Biscuits Books

Wholefood and Vegetarian Cookery or Findhorn Book of Vegetarian Recipes

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

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.

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

2009-12-04T12:31:00.000-08:00

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

2009-12-03T08:50:00.000-08:00

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.

	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

2009-12-02T05:09:00.000-08:00

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.

	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

2009-12-01T01:28:00.000-08:00

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.

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.

Wheat Free Cook or Snacking Habits for Healthy Living

2009-11-29T21:47:00.000-08:00

Wheat-Free Cook: Gluten-Free Recipes for Everyone

Author: Jacqueline Mallorca

The Wheat–Free Cook is the definitive cookbook on living and eating well without wheat. Veteran food writer Jacqueline Mallorca outlines the differences between wheat allergies and celiac disease, provides lists of resources and a guide to gluten–free grains, and offers tip on how and where to shop for gluten–free ingredients. On top of that, Jacqueline offers recipes for quick, modern gluten–free meals that are sure to appeal to the health–conscious cook, whether gluten–sensitive or not––after all, it's just as easy to thicken a comforting stew with rice four or cornstarch as it is with all–purpose flour, and sautéed chicken breasts taste much better when coated with a mixture of ground hazelnuts and Parmesan than stale breadcrumbs. All the formerly off limits favorites are here, from breakfast treats such as pancakes and muffins, to comforting pasta dishes like macaroni and cheese, and decadent desserts including cookies, cakes, tarts, and pies. With The Wheat–Free Cook, Jacqueline Mallorca proves that there is a world beyond wheat.

Snacking Habits for Healthy Living

Author: Jean Storli

Make snacking a part of a balanced dietwith advice from Americas nutrition experts Snacking can be a habit that nourishes and sustains youor a source of excess calories and fat. Snacking Habits for Healthy Living shows you how to select a variety of snack foods and make them part of a healthy diet. This helpful guide provides advice for everyone, with specific information on the snacking needs of children, teenagers, athletes, weight-conscious adults, and those with special nutrition needs. It offers practical guidelines and strategies for different snacking situations and settings: at work, at home, and on the go. It also includes nutrition information for a variety of snack foods, all to help you select snacks, develop shopping lists, and create healthy snack food stashes at home, work, or anywhere.

Traditional Home Book of Herbs or Secrets from an Indian Kitchen

2009-11-28T18:07:00.000-08:00

Traditional Home Book of Herbs

Author: Mike Janulewicz

This volume not only shows how to create a simple yet multipurpose herb garden in just about any situation, but also provides recipes for putting herbs to use in cooking, potpourri, medicine, and cosmetics.

Look this: Predictably Irrational or Freakonomics

Secrets from an Indian Kitchen (Secrets from a Kitchen Series)

Author: Mridula Baljekar

Mridula Baljekar explores the subtle flavors of Indian cuisine in this savory collection of recipes, which range from familiar favorites, like Chicken Korma with Whole Spices to the more exotic, like Quails Poached in Coconut Milk. Accompanying the recipes, which are presented by method of cooking, are notes on techniques—including dim(steaming), korma(braising), and talana(deep frying). And with each recipe, she reveals the “secrets” that create the luscious flavors and aromas of Indian cuisine.

This outstanding series of international cookbooks reveals tried and tested “secrets” that have been passed down from generation to generation—tips and techniques that are the key to authentic home cooking. With 100 recipes per volume, these books are designed to form an essential kitchen library of the world’s cuisines. American measures.

Library Journal

ea. vol: Pavilion, dist. by Trafalgar Square. (Secrets from a Kitchen). Apr. 2001. 176p. photogs. index. $27.50. COOKERY Each of these first three titles in an attractive new series (first published in Britain but Americanized) provides a personal tour of a popular cuisine. Baljekar grew up in northern India but has long lived in England, where she is a cooking teacher, author, and host of a television series. She has an engaging style and provides many useful tips the "secrets" of the book title on unusual ingredients, techniques, and other culinary matters. Many of her recipes come from her grandmother, while others are from the more sophisticated repertoire of her family's cook, and some come from her husband's family in southern India. The Los' father founded a cooking school in London and wrote extensively on Chinese food. Now Jenny is the chef and Vivienne the manager of The Teahouse, their own restaurant in London. Like Baljekar's, their recipes are organized generally by cooking technique, and they too include many family classics and "secrets," as well as memories and anecdotes. Venturi, who grew up in Milan and travels frequently throughout Italy, runs a cooking school/catering business/gourmet food shop in Buckinghamshire, England. Much of her knowledge of Italian food comes from her grandmother, whose cooking was an unusual combination of Sicilian and Piemontese food, and from her husband's nanny, also a talented cook. Nevertheless, with the abundance of Italian cookbooks already available, hers is not a necessary purchase. But most collections will want to consider both Baljekar's and the Los' books. Copyright 2001 Cahners Business Information.

Saltwater Fish or Vegetable Identifier

2009-11-27T14:25:00.000-08:00

Saltwater Fish (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Saltwater fish, explained.

Saltwater fish include such tasty varieties as cod and bluefish. This guide covers everything you need to know to buy and prepare perfect saltwater fish every
time, including:

The most commonly eaten saltwater fish
Details on how different types of saltwater fish taste
The best ways to cook different types of saltwater fish

Interesting book: Irans Military Forces and Warfighting Capabilities or Land Mosaics

Vegetable Identifier: A Complete Visual Directory of the World's Favorite Vegetables

Author: Christine Ingram

This neat volume covers a whole range of vegetables, with a guide to identification and stunning close-up photographs of over 180 types and varieties.

The Authentic Biker Backwoodsman and Old Country Cookbook or Living Water

2009-11-26T10:44:00.000-08:00

The Authentic Biker Backwoodsman and Old Country Cookbook

Author: G M Pifer

This is the most exciting , exotic, rare, and original cookbook ever written with a 30 year collection of 600 down to earth and fantasticly wild recipes direct from the genuine individuals. A few are over 1000 years old with one or two over 2000 years old.

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Living Water: Vodka and Russian Society on the Eve of Emancipation

Author: David Christian

This is a study of the social, economic, and political role of vodka in nineteenth-century Russia. Since the "Green Serpent" first appeared in sixteenth-century Muscovy, it has played a vital part in Russian life. Vodka became an essential ingredient in all working class celebrations--personal, religious, and commercial. By the nineteenth century, it was generating one third of government revenue. The individual and governmental dependence on vodka has endured into the Gorbachev era, yet until now, the phenomenon has largely been ignored by historians. Drawing on original research in Soviet archives, this lively volume will provide an indispensable analysis of the importance of the vodka trade to all aspects of Russian life.

Kava or Cocktails

2009-11-25T07:03:00.000-08:00

Kava: Nature's Relaxant.......

Author: Hasnain Walji

Used for centuries as a mind-and moodaltering substance, kava is currently one of the hottest products in the natural medicine and health-food trade. This book provides consumers with a readable introduction and a balanced and authoritative treatment of this timely subject.

Ceremonial kava is still central to the ritual and hospitality of people throughout Oceania. Pope John Paul II and other political and spiritual dignitaries from around the world have participated in this rite as part of being welcomed to the island communities of the Pacific.

Today a growing body of scientific research is corroborating the experience of folk medicine that kava does indeed possess healing, analgesic and anesthetic qualities. It has been shown to relieve the anxiety, tension and restlessness that characterize stress.

Dr. Walji delves into the mysteries of this valuable herb and has emerged as a primary resource for researchers, scientists and consumers. He clarifies how kava works on numerous health conditions, and presents the latest research and clinical application of this multifaceted herb.

Interesting book: Unwinding the Belly or Rising from the Dead

Cocktails

Author: Collins Brown

New Edition.

Cocidos Ollas y Pucheros or Mmmm

2009-02-19T11:43:00.000-08:00

Cocidos, Ollas y Pucheros

Author: Riccardo Cavallero

Rescatadas de la tradición popular de nuestro país, son las "recetas de toda la vida," pero enriquecidas con los productos y técnicas más actuales. Para poder saborear los platos más energéticos en los días más fríos de invierno.

Mmmm: A Fat Cookbook

Author: Arnita

This cookbook has been a labor of love to write. Inside you will find recipes that were passed down from my mother's side of my family (from fried chicken to chitterlings). It took me back to my childhood when I used to listen to my mother and great-grandmother bicker the entire time they were cooking that one of them wasn't putting enough flour in the gravy and the other putting too much cornmeal in the cornbread. Then they would call Aunt Lil down the street to get her recipe to see who was right, then argue that obviously Aunt Lil didn't know what she was talking about either! Everything always turned out all right. By the time dinner rolled around you knew that all of the food was good because no one was talking. The only sounds that you would hear is, "Mm...Mmmm."

Savvy Shopper or Andrea Immers 2004 Wine Buying Guide for Everyone

2009-02-18T07:59:00.000-08:00

Savvy Shopper: All You Need to Know about the Food You Buy

Author: Rose Princ

Inspired by her weekly column in "Telegraph Weekend", this is Rose Prince's guide to buying the tastiest, highest-quality food with peace of mind and a clear conscience. Following the success of "The New English Kitchen", Rose Prince's eye-opening guide to shopping, cooking and eating in a cost-effective and environmentally conscious way is a must-have reference book. Taking the best of Rose's journalism, this guide encourages readers to look for the right qualities in the food they buy, to ask the right questions of food producers and retailers, and to eat better—and with greater awareness of the provenance of their meals. With its easy-to-read format and listings of essential stockists and markets, "The Savvy Shopper" is absolutely essential for anyone who cares about how they shop, cook and eat.

New interesting textbook: Belleza al minuto or Everything Sugar Free Cookbook

Andrea Immer's 2004 Wine Buying Guide for Everyone

Author: Andrea Immer

The Ultimate Buying Guide to America’s Most Popular and Accessible Wines
The first guide to buying wine that grades the top-selling premium wines in stores and restaurants: popular supermarket brands, trade-up brands, and super-premium labels. Andrea Immer, one of America’s foremost wine authorities, surveyed thousands of wine professionals and ordinary consumers, who assess what really matters most–taste and value for the money. She also provides:
•Best-of lists: The top performing wines
•Immer Best Bets: Andrea Immer’s top picks for every major buying dilemma, from inexpensive crowd pleasers to blue-chip choices for business entertaining
•“The Top Fifty Wines You’re Not Drinking”: These wines are less well known, but offer good availability and great value
•Immersion Course: Quick and easy label-reading lessons to give you instant buying expertise
•Kitchen Countertop (and Fridge) Survivor™ grades: How long will the wine keep after it’s opened? Now you’ll know the wines’ “freshness window” after opening.

Publishers Weekly

Author of the hugely popular Great Wine Made Simple and a wine and spirits column for Esquire, Immer scores another hit with this annual update of her wine buying guide. The author, who serves as the Dean of Wine Studies at the French Culinary Institute and is an accredited Master Sommelier, made her name by combining extensive wine knowledge with a friendly, consumer-oriented attitude. In this book, she puts both skills to use to answer the two most common wine questions: "What are the good, cheap wines? And which wines are really worth the splurge?" The 600 individual wine entries-200 of which are new-focus on wines that are readily available in stores and restaurants and provide practical information about how long the wine is likely to survive after opening. A wine that tastes better after being open for 2-3 days, for example, gets a B+. Immer also provides numeric rankings for wines by taste and value, and leaves space for wine-lovers to make their own tasting notes. (Several of the selections were suggested by online reviewers through Immer's Web site.) The book also contains 20 pages of best-of lists, sorted by grape, taste, value and popularity. Her overall advice for 2004? Drink up the Shiraz, the Pinot Grigio and the Riesling! (Sept.) Copyright 2003 Reed Business Information.

Espiritu Santo de Zuniga or Cant Boil Water

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

Espiritu Santo de Zuniga: A Frontier Mission in South Texas

Author: Tamra Lynn Walter

In the early part of the eighteenth century, the Spanish colonial mission Espíritu Santo de Zúñiga was relocated from far south Texas to a site along the Guadalupe River in Mission Valley, Victoria County. This mission, along with a handful of others in south Texas, was established by the Spaniards in an effort to Christianize and civilize the local Native American tribes in the hopes that they would become loyal Spanish citizens who would protect this new frontier from foreign incursions.

With written historical records scarce for Espíritu Santo, Tamra Walter relies heavily on material culture recovered at this site through a series of recent archaeological investigations to present a compelling portrait of the Franciscan mission system. By examining findings from the entire mission site, including the compound, irrigation system, quarry, and kiln, she focuses on questions that are rarely, if ever, answered through historical records alone: What was daily life at the mission like? What effect did the mission routine have on the traditional lifeways of the mission Indians? How were both the Indians and the colonizers changed by their frontier experiences, and what does this say about the missionization process?

Walter goes beyond simple descriptions of artifacts and mission architecture to address the role these elements played in the lives of the mission residents, demonstrating how archaeology is able to address issues that are not typically addressed by historians. In doing so, she presents an accurate portrait of life in South Texas at this time. This study of Mission Espíritu Santo will serve as a model for research atsimilar early colonial sites in Texas and elsewhere.

Go to: The Ethical Use of Touch in Psychotherapy or Cancer

Can't Boil Water

Author: House of Walls

CAN'T BOIL WATER

Can't Boil Water? It's easy; just take a look through the pages of this cookbook for the Can't Boil Water tips as well as the extra pages explaining cooking terms, pan sizes, and how to use herbs in cooking (see the Cooking Tips section of the index on pages 198 to 200). We hope that all cooks will find that the recipes here are completed with ease and that every recipe will be a success for their family and friends to enjoy.

Sports Drinks or 101 Ideas for Homebrew Fun

2009-02-16T00:36:00.000-08:00

Sports Drinks: Basic Science and Practical Aspects

Author: Ronald J Maughan

Can sports drinks improve the way you play and exercise? Athletes-both competitive and recreational-turn to the consumption of sports drinks to optimize their performance. A volume in the Nutrition in Exercise and Sports Series, Sports Drinks: Basic Science and Practical Aspects provides a review of current knowledge on issues relating to the formulation and consumption of these popular drinks. The only single volume that addresses these subjects, this text also covers the science that underpins the physiological, biochemical and nutritional roles of the sports beverage.

Booknews

Editors Maughan (human physiology, University Medical School, Aberdeen, Scotland) and Murray (director of the Gatorade Sports Science Institute and its exercise physiology lab) present ten chapters by eight sports nutritionists discussing the formulation of those ubiquitous colorful drinks, and physiological responses before, during, and after exercise. Among the topics: water turnover and regulation of fluid balance; physiological and psychological determinants of fluid intake; gastric emptying and intestinal absorption of fluids, carbohydrates, and electrolytes; and post-exercise rehydration and recovery. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting textbook: Touch in Early Development or Stress Workload and Fatigue

101 Ideas for Homebrew Fun

Author: Ray Daniels

This beer group activity book has 101 amazing, odd. and creative ways, to enjoy the celebration of homebrewing. Includes wacky places to brew beer, progressive beer banquets, and recipes for weird beers.

Mexican Bar or Guide to Good Food

2009-02-14T20:54:00.000-08:00

Mexican Bar

Author: Marie Caroline Malbec

Enables any cook to create and enjoy the elegance and flavor of the traditional Mexican kitchen.

Book about: In einer Prozession gehende Mineraltechnologie: Eine Einführung in die Praktischen Aspekte der Erzbehandlung und Mineralwiederherstellung

Guide to Good Food

Author: Velda L Largen

Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. Question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills that students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes include step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find. Special features include charts, graphs, tables, case studies, critical thinking challenges, and numerous activities to engage the learner in the learning process.

Milk or Culinary Confessions of the PTA Divas

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

Milk: Its Remarkable Contribution to Human Health and Well-Being

Author: Stuart Patton

A lifelong student of milk and lactation, Stuart Patton provides a wealth of analyses and guidance to help ordinary people deal with a rising tide of confusing and often disturbing information. He shows that in addition to its well-known content of essential nutrients, milk is actually proving to be healthful in previously unanticipated ways. In light of humanity's necessary concerns with health, enjoyment of life, and longevity, Milk is essential reading.

	Preface
	Acknowledgments
1	Origins of Milk as Food	1
2	Milk Secretion and Composition	23
3	The Breasts and Lactation	55
4	Image of Cow's Milk: Roles of Media, Research, and Critics	81
5	Nutrition and the Healthfulness of Cow's Milk	111
6	Importance of the Cow and Production of Milk	151
7	Milk Processing and Products	187
8	Flavor and Milk	223
9	Research and Milk	239
	Index	259

Interesting book: Analyse de Sécurité

Culinary Confessions of the PTA Divas: Stylish Recipes and Saucy Secrets for the Everyday Gourmet

Author: Anne Marie Hodges

Anne-Marie Hodges and Pam Brandon were two businesswomen with a flair for the good life when they met in the cafeteria of a public school. Their tale of food and friendship began with a grass-roots crusade to uplift the status of dedicated teachers who spent nearly as much time with the children as the moms. With original recipes and joie de vivre, the PTA Divas were born.
Culinary Confessions of the PTA Divas is not a compendium but a personal collection of easy and delicious favorites. There's something for every home cook, whether you want a simple chicken noodle soup or a decadent side of lobster mashed potatoes. Although many of the creations are healthful, taste is paramount, with unusual combinations: Wild Child Watermelon; Feta and Mint Salad; Creamy, Dreamy Corn and Poblano Chowder; Japanese Noodle Nosh; and Pucker Up Lemony Crab Relish.

With many recipes you'll find "confessions" that offer shortcuts to make you look like a pro. Ultimately, it's all about making life easier and food fresher and more healthful.

Cafe Food at Home or Chicken Etc

2009-02-11T10:18:00.000-08:00

Cafe Food at Home: Over 100 simple and easy to follow recipes

Author: Rosanna Thomson

All your favourite cafe food is here in this stylish cookbook, perfect for casual entertaining at home. Filled with recipes for the type of food you would be served at a cafe or bistro, Cafe Food at Home includes an array of delicious salads, sandwiches, pastas, soups and desserts to wraps and hot meals such as bangers and mash, roast lamb and spaghetti bolognaise.

New interesting textbook: L'econometria dei mercati finanziari

Chicken, Etc. (Company's Coming Original Series)

Author: Jean Par

Chicken, Etc. is the twenty-third title in the best-selling Company's Coming Original series. With years of experience as a professional caterer and mother of four, Jean Pare can attest to the popularity of chicken as a snack or meal. Economical and versatile, chicken is also a favorite choice for healthy eating. Try a superb classic such as Stuffed Chicken Breasts or a contemporary southwestern dish such as Chili Chicken. Who could pass up the taste of Chicken Little Tarts? Choose from piping hot quiches and pies, a refreshing whole-meal salad or a hearty sandwich. And there's more, including recipes for turkey, duck, goose and Cornish hen. These tempting recipes are quick and easy to prepare and call for everyday ingredients. For simple solutions to home cooked meals Chicken, Etc. has it all!

Classic Wines of Australia and New Zealand or Fruits of the Harvest

2009-02-10T06:35:00.000-08:00

Classic Wines of Australia and New Zealand, Vol. 1

Author: James Halliday

This book provides a unique insight into the greatest wines made in Australia over the past 50 or more years, bringing together a quite extraordinary range of tastings. Includes absorbing notes for the classics of tomorrow, wines known only to a chosen few.

Go to: Take Three or Delia Smith

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays

Author: Eric V Copag

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays offers more than 125 treasured recipes from people of African descent all over the world: Jerked Pork Chops and Fresh Papaya Chutney from Jamaica; New-Fashioned Fried Chicken, a dish from the Deep South; and Tiebou Dienne, Senegalese herb-stuffed fish steaks with seasoned rice. In addition to main courses, there are recipes for a full range of dishes, from appetizers to soups, salads, side dishes, vegetables, breads, beverages, and, of course, desserts. Fried Okra, Antiguan Pepper Pot, Ambrosia Salad and Potato Salad, Garlic-Chedder Grits Soufflé, Caipirinha, and Sweet Potato Tarts in Peanut Butter Crusts are but a few of the delights featured here.

And along the way, learn about African American culture, including the seven principles of Kwanzaa and how people of African descent all across the globe celebrate the best their cultures have to offer through food and communion. Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays isn't just a cookbook -- it's a source of inspiration for the most extravagant of holiday gatherings as well as for a simple Sunday dinner.

Chef on Fire or Understanding Foodservice Cost Control

2009-02-09T02:53:00.000-08:00

Chef on Fire: The Five Techniques for Using Heat

Author: Joseph Carey

By demonstrating that all cooking breaks down to five simple procedures, Chef on Fire enables you to look at any recipe and instantly grasp the technique involved in it's cooking, the time it will take to prepare, and all the equipment needed. Each chapter includes an overview of a technique, which foods are appropriate for a technique, and approximately 25 recipes applying the technique. By juxtaposing various ethnic and regional recipes in each chapter, Carey demonstrates that applying the same five techniques consistently makes good food in every culture.

Publishers Weekly

Carey (Creole Nouvelle), founder of the Memphis Culinary Academy, offers a far-reaching look at the craft of cooking. Although he provides a wealth of varied recipes from Thai Chicken Satay to Arroz con Pollo to Blanquette de Veau, he is careful to point out that this is not a recipe book. Instead, it's a handbook focusing on the five distinct cooking techniques: cooking with dry heat, boiling, cooking with fat, cooking with fat and liquid combined, and extraction. Carey contends that mastering these five techniques allows the cook to produce any savory dish perfectly. He provides step-by-step instructions on everything home cooks need to know to produce professional-quality dishes, from the classic mother sauces to clarifying consomm to grilling fish. Recipes range from the complex (Coquilles St. Jacques a la Parisienne) to the easy (Mashed Potatoes), and even include instructions for a three-hour Thanksgiving dinner, complete with turkey, dressing, cornbread, cranberry sauce, pie, gravy, stock and haricots verts. Instructive illustrations and helpful tips are provided throughout. This book is an excellent addition to any cook's library. (Apr.) Copyright 2006 Reed Business Information.

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs

Author: Edward Sanders

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.

One Pan Gourmet Cooks Lite or The Microbiological Safety of Food in Healthcare Settings

2009-02-07T23:12:00.000-08:00

One Pan Gourmet Cooks Lite: A Low-Fat Guide to Outdoor Cooking

Author: Don Jacobson

Healthy trekkers have been hitting the road for years to get fit and have fun. This title will help them prepare meals for the energy they need without the fat that will destroy diets.

Interesting textbook: La nuova gestione di personale pubblica

The Microbiological Safety of Food in Healthcare Settings

Author: Barbara Lund

Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at large.

Fresh from the Sea or Its Just a Dinner Party

2009-02-06T19:30:00.000-08:00

Fresh from the Sea

Author: Kate Whiteman

With the help of this book, find out how to make classic dishes and a host of stunning, contemporary creations.

New interesting textbook: Directement des Meules :un Indicateur de Première main devant les Carrières dans la Bibliothèque et l'Informatique

It's Just a Dinner Party: The Modern Approach to Entertaining with Style and Ease

Author: Ron Julie Malloy

Despite the abundance of lifestyle books on the market, none meet the entertaining needs of busy young adults. Many have both financial and personal independence, and along with this come the expectation to maintain, decorate, and entertain - all of the things their parents did - with far less time. ItâЂ™s Just a Dinner Party simplifies and demystifies the art of throwing a dinner party and debunks the impossible standard and craft-focus aesthetic set by Martha Stewart and other style mavens. These twenty-something professional reveal straightforward and simple techniques for party planning, relaxed etiquette, bar and menu basics, and even a few reliable recipes for any occasion. Additionally, this book is uniquely couple-focused, rather than homemaker-focused; its essence is a "guest-centric" approach that stresses simplicity, grace, and a refreshingly genuine hospitality. Includes recipes for dining and cocktail, easy and elegant table settings, invitations, and entertainment tips.

2009 365 Bottles of Beer Page A Day Calendar or 2009 Chocolate Mini Box Calendar

2009-02-05T15:49:00.000-08:00

2009 365 Bottles of Beer Page-A-Day Calendar

Author: Chales Papazian

A day without beer is a day without purpose. Celebrating the brew, 365 Bottles of Beer features a year of delicious discoveries, from Celis Dubble, its fruity quality well blended with chocolate and malt sweetness, to Blue Moon's spicy Pumpkin Ale. With a fantastic new author for 2009—Charlie Papazian, president of the Brewers Association and one of the most prominent names in the world of beer and brewing—this calendar features hundreds of award-winning ales, stouts, lagers, and seasonal brews, plus in-depth discussions of beer styles, weekly homebrew recipes, beer facts, trivia, and more.

2009 Chocolate Mini Box Calendar

Author: Andrews McMeel Publishing

It's a delicious dream come true. Chocolate is actually good for you. This charming calendar, with a full-color illustration of a decadent dessert and a fun quote or fact on every page, proves that you can have your cake and eat it, too . . . as long as it's chocolate.

Sex Life of Food or Doughs Batters Meringues

2009-02-04T12:07:00.000-08:00

Sex Life of Food: When Body and Soul Meet to Eat

Author: Bunny Crumpacker

“The sex life of food” doesn’t mean that the strawberries have fallen in love with the oatmeal. It’s a look at food—and sex—and how they go together in our daily lives much more often than we realize. There are so many ways that hunger and desire act on each other, and so many things that can influence our preferences. Not only are people moved by the taste, texture, and the shapes of the food they eat, but even the names of some dishes can kindle hunger—of both kinds—in some. As the author writes, “Sometimes cooking is foreplay, eating is making love, and doing the dishes is the morning after.”

The many things Bunny Crumpacker shares with the readers of her fascinating book almost could have inspired her to write a novel, sending Adam and Eve (with their apple) traveling through history as the icons of our passions. Instead, she has gone far beyond the obvious to bring us unexpected and tantalizing knowledge of how much and in how many surprising ways we assuage our hunger for both food and sex and how where there’s one, there is often the other. The result is a continued delight. There’s history and humor, obvious connections and truly amazing ones. The author enlightens us on a myriad of topics, including food in fairy tales, what politicians eat, comfort food, and manners at the table.

But enough! There’s too much to say. Turn the pages and let Bunny Crumpacker introduce you to The Sex Life of Food.

The Washington Post - Julie Powell

Crumpacker is best when she's idiosyncratic, explaining, for example, that kiwi remind her of "a boy I knew in high school -- just too precious, we all thought, for sex. Not that a kiwi is asexual, exactly, just unsexy, like Billy." Or take this slightly mysterious musing on food as status: "The land of plenty polishes its rice along with its nails and bleaches both its flour and its hair."

Publishers Weekly

Sensual, comforting and "tangled into every human emotion," food has long evoked love in all its forms, and Crumpacker (The Old-Time Brand-Name Cookbook) explores how our two most raging appetites play upon each other to soothe, satisfy and seduce. Dishing out gobbets of gastronomic history candied with sweet-tart musings, Crumpacker slices into provisions from apples to wedding cake as symbols beyond mere sustenance. In her gloss, both what and how we eat are expressions of the psyche, unremitting quests to fulfill our most primal urges. She takes particular pleasure in teasing out food's more piquant associations (such as "dripping, fleshy mouthfuls" of fruit). Parsing the subtexts of American chow, she considers fast food (wolfed down in bites, it reflects our aggressive, anxious national temperament), ethnic food (oozing with "a rich, fatty kind of love") and salad bars (delighting with array and abundance), and also makes a case for the restorative intimacy of cooking. The obligatory list of aphrodisiacs appears, though Crumpacker debunks their mystique, sticking to her thesis that "we are all beautiful when we are well loved and... well fed." Though seasoned haphazardly with purple prose, Crumpacker's clever insights and lyrical aphorisms blend into an indulgent read. (Feb. 7) Copyright 2005 Reed Business Information.

Library Journal

Using a clever mix of psychology, physiology, and passion, Crumpacker paints a vivid and utterly fascinating portrait of the role that food plays in people's secret and not-so-secret lives. The author, who wrote two previous cookbooks based on historical recipe pamphlets, uses her own observations as well as a variety of research studies, common sayings, and examples from the arts to weave a rich yarn of the impact food really has. Explaining that food is "tangled into every human emotion," she does an excellent job of showing how food is an expression of personality, neuroses, and psyches. For instance, in Chapter 10, "I Say It's Spinach-Food Eccentricities and Problems," she looks at phobias and the meanings behind refusals to eat certain foods. The title itself is somewhat misleading because Crumpacker covers much more than just the sex life of food! And although she refers to a variety of studies and historical facts and events, she does not include any bibliographical references or suggested readings. Overall, recommended for public and academic libraries.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib. Copyright 2006 Reed Business Information.

Kirkus Reviews

A bubbling stew of food lore, presented with panache and a dash of humor. Crumpacker, a pastry chef and cookbook author, sees food as sexy-e.g., red meat is masculine and so are carrots and bananas; dairy products are feminine, as are oysters and puddings. She finds a deep connection between the way we eat and the way we make love, and she writes joyously of this connection, arguing that if one wants to know what to expect of a prospective lover, he or she should just watch that person eat. Food and sex have been paired from our very beginnings, she says, and cooking can be seen as an act of love; even the smell of food is sexy. However, the food/sex theme occupies only a portion of her book. Almost anything to do with food seems to fascinate her: food eccentricities and phobias, the wide variations across cultures and among individuals in what are perceived as comfort foods, the history of dining out, the atmosphere of fast-food restaurants, the evolution-and decline-of table manners. She also focuses on the role of food in American politics: Herbert Hoover's failed promise to put a chicken in every pot and Gerald Ford's gaffe with a tamale wrapper are but two of the many anecdotes presented. She delights in finding character-revealing traits in Richard Nixon's fondness for cottage cheese with catsup, Ronald Reagan's for jelly beans and Bill Clinton's for virtually everything. Even cannibalism in its various manifestations gets a close look from the author, who provides unexpected information on cooking methods and preferred cuts. For her discussion of vegetarianism, she turns to Hitler, recounting his exceedingly abstemious eating habits and disturbing fears about food, and concludingthat he was as asexual as he was amoral. Crumpacker's zest is boundless, even overwhelming.

Book about: Die Welt der Mode

Doughs, Batters, Meringues, Vol. 1

Author: Alain Escoffier

Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.

Pastry Techniques and Skills.
Doughs and Batters.
Creamy Whipped Rising Batters.
Airy Whipped Rising Batters.
Whipped Rising Batters of Liquid or Semiliquid Consistency; Deep-Frying Batters.
Tart and Pie Dough.
Puff Pastry Dough.
Leavened Dough.
Viennese Pastry Dough.
Leavened Dough for Buffets.
Leavened Puff Pastry Dough.
Glossary.
Glossary Cross-Reference List.
Index.

2500 Recipes or Low Calorie Cookbook

2009-02-03T08:26:00.000-08:00

2500 Recipes: Everyday to Extraordinary

Author: Andrew Schloss

How to escape the cooking routine of the same old dishes, meal after meal.

Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year.

2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions.

Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit—too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight.

All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes.

There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.

• Snacks and Little Plates: To Help Spoil Dinner (or Any Meal)
• Sandwiches: The Ultimate One-Dish Meal
• Kid Food: Taste-Tested by Discriminating Third-Graders
• Leftovers: Homemade Convenience Ingredients
• Cooking on a Budget: Good Food Doesn't Have to Cost a Lot
• Burgers and Dogs: For the Whole Family
• Grilling: For the Flavor of Fire
• Frying-Pan Cuisine: For Dinner Right Now
• Stir-Frying: Quick, Healthful and Infinitely Variable
• Heatless Cooking: When It's Too Hot to Turn on the Stove
• Salads: For Any Meal
• Soups: For Starters, Suppers, and Snacks
• Chili: Easy, Filling and Sophisticated
• Pizza: No Need to Order Out
• Pasta: It's All in the Sauce
• Casseroles: Comfort Food at Its Best
• GroundMeat: The Old Standby Reinvigorated
• Stews: Chase Away the Chill
• Roast Chickens: The Whole Bird
• Chicken Parts: White and Dark Meats Cooked to Perfection
• Turkey: The Other Bird
• Fish: Cooking Your Favorites
• Understanding Fish: The Lean and Fat of Cooking
• Shellfish: Easy and Sophisticated
• Meatless Dishes: For Devoted and Occasional Vegetarians
• Grains: From Rice to Quinoa
• Greens: Spinach, Kale, Endives and Cabbages
• Harvest Vegetables: Broccoli, Cauliflower, Beans and Squash
• Winter Vegetables: Beets, Carrots, Parsnips and Potatoes
• Summer Bounty: Corn, Zucchini, Tomatoes and Other Garden Excesses
• Fall Fruit: Apples, Pears and Tropical Treats
• Summer Fruit: Berries, Peaches and Plums
• Breakfast: For Any Time of Day (or Night)
• Cookies: For Every Day, Every Way
• Dessert Sauces: For Better Mental Health
• Drinks: Because Everyone Gets Thirsty

Part 4: Cooking for Special Occasions

• Entertaining: Recipes That Let You Go to Your Own Party
• Roasts: For Celebration or Just to Show Off
• Romantic Recipes: Because Some Foods Are Meant for Seduction
• Low-Calorie Recipes: For Keeping Slim
• Health Food: For You and Your Planet
• Chocolate Recipes: For Happiness
• Homemade Pie: A Natural Extravagance
• Homemade Muffins: To Warm the Hearth
• Homemade Gifts: To Warm the Heart

Acknowledgments
Index

Interesting textbook: Direction de Force de vente

Low-Calorie Cookbook

Author: Digest Editors Readers

Over 250 photographs and illustrations show off this mouthwatering collection of healthy recipesrich in nutrition and flavor. Each recipe is 400 calories or under and features complete nutritional per serving information, quick nutrition boosters, and creative ideas for substitutions and delicious variations.

Secrets from an Italian Kitchen or Edible Wild Plants of Vietnam

2009-02-02T04:43:00.000-08:00

Secrets from an Italian Kitchen (Secrets from a Kitchen Series)

Author: Anna Venturi

In Secrets from an Italian Kitchen, Anna Venturi shows just how easy and enjoyable Italian cooking can be. Mouthwatering recipes, like Eggplant and Pancetta with Tagliolini and Risotto with Lobster and Lemon, will suit every occasion. With many years experience as a cooking teacher, she makes learning the basic techniques a pleasure—from choosing the choicest ingredients and cooking at the correct temperature to selecting the best utensils for every task. Follow her approach, then relax—the rest will come naturally.

Library Journal

Interesting textbook: Spinning Straw into Gold or Stop Smoking

Edible Wild Plants of Vietnam: The Bountiful Garden

Author: Yoshitaka Tanaka

A vast, invaluable body of knowledge on the use of wild plants remains among many traditional communities to the present day.

Total Health or Lemons and Oranges

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

Total Health: The Next Level

Author: Peter Burwash

Read Total Health and heed its wise and compassionate counsel, and you will be well on the way to new levels of aliveness, healing and joy.

Go to: Mageres Sigma: Ein Guide eines Praktikers

Lemons and Oranges

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. Sweet-sour citrus fruits are loaded with rich vitamins. Each recipe uses these fruits, including lemons, oranges, limes, tangerines, and grapefruits to inspire great tastes and promote good health. From Indian Spinach with Lemon Juice to Brazilian Orange Roast Beet, you and your family will enjoy these sun-drenched treasures with recipes designed to suit your sweet of sour palette. And, you'll also find a citrus zester, an essential kitchen tool, to help you prepare your favorite fruit dish.

John Schreiners Okanagan Wine Tour Guide or Substitutes for Flesh Foods

2009-01-30T21:20:00.000-08:00

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

2009-01-29T17:39:00.000-08:00

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

2009-01-28T13:58:00.000-08:00

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

2009-01-27T10:16:00.000-08:00

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

2009-01-26T06:35:00.000-08:00

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.

	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

2009-01-25T02:54:00.000-08:00

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.

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

2009-01-23T23:12:00.000-08:00

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).

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

2009-01-22T19:31:00.000-08:00

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.

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.

Best Recipes from New Mexicos B Bs or Wanderlust USA

2009-01-21T15:49:00.000-08:00

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

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

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

2009-01-18T03:23:00.000-08:00

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

2009-01-17T16:41:00.000-08:00

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

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

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.

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

2009-01-16T18:19:00.000-08:00

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.

Soyfoods Cooking for a Positive Menopause or Tomatoes

2009-01-16T09:38:00.000-08:00

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

2009-01-15T22:56:00.000-08:00

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

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

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.

The Food of Santa Fe or Whats What in Japanese Restaurants

2009-01-15T04:34:00.000-08:00

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

2009-01-14T16:53:00.000-08:00

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.

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

2009-01-14T07:11:00.000-08:00

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.

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

2009-01-13T20:30:00.000-08:00

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

	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

2009-01-13T09:49:00.000-08:00

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

2009-01-12T22:06:00.000-08:00

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

2009-01-12T13:24:00.000-08:00

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.

	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

2009-01-12T02:43:00.000-08:00

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!

Trail Bosss Cowboy Cookbook or California Sizzles

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

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.

	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

2009-01-11T08:20:00.000-08:00

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.

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

2009-01-10T20:39:00.000-08:00

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: CanapesTapasFondues*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

2009-01-10T10:58:00.000-08:00

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

2009-01-10T00:16:00.000-08:00

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

2009-01-09T13:35:00.000-08:00

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!

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

2009-01-09T01:54:00.000-08:00

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.

Alice Waters and Chez Panisse or America Celebrates Columbus

2009-01-08T17:12:00.000-08:00

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

Author: Thomas McName

The first authorized biography of "the mother of American cooking" (The New York Times)

This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

St. Louis Post-Dispatch - Tom Cooper

Though much has been written about her, "Alice Waters and Chez Panisse" promises to be the definitive work on the life and career of this enigmatic and remarkable woman for years to come.

Los Angeles Times

Charming. . . . What [McNamee] does beautifully is capture the spirit of the restaurant and its spiritual growth, as well as its place in American culture.

Saveur - Irene Sax

This immensely readable book ... is remarkably unlike the typical, breathlessly laudatory authorized biography, thanks to McNamee's rounded and convincing portrait of a controversial figure in American cooking.

USA Today

[A] scrumptious, tonguewagging and thoughtful new biography.... [McNamee] supplies enough savory ideas and spicy details to satiate most foodies and perhaps inspire a new generation of "eco-gastronomes.

San Francisco Chronicle

McNamee, an erudite journalist, essayist, poet, and literary critic, paints a particularly vivid picture of this enfant terrible of the kitchen.

Los Angeles Times - Susan Salter Reynolds

What [McNamee] does beautifully is capture the spirit of the restaurant and its spiritual growth, as well as its place in American culture.

The New York Times Book Review

Careering, chaotic, and ultimately inspiring . . . McNamee's clear-eyed assessment avoids the usual platitudes about California cuisine and shows how one individual with an understanding of food can carve out a personal identity and at the same time make culinary history.

The Seattle Times

A wonderfully entertaining, gossipy glimpse inside a kitchen that continues to surprise and delight.

Saveur

A rounded and convincing portrait of a controversial figure in American cooking.

San Francisco Chronicle - Karola Saekel

McNamee, an erudite journalist, essayist, poet and literary critic, paints a particularly vivid picture of this enfant terrible of the kitchen. But he also lays out the whole tableau of Chez Panisse, one peopled with an alternately brilliant, dedicated, madcap and/or stoned lot of characters who percolated through Alice-land, each in his or her own way changing the landscape just a bit.

Seattle Times - Paul Laskin

A wonderfully entertaining, gossipy glimpse inside a kitchen that continues to surprise and delight.

Associated Press - J. M. Hirsch

The book offers a fascinating glimpse of some of the people who started what would become the megalithic natural foods movement.

The New York Times - Patrick Kuh

The story has never been so completely told before. But then, no writer was ever given the access to Waters that McNamee enjoyed, and she comes across in these pages as quirky and passionate, by turns exasperating and challenging — in short, a fully rounded person. McNamee's cleareyed assessment avoids the usual platitudes about California cuisine and shows how one individual with an understanding of food can carve out a personal identity and at the same time make culinary history.

Publishers Weekly

Talk about dish: McNamee's book is a gossipy history of the famed restaurant and a biography of the individual behind its three-decade rise from humble beginnings to international renown. Alice Waters was a young, single American woman with strong, confident sense and vision but little experience in the restaurant business when she moved to Berkeley in the 1960s. She loved food and cooking, and dreamed of opening a restaurant; her passion and enthusiasm eventually produced a location, a crew and a clientele. The book chronicles the following decades with extensive detail from a behind-the-scenes viewpoint, going from stovetop to bedroom, from opening night right up through the restaurant's recent 35th anniversary. Larger-than-life personalities abound, but the primary focus is Waters, whose success occasionally comes across as attributable to accidents and other people as often as design. The author researched restaurant archives and interviewed dozens of willing subjects with Waters's approval, and the result is a mélange of reverential biography with restaurant and food history. Sidebars scattered throughout the text provide additional anecdotes and insight into Waters's favorite dishes. Serious foodies will devour this memoir. B&w photos. (Mar.)

Library Journal

Kirkus Reviews

It was hard to get a decent meal in America before 1971. Alice Waters helped change all that. Not single-handedly, of course. But Waters, in France for a semester abroad in 1965, had an awakening: Like Julia Child, whose My Life in France (2000) McNamee (The Return of the Wolf to Yellowstone, 1997) nicely bookends, she learned to eat simple food that was fresh and well-chosen. She came home disillusioned with the monstrous cuisine of her native land. "I wanted hot baguettes in the morning, and apricot jam, and cafe au lait in bowls, and I wanted a cafe to hang out in the afternoon, and I wanted civilized meals, and I wanted to wear French clothes," she recalls. She set out for Berkeley, where she absorbed radical ideas and mind-altering substances and opened a restaurant-cum-commune whose inaugural meal, in 1971, was a nice pate, duck with olives, a plum tart and coffee. It cost $3.95, expensive at the time but nothing like the tariff today. Chez Panisse, named after a French film character, was instantly successful, though Waters, as McNamee clearly shows, wasn't the most scrupulous businesswoman. She hired people who thought it might be cool to cook or bake or wait tables, and she watched huge amounts of inventory-especially wine-walk out the door. She refused to dress the staff up in tuxedos and such or impose much discipline on a difficult but brilliant bunch, and her stubbornness nearly proved fatal to the restaurant several times. Even when she took on partners with an eye to imposing budgetary reason, she did what she liked: "No matter what the legal papers said, Chez Panisse, from day one, was Alice's, to be operated, populated, decorated, redecorated, reconceived, fussed over,fiddled with, and loved as Alice saw fit." Amazingly, as McNamee chronicles, the place survived, and thrived, and Waters-likable on every page, if perhaps a touch scattered-helped change the way Americans ate. A great pleasure for foodies, chronicling an unlikely revolution.

Books about: The Management of Change or Management of Technology and Operations

America Celebrates Columbus

Author: Junior League of Columbus Ohio

This sequel to America Discovers Columbus contains an even more eclectic collection of recipes from the Junior League of Columbus family and friends. Don your barbecue apron as you make Spicy Sesame Teriyaki Shish Kabobs during a crisp fall evening. Enjoy the beautiful hand-drawn artwork of local Columbus attractions and historic sites. The official cookbook of Columbus.

Prentice Hall Essentials Dictionary of Culinary Arts or New Low Country Cooking

2009-01-08T06:30:00.000-08:00

Prentice Hall Essentials Dictionary of Culinary Arts

Author: Sarah Labensky

This concise version of the culinary dictionary is sized and priced to be used with other Hospitality/Culinary books. Offering over 6,000 entries, it includes authoritative yet concise definitions and a guide to accurate capitalization and phonetic pronunciation. Charts for common food additives, common food labeling terms, and selected produce varieties appear in the back and metric conversions and measurement equivalents are also included. Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference. Contains over 6,000 entries in the areas of: Food identification; Preparation and cooking methods; Nutrition; Sanitation; Tools and equipment; Wine, beer and spirits; International foods; Food chemistry; Historical and cultural terms; Hospitality terms; Prepared dishes. Designed to support those in culinary arts; provides a reference tool to use throughout one's profession.

Go to: Prostate Cancer Protection Plan or Keep the Connection

New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative Style

Author: Marvin Woods

The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teams with easily accessible natural resources—seafood such as bass, oysters, shrimp, lams, mullet, and sturgeon; game birds like pheasant, turkey, quail, and duck; and, of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck, and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribgean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Pea Cakes, and Bouron-Cured Salmon. With New Low-Country Cooking anyone—anywhere—can experience the unique taste of the Low Country.

About the Author:

Marvin Woods was the executive chef at Cafe Beula, in New York City, and the critically acclaimed Savannah, in Miami, and has cooked at other toprestuarants including Manhattan's Arizona 206 and Windows on the World. He lives in Cleveland, NC.

Publishers Weekly

The Low Country is a small area, extending from the South Carolina coast to the Savannah River, that has given rise to a melting pot of culinary traditions. In this deliciously varied collection, Woods draws heavily on African-American cookery, presenting gumbo recipes and menus that celebrate rice (a grain cultivated by early African-Americans), as well as okra, corn and chilies. Also strong are West Indies influenced dishes and recipes for seafood, such as Pan-Fried Farm-Raised Catfish marinated in buttermilk and sherry. Sometimes the lists of ingredients can be daunting: for example, gumbo dishes call for Creole Sauce, which requires 19 ingredients, two of which cross-reference yet other recipes. Woods occasionally nods to the average home cook's desire for the quick and easy, for example, when he uses crushed corn flakes in his Carolina Crab Cakes with Dill Lemon Dressing. Although this wouldn't be the appropriate gift for a beginning or a harried cook, there are many unique ideas here, including Peach Tea Couscous and Sweet Potato Cr me Brul e, as well as some comfort food standbys, such as Hushpuppies and Barbequed Short Ribs. In the best melding of old and new, Woods takes a brave stand on the embattled Saut ed Collard Greens, calling for less time than traditionally was used and no ham hocks. Overall, Woods's inventiveness makes him a chef to watch. Illustrations not seen by PW. (July) Copyright 2000 Cahners Business Information.|

New Southern Basics or Williams Sonoma London

2009-01-07T20:49:00.000-08:00

New Southern Basics: Traditional Southern Food for Today

Author: Martha Phelps Stamps
Southern cooking used to be an expression of art and love, according to Martha Stamps, but sometime in the middle of the twentieth century an "abomination of honest Southern cooking" took place. As women joined the work force in ever-increasing numbers, their lives became so full that eating became an inconvenience and cooking a chore. "Casserole Cuisine"–just add Velveeta and a can of cream of mushroom soup–pushed aside the traditional hearty, gutsy cuisine of the South.
Today homemakers are looking to get back in touch with the foods of character that previous generations took for granted. The cuisine in The New Southern Basics performs that role, reaching back to a generation that took the time to do things right and re-creating the basic southern foods in ways that accommodate the tastes and nutritional concerns of our own time. The author exalts the use of fresh ingredients and cooking from scratch, noting that this is more than a matter of style; it tastes better and is much more valuable nutritionally and economically.
"I have always loved the innate rythms of the kitchen," writes the author. "In shelling peas, cleaning greens, and kneading dough, a heartbeat is reflected in the slow dance of the seasons. I believe that our generation, especially in these hectic times, can find comfort in these natural rythms and cycles."

Go to: Essentiel de Comportement D'organisation
Williams-Sonoma London

Author: Williams Sonoma
Williams-Sonoma Foods of the World London captures the excitement of this vibrant urban center. This volume explores where to find wonderful artisanal cheeses and locally brewed ales; the best markets, delicatessens, bakeries, and specialty merchants; and describes London's most celebrated chefs and restaurants.

Features: 50 authentic recipes, including classic dishes such as Stilton and Leek Tart and modern delicacies like Spring Lamb with Raita
225 full-color photographs showcasing London's native ingredients, restaurants, artisanal shops, and markets
In-depth, photographed features about English teatime, London pubs, bakeries, and more
An original illustrated map, full-color glossaries, and a source guide for essential ingredients

Healthy Tasty Sushi Rolls and Onigiri or Born to Grill

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

Healthy & Tasty Sushi Rolls and Onigiri

Author: Naomi Kijima
SIMPLE RECIPES FOR DELICIOUS AND VISUALLY APPEALING SUSHI ROLLS AND ONIGIRI (RICE BALLS).
Sushi has been a favorite food among the Japanese for centuries. In fact, the first mention of sushi in Japanese literature dates as far back as the 8th century. Now, this highly nutritious and tasty cuisine is increasingly becoming as much a part of the Western culinary scene as bagels, burgers and burritos. Not only is sushi served in our finest restaurants, but it has become readily available at the corner deli and on our local supermarket shelves. Today, we can choose from a wide variety of sushi specialties, including rice topped with seafood and nori (seaweed paper) rolls with assorted fillings and vinegar-flavored rice.
As the taste for sushi and other Japanese dishes such as onigiri grows, more and more people want to try their hands at making these treats themselves. The sushi recipes included in this book explain how to prepare the following: fillings for nori rolls, standard nori rolls, thin nori rolls, hand-rolled sushi, fillings for egg crepes, and fillings for sheets of fried tofu puss (aburage). The book also introduces recipes for onigiri, or rice balls, which are gaining in popularity in this country, and make delicious snacks or light meals to enjoy at home or on the go. The Japanese often accompany sushi rolls and onigiri with green tea or clear soup, and recipes for both are included here.
The comb binding allows the book to lie flat, enabling the chef to follow the instructions with ease. Each recipe includes detailed directions and full-color photos showing the steps of preparation, as well as the finished dish.

Books about: The Great American Bars and Saloons or Eat to Beat Diabetes Cookbook
Born to Grill: An American Celebration

Author: Cheryl Jamison
The Jamison's advocate and teach a back-to-basics, high-hear, open air, open flame technique that guarantees juicy, crispy, delectable food. An all-American classic.

Essential Winetasting or Not Just for the Money

2009-01-07T00:25:00.000-08:00

Essential Winetasting: The Complete Practical Winetasting Course

Author: Michael Schuster
Winner of The Wine Book of the Year Gold Label Award (Le Prix due Champagne Lanson); the Glenfiddich Award for Best Drink Book; and the Best Drink Book of the Year by the coveted Andre Simon Memorial Fund Awards.

"Schuster knows how winetasting works...how real people respond to it, and has the skills to explain it clearly..."--Wine Spectator

"...something we haven't really seen before: a beautifully designed and intelligently organized wine primer..."--Boston Globe

One of the most respected lecturers on wine tells you everything you need to know in a comprehensive, structured course. The big feature: 10 instructive tastings that use a variety of widely available and affordable wines.

New interesting book: Adult Ad HD or The Truth
Not Just for the Money: An Economic Theory of Personal Motivation

Author: Bruno S Frey
In Not Just For the Money Professor Frey challenges traditional economic theory and argues that people do not act in expectation of monetary gain alone, nor do they work solely because they are paid. Furthermore the author claims that higher monetary compensation as well as regulations crowd-out motivation in important circumstances. Offering higher pay may make people less committed to their work and may reduce their performance. They thus behave in exactly the opposite way the fundamental price-effect of economics predicts. The first part of the book considers the Crowding-Out Effect and the Motivational Spill-Over Effect. The second part explores a large number of applications to constitutional questions, various policy issues and the organization of firms. The final part discusses the substantial consequences for policy making and economic theory.

Table of Contents:
List of Tables and Figures
Preface
1 Introduction: The market and beyond 1
2 Everyday experiences 7
3 The psychological background 13
3 Integration into economics 20
5 Motivational Spill-Over Effect 35
6 A strict or lenient constitution? 43
7 Environmental policy 56
8 Siting policy, or: the NIMBY-problem 67
9 Social and organizational policy 79
10 Work motivation and compensation policy 88
11 Consequences for economic policy 105
12 Consequences for economic theory 118
References 126
Author index 149
Subject index 154

Professional Garde Manger or Where Theres Smoke Theres Flavor

2009-01-06T14:44:00.000-08:00

Professional Garde Manger: A Guide to the Art of the Buffet

Author: David Paul Larouss
The Professional Garde Manger
Garde manger—the art of preparing, presenting, and decorating cold food for buffets and banquets—is one of the most demanding, artistic, and exciting specialties in the culinary arena. Luscious cold soups, amazing hors d'oeuvres, sumptuous salads, tantalizing timbales, and savory pastries are only a few of the garde manger's creations, which also include dazzling centerpieces, interesting table arrangements, and a host of other details that turn an ordinary meal into an extraordinary event.
Drawing on more than two decades of experience, David Paul Larousse has put together a fascinating and practical guide to this imaginative culinary craft. His collection of 600 spectacular recipes spans the globe, gleaning the tastiest and most visually tempting treats from all over the world. Larousse provides historical background to many of his garde manger selections, which range from classic delicacies found only on exclusive buffets, to the latest cuisine moderne innovations.
Creative artistry is essential to great garde manger work, with food and table ornamentation as important as the food itself. The chapter on centerpieces provides detailed instructions for creating exquisite ice sculptures, captivating still-life arrangements, alluring tallow and salt dough pièce montées, and many more decorative masterpieces. Thirty-two full-page color photographs set the standard for elegance in finished presentation.
Innovative and experienced garde manger chefs are in growing demand as buffets and banquets become increasingly popular. The garde manger deparment, which also reapplies food items prepared for other dishes, reduceswaste while maintaining a level of culinary excellence.
The Professional Garde Manger is a uniquely comprehensive book that explores this fascinating, inventive, and important aspect of the culinary world. It provides cooking professionals with the background needed to build their repertoire, develop their style, and keep this exciting culinary craft alive and well.
A comprehensive collection of techniques and recipes for one of the most creative culinary crafts—buffet preparation and cold food presentation
Preparing, constructing, and presenting elegant buffets and banquet tables require an expansive recipe repertoire, a flair for culinary artistry, and a large dollop of creativity. In this comprehensive guide to the world of the garde manger chef, David Paul Larousse shares his experience in producing dazzling and palate-pleasing arrays of food. Among the delectable collection of 600 recipes is a wealth of classical garde manger dishes as well as the latest in cuisine moderne, from Pâté de Foie Gras en Brioche and Consommé Madrilène to California Apples and Chilled Cream of Lettuce Soup. International recipes bring a wide variety of tastes into the mixing bowl, creating innumerable possibilities for sumptuous spreads.
Food and table decoration is as much a part of garde manger work as are the recipes. Larousse provides numerous ideas for perfect canapés, breathtaking salads, magnificent ice sculptures, exquisite still-life arrangements, stunning tallow and salt dough pièce montées, and much more. Full-page color photographs showcase ways of combining foods to delight and surprise even the most jaded guests.
This unique collection and guide, a must-have addition to any culinary library, will expand the repertoires of even seasoned chefs and spark the imaginations of professional cooks, caterers, and culinary students.
Publishers Weekly
Spring is the time to plan for fall preserving, so Reader's Digest's May publication of Sensational Preserves is right on target. Over 250 recipes by British cookbook writer Hilaire Walden include such standards as Strawberry Jam and Ginger and Peach Chutney, along with pickles (Indian Pickled Onions), beverages (Tangerine Ratafia, with gin or vodka) and dishes to use them in (Pheasant and Elderberry Casserole). The clear text is further illuminated by David Gill's tempting color photos. (Putnam, dist., $24.95 144p ISBN 0-89577-840-8) Seattle cookbook writer Bharti Kirchner (The Bold Vegetarian) introduces 50 variations on a familiar theme in Vegetarian Burgers: The Healthy, Delicious Way to Eat America's Favorite Food, a May title from HarperPerennial. Inventiveness rules in these meatless concoctions, made from grains, beans, vegetables, nuts, seeds, tofu and soy. ($12 paper 144p ISBN 0-06-095115-X)

Table of Contents:
Cold Sauces and Marinades.
Cold Soups.
Canapes.
Savory Pastries.
Salads and Vegetables.
Aspic, Chaud-Froid, and Timbales.
Cheese and Eggs.
Finfish and Shellfish.
Charcuterie and Smoking.
Pates and Terrines.
Centerpieces.
Glossary.
Appendices.
New interesting textbook: Late Dinner or Complete Idiots Guide to the Superfood Cookbook
Where There's Smoke There's Flavor: Real Barbecue - the Tastier Alternative to Grilling

Author: Richard W Langer
This comprehensive guide to smoke cooking gets down to basics with a dozen lipsmacking recipes for "the essence of American barbecuing": ribs, ribs, and more ribs. You'll also find traditional as well as imaginative approaches to barbecuing all kinds of meat, from beef (Garlicked Skirt Steak, Smokeburgers, Rolled Round Steak with Mushrooms and Pine Nuts) to pork (Chili Chops, Pork Pecan Roll with Maple Sauce, Hurry-Q Honey Ham) to lamb, venison, and buffalo (Smoked Rack of Lamb with Dill Sauce, Venison Steak with Juniper Berries)...poultry (Jamaican Jerked Chicken Breasts, Turkey Thighs with Fresh Mozzarella)... seafood (Cajun Tuna Steak, Swordfish Vietnamese, Smoked Gravlax)...roti and kabobs (Combination Gyros, Skewered Scallops, Vegebobs)...and vegetables (Garlic Bombs, Ember Onions, Corn in the Husk).
With step-by-step instructions, tips galore, and the lowdown on a wide variety of sauces and accompaniments, Where There's Smoke, There's Flavor is an essential guide to real barbecue that will delight anyone who cooks outdoors.

Slice of Santa Barbara or Diabetic Meals in 30 Minutes or Less

2009-01-06T04:03:00.000-08:00

Slice of Santa Barbara: California Riviera Cuisine

Author: The Junior League of Santa Barbara
A Slice of Santa Barbara reflects the richly diverse culture of sunny California and Santa Barbara with triple-tested recipes ranging from calorie conscious to opulent. Recipes which make California famous are presented in a simple, easy-to-read format with emphasis on easy, fast, elegant food for today.

Interesting book: Second Life For Dummies or Information Architecture for the World Wide Web
Diabetic Meals in 30 Minutes--or Less!

Author: Robyn Webb
More than 100 quick-and-easy filling recipes that will fill fit nicely into a healthy meal plan.

Moms Best One Dish Suppers or The Warmest Room in the House

2009-01-05T17:22:00.000-08:00

Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were Then

Author: Andrea Chesman
Everyone loves old-fashioned comfort food, but a roast with all the fixings can be daunting to organize and difficult to execute. Plus, a sink full of dirty dishes and crusty pans can mar the whole meal for the unlucky dishwasher! Enjoy those traditional tastes on busy workdays by combining them in one-dish suppers that are simpler to prepare, quicker to clean up, and just as delicious and satisfying.

Mom’s Best One-Dish Suppers is designed to help today’s home cooks pare everything down, liven things up, and entice the whole family to the dinner table while minimizing fuss and cleanup. New England Seafood Chowder, Chicken & Dumplings, and Beef Stew get ladled straight from the soup pot to main-course bowls on chilly nights. The simple skillet is every cook’s friend and can be used to produce delicious dinners as diverse as Curried Chicken & Broccoli Pilaf and Stovetop Mac ‘n Cheese with Ham and Peas. Add family-pleasing ideas for Oven-Baked Meals and Salad Suppers—Mexican Lasagna, Chicken Tetrazzini, Oven-Baked Pot Roast with Vegetables, Shrimp & Avocado Salad, Tuscan Tuna Salad with White Beans—and the busiest cook is armed with 101 old-fashioned favorites for every season.

Here are Mom’s favorite flavors, all served up on one plate, guaranteed to please both the cook and the dishwasher!
Shirley Reis - KLIATT
Chesman has taken some favorite dishes from the past and turned them into satisfying one-dish suppers that are easier to prepare, quicker to clean up and just as delicious as the originals. Some of the wonderful meals are Chicken Gumbo; New England Seafood Chowder; Split Pea Soup; Louisiana-Style Shrimp and Rice; Skillet Lasagna; Corned Beef and Cabbage; Roast Pork with Sauerkraut; Curried Rice and Chicken Salad; and many more delectable dishes. Included is information about the origin of some recipes, how to cook certain unique vegetables, various types of cookware, a guide to salad greens, and a host of interesting quotes from various stories about types of food. Chesman is the author of 15 cookbooks and has won a James Beard Award. This is sure to be popular. KLIATT Codes: JSA--Recommended for junior and senior high school students, advanced students, and adults. 2005, Workman, 200p. illus. index., Ages 12 to adult.

Book review: Sushi Experience or Just Family Favorites Cookbook
The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home

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

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

Best Baby Shower Game Book or Sandwiches Panini and Wraps

2009-01-05T05:40:00.000-08:00

Best Baby Shower Game Book

Author: Courtney Cook
Make baby shower fun!

Here's all you need to get your bridal shower off to a fast and funny start: four pencil games that everyone will enjoy (with duplicate game sheets for eight people) plus four entertaining group activities.

Books about: Mastering the Art of French Cooking or PDQ

Sandwiches, Panini, and Wraps: Recipes for the Original Anytime and Anywhere Meal

Author: Dwayne Ridgaway

Whether the occasion is a picnic, lunch, brunch, or late night entertaining, sandwiches, panini, and warps provide a unique alternative to the usual fare. Sandwiches, Panini, and Wraps covers everything you need to create these taste-tempting meals. It begins with an overview of the sandwich from a historical perspective and then it deconstructs these multilayered concoctions. There's an overview of breads, basic ingredients, and equipment used to create these recipes, providing readers with a knowledge base that they can use to create their own dishes.

This book features 50 recipes for everything from grilled sandwiches to cold sandwiches, wraps, pitas (including vegetarian and salad sandwiches), soups, salads, side dishes, condiments and spreads, and dessert suggestions to top off the savory meals with something sweet. The author also includes plenty of entertaining and serving suggestions.

Sandwiches, Panini, and Wraps is lavishly photographed and includes easy instructions and creative food ideas for the imaginative sandwich maker.

Chateau Margaux or Exploring Quantity Food Production and Service Through Problems Workbook

2009-01-04T20:59:00.000-08:00

Chateau Margaux

Author: Nicholas Faith

In the only book dedicated to this prestigious Bordeaux wine, Faith leads the reader on a tour through the sumptuous neo-classical Cheteau Margaux estate. Beginning with a description of the dramatic history that defines the estate, and the fortuitous geology and geography that define the wine, Jean Dethier describes the magical atmosphere of the cheteau; three celebrated wine and food experts-George Lepre, Markus Del Monego, and Shinya Tasaki-offer critical insight on the best combinations of fine food with Cheteau Margaux's wines. The final section offers a useful chronology and assessment of the vintages from 1771 to the present.

New interesting book: Desperation Entertaining or Pig Perfect

Exploring Quantity Food Production and Service Through Problems, Workbook

Author: Elizabeth Lieux

Using a problem-based learning approach, this work book explores all major concepts in quantity food production and services. Offering over 30 problems, readers can complete worksheets, consult reference materials, and participate in group discussions to reinforce fundamental principles presented in the course. This newly revised edition features problems that address the full spectrum of foodservice management such as: Managing Quality, Food Product Flow and Kitchen Design, Procurement, Distribution and Service, Leadership and Organizational Change, Decision Making, Communication and Balance , Management of Human Resources and much more! It also addresses the foodservice principles which guide dietitians' and foodservice managers' practice. The book also references extensive web page resources and links for each problem. Professionals in the following fields: Food Production and Service, Food Management, or Food Production Management.

A Century of Flavor or Chez Panisse Cooking

2009-01-04T10:17:00.000-08:00

A Century of Flavor: Nielsen-Massey Vanillas

Author: Favorite Recipes Press

The deliciously interesting cookbook combines recipes from the Nielsen family collection as well as recipes from chef friends attracted to Nielsen-Massey's quality vanilla extract. Contains a delightful collection of bakery and pastry recipes and teaches how vanilla can be essential in a savory dish.

New interesting book: Tunisia or Diners of Pennsylvania

Chez Panisse Cooking

Author: Paul Bertolli

"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature — dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.

In Chez Panisse Cooking, chef Paul Bertolli — one of the most talented chefs ever to work with Alice Waters — presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon — and sometimes simplifying — the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."

Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarilytextured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."

Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.

Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

Publishers Weekly

In the 15 years of its existence, Chez Panisse has become a landmark among American restaurants. Now, Paul Bertolli, chef at Chez Panisse since 1982, offers his version, with Alice Waters, of Chez Panisse cooking. Their rich and literate volume is written with care and grace. The introduction to bread-baking is an essay, not a manual; an explanation of oils and their uses makes helpful and diverting reading. One of the book's chief virtues is the way the authors bring a sophisticated cuisine and its techniques within reach of non- specialists, while also refreshing the most sated palates. Many wonderful recipes will reward readers. Among the most enticing: fish soup with rouille (a red pepper sauce); stuffed artichokes; eggplant croutons; rosemary noodles with pigeon essences; and buckwheat cakes with smoked salmon. Theme menus are included in an appendix. Without doubt, this sequel to Waters's Chez Panisse Menu Cookbook will reach an equally broad and enthusiastic audience. Photos not seen by PW. (Oct.)

Library Journal

Another winner from Chez Panisse, this one by the restaurant's long-time chef. Bertolli's lively, creative recipes serve as starting points for fascinating essays on a diversity of topics, from collecting wild mushrooms in Italy to the science of bread making to the qualities of the best ice cream. Techniques as difficult as making puff pastry are presented clearly enough for even the most inexperienced reader. The recipes themselves will appeal to both the novice and the intrepid, knowledgeable cook. Highly recommended. JS

The Way of Herbs or Food and Cooking of Turkey

2009-01-04T00:35:00.000-08:00

The Way of Herbs

Author: Michael Tierra

Fully updated with the latest developments in herbal science, this book provides an essential guide to gaining and maintaining good health through a holistic approach.

Books about: Six Ingredients or Less or Best Baby Shower Party Games 2

Food and Cooking of Turkey: All the traditions, techniques and ingredients, including over 150 authentic recipes shown in 700 step-by-step photographs--discover the delicious food of an ancient cuisine and learn how to bring it to the modern tab

Author: Ghillie Basan

In this exciting and comprehensive new book, Ghillie Basan explores the rich culinary history, culture and traditions of the Turkish people, the evolution of their cuisine, and the classic dishes that are known and loved all over the world.

Deleites de la Cocina Mexicana or Levana Cooks Dairy Free

2009-01-03T15:54:00.000-08:00

Deleites De LA Cocina Mexicana: Healthy Mexican American Cooking

Author: Maria Luisa Urdaneta

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains.

Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates.

Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

What People Are Saying

Melissa Bardsley
Melissa Bardsley, M.S., R.D. Nutritionist

Deleites de la Cocina Mexicana is wonderful! It shows that a traditional Mexican or Mexican-American diet can be very sound nutritionally.

Contents
Acknowledgments
Introduction: Changing Mexican American Eating Habits as Cultural and Culinary Translation
Secrets of Good Mexican Cooking
Guide to the Tables
Recipes
Appetizers
Soups
Salads
Meats
Poultry
Seafood
Eggs
Meatless Main Dishes
Vegetables
Rice Beans
Breads Desserts
Beverages
Sauces
Appendix. Tables of Measures, Substitutions, and Temperatures
References
Index

ndice
Reconocimientos
Introduccin: Cambiar los Hbitos Alimenticios de los Mxico-Americanos como Traduccin Cultural y Culinaria
Secretos de la Buena Cocina Mexicana
Gua para las Tablas
Recetas
Botanas, Bocadillos y Canaps
Sopas
Ensaladas
Carnes
Aves
Mariscos
Huevos
Platos Vegetarianos
Vegetales
Arroz
Frijoles
Panes
Postres
Bebidas
Salsas

Apndice. Equivalencias de peso y medida, substituciones y temperaturas
Referencias
ndice

Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite Forbidden Foods

Author: Levana Kirschenbaum

Fifty million Americans are mostly or completely lactose intolerant. The majority assume that steering clear of dairy means giving up their favorite dishes. Respected caterer, baker, and restaurateur Levana Kirschenbaum sets out to change that perception with this collection of creative and luscious recipes, all significantly leaner than their dairy-rich counterparts and made with natural dairy substitutes such as soy, rice, oat, and almond milks. Enjoy delicious foods such as Avocado Cucumber Soup, Blueberry Scones, Salmon Tomato Quiche, Tofu Spinach Lasagna, and Chestnut Almond Pudding with Chocolate Sauce. With a wide selection of both vegetarian and meat meals, these recipes will surprise and delight both the casual cook and the five-star chef.

Elements of the Table or Alone in the Kitchen with an Eggplant

2009-01-03T04:13:00.000-08:00

Elements of the Table: A Simple Guide for Hosts and Guests

Author: Lynn Rosen

Elegance is the art of not astonishing, said Jean Cocteau, but often the idea of a formal dinner party is intimidating to both hosts and guests for one reason: the table setting. Why is there a spoon above my plate? Do I really need five different glasses? Where do I put my napkin when I leave the table? Lynn Rosen comes to the rescue with this practical, charming, and informative guide to all things tabletop. Organized by category, Lynn’s advice is sensible, her explanations are clear, and her historical asides will provide plenty of lively dinner conversation. You’ll learn about:

Napery. What to do about that crease in your tablecloth, how to use a table runner, and the history of napkin rings (hint: they came into use not for decoration, but for an exceedingly practical purpose!)

China. The difference between a rim soup bowl and a rimless coupe soup bowl, when to bring out the coffee cups, and why we call it “china”

Silver. Basic rules for arranging the setting (evenly spaced, about a half-inch apart, with the handle bottoms lined up), using flatware to signal you’ve finished eating, and why the fork was slow to catch on as a dining implement

Crystal. How to tell a red wine glass from a white wine glass, when to use a dof glass, and what famous European queen is said to have been the model for a champagne coupe glass

Table Décor. Why place cards are always a good idea (and where to put them), the evolution of centerpieces, and how to turn a napkin into a cardinal’s hat, a bishop’s mitre, or even an artichoke

Elements of the Table covers everythingfrom linens to basic etiquette, so your next dinner party (whether you’re hosting or attending) will be a relaxed celebration–and the only astonishment will come at the end of the night, when you realize how much fun you’ve had.

Introduction: Why Your Table Matters     8
Napery
Tablecloths     16
Napkins     17
China
The Basic China Place Setting     24
Types of Place China     27
China Serving Pieces     36
Silver
The Basic Flatware Place Setting     50
Silver Place Setting Rules     51
Types of Place Silver     52
Silver Serving Pieces     69
Crystal
The Basic Crystal Place Setting     82
Types of Place Crystal Stemware     84
Barware     88
Finger Bowl     89
Crystal Serving Pieces     90
Table Decor
Decorative Table Items     98
Napkin Folding     101
Afterword: Bon Appetit!     122
Bibliography     123
Acknowledgments     125
Index     127

Go to: Elements of Pharmaceutical Pricing or Globalization the State and Violence

Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone

Author: Jenni Ferrari Adler

In this delightful and much buzzed-about collection of essays, 26 writers and foodies invite readers into their kitchens to reflect on the secret meals they relish when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor—and finally, recipes that require no division or subtraction.

Featuring essays by:

Steve Almond, Jonathan Ames, Jami Attenberg, Laura Calder, Mary Cantwell, Dan Chaon, Laurie Colwin, Laura Dave, Courtney Eldridge, Nora Ephron, Erin Ergenbright, M. F. K. Fisher, Colin Harrison, Marcella Hazan, Amanda Hesser, Holly Hughes, Jeremy Jackson, Rosa Jurjevics, Ben Karlin, Rattawut Lapcharoensap, Beverly Lowry, Haruki Murakami, Phoebe Nobles, Ann Patchett, Anneli Rufus and Paula Wolfert.

Wall Street Journal

A balanced literary buffet...seasoned with whimsy.

Toast

I've read the introduction and the first two essays, and have decided I want to make it last, and savor it . . . I've got it by the bed, and am allowing myself one chapter per night.

Glorious Food and Wine

The stories are funny, sometimes moving, guilty pleasures . . . If you have any inclination to look into the secret solitary kitchen life of some great writers, then read this book. It is entertaining, it is beautifully written, and you'll also find the occasional recipe. Do not expect pictures. Do not expect gourmet sophistication. But do expect reality.

Walker New York Eats

I admit I devoured it once I got my hands on it; it's almost voyeuristic to read about these private dining moments.

The Wednesday Chef

Charming . . . Each essay is a pleasantly voyeuristic snapshot, like looking into someone's grocery basket.

Cooking With Amy

If you are looking for a book to take on vacation, to the beach, or on a plane, you couldn't ask for a better one than Alone in the Kitchen with an Eggplant.

Publishers Weekly

A mishmash of foodie writers dispute, humorously or more self-seriously, the pros and cons of cooking and dining alone. While eating by oneself can be the busy worker's greatest pleasure, as Colin Harrison notes of his solitary Manhattan lunches during a work day ("Out to Lunch"), and mother Holly Hughes ("Luxury") agrees is a secret but too rare pleasure, other writers see it as depressing or shameful. In "The Lonely Palate," Laura Calder quotes Epicurus as saying, "we should look for someone to eat and drink withbefore looking for something to eat and drink"—then offers a recipe for Kippers Mash. Eating is an act of love, thus prompting Jonathan Ames ("Poisonous Eggs") to dine out and flirt with the waitress. "Table for One" by Erin Ergenbright records how the single diner is perceived uneasily by the wait staff. And M.F.K. Fisher relishes solitary dining ("A Is for Dining Alone") as a way to escape "the curious disbelieving impertinence of the people in restaurants." The collection is named after an essay by Laurie Colwin, who found a dozen different ways to cook eggplant on her two-burner hot plate while living alone in a tiny Greenwich Village flat. (July)

Rosemarie Lewis - Library Journal

Editor Ferrari-Adler's motley assortment of 26 essays is a quick and often insightful read. Some, including Colbert Reportcocreator Ben Karlin's "The Legend of Salsa Rosa" and Holly Hughes's "Luxury," are laugh-out-loud funny. Reading "Thanks, but No Thanks," Courtney Eldridge's account of her ex-husband's elitist eating habits, is like sitting down to commiserate with a particularly articulate friend. Others are strange and haunting, notably Haruki Murakami's "The Year of Spaghetti" and Rattawut Lapcharoensap's "Instant Noodles." More than half include recipes-goodies such as Amanda Hesser's (food editor, New York Times Magazine) Single Girl Salmon and Steve Almond's enticing Grill-Curried Shrimp Quesarito with Avocado Raita-while others incorporate favorite ways of preparing comfort foods, e.g., Laura Dave's "How To Cook in a New York Apartment" and Nora Ephron's "Potatoes and Love: Some Reflections." There is no obvious order to the arrangement of stories; thumbnail biographies of all of the contributors are available at the end. Many recognizable names make this a great book for literary foodies, but it is not an essential purchase for most public and academic libraries.

Library Journal

Ferrari-Adler takes time off from writing the short stories she's been publishing to compile reflections on what's fun about eating alone. With authors as varied as M.F.K. Fisher, Laurie Colwin, and Haruki Murakami. Copyright 2007 Reed Business Information.

Food in Medieval Times or A Consumers Dictionary of Food Additives

2009-01-02T18:31:00.000-08:00

Food in Medieval Times

Author: Melitta Weiss Adamson

New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.

New interesting book: Complete Book of Mushrooms or Soup of the Day

A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods

Author: Ruth Winter

The essential guide for making sure your food is safe

A Consumer’s Dictionary of Food Additives is back again, in an updated sixth edition. This valuable reference gives you all the facts about the relative safety and side effects of more than 12,000 ingredients that end up in your food as a result of processing and curing, such as preservatives, food-tainting pesticides, and animal drugs. For example, drugs used to tranquilize pigs may sedate diners!

There are hundreds of new entries to this edition, and topics covered include information about recently discovered resistant strains of bacteria credited to the antibiotics added to animal feed, as well as startling statistics on the amount of money spent on certain additives each year—$1.4 billion—on just flavorings and flavor enhancers.

A Consumer’s Dictionary of Food Additives is a precise tool that will tell you exactly what to leave on supermarket shelves as a reminder to manufacturers that you know what the labels mean and which products are safe to bring home to your family.

Eat Drink and Be Merry in Maryland or Amazing World of Rice

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

Eat, Drink, and Be Merry in Maryland

Author: Frederick Philip Stieff

Frederick Philip Stieff, son of the piano-making Baltimore family, was a celebrated amateur chef and a sort of menu historian. He made a personal crusade of collecting -- mainly using hand-written family papers and the memories of aged cooks -- old Maryland recipes. This volume, he declares in his foreword, offers merely "a generalization, a diversification of the receipts [as he calls them] which have for decades contributed to the gastronomic supremacy of Maryland."

Cooking and mixing instructions cover, in separate chapters, everything from oysters, a specialty of the counties bordering on the bay, to buckwheat and maple syrup, indigenous to western Maryland. Stieff fills out the stories behind many of the recipes in accompanying headnotes: the recipe for Ellin North Pudding, for example, was handed down by Ellin North, born in Baltimore in 1740 and later married to John Moale, the Colonel of the Baltimore Town Militia, to her great-grandson, Walter de Curzon Poultney. There are also several interesting appendices: one gives us the menu for a traditional hunt breakfast at Elkridge; another spells out what was served at the Maryland Institute's "Grand Banquet of the Railways Celebrations" in 1857; yet another itemizes the food that George Mann (of Mann's Tavern, Annapolis) procured in December 1783 to stage a dinner celebrating the end of war with Britain.

"Eating in Maryland was a continuous feast, not alone because of the prodigality of its table, but because of the warmth of its ever welcoming hospitality. And certainly it seems to be that in this book... the traditions of Maryland's hospitality, no less than those merely of its kitchens, will be preservedfor all time." -- Emily Post

Books about: Planetwalker or Why We Cant Wait

Amazing World of Rice: With 150 Recipes for Pilafs, Paellas, Puddings, and More

Author: Marie Simmons

Today's market shelves are lined with unique varieties of rice from all over the world. Join noted cookbook author and Bon Appétit columnist Marie Simmons on a journey through the amazing world of rice -- from learning how to select the right type of rice for every dish to the best ways to prepare each kind.

Publishers Weekly

Simmons, the author of a host of user-friendly cookbooks and the "Healthy Cooking" column in Bon Appetit, here puts to rest the stereotype of rice as a bland starch served alongside Asian food. For those who thought a rice cookbook could only be a treatise on 1950's-style rice salads or a primer on How to Boil Rice, this vibrant, multicultural collection of original recipes should come as a welcome treat. Simmons's range is broad: Black Bean Chipotle and Rice Soup with Cilantro Cream rubs shoulders with Lamb Kebabs on Persian-style golden rice, Curried Coconut Rice with Cauliflower, Butternut Squash, Green Beans, and Cashews, and Hoppin' John; she also concocts a vast array of risotto and paella variations. An intriguing rice glossary covers the relatively familiar territory of basmati, Arborio and jasmine and introduces readers to the more obscure Bomba, Camargue and Rosematta grains. And while Simmons has built a reputation on lean, low-fuss recipes (such as her 365 Ways to Cook Pasta), she takes a detour with this book: these meticulous recipes often require several read-throughs and thorough preparation to succeed (the book also would have benefited from photographs). Still, despite its format problems, the book offers dazzling proof that rice will always be much more than a staple. (Jan.) Copyright 2002 Cahners Business Information.

New McDougall Cookbook or Busy Peoples Fun Fast Festive Christmas Cookbook

2008-12-31T17:44:00.000-08:00

New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes

Author: John A McDougall

Three hundred meatless, dairyless, high-carbohydrate, and virtually fat-free recipes comprise this excellent new cookbook by the creators of the McDougall Program. Created and tested by Mary McDougall, these delicious dishes are adapted from a variety of ethnic traditions and offer sensational meals for any time of day.

Publishers Weekly

The McDougall diet is unlike most medically based diet plans in that it doesn't limit the amount eaten, but radically changes what is eaten and how it is prepared. These recipes eliminate fats, meats and dairy products. The McDougalls ( The McDougall Program ) run an in-patient program at St. Helena Hospital in Santa Rosa, Calif., for people who want to drastically change their eating habits. The recipes substitute water for cooking oil and soy-based products for dairy ingredients. The McDougalls write that their diet plan is less extreme than the Kempner Diet developed at Duke University Medical School, and that it would seem to be a good choice for athletes or people who must change their eating habits either because of health problems or severe food allergies. For the rest of the eating public, however, the McDougalls's claims are bound to raise eyebrows; to wit, ``The incidence of human leukemia worldwide is in direct proportion to the amount of dairy products consumed,'' and ``I realized early in my career that the diseases from which most people suffer are caused by eating too much rich food.'' To their credit, the McDougalls do offer a wide range of recipes drawn from many different ethnic backgrounds--e.g., black bean burritos and waffles. They also discuss how to adapt a recipe to their regimen. Their recipes are well-organized, and a list of health food mail-order stores is provided. Given the draconian nature of the McDougall diet, however, it's not something to start without careful consideration. (July)

Library Journal

The McDougall Program is a health plan that revolves around a starch-based fat-and cholesterol-free diet. John McDougall, author of The McDougall Program ( LJ 4/15/90), runs an in-patient program at a California hospital. Mary, his wife, developed most of the 300-plus recipes presented here. A few, such as a Holiday Vegebird constructed out of brown rice and bread stuffing (it even has fake giblets), come from fans of the program. The McDougall plan does have some famous followers, but, overall, the dishes in this collection are unlikely to attract many new converts. And, oddly enough for a diet book, there are no nutritional analyses attached to individual recipes. Buy for demand.

Interesting book: Skinny Bitch or Warming and Welcoming Big Soups

Busy People's Fun, Fast, Festive Christmas Cookbook

Author: Dawn Hall

Dawn Hall's 7-ingredients or less, 30-minutes or less formula is adapted for the Christmas season. As a working mom, she knows how hard it is to prepare all the Christmas goodies and entertain friends and family on a budget, while juggling an already full schedule. Here are recipes and plans for cookie swaps, edible and affordable teacher's gifts, and easy but remarkable meals for your family and friends whether it is the office potluck lunch, an elegant Christmas eve buffet, or a fun breakfast under the tree.

Recipes will include Yuletide Pork Roast with Lemon Pepper and Rosemary, Cranberry Salsa, Busy Holiday Bruschetta, Festive Frittata, Broccoli and Tomato Trifle, Snowball Cheese Balls, Cranberry-Walnut Mini Scones and much more.

A special section will provide creative recipes for leftovers including Turkey a la King over stuffing.

Menus at a Glance....................vi
With Special Thanks....................x
Introduction....................1
Chapter 1: Christmas Eve Dinners....................11
Chapter 2: Breakfasts & Brunches....................51
Chapter 3: Christmas Day Dinners....................91
Chapter 4: Kids' Birthday Party for Jesus....................191
Chapter 5: Cookie and Candy Exchange....................199
Chapter 6: Edible Gifts....................221
Chapter 7: Using Leftovers....................233
Index....................247

Desserts around The World or Good Ole Boys Wild Game Cookbook

2008-12-31T09:03:00.000-08:00

Desserts around The World

Author: Lee Engfer

Completely revised and updated, Desserts around the World serves up tantalizing recipes for Moroccan date cake, Sacher torte from Austria, Brazilian fried bananas, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are dessert menu selections and an expanded cultural section highlighting dessert customs from around the world, including holiday and festival traditions. This book will show you how to treat your family and friends to delicious, internationally inspired desserts.

New interesting textbook: Louies Backyard Cookbook or Williams Sonoma New Healthy Kitchen Desserts

Good Ole Boys Wild Game Cookbook

Author: Russ Chittenden

Tired of your hunting or fishing trophies getting freezer burn? These Good Ole Boys have experimented with cooking and eating about everything they could semi-legally capture whether it slithered, swam, flew, walked or crawled. One thing you can bank on...the finished product of these recipes will be good!

The Ultimate Tailgaters Big Ten Handbook or Olive and the Caper

2008-12-30T21:21:00.000-08:00

The Ultimate Tailgater's Big Ten Handbook

Author: Stephen Linn

Millions of Americans participate in tailgating at college campuses during football season. Between the students and the alumni, and the visitors, a crush of fans are looking for places to park, to eat, to take part in traditional activities for each campus, and learn more about the school and team history. For the first time ever, fans can find the details at every campus in their favorite conference. Want to eat barbecue while you’re visiting USC? Want to know more details about massive Michigan Stadium? Need a place to stay for that game in Clemson? Choose your conference, which encompasses all teams in all divisions, pack the ULTIMATE TAILGATER’S HANDBOOK in the car, and you’re ready. Recipes, local venues and rules, sidebars about unique activities in each place, side tours, insider tips, and photos will help make your game day the best ever. Features Illinois, Indiana, Iowa, Michigan, Michigan State, Minnesota, Northwestern, Ohio State, Penn State, Purdue and Wisconsin. Stephen Linn is a reporter who markets Ultimate Tailgater television and news features around the country. He lives in Nashville.

Book review: Tormenting Thoughts and Secret Rituals or Healthy Life Kitchen

Olive and the Caper: Adventures in Greek Cooking

Author: Susanna M Hoffman

This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and The Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure.

In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini, and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and The Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa.

In addition, it opens with a sixteen-page full-color section, and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.

Publishers Weekly

Traditional Greek cuisine favors sour tastes: lemons, capers, vinegar, wild herbs. Cooking with these pungent ingredients takes a sure hand or, failing that, a good recipe. Hoffman's book supplies the latter in abundance; it attempts nothing less than to capture the whole of Greek food culture between covers. That includes side notes on language, myth, literature and botany; details of regional specialties; lists of native greens; and an explanation of why we say "Greek" instead of "Hellenic." Like many warm-weather cuisines, Greek food relies on an abundance of grilled meats and fish and dressed greens. Hoffman presents them in dazzling variety, alongside familiar exports like Dolmadakia (stuffed grape leaves) and Tzatziki. Hoffman, an anthropologist and cook, includes recipes that might be challenging or improbable for American home cooks: Retsina-Pickled Octopus, Thyme-Fed Snails and "Greek-inspired ice creams" made with mastic or olive oil. There are labor-intensive recipes, too, showing how to make filo pastry and homemade sourdough noodles. Desserts-Semolina Custard Pie; Yogurt Cake with Ouzo-Lemon Syrup-go far beyond Baklava. With its fascinating trove of information, this work will please armchair cooks and traveling foodies. For those willing to surrender to its searingly bright palate of flavors, it's a boon to the kitchen, too. Photos, illus. (July) Forecast: With the Olympics in Athens next month, interest should be strong. Copyright 2004 Reed Business Information.

	Introduction: The Olive, the Caper, and the Legacy of Greek Food	xiii
Part 1	Honored Drinks, Small Dishes, and Savory Pies
	From water to wine	5
	Water	7
	Wine	8
	Ouzo	13
	Tsikoudia	14
	Brandy and Sweet Liqueurs	16
	Beer	18
	Coffee	18
	Tea	20
	Fruitades and Other Drinks	22
	Meze: The Grand Array	25
	The Simplest Mezedes	27
	The Glorious Cheeses of Greece	28
	The Many and Varied Greek Olives	30
	The Salads and Spreads	32
	The Eggplant Urbanization of Miltiades	34
	The Cyclades and the Scent of Lemon	44
	Two Famous Vegetable Mezedes	47
	Inviting Meat Mezedes	52
	Zeus, King of the Gods	56
	Mezedes from the Sea	59
	Tart and Tantalizing Pickles	72
	The People, Provinces, and Culinary Specialties of Greece	76
	Savory pies: From Filo Pastry	83
	Filo Finesse	87
	The Shapes of Filo Pies and Pastries	90
	The Trail of the Olive	98
	Opulent Byzantium	110
Part 2	The Banquet of Dishes
	Bread: The Staff of Life!	119
	The Bread Man Cometh	123
	Greece's First Bread Bakers	126
	Cooking Bells and Beehive Ovens	144
	Cyprus: the Coppery Island	148
	Soup: For Hard Times and Good Times	151
	Fava Stories	158
	The Mycenaeans and Their Bill of Fare	183
	Salads: A Veritable Bounty	187
	The Tomato Revolution	194
	Pericles, the Father of Democracy	202
	The Sarakatsani, Greece's Roving Shepherds	211
	Eggs: The Daily Gift	215
	Oregano, Dill, and Mint	218
	The Greek Diaspora and the Denver Omelet	224
	Sustaining grain: Barley, Wheat, Rice & Noodles	227
	An Island Harvest	234
	The Sin of Opsophagia	236
	Saffron	240
	The Olympic Games	244
	Whence Cometh Trahana?	248
	Alexandria, Greek City by the Sea	254
	Alexander the Great and the Spread of Hellenism	258
	The vegetable parade	263
	Simmered, Sauteed & Fried	265
	The Herbs of Greece	272
	Stewed Vegetable Stand-Outs	282
	Apollo, the Sun God	284
	Crisp Croquettes and Fritters	292
	The Welcome Party	294
	Stuffed Vegetables	300
	The Renowned Casserole	313
	Two Greek Cooks, Two Great Moussakades	314
	Classical Greece--A Time of Philosophers and Farmers	318
	Fish and shellfish	323
	The Foufou	328
	Salt Cod, the Fish That Feeds in Hard Times	336
	Poseidon	340
	Where Did the Name "Greek" Come From?	344
	The Aegean and the Ionian--The "Fishing Ponds" of Greece	350
	Archestratos and His Fish	354
	The Minoans--Inhabitants of Greece Before the Greeks	356
	Meat: Of Every Sort	361
	Grilling	371
	The Caper Family Bush	378
	The Warp and the Weft: Sheep and Their Wool	382
	An Easter Journey on the Sea	396
	Who Were the First Greeks?	402
	Birds: From the Coop	407
	Chicken and the Changing Squares of Athens	410
	The Jews of Greece and Their Joseph's Coat Cuisine	432
	Wild game: From the Woods and Sky	437
	Aesop's Wild Kingdom: Morals with the Meal	452
	Savces, toppings, and marinades	455
	The Sauces	457
	Souvlaki Stands and the Best Tzatziki	466
	The Dodecanese Islands--Gateway of Many Sauces	476
	The Toppings	477
	Rhodes and the Crusaders	480
	The Marinades	482
	Greece's Saucy Minorities and Their Foods	484
	Fruit as the finale	489
	Greece's Fruitful Choices	491
Part 3	Confections Dulcet as Ambrosia
	Sweets: In Profusion	499
	Time-Honored Syrups	500
	From Beehive to Oven	503
	The Nuts of Greece	504
	Tsikoudia and the Moor	508
	A Final Validation	522
	How Spices Got to Greece	530
	Luscious Puddings	531
	Sweetness by the Spoonful	535
	Croesus and His Golden Coins	540
	Plato, the "Cool" Philosopher	544
	Seven Innovative Sweets	548
	Night Wine, Day Wine, and the Barefoot Compressor	550
	Cyclades Village Wedding	556
	Ceremonial Sweets	557
	The Ottoman Rule and the Greek Fight for Independence	562
	Conversion Tables	566
	Bibliography	567
	Index	572

Calling All Cooks Two or A Taco Testimony

2008-12-30T11:40:00.000-08:00

Calling All Cooks Two

Author: Bellsouth Pioneers AL Chapter

Experience more of the tasteful recipes of Calling all Cooks with this second in the series. It contains recipes, charts, tips, and hints from active and retired members of BellSouth Pioneers. Proceeds from all cookbooks benefit various statewide charity and school organizations.

New interesting textbook: The Spectrum or New Womans Dress for Success

A Taco Testimony: Meditations on Family, Food and Culture

Author: Denise Chavez

Acclaimed author/actress Denise Chávez explores the history, lore, and preparation of tacos—and other art forms—in a warm and exuberant memoir, with recipes.

"Tacos are sacred to me," writes Chávez, who's set many a fictional scene in a Southwestern restaurant or around a dinner table. And here are her special recipes, including her mother's Tacos a la Delfina ("I swear these tacos are really good cold!") and Granma Lupe's Pasta (not macaroni but a savory mincemeat-like taco filling). Here, too, are tips on shopping, cooking, and serving: "Offer up the meal with gratitude and remember: Tacos are one of life's greatest things!"

"We live in chile country," she adds. "We are blessed to be here. Food is more than food; it's a culture. And tacos are more than tacos."

Chile country is the setting for Chávez's magical, tragicomic fiction. And in A Taco Testimony she also tells wonderful stories that connect literature with culture and food with life along the Mexican-American border.

"Time and love are the essence of all Mexican cooking," Chávez says—including her spicy, juicy writing, and this feast of a book.

Chinese Cooking for Beginners or Delias Vegetarian Collection

2008-12-30T00:58:00.000-08:00

Chinese Cooking for Beginners (Chinese/English)

Author: Su Huei Huang

Each recipe has been updated, retested, and simplified to enable readers to make the most popular Chinese dishes and snacks. Readers will learn how to prepare authentic, formal banquet meals using easy, homestyle techniques.

Book review: A Remarkable Mother or Pet Food Politics

Delia's Vegetarian Collection: Over 250 Recipes

Author: Delia Smith

In response to her millions of followers, Delia Smith has amassed her best-ever vegetarian recipes in one volume. Here are 250 delectable recipes for all occasions, including Tunisian Eggplant Salad, Soba Noodles with Soy and Citrus Dressing, Wild Mushroom Stroganoff, Oven-Roasted Ratatouille, Mozzarella strudel with Parmesan and Pecans, Lemon Pasta with Herbs and Cracked Pepper, and Apricot Hazelnut Meringue. Beautifully illustrated with 200 color photos, and presented in Delia’s friendly, inimitable style, this is a book that all cooks will want to own.

Great Big Butter Cookbook or The Strang Cancer Prevention Center Cookbook

2008-12-29T14:17:00.000-08:00

Great Big Butter Cookbook: Because Everything Is Better with Butter

Author: Diana C Von Glahn

When America needed a phrase to mean “It’s as good as it gets,” it’s no surprise that the winner was “It’s like butter!” There are many foods that aspire to be as rich, decadent, and versatile as butter is in the kitchen, but any chef worth his salt knows there is nothing like the real thing. Everything is unquestionably better when made with butter, and The Great Big Butter Cookbook celebrates butter in every form, from flavored spreads to baked goods, to sauces, to main courses. This comprehensive, no-holds-barred look on the world’s favorite ingredient is full of history, factoids, and helpful hints for getting the most out of butter. With more than 300 classic recipes.

Publishers Weekly

This collection, focusing on a single ingredient and assembled by the Wisconsin Milk Marketing Board seeks to remind readers of the usefulness and versatility of butter in the kitchen. The book's prologue highlights the relative healthfulness (compared with margarine, anyway) of butter, despite its reputation for clogging arteries. That leads to a "Cooking with Butter" basics chapter that explains the differences between European, cultured and whipped butter styles, and suggestions for when to use salted or unsalted varieties. While one might assume that butter's culinary role is rooted in baking and sauces, recipes here run the gamut from appetizers like Camembert Almond Balls and Blue Cheese Walnut Wafer to a cream-free Mexican-Style Corn Soup and Florentine Game Hens, with plenty of pastry, cookies, cakes and pies in between. There are also several recipes for compound butters, like a wild mushroom and shallot butter meant to accompany a sautéed steak. The book's most inventive ideas belong to the Sauces, Spreads and Condiments chapter, with its wide array of spreadable, meltable and pourable butters in both savory and sweet flavors. Throughout, recipes are clearly written and easy to follow, and colorful photos bring out all the golden richness of this dairy product. Trans-fat free though it might be, butter is still fattening, making this a special occasion cookbook rather than an essential cookbook for the day-to-day. (Nov.)

Judith Sutton - Library Journal

The 300 recipes in this wide-ranging collection come from the files of the Wisconsin Milk Marketing Board-so it's not surprising that so many of them are made with cheese as well as butter. Some are far more buttery than others, but all include at least a couple of tablespoons. Many of the recipes are for comfort food, although there is a sprinkling of more sophisticated dishes from restaurant chefs. The dessert chapter is the biggest, but all courses of a meal are included, many of them shown in full-page color photos. For larger collections.

Interesting book: Seasoned In The South or Old Fashioned Country Cookies

The Strang Cancer Prevention Center Cookbook

Author: Laura J Pensiero

A comprehensive guide to cancer prevention

The oldest cancer-prevention institute in the country, New York City's famed Strang Cancer Prevention Center advocates promoting cure through early detection. It has been instrumental in developing early screening and prevention programs as well as nutrition counseling.

Now readers can benefit from the same topnotch advice the center provides for its clients. A remarkable collaboration of leading cancer prevention experts and America's top gourmet chefs, The Strang Cancer Prevention Center Cookbook presents cuttingedge nutritional and scientific data on cancer, as well as a tantalizing collection of health-inducing recipes.

Complete with the latest information about the crucial link between diet and health, this book introduces nature's own powerful cancer-fighting agents such as the chemicals found in many fruits and vegetables. More than 150 recipes for appetizers, soups, salads, sides, entrees, and desserts are featured. Research has shown that up to 80 percent of all cancers can be prevented by the type of changes in diet and lifestyle outlined in this book.

Laura Pensiero, R.D., a graduate of the French Culinary Institute in New York, is a dietitian, nutrition educator, and restaurant owner.

Michael Osborne, M.D., is president of the Strang Cancer Prevention Center and a professor at Cornell University Medical College.

Susan Oliveria, Sc.D., M.P.H., is on the faculty at Strang, Cornell University Medical College, and Memorial Sloan-Kettering.

	Foreword	vii
	Preface	ix
	Acknowledgments	xi
	Introduction	xiii
1.	The Science Behind Diet and Cancer	1
	What Is Cancer?	2
	Why Study Diet?	3
	Overview of Diet and Cancer	6
	Vitamins and Minerals	11
	Other Dietary Factors	16
2.	Lowering Your Risk of Cancer Through Diet	19
	Strang Cancer Prevention Center Guidelines for Reducing Your Risk of Cancer	19
	General Caloric Requirements	21
	BMI	22
	The Fat Facts	23
	Protein	34
	Vegetarianism	40
	Soy	44
	Carbohydrates	51
	Fiber	56
	The Importance of Fruits and Vegetables	64
	The Balanced Plate	69
	Vitamins and Minerals	71
	Nutrition Facts Labels	89
3.	Phytochemicals: The New Functional Foods	107
	Allium Compounds	109
	Glucosinolates and Indoles	110
	Plant Polyphenols	111
	Terpenes	117
	Protease Inhibitors	119
	Inositol (Phytic Acid)	120
	Fatty Acids	120
	Plant Sterols	121
	Supplementation of Phytochemicals	123
4.	Cooking for Cancer Prevention	125
	Ingredients for Healthy Cooking	127
	Seasonal Ingredients	131
	Snacking	133
	Kitchen Equipment for Healthy Cooking	134
	General Tips for Healthy Cooking	137
	Organic Foods	139
	Cooking with Olive Oil	141
5.	Recipes	145
	Appetizers	147
	Soups and Stocks	159
	Salads	179
	Vegetables and Side Dishes	195
	Vegetarian Entrees	217
	Fish	243
	Poultry and Meat	267
	Breads and Desserts	295
	A Sample Week of Menus	322
	Restaurant Dining	328
6.	Prevention: Lifestyle Modifications to Minimize Cancer Risk	337
	Smoking	338
	Obesity	339
	Physical Activity/Exercise	340
	Hormones	342
	Occupation	343
	Radiation	344
	Environmental Pollution	346
	Infections and Viruses	347
	Heredity	348
	Medical Drugs	349
	Stress	349
	Screening	350
Appendix	Nutrition and Cancer Information Resources and Cancer Facts	353
	References	359
	About the Contributors	371
	Index	387

Food Combining for Health or Moms Big Book of Baking

2008-12-29T02:36:00.000-08:00

Food Combining for Health: Get Fit with Foods That Don't Fight

Author: Doris Grant

Over 50 years ago, Dr. William Hay concluded that the body uses acids to digest proteins and alkalis to digest starches, and that mixing the two might lead to painful indigestion and more serious problems such as ulcers, allergies, and obesity. Though criticized at the time, the Hay System has been vindicated by modern research, and provides essentially the healthy, whole-food diet of mostly alkali-forming foods such as fruits, green vegetables, and salads advocated by many leading nutritionists today.

Food Combining for Health shows how to separate incompatible foods.

Explains how the Hay System can alleviate the symptoms of chronic diseases such as arthritis and diabetes, while increasing energy and well-being in those without specific health problems.

Includes recipes and seasonal menu suggestions.

Whole Foods

Compatible food combinations are nature's way of maintaining the body's correct chemical balance. The authors offer practical suggestions and recipes for putting the principles of food combining into practice.

Acknowledgments
Foreword by Sir John Mills
Introduction - A Personal Experience
Part One: The Theory and the Proof by Doris Grant
1. A Great Pioneer
2. The Hay System Explained
3. The Hay System and Degenerative Diseases
4. Animal Fats - Fact and Fiction
5. The Proof of the Pudding
Part Two: The Hay System in Practice by Jean Joice
6. How to Begin
7. Menu Planning and Suggestions
Table of Compatible Foods
Part Three: Recipes for Protein Meals
8. Soups and Appetizers
9. Salads, Dressings, and Sauces
10. Main Dishes
11. Vegetables
12. Desserts
13. Protein Sack Lunches
Part Four: Recipes for Starch Meals
14. Soups
15. Salads
16. Main Dishes
17. Desserts
18. Bread
Appendix: Acid and Alkali-forming Foods
Further Reading
Useful Addresses
Index

See also: Diabetes Cookbook or Night Light

Mom's Big Book of Baking: 200 Simple, Foolproof Recipes for Delicious Family Treats to Get You Through Every Birthday Party, Class Picnic, Potluck, Bake Sale, Holiday and No-School Day

Author: Lauren Chattman

200 recipes tailor-made for today's extremely busy mom.

Publishers Weekly

Author of the highly successful dessert cookbook Instant Gratification, Chattman now offers her skills as a mother as well as pastry chef. The book covers baking from pancakes, waffles and muffins through cookies and cakes to pies and breads. The recipes are clearly written and prefaced with short descriptions and notes. Many of the recipes offer tips on ingredients, variations and how and when to involve children. The Instant Homemade Microwave Brownies, recommended for kids seven and older to help in the baking fall well within their capabilities, although she suggests, "The dish will be hot... so removing it from the microwave should be mom's job." Her use of butter as the fat of choice, while not for cholesterol watchers, makes the recipes rich and inviting, particularly when she pairs it with the large quantity of blueberries in Best Blueberry Muffins to give a very berry satisfying result. One or two recipes, such as the Sprinkle Cookies, are slightly disappointing, although the description did prove to be accurate, as her daughter says, that "these taste like cupcakes." However, with such a wide variety of baked goods and the effortlessness needed to produce good results, this book will be a solid bake book for the busy mom, particularly one who wishes to involve her children. (Oct.) Copyright 2001 Cahners Business Information.

Library Journal

Chattman, author of Instant Gratification and Just Add Water, is known for her quick and easy recipes. Although she has worked as a pastry chef, the desserts in her new baking book are in that same style, just the thing for busy moms (and dads). The cookie chapter is, logically enough, the biggest one, but there are also dozens of recipes for birthday and other cakes; pies, tarts, and cobblers; and muffins, quick breads, and pizzas. There's even a breakfast chapter, with treats like Chocolate Milk Pancakes and Gingerbread Waffles. Recommended for most collections. Copyright 2001 Cahners Business Information.

Grillin and Chilin or Girlfriends Get Together

2008-12-28T17:55:00.000-08:00

Grillin' and Chili'n': More than Eighty Easy Recipes for Searing, Sizzling, and Savoring Venison

Author: Kate Fiduccia

As any hunter or gourmet will tell you, venison is one of the great culinary treats, whether cooked on a grill or slowly simmered on a stove.
Grillin' & Chili'n' serves up eighty winning recipes that will have family and friends begging for more. There are recipes for marinated steaks, ribs, burgers, and sausages, including Balsamic Buck Steaks, One-for-the-Road Moose Ribs, Thai Pita Burgers, and Dijon Venison Sausage Kebobs. You'll also find superb chili recipes from the easy-to-prepare Quick-Fix Venison Chili to the slow-cooked Sloppy Does. Recipes that incorporate chili as a main ingredient are also featured, such as Venison Pronto Chili Taco Salad, Chili Shepherd's Pie, and even Mini Chili Cupcakes! Also included are some no-fail marinades, rubs, and butters to highlight your meals, and fabulous accompaniments such as Sizzlin' Fresh Tomato Salsa and Cheesy Grilled Zucchini. An invaluable listing of mail-order sources for venison (if you don't harvest your own) and grill accessories will come in handy, as well as a cooking conversion chart.
From one of the most respected experts on the subject, this is the most mouth-watering guide yet to preparing venison.

Girlfriends Get Together: Food, Frolic and Fun Times

Author: Carmen Renee Berry

To whom do women turn when they want to celebrate their successes (like getting that long-hoped-for promotion)? Upon whom do they rely to make their special events (like moving into a dream house) even more special? Whose companionship do they seek when their dreams have been dashed, when they've had a bad week at work, when they've just been dumped, or when they just need to gab? Their girlfriends, of course! From crisis times, birthdays, and TGIF days, to showers and hallelujah lunches, these 15 girlfriend get-togethers include quick and easy planning ideas, succulent recipes, and innovative ways to create unforgettable memories with the gals.

	Just Us Girls
1	Women in the Wild	4
2	Friday Night Film Fest	16
3	Just Talk	26
	Women on the Move
4	Moving Day Picnic	36
5	A Housewarming Dinner	44
6	A Hallelujah Lunch	56
	Counting on Each Other
7	You're Better Off without Him Supper	68
8	Take Comfort Dinner	76
9	Safety Net Social	84
	Showered with Affection
10	Wedding Shower Tea	96
11	Bachelorette Fete	106
12	Baby Shower Buffet	112
	Enduring Traditions
13	A Sumptuous Birthday Feast	126
14	Perfect Pet Party	136
15	Holiday Cookie Classic	144

Wine Label Language or A Thousand Days in Tuscany

2008-12-28T07:14:00.000-08:00

Wine Label Language

Author: Peter Saunders

"Peter Saunders is, without doubt, one of the top wine tutors in the world."

- Dr. Alan Young, President of the International Wine Academy

Wine labels are cryptic and confusing to most wine consumers. The information provided there indicates specific quality standards, grape varieties, alcohol content and volume of production, but it is often hard to decipher the code.

Wine Label Language is a welcome encyclopedic reference that demystifies and explains how to interpret wine labels. Using simple terms, the book identifies and describes the various regions and appellations used on wine labels around the world. Knowing from which region a wine comes is a critical factor in determining its quality and value. This book introduces the labeling concept of the wine is from this region instead of the wine from this grape. This helps consumers identify the winemaking areas that consistently produce superior vintages.

Newcomers to the delights of wine will learn all the basics, for instance the difference between a Bordeaux and Burgundy. Longtime wine buffs will heighten their enjoyment by understanding the differences within their favorite regions. A single region such as Bordeaux has many distinct areas or districts that affect the wine's quality and price.

Wine Label Language covers every major winemaking region of the world and explains the natural conditions and legal restrictions that each region uses to produce and name its own unique wine.

A Thousand Days in Tuscany: A Bittersweet Adventure

Author: Marlena de Blasi

American chef Marlena de Blasi and her Venetian husband, Fernando, married rather late in life. In search of the rhythms of country living, the couple moves to a barely renovated former stable in Tuscany with no phone, no central heating, and something resembling a playhouse kitchen. They dwell among two hundred villagers, ancient olive groves, and hot Etruscan springs. In this patch of earth where Tuscany, Umbria, and Lazio collide, there is much to feed de Blasi's two passions--food and love. We accompany the couple as they harvest grapes, gather chestnuts, forage for wild mushrooms, and climb trees in the cold of December to pick olives, one by one. Their routines are not that different from those of villagers centuries earlier.

They are befriended by the mesmeric Barlozzo, a self-styled village chieftain. His fascinating stories lead de Blasi more deeply inside the soul of Tuscany. Together they visit sacred festivals and taste just-pressed olive oil, drizzled over roasted country bread, and squash blossoms, battered and deep-fried and sprayed with sea-salted water. In a cauldron set over a wood fire, they braise beans in red wine, and a stew of wild boar simmers overnight in the ashes of their hearth. Barlozzo shares his knowledge of Italian farming traditions, ancient health potions, and artisanal food makers, but he has secrets he doesn't share, and one of them concerns the beautiful Floriana, whose illness teaches Marlena that happiness is truly a choice.

Like the pleasurable tastes and textures of a fine meal, A Thousand Days in Tuscany is as satisfying as it is enticing. The author's own recipes are included.

Publishers Weekly

From its opening scene of an impromptu alfresco village feast of fried zucchini blossoms, fennel-roasted pork, and pudding made from the cream of a local blue-eyed cow, this memoir of the seasons in a small Tuscan village is rich with food, weather, romance and, above all, life. De Blasi continues the adventures begun in her A Thousand Days in Venice, as she and her husband, Fernando, leave Venice for Tuscany in search of "a place that still remembers real life... sweet and salty... each side of life dignifying the other." Fortunately, the two are adopted by Barlozzo, an elderly local eager to share his knowledge of the old ways. He introduces them to the local customs: grape harvesting, truffle hunting, bread baking, etc. Although the book teems with food references, including recipes for intriguing traditional dishes, de Blasi is more than a sunny regional food writer-she digs into the meaning of life. As she fights Fernando's periodic depressions and brings him back to joy, gains Barlozzo's trust and love, learns his troubling lifelong secrets and comes to terms with the death of a beloved friend, she immerses her readers in life's poignancy, brevity and wonder. Agent, Rosalie Siegel. (Nov. 5) Forecast: Fans of Frances Mayes's oeuvre will gravitate to this, as well as those who read A Thousand Days in Venice. Copyright 2004 Reed Business Information.

Library Journal

Picking up where her A Thousand Days in Venice left off, American author and chef de Blasi and her Italian husband trade their stable life in Venice for a potentially idyllic Tuscan one. Taken under the wing by a local who mentors her foray into the ways of the past, the author participates in every aspect of the local food culture, from harvesting grapes to truffle hunting, and vividly describes her adopted community through its preparation and celebration of food. Equal parts an exploration of Tuscan food and culture and a touching story of its people, this book supplemented with complementary recipes reads more like a novel than the memoir it is. Recommended for public libraries and larger cooking collections. Sheila Kasperek, Mansfield Univ. Lib., PA Copyright 2004 Reed Business Information.

Kirkus Reviews

Another savory slice of de Blasi's life (A Thousand Days in Venice, 2002, etc.), this one chronicling her move south to a small Tuscan town. "Three years ago, when I left America to come to live in Italy, it was neither Venice nor the house on the beach that lured me. Rather it was this man, this Fernando. It's quite the same thing now. We've hardly come to Tuscany for the house." Which is a good thing, for this old stable is far from chic. That's not the point; they have come there to scrub their lives as if with a loofa, to follow the rituals of rural culture in San Casciano dei Bagni, a place of olive and cypress trees, meadows with sheep and sunflowers and lavender. Food will take center stage: fat and velvety zucchini blossoms; a haunch of boar; pecorino bread; ropes of pasta dressed with green tomatoes, garlic, oil, and basil; all the humble, inspired dishes that make you want to bark with pleasure. Without fanfare, the townspeople can gather in a spontaneous convocation, "whispering gastronomic lore like vespers." De Blasi faithfully catches San Casciano in all its weathers, evoking its ancient roots (Roman legions tramped through this land), its artistic association (Rafaello and Perugino), and its political leanings (more than slightly red), as well as the wartime ingenuity that remains a wonder half a century later. The inhabitants, each in their own way, tilt de Blasi's days, making them sweeter and more pungent. One old soul advises on all things San Casciano; another woman makes sure the couple doesn't get too sentimental as they get evermore romantic. The proceedings entail both comfort and risk: the sun shines pink, and the stone floors deliver a welcome coolness, but theswift passage of time lends an edge with the prospect of death. An object lesson in living fully from a genuine sensualist unabashed by her emotions.

Contents

PROLOGUE
1
Summer
1The Gorgeous Things They're Cooking AreZucchini Blossoms7
2Figs and Apples Threaded on Strings30
3The Valley Is Safe, and We Will Bake Bread64
4Are You Making a Mattress Stuffed with Rosemary?81
5Sit the Chicken in a Roasting Pan on a Pretty Bed of Turnips and Onions, Leeks and Carrots 90

Fall
6Vendemmiamo--Let's Pick Those Grapes105
7Dolce e Salata, Sweet and Salty--Because That's How Life Tastes to Me124
8Now These Are Chestnut Trees150
9 Do Tuscans Drink Wine at Every Meal?170

Winter
10Perhaps as a Genus, Olives Know Too Much 195
11December Has Come to Live in the Stable 218
12Supper Made from Almost Nothing 248
13Fasting Was How We Were Living Anyway264

Spring
14Virtuous Drenches293
15Florì and I Are Shelling Peas303
16The First of the Zucchini Blossoms Are Up314

Recipes
Deep-Fried Flowers, Vegetables, and Herbs28
The Holy Ghost's Cherries62
Schiacciata Toscana, Tuscan Flatbread (or "Squashed" Breads)79
Winemaker's Sausages Roasted with Grapes120
Fagioli al Fiasco sotto le Cenere, Beans Braised in a Bottle under the Cinders122
Braised Pork to Taste Like Wild Boar147
Castagnaccio192
The One and Only True Bruschetta (brew-sket'-ah)What It Is and How to Pronounce It247
A Tasting of Pecorino Cheeses with Chestnut Honey301

Starting out or Wine Report 2008

2008-12-27T21:33:00.000-08:00

Starting Out: The Essential Guide to Cooking on Your Own

Author: Julie Van Rosendaal

The survival guide for first-time cooks, with 250 super-simple recipes.

Designed to help new cooks find independence, Starting Out is filled with crucial tips, basic cooking techniques, and guidelines for stocking cupboards and refrigerator with staples. A first cookbook, instruction guide, and food resource, the book includes easy-to-prepare dishes that any beginner can follow easily. There are even "first aid" tips for fixing food disasters!

Some of the features in this cookbook are:

Glossary of common cooking terms

Measurements chart

Simple menus

Party ideas

Ingredient resource guide

Shopping tips (and even tips for doing laundry).

Starting Out has more than enough delicious and nutritious dishes for the university student or budding executive. Included are simple, quick and effortless recipes for cooking for one, such as Turkey Burgers, Pad Thai, and Basic Curry. There are also more impressive yet still easy-to-follow recipes for entertaining, like Chicken à la King, Chicken Parmigiana, and Curried Peanut Shrimp.

Introduction

Buying tools, gadgets, and appliances for your kitchen

Stocking your pantry

Reading Labels

Produce 101

Applying heat 101

Tips from Mom

Breakfast [10 Recipes]

Soup [11 Recipes]

Salads [8 Recipes]

Stew [5 Recipes]

Meals in a bowl [4 Recipes]

Beef [6 Recipes]

Pork and lamb [7 Recipes]

Chicken [7 Recipes]

Fish and shellfish [8 Recipes]

Pasta and noodles [7 Recipes]

Rice and grains [8 Recipes]

Beans (legumes) [6 Recipes]

Vegetables [18 Recipes]

Potatoes [7 Recipes]

Baking basics

Quick breads [15 Recipes]

Cookies and bars [9 Recipes]

Cakes [10 Recipes]

Pies [9 Recipes]

Puddings and fruit desserts [9 Recipes]

Damage Control

How to do your laundry

Glossary of cooking terms

Planning your menus

Menu ideas

Index

Book review: Rivals or Ted White and Blue

Wine Report 2008

Author: Tom Stevenson

The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds.

Encyclopedia of Sauces Pickles and Preserves or Cognac

2008-12-27T12:52:00.000-08:00

Encyclopedia of Sauces, Pickles and Preserves

Author: Christine Franc

Over 350 sauces, salsas, dips, dressings, jams, jellies, pickles, preserves and chutneys, shown step-by-step with 1500 stunning colour photographs - how to add something special to every kind of dish for every kind of occasion

New interesting book: Finding Life in the Land of Alzheimers or Herbal Medicine Makers Handbook

Cognac

Author: Nicholas Faith

Presenting the most up-to-date illustrated guide to cognac! Here is the intriguing history of this delicious spirit, and a discussion of its increasing prominence in today's markets. The first part explores the intricate and diverse methods of producing cognac, and tells the extraordinary story of a brandy-producing region that fought to establish its own name and place. The second section describes how to get the most enjoyment out of drinking this superb liquor, and offers a selection of cocktail recipes. There is also advice on choosing the perfect cognac glass, matching different ages and styles to your personal taste, and even pairing a glass with a fine cigar. A directory—illustrated with cognac labels—profiles more than 100 top varieties, and provides details on the producer plus the author's own tasting notes.

Encyclopedia of Sauces for Your Pasta or Steaming

2008-12-27T01:11:00.000-08:00

Encyclopedia of Sauces for Your Pasta

Author: Charles A Bellissino

The largest and most extensive collection of delectable pasta sauces available.

Go to: Weight Training or Cancer

Steaming: Great Flavor, Healthy Meals

Author: Brigid Treloar

We all want to provide tasty and healthy meals for our families, but few of us have the time. This book shows busy cooks how to keep the delicious and healthy meals coming without spending hours in the kitchen to prepare home-cooked dinners. An ancient Asian cooking technique, steaming fits in perfectly with contemporary eating styles. Quick and easy to prepare, steaming is a flavor-packed and nutritious alternative to cooking with fats.

Steaming is a wonderful introduction to this classic Asian art of cooking. Each recipe includes step-by-step directions that anyone can follow, and provides information on how to use a variety of steaming equipment, including tips for creating your own steamer. With recipes for everything from appetizers to desserts, everyone is sure to find new family favorites for dinner!

Whole Grain Cookbook or Migraine Cookbook

2008-12-26T15:30:00.000-08:00

Whole Grain Cookbook: Delicious Recipes for Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa and More with Instructions for Milling Your Own

Author: A D Livingston

Grain truly is the staff of life - tasty, versatile, and highly nutritious. From the familiar oat to exotic ancient crops, The Whole Grain Cookbook is a celebration of the good eating offered by grains. These authentic, eclectic, homespun recipes show the various grains at their best, whether on their own or cooked with vegetables or meat.Rediscover the goodness of barley, oats, and corn in such recipes as Turkish Barley and Yogurt Soup, Applejack Oat Cake, and Pozole. Enjoy the marvelous flavors of newly available ancient grains such as amaranth and quinoa, first grown by the Aztecs and Incas. Taste the diverse possibilities of rice in recipes ranging from Balinese Pancakes to Azerbaijani Rice Pilaf to Norwegian Rice and Almond Pudding. This wonderfully inclusive cookbook also has tempting recipes for chickpeas, beans, buckwheat, spelt, nuts, seeds - and even acorns.Also included is information on where to buy whole grain, how to store it, and how to grind your own meal and flour with a home-milling machine (as with coffee and pepper, freshly ground grains are more flavorful, and less expensive, than store-bought). Appetizing, informative, and uncomplicated, The Whole Grain Cookbook is a resource you'll return to again and again. (7 X 91/4, 320 pages)

Internet Book Watch

Barley, oats and corn are the feature of this cookbook, which packs in recipes for using whole grains in a fresh way. Desserts and breads feature heavily in these dishes, which also include plenty of main course options.

New interesting textbook: Left in Dark Times or First In

Migraine Cookbook: More Than 100 Healthy and Delicious Recipes for Migraine Sufferers

Author: Michele Sharp

There are over 28 million people in the United States who suffer from migraine headaches, and there are shockingly few resources available to help them alleviate their pain. While there is still no cure for the migraine headache, research has proven that migraines do have physical causes; triggers for many sufferers include diet, stress, menstruation, and environmental changes. In The Migraine Cookbook, Michele Sharp brings together a wide range of carefully selected recipes—from appetizers and main dishes to comfort-food favorites—each complete with information about the trigger-free quality of the recipe, kitchen pointers for preparation, and cooking and serving tips. With over 100 recipes, eight pages of color photos, and sections that address the specifics of this disorder and provide medical information and resource materials, The Migraine Cookbook will prove to be an indispensable resource for every migraine sufferer.

Famous Daves Backroads and Sidestreets or Spice

2008-12-26T03:49:00.000-08:00

Famous Dave's Backroads and Sidestreets: Recipes Inspired by America's Down-Home Eateries

Author: Dave Anderson

More than 100 recipes for comfort foods and authentic regional dishes. They come from neighborhood storefront restaurants and blues joints (Voodoo Chicken & Mojo Salsa and Beale Street Shrimp and Corn Fritters); small town roadhouses and cafes (Route 66 Truck Stop Chili, Creamy Sweet & Sour Cole Slaw, and Caraway Cheese Soup); country kitchens (Front Porch Cheesy Grits, Real Honest Southern Fried CHicken, and County Fair Blue Ribbon Peach Pie); and rustic cabins and lodges (Log Cabin Chicken Pot Pie, Ketchickan Lodge Salmon Pate, and Drunken Peach Cobler).

About the Author:

A native American, Dave Anderson is as remarkably unique as his food and his award-winning restaurants. A man recognized for his extraordinary palate, devotion to detail, and dedication to perfection, he is also a silversmith, antiques expert, homespun philosopher, and philanthropist. (All profits from his book will be donated to The Mino-Giizhig Fund.) In 1997, Nation's Restaurant News honored Famous Dave's Inc. with its coveted "Hot Concept Award" for being the most innovative and exciting new restaurant in the marketplace, and that same year, Famous Dave himself won the "Minnesota and the Dakota Entrepreneur of the Year Award" from Ernst & Young, NASDAQ and USA Today. Famous Dave lives in Edina, Minnesota with his wife and two sons.

What People Are Saying

Carolyn Wells
This is the ultimate comfort food cookbook. It's food that people love to eat. Dave's outdone himself this time.
— (Carolyn Wells, Kansas City Barbecue Society)

The Best Cookbook Ever! Passion on Every Page! 25 Years of Living, Loving, Laughing and Eating.
— (Steven Schussler, Creator, Rainforest Cafe)

Rich Melman
Dave Anderson is a guy whose heart is even bigger than his appetite. These recipes reflect his love for his Chicago roots and his zest for life with a little kick.
— (Rich Melman, Chairman: Lettuce Entertain You Enterprises, Inc.)

Go to:

Spice: The History of a Temptation

Author: Jack Turner

A brilliant, original history of the spice trade—and the appetites that fueled it.

It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians—and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries.

Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex—and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove.
We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king’s ostentation, as a mummy’s deodorant, as the last word in haute cuisine.

Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria tothrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.

Spice is a delight to be savored.

From the Hardcover edition.

The New York Times - Michiko Kakutani

In this, his first book, Mr. Turner not only gives the reader a wonderfully vivid history of the quest for spices and the lucrative spice trade, but he also provides some intriguing insights into why spices once exerted such a hold over the human imagination -- and how they catalyzed the Age of Discovery. He shows how the early spice trade forged an enduring, often exploitative relationship between the West and the East, traces the ambivalent attitude of the Church toward spices, and chronicles the gradual de-mythologizing of spices with the advent of the modern era. In doing so, he has succeeded in writing a book that is at once a social and cultural history, a culinary history and a delightful read.

The New York Times Sunday Book Review - Tobin Harshaw

Turner's genius lies in his organization. Rather than trying to deal with his Asian delights individually or track their stories through a tidy timeline, he has divided his book into sections devoted to the effects these spices have had on the human body and psyche. This allows him not just to trace the biological evolution of Piper nigrum and the changing manifests of royal pantries but to jump from continent to continent, century to century, and explore the bigger picture: how a West that once saw spices as the product of a literal and geographic Eden matured into a society in which ''Paradise survives not as a place but as a symbol.''

The New Yorker

Turner arranges his history of spices thematically, in a series of lively essays on their role in different aspects of human endeavor, such as exploration (Columbus was looking for cinnamon when he discovered America) and love (a fifteenth-century tract prescribes an ointment of honey and ginger for “Increasing the Dimension of Small Members and Making Them Splendid”). Turner’s sedulous research is manifest on every page, as he follows spices across cultures and eras, with allusions that range from St. Augustine to the Spice Girls. The book’s unlikely hero is the peppercorn, which has linked East and West since the time of the Romans and which typifies the way that spices, although no longer the luxury items they once were, have become quietly ubiquitous. Cinnamon and nutmeg are rumored to be the key to “capitalism’s most closely guarded secret,” the formula for Coca-Cola.

Publishers Weekly

Spices helped draw Europeans into their age of expansion, but the Western world was far from ignorant of them before that time. Turner's lively and wide-ranging account begins with the voyages of discovery, but demonstrates that, even in ancient times, spices from distant India and Indonesia made their way west and fueled the European imagination. Romans and medieval Europeans alike used Asian pepper, cinnamon, cloves, nutmeg and mace to liven their palates, treat their maladies, enhance their sex lives and mediate between the human and the divine. While many of these applications were not particularly efficacious, spices retained their allure, with an overlay of exotic associations that remain today. Turner argues that the use of rare and costly spices by medieval and Renaissance elites amounted to conspicuous consumption. He has perhaps a little too much fun listing the ridiculous uses of spices in medieval medicine-since, as he notes in a few sparse asides, some spices do indeed have medicinal effects-and fails to get into the real experience of the people. His account of religious uses, on the other hand, paints a richer picture and gets closer to imagining the mystery that people found in these startlingly intense flavors and fragrances. It is this mystery and the idea that sensations themselves have a history that make the entire book fascinating. Agents, Giles Gordon and Russell Galen. (Aug. 17) Copyright 2004 Reed Business Information.

Daniel Levinson - KLIATT

The history of spices—the exotic faraway places they come from, how people fought over their trade, their variety of uses—is almost always fascinating. This version of the story is well written, thoroughly researched, and wide-ranging in scope. It covers spices in history, literature and legend. The book's subtitle suggests the author's focus on mind more than stomach in handling material. (He prefers the sensational to the prosaic, too). The book is organized into three sections: the spice race, palate, body and spirit. The book has a good index, copious notes and a few color images. For my money, Wolfgang Schivelbusch's Taste of Paradise (Pantheon, 1992) is a shorter, more pointed, and better illustrated history of the historical lure of stimulants in general (though, admittedly, that book focuses more on alcohol and tobacco than spices). KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2004, Random House, Vintage, 352p. illus. maps. bibliog. index., Ages 15 to adult.

Library Journal

Rhodes Scholar and first-time author Turner (Ph.D., international relations, Oxford) leads readers along the fascinating trail of spice through time, from the pre-Common Era use of various spices as medicine, embalming aids, and food flavor enhancers to current, everyday applications. His interest in spices began in primary school and was further piqued by his mother's regular preparation of spicy kormas, chutneys, and curries. Instead of a chronological approach, Turner presents chapters organized around major themes, including the spice race in the Europeanization of the New World, the longtime use of spices as food enhancers and aromatics, the integration of spices in food preparation in medieval Europe, the use of spice in preserving cadavers in ancient Egypt, and the importance of spices in enhancing sensuality. Readers will be thoroughly entertained by the tasty tidbits that follow the trail of spice in medicine, magic, religion, sex, avarice, fantasy, and gluttony and will likely think again next time they shake pepper on their evening meals. Exhaustively researched and amply footnoted, Turner's title nicely updates J.W. Purseglove's Spices, fleshes out Elisabeth Lambert Ortiz's The Encyclopedia of Herbs, Spices, and Flavorings, and provides more details about the intriguing story of spice than Andrew Dalby's Dangerous Tastes. Highly recommended for all academic and larger public libraries. [Previewed in Prepub Alert, LJ 4/1/04.]-Dale Farris, Groves, TX Copyright 2004 Reed Business Information.

Kirkus Reviews

A convincing case that once upon a time spices were pretty influential in world history. Visiting olden lands like the Moluccas, Malabar, and Vindoland, the text is redolent of such exotic, long-forgotten substances as malabathron and costus, galangal and zedory. Extracted from bark, root, gums, resins, seeds, and fruits for the gratification of Caesars and potentates, they are the reason Columbus set sail and brought back little more than hot chili peppers. Magellan died for the craving for spices; da Gama did better on his trip to Calicut. In ancient Egypt, Ramses was laid to rest with peppercorns in his nostrils. The attraction of pepper, the most widely popular spice, had something to do with the decline of Rome. In the Middle Ages, pepperers and spicers flourished. And, debut author Turner maintains, their products were not really used to salvage rotten meat. That's a canard: medieval meat was probably local and therefore fresh. (Wine needed spicing, though.) Sundry spices were prescribed, like diet supplements today, to cure illnesses resulting from imbalances of the four humors. Some, presaging Viagra, were recommended to enhance amatory performance. (Thus ginger was in every pharmacopoeia.) Churchmen were often conflicted about the use of spices, which represented the sweetness of good or the stink of evil, but found a place for them in the sacristy. Eventually the consumer pepper index plunged, and flavorings became more available. Other than perfumery, the uses of such assets remain principally as condiments and flavorings. Frankincense and myrrh may be rare now, but the ancient favorites ginger, pepper, cardamom, cloves, and caraway still fill spice racks. A wide-ranging,learned treat for epicures and cultural historians from-let us say it first-a man for all seasonings. (8-page color insert, b&w illustrations in text)Author tour. Agent: Russell Galen/Scovil Chichak Galen Literary Agency

Last Dinner on the Titanic Menus and Recipes from the Great Liner or Recipe of the Week

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

Last Dinner on the Titanic Menus and Recipes from the Great Liner

Author: Dana McCauley

From the splendor of the a la carte restaurant and the exclusive surroundings of the first-class dining saloon, to the solid comforts of dining second class and the wholesome practicality of supping in third, Last Dinner on the Titanic offers an on-board tour with fascinating descriptions and anecdotes, archival photographs and memorabilia, and a host of evocative period paintings and illustrations. Fifty dishes featured on the Titanic's menus have been researched from period sources and carefully tested for modern kitchens. For the April 14th dinner held for Captain Smith in the a la carte restaurant, there are recipes for Quail Eggs with Caviar, Lobster Thermidor, and Oranges en Surprise. In the first-class dining saloon, passengers could choose from a menu that featured Consomme Olga, Poached Salmon with Mousseline Sauce, Filets Mignons Lili, and Chocolate Painted Eclairs. For a taste of life belowdecks, sample Roasted Pork with Sage and Pearl Onions or Plum Pudding with Sweet Sauce. Complete directions for hosting a Titanic dinner include ideas for sending the invitations, setting the mood, and decorating the table, as well as choosing the wines and presenting each dish. As the string orchestra plays and the champagne is poured, step back into a world of lost elegance aboard the liner of legend.

Library Journal

According to Walter Lord (A Night To Remember, LJ 10/15/55), April 14 finds many "sentimentalists" re-creating the Titanic's last meals. Now, with the help of research chef McCauley, Archbold (coauthor of The Discovery of the Titanic, LJ 1/88) reveals these menus to the population at large. A handsome gift book filled with photos, graphics, and Edwardian motifs, this work will appeal to foodies, Titanic buffs, and trend seekers. The recipes, taken from all five dining room menus, include delicacies like Quail Eggs and Caviar, Lobster Thermidor, and Oysters la Russe; even the steerage "saloon" fare is formidable by present standards. There's also advice on how to host a Titanic dinner party complete with wardrobe and table-setting ideas, helping diners to feel like an Astor at the captain's table. With renewed interest and marketing of things Titanic in anticipation of the much-publicized film and Broadway musical (this year marks the 85th anniversary of the disaster), this book is surely the tip of the iceberg.David Nudo, "Library Journal"

	Foreword	10
	Last Dinner on the Titanic: An Essay	13
	Choreographing a First-Class Titanic Dinner	34
	The "Ritz" Restaurant	40
	The First-Class Dining Saloon and Reception Room	63
	The Second-Class Dining Saloon	94
	The Third-Class Dining Saloon	110
	Epilogue	120
	Conversion Charts	122
	Acknowledgments, Credits, Suggested Reading, Index	124
Appendix	Hosting a Titanic Dinner	129

Book review:

Recipe of the Week: Kabobs

Author: Sally Sampson

Want new, fun ideas for quick and easy dinners? This full-color cookbook gives you fifty-two delicious, easy-to-prepare recipes [featuring] for beef, pork, chicken, lamb, fish, and vegetarian kabobs, many with intriguing international flavors. Author Sally Sampson, a former writer for Cooks Illustrated magazine, gives you background notes, serving suggestions, and wonderful tips for spicing up your menus with a different kabob every week.

Its Bunco Time or Wild Fish Cookbook

2008-12-25T07:26:00.000-08:00

It's Bunco Time!: Cookbook and Party Ideas

Author: Leslie Crouch

The official game rules and book of entertaining that will ensure you have a terrific Bunco party.

America is going Bunco! According to a recent article in Time magazine, "Women are going crazy over this old game." Now the World Bunco Association offers one book full of everything Bunco players need to know. Complete with rules, scorecards, recipes, and information on how to start a Bunco club and organize a Bunco party, It's Bunco Time! will let readers join the craze -- without rolling the dice.

Played by 8-20 people, Bunco is a friendly game of dice. Players are divided into small groups and compete with each other to roll a set of "ones," progressing in rounds up to rolling "sixes." Bunco encourages social interaction, and eating and drinking are a big part of the fun. The old-fashioned game of the future is becoming ever more popular at parties and social events, and new groups are popping up across the country. The cookbook includes recipes for beverages, appetizers, main and side dishes, desserts, and much more, all aimed at increasing the fun!

Leslie Crouch is founder and president of The World Bunco Association. She lives in Carlsbad, California, and plays Bunco once a week with friends.

"If you are not in good spirits when you walk out the door, it's your own fault." (Barbara Baker, Bunco player)

Wild Fish Cookbook: Recipes from North America's Top Fishing Lodges

Author: Anna Kasabian

For recreational fishing enthusiasts, participants, and "foodies," finding ways to prepare, cook, and enjoy the daily catch is a large part of the fun. Since not everyone can always reach the premier waters where rich fishing resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Fish Cookbook. This unique collection of 80 fully tested freshwater and saltwater fish recipes is culled from the U.S. and Canada's outstanding fishing lodges and resorts, from the Bering Sea to the Gulf of Mexico and the Atlantic to the Pacific. Keen fishermen and armchair enthusiasts alike will enjoy these recipes which allow home cooks to recreate dishes from some of their favorite fishing locations and top-rated resorts. The recipes will appeal to all skill levels, whether you catch your own or buy from the local market. Recipes include dishes that are grilled, pan fried, baked, broiled, barbequed, poached, stewed, and steamed, as well as casseroles, sauces, marinades, salsas, and other cooking methods that work well with various fish species. 15-20 sidebars (plus various tips throughout) on different topics, ranging from wine pairing to fishing tips, round out this delicious, easy-to-use collection.

Fat Free Italian or Get the Salt out

2008-12-24T20:45:00.000-08:00

Fat-Free Italian: Healthy Ways With a Favorite Cuisine

Author: Anne Sheasby

All recipes are illustrated in color, with easy-to-follow step-by-step photographs, nutritional notes, at-a -glance fat and calorie contents, and beautiful pictures of the finished dish.

Over 160 authentic Italian recipes, including regional classics and contemporary creations, each containing no more than 5 grams of fat per portion, and many with less than 1 gram.

Expert advice on healthy eating, with guidelines for cutting down on fat, information on fat content and fat-free cooking techniques, and essential equipment for cooking delicious low-fat Italian food.

Features a full-color photographic identification guide to Italian ingredients, including fruit, nuts, vegetables, breads, rice, grains, beans, pasta, herbs and spices.

Interesting book: Herbs and the Earth or Quick Easy Ayurvedic Cookbook

Get the Salt Out: 501 Simple Ways to Cut the Salt Out of Any Diet

Author: Ann Louise Gittleman

In this day and age, when fat is blamed for all our health problems, it's often easy to forget that salt can also be a dietary culprit. While salt is necessary for both bodily and cellular function, and is certainly crucial to the satisfying taste of some of our favorite foods, recent research shows that its excess consumption can also lead to hypertension, strokes, and a variety of cardiovascular problems.

In Get the Salt Out, nationally recognized nutritionist Ann Louise Gittleman reveals 501 ways to avoid excess salt intake by serving a variety of delicious low-sodium foods, taking advantage of tasty salt substitutes and steering clear of many surprising hidden sources of salt. She provides more than fifty delicious recipes for low-sodium foods, which will add healthful new staples to the diet of anyone who wants to "get the salt out."

Other features include:
¸  Advice on how to use herbs effectively to reduce sodium intake
¸  Tips for reading labels to expose salt where it is hidden in ingredient lists, as well as other points of supermarket salt savvy
¸  Ways to reduce the salt level in your water
¸  Advice for avoiding salt when you eat out
¸  Tips for dealing with stress and other impediments you may face in your efforts to get the salt out
¸  A week-long menu plan
¸  A resource section

Get the Salt Out has all the tips, menu plans and recipes to help you enjoy real foods again and create meals that both your taste buds and your body can truly savor!

	Introduction : the idea of spice
Ch. 1	The spice seekers	3
Ch. 2	Ancient appetites	57
Ch. 3	Medieval Europe	98
Ch. 4	The spice of life	145
Ch. 5	The spice of love	183
Ch. 6	Food of the gods	227
Ch. 7	Some like it bland	265
	Epilogue : the end of the spice age	289

	Introduction	6
	Baghar--seasoning	16
	Bhuna--stir-frying	30
	Dum--steaming	46
	Korma--braising	64
	Tandoori--clay oven cooking	76
	Kabab--kebab	90
	Talana--deep-frying	104
	Rice and Bread	116
	Salads and Chutneys	136
	Desserts	146
	Suppliers	156
	Index	157

	The Jean Pare Story	6
	Foreword	7
	Appetizers	8
	Casseroles	19
	Coated	44
	Go-Withs	55
	Pies, Quiches	66
	Roasted	82
	Salads	96
	Sandwiches	104
	Soup	117
	Stir-Fries	123
	Stove Top	129
	Measurement Tables	151
	Index	152
	Mail Order Form	159

	Welcome	ix
	Acknowledgments	xv
1	Foundation	1
	The planning process
	Step-by-step
	Tips and suggestions
	Our stories
2	Grace	55
	How to be a gracious host
	How to reap the rewards of entertaining
3	Elements	113
	Lists
	Charts
	Reference material
	Recipes
	Bibliography	183
	Index	185

	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

	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

	List of Tables and Figures
	Preface
1	Introduction: The market and beyond	1
2	Everyday experiences	7
3	The psychological background	13
3	Integration into economics	20
5	Motivational Spill-Over Effect	35
6	A strict or lenient constitution?	43
7	Environmental policy	56
8	Siting policy, or: the NIMBY-problem	67
9	Social and organizational policy	79
10	Work motivation and compensation policy	88
11	Consequences for economic policy	105
12	Consequences for economic theory	118
	References	126
	Author index	149
	Subject index	154