mousse	162
Tropical Yogurt Mousse	163
Zesty Lime Mousse	164
Lemon Custard Soufflé	165
Chocolate Orange Soufflé	166
Raspberry Orange Trifle	167
creams & sauces
Best Whipped Topping	170
Basic Vanilla Sauce	171
Caramel Sauce	172
Chocolate Soynut Butter Sauce	173
Lemon Curd	174
Almond Cream	175
Orange Cream	176
Berries with Orange Ricotta Cream	177
Strawberry Fool	178
Margarita Dip with Fresh Fruit	179
confections
Amaretto Drops	182
Chocolate Caramels	183
Chocolate Caramel Truffles	184
Chocolate Soynut Butter Truffles	185
Soynut Brittle	186
beverages
Banana Daiquiri	189
Banana Soynut Shake	190
Coconut Lychee Banana Shake	191
Cranberry Buttermilk Shake	192
Cranberry Peach Smoothie	193
Protein Berry Shake	194
Raspberry Kiwi Shake	195
Orange Strawberry Smoothie	196
Peach Almond Shake	197
Mango Flax Seed Shake	198
Caramel and Amaretto Hot Chocolate	199
Holiday Eggnog	200
Acknowledgments	201
Index	202

Simplify Entertaining or The Accidental Gourmet

Simplify Entertaining: Less-Stress Solutions for Party Giving

Author: Mary Corpening Barber

Hundreds of practical, simple solutions for creating the perfect party that will save you time and money and let you enjoy yourself in the process. This book is filled with many ideas and techniques to orchestrate a successful gatheringlarge or small, formal or casual.

Interesting textbook: Cosmetology Career Starter 2e or Child Obesity

The Accidental Gourmet: Weeknights: A Year of Fast and Delicious Meals

Author: Sally Sondheim

DO YOU DREAD FIXING DINNER EACH NIGHT, BUT ARE LOOKING FOR BETTER THAN TAKEOUT? THE AUTHORS OF THE BESTSELLING A DINNER A DAY SHOW YOU HOW TO PREPARE DELICIOUS, FAMILY-PERFECTED MEALS EVERY MONDAY THROUGH FRIDAY FOR AN ENTIRE YEAR.

If you're the cook in your household and crave comfort food that will bring your family back to the table, you need The Accidental Gourmet: Weeknights. Written by a gourmet and an I-hate-to-cook, this must-have volume translates Grandmother's cooking into today's lifestyle and gives new meaning to the term "fast food," as it brings variety, great taste, and fun back to home-cooked meals. In a unique approach to taking control of the kitchen, Sally Sondheim and Suzannah Sloan have created 260 brand-new menus—including entrées, side dishes, and desserts—that will allow time-pressed cooks to put together readily available ingredients with style and speed.

There's no guesswork involved: Each menu is presented to you complete on two facing pages. The recipes are accompanied by organized shopping lists that make once-a-week marketing a snap, a rundown of necessary cooking equipment, and an indispensable preparation schedule that gets everything to the table on time. Each menu feeds an average family of four, but can easily be expanded or reduced to fit your needs, and the dishes highlight the freshest foods of the season, judiciously augmented by timesaving convenience foods. Now your family can enjoy such mouthwatering combinations as hearty chicken soup with carrots, beans, potatoes, and spinach, served with maple syrup muffins and strawberry-topped sherbet over melon; or a sausage, egg, and vegetable bake,served with spiced peaches, rosemary buns, and angel food cake with blueberry sauce. How about pork chops simmered with lemon, brown sugar, and honey, served with egg noodles tossed with butter and poppy seeds, sautéed snow peas and asparagus, and a butterscotch pudding layered with shortbread cookies? All the thinking, all the planning, all the organization, has been done for you. All that's left for you to do is to take the credit!

Whether you're a single parent, the cooking half of a two-career family, or an overscheduled stay-at-home mom, The Accidental Gourmet: Weeknights is the one book you'll want to use every day.

Publishers Weekly

Hoping to trump their own highly successful A Dinner a Day, Sondheim and Sloan have turned out another year's worth of weeknight meals, planned and formatted down to the smallest detail. With their weekly shopping list, two-page spreads, and meticulously sequenced prep instructions, the authors have once again taken all of the planning and pain (some may argue much of the fun) out of deciding what's for dinner. Readers can cook straight from Monday's Silence of the Hams to Wednesday's Orson Beans with absolutely no forethought or last-minute trips to the corner deli. Nowadays, the word "gourmet" in a title more or less guarantees something from a can or a mix on almost every page, and this volume is no exception. Anyone frightened of whipped toppings, instant pudding mixes, canned nacho cheese soup, pre-seasoned stuffing or canned fruits had better steer clear. Still, the book is a godsend for its target audience: busy working people or oversubscribed family cooks whose only quick alternative is a frozen TV dinner or takeout. For these, the horrendous puns ("Dancin' Chick to Chick" and "I Get a Cake Out of You") and scary desserts (peanut butter and jelly cake; marshmallow cr me fantasies) will be a small price to pay for a home-cooked meal made a little easier. (Dec.) Copyright 2002 Cahners Business Information.

Pan or The Basic Basics

Pan!: Recetas sencillas y deliciosas para hacer en una maquina de pan

Author: Kathryn Hawkins

This book contains a wealth of bread-making recipes that include everything from breads to pizza bases to doughnuts, each accompanied by a vibrant color illustration. A thorough introduction explains the basic steps and variety of ingredients, followed by Bread-Machine Basics, Handy Hints, and Troubleshooting. Following that are dozens of recipes for loaves, cakes, tea breads, and homey favorites, including Olive and Pesto Sourdough Loaf, Boston-Style Brown Bread, Smoky Potato and Corn Bread, Almond Danish Pastries, Chocolate Truffle Cake, French Toast, and many more. The book covers types of flour and shows how to incorporate mouth-watering additions such as nuts, grains, sun-dried tomatoes, olives, herbs, spices, and dried fruits. Different-shaped breads are featured, along with tips on what to do with those leftover bits of dough and bread. The last chapter describes wonderful jams, butters, and spreads that can be paired with these yummy creations.

Book review: Politics and the Occult or Jackie

The Basic Basics: How to Cook from A-Z

Author: Janet MacDonald

This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry.

Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated.

Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

International Wine Guide or Guide to Craft Brewing

International Wine Guide

Author: Susy Atkins

Whether you enjoy light, dry, or fruity whites or full-bodied, light, or smooth reds, this book promises to help today s enthusiast choose and appreciate the different styles and tastes of wine from around the world. The core of this book provides 10 different styles with a key wine for each, plus lesser-known varieties and up-and-coming ones. You ll also find advice on buying and serving as well as tips on food pairings, plus how to choose the perfect varietal.

New interesting textbook: Nuttin but Pecans or Festive Feasts Cookbook

Guide to Craft Brewing

Author: John Alexander

A guide to Craft Brewing explains how to brew your own beer in clear and straightforward terms, making this popular and rewarding hobby accessible to all. This practical book covers twenty-eight types of malts, thirty-one adjuncts and thirty-three hops, and includes how to treat water to match a beer type and yeast necessary to create your own unique beer style. It explains each step for the novice with tips and advice, but also includes advanced techniques and ideas for the more experienced home brewer.

John Alexander supped his first pint of home-brewed beer in 1970 and was hooked. He readily mastered the techniques involved in brewing with malt extract and cereals, and quickly moved on to mashing, brewing wholly from malt and adjuncts. He has also specialized in 'beer from the wood' since 1979 and this has helped him perfect the real ale recipes included in this book.

John Barleycorn or Gregorys Pita Pocket Full of Simple Greek Recipes

John Barleycorn

Author: Jack London

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

Upton Sinclair

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

Book about: Mr Jeffersons Women or Captive Mind

Gregory's Pita Pocket Full of Simple Greek Recipes 

Author: Gregory Evangelos Zotos Ma Ed

These are Greek recipes that many people would like to know how to prepare but cannot find in the traditional cookbooks. I have made the recipes very easy to prepare with easy-to-follow instructions. The recipes are short and to the point. They are all true Greek recipes that the Greeks prepare in the old villages in Greece. Greeks have always taken food very seriously and believe food is an art. Most Greek recipes were created in the old village kitchens, which had no electricity or running water. This is where flavorful, detailed foods were developed. This cookbook covers a collection of mouth-watering Greek recipes, including Tarama, Spanakopita, flaming Greek cheese, Greek popcorn, Greek fried eggs, Greek juice drinks, and more. This cookbook educates the reader on the surprises of Greek home cooking. My recipes are easy to tailor to your personal needs.

Cookbook 25 Years or Christ Church Frederica Cookbook

Cookbook 25 Years: Women of the Farm Bureau

Author: Farm Bureau Womens Committe

From the grassroots of Illinois farmland comes Cookbook 25 Years, a collection of recipes from today's families for today's families. Through Cookbook 25 Years, The Women of the Madison County Farm Bureau give a glimpse into the homes (and the dinnertables) of America's farmers and offer a harvest of time-tested recipes straight from their own pantries. Cookbook 25 Years pays tribute to America's farm heritage and reminds us all that our food comes from the labor of these men and women, not from the shelves of our local markets.

Book review: Postindustrial Possibilities or Be in Charge

Christ Church, Frederica Cookbook

Author: Christ Church Frederica

Features recipes from members of the parish, and chefs at notable local hotels and restaurants.

Interspersed throughout are table blessings, beautiful angel artwork, and color photos of the exquisite stained glass windows inside Christ Church.

The Wines of New Mexico or Great British Food

The Wines of New Mexico

Author: Andy Sandersier

The Wines of New Mexico is a tour through the wineries of New Mexico as well as a look at their nearest towns or villages. Each winery and grape-producing vineyard is described along with its product.

Andy Sandersier begins his guide by dividing New Mexico into zones or districts and providing the distances from Albuquerque and other regional cities to each winery. Sandersier has cataloged each winery's facilities and visitor accommodations and rounds out the story of each with its historic and social background.

Sandersier includes grape varieties, glassware, wine types, cooking with wines, and, finally, indices of labels and wineries. This practical reference guide is designed for anyone who loves wine, from the sommelier to the novice.

Look this: The Influentials or One Life at a Time Please

Great British Food

Author: Heather Hay Ffrench

Divided into regions and illustrated with some amazing specially taken photographs, this will delight all cooks, foodies, and those who care about the food they eat.

Table of Contents:

	Foreword	vii
	Conversion tables	viii
	Author's preface	ix
	Introduction	x
	Millennium	1
	London	15
	Kent	25
	South East	35
	West Country	47
	Hampshire and Cotswolds	57
	Wales	65
	Anglia	73
	Middle England	83
	Heart of England	91
	Yorkshire	99
	North West	107
	Scotland	115
	Northern Ireland	129
	Countrywide	135
	Acknowledgements	143
	Speciality food groups	144
	Distilleries to visit	145
	Vineyards to visit	146
	Places to eat, shop and visit	148
	Index of places mentioned	153
	Index of recipes	155

Beyond Cotton Country or History of Wine in America Volume 2

Beyond Cotton Country

Author: Junior League of Morgan County

Beyond Cotton Country seeks a contemporary look for a traditional cooking that represents fine food, comfort food, and health food. The recipes, each of which was kitchen tested twice, are augmented with cooking tips, food tips, and personal anecdotes. The cookbook showcases the area through unique and creative photography.

Read also Ride the Tiger to the Mountain or Cheating Destiny

History of Wine in America, Volume 2: From Prohibition to the Present

Author: Thomas Pinney

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.
The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.

Table of Contents:

Illustrations
Preface and Acknowledgments

1. Forms of Life in a Dry World
2. The Rules Change
3. The Dismal '30s
4. Making and Selling Wine in the '30s
5. Countercurrents
6. Wine in the War Years
7. Postwar
8. Back East
9. Changing Weather
10. The Big Change: California
11. A New Dawn (I): The Northern and Central States
12. A New Dawn (II): The South
13. The West without California
14. California to the Present Day

Notes
Sources and Works Cited
Index

Bold Vegetarian Chef or Complete Book of Herbs and Spices

Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables, and Grains

Author: Ken Charney

Discover the secrets of lively vegetarian cuisine

Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You’ll learn the secrets behind such irresistible delights as:

• Savory scrambles, burgers, and sandwiches

• Tasty tofu and tempeh

• Comfort carbos–pasta, polenta, and risotto

• bold and beautiful beans

• The wonderful wheat meat: seitan

• Crisp salads and a slew of side dishes

• Delectable, dreamy desserts

You’ll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations–bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.

Look this: Goddesses and Angels or Imperfectly Natural Baby and Toddler

Complete Book of Herbs and Spices

Author: Garland

Beautifully illustrated and lovingly researched exploration of herbs and spices, covering their history, cultivation and uses, both familiar and forgotten. The comprehensive modern herbal lists nearly 300 plants and is complemented by delicate botanical watercolors.

Publishers Weekly

If you've sometimes wondered what yarrow, et al., is good for, this book can tell you: it is ``a wound herb, astringent and healing, and rich in vitamins and minerals.'' Moreover, it may even ``increase the health of nearby plants.'' Entries in this herbal resource also offer directions to would-be growers, the various amusing common names of the assembled plants (for coriander, ``dizzycorn,'' for cassia, ``bastard cinnamon'') and historical asides: the Incas, for example, worshipped the sunflower. In addition, there are recipes--for soap, bath oil, herbal dyes, pomanders, and edible contrivances: toffee, salad, green mayonnaise and more. Nicely designed but not remarkable, the volume is illustrated with a range of graphics, from medieval woodcuts to the glow of contemporary color photography. (Sept.)

Library Journal

Books with the word ``complete'' in the title don't always meet expectations, but this reissue of a modern herbal ( LJ 12/1/79) does not disappoint. Following an introductory chapter on the history and traditions of herbs, Garland describes over 300 herbs and spices. Each plant is illustrated with detailed watercolor drawings, and information on its culture, preparation, and various uses is provided. There are some minor revisions of text and illustrations, but the bibliography has not been updated. Many fine herb books have been published since this book first appeared. Of particular note is the eminently practical Rodale's Illustrated Encyclopedia of Herbs ( LJ 11/15/87) and Emelie Tolley and Chris Mead's beautiful Herbs: Gardens, Decorations and Recipes (Clarkson Potter: Crown, 1985). If Garland's book is not already on the shelf, it also deserves a place. For most gardening collections.-- Virginia A. Henrichs, Chicago Botanic Garden Lib., Glencoe, Ill.

Family Table or Cooking

Family Table: Where Great Food, Friends, and Family Gather Together

Author: Christy Rost

Gathering together around the table provides us with the opportunity to celebrate the most important things in life - love, family, good health, and good friends. Christy Rost is passionate about family meals. Besides flexibility, the key to successfully preserving the family meal is an arsenal of family-friendly recipes that emphasize the beauty of simple foods, fresh, wholesome ingredients, and reasonably priced wine selections. In this first cookbook by best-selling chef for Sur La Table, Christy Rost offers 250 mouth-watering recipes, well-balanced and do-able in a reasonable amount of time, and invites readers to gather everyone around the family table on a regular basis. Recipe selections range from all-American favorites to Caribbean, Chinese, French, Italian, Japanese, and Mexican cuisine. "The Family Table" is divided into four sections: Everyday Meals, Weekends, Entertaining at Home, and Holidays. Within each section, recipes are grouped by type (salads, entrees, side dishes, etc.) Also included are wine suggestions with many of the entrée recipes. "EricâЂ™s Wine Notes," written by a wine expert, contain three wine suggestions in order of least to most expensive.

Sample Recipes: Homestyle Meatloaf, Buttermilk Cornbread Muffins, Sunday Best Mashed Potatoes, Tomato Galette, Thick and Creamy Tortilla Soup, Grilled Marinated Pork Chops, Cape Cod Rice Pilaf, Apple Cranberry Muffins, German Apple Pancake, Mango Spinach Salad with Blackberry Vinaigrette, Portabella Mushroom Turnovers, Pink Rum Desire, Berries with Champagne Sabayon, Grilled Lemon Basil Chicken, Rack of Lamb Dijon, Roasted Herbed Pork Loin, Onion Souffle

Shirley Reis - KLIATT

Christy firmly believes in the importance of dining as a family because it strengthens the family unit. This book provides recipes for a wide variety of meals the family can enjoy together. Four main categories celebrate the following family dining opportunities: everyday dining, weekends, entertaining at home, and holidays. Within each of the main categories, the recipes are grouped according to function. Suggested wines are listed in the margin spaces of the recipes, which allows for them to either be ignored or incorporated within the meal if desired. Personal anecdotes accompany each of the recipes, making this cookbook both useful and easy to read. The wide variety of recipes range from simple meat loafs to special-occasion desserts. Some of the delectable recipes: Grilled Fajita Pocket Sandwich, Springtime Orange Cake, Prime Rib of Beef, Martin Yan's Sweet and Sour Chicken, German Apple Pancake, Chocolate Pound Cake, and Gourmet Caramel Apples. Christy Rost has cooked on numerous cooking shows; she has also been the food editor for Park Cities News and teaches cooking classes at Sur La Table. In addition, she has a popular website: www.easyentertain.com. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Capital Books, 380p. illus. index., Ages 12 to adult.

New interesting textbook: Journey into Islam or Christmas in Plains

Cooking: A Basic Repertoire: A Guide to Exploring Food and Cooking

Author: Tony Polombo

Good cooking is more than just blindly following a recipe!

Most people unsuccessfully try to learn how to cook from cookbooks that contain numerous recipes but offer precious little basic, underlying knowledge especially for the less-experienced cook. Professional cooking textbooks address this need but can be overwhelming, since much of their subject matter is beyond the scope of the home cook. The purpose of Cooking A Basic Repertoire is not only to supply recipes but also to use these recipes as a mini lesson to provide an understanding of underlying cooking principles and ingredients. In this ingenious cookbook, author Tony Polombo selects recipes based on their instructive value and ease of preparation without the need for expensive kitchen equipment. Each recipe has an introduction that focuses on key ingredients, then moves to a step-by-step, thorough explanation. Additional reading is also included for those who wish to learn more.

Ideal for newlyweds or others starting out on their own, Cooking A Basic Repertoire is perfect for those who appreciate good food and want a solid foundation of knowledge to be able to cook for themselves and for others!