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.

See also: Last Chance to See or The Oxford Project

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.

Magic in the Kitchen or Girl Cant Cook

Magic in the Kitchen: The American Chef - Whimsical Portraits - Outstanding Recipes

Author: Jan Bartelsman

Taking inspiration from the surrealists, and adding a twist of twenty-first-century technology and a love of good food, photographer Jan Bartelsman turns his lenses on the United States' star chefs, traveling from coast to coast to photograph, interview, and collect recipes from such culinary luminaries as Julia Child, Thomas Keller, Charlie Trotter, and Daniel Boulud.

Bartelsman captures each chef's unique personality in hand-tinted photomontages enhanced by fanciful digitally generated elements to create a gallery that Food Arts magazine calls "fresh and spontaneous." Baby carrots rain down on Jean-Georges Vongerichten as he stands against the Manhattan skyline. Dancer-graceful Suzanne Goin strikes a pose with a Martha Graham-inspired carrot.

The chefs' recipes and comments are as lively as their portraits. Ming Tsai spices lobster with garlic and pepper, and serves it with lemongrass fried rice; Lydia Shire's gorgonzola dolce ravioli are paired with roasted summer peaches. This book is truly a delectable dish, the complexity and taste of which readers can savor for years to come.

Publishers Weekly

Magic in the Kitchen by Jan Bartelsman, offers a cheerier look at creative spirits 40 top American chefs, including Tom Colicchio and Nobu Matsuhisa. Bartelsman provides whimsical photographs (Joachim Splichal sports a potato peel hat; Lydia Shire floats on a flying carpet), while the chefs offer spunky autobiographies (Daniel Boulud's begins, "I am not a butter freak") and signature recipes. Copyright 2001 Cahners Business Information.

Table of Contents:

	Preface	6
	Introduction	8
	Julia Child	11
	Ben and Karen Barker	14
	Lidia Bastianich	19
	Rick Bayless	24
	Daniel Boulud	28
	Jeffrey Buben	33
	Tom Colicchio	38
	Gary Danko	42
	Robert del Grande	47
	Tracl des Jardins	54
	Rocco Dispirito	58
	Tom Douglas	62
	Wylie Dufresne	66
	Todd English	70
	Bobby Flay	74
	Claudia Fleming	78
	Suzanne Goin	82
	Christine Keff	88
	Thomas Keller	92
	Bob Kinkead	95
	Jean-Marie Lacroix	100
	Nobuyuki Matsuhisa	104
	Nancy Oakes	107
	Patrick O'Connell	111
	Tadashi Ono	116
	Michel Richard	123
	Eric Ripert	128
	Marcus Samuelsson	132
	Lydia Shire	136
	Katy Sparks	141
	Susan Spicer	146
	Joachim Splichal	149
	Allen Susser	154
	Rick Tramonto	160
	Charlie Trotter	164
	Ming Tsai	168
	Norman Van Aken	172
	Marc Vetri	175
	Jean-Georges Vongerichten	180
	Bob Waggoner	184
	About the Chefs	188
	The Restaurants	206
	Acknowledgments	210
	Index	211

Book about: Your Babys First Year Week by Week or Dying at Home

Girl Can't Cook: 250 Fabulous No-Fail Recipes a Girl Can't be Without

Author: Cinda Chavich

Chefs are becoming celebrities, and there are more cooking shows and cookbooks available than ever before. So why do so many people still declare, "I can't cook!"? Complex recipes, hard-to-find ingredients, and glossy food photography can intimidate and frustrate beginner cooks. Cinda Chavich feels your pain and gives you over 250 no-fail recipes you will love to make. Divided into three sections -- Sustenance, Decadence, and Observance -- recipes range from after-work supper ideas such as Easy Thai Chicken Salad, and Barbecue Pork Tenderloin to party menus such as Fondue Party, the PC Vegetarian Feast, and Baby Shower Buffet. The Valentine's Day Dinner with Seared Scallops in Champagne Sauce and Lamb Chops with Mustard Rub lets you pull out all the stops for that special someone. A perfect gift for the young-and-not-so-culinary-inclined, The Girl Can't Cook is the cookbook for fabulous kitchen goddesses in training everywhere.

Book of Cheese or Chinese Cooking for Beginners

Book of Cheese

Author: Charles Thom

Designed as a reference for the student and home cheese-maker, Charles Thom and Walter Fisk's 1918 book is intended to interpret the process of making and handling a variety of cheeses that are either made commerically or widely imported in America.

Read also Ethics and Public Policy or Child Soldiers in Africa

Chinese Cooking for Beginners (Chinese/German)

Author: Su Huei Huei Huang

One of Wei-Chuan Publishing's best sellers, Chinese Cooking for Beginners, Revised, contains a wide variety of newly simplified, updated recipes designed to pleasure the palate. Featuring American favorites in Chinese dishes such as Sweet and Sour Pork, Hot and Sour Soup, Moo Shoo Pork, Egg Foo Young, and even Dim Sum, this internationally popular cookbook contains helpful photographs of step-by-step preparation and ingredients. This medley of homey and fanciful delights offers easy, delicious, and familiar creations for the novice and the expert.