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!

Tools for Cooks or New Irish Cookery

Tools for Cooks

Author: Christine McFadden

With the burgeoning selections of tools and kitchen gadgets now available, many cooks find it necessary to go back to basics and learn how to choose the best tool for each job, in turn producing better cooking skills and results. There is no substitute for a well-crafted tool and this book provides the essential information for evaluating and choosing new tools and cookware—whether it is the humble potato peeler or an expensive food processor. Featuring basic cooking gadgets, recipes from both the author and guest chefs, and tips for a complete kitchen, this is the essential culinary manual for today's cook. Illustrations of more than 100 key cookery techniques accompanies expert guidance for the novice and proficient cook on using every tool featured.

Books about: Políticas & Procedimentos para Prevenir Fraude e Desfalque:Orientação, Controles Internos, e Investigação

New Irish Cookery

Author: Jeanne Rankin

In New Irish Cookery, two of Ireland’s top chefs—the dynamic husband-and-wife team that runs the award-winning Belfast restaurant Cayenne—present 140 traditional Irish dishes with an elegant modern twist. Here are some of Paul and Jeanne Rankin’s favorite recipes for soups, starters, salads, fish and seafood, stews and braised dishes, as well as desserts. Reflecting their passion for fresh ingredients as well as their unpretentious attitude toward food, New Irish Cookery features dishes like Warm Potato Pancake with Smoked Salmon, Rack of Pork with Herbs, and Lemon Curd with Fresh Strawberries.

Nashville Brewing Tennessee or Healing Foods for Natural Health

Nashville Brewing, Tennessee (Images of America Series)

Author: Scott R Merti

Known for country music, antebellum homes, the Parthenon, and Civil War battlefields, Nashville also has a rich brewing history that spans 100 years. Several breweries were established in the late 1800s, but the William Gerst Brewing Company alone endured into the 20th century and even survived Prohibition. Once one of the largest breweries in the South, Gerst brewed its last batch in 1954, leaving Nashvillians unable to enjoy locally brewed beer until the dawn of the recent microbrewery revolution. Nashville Brewing offers readers a pictorial account of the William Gerst Brewing Company-an important but almost forgotten part of Nashville history.

Interesting textbook: 222 Geheimnisse der Einstellung, des Handhabens, und des Behaltens Großer Angestellter in Gesundheitsfürsorge-Praxen

Healing Foods for Natural Health (Kitchen Doctor Series)

Author: Nicola Graimes

Over 50 healthy recipes from breakfast and brunches to main meals, side dishes and salads to desserts and bake.

Hugh Johnsons Wine Companion or Famous Florida Seafood Recipes

Hugh Johnson's Wine Companion: The Encyclopedia of Wine, Vineyards and Winemakers

Author: Hugh Johnson

Extensively revised and updated by Stephen Brook to include the latest developments in the world of wine, this fifth edition of Wine Companion begins with an analysis of wine and how it is made, with all aspects covered in full. It explores the main grape varieties, indicating where they are grown; wine styles; and the effects of soil and climate. At the heart of the book is an in-depth tour of the world's wine-growing countries and their wine regions, detailing the major producers, and revealing critical insight into the estates themselves. The journey ends with a practical section on enjoying wine, including how to serve and store it, as well as how to match wine with food.

Go to: And Roses for the Table or Lemongrass and Sweet Basil

Famous Florida! Seafood Recipes

Author: Joyce LaFray

Luscious Poached 3-pound Lobster; Spicy Grilled Jumbo Shrimp; Crusty Whole Grilled Yellowtail; Succulent Sauteed Soft-shell Crabs; these are among the recipes you'll find in this great compilation of dishes from the finest chefs and the best restaurants in the state of Florida. Also includes various How-To Sections on fish preparation.

Simple Home Baking or EveryDay Feasts

Simple Home Baking: Over 90 Irresistable Recipes for Cakes, Muffins and Other Sweet Delights

Author: Carol Pastor

It's a baker's delight: home baking that's simple but simply scrumptious with results that are sweet perfection. Even the larger-than-life, full-page photos look good enough to eat! Serious bakers and tempted-to-try novices start with tempting toppers and fillers, including essential glazes, icings, fondants, marzipan, and banoffi cream. Then it's on to more than 90 international culinary jewels, including English scones, French madeleines, tarts, roulades, cakes, biscuits, muffins, and meringues. Tips on how to buy fresh, quality ingredients, plus stylish decorating and serving add a professional finish. It's the ultimate source in baking and sure to become a staple in every cook's library.

New interesting book: Lending Credibility or Globalizing Human Resource Management

EveryDay Feasts

Author: Junior League of Tampa Staff

Volume II of The Junior League of Tampa Culinary Collection, EveryDay Feasts focuses on the idea that today's family wants fresh ingredients, big flavor, and quick presentation, all while dining at home. Includes more than 100 recipes to awaken the senses, recall special times, and create new memories that bond families and friends.

Book of Tea Classic Edition or Baking Basics and Beyond

Book of Tea Classic Edition

Author: Kakuzo Okakura

In 1906 in turn-of-the century Boston, a small, esoteric book about tea was written with the intention of being read aloud in the famous salon of Isabella Gardner. It was authored by Okakura Kakuzo, a Japanese philosopher, art expert, and curator. Little known at the time, Kakuzo would emerge as one of the great thinkers of the early 20th century, a genius who was insightful, wittyùand greatly responsible for bridging Western and Eastern cultures.

Nearly a century later, Kakuzo's The Book of Tea is still beloved the world over. Interwoven with a rich history of tea and its place in Japanese society is poignant commentary on Eastern culture and our ongoing fascination with it, as well as illuminating essays on art, spirituality, poetry, and more. The Book of Tea is a delightful cup of enlightenment from a man far ahead of his time

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Look this: Financial Modelling with Jump Processes or Wireless Communications and Networking

Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro

Author: Pat Sinclair

With the demise of Home Ec classes, many adults have no baking experience at all, relying on dreary store-bought baked goods and artificial mixes to satisfy their cravings. Baking Basics and Beyond allows even absolute novices to prepare a wide array of delicious, healthy breads, cakes, cookies, pies, and more. In a warm, reassuring manner, Pat Sinclair leads beginning bakers step-by-step through each recipe, thoroughly explaining each technique and direction. After learning a basic technique, additional recipes provide further practice and more elaborate results. The book contains more than 100 recipes, from old favorites like icebox cookies, cornbread, and brownies to updated classics, including Butterscotch Cashew Blondies, Chai Latte Custards, and Savory Wild Mushroom Bread Pudding. Throughout, explanations and precise tips, based on Sinclair's years of baking experience, make readers feel as though there is a friendly teacher in the kitchen, peering over their shoulders, and guiding them toward perfect results, every time.

Pat and Bettys No Fuss Cooking or Everything Sugar Free Cookbook

Pat and Betty's No-Fuss Cooking: More Than 200 Delicious, Time-Saving, and Easy Recipes from the Reynolds Kitchen

Author: Pat A Schweitzer

Pat & Betty show you how to...Wrap it up, Cook it up, & Serve it up, with no Cleanup!

More Than 250 Delicious, Time-Saving, and Easy Recipes from the Reynolds Kitchens. America has fallen in love with Pat and Betty-television's favorite home economists. Now for the first time, Pat and Betty share their favorite recipes, tips, and shortcuts!

Known to millions as the voice of Reynolds products, Pat and Betty appear regularly on TV, radio, and the internet. Now, for the first time, these home economists share over 250 no-fuss recipes for everything from appetizers, main courses, vegetables, and desserts, using foil, oven bags, plastic wrap, and other products. Also included in this cookbook is a special holiday cooking section to help you plan and cook a delicious meal for those large family gatherings. Pat and Betty guide you with time-saving tips and shortcuts. A cookbook that no home should be without, Pat & Betty's No-Fuss Cooking will ensure that you spend less time in the kitchen, and more time with family and friends.

As a Senior Home Economist in the Reynolds Kitchens, Patricia (Pat) A. Schweitzer develops innovative recipes, tips, and product uses that help consumers reap the benefits of Reynolds Wrap Foil. As Manager of the Reynolds Kitchens, Betty T. Morton is responsible for directing strategic recipe ideas and food tips for advertising, promotion, publicity, website, and new products. Both authors live in Richmond, Virginia.

Book review: Scene of the Cybercrime or Understanding Child Abuse and Neglect

Everything Sugar-Free Cookbook

Author: Nancy T Maar

If you think you can't indulge your love of sweets because you must limit your sugar intake, think again. The Everything Sugar-Free Cookbook contains 300 scrumptious recipes that are fun to make, including:

• New York-Style Cheesecake
• Banana Brownies
• Orange Mousse with Blueberries
• Chocolate-Dipped Strawberries
• Family Ice Cream
• Strawberry-Stuffed French Toast
• Sweet Tea Sauce

Whether you want to start the day off with a healthy breakfast or treat yourself to a decadent midnight snack, this cookbook has all you need to lead a sugar-free lifestyle. Each recipe has complete nutritional information so you can plan well-rounded meals. Get ready to enjoy la dolce vita-without the sugar!

Quick Fixes for Kids Parties or Japanese Dishes for Wine Lovers

Quick Fixes for Kid's Parties

Author: Tommy Donbavand

Party themes for every occasion
ideas for entertainment, food and decoration
plus dozens of tips on everything from guest lists to goody bags.

See also: Amministrazione di cartella per i nuovi prodotti

Japanese Dishes for Wine Lovers

Author: Machiko Chiba

A new book that explains how to pair wine with modern Japanese food.
Much has been written about the pairing of food and wine but almost nothing that focuses on Japanese food. It could be because Japanese food is not commonly associated with wine but actually many of its flavors may be perfectly paired with red and white, dry and even sweet wines. Reflecting the increasing popularity of Japanese food in the West and the new interest in wine as an accompaniment to food in Japan, Japanese Dishes for Wine Lovers seeks to explain some simple ways to enjoy this non-traditional combination.
Pairing wine goes beyond matching red wine with meat and white wine with chicken. The right match depends on personal tastes and adherence to some general guidelines intended to enhance the aromas of both the wine and the food and to prevent a clashing of flavors. In Japanese Dishes for Wine Lovers, leading wine expert John Whelehan explains the elements of typical Japanese flavorings-soy sauce, ginger, sake, mirin, and sesame-as well as some of the more delicate flavors like raw fish and exotic mushrooms, and describes the best wine selections for each. He also gives descriptive recommendations for the best wines to savor with the 58 contemporary Japanese dishes created and presented in this book by best-selling cookbook author Machiko Chiba.
The dishes in this book are simple to make and represent the new wave of cookery in Japan today. Amond the 58 mouthwatering recipes are White Fish Simmered in Spicy Miso, Thin-Sliced Octopus with Citron-Flavored Sesame, Tuna Tataki with Wasabi, Beef with White Sesame and Sweet Sake, Grated Mountain Yam and Carrot, Daikon Radish Gyoza Dumplings,and Tiny Dried Fish and Pine Kernel Onigiri Rice Balls.
Beautifully illustrated and packed with innovative recipes, Japanese Dishes for Wine Lovers fills a much needed place in our understanding of how to enjoy wine with today's dynamic Japanese inspired menus.

ForeWord Magazine

"A culinary meeting of East and West at its sumptuous best."

The Daily Yomiuri

"While I hear that wine does not suit Japanese cuisine, author and cookery instructor Machiko Chiba [in her new book Japanese Dishes for Wine Lovers] writes that Japanese cuisine, whose natural flavors dominate without being too spicy or sweet, suits wine perfectly. J.K. Whelehan, who provides expert and detailed pairing advice in the book, destroys the myth that only white wine matches Japanese food."

Star Newspapers

"This is a book whose handsome appearance may be deceptive. It is not a coffee table book. This one should be used in the kitchen!"

Four Seasons Magazine

"An award-winning Japanese cook, Chiba reveals the recipes that have been hits at her parties. Spirits expert Whelehan recommends wines for the dishes."

Wine Enthusiast Magazine

"What's most remarkable about this book is that it's clearly the product of a top-notch team: wine consultant J.K. Whelehan deftly offers multiple wine recommendations for each recipe, as well as more general advice. . . Chiba's recipes contain only a handful of ingredients, and can be prepared in under 30 minutes. .. Photographs are unadorned and lovely as is the graphic design . . . A beautiful volume that contains elegant, simple dishes, whether or not you know your way around miso, mirin and wasabi."

Culinary Thymes Magazine

"You don't have to be a wine lover to enjoy the recipes in Japanese Dishes for Wine Lovers . . . this fabulous book of recipes will please picky eaters with subtle flavors, beautiful designs and healthy preparation . . . recipes are simply prepared with astonishing results . . . recipes such as 'Beef and Orange Roast,' 'Steamed Scallops,' and 'Wasabi flavored Chicken' will open a world of 'umami' (savory delicious flavors)."

Kirkus Reports

"The perfect guide to combining the sophisticated tastes of wine and Japanese dishes. . . . the bright photos make every dish attractive and even unexpected combinations start to make sense when seen together."

Library Journal

Chiba, who had her own cooking school in Japan and is now a culinary consultant there, also teaches classes in New York City, where she found that many of her students asked about serving wine with Japanese food. In this attractive book, she offers recipes for 60 "modern Japanese" dishes intended to be served with wine, along with extensive pairing notes by Whelehan, marketing manager for a premium wine supplier in Japan. The recipes, most of them for appetizers, are elegant and sophisticated, but few are complicated. Color photographs show off Chiba's striking presentations, and a glossary explains unfamiliar ingredients and suggests substitutions. Whelehan also provides a thoughtful overview on pairing wine with Japanese food. This unique take on a cuisine that is becoming increasingly popular with Americans is recommended for all subject collections. Copyright 2005 Reed Business Information.

The Book of Desserts or Camp Cookery

The Book of Desserts

Author: Sally Taylor

You'll be glad you saved room for this dessert cookbook.

The newly revised edition of a popular backlist title in the Book Of series, features a wide range of recipes for delicious desserts. Including recipes for both the amateur and the intrepid home cook, the budgeter and the splurger, this book yields impressive results every time.

Read also Emma Lazarus or Electing FDR

Camp Cookery

Author: Horace Kephart

Originally published in 1910, this early outdoor cookery book gives recipes for outdoor delicacies such as Lungwort bread and dried beans. Written by Horace Kephart, who was a reknowned outdoorsman of the time, this delightful and fully-illustrated cookbook contains, in addition to recipes, a wealth of advice and comment on camping and life in general.

Table of Contents:

	Foreword	vii
I	Provisions	1
II	Utensils	18
III	Fires	28
IV	Dressing and Keeping Game and Fish	36
V	Meat	49
VI	Game	65
VII	Fish and Shellfish	82
VIII	Cured Meats, etc. Eggs	93
IX	Breadstuffs and Cereals	102
X	Vegetables. Soups	121
XI	Beverages and Desserts	135
	Appendix	144

The Warmest Room in the House or The Way We Eat

The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home

Author: Maury Klein

The first book that puts the hearth of the American home—its many unique challenges and innovations—in its proper place in contemporary history.

Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to “look into their pots” and “eat their bread.” Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more.
Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.
 

Kirkus Reviews

Superficial, research-skimpy overview of middle-class American innovations in the 20th-century kitchen. Freelance journalist Gdula's warm-and-fuzzy chronological narrative of America's industry-driven tastes barely takes into account the history of cooking before 1900 and largely neglects this country's staggering regional and class differences. Frequently settling for such lazy summaries as, "changes were occurring so quickly in American society," he always means middle-class, white society. Suddenly, by 1900, the "down-hearth fireplace" of prairie living was replaced by the freestanding cook stove, transforming the kitchen from a hot, dangerous place into a welcoming center of the house to which even guests were invited. The new century's lady of the house saw herself as a domestic scientist, thanks to cooking primers by Sarah Tyson Rorer and Fannie Farmer. Guesswork was eschewed in favor of measurement, and public awareness of food contamination spread thanks to Upton Sinclair (The Jungle) and others. The U.S. government passed the Pure Food Act of 1907, and sanitary measures became de rigueur, as evidenced by the advent of better lighting, linoleum and the Hoosier cabinet. The consolidation of industry during World War I ushered innovations into the kitchen: canning, calorie counting, Borden's condensed milk and Pyrex. Boxed cold cereal and sliced bread miraculously appeared in the 1920s, the Waring Blender, SPAM and Fiestaware in the Depression. Victory gardens and vitamins helped Americans stay healthy during World War II, and wartime experiments such as Teflon and aluminum foil ended up in the kitchen. Access to refrigeration, plastics and frozen French fries promised to make thekitchen less of a scullery in the 1950s. From the '60s onward, Julia Childs and others familiarized Americans with the preparation of international cuisine. From dieting to genetically modified foods, Gdula skates through a century of America's eating habits, regurgitating articles from magazines and offering few fresh ideas.

Read also Management Fundamentals or Consumer Behavior

The Way We Eat: Why Our Food Choices Matter

Author: Peter Singer

A thought-provoking look at how what we eat profoundly affects all living things—and how we can make more ethical food choices

Five Principles for Making Conscientious Food Choices
1. Transparency: We have the right to know how our food is produced.
2. Fairness: Producing food should not impose costs on others.
3. Humanity: Inflicting unnecessary suffering on animals is wrong.
4. Social Responsibility: Workers are entitled to decent wages and working conditions.
5. Needs: Preserving life and health justifies more than other desires.

Peter Singer, the groundbreaking ethicist who "may be the most controversial philosopher alive" (The New Yorker), now sets his critical sights on the food we buy and eat: where it comes from, how it’s produced, and whether it was raised humanely. Teaming up once again with attorney Jim Mason, his coauthor on the acclaimed Animal Factories, Singer explores the impact our food choices have on humans, animals, and the environment.

In The Way We Eat, Singer and Mason examine the eating habits of three American families with very different diets. They track down the sources of each family’s food to probe the ethical issues involved in its production and marketing. What kinds of meat are most humane to eat? Is "organic" always better? Wild fish or farmed? Recognizing that not all of us will become vegetarians, Singer and Mason offer ways to make the best food choices. As they point out: "You can be ethical without being fanatical."

Hot Vegetables or Cool Coyote Cafe Juice Drinks

Hot Vegetables

Author: Hugh Carpenter

Another hit in the authors' "Hot" cookbook series, this book draws on the world's hottest flavors from Asia, the Mediterranean, the American South, and South America create a uniquely exciting fusion cuisine. Color photos.

Book about: Economia Hoje

Cool Coyote Cafe Juice Drinks

Author: Mark Charles Miller

Inspired by traditional south-of-the-border recipes, the Coyote Cafe's exotic drinks are wildly colorful, easy to make, and healthful. With color photos and recipes for elixirs like Virgin Tamarindo and Merry Mangoberry, this collection of festive, refreshing drinks will cool down the dog days of summer, brighten up a winter afternoon, or enliven any social gathering.

Indian or Pavlova Story

Indian

Author: Mary Coleman

In this work, the reader will find Indian curries: rogan josh, korma, vindaloo, madras, tandoori and tikka. But there's a lot more to Indian food than curry - there are subtly falvoured seafood dishes, unusual and very appealing vegetarian dishes, memorable samosas, pakoras and bread and a range of curry accompaniments. There's also an informative illustrated glossary of Indian essential ingredients.

Each recipe includes a colour photograph, simple instructions, and has been triple-tested by The Australian Women's Weekly Test Kitchen to ensure quality and taste.

Books about: Computer Forensics or Rick Steves Austria and the Alps DVD 2000 2007

Pavlova Story

Author: Helen Leach

"Australians and New Zealanders have long debated which country invented the pavlova (a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova), but the real story of the ballerina's visit to the two countries and the emergence of three different pavlovas has been neglected." "This book shows the evolution of three pavlova types, that their recipes have never become fixed, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert." The parts played by a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history.

Taste of Morocco or Everyone Is NOT Doing It

Taste of Morocco: From Harira Soup to Chicken Kdra

Author: Clare Ferguson

Exotic, vividly colorful, and intricate, the cooking of Morocco is considered some of the world's finest and its most intriguing. This 30-recipe cookbook outlines the essential tools, techniques, and processes needed for successful Moroccan cooking, and discusses its underlying flavors of spices and fresh herbs. Dishes range from salads, appetizers, and soups to essential grain dishes, main courses, and desserts. Featuring gorgeous color photos, the recipes include Carrots with Cinnamon and Honey, Beef Tagine with Sweet Potatoes and Beans, Pumpkin and Raisin Couscous, Marrakech Pizzas, and Mint Tea.

Publishers Weekly

Moroccan food, with its kaleidoscopic colors, flavors and textures, can be a revelatory experience. But the chances of reproducing most of the dishes featured in Ferguson's ill-conceived collection of recipes are as slim as the book itself. A key flaw is a lack of technique explanation or instruction; many of her recipe introductions are frustratingly brief, and often devoted more to personal anecdote than the dish itself. For instance, Hut Makalli with Chermoula, a classic dish of fried fish served with a spicy paste, is accompanied by the description of a market. Meanwhile, pastry and baking-related dishes involving multiple steps and techniques (Gazelle's Horns, Snake Pastry and the ornate B'Stilla, a multilayered meat pie) scream for illustrations to aid in their construction. Those well-versed in the cuisine will likely find the book a useful resource, but novices just back from a trip to Morocco should look elsewhere.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

New interesting book: Building Houses out of Chicken Legs or Verdura

Everyone Is NOT Doing It: Abstinence and Personal Identity

Author: Jamie L Mullaney

Labels like vegan, virgin, or nonsmoker get thrown around to identify forms of abstinence, but for many abstainers such labels are also proud declarations of who they are. Setting aside the moral debates and psychological assessments surrounding abstinence, Jamie L. Mullaney here asks why it is that the act of not doing something plays such a crucial role in the formation of our personal identities. 

Based on interviews with individuals who abstain from habits as diverse as sex, cigarettes, sugar, and technology, Everyone Is NOT Doing It identifies four different types of abstainers: quitters; those who have never done something and never will; those who haven't done something yet, but might in the future; and those who are not doing something temporarily. Mullaney assesses the commonalities that bind abstainers, as well as how perceptions of abstinence change according to social context, age, and historical era. In contrast to such earlier forms of abstinence as social protest, entertainment, or an instrument of social stratification, not doing something now gives people a more secure sense of self by offering a more affordable and manageable identity in a world of ever-expanding options.

Pink Panther Cocktail Party or Vegan Baking

Pink Panther Cocktail Party: Pink-A-Licious Drinks to Seduce and Entertain

Author: Adam Rock

No bachelor pad, lounge, or luau is complete without a cocktail, and this handy hipster's recipe book includes five dozen of them, each inspired by everyone's favorite cool cat, the Pink Panther. The Clouseau blends bourbon, cherry liqueur, triple sec, and light cream for a scintillating drink that pays tribute to the bumbling but beloved inspector. The Phantom, aka the Sir Charles Cocktail, combines lemon-flavored vodka, triple sec, grapefruit juice, and fresh lemon for an appropriately sophisticated taste. Of course, the Panther himself is here in a variety of luscious libations, including some that are actually pink thanks to ingredients like pink lemonade and grapefruit juice. Colorful retro artwork by the infamous Shag adds to the fun, and the bonus CD expands the experience with video clips and songs from Virgin Records' "Pink Panther Penthouse Party."

Book about: Real Food for People with Diabetes or The Food Doctor

Vegan Baking

Author: Linda Majzlik

This collection presents more than 100 brand-new recipes for cakes, loaves, biscuits, no-bake cakes, and savory baking—all free of animal products. Enjoy the strawberry and almond sponge or a spiced carrot and nut loaf, a plate of mincemeat muffins or pear and ginger oaties. When something savory is called for, why not go for the olive and oregano bread or the pepper and pesto buns. This is the third in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Desserts and Drinks from around the World or In 60 Ways

Desserts and Drinks from around the World (Chunky Cookbook Series)

Author: New Internationalist Publications Ltd

Collected recipes from ten years of groundbreaking food publishing and support for fair trade. Features easy-to-cook, vegetarian, and very tasty dishes from Latin America, Africa, Asia, and the Middle East.

Try rum cake from Mauritius, Lebanese fruit salad, Caribbean ginger beer, or Iranian muhallabia (rice and almond dessert).

Read also Christ the Healer or Twelve Step Prayers for a Way out

In 60 Ways

Author: Marshall Cavendish Cuisin

Fix rice in 60 different ways with exciting & varied recipes from all over the world. Warm hearty meals such as Italian Braised Rice with Courgettes & Chinese Fish Soup with Rice, or tasty snacks like Rice Croquettes & Italian Stuffed Rice Balls (Suppli). Part of an exciting new cookbook series!

Food in Antiquity or Cocina Vegetariana

Food in Antiquity: A Survey of the Diet of Early Peoples

Author: Don R Brothwell

A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin.

The Brothwells' treatment is engaging and the information they provide fascinating. We learn, for example, that the vinegar carried by Roman foot soldiers on long marches was mixed with water to serve as a refreshing drink and that fungi provided a reliable source of diet for peoples from Europe, Australia, Japan, and China. The authors consider such questions as whether St. John ate carob or actual locusts in his desert hermitage and whether ancient farmers may have rid their crops of troublesome pests by capturing and eating them. They discuss cannibalism, food taboos, and the radical changes that took place with the introduction of the domestication of animals. The story they unfold is a compelling one that sheds much light on the intricate detective work, the problems and rewards, of biological research in archeology.

Books about: Amministrazione strategica: Concetti e casi

Cocina Vegetariana

Author: Clara E Serrano Perez

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

Original Native New Mexico Cooking or Herbal Tea Gardens

Original Native New Mexico Cooking: Recipes

Author: Yolanda Ortiz Pino

Red and green chiles share the spotlight with delectible sweets in easy-to-follow recipes. The reader will find many useful hints and interesting variations of familiar dishes, all happily perfected by generations of the Ortiz family.

Interesting textbook: Pratiche ottimali: Procedure di cura Prova-Basate

Herbal Tea Gardens: 23 Plans for Your Enjoyment and Well-Being

Author: Marietta Marshal Marcin

This tea lover's gardening bible contains full instructions for growing and brewing tea herbs, plus more than 100 recipes that make use of their healthful qualities. Readers will find complete plans for customized gardens suitable for plots or containers.

Cocina Del Mundo or Kitchen Memories

Cocina Del Mundo: Nueva York (Williams - Sonoma Collection Series)

Author: Chuck Williams

Una ciudad en continuo cambio, una rica historia y una poblacion global convierten a la ciudad de Nueva York en una prospera amalgama de sabores fantasticos. Tan apasionados en cuanto a la tradicion como a la innovacion a los neoyorquinos les encarta descubir lo mejor que su ciudad les puede ofrecer exaltando los mercados gourmet de la ciudad para vender sus quesos artesanales recien hechos, productos de temporada cultivados en la region y los pescados y mariscos de la mejor calidad atrapados en la costa del Oceano Atlantico.

New interesting textbook: Dwight D Eisenhower or Hamas VS Fatah

Kitchen Memories: A Legacy of Family Recipes from Around the World

Author: Anne Snape Parsons

Memories of grandmotherâЂ™s cooking are warm, inviting, sustaining and comforting but most people have not taken the time to preserve their familyâЂ™s favorite recipes. As a result, many treasured recipes are lost to the fast-food generation 'overtaken by pizza delivery, eating out and convenience foods. Kitchen Memories aims to slow that trend down with a lovingly compiled collection of 120 family recipes from 25 countries' handed down from one generation to the next and gathered from families and cooks. The authors, leaders in the Slow Food movement, have interviewed hundreds of people who have shared their most precious recipes, the ones they want to pass on to their children and grandchildren. The process of talking about family recipes triggered many happy memories for the bookâЂ™s contributors, and as such, each recipe includes detailed homespun cooking tips and sidebars rich with personal stories of family and food.

Twenty-five countries are featured including the U.S. and some of its distinctive regional and ethnic cuisines. Pages at the end of the book are provided for cooks to preserve their own favorite recipes, thoughts, tips, photos, and memories. The authors have tested all 120 recipes. A helpful glossary and appendix offering a brief sketch of each culture are included.

Here is a sample recipe:



Sample this recipe from Kitchen Memories:

Bolivian Corn Casserole
HUMITA

Karla Montano and her sister, Vivian Lawson, own and operate a restaurant called Luna Maya, in Virginia Beach, Virginia. Although Montano has always been the passionate, creative cookin her family, she believes cooking for large family gatherings requires easy-to-make, simple recipes that taste fabulous. Therefore, the old family standbys are always appreciated. Humita is a traditional Bolivian dish consisting of fresh corn and cheese. To be
truly authentic, it should be steamed inside a corn husk. However, there are many variations, depending
on the region and the cook. Montano says that using fresh corn provides a better flavor, but when corn is out of season and you are pressed for time, frozen corn kernels are an acceptable substitute.

Masa mixâЂ"a corn flour product for making tortillas, tamales, and other productsâЂ"is readily available in many supermarkets: check where flour products are displayed. The filling calls for a crumbly cheese such as the Mexican queso fresco or the Italian ricotta salata. If neither of these is available, try the mozzarella, grated. For a richer filling, increase the amount of cheese. For an effect resembling crÃЁme brûlée, sprinkle sugar over the top layer and let the heat melt it into the mixture.

1/2 cup granulated sugar
1/2 cup masa mix
1/4 cup cornbread mix
2 teaspoons salt
1 teaspoon mild ground red pepper, such as New Mexico Red or paprika
1/2 teaspoon ground cinnamon
1 teaspoon chipotle powder, or other chili powder
1/2 teaspoon ground cumin
1 (2-pound) bag frozen corn kernels, thawed and drained
1/4 pound (1 stick) butter, melted
1 pound grated crumbly cheese, such as queso fresco

Preheat the oven to 400°F. Butter a 3-quart ovenproof baking dish. Mix the sugar, masa mix, cornbread mix, salt, ground red pepper, cinnamon, chipotle powder, and ground cumin together in a large bowl.
Put the corn kernels in a food processor, and process until finely chopped. Mix the corn with the dry ingredients. Stir in the butter until fully incorporated.
Spoon half the mixture into the baking dish. Spread three-quarters of the cheese filling over the mixture. Spoon the remaining mixture over the cheese. Top with the remaining grated cheese.
Bake about 45 minutes, or until the top is golden brown. Serve hot.

Serves 8.

What People Are Saying

Patrick Martins
"In this century, with the industrialization of the food supply, disappearance of the family farm, fast food, and the loss of the table as the center of all human interaction, it is more important than ever to read this book and re-enact the traditions that have meaning to you. I applaud Anne and Alexandra for reminding us to slow down and remember the wise words of the Slow Food Manifesto: 'A firm defense of quiet material pleasure is the only way to oppose the universal folly of Fast Life.'"--(Patrick Martins, Founder of Slow Food USA; Cofounder, Heritage Foods)

Nongkran Daks
"A reminder that with great recipes come warm memories, as delicious as the food itself, and sadly absent in today's junk diet."--(Nongkran Daks, Chef-Owner Thai Basil Restaurant, Reston, VA)

Southern Accent or History in a Glass

Southern Accent: A Second Helping

Author: Junior League of Pine Bluff staff

From comfort foods to gourmet meals, Southern Accent: A Second Helping dishes up what you are hungry for. Join in a guided tour through the rich history of Pine Bluff, while you sample the very best to offer from original Southern cuisine.

Interesting book: Prise du Saut :la Construction d'une Carrière comme un Artiste Visuel

History in a Glass: Sixty Years of Wine Writing from Gourmet

Author: Ruth Reichl

When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine.
These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster the environment that made it thrive. The early days after World War II provided a great opportunity for James Beard and Frank Schoonmaker to reacquaint oenophiles with the joys of European wines. Through tireless dispatches from the Continent, they inspired American vintners to produce world-class wines on their own rich soil.
In subsequent pieces, an impressive, surprisingly diverse roster of writers revel in the sensual and emotional pleasures of wine: the legendary Gerald Asher reflects on the many faces of Chianti; Hillaire Belloc dispenses bits of wisdom by the glass to his niece on her wedding day; the science fiction titan Ray Bradbury rhapsodizes about the earthy pleasures of dandelion wine; Kate Colman explores the moral quandary surrounding a friend’s unintentionally generous gift of a rare Bordeaux; Hugh Johnson reports on Hungarian varieties during the height of Cold War tensions in the early 1970s; evenGourmet’s current spirits editor, James Rodewald, reminisces on the first time he fell in love–with a bottle of Pinot Noir.
With an Introduction by Ruth Reichl, and covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape.

Publishers Weekly

Gourmet's editor-in-chief peers into the archives for an intriguing perspective on wine-making history since the magazine's 1941 founding. Reichl culls from a cornucopia of famous food writers-Gerald Asher, James Beard, Frank Schoonmaker-and bares an unabashed boosterism for American wines. As Schoonmaker notes in a series of shimmering early pieces, American vintners had a grand opportunity for growth during the war years, with eminent French chateaux under German control, and yet American viticulture was still reeling from the abuses of Prohibition. Moreover, American vintners resisted using indigenous grape varieties, ignoring "the greatest natural grape-growing area on the earth's surface." With time, the second "American Revolution" was achieved, as Hugh Johnson and Frederick S. Wildman Jr. note enthusiastically in articles from the 1960s and '70s. Meanwhile, Gourmet's bon vivants traveled from France's Bordeaux, Burgundy, C te d'Or and Rh ne regions to Germany's Rhineland, Hungary's elusive Tokay and Spain's Sherry capital, Jerez de la Frontera. Hugh Johnson's supercilious essay "The Wines of Italy" (1972) asks sneeringly, "What great wines, if any, are there in Italy?" thus demonstrating the occasional datedness of the pieces. Wines of Chile, Australia and New Mexico have also inspired these literary oenophiles, happily so. (On sale Mar. 7) Copyright 2005 Reed Business Information.

Library Journal

This sampling of columns from the past 60 years in Gourmet magazine touches on many aspects of wine and winemaking. Arranged by topic rather than chronologically, the signed and dated columns are not particularly in-depth but offer enjoyable eyewitness snapshots from a particular time and place. Their authors range from Gourmet's own columnists to notables like Ray Bradbury and James Beard. The first chapter focuses on the devastating impact of Prohibition on American winemaking and its struggles to recover in the late 1930s. Subsequent chapters cover everything from winemaking around the world to the impact of California wines. Editor Reichl (Tender at the Bone), who is currently editor in chief of Gourmet, contributes an introduction (which was not included in the proofs). Public libraries with strong wine history collections should consider adding this book; for all others it is an optional purchase.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2006 Reed Business Information.

Green Black Red or Settings on the Dock of the Bay

Green Black Red: Recipes for Cooking and Enjoying California Grapes

Author: Chronicl

Green, black, or red, grapes have long been the stars of the snack bowl and the wine press. Now, the versatility of the grape is explored as a key ingredient in 60 recipes for every occasion. Written by the California Table Grape Commission, this cookbook covers everything from starters and drinks to quick dinners, celebrations, and treats for the kids. Enjoy the color and freshness grapes add to chicken salad, the juicy burst of flavor with grilled chicken skewers, the sweetness provided to any dessert, and many other fabulous new ways to enjoy the fruit of the vine.

See also: American Vintage or Serving San Antonio

Settings on the Dock of the Bay: A Collection of Recipes from Assistance League of the Bay Area

Author: Assistance League of the Bay Area Staf

Don't miss this coastal experience seasoned with Texas style! Set sail on a culinary journey and enjoy our various ports of call through outstanding four-color panoramic photographs. Explore inviting recipes and sidebars, complete menus, and an enlightening wine section to complement your favorite course. A 2000 Southwest Regional Winner of the Tabasco Community Cookbook Award.

Big Sur Monterey Bay and Gold Coast Wine Country or Crave

Big Sur, Monterey Bay and Gold Coast Wine Country: Great Destinations

Author: Buz Bezor

Includes important contact information for lodging, dining, shopping, and recreational activities, transportation details, a calendar of events, special "If Time is Short" options, local history, over 100 photos and maps, and essential information for residents.

New interesting textbook: Comunicação em Trabalho:Princípios e Práticas de Negócio e as Profissões

Crave: The Feast of the Five Senses

Author: Ludovic Lefebvr

For top chef Ludo Lefebvre, cooking is a sensual process that involves all five senses at every stage of preparation. In Crave, Lefebvre offers more than one hundred original, elegant, and unbelievably delicious recipes that teach us the joy -- and skill -- of cooking with the senses.

In dishes such as his signature Glazed Langoustines with Ceylon Cinnamon, he shows that through our senses we can bring creativity and a sense of playfulness to cooking while still preserving the great traditions behind cuisine. Lefebvre brings a whole new level to the sense of taste with groundbreaking techniques for contrasting and balancing spices; he shows how to choose meat and produce and how to test food through touch; he teaches the difference between the sound of butter and oil that's ready for cooking and the sound of burning; he offers visual cues that can enhance technique and presentation; and he introduces recipes that tantalize the powerful sense of smell to heighten both the flavor and experience of a dish.

Along with his desire to put delightful recipes into the hands of the home chef, Lefebvre wants us to expand our perception and understanding of the cooking process. "I want people to cook with love. I want them to be aware of what they're doing," says Lefebvre. "The act of cooking can be as much of a pleasure as eating, and if you really cook with your senses, you begin to find that cooking isn't work -- it's play."

These inspiring recipes will encourage you to slow down and become fully absorbed as you learn to cook with and for all five senses:

See: Oysters on the Half Shell with Red Beet Jelly and Shallot Cream
Touch:Fried Stuffed Tomato Beignets
Smell: Chicken Etouffée in Dried Verbena and Curry Leaves
Hear: Roast Beef with Long Pepper and Spiced French Fries
Taste: Lemon Sorbet with Saffron

With Lefebvre's highly original interpretation of French cuisine and his sensual, almost spiritual, approach to every culinary endeavor, Crave invites us to make home cooking a rich, sensual, and rewarding experience.

Complete Book Of Hot Spicy Asian Cooking or Japanese Family Style Recipes

Complete Book Of Hot & Spicy Asian Cooking

Author: Periplus Editions

The Complete Book of Hot & Spicy Asian Cooking is a wonderful guide to the incredible variety of chili peppers and Asian herbs and spices used to create the luscious, highly sought-after flavors of Eastern cuisine. Whether you are a fan of hot, fiery flavors or of more subtle, tangy aromas, this book provides recipes you'll love from Thailand, Sri Lanka, India, Burma and Indonesia, among others.

Also included are instructions for the storage of spices and guidelines for making your own curry pastes, salsas and relishes. The chilies, herbs and spices used in this book can be added, subtracted or substituted to suit individual hot and spicy tastes. Covering everything from appetizers to meat dishes, soups to vegetables, desserts to drinks, The Complete Book of Hot & Spicy Asian Cooking shows just how easy it is to prepare and cook traditional hot and spicy foods.

Book review: Marxs Concept of Money or Public Economics

Japanese Family-Style Recipes

Author: Hiroko Urakami

This beautifully illustrated collection of fifty-three recipes represents the best of Japanese home cooking, ranging from soups and main dishes to snacks and desserts. You'll find mouth-watering Chicken-and-Egg Donburi, delicious Yellowtail Teriyaki, and simple yet satisfying Salmon Tea Rice. Dishes Westerners have come to love include that simmering cauldron of beef, tofu, and vegetables known as sukiyaki; grilled chicken kebabs (yakitori); and crispy vegetable tempura.
Sure to appeal to America's renewed interest in the virtues of plain home cooking, Japanese Family-Style Recipes presents wholesome, tasty dishes that are not only low in calories but easily prepared by the busy cook in the average kitchen. Gone are the elaborate, time-consuming food preparation and arrangement methods typically associated with Japanese cooking. Written in a clear and practical style, each recipe is accompanied by a tantalizing color photo of the completed dish. Hints for ingredient substitutions are provided, and as a special bonus to the health-conscious cook, a recipe table providing a nutritional analysis per serving.

50 Great Curries of India or The Portion Plan

50 Great Curries of India

Author: Camellia Panjabi

Here are 50 authentic Indian curries, each accompanied by a full-color photograph so that you can see color, texture, and appearance.  Try White Chicken Korma, a Muslim court dish blending Moghlai and Nawabi cuisines or Shrimp in Sweet and Hot Curry, with its delicately balanced sweet, hot, and sour flavors.  The Gujariti Mango and Yogurt Curry is a tasty treat for vegetarians or perfect for lunch or as a side, while Lamb with Plums is a recipe that combines the sweetness of fruit with the spicy aromas of cinnamon and chile.

An informative introduction details curry-making techniques, including how to add taste, aroma, and color and there are also 50 recipes to accompany the curry, from rice and lentils to breads, vegetables, chutneys, and desserts.

 

Interesting textbook: Recipe of Memory or Mushrooms for the Million Growing Culti

The Portion Plan: How to Eat the Foods You Love and Still Lose Weight

Author: Linda Gassenheimer

Ask any expert: portion control is the key to permanent weight loss. Best-selling author and nutrition specialist Linda Gassenheimer has created a plan that shows you precisely how much food to put on your plate-and serves as the perfect companion for all dieter's.

Food and Judaism or Vegan Taste of Central America

Food and Judaism

Author: Studies in Jewish Civilization 15

Food is not simply a popularly imagined and well-known manifestation of Jewish culture. For Jews, food has been a means of exclusion, persecution, and assimilation by the larger society. Equally important, it has been an instrument of community, reparation, and renewal of identity. Food and Judaism presents a wide range of research on the history and interpretation of Jewish food practices and meanings.

This volume covers a comprehensive array of topics, including American regional manifestations of food practices from little-known Jewish communities in cities such as contemporary Brighton Beach and Memphis; a social history of Jewish food in America by the renowned expert on Jewish food Joan Nathan; and an examination of how the American food industry appealed to early twentieth-century Jews.



Several discussions of the religious meaning and personal advantages of following a vegetarian lifestyle are considered from biblical and historical perspectives. A rescued cookbook text from the Theresienstadt concentration camp is juxtaposed with an examination of how garlic in Jewish cooking served as an anti-Semitic caricature in early modern Europe. Historical perspectives are also provided on the use of separate dishes for milk and meat, the sanctification of Hasidic foods in Eastern Europe, and “mystical satiation” as found in the medieval Kabbalah.

Table of Contents:

	A social history of Jewish food in America	1
	Smoked salmon sushi and sturgeon stomachs : the Russian Jewish foodscapes of New York	15
	The art of Jewish food	27
	Exploring southern Jewish foodways	67
	The vegetarian alternative : biblical adumbrations, modern reverberations	79
	In memory's kitchen : reflections on a recently discovered form of Holocaust literature	105
	Does God care what we eat? : Jewish theologies of food and reverence for life	119
	Nebraska Jewish charitable cookbooks, 1901-2002	133
	Public and private in the kitchen : eating Jewish in the Soviet State	149
	Kashrut : the possibility and limits of women's domestic power	169
	Holy kugel : the sanctification of Ashkenazic ethnic foods in Hasidism	193
	"As the Jews like to eat garlick" : garlic in Christian-Jewish polemical discourse in early modern Germany	215
	Separating the dishes : the history of a Jewish eating practice	235
	The blessing in the belly : mystical satiation in medieval Kabbalah	257
	Food of the book or food of Israel? : Israelite and Jewish food laws in the Muslim exegesis of Quran 3:93	281
	Meals as midrash : a survey of ancient meals in Jewish studies scholarship	297
	The vegetarian ideal in the Bible	319
	Food fight : the Americanization of kashrut in twentieth-century America	335

Interesting textbook: Managerial Decision Cases or Roots of Poverty in Latin America

Vegan Taste of Central America

Author: Linda Majzlik

Exploring traditional customs with dashes of innovation, this vegan cookbook touches on all the abundant ingredients of Central American cuisine. The low-lying plains of Central America, with their rich volcanic soil, offer ideal conditions for a cornucopia of fruits, vegetables, and grains. Packed with recipes calling for okra, yams, avocado, squash, cassava, and other delicacies of the vine, this guide features meal ideas for any hour of the day, and any occasion. The recipes are rich with native, Spanish, and Afro-Caribbean influences and offer appealing options to any vegan looking to boost his/her repertoire of animal-free dishes.

How to Buy Food for Economy and Quality or The American History Cookbook

How to Buy Food for Economy and Quality: Recommendations of the United States Department of Agriculture

Author: Staff of Dover Publications

Information-packed book shows how to buy the best economically, describes most common foods, gives you tips on what to buy, and shows what to look for in the foods you do buy. Over 100 illustrations.

Interesting textbook: Better Body or Odyssey of Hearing Loss

The American History Cookbook

Author: Mark H Zanger

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes.

Table of Contents:

Preface
Introduction
First Nations and Early Settlers (1200-1674)
Early Colonial Dishes (1524-1674)
The Twenty-One Colonies (1710s-1790s)
The American Revolution (1776-1784)
Patriotic Cakes (1795-1860)
Early American Meals--Spring (1792-1852)
Early American Meals--Summer (1800s-1856)
Early American Meals--Fall (1803-1855)
Early American Meals--Winter (1780s-1866)
The World of Masters and Slaves (1800-1862)
Origins and Early Recipes of Popular Foods (1802-1876)
Pioneers (1803-1850s)
Early American Health Food (1827-1857)
Abolitionist Recipes (1827-ca. 1910)
The First American Celebrities (1827-1877)
The Age of Jackson (1820s-1852)
Cooking for Children (1837-1861)
Temperance and Prohibition Recipes (1837-1930)
American Steak and Potatoes (1841-1896)
Communal Experiments (1842-1975)
Eating on American Ships (1854-1910)
Camping Out (1856-1886)
Irish Immigration (1859-1877)
Civil War--North (1860-1865)
Civil War--South (1860s-1872)
Political and Topical Cakes and Cookies (1865-1899)
Military Outposts during the Indian Wars (1870s-1884)
Settlers and Homesteaders (1873-1911)
Late Victorian Health Food (1875-1904)
Colonial Revival (1876-1896)
Cooking by Kids (1877-1921)
Women's Suffrage (1878-1927)
National Unity versus Diversity (1878-1902)
Origins and Early Recipes of Popular Foods (1880-1936)
Trains, Cars, and Trailers (1882-1939)
Labor versus Capital (1892-1983)
The Women's Exchange Movement (1895-1972)
Camping in the 20th Century (1906-1963)
School Lunch (1912-1960s)
World War I (1916-1919)
Health Food in the 20th Century (1912-1973)
Cities and City Politics(1922-1931)
Recent Cooking by Kids (1922-1957)
Radio Recipes (1928-1936)
The Great Depression (1930-1940)
World War II (1941-1945)
The Cold War (1948-1973)
The Civil Rights Movement and Its Opponents (1950s-1970)
The Vietnam War and Its Opponents (1962-1975)
The 1970s (1971-1975)
Chronological Index
Index by States
Subject and Recipe Index

Pink Panther Cocktail Party Deck or Taste of Latino Cultures un Toque de Sabor Latino

Pink Panther Cocktail Party Deck: 52 Pink-a-licious Drinks to Seduce and Entertain

Author: Adam Rock

In this handy little guide major mixologist Adam Rocke joins forces with retro artist extraordinaire Shag to offer atomic-age drinks for any mood, event, or lifestyle - all inspired by, and starring, the Pink Panther. In 52 recipe cards, some of them appropriately pink, the book presents such luscious libations as the Clouseau, a blend of bourbon, cherry liqueur, triple sec, and light cream that pays tribute to the bumbling but beloved inspector; the Pink Panther, a mix of gin, dry vermouth, crème de cassis, and other exotic ingredients guaranteed to slake any thirst; and the Inspector Dreyfus, a sweet-sexy mélange of bourbon, gin, and cherry syrup that's ideal for retro relaxing. Rocke's expert creations and Shag's bold, '50s-style graphics make this guide the fun last word on the subject.

Books about: Critical Path Methods in Construction Practice or Construction Project Management

Taste of Latino Cultures/un Toque de Sabor Latino: A Bilingual, Educational Cookbook/un Libro de Cocina Bilingue y Educativo

Author: George Kunzel

This book presents a bilingual introduction to five Spanish-speaking countries and one commonwealth: Mexico, Cuba, Colombia, Dominican Republic, Nicaragua, and Puerto Rico. Each chapter combines simple, tantalizing recipes with general and cultural information, suggestions for additional learning opportunities, vocabulary, a short fiction reading list, and Internet resources.

VOYA

This informative, bilingual book familiarizes both non-Hispanic students and those of other Latino heritage with the cultural basics of five Latin American countries-Mexico, Cuba, Dominican Republic, Nicaragua, Columbia, and the Commonwealth of Puerto Rico, which were included because of their substantial immigrant population in the United States. The author uses his considerable expertise with Latin American cultures along with his lifelong avocation of cooking to make this cookbook also an introduction to familiar countries. The cover is colorful, eye-catching, and inviting. The text lacks photos, but the illustrations are informative. The maps, flags, and recipes add excellent regional flavor. Each chapter focuses on a country and offers general information, geography and climate, population, government, history, economy, culture, and a vocabulary of words derived from Spanish. Each is broken into two sections for English and Spanish, but it might be a better learning tool if the two versions appeared alongside. The end of each chapter provides a professional educational focus including a learning launch, more learning opportunities, reading lists, and Internet resources. The appendixes include Additional Learning Opportunities, Additional Information and Reading, Additional Resources, Bilingual Cook's List of Terms and Ingredients, Bibliography, Recipe and Ingredient Index, Index, and About the Author. Quality basic cultural information is assembled in one easy, bilingual text, which may be used as a classroom resource, research or assignment tool for teachers and librarians, or simply as a helpful instrument to inform students of other cultural backgrounds.

CookSmart or Chinese Cuisine

CookSmart: Perfect Recipes for Every Day

Author: Pamela Anderson

Perfection has never been so convenient.
Pam Anderson's infallible renditions of favorite dishes have made her America's most trusted cook. In COOKSMART, she returns with can't-fail recipes for everyday meals we all love, from spaghetti and meatballs, oven-fried chicken, and fajitas to foods for special occasions like crab cakes and vegetable lasagna. Pam knows today's cooks are too busy to tolerate less than superb results. She has tested and retested every recipe dozens of times so each one works flawlessly in real cooking and entertaining situations.
Cooking smart is about cooking sensibly. It means reducing the time and effort that go into a dish while delivering every bit of the flavor. You'll find oven-cooked ribs as succulent as those barbecued all day over a fire, a voluptuous chocolate cake as easy as a boxed mix, and cinnamon buns as fragrant and pillowy as they are convenient.
Cooking smart also means creating dishes the whole family can enjoy, such as turkey burgers as juicy as the best all-beef burgers but much lower in fat and cholesterol, and a crisp and creamy Caesar salad that isn't made with raw eggs.
COOKSMART recipes eliminate the unnecessary steps and troublesome quirks that keep you from making your favorite dishes. You'll learn how to prepare a pot roast as juicy and tender as the old-fashioned kind in just ninety minutes. You won't need special equipment for the meals in this book. Every ingredient used can be found in your local supermarket.
In COOKSMART, you'll be able to choose from dozens of holiday standbys: fresh shrimp cocktail, stuffed mushrooms, beef tenderloin for a crowd, silky pumpkin pie, and perfect pecanpie. And you'll find just as many effortless family-pleasing meals to rely on during the week, such as chicken Parmesan and Pork Tenderloin with Curried Apple Crust, which comes with many flavor variations.
In every case, cooking smart means making a dish the very best it can be: a gazpacho chock full of summer-vegetable flavor, a pasta salad that -- for once! -- tastes as good as it looks, and a peach pie with a crisp crust and a fruity flavor that slices to perfection.
In COOKSMART, you'll not only get more than a hundred impeccable dishes that will become part of your cherished repertoire, but you'll acquire a wealth of culinary knowledge that you can apply to other recipes.

Publishers Weekly

Anderson (The Perfect Recipe; How to Cook Without a Book) brings her wide experience and easy style to this latest offering. She takes the recipes one step further, explaining the testing method of each, much in the style of Cook's Illustrated where she was the former executive editor. Highlighting such dishes as Oven-Fried Chicken That's as Good as Fried, 90-Minute Pot Roast with Rich Red Wine and Onion Gravy, and Pasta Salad, Anderson caters to cravings for comfort food. Once the principles of pasta salad have been explained, for example, a number of versions are put forward, from Greek-Style Pasta Salad with its creamy vinaigrette, through Pasta Salad with Smoked Salmon and Asparagus, to Asian-Style Pasta Salad with Chicken, Baby Corn and Snow Peas. The home cook will feel at ease with the recipes, which have been designed for simplicity; the more advanced cook, interested in the whys and hows, will be able to apply the principles learned to other areas of food preparation. By combining both audiences so successfully, Anderson has once again produced a winner. (May) Forecast: With copromotion in USA Weekend and the success of her previous books, there is every reason to think that this one will do as well. Copyright 2002 Cahners Business Information.

(cooksmart) is a book that you'll find yourself reaching for over and over.

Library Journal

Anderson's The Perfect Recipe presented foolproof recipes for classics from roasted turkey to strawberry shortcake. This time, she focuses especially on favorite family-style dishes, from cream of mushroom soup to spaghetti and meatballs to chicken and dumplings. Each master recipe (many include variations) is prefaced by an essay detailing the testing process that led to the final recipe ( la Cook's magazine, where Anderson was executive editor for many years); she notes that for Perfect Peach Pie, for example, she conducted 31 different tests of thickeners alone. There are also informative sidebars, as well as step-by-step illustrations of various techniques. Anderson's previous books have been popular, and she now writes a weekly column for USA Weekend, which has no doubt gained her new fans; for most collections. Copyright 2002 Cahners Business Information.

New interesting book: The Prince or The Secret Destiny of America

Chinese Cuisine: Szechwan Style

Author: Lee Hwa Lin

Characterized by more than one thousand flavors, the cooking of Szechwan Province is famous around the world. Favorites such as Kung Pao Chicken, and Crispy Smoked Duckling often accompany family warmth and friendly conversation. This cookbook features regional specialty recipes, basic ingredients, spices, sauces, and preparation methods.

Diabetic Cooking for Seniors or Best Summer Weekends Cookbook

Diabetic Cooking for Seniors

Author: Kathleen Stanley

An innovative cookbook for older people with diabetes

As people get older, their dietary needs and physical abilities change. This book addresses issues such as decreased sense of taste, difficulty in meal preparation due to arthritis, the need for more fiber, and food-drug interactions with a straightforward problem/solution approach. Quick, easy-to-prepare recipes with five or fewer ingredients arranged in specific categories such as low-sodium dishes, foods with more fiber, and low-cholesterol meals are key in this innovative new book.

Kathleen Stanley, C.D.E., R.D., L.D., M.S.Ed., is a diabetes educator at Saint Joseph Hospital (Lexington, KY). She is the author of numerous articles, including articles for the American Diabetes Association’s Diabetes Forecast magazine, and she is coauthor of Quick and Easy Diabetic Recipes for One.

Read also Treating Alcohol Dependence or Good Death

Best Summer Weekends Cookbook

Author: Jane Rodmell

Summer only comes once a year. Make it count.

Summer days and weekends are best spent outside. That's when cooks look for recipes that can be easily prepared and served at the cottage or at home, in the country or in the city.

Those recipes and more are all right here, in Best Summer Weekends Cookbook. This edition combines the best of the popular Summer Weekend Cookbook and More Summer Weekends Cookbook and adds seventy-five new recipes. Whether entertaining neighbors or guests staying for the weekend, cooking for the family, or hosting a once-a-summer everybody come gathering, this compendium will become an indispensable kitchen companion, and at 352 pages, it is a superb resource.

Recipe sections include:

• Appetizers, starters and sundown snacks


• Fresh barbecuing ideas


• Salads and side dishes


• Make-ahead main courses


• Light bites


• Breakfast and brunch


• Sweet stuff and desserts.

Each recipe also has ideas for variations and substitutions for those times you don't have a particular ingredient on hand. Make-ahead tips reduce kitchen work so you can enjoy your guests' company. The appetizing color photographs will make it hard to resist trying every dish. A new collection of Quick Tricks will help you produce fabulous dishes fast.

Potful of Recipes or New Albany

Potful of Recipes

Author: JoAnna M Lund

Every busy cook wants to get in and out of the kitchen as quickly as possible-and still have a delicious meal to show for it. With A Potful of Recipes, bestselling author JoAnna Lund makes preparing healthy, delicious meals easier than ever before. All of the mouthwatering recipes in this book can be prepared in a slow cooker-which means that harried cooks will be serving meals with no fuss, no mess...and absolutely no stress!

Author Bio: JoAnna M. Lund is the author of the bestselling Healthy Exchanges Cookbook, HELP: Healthy Exchanges Lifetime Plan, Cooking Healthy with a Man in Mind, and other books. A popular speaker with weight-loss, cardiac, and diabetic support groups, she lives in DeWitt, Iowa, where she runs the Healthy Exchanges business and publishes the Healthy Exchanges newsletter.

Book review: New Research in Corporate Finance and Banking or Diversified Health Occupations Essentials

New Albany: Cooking With Friends (A Signature Collection)

Author: various

New Albany Cooking with Friends - A Signature Collection takes readers on an exciting culinary adventure around the world while highlighting the unique and beautiful Georgian-inspired Village of New Albany, Ohio. With a wide range of menu selections from A Jaunt through Southeast Asia to Dining a la Provence, this cookbook will become a favorite in every home. The book offers creative menus that will make planning for that special dinner, cocktail party, or family get-together a breeze. Preparation and serving tips are included with each recipe. A Signature Collection also features a primer with helpful tips and ideas on how to form and nurture your own cooking club.

Mystic Seafood or Malcolm Glucks Brave New World

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Author: Jean Kerr

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood.

Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many other types of fish. Some of the recipes come from famous chefs and restaurants in the Mystic area; others were developed by the author, who is editor of Taste of the Seacoast magazine.
Vintage photos of tall ships and scenes from New England's seafaring past are interspersed with the recipes, and sidebars--on such topics as the role of fishing in Colonial America, how to prepare a classic clambake, and the lobster's peculiar culinary history--make this not only a great cookbook for anyone who loves seafood but also a perfect sourvenir of Mystic Seaport.

Library Journal

Connecticut's Mystic Seaport, a "living history" maritime museum with a re-creation of an 1800s coastal fishing village, hosts thousands of visitors each year. Food writer and editor Kerr provides a history of Mystic and the New England fishing industry, a guide to the local fish and shellfish, and a mouth-watering array of simple seafood recipes, from Grilled Clams with Garlic and Parsley to Butter-Poached Lobster Medallions. She includes a vast amount of information on seafood and related topics, and her highly readable text is illustrated with both period and modern-day photographs and other memorabilia. Strongly recommended. Copyright 2006 Reed Business Information.

New interesting textbook: Foundations of Research in Economics or Making Government Manageable

Malcolm Gluck's Brave New World: Why the Wines of Australia, California, New Zealand, and South Africa Taste the Way They Do

Author: Malcolm Gluck

Come along with award-winning BBC wine show host Malcolm Gluck as he travels through the emerging New World wine-growing regions—from Australia to California. Along the journey, Gluck discusses "Soul and Soil," the two key elements that go into creating delicious wine, and provides enlightening explanations on why the wines taste the way they do. He also introduces the major personalities behind the vintages, revealing the winemakers' passion for the vines, the land, and the product they lovingly produce. More than 150 of the author's photos show the most fascinating places—all English-speaking—with snapshots of owners who are happy to entertain guests.

Jugos Para Una Vida Saludable or 1000 Jewish Recipes

Jugos Para Una Vida Saludable: Una Guia Para Obtener el Maximo Beneficio de las Frutas y los Vegetales Frescos

Author: Cherie Calbom

Because of their high nutritive value, juice diets can be effective in fighting health problems. This book tells how with the most complete information available.

New interesting book: The Great Physicians Rx for Health and Wellness or Mother Massage

1,000 Jewish Recipes

Author: Faye Levy

The third book in the successful 1,000 Recipes series, 1,000 Jewish Recipes, addresses a hot topic in cooking: kosher foods. It will appeal to someone just beginning to cook kosher Jewish dishes, someone looking to expand a repertoire of Jewish family favorites, or someone interested in exploring the culinary heritages that produced universal pleasers such as matzo ball soup, falafel, and challah bread. This book will be the bible of Jewish cooking because no other book can compare to the wealth of recipes and information provided on how to cook kosher.

The book presents 1,000 recipes for every part of a meal - from appetizers to desserts - covering classics, like noodle kugels and cheesecakes, plus hundreds of other dishes, such as Sephardic Salsa and Pareve Pizza, that reflect regional specialties and modern health concerns and eating habits.

Special chapters provide an in-depth look at the foods and traditions of Jewish holidays such as Passover, Rosh Hashanah, and Hanukkah. Recipes derive from around the world - including Israel and Europe, plus Jewish communities in countries as unexpected as Latin America, India and South Africa.

Recipes include: Jerusalem Hummus, Spicy Morrocan Cigars, Three-Cheese Knishes, Old-Fashion Roasted Chick, Barbecue-Sauced Brisket with Onions, Fresh Corn with Cumin Butter, Quick and Easy Apple Blintzes, Cherry Vanilla Pound Cake, Parisian Passover Coconut Macaroons, and Homemade Hanukkah Gelt.

About the Author:

Faye Levy, a classically trained chef in America and France, has written 20 cookbooks in three languages: English, Hebrew, and French. (Her books include Faye Levy's International Jewish Cookbook and The Low-Fat Jewish Cookbook.) She has been a nationally syndicated columnist for the Los Angeles Times and her articles and recipes on Jewish cooking have been featured in magazines such as Gourmet and Bon Appetit. She continues to be inspired by Jewish dishes tasted on her travels throughout the world.

New York Times - Florence Fabricant

It's not a stretch to call Faye Levy's 625-page volume, "1,000 Jewish Recipes," a culinary bible. It may be the only Jewish cookbook you'll ever need.Ms. Levy, who has written a number of reliable cookbooks, both kosher and nonkosher, alternates between Sephardic, or Mediterranean and Middle Eastern, dishes and the Ashkenazic cuisine of Northern Europe and Russia, explaining the characteristics of each style. She takes advantage of the luxury she has in this volume to unbutton her rich creativity and offer variation upon variation for classic dishes.