John Schreiners Okanagan Wine Tour Guide or Substitutes for Flesh Foods

John Schreiner's Okanagan Wine Tour Guide

Author: John Schreiner

Explore British Columbia's world famous wine region with wine expert John Schreiner.

The lush Okanagan Valley is internationally acclaimed for its wine industry. Updated and revised with 30 percent new material, John Schreiner's Okanagan Wine Tour Guide provides succinct, insider profiles of each winery.

Included are thumbnail sketches of proprietors, winemakers, and well-known wineries as well as many new ones. Schreiner peppers the book with fascinating facts acquired through his winery visits: Crowsnest Vineyards offers a red wine from the improbably named Samtrot grape; Hunting Hawk Vineyards has a second winery at the historic O'Keefe Ranch in Vernon, British Columbia; and Two Thumbs Up was the name of the Okanagan's first $100-a-bottle Meritage wine.

Schreiner guides the wine tourist to the best wines by sharing his own favorites from the region. Maps, addresses, telephone numbers and website addresses round out this valuable tour guide.

Books about: Fälle und Materialien auf der Immobilien-Übertragung, Finanz, und Entwicklung

Substitutes for Flesh Foods

Author: E G Fulton

Published in 1904, Substitutes for Flesh Foods is among the first vegetarian cookbooks to be published in the United States. The book provides insight into what it meant to be a vegetarian in the early 1900s. Allowing for eggs and dairy, the book defines vegetarianism as the abstention from meat, substituting nut products where meat would commonly be used.

Desserts or Sugar Mill Caribbean Cookbook

Desserts: The Best of Favorite Recipes from Quilters

Author: Louise Stoltzfus

One in a six-volume set of little cookbooks--each one a treasured collection of recipes from the best-selling cookbook, Favorite Recipes from Quilters.

Each book in the series presents a particular category of food. The six books are: Breads, Soups, Salads, Main Dishes (Pasta, Vegetables, and Meats), Pies, and Desserts. Each book offers 24-36 recipes--all proven favorites from the original collection. Each volume also includes several stories from the lives and experiences of quilters. The charming design of these books makes them an irresistible impulse item. Their colorful dustjackets and readable spines make them equally eye-catching on a bookshelf or beside a cash register.

Each volume contains warm and strikingly rich watercolors throughout its pages. Each painting was created exclusively for this series.

These books have about them the special vibrancy that comes from cooking and quilting. All who own them will share in that!

Books about: Sex and the Internet or C How to Program

Sugar Mill Caribbean Cookbook

Author: Jinx Morgan

In The Sugar Mill Caribbean Cookbook, the Morgans show that you do not need to live in the Caribbean to cook in the island style. In more than 250 recipes that use ingredients easy to find in American groceries, they demystify island cooking. They celebrate the many roots of Caribbean cuisine - native Carib and Arawak, African, Cajun, Latin American, and European - and they make it accessible to home cooks without sacrificing its authenticity or its subtle nuances. Caribbean food features intense flavors, lively combinations of spices, and delectable juxtapositions of coolness and heat, sweetness and tang. From their California roots, the Morgans bring an emphasis on fresh seasonal produce and a light and elegant style. With menu suggestions for sophisticated entertaining, and with a wealth of ideas for simple and terrific everyday meals, this book is the ideal companion for travelers who have visited the islands and want to recreate its cooking at home and for fans of global cooking who want to master a new and fascinating cuisine with ease.

Publishers Weekly

Columnists for Bon Appetit magazine, the Morgans also own the Sugar Mill resort in Tortola, British Virgin Islands, and so are no strangers to the Caribbean and its culinary delicacies. The 250 recipes gathered here come mainly from their restaurants' menus, which in turn draw from the region's cuisine and ingredients. Directions are friendly and straightforward yet detailed enough to help even a kitchen tyro succeed. Organized by meals ("Sunrise Specials") and main ingredients ("From the Fish Pot," "Sugar Island Sweets"), recipes range from Sweet-Potato Waffles with Orange Butter to such late-day libations as a Banana Daiquiri or Coffee Rumba. Salad specialties include Hearts of Palm Carnival, brightened with hot peppers; Green Papaya Salad with a mustard dressing; and Green Bananas simmered in milk and served with an olive vinaigrette. The fish and seafood recipes are understandably strong: Ginger-Lime Scallops with Toasted Walnuts; Coconut Shrimp with Vegetables; a variety of firm fresh fish fillets can be used in dishes like Fish with Tomato and Banana. Many of the recipes for beef and, especially, pork, use barbecue and grilling techniques. Such sauces as Major Morgan's Mango and other chutneys, sauces and salsas accompany many recipes. (Oct.)

Welcoming or Follow Your Heart Cookbook

Welcoming: A Baby Shower: Everything You Need to Create a Wonderfully Memorable Occasion

Author: Lydia Ricci

This all-in-one gorgeous keepsake and party-planning kit includes:

A banner with ribbon that serves as both a party accessory and a decoration for the babys room

A special keepsake book in which guests are prompted to write welcoming messages to the new arrival

A gift record organizer for keeping track of who gave what

25 gift tags with extra ribbon for attaching them to swag bags and party favors

A rubber stamp for quickly personalizing invitations, thank-you notes, and decorations

A deck of tip cards featuring menu, decorating, activity, and favor ideas for six different baby shower themes

New interesting textbook: Il manuale definitivo dell'amministrazione di continuit� di affari

Follow Your Heart Cookbook

Author: Janice C Knight

"They make the best veggie burgers in the world, and their smoothies are great, too!"

—Kevin Eubanks, Bandleader & Music Director, The Tonight Show

"Wherever I go in the world, the first thing I look for is a good veggie restaurant. How lucky I am to have Follow Your Heart so close to home. But it does spoil me."

—Mike Farrell, actor and activist

Follow Your Heart Restaurant

Follow Your Heart, the oldest and best-loved vegetarian restaurant in L.A., has been serving creative vegetarian food for more than thirty years. Still true to its flower-child heritage and focused on organic foods, today Follow Your Heart is known as an oasis where loyal fans come to support "The Heart" and enjoy a great meal in a comfortable place that feels like home.

Follow Your Heart Cookbook

Help yourself to more than 140 of the restaurant's best dishes—including its classic Thanksgiving dinner—all made without meat, poultry, fish, or eggs. No matter what your cooking style, these recipes will tempt you to explore and enjoy. Some, like Schiacciata con l'Uva (Italian grape bread) and Coconut Tapioca Pudding, are refreshingly different. Others, such as Spaghetti with Simple Tomato Sauce (for a Complicated World) or Macaroni and No Cheese, taste deliciously like the traditional favorites.

All of the recipes are adapted for the home cook by Janice Cook Knight in a conversational tone that makes you feel as though you're sitting across the table from her. When you sample the recipes, you'll wish you were!

Cooking with the Original Search Engine or Pick of the Crop Two

Cooking with the Original Search Engine: Libraries Have it All

Author: Fort Worth Public Library All Staff Association

The Fort Worth Public Library All Staff Association is committed to a high standard of excellence, and this cookbook is no different. Compiled from many cookbooks and recipes handed down from past generations of Texas families who have celebrated over 100 years of farming and agriculture. A 2001 Southwest Regional Winner of the Tabasco Community Cookbook Award.

Books about: The Discourses or Learning in a New Land

Pick of the Crop, Two: Favorites from the Mississippi Delta

Author:

The Delta is the main ingredient in these recipes, adding succulent flavor to the wild game And caressing the home grown vegetables with a freshness known only to gardens in the South. With their new book Pick of the Crop 11, North Sunflower Academy PTA has put together another set of recipes that will entice families to sit down together and enjoy a good southern meal. Food lovers will not be disappointed with this cookbook.

Restaurant Marketing for Owners and and Managers or Louis Evans Creole Cookbook

Restaurant Marketing for Owners and and Managers (Wiley Restaurant Basics Series)

Author: Patti J Shock

The complete guide to marketing for restaurant managers

• How do I market my restaurant to prospective customers?

• Do loyalty programs really work?

• How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck?

By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more.

Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.

Table of Contents:

	Preface
1	Introduction: What Am I Getting Myself Into?	1
2	Location: Where Am I Going to Put This Place?	11
3	Environmental Analysis: What Am I Up Against?	23
4	Identifying Markets: Who Are My Customers and What Do They Want?	37
5	Menu Development: What Should My Sales Kit Look Like?	61
6	Pricing: What Should I Charge for This Stuff?	87
7	Service: How Do I Get My Staff to Give the Right Amount of Attention?	107
8	Other Income Streams: How Much Extra Stuff Can I Sell?	129
9	Communications: How Do I Get on the Guest's Radar Screen?	149
10	Technology: How Do I Surf My Way to Success?	187
11	Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?	201
	Resources	219
	Index	225

Book review: Principios de Macroeconomía

Louis Evans' Creole Cookbook

Author: Louis Evans

Executive Chef at the Caribbean Room in the famous Pontchartrain Hotel for 18 years, as well as Chef at the popular Kabby's restaurant in the New Orleans Hilton, Evans served for more than 20 years what some believe to have been the best Creole dishes in New Orleans.

Wild Game Cookery or Chocolate on Trial

Wild Game Cookery: Down-Home Recipes for Foods from the Wild

Author: J Carol Vanc

Cow completely revised and updated, Carol Vance's classic guide to wild foods offers delicious new ideas for the hunter, fisher, forager, and adventurous cook.

New interesting textbook: Miladys Situational Problems for the Cosmetology Student or Energetic Approaches to Emotional Healing

Chocolate on Trial: Slavery, Politics, and the Ethics of Business

Author: Lowell J Satr

At the turn of the twentieth century Cadbury Bros. Ltd. was a successful Quaker-owned chocolate manufacturer in Birmingham, England, celebrated for its model village, modern factory, and concern for employees. In 1901, Cadbury learned that its cocoa beans purchased from Portuguese-owned plantations on the island of Sao Tome off West Africa were produced by slave labor. Chocolate on Trial: Cadbury, Slavery and the Economics of Virtue in Imperial Britain gives a lively and highly readable account of the events surrounding the libel trial in which Cadbury sued the London Standard, following the newspaper's accusation that the firm was hypocritical in its use of slave-grown cocoa. As compelling now as at the turn of the previous century, the issues probed by Lowell J. Satre give invaluable historical background to contemporary issues of business ethics, corporate social responsibility, and globalization. The story Satre tells illuminates what a stubbornly persistent institution slavery was and shows how Cadbury, a company with a well-regarded brand name and logo, endured ethical dilemmas and challenges to its record for social responsibility. Chocolate on Trial brings to life the age-old conflict between economic interests and the value of human life.

Table of Contents:

1	Henry W. Nevinson and modern slavery	1
2	The firm of Cadbury and the world of slave labor	13
3	Portugal and West Africa	33
4	Evidence amassed	53
5	Joseph Burtt's report	73
6	Careful steps and concern - or dragging feet and hypocrisy?	100
7	Defending reputations	124
8	Cadbury Bros., Ltd. v. The Standard Newspaper, Ltd.	149
9	The verdict	175
10	Humanitarians, the foreign office, and Portugal, 1910-1914	183
11	The aftermath	208

La Bouche Creole or Mini Bar

La Bouche Creole

Author: Leon E Soniat

Basic French cooking, gusty Spanish flavors, creativity, and a lot of love are Leon Soniat's ingredients for la bouche Creole (the Creole mouth). Interwoven with the recipes are the author's recollections of New Orleans and of cooking with memere (grandmother) and mamete (mother).

See also: Secrets of Successful Weight Loss or Fit to Lead

Mini Bar: Vodka: A Little Book of Big Drinks

Author: Mittie Hellmich

The Mini Bar series maybe small in size, but each tiny tome is filled with classic and original recipes that pack quite a wallop! Vodka enthusiasts will find delightful concoctions covering everything from the sophisticated Martini to the festive Fig Leaf Fizz. Each volume in this new series tells the history of its particular alcohol, as well as its distinct traits and characteristics. A glossary of essential bar tools and cocktail terminology will ensure readers not only walk the walk of an expert mixologist, but also talk the talk. With more than 50 delicious recipes, this little cocktail book makes a spirited stocking stuffer or great gift.

Southwestern Indian Recipe Book or Nathalie Duprees Southern Memories

Southwestern Indian Recipe Book: Apache, Pima, Papago, and Navajo

Author: Zora Hess

Over 31 recipes. Includes techniques for preparing beans and vegetables and for roasting and drying a variety of chiles.

Read also Stress Related Disorders Sourcebook or Shots in the Dark

Nathalie Dupree's Southern Memories: Recipes and Reminiscences

Author: Nathalie Dupre

"For years, television host and author Nathalie Dupree has led the renaissance of Southern cooking, bringing the best of the region's fare to the rest of the country. Now available in paperback for the first time, Nathalie Dupree's Southern Memories is the culmination of her lasting love affair with Southern food and Southern living. It is a heartfelt tribute to the people and places that have shaped her philosophy of cooking and entertaining." "Join Nathalie as she explores the glorious South, from the oyster beds of North Carolina to the rice fields of Louisiana, with dozens of delicious stops in between and foolproof recipes for more than 150 regional favorites. This culinary tour of the region she has called home for more than forty years pays homage to the old and the new. Offering recipes for such Southern classics as Hopping John, Frogmore Stew, Angel Biscuits, and Country Ham Cooked in Coca-Cola, Nathalie also presents a hearty helping of less traditional fare, including Beef Tenderloin with Oysters Rockefeller Sauce and a savory Vidalia Onion Tart." Gorgeous full-color photographs capture the South's gracious ambience, and Nathalie's personal recollections highlight the history and customs that have influenced the way Southerners eat today.

Publishers Weekly

Southerner Dupree ( Nathalie Dupree Cooks for Family and Friends ), a restaurateuse, columnist and television host, reflects, ``My South is the South where I ate fried fish for my wedding supper on the island of Ocracoke . . . the South is my soul.'' Here she feeds the body, too, with such favorites as ``Fish Muddle'' (a stew), fried catfish, microwave peanut brittle and other no-nonsense indulgences from south of the Mason-Dixon line. Pure pleasure has rarely been so immediately apparent in a culinary album: pictured plenty beams from almost every page, and it's unsurprising to find a ``Spring Garden Cake'' adorned with candied violets at rest in one photo under lavishly draped festoons of wisteria. Dupree's vision combines comfort with luxury as though there were no other choice; her taste is never pretentious, and her scruples about buttermilk, shortening and bacon are few and far between. But that's the South, and she doesn't reform it, leaving that chore to whatever Puritans may remain and inviting the rest of us to enjoy a full and flavorful repast. (Oct.)

Library Journal

Two of the belle of Southern cuisine's most charming books, these are rich with classic and modern recipes. The pictures of the dishes are so beautiful, you might be tempted to take a bite out of the page. Copyright 2004 Reed Business Information.

Table of Contents:

	Introduction	viii
	Pick-ups	1
	Ladies' Lunches	17
	Dishes of Fishes	33
	Comfort Foods	53
	The Vegetable Patch	73
	Southern Hospitality	97
	Sunday Family Dinner	117
	The Holidays	137
	Hot Weather Food	157
	The Sweet Tooth	177
	Cabin Cuisine	197
	Bibliography	210
	Acknowledgments	211
	Index	212

Best Recipes from New Mexicos B Bs or Wanderlust USA

Best Recipes from New Mexico's B&B's

Author: Steve Lares

New Mexico's best Beds and Breakfasts establishments share their most treasured recipes in this eclectic cookbook compiled by New Mexico Magazine editor and photographer Steve Larese.

More than twenty charming B&Bs from across the state showcase breakfast items such as Blueberry Blintz Souffle (from Taos Cottonwood Inn) and cactus quiche (from Cimarron Rose B&B, near Grants), along with dozens more delectable recipes for lunches, dinners and "anytime" snacks. The recipes range from quick and easy to formal and impressive, offering a diverse range of snacks and meals for any occasion.

Three special issues of New Mexico Magazine have been devoted to the cuisine, restaurants, inns and hotels, and chefs of the state. Readers of these issues, as well as those who have eagerly bought New Mexico Magazine's The Best from New Mexico Kitchens, More of the Best from New Mexico Kitchens, and Adela Amador's Southwest Flavor will welcome this handy, spiral bound cookbook.

This book is a must for anyone who enjoys entertaining no matter how casually and wants to give their guests a B&B experience in the comfort of their own home. As a bonus, the book includes an envelope packet with ten "favorites" recipe cards.

Look this: Oracle PL SQL Language Pocket Reference or Pro WCF

Wanderlust USA: Ice Cream Deluxe Notecards

Author: Troy M Litten

The quintessential summertime treat is featured in this sweet celebration of ice cream. The boxed notecards offer a great alternative to sticky fingers and sticky seats in the station wagon.

Ice Cream Treats or Wild Women in the Kitchen

Ice Cream Treats: Easy Ways to Transform Your Favorite Ice Cream into Spectacular Desserts

Author: Charity Ferreira

Mmmm . . . imagine all that yummy ice cream just waiting to get yummier. All it takes is some store-bought ice cream and this fantastic little book to churn out 65 sweet sensations worthy of dinner parties, birthday celebrations, and unexpectedly fancy treats any day of the week. These cool ideas for layering cakes, filling pies, blending frothy shakes, and stacking sandwiches will have jaws dropping and spoons lifting all around the table. And in the quick-fix category, scoop up some of these scrumptious sundae suggestions — they rival the best ice cream parlor in town. With beautiful photographs and a neopolitan design, this creamy treat is as easy on the eyes as it is deliciously inspiring.

Book review: Geschäftsenglisch (mit Xtra! Gedruckte Zugriffskarte)

Wild Women in the Kitchen: 101 Rambunctious Recipes and 99 Tasty Tales

Author: Nicole Alper

Make room for the latest in the independent, iconoclastic, and utterly outrageous Wild Women series. Part cookbook, part history, part eye-opening entertainment, this lively compendium of little-known facts, recipes, and folklore includes 200 titillating tales and radical recipes from such wild women as Elizabeth Taylor, Alice B. Toklas, Sarah Bernhardt, and Lucille Ball. Photos & illustrations.

Thanksgiving or Game Bird Classic Recipes

Thanksgiving: Delicious Recipes and Inspired Ideas for a Wonderful Family Festival

Author: Lindley Boegehold

Covers all the traditional bounty of a wonderful holiday meal, from setting the table to serving the dessert.

Book review: I Lost My Love in Baghdad or This Common Secret

Game Bird Classic Recipes: The Complete Guide to Dressing and Cooking Gamebirds, Including Upland Birds and Waterfowl

Author: Staff of The Creative Publishing International

Whether preparing an upland bird or waterfowl, this cookbook has great recipes! Included are more than 150 mouthwatering recipes for every occasion-from casual weekend meals to holiday feasts. Menus list appetizers, sandwiches, salads, main dishes, soups, stews, chilis, plus many savory side dishes. Inside are step-by-step instructions for dressing, portioning and freezing game birds. Each easy-to-prepare recipe includes complete nutrition information. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. This book is sure to have the perfect recipe for any game bird.

Recipes include these game birds:

• Turkey
• Mallard
• Pheasant
• Pintail
• Partridge
• Canvasback
• Grouse
• Teal
• Prairie Chicken
• Scaup
• Woodcock
• Ring-neck
• Quail
• Dove

Legendary Cocktails or Sexy City Cocktails

Legendary Cocktails

Author: David Biggs

Mix more than 140 drinks to order for everyone's taste, using precise recipes drawn from famous and historic bars and bartenders. With this guide, you can regale your guests with the five most popular theories on how a cocktail got its name, the origin of the Stinger (its speed in causing a buzz), and the Sidecar (named for a military officer's custom of arriving at Harry's Bar in the sidecar of a chauffeur-driven motorcycle). Classic recipes such as the Martini and the Bloody Mary are included, as well as trendy new shooters. Here's information about a range of spirits, champagnes, and wines, plus non-alcoholic teasers. There's even a quick-study course on how to stock a bar, what equipment and glasses to use, and how to master Tom Cruise's bottle-slinging moves in the movie Cocktail.

New interesting book: Techniques of Crime Scene Investigation or Gaming the Vote

Sexy City Cocktails

Author: Megan Buckley

What's more chic than sipping sexy libations while looking good? Sexy City Cocktails is your cool guide to the hottest city drinks around. Written in a fun, flirtatious style, this trendy book contains 150 sexy cocktail recipes, plus a pithy lesson in Mixology 101. Whether you want it straight up or with a twist of pizzazz, Sexy City Cocktails has savoir-faire to spare, so there's no risk of sipping last season's martinis.

Sexy City Cocktails also includes:
*Decadent chocolate concoctions
*Retro cocktails that taste too good to retire
*Hot libations to heat up a cold evening
*Seductive drinks for two

Far superior to the typical stuffy bartender's guide, Sexy City Cocktails includes insider recommendations to cool cocktail bars, tips for fashionable cocktail attire, and fun stories and anecdotes. Sexy City Cocktails is the "it" guide to imbibing with style.

Sheree Bykofsky is a top literary agent and the author of seventeen books. She lives in New York, NY.

Megan Buckley is a literary agent in New York. In her spare time, she tends bar in Manhattan and is cocktail mixer extraordinaire. She lives in New York, NY.

Wine or Land of Milk and Honey

Wine: A Comprehensive Guide to Drinking and Appreciating Wine

Author: Julie Arkell

This book provides a detailed introduction to the fruit of the grape, how and where it is grown, made, drunk and bought, also how and when it should be appreciated or stored for future appreciation.

New interesting book: The Acid Alkaline Balance Diet or Everything Pregnancy Fitness

Land of Milk and Honey: Travels in the History of Indian Food

Author: Chitrita Banerji

A culture as ancient as India's, as layered and as plural, inevitably rejoices in a fascinatingly rich history of food, feeding and eating. The most ancient scriptures prescribe and proscribe on the subject, life cycle rituals are intricately bound up with it, and the symbolism of food is part of everyday life. Land of Milk and Honey tells the stories of India's food. Rich in detail and discovery, the essays included here range from the rituals of propitiatory meals - from feeding the gods, the priest, the son-in-law or the dead - to the historic symbolism of milk, and from the probable fifteenth century Portuguese origins of the traditional sweets of Bengal to the intricate variety of art connected with food and ritual.

Table of Contents:

How Bengal discovered Chhana 1

Food, ritual and art in Bengal 27

Mileposts on a woman's journey 55

The propitiatory meal 69

Southern Cook Book of Fine Old Recipes or Sugar Pie and Jelly Roll

Southern Cook Book of Fine Old Recipes

Author: Lillie Lustig

APPETIZERS Avocado Canapes.....47 Cheese Appetizer for the Master's Cocktail.....47 Delicious Appetizer.....47 Papaya Canape.....26 Papaya Cocktail.....26 Pigs in Blankets.....47 Shrimp Avocado Cocktail.....47 Shrimp Paste.....18 BEVERAGES Egg Nog.....48 Idle Hour Cocktail.....48 Mint Julep.....48 Mint Tea.....21 Orange Julep.....48 Planter's Punch.....48 Spiced Cider.....48 Syllabub, North Carolina.....48 Tom and Jerry, Southern Style.....48 Zazarac Cocktail.....48 BREAD AND BISCUITS Batter Bread, Mulatto Style.....32 Baking Powder Biscuits, Mammy's.....32 Beaten Biscuits.....33 Buttermilk Muffins.....33 Cheese Biscuits.....32 Corn Bread, Miss Lee's Southern.....11 Corn Cakes, Richmond.....11 Corn Meal Muffins.....11 Corn Sticks.....22 Crackling Bread....11 Four o'clock Tea Scones.....11 Good Morning Biscuits.....32 Hot Bread, Sally Lunn....11 Nut Bread.....43 Raisin Biscuits....33 Spoon Bread, Southern.....11 CAKES Angel Food Cake, Bride's....42 Blackberry Roll....28 Brown and White Cake....42 Christening Cake....47 Confederate Coffee Cake....42 Fruit Cake.....42 Gingerbread, Miss Rosa's....41 Hot Frosted Gingerbread....41 Jelly Roll, None-So-Good....41 Lady Baltimore Cake....42 Marble Cake, Plantation....42 Old-Fashioned Strawberry Shortcake....41 Orange Cake....40 Palm Beach Poincianna Cake....42 Pecan Nut Cake....26 Pineapple Upside Down Cake....42 Spiced Devil's Food Cake....43 Strawberry Jam Cake....24 CANDIES Candied Orange or Grapefruit Peel....46 Caramels, Grandmother's....46 Cocoanut Pralines, Florida....46 Fudge, Aunt Sarah's....46 Goober Brittle....46 Pecan Fondant 46 Pralines, New Orleans....46 EGGS Creole Omelet....29 Eggs Biltmore Goldenrod....29 Eggs, NewOrleans....29Eggs, Ponce de Leon....29 Eggs Stuffed with Chicken Livers....29 FRITTERS, PANCAKES, WAFFLES and MUSH Apple Fritters....28 Apricot Fritters....28 Corn Bread Fritters....28 Corn Fritters....28 Corn Meal Dodgers for Pot Likker....6 Corn Meal Mush....35 Flannel Cakes....32 Flapjacks, Georgia....32 Fruit Fritter Batter....28 Griddle Cakes....32 Griddle Cakes, Sour Milk....32 Hoe Cake....30 Orange Fritters....28 Peach Fritters....28 Pear Fritters....28 Popovers, Good Old Southern....31 Rice Flour Waffles....34 Rice Waffles....32 Tallahassee Hush Puppies....30 Waffles, Louisiana....32 Waffles, Virginia....32 FRUIT AND VEGETABLES Apples, Glazed Baked....25 Artichokes....27 Bananas, Baked....25 Beans, Home-Baked....27 Cantaloupe, Spiced....25 Carrots, Candied....27 Carrot Pudding....38 Corn Custard, Southern....30 Corn Pudding....30 Egg Plant....27 Hominy or Grits....30 Hominy or Grits, Baked....34 Hopping John....27 Kumquats and Prunes, Stewed....25 Lima Beans, Fresh....28 Okra....27 Okra, Fried....27 Okra and Tomatoes....27 Oranges, Baked....26 Peaches, Fried....25 Papaya Baked....26 Parsnips and Salt Pork....10 Peas, Creamed Green....28 Peppers, Creole Stuffed....27 Prunes Savannah Stewed....25 Rice, Curried....34 Rice, Mulatto....34 Rice and Pineapple....34 Rice Cakes, Creole....34 Rice Croquettes, Dinah's....34 Salsify (Oyster Plant)....27 String Beans and Bacon, Old Fashioned....27 Squash, Stuffed....28 Squash Cakes, Fried....27 Wild Rice and Mushrooms....34 ICINGS Brown Sugar Frosting....44 Butter Icing....44 Mocha Icing....44 Never Fail Icing....44 Orange Icing....44 Royal Poincianna Cake Filling....42 JELLIES AND JAMS Grapefruit and Pineapple Marmalade....26 Guava Jelly....26 OrangeMarmalade....26 Pear Chips....46 Sherry Wine Jelly....47 MEAT Brunswick Stew.....16 Burgoo, Kentucky....6 Burgoo for Small Parties....13 Chitterlings....14 Corned Beef Hash....13 Creole Beef Stew, Aunt Linda's....13 Creole Goulash....13 Dried Beef a la Maryland....17 Frogs' Legs, Calvert Manor....10 Ham and Pineapple....14 Ham, Baked....14 Ham, Baked with Apples.....14 Ham, Broiled.....14 Ham, Smithfield....14 Hamburger-Bacon Roast....14 Hamburger Steak, Broiled....14 Hare, Belgian, a la Maryland.....10 Jambalayah (a Creole Dish).....13 Lamb, Barbecued 16.....16 Liver a la Madame Begue.....10 Opossum....16 Pork Chops, Stuffed....10 Pig, Roast Suckling.....16 Ribs of Beef a la Mission....10 Sweetbreads and Mushrooms....10 Veal Fricassee, Old Dominion....10 Veal Paprika....10 MEAT AND POULTRY STUFFING Apple Stuffing.....22 Bread Stuffing....22 Chestnut Stuffing....22 Cornbread Dressing....22 Oyster Stuffing....22 MISCELLANEOUS ITEMS Chestnut Souffle....21 Crepes Suzette, New Orleans....41 Curds and Cream....28 Scrapple, South Carolina....28 Welsh Rarebit.....47 PIES Apple Pot Pie....38 Butterscotch Pie....38 Chess Pie....37 Cocoanut Pie....37 Jelly Pie....37 Kentucky Pie....37 Lemon Pie, Real Southern....37 Pecan Pie, White House....38 Pie Dough or Southern Pastry....37 Pineapple Custard Pie, Nannie's....38 Pumpkin Pie....37 Raisin Pie....38 POTATOES Potatoes, Baked Stuffed....35 Potato Croquettes, Piedmont....35 Potatoes, Hashed Browned....35 Potatoes, Scalloped....35 Sweet Potatoes in Honey....36 Sweet Potato, Georgian Style....35 Sweet Potatoes, Pineapple and Marshmallows....36 Sweet Potato Pone....35 Sweet Potatoes, Scalloped....36 Sweet Potatoes, Stuffed.....35 Yams, Candied....35Yam Puff....35 Yams, Sugared....36 POULTRY Chicken a la Tartare....11 Chicken, Barbecued....12 Chicken, Cakes....12 Chicken Chili Con Carne....17 Chicken, Fried Maryland....12 Chicken Hash....12 Chicken Liver Ramekins....29 Chicken Casserole, Rice....11 Chicken Pot Pie, Miss Cecilia's....12 Chicken, Roasted....12 Chicken, Shortcake Dixie....11 Chicken Stewed and Dumplings....12 Chicken Terrapin....13 Duck, Roasted....13 Mock Terrapin Stew....11 Partridge, Roasted....15 Pigeon Pie....11 Squab, Roasted with Rice, Pilau....11 Turkey, Roasted....12 PUDDINGS Ambrosia.....38 Apple Dumplings....39 Barbara Fritchie Pudding....40 Batter Pudding, Southern....39 Boiled Custard....39 Bread Pudding....40 Cottage Pudding, Paulina's Delicious.....40 Jelly Meringue....26 Molasses Pudding....40 Orange Fluffs, Baked.....44 Orange Marmalade Bread Pudding....39 Pandowdy, Monticello....39 Plum Pudding....39 Plum Pudding, Plantation....40 Queen of Trifles Pudding....39 Raw Apple Float.....41 Rice Custard....40 Southern Whip....44 Spanish Cream....44 SALADS AND RELISHES Apple Chutney.....26 Avocado or Alligator Pear Salad.....23 Cherries, Pickled Captain Henry's....25 Cole Slaw, Mississippi.....23 Chicken-and-Fruit Salad.....23 Cinnamon Apple Salad.....23 Grapefruit Ring....23 Guspachy Salad, Florida....23 Indian Relish....25 Jean Lafitte Salad....23 Papaya Recipes....26 Pepper Relish.....25 Poinsettia Salad....23 Shrimp Salad with Peas....18 SAUCES AND DRESSINGS Apple Ball Sauce for Suckling Pig....16 Barbecue Sauce.....16 Brandy Sauce for Fritters....24 Creamed Gravy for Fried Chicken....12 Egg Nog Sauce....44 Foaming Sauce for Fruit Puddings....24 French Dressings....21 Frozen Mint Ice for Roast Lamb....24 Hard Sauce....24 Hollandaise Sauce Supreme....21 Horseradish Sauce....21 Lemon Sauce for Fritters....28 Mayonnaise Dressing....21 Mushroom Sauce....24 Poultry Sauce, Louisiana.....15 Raisin Sauce for Ham.....24 Rhubarb Sauce....24 Shrimp Sauce....18 Sour Cream Dressing....21 Sour Cream Dressing, Richmond....21 Tomato Sauce....24 White Sauce....24 SEA FOOD Bouillabaisse....17 Crab Croquettes....18 Crabs, Deviled Norfolk....18 Diamond Back Terrapin Stew....20 Fish Cakes.....20 Flounder, Fillets of....20 Herring Roe....20 Lobster & la Newburg....19 Lobster Thermidor....19 Mackerel, Broiled Spanish.....20 Oysters, Browned.....19 Oysters Fried a la Norfolk.....19 Oyster Loaf Chesapeake.....19 Oysters, Louisiana....19 Oyster Pie....18 Planked Shad....15 Pompano with Shrimp Stuffing....20 Shrimps Caliente....18 Shrimp and Rice Croquettes....18 SMALL CAKES AND COOKIES Brownies Chocolate Indians.....45 Colonial Cookies.....45 Currant Cakes....45 Doughnuts, Pickaninny....43 Ginger Cookies Plantation.....45 Nut Drop Cookies Topsy's.....45 Orange Cookies, Florida....45 Pecan Brownies, Georgia....46 Short'nin' Bread....42 Sour Cream Cookies, Plantation....45 SOUPS Almond Chicken Soup....7 Bean Soup, Southern....7 Black Bean Soup....7 Chicken Cream Soup....7 Chicken Gumbo....7 Chicken Oyster Gumbo....8 Crab Soup, Baltimore....8 Crayfish Bisque....15 Cream of Crab Soup. Maryland....8 Creole (Soup a la Madame Begue)....9 Gumbo, Southern....7 Jellied Melange....9 Okra Soup....7 Onion Soup au Gratin....9 Oyster Bisque....8 Oyster Soup....8 Plantation Soup....9 Pot Likker....6 Shrimp Gumbo....8 Southern Jugged Soup....9 Turtle Soup Pendennis....17 Vegetable Bouillon....9

Book review: Pregnancy For Dummies or Reconstructing Illness

Sugar Pie and Jelly Roll: Sweets from a Southern Kitchen

Author: Robbin Gourley

Raised on a farm in North Carolina, Robbin Gourley started baking as a child the day she got her first toy oven. She's been producing beautiful paintings for almost as long. Her newest cookbook is a perfect combination of all of Gourley's talents, bringing together over sixty of her classic Southern dessert recipes (ranging from Chocolate Chess Pie to Syllabub), and over seventy-five of her delicate watercolors. Taking us back through reminiscences of her youth, Gourley shares how sweets wound their way through her childhood and family: the Raspberry Summer Pudding that her mother made with their freshly picked berries, the Pumpkin Chiffon Pie her uncle couldn't resist, and the Sugar-Crust Pound Cake that became her father's favorite. Divided into sections, the cookbook features easy-to-follow recipes for Pies, Crisps, and Crumbles; Puddings and Custards; Candy, Cookies and Bars; Favorite Cakes;Chilled and Spirited Desserts; Embellishments and Sauces.

Just the thing to round out the meal, Sugar Pie and Jelly Roll makes creating desserts as much fun as helping them disappear.

Library Journal

This charming little book offers 60 recipes for favorite Southern treats, such as Opera Creams and Burnt-Sugar Cake, illustrated with the author's delightful watercolors. The text is forthright, informative, and often amusing: "The problem with chess pies is that despite the sublime pleasure they deliver, they are ugly as sin--so don't present them as le grande finale" (she's right, but it's reassuring to have someone say so), or, " sickly marshmallows sandwiched between undistinguished chocolate wafers--[do] not a moon pie make. This [one] is a dreamy mocha cream." A good companion to James Villas's excellent My Mother's Southern Desserts, this is recommended for most baking collections. Copyright 2000 Cahners Business Information.

Table of Contents:

1 PIES, CRISPS & CRUMBLES:

PIE SHELL

BUTTERMILK PIE

CHESS PIE

CHOCOLATE CHESS PIE

MUZZ'S LEMON CHESS PIE

PEACE PIE

BRAMBLE CRUMBLE

APPLE CRISP

FRIED FRUIT PIES

COCONUT CUSTARD PIE

PUMPKIN CHIFFON PIE

SHOOFLY PIE

LEMON MERINGUE PIE

MOON PIE

29 PUDDINGS & CUSTARDS:

MOM'S CHERRY PUDDING

WILD PERSIMMON PUDDING

RASPBERRY SUMMER PUDDING

NOVEMBER PUDDING

APRICOT BREAD PUDDING

CHOCOLATE PUDDING

KAY BENNETT'S DEEP-DISH SWEET POTATO PUDDING

PEARS IN NIGHTSHIRTS

47 CANDY:

PEANUT BRITTLE

CARMELS

DIVINITY

MOTHER'S FUDGE

CHOCOLATE-COVERED PEANUT BUTTER BONBONS

CANDIED FRUIT PEELS DIPPED IN CHOCOLATE

PRALINES

PULLED MINTS

SIMPLE BUTTER MINTS

MISS TRIXIE'S CANDIED POPCORN

OPERA CREAMS

65 COOKIES & BARS:

CHESS CHEWIES

ORANGE BLOSSOMS

PAM'S FROSTY DATE BALLS

GUMDROP COOKIES

MERINGUE SURPRISES

PECAN DROPS

LIBBY ROBBINS'S SCOTCHIES

MRS. WHITMORE'S COOKIES

LEMON KISSES

79 FAVORITE CAKES:

FIG CAKE

JELLY ROLL

BURNT-SUGAR CAKE WITH BURNT-SUGAR FROSTING

CHRISTMAS ORANGE CAKE

SUGAR-CRUST POUND CAKE WITH SHERRY SAUCE

WARM CHOCOLATE CAKE

PAM'S PERSIMMON-APPLE CAKE

CREAM PUFFS

101 CHILLED & SPIRITED DESSERTS:

PEACH ICE CREAM

SNOW CREAM

FROZEN FRUIT COMPOTE

AMBROSIA

WINE JELLY

POACHED PEACHES WITH WHOLE PEPPERCORNS

FIGS IN SPICED WINE

SYLLABUB

EMBELLISHMENTS:

RASPBERRY SAUCE

BOURBON SAUCE

HOT FUDGE SAUCE

REAL WHIPPED CREAM

AUNT LEECIE'S CUSTARD SAUCE

NORMAN'S NOG

Soyfoods Cooking for a Positive Menopause or Tomatoes

Soyfoods Cooking for a Positive Menopause

Author: Bryanna Clark Grogan

There is a growing body of evidence that eating soy protein can help reduce the discomfort some women experience during menopause and protect them against heart disease later in life. Read the latest information on why soyfoods work so effectively to help women through menopause, and learn the secrets for making delicious meals with soyfoods that your whole family will look forward to sharing with you.

Book about: Massage Secrets for Lovers or How to Stay Sober

Tomatoes

Author: Rose Marie Donhauser

Our Heavenly Treats Series continues with three fresh titles, each accompanied by a miniature kitchen utensil. Perfect gifts for all occasions. From its origins in Central and South America to its conquest of every country on the map, tomatoes have become one of the most popular fruits with varying colors from red, yellow and green, to even black. You'll find a collection of international dishes, where tomatoes are often not served as main dishes, to appetizers, salads, meat and fish dishes, and sauces and drinks. Learn about the rich nutritional value and medicinal properties of these sun-loving fruits. You'll also find helpful information on the many varieties of tomatoes, including cherry, beefsteak, plum, green, tomatillos, and other well-known varieties. Find helpful tips on cultivation, storage, preparation, and processing. Whether you cook, bake, fry, or eat them fully-ripened off the vine, tomatoes are sure to add color and taste to any dish.

Far East Down East or Cooking

Far East, Down East: Maine's Freshest Foods Spiced with Asia's Finest Flavors: A Cookbook

Author: Bruce DeMustchin

Drawing on his experiences living and traveling in Asia and New England, Bruce DeMustchine has developed a spicy, flavorful selection of recipes that fuse the best of Maine's (and New England's) fresh seafoods -- as well as meat and poultry -- fruits, and vegetables with cooking techniques and seasonings from the Far East. Overall, the emphasis is on simplicity of preparation. The Flavors of the Far East chapter shows and discusses many of the key ingredients used in this cuisine: curries and other spices, coconut milk, soy sauce, and chile peppers. The book includes beautiful color photographs of many of the dishes.

Book review: Yogilates or The Ostomy Book

Cooking

Author: Henry Beard

Hilarious all the way from al dente to Zinfandel, this essential volume defines and illustrates most terms likely to be shouted in the kitchen.

Cocina Asiatica or Antipasti and Tapas

Cocina Asiatica

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.

Go to: Analyse Économique de Loi

Antipasti and Tapas: Small Plates, Trendy and Classic (Quick and Easy Series)

Author: Cornelia Schinharl

The Quick & Easy series features small, compact cookbooks, emphasizing everyday--quick and practical--cooking. Readily available ingredients are used to produce mouthwatering and visually appealing dishes for daily meals. The books feature contemporary content. Well-designed layouts, and beautiful color photography throughout. A useful table leads each book, doubling as both a table of contents and recipe description. Information such as number of calories, recipes with big portions, take-along food, fast recipes, and ultra-simple recipes, are highlighted. Helpful hints and cooking tips punctuate the text offering sensible strategies for everyday eating. Antipasti and Tapas provides the perfect antidote to today's over-stuffed plates. This Quick & Easy book allows readers to experiment with a variety of small servings for snacks, small meals, and appetizers. Featuring flavors from Italy and Spain, Antipasti and Tapas will bring a fresh approach to your table, one small plate at a time.

Table of Contents:

	Information
	Lingo	4
	Quick Recipes	5
	Seafood Preparation	6
	Baking Ciabatta	7
	Herb and Spice Glossary	8
	Recipes
	Finger Food	10
	Fork Food	22
	Small Plates with Bread	36
	Easy Small Plates	48
	Appendix
	Small Plates for Parties (buffet-style)	58
	Index	60
	Credits	62
	10 Tips for Success	64

The Food of Santa Fe or Whats What in Japanese Restaurants

The Food of Santa Fe: Authentic Recipes from the American Southwest

Author: Dave DeWitt

The Food of Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. The tasty and easy-to-prepare recipes include basics like salsas, burritos, and sopaipillas, and modern creations like Orange-Marinated Chicken Fajitas and Wild Mushroom and Leek Tamale

Recipes have been contributed by top Santa Fe restaurants, including Santa Fe School of Cooking, El Farol, La Fonda Hotel, Paul's Coyote Cafe, Pink Adobe, Inn of the Anasazi, Maria's New Mexican Kitchen, Santacafe, La Casa Sena, and Cafe Pasqual's.

Interesting textbook: Dalla dissertazione al libro (guide del Chicago a scrittura, pubblicante ed alle serie di pubblicazione)

What's What in Japanese Restaurants: A Guide to Ordering, Eating and Enjoying

Author: Robb Satterwhit

The cities and towns of Japan abound with delightful relatively inexpensive restaurants. Most of them specialize, choosing to focus on one type of food and do it well. They explore variations of flavor and ingredients and frequently offer seasonal dishes. But how do you know what to order? How can you make sense of the jumbled menu in your hands? What if you miss out on a true delicacy?
What's What in Japanese Restaurants supplies the answers to these questions and many more, while at the same time providing a fascinating look at Japanese culture through a gustatory lens. Longtime food writer and enthusiast Robb Satterwhite delves into the intricacies of Japanese victuals, restaurant etiquette, and regional food variations. He explores culinary history and furnishes precise sample menus in Japanese and English that allow anyone to decipher, order, and fully enjoy a wholesome Japanese meal.
There are over two dozen types of Japanese cuisine from sushi and yakitori to traditiona1 temple fare and tofu cookery. The nuances and pleasures of Japanese food can be endlessly fascinating-if you know how and what to order. For food lovers and diners alike, What's What in Japanese Restaurants is the perfect introduction to authentic Japanese cooking.

Washington Post

"This extremely helpful guide ... offers a comprehensive approach to the language of Japanese dining."

New York - WCBS Radio

"Wonderfully handy ... Plenty of pictures, how-to's, food vocabulary, and much more."

The Houston Post - Shelby Hodge

"The real joy ... is the careful history and description of the various dishes, toppings, and accompaniments ... If only I had What's What in Japanese Restaurants with me on my Japan travels."

Berry Fruit or Sweet Treats

Berry Fruit: Value-Added Products for Health Promotion

Author: Yanyun Zhao

Valued for its unique flavors, textures, and colors, berry fruits is a rapidly-growing crop that provides significant health benefits due to its high antioxidants. Berry Fruit: Value-Added Products for Health Promotion provides an understanding of its functional chemicals, shelf-life and microbial safety concerns, as well as its applications in the food industry. Written by international experts, each chapter presents scientific background, research results, critical reviews of relevant issues, and case studies. Readers will learn about bioactive food constituents and their potential health benefits, methods of enhancing food quality, and potential uses of berry processing by-products.

Table of Contents:

Bioactive compounds of berry fruit     1
Berry crops: Worldwide area and production systems   Bernadine C. Strik     3
Chemical components of berry fruits   Stephen T. Talcott     51
Berry fruit phytochemicals   Luke R. Howard   Tiffany J. Hager     73
Natural pigments of berries: Functionality and application   M. Monica Giusti   Pu Jing     105
Antioxidant capacity and phenolic content of berry fruits as affected by genotype, preharvest conditions, maturity, and postharvest handling   Shiow Y. Wang     147
The potential health benefits of phytochemicals in berries for protecting against cancer and coronary heart disease   Rui Hai Liu     187
Quality and safety of berry fruit during postharvest handling and storage     205
Quality of berries associated with preharvest and postharvest conditions   Elizabeth Mitcham     207
Microbial safety concerns of berry fruit   Mark A. Daeschel   Pathima Udompijitkul     229
Postharvest handling, storage, and treatment of fresh market berries   Cynthia Bower     261
Processing technologies for developing value-added berry fruit products     289
Freezing process of berries   Yanyun Zhao     291
Dehydration of berries   Fernando E. Figuerola     313
Commercial canning of berries   Hosahalli S. Ramaswamy   Yang Meng     335
Berry jams and jellies   Fernando E. Figuerola     367
Utilization of berry processing by-products   Yanyun Zhao     387
Index     411

Go to: PeopleSoft HRMS Bericht

Sweet Treats: 12 Delectable Quilts from 2 Easy Blocks

Author: Sandy Bonsib

Mmm, mmm, good! In Sweet Treats, popular teacher Sandy Bonsib shows how to create tasty effects with just two simple blocks--four-patch blocks and half-square triangle blocks. The resulting quilts, following principles of color and value, look intricate and sophisticated. As an added bonus, there are ten recipes for decadent desserts. It's a quilting party in a book!

* Tasty results with just four-patch and half-square triangle blocks

* Includes 10 yummy recipes for Chocolate Decadence, Blueberry Cobbler, and more

Wines of Lebanon or Complete Clammer

Wines of Lebanon

Author: Michael Karam

Wines of Lebanon explores the culture of winemaking and tells the gripping history of wine production in Lebanon, which has endured war, depression, and religious intolerance. At once a wine guide and cultural history, the extensively illustrated Wines of Lebanon is a valuable reference for connoisseurs, travelers, and casual readers alike.

See also: Rise of American Democracy or Jihad vs McWorld

Complete Clammer

Author: Christopher R Reask

Here is a revised and updated edition of a much hailed little handbook on how to gather and prepare clams, oysters, mussels and scallops, for seaside foragers and food lovers on all coasts.

Library Journal

Reaske offers soup-to-nuts (to have around your main seafood course) guides to catching clams, oysters, mussels, crabs, and lobsters. Each book presents details on the equipment needed, biological information, plus tips on preparing the fish and a few recipes. Any library near a coastline would do well to have these on hand. Copyright 1999 Cahners Business Information.

Filipino Cooking for the Common Family or Is God a Vegetarian

Filipino Cooking for the Common Family

Author: C L Bedell

Filipino Cooking for the Common Family is a collection of over 100 authentic Filipino recipes that can be prepared with ease. These dishes are simple enough for the typical nightly dinner, but sophisticated enough to serve to invited guests. This book contains a wide variety of dishes featuring beef, pork, poultry and seafood. Vegetarian dishes and desserts are also included. Whether you like you meals spicy or mild, sweet or sour, you are certain to find the perfect dinner solution here. Even a novice cook can prepare incredible Filipino meals using these easy to follow recipes. A complete list of common cooking terms and ingredients is also included. Whether you are looking to add a little variety to the nightly meal or searching for that special item to add to your restaurant menu, you will find everything you need here. You will love Filipino Cooking for the Common Family.

New interesting book: The House on Garibaldi Street or Gerald R Ford

Is God a Vegetarian?: Christianity, Vegetarianism, and Animal Rights

Author: Richard Alan Alan Young

Close readings of key biblical texts pertaining to dietary customs, vegetarianism, and animal rights comprise the substance of this book. Rather than ignoring or offering a literal, 20th-century interpretation of the passages, Young analyzes the voices of these conflicting dietary motifs within their own social contexts.

Choice Magazine

As a proponent of a narrative ethic of virtues, [Young] portrays the main biblical story as one of moving from the nonviolent peace of creation to the Peaceable Kingdom at the end with, in between, a divine permission of meat eating and sacrifices as a concession to human limitations and existing customs. He invites his readers to enter this story, he provides vegetarian recipes with each chapter and an epilogue on how to achieve a healthful vegetarian diet, and he answers the typical arguments of meat-eating biblical Christians. A valuable addition to any collection that deals with vegetarianism or Biblical studies.

Publishers Weekly

Young, who teaches New Testament at Temple Baptist Seminary, is as concerned with how to read scripture as he is with vegetarianism. As a result, he offers an insightful account of biblical ethics combined with an accessible argument for vegetarianism. Rather than mining scripture for proof texts, he searches for "directional markers" that serve as "flexible guidelines" for Christians looking to make moral decisions about animal rights and vegetarianism. His argument against cruelty to animals is not grounded in an abstract set of rights but in a narrative account that depicts a God intimately related to the whole of creation. Not set simply on proving that Jesus was a vegetarian, Young describes a peaceable kingdom where harmonious relations among creatures is more consistent with the Hebrew understanding of God than is a world marked by violence. Young returns repeatedly to biblical images of a peaceable kingdom and asks how we can evoke similar images in our own places and times. Each of his 13 chapters ends with two vegetarian recipes, and the epilogue offers a simple but well-documented account of "going veggie." As a whole, the book is a practical introduction to ethics made particularly accessible by sustained attention to a single popular issue. It is also an articulate case for vegetarianism that is neither simply a popular treatise on health and diet nor a political treatise on animal rights. Young's book offers a thoughtful reflection on a world of peace and justice in which, though we may not be what we eat, what we eat, and why, is an integral part of who we are. (Oct.)

Library Journal

Religions have been used to justify variations of human behavior ranging from how to wage war to ways of preserving peace. The religious reasons why humans should restrain from eating meat are the concern of these two books. Berry, historical adviser to the North American Vegetarian Society, has compiled essays discussing how the world's religions (Jainism, Buddhism, Hinduism, Taoism, Judaism, Roman Catholic and Protestant Christianity, and Sufism) have dealt with vegetarianism. Accompanying each essay is an interview with a vegetarian practitioner of that particular faith, usually a clergy member, monk, or self-proclaimed follower. The true value of this book is in these interviews, where the scholarly interpretations of religious texts come alive in the daily practices of the believers. Unlike Berry, Young (New Testament studies, Temple Baptist Seminary) restricts his perspective to biblical interpretations of text concerning the dietary laws and customs of Christians and Jews. It is through this careful reading of the Bible that he engages the reader in a discussion of the dilemma, both religious and social, of whether "real" Christians should be vegetarians. He expands his thesis to include animal testing and experimentation, the fur industry, and animal factories. Both books strongly advocate vegetarianism, and the theological arguments are biased toward non-meat eating, but this does not distract from the deep scholarship performed by both authors. For those who are seeking a religious basis for their vegetarianism, these two books are essential reading. Recommended for all libraries.--Glenn Masuchika, Chaminade Univ. Lib., Honolulu

Table of Contents:

	Foreword
	Preface
	Introduction
1	Was Jesus a Vegetarian?	1
2	Would a Veggie Garfield Be a Happy Cat?	15
3	Was God the First Tanner?	28
4	Was Noah's Ark an Early Food Factory?	41
5	Didn't God Permit Us to Eat Meat?	53
6	Isn't Passover Lamb the Main Entree?	65
7	Was Jesus Kosher?	77
8	Didn't John the Baptist Snack on Locusts?	90
9	Doesn't God Care about Our Health?	102
10	Didn't Paul Condemn Vegetarianism as Heresy?	115
11	Is Christian Vegetarianism Only for Desert Monks?	127
12	Will There Be Slaughterhouses in Heaven?	140
13	What Then Shall We Eat?	153
	Epilogue: Going Vegetarian	167
	Further Reading	178
	General Index	181
	Recipe Index	187

One Fish Two Fish Crawfish Bluefish or Champagne and Sparkling Wines

One Fish, Two Fish, Crawfish, Bluefish

Author: Carole C Baldwin

America's top chefs present delectable and ecologically sound seafood recipes.Earth's oceans were once thought to be inexhaustible sources of food, but we now know that they cannot sustain the demands we are placing on them. Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species: try Alice Waters's Dungeness Crab Salad with Meyer Lemon, Endive, and Watercress; Mario Batali's Atlantic Mackerel in Scapece with Lemon Thyme and Sweet Peppers; or Sautéed Soft-Shell Crabs on Asparagus from Jacques Pepin. By diversifying our seafood consumption, we can lessen the demand for problematic species and distribute the burden among a broad spectrum of well-managed stocks—and still prepare delicious meals. Beautifully illustrated with 25 color illustrations by Charlotte Knox.

About the Author:
: Carole C. Baldwin is a marine biologist at the Smithsonian's National Museum of Natural History and star of the IMAX film Galápagos. Julie H. Mounts is a research assistant at the museum.

Book review: Vegetables by 40 Great French Chefs or Martha Stewarts Gardening

Champagne and Sparkling Wines: A Complete Guide to Sparkling Wines from around the World

Author: Susie Barri

Sparkling wines are the ultimate celebratory drink—and they come in many different styles, from classy but costly Champagne to bargain but bubbly Cava. In her simple, straightforward guide, wine journalist Susie Barrie brings you up to date on the delicious variety, describing the differences in production techniques, comparing traditional and "New World" styles, and helping you choose just the right one. Fact boxes pack the pages, featuring tips on recommended sparkling wine producers, suggestions for serving the wines, and ideas for matching them with food.

Lafcadio Hearns Creole Cookbook or Real Greek Food

Lafcadio Hearn's Creole Cookbook: with the Addition of Drawings and Writings by Lafcadio Hearn during his Sojourn in New Orleans from 1877 to 1887 (La Cuisine Creole)

Author: Lafcadio Hearn

This cookbook, first published in 1885, was the first Creole cookbook ever printed. It is a rare collection of recipes from leading New Orleans chefs of the day, as well as from Creole housewives who shared their recipes and housekeeping tips with the writer and cartoonist throughout his stay in the city.

This volume is a long-lasting treasure trove of old New Orleans customs and an attractive addition to any cookbook library.

Book review: Muffins and Other Morning Bakes or Chocolate Unwrapped

Real Greek Food

Author: Theodore Kryiakou

Real Greek cuisine is the cuisine of the family, rich in the flavor that comes from fresh, healthful ingredients. Central to these savory dishes are olive oil, vegetables, yogurt, honey, fresh fish, and wine, providing all the benefits of the Mediterranean diet and more. In Real Greek Food, London's leading Greek chef presents 100 authentic recipes arranged in sections that follow the progression of a traditional meal: mezedes (starters), fagakia (small dishes), main courses, cheeses, and desserts. Featured among the recipes are a purée of yellow split peas whipped into unusual lightness with olive oil and herbs; crab claws simmered in fragrant Muscat wine; okra baked with tomatoes and parsley; succulent roast lamb ribs with crackling; and a rose petal meringue with blackberry-scented Manouri. Throughout, the many pleasures of Greek cuisine are captured in 70 tempting color photos.

Los Angeles Times

Don't expect yet another way to make moussaka or pastitsio. Those dishes are not included, making room for more unusual fare… some are so tempting you will want to try them at once.

Muffins and Other Morning Bakes or Chocolate Unwrapped

Muffins and Other Morning Bakes

Author: Linda Collister

A mouth-watering collection of 30 tempting, sweet and savory recipes for a delicious and nutritious start to the day. There's nothing better than home baking, and not even the best store-bought treat can compare.

Based on fresh or dried fruits and nuts, morning bakes are more robust and lower in fat and sugar that their rich pastry counterparts.

Each recipe includes overall cooking times, essential storage times, plus toasting and freezing details to help you plan, prepare, or bake in advance. For relaxed mornings, Muffins and Other Morning Bakes Saves you precious time and makes baking simple and enjoyable.

Interesting book: Coltura organizzativa di diagnostica e cambiante: Sulla base della struttura facente concorrenza di valori

Chocolate Unwrapped: The Surprising Health Benefits of America's Favorite Passion

Author: Rowan Jacobsen

Detailing the positive physical and psychological effects of chocolate, this book explores its colorful history, botany, and chemistry. Explaining the science behind chocolate, common myths about chocolate-that it causes acne, allergies, migraines, and hyperactivity-are dispelled, and its benefits-tannins in chocolate actually help prevent cavities-are revealed. Providing medical information relating to chocolate's high antioxidant levels and beneficial effects in terms of heart disease, cancer, aging, stroke, and Alzheimer's disease, the book also includes information regarding chocolate's mental health benefits. The included recipes provide a multitude of healthy ways to eat chocolate, from flourless chocolate cake to Mexican mole, and a comprehensive list of resources shows chocolate lovers where to find the best-quality chocolates around the world.

About the Author:
Rowan Jacobsen is the former managing editor of Healing Arts Press. He lives in Montpelier, Vermont.

Table of Contents:

	Introduction	1
1.	A Brief History of Chocolate	8
2.	From Bean to Bonbon	22
	Dark Chocolate	29
	Milk Chocolate	31
	Cocoa Powder	32
	The Proof Is in the Pudding	33
3.	Chocolate Is Health Food	34
	What Are Antioxidants?	35
	Top Antioxidant Foods	36
	How Antioxidants Work	37
	The Panama Paradox	40
	Tasty Aspirin?	41
	Chocolate Studies	42
	Other Antioxidant Studies	43
	Cardiovascular Disease	43
	Cancer	45
	Alzheimer's Disease	46
	Arthritis	47
	Asthma and Allergies	48
	Cough Suppressant	48
	The Big Picture	49
4.	What's in Chocolate?	50
	The Skinny on Fat	50
	Chocolate Nutrients	54
	Nutrient Information of Dark Chocolate	55
	Cocoa Content	58
5.	Chocolate on the Brain	61
	Caffeine	62
	Theobromine	63
	Serotonin and Tryptophan	64
	Phenylethylamine	65
	Anandamide	66
	The Perfect Storm	68
	Cravings	69
6.	Melting the Myths	72
	Acne	73
	Allergies	74
	ADHD	75
	Cavities	76
	Heart Palpitations	77
	Migraines	77
	Obesity	79
7.	Chocolate Growing Today: Child Labor and Environmental Issues	80
	Labor Practices	81
	Environmental Issues	85
8.	Recipes	89
	Chocolate Sauce	91
	Chocolate Tandoori	92
	Chocolate Corn Bread	94
	Mary's Holy Mole	96
	Sicilian Chocolate Pasta	98
	New World Nachos	100
	Chocolate Breakfast Atole	101
	Grown-up Hot Chocolate	102
	Righteous Cookies	104
	Not-Messing-Around Chocolate Cake	106
	World's Best Brownies	108
	Simple Chocolate Mouse	110
	Enrobed Bananas	112
	Conclusion: Chocolate Is Not Sinful	113
	Resources: The World's Healthiest, Most Delicious Chocolate, Delivered to Your Door	115
	Chocolate Companies	115
	Mail Order	121
	Magazines	122
	Informational Websites	122
	Acknowledgments	124
	References	125

Compliments of or Chocolate Passion

Compliments of

Author: Womans Exchange of Memphis Staff

Experience the grace and charm of southern entertaining with Compliments Of. This hardback edition contains over 250 tested recipes representing the casual sophistication of both the old and new south. Stunning photography, special occasion menus and fabulous recipes from members and regional chefs make this book a must buy.

Book about: Folk Remedies That Work or Healing Art of QI Gong

Chocolate Passion: Recipes and Inspiration from the Kitchens of I Chocolatier/I Magazine

Author: Timothy Moriarty

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Bon Apppetit - Nancy Rommelmann

For those looking for a chocolate challenge will enjoy Chocolate Passion by Tish Boyle and Timothy Moriarty. The book eases readers in with an opening chapter on the origins, history and preparation of this universally loved food, then wham! hits us with recipes that are not for the faint of heart.

Publishers Weekly

Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepare--and that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.) Copyright 1999 Cahners Business Information.

What People Are Saying

Maida Heatter
The greatest chocolate desserts ever...Yummy!

Table of Contents:

A Passion for Chocolate.
White Chocolate Desserts.
Milk Chocolate Desserts.
Dark Chocolate Desserts.
Chocolate Guide.
Index.

Trail Bosss Cowboy Cookbook or California Sizzles

Trail Boss's Cowboy Cookbook

Author: Society for Range Management

More than 450 authentic rangeland dishes from twenty-four states and eight countries plus interesting historical notes.

Interesting textbook: Nutritional Biochemistry of the Vitamins or The Price of Smoking

California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle

Author: Junior League of Pasadena

The recipes from California Sizzles will take you into a sun-drenched land of mile-wide beaches and Hollywood glamour. Third place winner of a 1993 Tabasco Community Cookbook Awards.

Table of Contents:

	Introduction
Chapter 1	Start Your Engines: Bread and Breakfast	12
Chapter 2	Sneak Previews: Hot and Cold Appetizers	38
Chapter 3	Bowl Me Over: Soups, Chilis and Stews	68
Chapter 4	Botanical Gardens: Salads	86
Chapter 5	Pastas on Parade: Pasta	118
Chapter 6	Birds of Paradise: Poultry	142
	California Lifestyles: A lively glimpse of Southern California living	169
Chapter 7	Surf's Up: Seafood	194
Chapter 8	Beefing It Up: Beef, Lamb and Pork	214
Chapter 9	Star Studded Sides: Vegetables and Rice	238
Chapter 10	Aftershocks: Desserts	258

Atlanta Cooknotes or Sensational Salads

Atlanta Cooknotes

Author: Staff Of Junior League of Atlanta

Atlanta Cooknotes was added in the spring, and backordered because we had to order them from a different source. They have come in, and this is the sample I owe you. I believe this one is already in the Ingram system.

Read also Suzanne Somers Slim and Sexy Forever or A Small Dose of Toxicology

Sensational Salads

Author: Barbara Scott Goodman

The salad days are here! Barbara Scott-Goodman proves that there's no limit to the ways in which nature's freshest ingredients can be combined to make healthy, great-tasting salads for every palate, for every diet, and for every part of the meal. In Sensational Salads, she offers 70 unique and imaginative recipes for low-calorie, high-flavor dishes using greens, vegetables, fruits, and grains, as well as meats and seafood.

Included are mouth-watering recipes for appetizers, side dishes, and entrйes-such as Winter Fruit Salad with Goat Cheese and Walnuts; Savory Warm Duck, Orange, and Olive Salad; and Thai-Style Beef and Mint Salad-along with vinaigrettes and dressings. The book also features sections on selecting and using the wide variety of greens found in markets today, in addition to information on variations and menu planning. Sensational Salads is an invaluable resource for the growing number of home cooks who are as passionate about healthy eating as they are about delicious food.

Author Bio: Barbara Scott-Goodman is the and art director of several books about food and entertaining. She also writes and creates recipes and menus for Starchefs.com and American Express's Tables magazine. Judd Pilossof's photographs have appeared in all the major food magazines, and his advertising clients include Starbucks and Campbell's.

Cookies Galore or Party Food Made Easy

Cookies Galore

Author: Jacqueline Bellafontain

Cast your mind back to your childhood days and awaken your senses and memories with this heart-warming compendium of mouth watering and irresistible cookie recipes. From old staples like Double Choc-Chip Cookies, Oatmeal Raisin Cookies, to giant Tangy Cream Cheese Bars and Savory Whirls, you'll always be able to find a cookie to cater for all tastes and occasions. With over 120 recipes and loads of fabulous and inspiring photographs this book is the ultimate cookie book.

New interesting textbook: Mercadotecnia:la Verdadera Gente, Verdaderas Opciones

Party Food Made Easy: Canapes*Tapas*Fondues*Sushi

Author: Abigail Brown

There are three requirements for great party food: it should be delicious, satisfy a wide variety of tastes, and require a minimum of fuss—so hosts can enjoy themselves, too. Whether it's a casual get-together over spicy cheese fondue or a sumptuous celebration featuring caviar with sour cream and chives, these 150 recipes fill the bill to perfection—offering a lavish assortment of tapas, sushi, canapés, and fondues suitable for all occasions. Each chapter includes a useful section on equipment and key ingredients, plus tips on presentation and garnishes. And, to widen the range of choice, master recipes are followed by a series of variations using the same method but different components.

The Little Book of Bordeaux Wines or Lo Mejor De Francia

The Little Book of Bordeaux Wines

Author: Bruno Boidron

Flammarion presents its series of informative, richly illustrated guides, covering lifestyle and cultural topics. Find out everything you want to know about your favorite subject in one handy volume.

• Unique thematic treatment with extensive use of key words and cross-referencing
• Over 70 alphabetically organized bite-sized entries in every title
• Attractive slimline format
• 100 color illustrations
• Summaries of key facts and dates in easy-reference tables
• Exclusive buyer's guide or list of useful addresses to find out more

Go to: Real World Print Production or Hackers

Lo Mejor De Francia

Author: Edimat Libros Staff

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.

Slow Food or Williams Sonoma New Healthy Kitchen

Slow Food

Author: Jenni Fleetwood

From old-fashioned soups to casseroles, stews and perfect puddings and pies: taking the time to create authentic home-cooked food with maximum flavour. Over 20 mouthwatering recipes presented step-by-step with more than 125 colour photographs.

Interesting textbook: Information Technology and the Productivity Paradox or Behavior in Organizations

Williams-Sonoma New Healthy Kitchen: Main Dishes

Author: Georgeanne Brennan

With New Healthy Kitchen Main Dishes, you can improve your diet while enjoying recipes such as Honey-Glazed Lamb Chops with Apricot Salsa, Quail with Roasted Fresh Figs, or Tabbouleh with Lemony Scallops. This colorful series of healthy cookbooks takes a commonsense approach to eating right. Food fads and trendy diets may come and go, but your family doctor can tell you that you will never go wrong eating a wide variety of fresh vegetables and fruits, whole grains, and legumes.

We all know that we're supposed to be eating several servings of each of these foods every day. But you might not know that we're also supposed to be eating as many different colors of fruit and vegetable as possible. The naturally occurring pigments that give vibrant colors to fruits and vegetables also offer an array of unique health benefits, boosting your immune system and fighting common diseases and conditions as you age. These pigments and other plant compounds -- known as antioxidants and phytochemicals -- work in tandem with vitamins, minerals, and fiber to keep our bodies strong and well.

The amazing benefits of colorful foods, whole grains, legumes, seeds, and nuts are being studied in labs across the country and touted by government experts on nutrition. But all the good advice in the world won't help you put a healthy dinner on the table. The books of the New Healthy Kitchen series -- Starters, Main Dishes, and Desserts -- will do just that.

The 60 recipes in these pages, grouped by the color of a key ingredient, offer dozens of appealing and easy ways to bring a rainbow of fruits, vegetables, and grains into your daily meals. Even better, 24 "Fresh Ideas" suggest simpleways of enjoying fresh produce as a snack or side dish.

With New Healthy Kitchen Main Dishes, eating right won't be a sacrifice or a chore. In these books, healthy food means good food, simply prepared and a pleasure to eat.

Publishers Weekly

Fitting in squarely between Starters and Desserts, the two other volumes to date in the New Healthy Kitchen series edited by Chuck Williams, this richly illustrated volume proposes the rainbow approach to dining. It's not about calories or carbs, it's about reds and greens and browns; for each color has its own "phytochemicals," a word that appears as often in these pages as "butter" slides across the works of Julia Child. The organizing principle, which acknowledges its roots in the work of the Produce for Better Health Foundation, keys each recipe to the color of its principal ingredient. Otherwise the book is not particularly distinguished from others serving up new California cuisine-light, bright, herb-strewn and agreeably complex without being truly complicated. This is mostly scratch cooking, with exceptions for the likes of prepared horseradish and chicken stock. The one notable deviation is the Chickpea, Corn & Cilantro Salad, which calls for canned chickpeas; here taste and texture were apparently sacrificed to minimize the aggregate prep and cooking time. What the recipes don't mention is how much shopping time is required and how critical it is that the cook have access to specialty grocers in order to whip up a quick dish with purple asparagus or Puy lentils. (June) Copyright 2006 Reed Business Information.

Library Journal

Each volume in this new series includes 60 recipes, arranged by color of the main ingredient. The general introductions emphasize the nutritional benefits of a diet "rich in fruits, vegetables, legumes, and grains," as well as of "eating the rainbow," listing the health benefits of each color group. Brennan is a well-known cookbook author (e.g., Foods and Flavors of Haute Provence), and Langbein, a prolific cookbook writer from New Zealand. The recipes are simple and uncomplicated, and there are suggestions for other easy dishes in each section as well. Lavishly illustrated with color photographs, these large-format books have a design somewhat similar to that of Donna Hay's popular cookbooks. For larger collections. Copyright 2006 Reed Business Information.

Weeknight Survival Cookbook or Ice Cream

Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes

Author: Dena Irwin

Most quick and healthy cookbooks define "quick" as 30 minutes. In this step-by-step cookbook, registered Dean Irwin takes the term to Olympic speeds, offering 12 weeks of recipes for healthy dishes, each of which can be prepared in just ten minutes!

Table of Contents:

THE WEEKNIGHT SYSTEM.
Weeknight Menus.
GETTING ORGANIZED FOR HEALTHY WEEKNIGHT COOKING.
The Food Guide Pyramid--Hints for a Healthy Diet.
Supermarket Survival Guide--Aisle-by-Aisle Tips.
The Nutrition Facts Label--How to Interpret.
Kitchen Organization--Equipment and Ingredients.
Emergency Take Out Tips--Ideas for Healthiest Choices.
WEEKLY SHOPPING LISTS AND RECIPES--WEEKS 1 TO 12.
ADDITIONAL RECIPES.
Quick Pasta Meals.
Make-Ahead Casseroles.
Crockpot Meals.
Sweet Endings.
Index.

Interesting textbook: Contabilidade Intermediária

Ice Cream: The Delicious History

Author: Marilyn Powell

"In this delicious story of ice cream, we are taken on an exotic journey from the old world to the new, from ice harvesting in ancient China, to birthday celebrations in the age of Louis XIV, and even to otherworldly Pop-art to ice cream cones painted by Andy Warhol in the twentieth century. It's a story filled with history, adventure, myth, and intriguing facts about ice cream. Did you know that the Scots believed ice cream parlors were dens of iniquity? Or that there are more than seven hundred flavors and that the flavor you prefer expresses your personality?" Ice Cream is about the dessert itself and how we have come to regard it. As Marilyn Powell reveals, ice cream is the dessert of memory, a perfect food for the imagination. Containing illustrations, anecdotes, and famous recipes, Ice Cream will delight ice cream lovers around the world.

Dairy Free and Delicious or Persian Cooking

Dairy-Free and Delicious

Author: Brenda Davis

If you suffer from lactose intolerance or a milk allergy, this book will show you how to enjoy all the richness and flavors of your favorite comfort foods—without dairy products. Acclaimed vegan cookbook authors, Joanne Stepaniak & Bryanna Clark Grogan, present over 100 easy-to-prepare, delicious recipes. Nutrition expert Brenda Davis, R.D., explains the cause and symptoms of lactase intolerance and milk allergy, with home tests to determine whether you have an allergy and your level of sensitivity. Includes new sources for calcium, tips on building strong bones, and tables listing the lactase content of foods.

Interesting book: Commercio e societ� : Etica ed amministrazione del consegnatario

Persian Cooking: A Table of Exotic Delights

Author: Nesta Ramazani

Persian Cooking is a collection of 322 authentic recipes from one of the world's oldest culinary traditions. Clear and concise instructions make the dishes turn out exactly as they are supposed to.
Persian cooking is based on vegetables, fruits, grains and meat used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted.
The dishes can be made from ingredients found in almost any store. A guide to specialty stores is also included.
As has often been observed, rice preparation defines the quality of the Persian chef. It is covered here in detail.

Internet Book Watch

Persian cuisine is among the oldest in recorded human history and principally based on subtle and varied combinations of lamb, fruits, vegetables, and grains. Nesta Ramazani's Persian Cooking: A Table Of Exotic Delights offers nutritious, economical, and delicious recipes for appetizers, soups, stuffed vegetables, Persian souffles, yogurt dishes, salads, stewed meats, game birds, brad, pastries, puddings, sherbets, pickles, and more. From Mint and Parsley Soup with Green Plums, Stuffed Grape Leaves, Tomato Rice with Lamb, and Duckling in Pomegranate-Walnut Sauce, to Yogurt with Eggplant and Meatballs, Liver and Kidney Casserole, Pheasant with Cream, Chick-Pea Flower Cookies, and Pickled Cherry Tomatoes, Persian Cooking is a welcome and enthusiastically recommended addition to any ethnic and multicultural cookbook collection.