Pastries Books

Food for Thought or Pampilles Table

2009-12-05T16:22:00.000-08:00

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

2009-12-04T12:41:00.000-08:00

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

2009-12-03T09:00:00.000-08:00

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

2009-12-02T05:19:00.000-08:00

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

2009-12-01T01:38:00.000-08:00

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.

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

2009-11-29T21:57:00.000-08:00

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

2009-11-28T18:17:00.000-08:00

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

2009-11-27T14:35:00.000-08:00

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

2009-11-26T10:54:00.000-08:00

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.

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

2009-11-25T07:13:00.000-08:00

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

2009-02-19T11:53:00.000-08:00

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

2009-02-18T08:09:00.000-08:00

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.

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

2009-02-17T04:27:00.000-08:00

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.

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

2009-02-16T00:46:00.000-08:00

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.

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

2009-02-14T21:04:00.000-08:00

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

2009-02-13T17:23:00.000-08:00

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

2009-02-11T10:28:00.000-08:00

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.)

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

2009-02-10T06:45:00.000-08:00

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.

	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

2009-02-09T03:03:00.000-08:00

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

2009-02-07T23:22:00.000-08:00

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!"

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

2009-02-06T19:40:00.000-08:00

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

2009-02-05T15:59:00.000-08:00

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

2009-02-04T12:17:00.000-08:00

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.

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

2009-02-03T08:36:00.000-08:00

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

2009-02-02T04:53:00.000-08:00

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

2009-02-01T01:12:00.000-08:00

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

2009-01-30T21:30:00.000-08:00

John Barleycorn

Author: Jack London

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

Upton Sinclair

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

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

2009-01-29T17:49:00.000-08:00

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

2009-01-28T14:08:00.000-08:00

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.

	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

2009-01-27T10:26:00.000-08:00

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.

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.

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

2009-01-26T06:45:00.000-08:00

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

2009-01-25T03:04:00.000-08:00

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 entrÃ©e 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

2009-01-23T23:22:00.000-08:00

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

2009-01-22T19:41:00.000-08:00

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

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

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

2009-01-20T12:18:00.000-08:00

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

2009-01-18T03:33:00.000-08:00

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

2009-01-17T16:51:00.000-08:00

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

2009-01-17T06:10:00.000-08:00

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.

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

2009-01-16T18:29:00.000-08:00

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.

The Warmest Room in the House or The Way We Eat

2009-01-16T09:48:00.000-08:00

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.

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

2009-01-15T23:07:00.000-08:00

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

2009-01-15T13:25:00.000-08:00

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

2009-01-15T04:44:00.000-08:00

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

2009-01-14T17:03:00.000-08:00

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

2009-01-14T07:21:00.000-08:00

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).

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

2009-01-13T20:40:00.000-08:00

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

2009-01-13T09:59:00.000-08:00

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

2009-01-12T22:16:00.000-08:00

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 brÃ»lÃ©e, 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 400Â°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

2009-01-12T13:35:00.000-08:00

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

2009-01-12T02:53:00.000-08:00

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.

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

2009-01-11T17:11:00.000-08:00

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

2009-01-11T08:30:00.000-08:00

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

2009-01-10T20:49:00.000-08:00

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

2009-01-10T11:08:00.000-08:00

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.

	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

2009-01-10T00:26:00.000-08:00

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.

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

2009-01-09T13:45:00.000-08:00

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

2009-01-09T02:04:00.000-08:00

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

2009-01-08T17:22:00.000-08:00

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.

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

2009-01-08T06:40:00.000-08:00

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

2009-01-07T20:59:00.000-08:00

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

2009-01-07T12:17:00.000-08:00

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.

Little Book of Champagne or Roses Table

2009-01-07T00:35:00.000-08:00

Little Book of Champagne

Author: Christian Pessey

The Little Book of Champagne is an insightful practical guide which takes the reader through each step of the production process and clarifies the subtle differences between "brut" and "extra brut". After a general introduction to the subject follows a guide to key aspects of champagne, including historical information, production techniques and tasting and vintages. A resource listing is at the end of the book.

Interesting book: Entrepreneurial Finance or Management Innovators

Rose's Table: Stories of a Sicilian-American Family, Told Through Food

Author: Sanna Children

Georgia Jensen and friend, Ellie Forsythe, find themselves embroiled in another suspicious death when Georgia, against her better judgment, agrees to speak at a symposium for historians. The most Georgia expected was publicity for her one-woman retiree's business, "Historical Research, By George," not a dead body. But that's exactly what Ellie finds shortly after she joins Georgia on the final day of the symposium.

Hoping the death of one of the speakers would put an end to what Georgia termed "two of the worst days of her life," their hopes were dashed when the final day wasn't cancelled, and the police ask that everyone involved stay on campus until they complete their investigation.

Unhappy with having their vacation plans disrupted, Georgia and Ellie set out to 'help' the police uncover the real motive for the rising young historian's murder by following the victim's research trail through the 1920s. Wading through old newspaper microfilm, books and old city directories, they begin to realize that those efforts may not be enough to lead them to a cold and calculating murderer. The reason may lie in the past of one of others involved in the gathering of illustrious academicians, some of whom aren't exactly what they seem to be and something much more difficult to research. The deeper they dig, the more muddied the situation becomes. And their efforts may lead to naught.

Unbeknownst to them, a killer is watching and waiting, prepared to put an end to their meddling if need be. As they move closer to the truth, the killer might just manage to do away with the problem of Georgia and her research, especially if Ellie doesn't find Georgia's note in time!

Super Chef or Can You Say a Few Words

2009-01-06T14:54:00.000-08:00

Super Chef: The Making of the Great Modern Restaurant Empires

Author: Juliette Rossant

Wolfgang Puck—Charlie Palmer—Todd English—Mary Sue Milliken and Susan Feniger—Tom Colicchio: These are men and women who were not content merely to run a great restaurant; they wanted to create multinational food empires. And they did. In Super Chef, veteran journalist Juliette Rossant takes you on an unprecedented tour inside the business of the food business, one of the world's most glamorous—and little-known—industries.

You catch glimpses of them everywhere: on television, in tabloid gossip columns pictured at glitzy parties with Hollywood stars and power brokers, in national magazine stories about their latest business projects. You buy their products at your local supermarket or online, or maybe even stay at their hotels. Traditional chefs may have stayed in the kitchen and rarely ventured into the public eye, but a growing number of today's top chefs are utilizing skills seldom taught in cooking school—trading anonymity for celebrity and rising to build culinary empires.

Juliette Rossant goes behind the scenes with these new moguls to reveal the key ingredients that go into making a Super Chef. Culinary talent remains the base component, but today's Super Chef must be a whole lot more—equal parts entrepreneur, realtor, fundraiser, publicist, and media star.

In Super Chef, Rossant profiles six of the hottest names in the industry today. From Wolfgang Puck's Spago Beverly Hills to his pizza in your freezer, from Charlie Palmer's Microsoft-powered eWinebook to Todd English on the QM2, from Mary Sue Milliken and Susan Feniger's appearing as the Food Network's Too Hot Tamales to New York's mostrecent contender Tom Colicchio of both Gramercy Tavern and Craft—Rossant spins their tales of haute cuisine and corporate conquest. Each of these culinary magnates has taken a unique path to the top, and Rossant adds up the variations in their experiences to offer a gripping and astute look at what it takes to become the cream of the crop.

Juliette Rossant knows food, celebrity, and business. She has covered extensively the empire-building celebrity chefs for Forbes, and has been granted unfettered access to her subjects, their staffs, financiers, and families. The result is a rollicking culinary adventure that food lovers, celebrity watchers, and business fans cannot miss.

Dirk Smillie - Forbes

How have star chefs built commercial empires? By juggling more than just pots.

Seems unthinkable, but chefs used to be ordinary working stiffs--greasy guys in funny hats who knew their place (and knew it was beside a stove). That changed with the advent of Wolfgang Puck, Charlie Palmer and the rest of today's kick line of celebrity cooks--each a commercial force and a brand, as important to the restaurant business as Gable and Garbo ever were to Hollywood.

Alongside Tiger Woods and J.K. Rowling on last year's Forbes Celebrity 100 list were Alain Ducasse, Puck and Emeril Lagasse. Emeril, who scored his own sitcom on NBC (it failed), now appears in Crest commercials. Their power reaches far beyond product endorsements. Celebrity chefs have turned Las Vegas, for example, into a food oasis. Try opening a luxury hotel on the Strip without an anchor restaurant presided over by a star.

How cooks became gods is told in Juliette Rossant's new book, Super Chef: The Making of the Great Mod-ern Restaurant Empires. Rossant, a former FORBES reporter, tracks the rise of six, explaining how each built an empire. Not all of them grew smoothly. "This is a trial-and-error thing. There's no 101 course on how to expand a res-taurant business," says Todd English. He should know. After trying to launch 11 restaurants and two TV series in less than four years, his empire imploded, thanks to a stinging review of his new eatery Olives New York in the New York Times, health violations and lawsuits from his partner and an investor.

While today's chef seeks wealth by playing to the masses, his predecessor got rich catering to kings. He now comes back to life in Ian Kelly's new biography,Cooking for Kings: The Life of Antonin CarAme, the First Ce-lebrity Chef.

CarAme, born in 1783 and abandoned at the age of 10, grew up in a seedy slum in Paris. His rise to star-dom began after the Revolution, when a lawyer named Grimod de la ReyniA re parlayed his own dining adventures into the Almanach des Gourmands. The Zagat of its day, it whet appetites for the sort of cooking at which CarAme excelled.

Every celebrity chef has signature dishes. CarAme's were dazzling confections, or extraordinaires. These were superstructures of sweets. Using salt-pastry, nougat, spun sugar and marzipan, he created Athenian ruins with fallen columns, ships in full sail, Roman temples and Chinese pagodas, writes Kelly. Passersby could peer into his storefront patisserie on the rue de la Paix to watch these marvels being made.

One who took notice was Napoleon's foreign minister, Talleyrand, who viewed the culinary art as crucial in the theater of diplomacy. At Talleyrand's chateau just outside Paris, CarAme began cooking for an average of 150 for-eign visitors a week.

Like superchefs today, CarAme produced his own line of cookbooks. The first, published in 1815, was a smash. Two 400-page volumes laid out recipes for babas and madeleines, fruit jellies and flans. The very incongruity of his name, which in French means "Lenten fast," probably helped sales.

After a stint with Louis XVIII, he got a plum offer from George, Prince of Wales. The Prince Regent, an un-popular spendthrift, gave CarAme a staggering salary, equivalent to $222,000 in today's dollars. The prince held his banquets on a 200-foot-long table, the longest in London. A gurgling stream stocked with goldfish traversed its length, adorned with moss and flowers.

The world's highest-paid cook later went to work for the Romanovs. At Peterhof Palace the czar had a giant pulley system that raised the dinner table from the kitchen into the dining room, like a massive dumbwaiter.

CarAme died 171 years ago, but remains a presence in the kitchens of today's Pucks and Palmers. The toque was his invention. Chefs' hats of the 19th century were floppy--unappetizingly similar to ones worn by physi-cians. CarAme stiffened his with cardboard so it would stand upright, and the look immediately caught on. He also invented the first taxonomy of sauces, dividing them into four styles: veloute, bechamel, espagnole and allemande.

That's the same classification used today in the all-too-numerous Francocentric cooking schools. Superchef Tom Colicchio, one of Rossant's six, isn't at all pleased. New chefs are preoccupied with hosting TV shows and getting rich, he grouses. Never before in culinary history has a pot so defamed a kettle.

Publishers Weekly

This plodding group biography traces the careers and personal lives of chefs Wolfgang Puck, Charlie Palmer, Todd English, Mary Sue Milliken, Susan Feniger and Tom Colicchio. Rossant, who has covered chefs for Forbes, begins unevenly by failing to define in her introduction what a "super chef" is, merely stating, "Most chefs who reach Super Chef level are well liked, hardworking, and irrepressibly optimistic people." She dedicates a chapter to each subject except for Milliken and Feniger, who work as a team and are covered together before reaching the conclusion that the hot topic among chefs today is branding. A glossary with definitions of terms like "Fast Food Restaurant" and "Hoisin Sauce" provides a puzzling finish. Rossant's style is often awkward ( "It was the height of disco, and a few months after his divorce Wolfgang met Barbara Lazaroff at a discotheque"). Although she discusses the chefs' failures e.g., Palmer recalls a partnership in a dairy that went poorly she glosses over unpleasant events, dismissing Colicchio's dispute with his Gramercy Tavern employer, Danny Meyer, over the opening of Craft, a New York restaurant, in a couple of paragraphs. Rossant conveys coziness with her subjects by using their first names, even referring to Milliken and Feniger as "the Girls," and frequently resorts to "some" sourcing ("Some have said that the 1999 Grimes article in the New York Times marked a serious embarrassment if not decline for Charlie"), thus never appearing to pass negative judgment. Even the inclusion of a transcript of English's MTV appearance and romance gossip fail to sizzle. Photos. (May 4) Forecast: It's hard to gauge who the audience for this collection of biographies might be. Even culinary students aspiring to super-chefdom are unlikely to cough up $25 for this rather slapdash hardcover, and fans of celebrity chefs probably aren't interested in the humdrum details of launching new ventures. Copyright 2004 Reed Business Information.

What People Are Saying

Andrй Soltner
Knowing all these superstar chefs, I usually ignore stories about them. But I read Super Chef with great interest and pleasure, and I'm happy the public can know and understand what it takes to arrive at their stardom.
—chef-owner, Lutиce

Drew Nieporent
Juliette Rossant has written an engaging and insightful account into what drives the Super Chefs to excellence. She captures their passion with riveting prose that entertains and enlightens. I couldn't put the book down. Juliette, get started on the sequel.
—Restaurateur, Montrachet, Tribeca Grill, Rubicon, Nobu

Rick Smilow
For the six chefs profiled in this book, cooking is a heady mix of art, business, and passion, skill and success. That is why the stories in this book are valuable, educational and entertaining. We will recommend this book to our students, alumni and chef-instructors.
—President, The Institute of Culinary Education, NYC

Can You Say a Few Words?: How to Prepare and Deliver Award Presentations, Dedications, Eulogies and Prayers, Introductions, Retirements and Fare

Author: Joan Detz

-Your alma mater asks you to say a few words at an upcoming fundraising dinner
-You've won an employee award and will have to give a short acceptance speech at the ceremony
-Your parents are celebrating their 50th anniversary, and you'd like to make a toast at their party

Everyone's counting on you to sound polished, to be prepared, to speak with savvy-in short, to give a speech that's as memorable as the occasion itself.

Don't dread these invitations to speak. Instead, learn to prepare clear, concise, and engaging speeches that will live up to your audience's expectations and match the mood of the occasion.

Award-winning corporate speechwriter Joan Detz offers solid advice for tackling this nerve-racking task-with pointers, tips, and trade secrets that will help you make the most of every speaking opportunity.

Clearly written and fun to read, this invaluable guide provides all the practical advice and encouragement you need to deliver a winning speech.

What People Are Saying

Norman Vincent Peale
Can You Say a Few Words? by Joan Detz has helped me to speak better. I recommend this book to anyone who wishes to use words well.

Maria Cuomo
Joan Detz has gone a long way toward taking the mystery out of writing and giving an effective speech. For this, I will find it hard to forgive her.

Roger Ailes
Let me say a few words about Joan Detz: her books are great.
—(Roger Ailes, Top Presidential and Corporate Communications Consultant, and Author of You Are the Message)

Friendship Teas to Go or Scottish Kitchen

2009-01-06T04:13:00.000-08:00

Friendship Teas to Go: 12 Celebrations You Can Take Anywhere

Author: Emilie Barnes

Charming paintings of delicate cups and tranquil settings by popular artist Susan Rios beckon readers to savor tea moments. Emilie Barnes introduces simple and clever ways to take the pleasures of tea anywhere and everywhere. A dozen themed chapters include new recipes, memorable stories, and special tips for transforming any moment:

Shower Tea — Every occasion can be simple and elegant with tea-lightful ideas

Neighbors Tea — Greet new and old friends and serve up community in a cup

Princess Tea — Honor royal women with stars and decadent treats

This latest delight for every tea lover's collection will inspire readers to infuse daily life with goodness to go.

Scottish Kitchen

Author: Christopher Trotter

A beautifully produced cookbook, featuring 150 regional Scottish recipes, both traditional and modern.

Library Journal

Trotter, a restaurant chef who now cooks for pampered guests at a 16th-century castle in Fife, Scotland, is interested in traditional Scottish food, as well as contemporary fare. In fact, he hopes his new book will work as sort of a National Trust, providing "a glimpse of Scottish food and cooking as it was and as it is today." To that end, he presents 150 recipes ranging from classics like Kedgeree and Damson Crumble to sophisticated dishes such as Langoustines with Tomato and Saffron Sauce. The head notes are both entertaining and informative, and there are short essays on the different regions of Scotland scattered throughout. One of the few works on this subject, Trotter's book is recommended for most collections. Copyright 2004 Reed Business Information.

Icebox Cakes or Welcome to Michaels

2009-01-05T17:32:00.000-08:00

Icebox Cakes: Simply Irresistible No-Bake Desserts

Author: Lauren Chattman

In Icebox Cakes, Lauren Chattman proves once again that it is possible to make great-tasting and beautiful desserts without turning on your oven. In this book, chilling takes the place of baking, and pound cake, wafer cookies, and snack cakes replace traditional layer cakes in 50 surprisingly easy recipes for cheesecakes, terrines, ice cream cakes, and cupcakes. With recipes including Ginger and Caramel Ice Cream Cake, Cappuccino Crunch Cheesecake, and Devil Dog Mousse Cake, preparations are simple and the results are simply spectacular!

What People Are Saying

Nancy Baggett
For anyone interested in "baking" without actually baking, this book has lots of clever, very doable ideas. The author starts with stand-ins for scratch cakes and turns them into a handy, attractive collection of icebox desserts. (Nancy Baggett, author of The All-American Cookie Book and The All-American Dessert Book)

New interesting book: The Game Makers Apprentice or Magic Lantern Guides

Welcome to Michael's: Great Food, Great People, Great Party!: 85 Stellar Recipes from the Celebrated Michael's Restaurants

Author: Michael McCarty

Michael McCarty has played a major role in defining a uniquely modern American attitude to cooking, dining, and entertaining since 1979, when he opened his first acclaimed Michael's restaurant in Santa Monica, California. McCarty's approach, now enjoyed on both coasts with the opening of Michael's New York in 1989, has always been refreshingly simple: start with the best ingredients, cook them in simple ways that highlight their natural qualities, pair them with great wines, and serve them in a relaxed yet stylish setting. The result, in Michael's own words, should be a "Great Party," which this book makes possible for any home cook.

The irrepressible McCarty shares easy-to-cook recipes for the food he prepares in his own homes in Malibu and Manhattan as well as in his restaurants. Shown in beautiful full-color photographs that highlight their delicious simplicity, the dishes are accompanied by Michael's expert tips and hints for finding the best raw materials, cooking them effortlessly, serving them with the right wines – and always enjoying them with a sense of hospitality and fun.

Adding to the lively spirit of Welcome to Michael's are the voices of dozens of luminaries from the worlds of business, politics, cooking, entertainment, the arts, and the media – including Wolfgang Puck, Alice Waters, Jeremiah Tower, Tom Brokaw, Beverly Sills, Joan Rivers, Helen Gurley Brown, Ruth Reichl, and Jann Wenner – who share their own insightful, sometimes irreverent opinions about the Michael's experience. The result is a book to be savored on many levels: as a guide to cooking for yourself, your family, and your friends and to entertaining with style; as a primer on the rewarding relationship between food and wine; and as an experience that comes as close as words and pictures possibly can to enjoying a meal at one of Michael's restaurants, surrounded by the well-known people who dine there.

Figs Table or Diabetics Healthy Exchanges Cookbook

2009-01-05T05:50:00.000-08:00

Figs Table: More than 100 Recipes for Pizza, Pastas, Salads, and Desserts

Author: Todd English

"Never trust a round pizza"

-- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico;even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

Publishers Weekly

English, chef and owner of Figs, a trendy Boston restaurant, and Sampson (The Olives Table) have created an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining. Readers might chose to skip the stilted introductory q&a discussion and go on to savor the unusual variations of Italian classics such as risotti (Asparagus Butter Risotto with Shrimp; Spring Risotto with Arugula Pesto and Pea Shoots) and pizzas (White Bean Humus and Asiago; Fig and Prosciutto) that are a snap to prepare. English provides the know-how to create specialty oils such as Mint Oil and a Fig Jam that is similar to a dried fruit preserve but made with vegetable oil, shallots, red wine and chicken and beef broths. The authors offer unusual vegetable combinations such as Fava Beans with Orange Segments and Toasted Walnuts or Roasted Carrot and Feta Salad with Za'atar, a tangy Mideastern spice. Desserts range from traditional favorites such as Chocolate Chip Cookies and Gingersnaps to the slightly exotic Cardamom Almond Biscotti and Ginger Peach Crumble. Helpful are two sections--The Figs Pantry and The Figs Kitchen--that list ingredients and tools needed for the recipes. Photos not seen by PW. (Nov.)

Go to: XML 11 Bible or Informatics and Nursing

Diabetic's Healthy Exchanges Cookbook

Author: JoAnna M Lund

JoAnna Lund's Healthy Exchanges works because every one of these recipes must, according to JoAnna's four basic rules, be: Low in Fat and Sugar: A diabetic diet demands less sugar, less fat, and lower cholesterol; Easy to Make: If it takes longer to cook than to eat, you won't see it in this book; Made from Ordinary Ingredients: If You can't find it at the local supermarket, you won't find it in this book; As Tasty and Good as it Looks: If a dish doesn't satisfy every sense, the way old family favorites do, it won't get eaten - no matter how healthy it is! The Diabetic's Healthy Exchanges Cookbook features more than 150 kitchen- and family-tested recipes, complete with all diabetic and weight-loss exchanges as well as information on calories and fat content, plenty of helpful hints, sound advice, and a good dose of encouragement.

	Acknowledgments
	Introduction	1
	How I Learned to Help Myself	16
	What Healthy Exchanges Means	19
	Is Healthy Exchanges for You?	26
	A Few Rules for Success	31
	Exchange Lists	35
	Advice About Sodium, Fats, and Processed Foods	66
	My Best Healthy Exchanges Tips and Tidbits	70
	A Peek into My Pantry and My Favorite Brands	83
	The Recipes	87
	Festive Menus for Family Occasions	291
	Index	293

Jane Brodys Good Seafood Cookbook or All the Onions

2009-01-04T21:09:00.000-08:00

Jane Brody's Good Seafood Cookbook: A Guide to Healthy Eating with More than 200 Low-Fat Recipes

Author: Jane E Brody

Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when growing up, knew fish in one of two incarnations - fish sticks or tuna on rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices," in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.

Publishers Weekly

Her "pectoral fins flapping with excitement,'' Brody (Jane Brody's Good Food Gourmet), working here with veteran Flaste, sets out to prove that seafood cookery can indeed be simple, and to overcome what she calls American "pescaphobia'' in this consumer-conscious overview. Ever health-minded, she comes naturally to low-fat fish cuisine, eschewing deep-frying in her recipes; substituting nonfat or low-fat dairy products, where appropriate; and cutting down on oil as well. This is a more than usually comprehensive, conscientious and trustworthy cookbook, stocked with information not only on ways of cooking and serving fish, but on how to buy it and what equipment to use. It's enlivened, too, by Brody's easy personal touch, never hard-sell or self-conscious. What recipes are the strongest? There's the warm swordfish salad, which makes use of the microwave; the chilled corn and crab chowder; the scallop seviche. Brody, with Flaste, delivers the goods, as always. Illustrations not seen by PW. (Oct.)

Library Journal

Brody, New York Times health columnist and author of Jane Brody's Good Food Gourmet (LJ 9/15/90) and other health-conscious cookbooks, has teamed up with food writer Flaste to add her contribution to the ever-growing category of fish cookbooks. The 250 recipes are diverse and generally quite appealing, although many have long ingredients lists. Overall, this is a more sophisticated collection than some of Brody's earlier books-despite the fact that for some reason she is enamored of surimi (imitation crab made from processed fish), and purists-and other seafood lovers-will shudder at the thought of a bouillabaisse that includes it. Mark Bittman's recent Fish (LJ 6/15/94) offers more and simpler recipes as well as more information on varieties of fish and shellfish, but Brody's makes a good companion and is sure to be popular.

Book review: Uses of Haiti or The Politics of Jesus

All the Onions

Author: Betty E M Jacobs

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

Norenes Healthy Kitchen or Mr Food Every Days a Holiday Diabetic Cooking

2009-01-04T10:27:00.000-08:00

Norene's Healthy Kitchen: Eat Your Way to Good Health

Author: Norene Gilletz

Quick, delicious and healthy kosher cooking.

Norene Gilletz has a passion for recipes that are simple, healthy and delicious for the kosher (or not) cook. High in flavor and low in calories, they focus on good carbs, good proteins and good fats, and are made with readily available ingredients.

Norene's Healthy Kitchen is packed with chef's secrets, including easy preparation ideas, freezing tips and nutrition notes. The recipes are heart-healthy, weight-loss-friendly, smartcarb-friendly and glycemicindex-friendly. The selections are good choices for anyone on almost any diet. Recipes are suitable for the kosher kitchen, with lots of dairy-free and vegetarian options that the whole family will enjoy.

Here are samples of the more than 600 delicious recipes:

• Tabbouleh (Middle East)
• Chimichurri chicken (Argentina)
• Oriental chicken and pasta salad (Japanese influence)
• Spanakopita (Greek)
• Winter vegetable latkes
• Lemon berry mousse.

With its easy-to-follow instructions and readily available ingredients, this new cookbook brings great taste and good health to every table.

Mr. Food Every Day's a Holiday Diabetic Cooking

Author: Art Ginsburg

Now everyone can enjoy delicious meals for special days

Back by popular demandanother cookbook chock-full of healthy and tasty recipes for people with diabetes from nationally syndicated television chef Mr. Food. No longer will people with diabetes have to eat differently on special occasions (or any other day).

Mr. Food and Nicole Johnson, Miss America 1999, have come up with healthy recipes that are so tasty that the whole family will want them. With special question-and-answer sections, information about diabetes and meal planning, and tips on preparation and presentation, this book delivers far more than the average cookbook. Including recipes for special occasions from every monthSuper Bowl Sunday, St. Patrick's Day, graduation parties, Independence Day, Halloween, Election Day, major religious holidays, and much more!

Mr. Food Art Ginsburg has authored 28 cookbooks, and his television show airs in more than 400 markets nationwide and reaches 810 million viewers daily. He is among HSN's top-selling authors, and more than 2 million copies of his cookbooks have been sold. Mr. Food's EasyCooking magazine is published by Hearst Magazines Division and has thousands of subscribers.

Nicole Johnson, Miss America 1999, has lived successfully with type 1 diabetes for the past eight years. In her work with the American Diabetes Association, she has helped raise more than $13 million for diabetes research.

Library Journal

The latest book from the popular and prolific Ginsburg, who has some 30 or so Mr. Foodc cookbooks to his credit, is a follow-up to Mr. Food c's Quick & Easy Diabetic Cooking. Although he includes a list of holidays in his introductory material, the recipes are organized by courses of a meal rather than particular celebrations. However, sidebars by Ginsburg and by Nicole Johnson-Miss America 1999 and an ADA spokesperson-tie many of the dishes to specific holidays. The recipes are short and simple, as always, and each includes nutrition information and diabetic exchanges. Sure to be in demand. Copyright 2002 Cahners Business Information.

	Foreword	vii
	Preface	ix
	Acknowledgments	xi
	Popular Holidays & Events	1
	Introduction	3
	Frequently Asked Questions	3
	Serving Tips	6
	Planning a Perfect Buffet	6
	Dressing for Dinner	7
	Understanding Food Terms and Package Labels	8
	Portion Pointers	11
	Substitution Savvy	12
	Sugar and Artificial Sweeteners	13
	Sodium Smarts	15
	General Recipe Notes	15
	Appetizers	17
	Soups, Salads, and Breads	37
	Poultry	61
	Meats	81
	Seafood	101
	Meatless Main Dishes	117
	Side Dishes	131
	Desserts	155
	Recipe Index	181

Lost Recipes or Baking at High Altitude

2009-01-04T00:45:00.000-08:00

Lost Recipes: Meals to Share with Friends and Family

Author: Marion Cunningham

From:Marion Cunningham

To:The American home cook

Subject (URGENT):The family table

We need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them.

· Good soups—satisfying one-dish meals that can be made ahead

· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf

· Vegetables baked and ready for the table

· Real salads, substantial enough for lunch or supper, with snappy dressings

· Breads and cookies, puddings and cakes that you loved as a child

PS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

New interesting book: The Image of the City or Elizabeths Spymaster

Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes

Author: Randi Lee Lee Levin

If your excuse for baking poorly is high altitude, your solution has finally arrived. Baking offers a diversity of savored requested recipes and proven tips based on 30 years of experience baking in higher elevations, including several designs for special dietary needs. Recipient of Gourmand's "Best First Cookbook in the World.

Cocktail Therapy or Down the Kitchen Sink

2009-01-03T16:04:00.000-08:00

Cocktail Therapy: The Perfect Prescription for Life's Many Crises

Author: Leanne Shear

Forget crying into your beer. When calamity strikes there's a perfect cocktail to ease your woes.

During their bartending years, Leanne Shear and Tracey Toomey were often witness to all kinds of personal crises. And while others may take refuge with their therapist or on the racquetball court, Leanne and Tracey concluded that the quickest way to beat the blues is with a delicious drink (or two).

That hot guy from last week still hasn't called? Try a Pomegranate Martini -- bold, tasty, but not so lethal that you'll be tempted to drunk dial him. Gain a few pounds? Indulge in a (nearly) guiltless Sugar-Free Mojito. Credit card bill contains a few nasty surprises? A decadent Bourbon Bee Sting will leave you feeling like a million dollars.

As dependable as a good friend and guaranteed not to utter a single "I told you so," Cocktail Therapy proves that when life hands you lemons, the best thing to do is make a rum-soaked Tropical Lemonade.

Go to: The Great Escape or Ed McGiverns Book of Fast and Fancy Revolver Shooting

Down the Kitchen Sink

Author: Beverley Nichols

Down the Kitchen Sink has much in common with its famous predecessor, Down the Garden Path, in which Beverley Nichols described his early forays into the realm of gardening. When he began to write the first, he could not prune a rose. When he began to write the second, he could not boil an egg. Perhaps this is why both books remain fresh and eminently readable. The phrase 'kitchen sink' may suggest squalor and disillusionment, but Beverley Nichols transforms it into a symbol of merriment and adventure. With a new foreword by Roy Dicks and Val Biro's charming drawings, the Timber Press edition of Down the Kitchen Sink deservedly takes its place among Beverley's classics on gardens, homes, cats, and other friends.

Williams Sonoma Outdoor Entertaining or Splenda World of Sweetness

2009-01-03T04:23:00.000-08:00

Williams-Sonoma Outdoor Entertaining

Author: Williams Sonoma

Any outdoor meal,no matter how casual or spur of the moment, can have a sense of style and fun. All you need are fresh-tasting recipes that are outdoor friendly and creative ideas for decorating, lighting, and serving alfresco. And that's just what you'll find in Williams-Sonoma Outdoor Entertaining.

In the following pages are seven complete parties, including a picnic dinner on the beach, a family-reunion backyard barbecue, a poolside cocktail party, an elegant brunch in the garden, and a trio of easy alfresco dinners to enjoy with family and friends. Each includes failproof recipes, practical tips, step-by-step decorating ideas, and a detailed work plan, all richly illustrated with full-color photographs that show you how to create inspired serving presentations with minimal time and effort.

You'll discover more than 40 recipes for the kinds of seasonal dishes and drinks that taste best -- and work best -- when served outdoors. From grilled foods to easy made-ahead items, they showcase the contemporary flavors everyone loves to eat today, such as Rosemary Sage Pork Tenderloin with Fried Capers; Curried Chickenand Mango Cocktail Tartlets; and Grilled Corn on the Cob with Chipotle Butter and Lime.

An introductory reference section provides helpful strategies for planning, decorating, and organizing an outdoor meal anywhere. And to round outeach menu, there are quick, colorful beverage recipes, wine recommendations, and delightful outdoor dessert ideas, like a do-it-yourself Ice Cream Sundae Bar. Whether you re-create an entire party or mix and match recipes, you'll find everything you need to entertain outdoors with confidence and style.

Books about: The Second Coming of Steve Jobs or Higher Order Perl

Splenda World of Sweetness: Recipes for Homemade Desserts and Delicious Drinks

Author: Chronicl

The SPLENDA® World of Sweetness cookbook is the first official book filled with recipes created with SPLENDA® Sweeteners. Sweet-tooth recipes have been carefully tested for taste, texture, volume, and tenderness to ensure fabulous results. This delightful cookbook has reduced-sugar sweets and drinks for every occasion, including Peach-Berry Muffins in the morning, Pecan Pie to welcome a new neighbor, Dulce de Leche Swirl Cheesecake for special occasions, and Chocolate Chip Cookies for a midnight snack. For a thirst-quenching treat, there is the refreshing Ruby Red Chiller, or warm-up with a hot mug of Mulled Cider. A special chapter includes original masterpieces by celebrity chefs, such as Food Network's Sweet Dreams host Gale Grand and Park Avenue Café's Richard Leach. The SPLENDA® World of Sweetness cookbook is the perfect way to have your cake, and eat it too.

Philosopher Fish or The Big City Small Kitchen Cookbook

2009-01-02T18:41:00.000-08:00

Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire

Author: Richard Adams Carey

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

Go to: Global Networks or Japanese Law

The Big City Small Kitchen Cookbook: Cooking Without Time and Space

Author: Anthony Michael Vitalon

Inspired by his traditional Italian upbringing, travels to over 50 countries and living in New York City, Anthony Michael Vitalone created The Big City Small Kitchen Cookbook to offer a healthy alternative to some popular ethnic dishes. However, the main purpose was to provide recipes for everyday foods that do not require specialized ingredients, much time or a large kitchen. Meant to inspire the home chef, The Big City Small Kitchen Cookbook illustrates that, despite time and space constraints, anyone can cook.

Each recipe contains a base recipe, typically with a focus on reduced fat, sugar and calories. Each one-page recipe also provides a Note and Variation section. The Note provides cooking tips, additional information or safety guidelines. The Variation section of each recipe lists additional ingredients that can be used or food substitutions. Both sections are meant to inspire the reader to experiment and alter a recipe to suit their own taste or dietary needs.

The recipes in this book are written specifically to serve two to four people. These scaled-down recipes are an ideal way to reduce preparation and cooking times.

"A perfect companion for any Big City, Small Kitchen Chef."

Yoga of Herbs or Art of Scottish American Cooking

2009-01-01T03:35:00.000-08:00

Yoga of Herbs: (an AyurVedic Guide to Herbal Medicine)

Author: Vasant D Lad

Guide to the use of herbs from Ayurvedic perspective. How to balance your constitution and practice self-healing.

Go to: Until the Final Hour or Blue Skies No Fences

Art of Scottish-American Cooking

Author: Kay Nelson

Over 200 recipes are included in this Scottish-American cookbook that also highlights Scottish events and communities in the U.S. as well as the food contributions of Scotish-Americans like John Macintosh(apples)Phillip Armour(packaged meats), Sylveser Graham (crackers) etc.

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

2008-12-31T17:54:00.000-08:00

Low Fat Cooking for Good Health

Author: Gloria Ros

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

Snack Attack! Guilt-Free Treats for Healthy Munching

Author: Ruth Glick

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

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

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

2008-12-31T09:13:00.000-08:00

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

Author: Susan Sokol Blosser

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

Publishers Weekly

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

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

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

Author: Dede Wilson

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

Carbohydrate Addicts Cookbook or Simple Essentials Chicken

2008-12-30T21:32:00.000-08:00

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

Author: Richard F Heller

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

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

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

•Herbed Cheese Dip • Hearty Breakfast Quiche • Mushrooms Allegro

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

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

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

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

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

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

•Steamed Mussels Peppercorn • Cheesy Broccoli Casserole

•Manhattan Mushroom Salad • Far East Tofu

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

Simple Essentials Chicken

Author: Donna Hay

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

Jersey Diners or Pierre Gagnaire

2008-12-30T11:50:00.000-08:00

Jersey Diners

Author: Peter Genoves

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

Publishers Weekly

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

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

Pierre Gagnaire: Reinventing French Cuisine

Author: Jean Francois Abert

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

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

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

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

Wheat Free Cooking or Practical Korean Cooking

2008-12-30T01:08:00.000-08:00

Wheat-Free Cooking: Practical Help for the Home Cook

Author: Rita Greer

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

Look this: Microsoft Office 2007 or The Distance Manager

Practical Korean Cooking

Author: Chin hwa Noh

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

Alta cocina vegetariana or Creating an Heirloom

2008-12-29T14:27:00.000-08:00

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

Author: Staff of Edimat Libros

Go to: Eyewitness to Power or Liberal Fascism

Creating an Heirloom: Writing Your Family's Cookbook

Author: Wendy A Boughner Whippl

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

Pillsbury Cmon Over or Windows on the World Complete Wine Course

2008-12-29T02:46:00.000-08:00

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

Author: Pillsbury Editors

Entertaining has never been easier!

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

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

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

Windows on the World Complete Wine Course: 2007 Edition

Author: Kevin Zraly

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

Champagne For Dummies or International Guide to Drinks

2008-12-28T18:05:00.000-08:00

Champagne For Dummies

Author: Ed McCarthy

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

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

• Appreciate various champagne styles

• Enjoy the author’s favorite champagnes

• Store and serve champagne

• Pair champagne with food

• Evaluate sparkling wines from the US and other countries

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

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

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

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

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

• Everything you need to know about buying and storing champagne

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

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

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

Interesting textbook: To the Bitter End or Kick Ass

International Guide to Drinks

Author: United Kingdom Bartenders Guild

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

American Heart Association One Dish Meals or Vegan Vittles

2008-12-28T07:24:00.000-08:00

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

Author: American Heart Association

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

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

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

Library Journal

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

Interesting textbook: Fitness Swimming or Facilitated Stretching

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

Author: Joanne Stepaniak

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

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

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

Chefs Secrets or Home Book of Smoke Cooking

2008-12-27T21:43:00.000-08:00

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

Author: Francine Maroukian

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

Home Book of Smoke Cooking: Meat, Fish and Game

Author: Jack Sleight

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

Toasted or One Bite Wont Kill You

2008-12-27T13:02:00.000-08:00

Toasted: The New Toaster Oven Cookbook

Author: Maria Hauschel

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

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

Author: Ann Hodgman

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

Children's Literature

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

Sake or Luscious Creamy Desserts

2008-12-27T01:21:00.000-08:00

Sake: A Modern Guide

Author: Beau Timken

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

Book about: Framework or The Hormone Solution

Luscious Creamy Desserts

Author: Lori Longbotham

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

The New Cleaning and Cooking Fish or Basque Kitchen

2008-12-26T15:40:00.000-08:00

The New Cleaning and Cooking Fish

Author: Sylvia Bashlin

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

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

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

Basque Kitchen: Tempting Food from the Pyrenees

Author: Gerald Hirigoyen

"To know how to eat is to know enough."
-- Old Basque Saying

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

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

NY Times Book Review

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

NY Times Book Review

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

Classic Chinese Cuisine or Julia and Jacques Cooking at Home

2008-12-26T03:59:00.000-08:00

Classic Chinese Cuisine

Author: Nina Simonds

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

Shirley Reis - KLIATT

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

Library Journal

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

Book about:

Julia and Jacques Cooking at Home

Author: Julia Child

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

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

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

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

Bon Appetit - Laurie Glenn Buckle

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

Publishers Weekly

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

Library Journal

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

Christian Science Monitor - Jennifer Wolcott

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

Egg Dairy and Nut Free Cookbook or Wine Country Recipes

2008-12-25T18:18:00.000-08:00

Egg, Dairy and Nut Free Cookbook

Author: Donna Beckwith

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

New interesting textbook:

Wine Country Recipes: A Postcard Book

Author: Globe Pequot

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

Vegan Taste of India or LegalEats

2008-12-25T07:36:00.000-08:00

Vegan Taste of India (Vegan Cookbook Series)

Author: Linda Majzlik

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

Interesting textbook:

LegalEats: A Lawyer's Lite Cookbook

Author: Flavia Joyce Tuzza

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

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

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

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

Spice Lovers Guide to Herbs and Spices or Margaritas

2008-12-24T20:55:00.000-08:00

Spice Lover's Guide to Herbs and Spices

Author: Tony Hill

IACP Cookbook Award Finalist

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

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

—Regina Schrambling, Los Angeles Times

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

—CeCe Sullivan, The Seattle Times

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

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

Author: Henry Besant

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

Healthy Beef Cookbook or Low Carb Cocktails

2008-12-24T09:14:00.000-08:00

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

Author:

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

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

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

Library Journal

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

	Foreword	v
	Acknowledgments	vii
	Introduction	1
1	Great Grilling with Beef	5
2	Sensational Main-Dish Beef Salads	37
3	Hearty Beef Sandwiches	63
4	Busy Family Beef Favorites	95
5	Beefy One-Dish Meals	121
6	Beef Soups, Stews, and Chilis	157
7	Easy Entertaining with Beef	185
Appendix A	The Skinny on Beef and Health	225
Appendix B	Beef Basics from the Experts	239
Appendix C	Easy Steps to Cooking Lean Beef	255
Appendix D	Guide to Using Alternate Cuts of Lean Beef in Recipes	263
Appendix E	Quick Guide to Matching a Beef Cut with a Recipe	265
Appendix F	Measurements and Equivalents	269
	Notes	270
	Recipe Index	273
	Index	279

Interesting textbook:

Low Carb Cocktails

Author: Douglas J Markham

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

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

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

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

2008-12-24T00:33:00.000-08:00

Adobe Oven for Old World Breads: Bread Cook Book

Author: Charel Scheel

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

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

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

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

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

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

Wine Journey Along the Russian River

Author: Steve Heimoff

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

Publishers Weekly

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

Blinis and Crepes or Latelier of Joel Robuchon

2008-12-23T13:52:00.000-08:00

Blinis and Crepes

Author: Camille Le Foll

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

Book review: Business 2000 or Business Driven Information Systems

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

Author: Patricia Wells

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

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

2008-12-23T04:11:00.000-08:00

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

Author: Nicola Reavley

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

Book about: In Defense of Food or Humble Pie

1000 Vegetarian Recipes

Author: Carol Gelles

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

Sushi American Style or Uncle Bubbas Savannah Seafood

2008-12-22T19:30:00.000-08:00

Sushi, American Style

Author: Tracy Griffith

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

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

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

Library Journal

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

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

Uncle Bubba's Savannah Seafood

Author: Earl Hiers

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

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

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

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

Vino Italiano or 101 Things to Do with a Salad

2008-12-22T07:48:00.000-08:00

Vino Italiano: The Regional Wines of Italy

Author: Joseph Bastianich

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

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

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

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

101 Things to Do with a Salad

Author: Melissa Barlow

101 Things to Do Salads

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

Raspberry Chicken Salad

Enchilada Salad

Southwest Pasta Salad

Oriental Cashew Coleslaw

Chunky Veggie Salad

Cherry Waldorf Salad

Banana Cream Salad

And More!

La Cucina Di Lidia or At Home With The French Classics

2008-12-21T22:06:00.000-08:00

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

Author: Lidia Matticchio Bastianich

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

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

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

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

Library Journal

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

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

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

Author: Richard Grausman

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

Publishers Weekly

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

Library Journal

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

	Introduction	1
	Coming to Terms	3
	First Courses	16
	Soups	18
	Salads	32
	Eggs & Omelets	39
	Souffles	46
	Fish Mousses	55
	Pates & Terrines	62
	Crepes	69
	Quiches	74
	Cream-Puff Pastry	79
	Puff Pastry	84
	Pasta	89
	Main Courses	98
	Seafood	100
	Poultry	121
	Meat	158
	Vegetables & Other Accompaniments	194
	Pastries & Desserts	238
	Pastries	240
	Desserts	298
	Basics	342
	Stocks	344
	Sauces	354
	Dessert Sauces	385
Appendix A	The Metric System in Cooking and Pastry Making	404
Appendix B	High-Altitude Cooking	406
	Index	408

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

2008-12-21T11:24:00.000-08:00

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

Author: Arthur Agatston

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

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

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

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

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

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

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

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

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

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

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

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

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

Author: Wine Enthusiast Magazin

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

	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

	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

	List of photographs
	Note from the author
	Introduction	1
1	Wolfgang Puck	7
2	Charlie Palmer	49
3	Todd English	89
4	Milliken & Feniger	131
5	Tom Colicchio	175
	Conclusion	207
	Glossary	215
	Sources	219
	Index	225

	Teatime Anytime!	4
	Country Tea	6
	Beach Party Tea	11
	Thank You Tea	16
	Bridal Shower Tea	20
	Heart-to-Heart Tea	27
	Remembrance Tea	32
	Neighbors Tea	36
	Tarts and Tea	41
	Princess Tea	46
	Lilies Tea	51
	Just Because You're You Tea	54
	Black-and-White Tea	58

Pastries Books

Food for Thought or Pampilles Table

Food for Thought: Philosophy and Food

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

Whats Cooking with Mavis or Classic Main Courses

What's Cooking with Mavis

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

The Taste for Ethics or Edible France

The Taste for Ethics: An Ethic of Food Consumption

Edible France: A Traveller's Guide

Guardian

Library Journal

Astrological Gastronomy or Opaa Greek Cooking Detroit Style

Astrological Gastronomy: Temperamental Cooking Explained

Opaa! Greek Cooking Detroit Style

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

I'd Rather Eat Than Act

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

Publishers Weekly

Hot Cuisine or Incredibly Easy Italian

Hot Cuisine: Recipes to Excite

Incredibly Easy Italian

Quickies for Couples or You Are What You Are Cookbook

Quickies for Couples: Fast and Fresh Recipes for Two

You Are What You Are Cookbook

Camembert or Galley Collection

Camembert: A National Myth

Library Journal

Galley Collection: Vittles and Drinks for All Boats

From the Heart and Other Safe Places or Soups Stews Chowders

From the Heart and Other Safe Places

Soups, Stews, Chowders

French Leave or More than Salt and Pepper

French Leave: A Wonderful Year of Escape and Discovery

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

Rogovs Guide to Israeli Wines 2007 or Calico Cupboards

Rogov's Guide to Israeli Wines 2007

Calico Cupboards

Deleites de la Cocina Mexicana or Gourmet Vegetables

Deleites de la Cocina Mexicana: Healthy Mexican American Cooking

What People Are Saying

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

California Wine Drinks or Regional Italian Cooking

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

Regional Italian Cooking

Guilty Comfort Foods or Yours in Food

Guilty Comfort Foods: Eliza's Secrets

Yours in Food

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

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

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

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

Flavor Chemistry of Ethnic Foods

Leaves from Gerards Herball or A Pint of Plain

Leaves from Gerard's Herball

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

Publishers Weekly

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

Gastronomie!: Food Museums and Heritage Sites of France

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

Table of Contents:

Ultimate Cocktail Book or Porter

Ultimate Cocktail Book

Porter, Vol. 5

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

Catering for Special Occasions with Menus and Recipes

Table of Contents:

Symposium and Komos in Aristophanes

Christmas Cheer or From USA with Love

Christmas Cheer: For the Most Wonderful Time of the Year

From USA with Love: Russian Impressions and Healthy Cooking

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

2009 Joy of Cooking Box Calendar

2009 Irish Pubs Wall Calendar

Parkers Wine Buyers Guide or Soy Dessert and Baking Book

Parker's Wine Buyer's Guide: Fifth Edition

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

Publishers Weekly

Library Journal