Wholefood and Vegetarian Cookery or Findhorn Book of Vegetarian Recipes

Wholefood and Vegetarian Cookery

Author: Carl Withey

This text aims to provide catering students and chefs with a background to vegetarian requirements and includes a series of tried and tested recipes for a range of food types. The book also includes a summary of medical conditions and allergies, along with their dietry requirement.

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Findhorn Book of Vegetarian Recipes: New, Revised Edition of the Findhorn Family Cookbook Classic

Author: Kay Lynne Sherman

For over forty years the Findhorn Community in north Scotland has created delicious, healthy and creative vegetarian food for its members and guests.  The life within the food we eat nourishes more than just our bodies, and the vitality we receive is a measure of the love and care that has gone into its preparation.

Here is a collection of the favorite recipes that have been used and loved over the years, celebrating the pleasures of preparing food with love and joy. From the simplicity of sprouting alfalfa seeds through homemade bread and breakfast treats, to a range of vegetarian entrees and desserts and even a "proper tea party," this book offers recipes—and a perspective on the art of cooking—that have grown out of the community's experience. All the recipes have clear, easy-to-follow instructions and are in metric, imperial and American measurements. Illustrated with line drawings.

 

About the Author:

Kay Lynne Sherman spent many years cooking and creating new recipes in the Findhorn kitchens. She now lives in Oregon.

Joe Tildens Recipes For Epicures or China to Chinatown

Joe Tilden's Recipes For Epicures

Author: Joe Tilden

"Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication. "

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China to Chinatown: Chinese Food in the West, Vol. 1

Author: J A G Roberts

Globalities is a series which reinterprets world history in a concise yet thoughtful way, looking at major issues over large time-spans and political spaces; such issues can be political, ecological, scientific, technological or intellectual. Rather than adopting a narrow chronological or geographical approach, books in the series are conceptual in focus yet present an array of historical data to justify their arguments. They often involve a multi-disciplinary approach juxtaposing different subject-areas such as economics and religion or literature and politics.

Since Marco Polo first recorded his responses in 1275, the West's encounters with Chinese food have been a measure of the times. For Jesuit missionaries, eating the exotic food of the people was a way of understanding them; for the British merchants in the 19th-century treaty ports, Chinese cuisine was an object of suspicion. During the Cultural Revolution, food was political: despite widespread food shortages, lavish hospitality was used to influence the views of visiting intellectuals and politicians, while, for some, eating the meagre food of the Communist peasantry was a Western gesture of solidarity.

But how did a cuisine that, to the Western palate, admitted the inadmissible -- sharks' fins, dog's flesh, cats' eyes -- spread to the extent that there is now a Chinese restaurant or takeaway on every high street and a wok in every kitchen? In charting the first immigrant communities, Chinatowns and restaurants in Britain and North America and the gradual domestication of Chinese food, Roberts provides a brilliant analysis of how cultures assimilate and adapt, at times abandoning strict ethnic authenticity, in order to survive. Written in a lively and engaging style, this book will fascinate food gastronomes of every sort as well as specialists in Chinese culture.

The Classic 1000 Seafood Recipes or Pasta arroz y salsas

The Classic 1000 Seafood Recipes

Author: Carolyn Humphries

If you love fish you'll love this book. It tells you all those facts about seafood you want to know, from a rundown on the varieties available to how to choose the best, keep them that way once you get them home and, of course, cook them. There are so many good reasons to eat fish, and your health is just one of them. They're powered with the only fats you can honestly eat to your heart's content -- polyunsaturated Omega-3 fatty acids -- not to mention protein and vitamins A and D. Carolyn Humphries proves that just about the only thing you can't do with fish is serve it up as a dessert. And with recipes that include everything from the sublime to cost-conscious family favourites, you can decide whether it will be Lobster Thermidor tonight or Traditional Fish and Chips.

Table of Contents:

	Introduction	6
	Choosing and storing fish	9
	Preparing fish	10
	Cooking fish	18
	Notes on the recipes	22
	Soups	23
	Starters	53
	Sandwiches and other snacks	108
	Sautees and stir-fries	129
	Steamed, poached, casseroled and curried	164
	Pies, tarts, flans and pizzas	199
	Oven bakes	224
	Grills and barbecues	260
	Pasta and rice	285
	Salads	329
	Fondues	360
	Sauces, dips, dressings and marinades	370
	Accompaniments	388
	Index	397

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Pasta, arroz y salsas (Le Cordon Bleu Tecnicas Culinarias Series)

Author: Jeni Wright

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

Author Biography: Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.