Wednesday, December 31, 2008

1001 Low Fat Vegetarian Recipes or Ice Cream Bible

1,001 Low-Fat Vegetarian Recipes: Delicious, Easy-to-Make Healthy Meals for Everyone

Author: Sue Spitler

This new edition of the vegetarian kitchen bible reflects current food trends and styles of cooking. Catering to the needs of today's busy cooks, from committed vegetarians to "flexitarians" to those simply looking for inventive ideas for peak-of-season produce, the recipes are easier and faster to prepare, with fewer ingredients and more concise cooking methods. The recipes, which all adhere to American Heart Association guidelines, emphasize "super foods"--foods that boast high nutritional, antioxidant, and phytochemical qualities--including blueberries, pomegranate juice, edamame, leafy dark greens, beans and legumes, nuts, seeds, whole grains, and soy. Included are recipes from every category, from appetizers through desserts, with more than 500 entrees, offering a superb assortment of satisfying meals that are low in fat and rich in flavor. Each recipe is labeled with an identifying icon for vegan, lacto-vegetarian, ovo-vegetarian, and lacto-ovo-vegetarian. Nutritional data and diabetic exchanges are provided for each recipe.



Books about: Mac OS X Server Essentials Second Edition or Peachtree for Dummies

Ice Cream Bible

Author: Marilyn Linton

Capturing the essence of summer with homemade ice creams, sorbets, gelatos and ices.

Using the easy and delicious recipes in The Ice Cream Bible and an ice cream maker, home chefs will have everything needed to make a range of luscious frozen desserts to satisfy everyone all year round.

Here is a selection of the mouthwatering recipes:


Ice creams: raspberry white chocolate, pine nut and honey, hazelnut, cookies and creme, mango crème brûlée, lemon dill
Ices, sorbets and granitas: pomegranate ice, spicy plum sherbet, pear ice, almond snow granita, frozen lemon meringue pie, chili honey lime sorbet, berry banana ice, black pepper and berry ice, ice wine ice, star anise and mandarin orange ice
Gelatos: honey-walnut gelato, grapefruit lime gelato, super-fast milk gelato, pear-gingerricotta gelato, pear and buttered pecan gelato, toated pine nut gelato, milky gelato.

The authors also provide expert guidance on purchasing a suitable ice cream maker, dozens of fabulous recipes for sauces, and tips and techniques for making the perfect ice cream every time.



Asian Ice Cream or Little Chapel on the River

Asian Ice Cream: For You and Your Kids

Author: Arron Liu

In this book, Arron Liu introduces the most popular and delicious ice cream in the Asian countries, such as China, Japan, Thailand, Malaysia and Hong Kong. With over 387 colour photographs to depict every detail procedures of making ice cream, it can certainly help you to clearly understand the process and to make the most delicious ice cream successfully.



New interesting book: Knowing China or Insurmountable Risks

Little Chapel on the River: A Pub, a Town and the Search for What Matters Most

Author: Gwendolyn Bounds

This is the story of a place, the kind of joint you don't find around much anymore, a spot where people wander in once and return for a lifetime.

Nestled along the banks of the Hudson River directly across from the United States Military Academy at West Point sits the rural town of Garrison, New York, home to Guinan's -- a legendary Irish drinking hole and country store. While searching for a place to live and a temporary haven following the September 11th attacks, Manhattan journalist Wendy Bounds was delivered to Guinan's doorstep by a friend. And a visit that began with one beer turned into a life-changing encounter.

Captivated by the bar's charismatic but ailing owner, Bounds uprooted herself and moved to tiny Garrison. There she became one of the rare female regulars at the old pub and was quickly swept up by its motley characters and charms. What follows is a riveting journey as her fate, and that of Guinan's, unfolds. Told with sensitivity, humor and an unflinching eye, Little Chapel on the River is a love story about a place -- and the people who bring it to life.

Along Bounds's journey you'll meet the people of Guinan's: Jim Guinan himself, the stubborn high priest of this little chapel who spins rich tales of the town's robber barons, castles and mythological swans that feed at his front door; his grown children, whose duty to their father, and the town, have kept Guinan's up and running against immeasurable odds; Fitz, a tough-talking Vietnam vet who eventually takes the author under his wing; Tom Endres, who first rowed to the bar illegally as a cadet and who returned as a full-fledged colonel in the U.S Army; Walter, the kindhearted and neurotic next-door neighbor who torches dandelions with his lighter; and Lou-Lou, the overweight doe-eyed hound and the most faithful four-legged parishioner at the pub.

This beautifully written, deeply personal and brilliantly insightful book is as much about remembering to value the past as it is about learning to seize the present. Filled with stories of joy and sorrow, of universal family struggles with loyalty, love, betrayal and redemption, this work ultimately brims with hope as Bounds expertly captures a nostalgic slice of quintessential American life. And while chronicling the pub's fight to endure and her own search for a simpler way of life, she shares how and why the spirit moves those who come to worship in this little chapel on the river.

Booklist

"Bounds captures the warmth of the place and the rootedness it [Guinan's] symbolizes."

Publishers Weekly

Bounds and her partner lived across the street from the World Trade Center; they both wrote for the Wall Street Journal and were getting ready to go to work when the planes struck the towers on 9/11. They made their way to friends uptown, and in the following months, they parked themselves in a variety of temporary accommodations, as their building was uninhabitable. One friend brought them to Guinan's, an old Irish bar in the small, upper Hudson River town of Garrison, N.Y.-and Bounds soon felt at home. She gradually let herself become enmeshed in the Guinan family saga, as well as in the intertwined tales of the regular customers. Before long, "the invisible red velvet rope" lifted, and she was helping out at the bar and setting up shop when the aging owner was hospitalized for diabetes-related surgery, buying a ramshackle home nearby and generally becoming included in the Guinan extended family. Bounds's story isn't flashy or dramatic; it's as low-key as her new, non-Manhattan friends. It modestly reminds us that in this uncertain world, when you come to a place that speaks to you, you should hold it dear and treasure it while it lasts. Photos. Agent, David Black. (July) Copyright 2005 Reed Business Information.

Library Journal

In the era of big box stores, chain restaurants, and the proliferation of cloned communities, this debut about a family-owned pub in Garrison, NY, on the Hudson River will be perceived as timely and meaningful. Bounds, a Wall Street Journal columnist, found sanctuary at Guinan's after the 9/11 terrorist attacks, which forced her to evacuate her apartment in downtown Manhattan. Besides victuals, newspapers, early- morning coffee, and late-night beers, the pub served up conversation, free music, and soothing routine. Two decades ago, Guinan's would have been both ordinary and unique in the way that all small-town emporiums were ordinary and unique, but probably not the subject of a marketable book. Today, its mere existence renders it extraordinary. Bounds sketches the pub's regulars with humorous, compassionate strokes and questions-in light of this place so slow to change and stubborn in its values-whether the fast track to widespread homogenization is really the route we should be traveling. Highly recommended for both public and academic libraries. [See Prepub Alert, LJ 3/15/05.]-Maria Kochis, California State Univ., Sacramento Copyright 2005 Reed Business Information.

What People Are Saying

Dennis Smith
"Compelling . . . I could not put it down."
author, Report from Engine Co. 82, A Song for Mary and Report from Ground Zero


Frank Gannon
"Reading Wendy Bounds's very fine book is much like a delightful night spent visiting a pub in Ireland."
author, Mid-Life Irish


Billy Collins
"Gwendolyn Bounds has perfectly captured the sounds, flavors--indeed, the soul--of a quickly disappearing kind of small town life."
Poet Laureate, author of Picnic, Lightning


Nancy Cobb
"A seamless, shining tale."
author of In Lieu of Flowers


Malachy McCourt
"Set aside a huge chunk of time to read this book as putting it down would cause heartache."
author of A Monk Swimming




Tuesday, December 30, 2008

Always Superb or Just Chocolate Cookbook

Always Superb

Author: The Junior Leagues of Minneapolis and Saint Paul

Good food is never out of season. Always Superb reminds us there is always a reason to entertain and then shows us how. In this collaboration between the Junior Leagues of Minneapolis and Saint Paul, the best recipes of the Upper Northwest have been showcased in sumptuous style against the stunning backdrops of the changing seasons.



Go to: Hot Flat and Crowded or The Senator and the Socialite

Just Chocolate Cookbook

Author: Amy Robertson

This delightful book is chock-full of delicious recipes-all featuring chocolate, chocolate, and more chocolate! From the best cakes, pies, candies, and other chocolate confections.



Betty Crocker Bisquick II Cookbook or Fix It and Enjoy It Cookbook

Betty Crocker Bisquick II Cookbook: Easy, Delicious Dinners, Desserts, Breakfasts and More, Vol. 2

Author: Betty Crocker Editors

The follow-up to the bestselling Betty Crockers Bisquick Cookbook-with easy all-new recipes for everyday cooking and baking

Bisquick is a staple in more than half of Americas kitchens, and home cooks are hungry for ways to use it in everything from easy entrées to everyday baking. Building on the tremendous success of Betty Crockers first Bisquick cookbook, this welcome sequel features 140 completely new recipes that are easy to prepare and taste great. This new set of delectable dishes focuses on time saving and convenience-from recipes that have no more than eight ingredients to prep times that are 15 minutes or less. Most of the recipes can be prepared and baked in 45 minutes or less-from start to finish. Classic pot pie, deep-dish quiche, oven fried chicken . . . there are favorites for the whole family that can be made anytime, even on weeknights!

Tips with every recipe include helpful information like do-ahead options and substitutions, complete nutrition information, food exchanges, and more. Eighty color photographs tempt the tastebuds and beautifully showcase finished dishes. Cooking with Americas favorite baking mix-and Americas Most Trusted Kitchens-has never been easier.



Look this: Sexy Yoga or Yoga Therapies

Fix-It and Enjoy-It Cookbook: All-Purpose, Welcome-Home Recipes

Author: Phyllis Pellman Good

From the bestselling author of the popular Fix-It and Forget-It series comes this new collection of all-purpose recipes — for stove-top and oven cooking.

Here are more than 675 welcome-home recipes. Each includes the amount of Prep Time and Cooking Time needed. Each includes clear, step-by-step procedures for making the dish.

Fix-It and Enjoy-It Cookbook brings you —

  • delicious food for everyday that is easy to prepare;
  • recipes which use ingredients that are already in most cooks' cupboards;
  • recipes which are not intimidating; the skills they require are simple and basic;
  • nutritional food which your family and friends of all ages will heartily enjoy!

This is good, everyday food — for the cook — and all who gather around the table!



Monday, December 29, 2008

Meals to Come or Habanero

Meals to Come: A History of the Future of Food California Studies in Food and Culture

Author: Warren James Belasco

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today--when new prophets warn us against complacency at the same time that new technologies offer promising solutions. But will our grandchildren's grandchildren enjoy the cornucopian bounty most of us take for granted? This first history of the future to put food at the center of the story provides an intriguing perspective on this question for anyone--from general readers to policy analysts, historians, and students of the future--who has wondered about the future of life's most basic requirement.

Library Journal

In his latest book, Belasco (American studies, Univ. of Maryland Baltimore Cty.; Appetite for Change: How the Counterculture Took on the Food Industry) surveys the history of thinking about the future of the food supply and modern culture. Will an overpopulated planet run out of food, will science find a way to feed more people, or will society find a way to overcome scarcity and share the bounty? Belasco explores this seemingly modern debate that began over 200 years ago with Thomas Malthus, William Godwin, and the Marquis de Condorcet. He examines past policies, statistical projections, science fiction, World's Fair displays, supermarkets, and even Disney World's Tomorrowland, looking for false predictions of the future of food. Particularly amusing is an account of "chlorella cuisine," an algae-based food source project sponsored by major research institutions such as the Rockefeller Foundation and Stanford University. While Belasco doesn't commit to making any predictions on the future of food himself, this history of the debate between Malthusians and cornucopians provides intriguing background on humanity's anxiety regarding the food supply. Recommended for academic collections and large public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.



New interesting book: Gourmet Shops of Paris or Fruit

Habanero

Author: Dave DeWitt

With over 50 recipes each, these books have everything a person would need to make a complete pepper meal, from condiments to main dishes. Also has text on history, legends, and processing.



Risotto or The Mushroom Lovers

Risotto

Author: Ursula Ferrigno

Risotto, Italy's most famous rice dish, is enjoyed the world over. It's utterly delicious and nutritious, versatile and economical — and can be prepared in only 20 minutes. 30 authentic risotto recipes — inspired by the regional cooking of Italy — in three simple chapters: Cheese, Beans and Vegetables.



See also: Canon EOS Digital Rebel XT or UNIX in a Nutshell

The Mushroom Lover's: Mushroom Cookbook and Primer

Author: Amy Farges

A Must for Any Mushroom Enthusiast. (Jean Georges Vongerichten)

"Amy's book more than illustrates her passion for the 'mighty mushroom,' and will provide any cook with both practical information and culinary inspiration." (Daniel Boulud)

Cooking her way through over fifty seasons of porcinis and portobellos, chanterelles, blewits, and hedgehogs, Amy Farges knows the secret of each wild and cultivated mushroom's affinities, its preferred cooking method, its subtleties of texture, flavor, and even size. And as the co-founder, with her husband, of Aux Delices des Bois and Marche aux Delices, the New York - based mushroom purveyors, she's spent over a dozen years talking mushrooms, handling mushrooms, tasting mushrooms, and swapping mushroom ideas. Distilled here are the best of her recipes and knowledge. It's mushroom heaven.

San Francisco Chronicle

...can guide lovers of the edible fungi into new territory... the information is solid and the recipes tempting.

Internet Book Watch

A mouth-watering compendium of more than 175 recipes, Amy Farges' The Mushroom Lover's Mushroom Cookbook And Primer is enhanced with a "Mushroom 101" guide and an innovative shopping and preparation primer for more than 30 edible fungi. From Crepe Pouches with Shiitakes, Seared Cod with Porcini a la Grecque, and Lamb Broth with Autumn Mushrooms and Pearl Barley, to Mushroom Cornmeal Muffins, and Old-World Polenta, The Mushroom Lover's Mushroom Cookbook And Primer offers a cornucopia of delicious eating inspired by common and exotic mushrooms, and eminently suitable both for family meals and special event celebrations.



Table of Contents:

INTRODUCTION: THE MANY FUNGUS AMONG US

Mushrooms 101 - An initiation into selecting, cleaning, storing, and preparing wild and exotic mushrooms. (1)

Finger Foods - Mushrooms on bruschetta or in brochettes, topping mini-pancakes and fritters - perfect nibbles with a glass of wine. (15)

Openers - Double Oyster Gratin, Candy Cap and Duck Tapas, and Porcini Carpaccio help get dinner off to an enticing start. (39)

Soups from the Woods - Take the chill off with a welcoming bowl of Cepe and Chestnut Soup or a silky Seafood and Lobster Mushroom Chowder. (67)

Mushrooms in Salads - Striking salads, both main dish and side, feature Pompom with Bresaola, mushrooms with warm greens and bacon or tossed with creamy pink lentils. (85)

Mushrooms with Meat - Wine caps accent the perfect sirloin steak, black trumpets sauce pork chops, and oysters and creminis fill a leg of lamb. The star billing here goes to both the meat and the mushrooms. (107)

Poultry: Mushrooms' Feathered Friends - Mousserons, chanterelles, and hedgehogs make favorite chicken and turkey dishes exotic, as well as matching up beautifully to the wild flavors of quail and pheasant. (131)

Seafood and Fish - Seared Snapper in Chilean Porcini Broth, Thai Scallops with Blewits, Stripped Sea Bass with Morel Cream - it's a heavenly kind of surf and turf. (157)

Little Meals for Brunch or Lunch - Scrambled Eggs with Black Truffles, Woodsy Mushroom Pot Pie, Grilled Portobellos and Polenta - perfect alone or with fresh greens on the side. (179)

Grains, Beans, Pasta, and Potatoes - Polenta with a Wild Mushroom Ragout, Gnocchi with Honey Mushrooms and Tomatoes, Down-Home Dirty Rice with Mousserons - easyentrEes with lots of personality. (199)

Mushroomy Breads - Crackers, biscuits, focaccia - and pizza, of course - are just the types of breads that are all the better for including mushrooms. (239)

Harriet Roths Fat Counter or The Baby Shower Book

Harriet Roth's Fat Counter

Author: Harriet Roth

One of the country's foremost experts on healthy eating, Harriet Roth, has revised and updated her wildly popular original Fat Counter book to include foods introduced on the market since 1992. The book lists the amount of calories, fat, percentage of calories from fat, cholesterol, saturated fat and sodium counts for literally thousands of foods. The book also shows readers their ideal body weight and how to calculate calorie amounts and types needed to lose or maintain weight. Roth also de-mystifies the many confusing terms food manufacturers use on their labels, to help you make smart choices when shopping.



Look this: The Myth of Property or Secrets to Success in Industry Careers

The Baby Shower Book: Etiquette, Decorations, Games, Food

Author: Pauline Glendenning

This book is the first, complete step-by-step guide to making a baby shower fun! Its filled with easy ideas on planning, dozens of baby shower games & activities for the party itself, as well as lots of simple & tasty recipes & detailed instructions on establishing guest lists, handling the gift, registry, choosing a theme, & decorating the home in which the shower will be held. Dont throw an ordinary baby shower! Jazz up the invitations, supercharge the menu, & get both the guests & the Mother of Honor laughing. A complete & practical guide for new & experienced baby shower hostesses alike. Illustrated.



Sunday, December 28, 2008

Maida Heatters Pies and Tarts or Getting the Best from Your Microwave

Maida Heatter's Pies and Tarts

Author: Maida Heatter

With Maida Heatter's flawless recipes and crystal-clear directions, anyone can bake a stunning array of delicious crusts and beautiful, high, steaming-fresh pies. Here are over 175 classically wonderful recipes for fruit at its best: tart and tangy, creamy and gooey simple and smashing, and more.



New interesting textbook: The Cure or Fitness for Dummies

Getting the Best from Your Microwave

Author: Carole Bowen

ALL the information you will ever need to make full use of your microwave. Full color, step by step photography clearly explains the various cooking procedures inspiring you to greater confidence.



Caribbean Cooking or Chocolate

Caribbean Cooking

Author: John DeMers

From drinks and appetizers to entrees and desserts, here are irresistible recipes that take you through the islands, from Jamaica to Guadaloupe, to Martinique, to Barbados, to Cuba, and beyond. You'll find easy-to-follow instructions using foods found in most supermarkets, plus origins of dishes, for an outstanding array of cooking a la Caribe... Smoked Marlin Salad, Conch Fritters, Black-Eyed Pea Salad, Shrimp & Banana Broth, Tomato & Peanut Soup, Bridgetown Flying Fish, Lobster Tails with Tangy Rum Sauce, Jerk Pork, Spareribs Caribe, Eggplant Port-au-Prince, Coconut-Banana Corn Bread, Pina Colada Bread Pudding, Banana Puffs with Coffee-Rum Sauce, Papaya & Strawberry Daiquiri, Planter's Punch and more.

Publishers Weekly

DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as ``Caribbean.'' Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal with black sauce, curried goat and turkey and peppers on saffron rice. Green-banana ceviche and Mt. Diablo grilled corn, flavored with peppers and herbs, are among the side dishes. Beverages such as planter's punch and cafe trade wind also lend an exotic flavor. DeMers wrote Complete Guide to Gourmet Coffee. Photos not seen by PW. (Mar.)

Library Journal

The second Caribbean cookbook in several months, this one is more comprehensive than Dunstan Harris's Food from the Islands ( LJ 12/88). DeMers's international mix of recipes includes island specialties ranging from appetizers such as Stamp & Go to sweets like Tie-A-Leaf. He provides both a glossary of ingredients and a list of mail order sources, but most dishes call for readily available ingredients. Caribbean food is popular now; for most collections.-- JS



Read also Wages of Independence or Assessment Manual for Medical Groups

Chocolate: From Simple Cookies to Extravagant Showstoppers

Author: Nick Malgieri

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it.

Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook.

Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

Publishers Weekly

Malgieri's paean to the cocoa bean collects just about every classic chocolate dessert. A thorough introduction to chocolate offers not just the history of the magic bean, but definitions of the various types and explanations of their uses, tips on storage and equipment and clear instructions for melting and tempering. As in his earlier How to Bake (1995), Malgieri, who is chairman of the baking department at Peter Kump's Cooking School, takes a gentle, educational tone in both homegrown recipes (Easy Fudgy Loaf Cake and Chocolate and Vanilla Pinwheels) and more sophisticated ones (Chocolate Paris-Brest, Chocolate Orange Trifle, and Chocolate Souffle Roll with Striped Chocolate Filling). Malgieri doesn't experiment with a lot of exotic ingredients (an exception is Warm Chocolate-Chile Cakes with Caramelized Bananas). When he does wax inventive, it's with regard to presentation: Individual Chocolate Cheese Tartlets have white filling in chocolate crusts, and each is dotted with chocolate batter in the center, while White Chocolate Strawberry Tart is topped with whole strawberries dipped in white chocolate. The pieces de resistance here are the challenging projects that close the book. These include a Chocolate Basket made by weaving strips of Chocolate Plastic; a Chocolate Flowers Wreath Cake topped with hand-fashioned flowers; and a cunning Chocolate Victorian Cottage Cookie Box complete with white chocolate cornices. Photos. (Oct.)

Library Journal

In the style of Malgieri's authoritative How To Bake (LJ 8/95), here is a comprehensive guide to chocolate, with more than 300 recipes for cakes, creams and mousses, pies and tarts, sauces, and more. The introduction covers the basics, and each succeeding chapter elaborates on specific desserts and confections, with recipes usually organized from easiest to most elaborate. Instructions are clear though fairly concise (Malgieri's no Maida Heatter), but there are detailed directions for working with chocolate and other trickier techniques. Marcel Desaulniers's chocolate books (e.g., Death by Chocolate Cookies, LJ 12/97) are flashier, but Malgieri covers a lot more ground. Highly recommended.



Saturday, December 27, 2008

Pottery Barn or Curso de Vino

Pottery Barn: Dining Spaces

Author: Kathleen Antonson

Life's most memorable meals take place at home. The best dining areas not only enhance a special occasion, they make even casual family dinners feel like celebrations. Whether your everyday dining space is a formal dining room, an intimate breakfast nook, or part of an airy great room, Pottery Barn Dining Spaces is filled with creative ideas for making it comfortable, stylish, and welcoming. This imaginative sourcebook walks you through the essential elements of a well-designed dining area. See how smart furniture placement, versatile lighting, and accessible storage can make the most of a limited space. Discover the best ways to organize dinnerware and store table linens. Find clever designs for place cards and table settings for meals ranging from family suppers to holiday banquets. Learn how details make all the difference, from accessories and dinnerware to flowers and centerpieces. For every dining space in your home -- from porches and sunrooms to window seats and eat-in kitchens -- this book offers ideas and inspiration. In homes across America, Pottery Barn's signature blend of comfort and style has made us a trusted source of design inspiration. In Pottery Barn Dining Spaces, we've gathered our favorite decorating secrets to help you create the perfect dining space for you and your family. This book is a collection of favorite solutions from our own homes, along with many new ideas we couldn't wait to show you. In these pages you'll find stylish dining spaces of all kinds, along with quick-reference color palettes and materials guides that make it easy to apply the decorating ideas to your own home.



Table of Contents:
Your style10
Entertaining26
Space42
Color62
Texture78
Furnishings94
Outdoors106
Lighting128
Storage144
Display164
Room resources182
Glossary186
Index188
Acknowledgments192

New interesting textbook: Listen Speak Present or Federal Income Tax

Curso de Vino

Author: Jancis Robinson

La destacada enóloga Jancis Robinson ha actualizado su guía del mundo de los vinos, creando lo que constituye el manual de vino más importante del siglo XXI.
En primer lugar se ayuda a elegir la botella adecuada entre la inmensa variedad existente en la actualidad. Se interpretan las etiquetas de los vinos y se aconseja sobre la mejor manera de probarlos y servirlos, así como sugerencias para conservarlos y sus correspondencias con los alimentos. Para facilitar la elección, Jancis, indica las características que distinguen cientos de variedades de unva, para su reconocimiento y decidir así qué cualidades se prefieren.
En la segunda parte del libro se presenta una guía completa de los países producteres de vino, a la que la autora ha agregado 32 páginas en las que refleja las novedades que se han producido en zonas tan diferentes como España y Australia, Sudáfrica y América. Jancis logra captar el sabor a los caldos de cada región y recomienda cuáles buscar.
La obra completa con una guía de cosechas y consejos sobre los mejores lugares para adquirir vinos, que van desde las grandes tiendas hasta las más especializadas. Una obra que constituye toda una garantía para quien disfrute del vino, con objeto de sacra el máximo partido de cada copa de vino.     Award-winning wine writer Jancis Robinson has completely updated her bestselling guide to the world of wine, to create the ultimate wine handbook for the twenty-first century. Jancis begins by drawing on her wealth of knowledge and experience to help you choose the right bottle from the huge range available today. Sheshows you how to decipher wine labels and gives tips on tasting and serving wine as well as offering suggestions for storage and matching wine with food. To make selection even easier, Jancis describes the distinctive characteristics of hundreds of different grape varieties so that you can learn to recognize them and decide which qualities you prefer. In the second part of the book Jancis offers a comprehensive guide to the wine-producing countries of the world and has incuded 32 new pages to bring you up to date with the latest developments in a number of different areas ranging from Italy and Spain to Australia, South Africa and North and South America. Jancis captures the flavour of each region´s wines and gives her own recommendations for the best namoes to look out for. complete with fully updated vintage guides and advice on where to buy wine both in high-street shops and specialist merchants, Jancis Robinson´s Wine Course is guaranteed to enhance the enjoyment of anyone who enjoys wine and will ensure that you get thes most out of every glass you drink.



Cooking Healthy with a Pressure Cooker or Salsas Sauce

Cooking Healthy with a Pressure Cooker: A Healthy Exchanges Cookbook

Author: JoAnna M Lund

Healthy recipes for any kind of pressure cooker.

Whether they're cooked in an old-fashioned pressure cooker or a new, electronic, programmable one, delicious dishes are only a few steps away with these Healthy Exchanges(r) low-fat, low-sugar, heavenly creations-soup to nuts. JoAnna Lund once again proves that healthy eating can-and should-be finger-licking good.

In addition to approximately 200 quick-and-easy recipes, the book includes:

- Best pressure cooker tips for success
- How to create a Healthy Exchanges(r) pantry
- A Healthy Exchanges(r) chopping chart for easier preparation
- JoAnna's Ten Commandments of Successful Cooking
- How to read a Healthy Exchanges(r) recipe



Interesting book: HIPAA for Medical Office Personnel or China Market

Salsas/ Sauce

Author: Brigit L Binns

This essential cookbook features dozens of satisfying sauces, each paired with the perfect accompanying dish, from ribs to escarole salad. The versatile selection includes traditional hollandaise, vibrant pesto, simple and savory pan sauces, and other enticing options, including salsas, vinaigrettes, and dessert sauces like tangy raspberry coulis and crиme anglaise.



Friday, December 26, 2008

Hospitality Managers Guide to Wines Beers and Spirits or Simply Green Parties

Hospitality Manager's Guide to Wines, Beers, and Spirits

Author: Albert W A Schmid

This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits—from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations.



Table of Contents:
Foreword     xiii
Preface     xv
Acknowledgments     xvii
A Brief History of Alcoholic Beverages     1
Introduction     2
Religion and Alcohol     2
Wine     4
Beer     11
Spirits     15
Key Terms     23
Study Questions     24
Fermentation     25
Fermentation     26
The Science of Fermentation     27
Fermentation of Beer     30
Fermentation of Wine     31
Fermentation of Spirits     33
Key Terms     33
Study Questions     33
Alcohol Safety     34
Alcoholic Beverages and the Hospitality Industry     35
Alcohol Regulations     36
Training and Industry Certification     44
Key Terms     45
Study Questions     45
The Vineyard     46
The Grape     47
The Enemies of the Vine     47
The Soil, Weather, Environment, and Climate     49
Training, Wire Training, and Pruning     52
Testing the Grapes     53
Harvesting     53
Labor versus Machines     54
Yield     55
Juice Extraction     55
Fermentation and Storage     57
Racking, Filtering, and Fining     60
Blending     60
Bottling     61
Corks and Corking     62
Key Terms     63
Study Questions     63
Wine Labels and Bottle Shapes     64
Wine Bottles     65
Wine Labels     67
Key Terms     74
Study Questions     74
Getting to Know Alcohol: Tasting and Pairing     75
Tasting and Analyzing Wine, Beer, and Spirits     76
Pairing Alcohol and Food     85
Key Terms     88
Study Questions     88
Light-Bodied White Wines     89
Riesling     90
Gewurztraminer     93
Muller-Thurgau     95
Pinot Blanc     96
Key Terms     97
Study Questions     97
Medium-Bodied White Wines     98
Sauvignon Blanc     99
Semillon     103
Trebbiano     105
Pinot Gris     106
Chenin Blanc      108
Key Terms     109
Study Questions     109
Full-Bodied White Wines     110
Chardonnay     111
Viognier     118
Key Terms     119
Study Questions     119
Light-Bodied Red Wines     120
Pinot Noir     121
Gamay     127
Key Terms     129
Study Questions     129
Medium-Bodied Red Wines     130
Syrah (Shiraz)     131
Zinfandel     134
Sangiovese     135
Nebbiolo     137
Barbera     140
Tempranillo     140
Grenache     141
Key Terms     142
Study Questions     142
Full-Bodied Red Wines     143
Cabernet Sauvignon     144
The Other Red Grapes of Bordeaux     150
Key Terms     157
Study Questions     157
Sparkling Wines, Dessert Wines, Fortified Wines, and Aperitifs     158
Sparkling Wines     160
Dessert Wines     170
Key Terms     182
Study Questions     182
Beer: Ales and Lagers      184
The Brewing Process     185
Brewing Ingredients     187
The Two Types of Beer     191
Large-Scale Breweries     199
Other Types of Brewed Beverages     201
Key Terms     202
Study Questions     202
Distillation and Distilled Spirits     203
Distillation     204
Non-Aged Spirits     207
Aged Spirits     213
Liqueurs     220
Key Terms     223
Study Questions     224
Mixology     225
Measuring the Alcohol     226
How to Set Up a Bar     227
Mixing Techniques     229
Stirring     229
The Right Glass for the Right Drink     230
Garnishing Drinks     231
Drink Formulas     233
Brandy Drinks     234
Cordials     234
Gin Drinks     234
Rum Drinks     235
Vodka Drinks     235
Whiskey Drinks     236
Mocktails     236
Key Terms     236
Study Questions     237
Professional Alcohol Service     238
Staffing a Bar      239
Bartenders and Sommeliers     241
Wine Service     244
Beer Service     250
Spirit Service     250
Glassware     250
Key Terms     253
Study Questions     253
Purchasing, Receiving, Storing, and Issuing     254
Purchasing     255
Receiving     258
Storing     258
Issuing     259
Key Terms     260
Study Questions     260
Beverage Cost Control: Managing for Profit     261
Calculating Beverage Cost As a Percent of Sales     262
Determining Prices to Ensure Profitability     263
Pricing and Inventory Control for Parties and Receptions     265
Controlling Costs at the Bar     267
Controlling Inventory     268
Key Terms     268
Study Questions     269
Marketing and Selling     270
Strategic Management Plan     271
Marketing     274
Key Terms     279
Study Questions     279
Glossary     280
Index     292

Look this: Dueling Chefs or Antioxidant Save Your Life Cookbook

Simply Green Parties: Simple and Resourceful Ideas for Throwing the Perfect Celebration, Event or Get-Together

Author: Danny Seo

Danny Seo's brand is a way of living that embraces certain rules–Be Authentic, Be Resourceful, Be Simple, Be Unexpected, Be Truthful, and Be an Individual. In Simply Green Parties Danny takes these goals and creates projects that are both thoughtful and sustainable while still being stylish and beautiful. He hopes to inspire you to be a dreamer and a doer.

The book has essentially 50 quick and simple projects that are split up into themes–Dinner Under the Stars, Baby Shower, Saturday Dinner Party, Housewarming, Beach Party, and Birthday Party. The reader does not need to do all the projects under each party, they can mix–and–match or just choose to do one or two of them.



Extraordinary Meals from Ordinary Ingredients or Egg

Extraordinary Meals from Ordinary Ingredients

Author: Readers Digest

From the editorial team that brought you Extraordinary Uses for Ordinary Things comes a new book that will transform your meals.

Dive into the pages of Extraordinary Meals from Ordinary Ingredients where the secrets to the success of more than 900 fabulous recipes are revealed. This book is packed with recipes, tips, and innovations for every cook—from novices to seasoned professionals—fun sidebars offering remarkable hints for prepping and for cooking the dishes, faster, easier, or better. Save time in the kitchen by using common household mixes or sauces—instead of spending hours of chopping, mixing, and cooking. Use the full-color insert to see month-watering photos of finished dishes. Benefit from lighter, healthier, low–calorie dishes by using staples such as applesauce or reduce fat and calories by using evaporated milk in baked goods, quiches and creamy soups.

Eliminate excess trips to the grocery store to pick up some exotic spice or seasoning, just look on your shelf. Inside these pages you'll discover tips, such as:
*
Using mint tea to infuse fresh aroma and mint flavor to rice, plus a little lemon juice and you'll have a refreshing lemon-mint rice—a perfect accompaniment to any meat dish
* Adding a can of cola to pork stew to create a rich-tasting, well-balanced flavor
* Stirring in semi-sweet chocolate into a vegetarian chili to add a little more pizzazz

A bonus A-to-Z section contains 550 ingenious ways to use your favorite kitchen staples in wonderful new ways. You'll be surprised to discover that your stash of secret ingredients are already sitting right there on your shelves.



Interesting book: MCSA MCSE Self Paced Training Kit or The Lego Mindstorms NXT Idea Book

Egg

Author: Lyndsay Mikanowski

The egg is a basic ingredient used in cuisines across the globe, and it is versatile enough to be used for everything from appetizers to desserts. Forty renowned chefs share recipes that range from traditional-Patrice Hardy's black truffle omelet-to surprising-Pierre Hermé's raspberry Ispahan tart. Hirohisa Koyama shares his Tamaro Yaki No Tsukuri Kata (rolled omelet), Alain Passard offers up his fried egg in the half-shell, and Wylie Dufresne serves up his unique caviar "egg roll." Other celebrity chefs such as Thomas Keller, Sam Mason, Dan Barber, and Ferran Adriá whip up eggs for every course in recipes that include Parmesan and Udon Noodle Pan-fried Egg, Egg in Smoked Lapsang Souchon Tea, and Caramel Flan. Grant Symon's masterful photography fills the book with stunning images illustrating the recipes as well as sections on the history and folklore of the egg, tips for storing eggs, suggested kitchen materials, an index of addresses and resources, and humorous proverbs about eggs. This author team has collaborated on Potato, Uncooked, and Vegetables by Forty French Chefs, which collectively have been nominated for James Beard and International Association of Culinary Professionals awards, and have won several Gourmet Media World Festival awards.



Olive Oil or Keepers

Olive Oil

Author: Tess Mallos

Full and fruity, green and tangy, or sweet and golden, olive oil is as varied and complex as wine. Ever since the ancient Romans discovered its properties, olive oil has been used the world over for cooking, medicinal purposes and as a valuable trade commodity. The extraordinary benefits of olive oil continue to be discovered, and in our health-conscious world, the use of olive oil has exploded.

Olive Oil is a collection of traditional and contemporary recipes for both the beginner and the experienced cook. Full of practical information about the world of olive oil, this essential book provides more than 40 delicious recipes for incorporating olive oil into your cooking.



Go to:

Keepers: Culinary Treasures from the Heart

Author: Jo Dunbar Snow

Keepers is comfort food and company-sophisticated recipes compiled in one delightful collection of culinary treasures. The book reads charmingly, but most importantly, will be used again and again. The recipes are easy to follow with available ingredients often found on the pantry shelf. This is the perfect gift for anyone who likes creative cuisine. Keepers is truly a keeper.



Thursday, December 25, 2008

Breakfast Lunch Tea or Uglesichs Restaurant Cookbook

Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

Author: Rose Carrarini

It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. In a land where bakeries and pastry shops line the streets like Starbucks in the U.S. or pubs in the U.K., much of the triumphant success of Rose Bakery in Paris's 9th Arrondissement has been gained by co-founder Rose Carrarini's reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail.

Like the Rose Bakery itself, Carrarini's new cookbook Breakfast, Lunch, Tea: The Many Little Meals Of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime menu of salads, tarts, cakes, and light fare. Love of food at Rose Bakery is a universal language, which makes Breakfast, Lunch, Tea an international delight. The book includes recipes for 100 of the bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats like Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch.

Other recipes, all prided for their simplicity yet uncompromised flavor, include: (Breakfast) Lime Grapefruit and Ginger Juice, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones; (Lunch) Asparagus and Almond Salad with Chicken, and Braised Lamb Shank with Cumin, Aubergine and Chickpeas; (Tea) Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies,Apple and Blackberry Crumble, and Apricot Sorbet.

More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make Breakfast, Lunch, Tea a visually rich cookbook and capture the atmosphere and feeling the food itself gives you. The pictures are populated with the food, people, and shots of bakery which truly convey what makes Rose Bakery so special. Breakfast, Lunch, Tea takes recipes from this fashionable Parisian locale and places them in the eager hands of home cooks all over the world.



New interesting textbook:

Uglesich's Restaurant Cookbook

Author: John Uglesich

New, current, and old recipes from the venerable eighty-year-old institution, with family history.

When Tim Zagat arrives in New Orleans, he instructs the taxi driver to head straight to Uglesich's (pronounced "yoo-gul-sich"). Though this small, neighborhood restaurant has never advertised, there is always a waiting line outside the door. This highly anticipated cookbook, written by Anthony Uglesich's son, John, compiles recipes from Sam Uglesich's first dishes, when the restaurant was a sandwich shop on Rampart Street, to new creations by Gail and Anthony, the current generation. With an emphasis on fresh ingredients, this cookbook is a superb primer on Creole cooking that includes and also goes well beyond traditional preparations. With this publication, the secrets of two Uglesich generations are released to the home cook.

A Tulane University graduate, John Uglesich is an avid supporter of Tulane athletics and manages stock portfolios.



Cheerios Cookbook or Hundred Dollar Holiday

Cheerios Cookbook: Tasty Treats and Clever Crafts for Kids

Author: Betty Crocker Editors

The o's have it!

There are all sorts of clever ways for kids to enjoy Cheerios! This colorful book is packed with recipes for 25 tasty treats plus 10 cool craft activities the whole family will love.

For more great ideas visit cheerios.com

Beverley Fahey - Children's Literature

Cheerios, that staple of the toddler and preschool diet, is the central ingredient in this cookbook aimed at Moms and their kids. Sturdy board covers and a spiral binding will help this book stand up to rugged use. There are recipes that call for crushing Cheerios to use in muffins and parfaits, pressing them in variations on the Rice Krispies treats, and rolling them into a variety of cookies and treats on a stick. There are recipes that include a number of Trail Mix variations. Various recipes can be shaped into stars, teddy bears, pumpkins, and Christmas trees. All are easy to make and, while some look a little more appetizing then others, children will want to try them all. A clear color photo accompanies every recipe. The crafts included are a little less creative—such as Cheerio studded cardboard sunglasses—but the edible necklace and crayon holder are useful and fun. Safety tips, a list of utensils required, a nutrition guide, and a checklist for rating the recipes precedes the crafts and cookery. All in all a handy little cookbook for kids. 2005, Wiley Publishing, Ages 5 up.



Table of Contents:
Nurturing through Nutrition.

Recipe for Safety.

Cooking Checklist.

Whatchamacallits & Thingamajigs.

My Recipe Diary.

Chapter 1: Crush 'em.

Chapter 2: Press 'em.

Chapter 3: Roll 'em.

Chapter 4: Mix 'em.

Chapter 5: Shape 'em.

Index.

See also: Breast Cancer Survival Manual or Beating Lyme

Hundred Dollar Holiday: The Case for a More Joyful Christmas

Author: Bill McKibben

Too many people have come to dread the approach of the holidays, a season that should — and can — be the most relaxed, intimate, joyful, and spiritual time of the year. In this book, Bill McKibben offers some suggestions on how to rethink Christmastime, so that our current obsession with present-buying becomes less important than the dozens of other possible traditions and celebrations.

Working through their local churches, McKibben and his colleagues found that people were hungry for a more joyful Christmas season. For many, trying to limit the amount of money they spent at Christmas to about a hundred dollars per family, was a real spur to their creativity — and a real anchor against the relentless onslaught of commercials and catalogs that try to say Christmas is only Christmas if it comes from a store.

McKibben shows how the store-bought Christmas developed and how out of tune it is with our current lives, when we're really eager for family fellowship for community involvement, for contact with the natural world, and also for the blessed silence and peace that the season should offer. McKibben shows us how to return to a simpler and more enjoyable holiday.

Christmas is too wonderful a celebration to give up on, too precious a time simply to repeat the same empty gestures from year to year. This book will serve as a road map to a Christmas far more joyful than the ones you've known in the past.

Norah Vincent

To give Bill McKibben his due, let's admit the obvious. Christmas is too commercial. Depressingly so, in fact. A good number of us don't go to church on Christmas Day, and an even greater number of us are too lazy, too cheap or too estranged from our family members to buy, much less make, thoughtful presents for them. A lot of us just throw checks at each other to assuage our consciences. We're hopelessly hard-hearted, really, and McKibben is right to point it out, even though we, as a culture, know this too well already. But before we go giving McKibben too much credit, let's look a little closer at his self-trumpeting example.

If you know anything about McKibben's publisher, that paradigmatic corporate behemoth Simon & Schuster, you know that Hundred Dollar Holiday is the kind of leaflet -- at 96 pages, it can't rightly be called a book -- that their sales force positively cooed over. It's money for nothing, fluff in a brown paper bag. It's worldly wisdom whittled down to the size and scope of a Zagat's for Wilmington, Del. It's a cash grab Christmas "book" that, irony of all ironies, subtlety of all subtleties, tells you not to spend so much money on Christmas. Is this marketing cynicism at its worst and cleverest, or is this boardroom cupidity rising to new heights?

If McKibben really means what he says in Hundred Dollar Holiday -- that the real grinches of our culture are not well-meaning, cushy ascetics like him, but "those relentless commercial forces who have spent more than a century trying to convince us that Christmas does come from a store" -- then what is he doing publishing at Simon & Schuster, which, in the publishing world, at least, is surely one of the best examples of commercial force around? What's more, Simon & Schuster stays afloat largely by how much it sells at Christmas time. It subsists on the profits it makes on insipid Christmas gift books that nobody needs, books like Hundred Dollar Holiday. Yet McKibben remains willfully blind to this whopping contradiction. So much so that he even makes a euphemistic sales pitch for his non-book in the very pages of the thing itself: "So you may want to loan people your copy of this book as a way of trying to enlist them in your plans for a merrier Christmas."

Later, in a more direct attempt to justify himself, McKibben tries to preemptively answer his critics -- notable among them has become Margaret Talbot, who took him to task in the New Republic a few months ago for his shallow moralizing. Talbot reminded us that by advising consumers not to spend so much on Christmas, McKibben is tinkering with economic realities he either doesn't understand or fails to address. It sounds good to preach about the warm and fuzzy meaning of Christmas, but, as Talbot argues, spending less in December would leave a great many people out in the cold: "I would like to know ... what McKibben has to say about the jobs that would be lost -- starting with minimum wage retail positions -- if all of the privileged Americans at whom his exhortations are directed quit throwing their money around at Christmas." McKibben's response? "Change in Christmas traditions will come slowly enough that most retailers will be able to adapt." Is this McKibben the armchair economist speaking, or McKibben the happy-go-lucky social reformer? It's hard to know which is worse. The fact is, shops would founder if they lost their December income, and the economy would likewise falter, creating greater hardship for everyone, especially the poorest of the poor.

In Hundred Dollar Holiday, McKibben is selling us a ruse of rectitude, not the real thing. Consider his ultimate justification for not spending money at Christmas: "Perhaps you're simply squirreling [your unspent Christmas money] away in the bank -- which is precisely what economists are always telling us we need to do in order to boost productivity and reverse our lagging savings rate." Ah, so perhaps that $100 isn't being saved for a holier Christmas Day at the homeless shelter (as McKibben suggested it might be earlier in the book), but for a happier rainy day back at the family ranch. Maybe McKibben's book should have been called "Putting the 'No' Back in Noel: How to Stiff Your Relatives at Christmas and Convince Them You're a Better Person for it." Do yourself and the economy a big favor this Christmas. Take a leaf from McKibben's jeremiad, and don't buy his book. -- Salon

Walter Kirn

Yes, Christmas is too consumerist. And yes, the world might be better off if people had only one child. But did we really need Bill McKibben to tell us?. . . McKibben makes a book where a bumper sticker would do. . .[his] insistence that we not only agree with him, not only mimic him, but admire him, too, would test the patience of a saint. -- New York Magazine



Wednesday, December 24, 2008

Professional Baking College Version with CD Rom 4th Edition or World of Wine Boxed Set

Professional Baking, College Version with CD-Rom, 4th Edition

Author: Wayne Gisslen

Professional Baking contains even more expertise and formulas for the aspiring professional in this updated new Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this must-have resource shares the information and techniques necessary to create high-quality dishes with the artistry of a true professional.

Wall Street Journal

An encyclopedic and clear handbook of things to do with your oven, from challis to specialty meringues and mocha roll: even some unbaked desserts are tucked in at the end in this textbook for sweet tooths.



Table of Contents:
Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Yeast Doughs.
Rich Yeast Doughs.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, and Sauces.
Pies.
Pastry Basics.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Souffles.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Decorative Work: Marzipan, Nougatine, and Pastillage.
Decorative Work: Sugar Techniques.
Appendices.
Glossary.
Bibliography.
Indexes.

Book review: Black Pain or The South Beach Diet

World of Wine - Boxed Set

Author: Hugh Johnson

This luxury box-set includes two of the world's most successful and bestselling wine books by the two foremost wine writers on the subject. A truly incomparable set of books, and a unique and essential addition to every wine-lover's, historians or literary followerors library.

The World Atlas of Wine commands the position as the indispensable wine book for novice and expert alike thanks to its exceptional maps, the quality of its prose, and its well-timed revisions. Hugh Johnson and Jancis Robinson have teamed up to combine their unrivalled talents to produce this fifth edition, with an impressive collection of178 new and fully updated detailed maps.

Fifteen years ago Hugh Johnson wrote what is critically considered to be his "masterpiece" and a timeless classic of wine literature. The Story of Wine has been heralded as one of the most comprehensive and certainly one of the most enjoyable books on wine in any language.This second edition has been condensed, updated, and re-illustrated with a selection of new evocative photographs to bring the book up-to-date with the latest developments in the world of wine.

on Jancis Robinson - The Observer

"Our cleverest, most thoughtful wine writer."

Decanter, on Hugh Johnson - Colin Parnell

"No one quite has the same gift for encapsulating in a few brief paragraphs the essence of a wine region."

(USA) on Jancis Robinson - Wine Specator

"A writer of breathtaking clarity."

The Good Book Guide on The World Atlas of Wine

"The world's greatest success in wine publishing."

on The World Atlas of Wine - Decanter

"Wine Book of the Millennium."

Library Journal

Collection development librarians, rejoice. Updated versions of two classic wine books-The Story of Wine and The World Atlas of Wine-are now available in a boxed set. Johnson's newly illustrated edition of The Story of Wine is a broad, engaging survey of the history of wine and winemaking from ancient times to the 20th century. The fifth completely revised edition of Johnson and Robinson's The World Atlas of Wine offers readers a short introduction to wine growing and producing process before providing approximately 178 detailed maps and descriptions of individual wine regions throughout the world. Both Johnson (Hugh Johnson's Wine Companion) and Robinson (The Oxford Companion to Wine) are acknowledged experts on wine, and their enthusiasm for their subject shines through. Perhaps the only flaw in these otherwise exceptional titles is that some of the statistical data on wine production and consumption are not always as current as researchers might wish. Academic and public libraries, especially those that may not have older editions, will find The World of Wine to be an excellent addition to their collections.-John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.



The Art of the Bar or Juice Alive

The Art of the Bar: Cocktails Inspired by the Classics

Author: Jeff Hollinger

From Tokyo to New York, a cocktail renaissance is happening as "bar chefs" create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco (a city that spends more money per capita on alcohol than any other in the country). Bartenders Jeff Hollinger and Bob Schwartz share their artisan approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.



New interesting textbook:

Juice Alive: The Ultimate Guide to Juicing Remedies

Author: Steven Bailey

It's a fact--the juice of fresh fruits and vegetables provides a powerhouse of antioxidants, vitamins, minerals, and enzymes. With just a single glass of juice daily, you can heal, nourish, and protect your body safely and naturally. The trick, of course, is knowing which juices can best serve your individual needs. In this interesting and easy-to-use guide, health experts Dr. Steven Bailey and Larry Trivieri, Jr. tell you everything you need to know to maximize the health benefits and tastes of juice.

The book begins with a unique look at the long and fascinating history of juicing, from Hippocrates to hip juice bars. It then examines the many components that make fresh juice truly good for you--good for weight loss, for renewed energy, for mental clarity, and so much more. Next, it next offers practical advice about the various types of juices available, as well as buying and storing tips for fruits, veggies, and herbs. The second half of the book begins with an important chart that matches up a host of ailments with the most appropriate juices. This is followed by over 100 delicious juice recipes. Also included is a juice cleansing regime and beauty aid program.

If you've never juiced before, let Juice Alive introduce you to a world bursting with the exciting tastes and incomparable benefits of fresh juices.



Tuesday, December 23, 2008

Chef Daniel Boulud or Jamba Juice Power

Chef Daniel Boulud: Cooking in New York City

Author: Daniel Boulud

Four-star chef Daniel Boulud is renowned for taking fine American ingredients and combining them with time-honored culinary traditions to create a contemporary French cuisine that evolves with the rhythm of the seasons. In Chef Daniel Boulud: Cooking in New York City, Daniel reveals to readers his philosophy behind his cooking and the concepts behind each of his three distinctive restaurants. From his approach to raw ingredients to his appreciation of each of his three chefs at the three restaurants, Daniel offers us a very personal look at what makes him tick as a chef and restaurateur.

New York City, with its vibrant energy, melting pot of ethnicities, and excellence and diversity of cuisines, is one of Daniel№s continual inspirations. In these pages he introduces us to his favorite vegetable, fish, shellfish and meat suppliers as well as his best-loved neighborhoods and local restaurants.

Following Daniel throughout a regular day, from the staff meeting he conducts in his kitchen to his favorite hot dog stand on the streets of New York, from the Citymeals-on-Wheels charity function at Rockefeller Center where he cooks his famed db Burger to the late-night sushi restaurant where he takes his cooks when the evening shift is over, we get an exciting behind-the-scenes look at what inspires this highly creative chef.



Interesting book: Michelle Obama or Beyond the Body Farm

Jamba Juice Power

Author: Kirk Perron

Jamba, from the African word "jama," meaning to celebrate, is the philosophy of Jamba Juice, a nationally known chain of smoothie and juice stores. Reasons to celebrate include good health, happiness, and of course, delicious, nutritious, all-natural energizing smoothies.

In Jamba Juice Power Jamba Juice founder Kirk Perron shares dozens of his easy-to-prepare smoothie recipes (a blender is the only equipment required), his nutrition advice (developed with a team of scientists and physicians), and his twenty-one-day lifestyle-changing plan with daily tips for mind, body, and spirit and a relevant smoothie recipe. Jamba Juice Power is filled with Jambaisms-"Do unto your body as you would have it do unto you" (Jambaism #3), health fast-fact sidebars, illustrations, and testimonials, all delivered with the hip, irreverent attitude that has made Jamba Juice a phenomenon.

Author Biography: Kirk Perron is the founder of Jamba Juice, a chain of 350 stores nationwide. Each day, Jamba Juice stores serve up nutritious, all-natural smoothies and juices to thousands of customers. Last year, sales topped $200 million. Perron is the recipient of numerous business awards, has been the subject of a cover story in Inc. magazine, and has been profiled in dozens of newspapers from the San Francisco Chronicle to The Washington Post.

Stan Dembecki is an Emmy-nominated freelance writer.



Table of Contents:
Acknowledgmentsix
Forewordxiii
Introduction1
1.Why Fruit? Why Smoothies? Why 21 Days?7
2.Power Foods, Power Fruits, and Jamba Boosts!17
3.Preparing for 21 Days of Success59
4.A 21-Day Smoothie and Juice Guide89
5.Delicious Smoothie Recipes158
6.Fresh-Squeezed Juice Recipes209
Glossary217
On-line Resources223
On-line Blenders and Juicers229
References230
Jamba Juice Store Locator234
Index235

Eat Caribbean or Sanders Confectionery Michigan

Eat Caribbean: The Best of Caribbean Cookery

Author: Virginia Burk

Robust and spicy, full of pungent flavors, Caribbean cuisine is gaining recognition as a vibrantly distinct style of cooking. Now, Virginia Burke sets off on a voyage around the islands of the Caribbean, gathering all the finest dishes they have to offer. In this new collection, which is expertly drawn together through the ingredients common to the islands, traditional dishes like Jerk Chicken vie with modern classics like Grilled Coconut Shrimp and Sweet Plantain and Ginger Flans. An entire array of recipes is offered, from Creamed Cassava with Roasted Garlic to Little Rum and Chocolate Puddings, and there is a special chapter on Jerk, along with more traditional chapters that range from appetizers to desserts. Colorfully illustrated throughout, this is an exuberant celebration of Caribbean cuisine.



Table of Contents:
Introduction6
Nyam Caribbean Food!6
The Caribbean Islands10
Markets of the Caribbean22
Popular Street and Beach Food28
Cook's Notes38
Appetisers: Teasers, Tantalisers & Nibbles40
Soups: Cooling, Warming & Comforting Bowls58
Salads: Side Salads, Crunchy Lunches & Light Bites70
Fish: Scrumptious Seaside Selection86
Poultry: Saucy Sautes & Sizzling Broilers102
Jerk: Traditional, Contemporary & Seriously Hot116
Meat: Substantial Stews, Grills & Spicy Roasts142
Vegetarian: Healthy, Hearty Hot Pots154
Side Dishes: Ground Provisions, Rice, Breads & Plantains168
Condiments: Fiery Sauces, Pickles & Dressings186
Sweets: Icy Fruits, Sticky Puddings & Delicate Desserts198
Drinks: Punches, Juices & Cocktails214
Menus: Parties & Menu Planning224
Glossary228
Index238
Thank-Yous240

See also: Conscious Eating or Field Guide to Meat

Sanders Confectionery, Michigan (Images of America Series)

Author: Greg Tasker

For more than 130 years, there has been no sweeter word in Detroit than Sanders. The venerable confectioner was once as much a part of Detroit's streetscape as the Big Three, Hudson's, and Coney Islands. Sanders was more than just an ice-cream and candy shop. A Detroit icon, it served a fountain of memories for generations. Detroiters stood two and three deep behind lunch counters for tuna or egg salad sandwiches, devil's food buttercream "bumpy" cake, hot fudge sundaes, and Sanders' signature dessert—hot fudge cream puffs. As Detroit boomed, so did Sanders. At its peak, the company boasted more than 50 stores, with its products available in as many as 200 supermarkets. The Sanders story began in Chicago, where Fred Sanders opened his first shop. A series of misfortunes prompted him to relocate to Detroit, where he began selling his confections on Woodward Avenue. Business grew steadily, and by the early 1900s, he had opened other shops along Woodward and elsewhere in Detroit. The Motor City nearly lost Sanders in the mid-1980s, but its desserts shops have begun resurfacing, thanks to another Detroit institution, Morley Brands LLC, which bought the Sanders brand.



The Omnivores Dilemma or Why Does Santa Wear Red and 100 Other Christmas Curiousities Unwrapped

The Omnivore's Dilemma: A Natural History of Four Meals

Author: Michael Pollan

A New York Times bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us - whether industrial or organic, alternative or processed - he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.

owner of Chez Panisse restaurant - Alice Waters

"Michael Pollan is a voice of reason, a journalist/ philosopher who forages in the overgrowth of our schizophrenic food culture. He's the kind of teacher we probably all wish we had: one who triggers the little explosions of insight that change the way we eat and the way we live."

author of Torture and Truth: America, Abu Ghraib and the War on Terror - Mark Danner

"Michael Pollan is such a thoroughly delightful writer - his luscious sentences deliver so much pleasure and humor and surprise as they carry one from dinner table to corn field to feed lot to forest floor, and then back again - that the happy reader could almost miss the profound truth half hidden at the heart of this beautiful book: that the reality of our politics is to be found not in what Americans do in the voting booth every four years but in what we do in the supermarket every day. Embodied in this irresistible, picaresque journey through America's food world is a profound treatise on the hidden politics of our everyday life."

Editor in Chief of Gourmet magazine and author of Garlic and Sapphires: The Secret Life of a Critic in Disguise - Ruth Reichl

"Every time you go into a grocery store you are voting with your dollars, and what goes into your cart has real repercussions on the future of the earth. But although we have choices, few of us are aware of exactly what they are. Michael Pollan's beautifully written book could change that. He tears down the walls that separate us from what we eat, and forces us to be more responsible eaters. Reading this book is a wonderful, life-changing experience."

author of Fast Food Nation and Reefer Madness: Sex, Drugs, and Cheap Labor in the American Black Market - Eric Schlosser

"What should you eat? Michael Pollan addresses that fundamental question with great wit and intelligence, looking at the social, ethical, and environmental impact of four different meals. Eating well, he finds, can be a pleasurable way to change the world."

Los Angeles Times

Michael Pollan has perfected a tone—one of gleeful irony and barely suppressed outrage—and a way of inserting himself into a narrative so that a subject comes alive through what he's feeling and thinking. He is a master at drawing back to reveal the greater issues.

The Washington Post

An eater's manifesto ... [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!

The New York Times Book Review

Thoughtful, engrossing ... You're not likely to get a better explanation of exactly where your food comes from.

The Seattle Times

If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry—and his glimpse of some inspiring alternatives.... I just loved this book so much I didn't want it to end.

The Washington Post - Bunny Crumpacker

His book is an eater's manifesto, and he touches on a vast array of subjects, from food fads and taboos to our avoidance of not only our food's animality, but also our own. Along the way, he is alert to his own emotions and thoughts, to see how they affect what he does and what he eats, to learn more and to explain what he knows. His approach is steeped in honesty and self-awareness. His cause is just, his thinking is clear, and his writing is compelling.

Publishers Weekly

Pollan (The Botany of Desire) examines what he calls "our national eating disorder" (the Atkins craze, the precipitous rise in obesity) in this remarkably clearheaded book. It's a fascinating journey up and down the food chain, one that might change the way you read the label on a frozen dinner, dig into a steak or decide whether to buy organic eggs. You'll certainly never look at a Chicken McNugget the same way again. Pollan approaches his mission not as an activist but as a naturalist: "The way we eat represents our most profound engagement with the natural world." All food, he points out, originates with plants, animals and fungi. "[E]ven the deathless Twinkie is constructed out of... well, precisely what I don't know offhand, but ultimately some sort of formerly living creature, i.e., a species. We haven't yet begun to synthesize our foods from petroleum, at least not directly." Pollan's narrative strategy is simple: he traces four meals back to their ur-species. He starts with a McDonald's lunch, which he and his family gobble up in their car. Surprise: the origin of this meal is a cornfield in Iowa. Corn feeds the steer that turns into the burgers, becomes the oil that cooks the fries and the syrup that sweetens the shakes and the sodas, and makes up 13 of the 38 ingredients (yikes) in the Chicken McNuggets. Indeed, one of the many eye-openers in the book is the prevalence of corn in the American diet; of the 45,000 items in a supermarket, more than a quarter contain corn. Pollan meditates on the freakishly protean nature of the corn plant and looks at how the food industry has exploited it, to the detriment of everyone from farmers to fat-and-getting-fatter Americans. Besides Stephen King, few other writers have made a corn field seem so sinister. Later, Pollan prepares a dinner with items from Whole Foods, investigating the flaws in the world of "big organic"; cooks a meal with ingredients from a small, utopian Virginia farm; and assembles a feast from things he's foraged and hunted. This may sound earnest, but Pollan isn't preachy: he's too thoughtful a writer, and too dogged a researcher, to let ideology take over. He's also funny and adventurous. He bounces around on an old International Harvester tractor, gets down on his belly to examine a pasture from a cow's-eye view, shoots a wild pig and otherwise throws himself into the making of his meals. I'm not convinced I'd want to go hunting with Pollan, but I'm sure I'd enjoy having dinner with him. Just as long as we could eat at a table, not in a Toyota. (Apr.) Pamela Kaufman is executive editor at Food & Wine magazine. Copyright 2006 Reed Business Information.

Library Journal

Pollan (journalism, Univ. of California, Berkeley; The Botany of Desire: A Plant's-Eye View of the World) defines the Omnivore's Dilemma as the confusing maze of choices facing Americans trying to eat healthfully in a society that he calls "notably unhealthy." He seeks answers to this dilemma by taking readers through the industrial, organic, and hunter-gatherer stages of the food chain. Focusing on corn as the keystone plant in the industrial stage, Pollan describes its role in feeding cattle and in food processing as well as its ultimate destination in the products we consume at fast-food restaurants. The organic, or pastoral, stage offers a pure and chemical-free eating environment for animals and humans. In the hunter-gatherer stage, omnivores hunt animals and gather the plant foods that comprise all or part of their diets. Pollan explains how a framework of environmental, biological, and cultural factors determines what and how we eat. Although a bit long and sometimes redundant, this folksy narrative provides a wealth of information about agriculture, the natural world, and human desires. Recommended for all omnivores. [See Prepub Alert, LJ 12/05.]-Irwin Weintraub, Brooklyn Coll. Lib., New York Copyright 2006 Reed Business Information.

Kirkus Reviews

The dilemma-what to have for dinner when you are a creature with an open-ended appetite-leads Pollan (Journalism/Berkeley; The Botany of Desire, 2001, etc.) to a fascinating examination of the myriad connections along the principal food chains that lead from earth to dinner table. The author identifies three: the one controlled by agribusiness; the pastoral, organic industry that has sprung up as an alternative to it; and the very short food chain Pollan calls "neo-Paleolithic," in which he assumes the role of modern-day hunter-gatherer. He demonstrates the dependence of the agribusiness system on a single grain, corn, as it passes from farm to feedlot and processing plant. The meal that concludes this section is takeout from McDonald's and includes among other foods a serving of Chicken McNuggets. Of the 38 ingredients that make up McNuggets, 13, he notes, are derived from corn. This fact bolsters an earlier, startling statistic: Each of us is personally responsible for consuming a ton of corn each year. Pollan's exploration of the pastoral food chain takes two roads. Investigating "industrial organic," he assembles a meal composed entirely of ingredients from a Whole Foods supermarket. But he also visits a single, relatively small farm in Virginia's Shenandoah Valley, where grass, not corn, is the basis of production, and cattle, chickens and pigs are raised through management of the natural ecosystem. Pollan joins in the farm work and is clearly impressed by what he learns, observes and eats here. In the final section, he learns how to shoot a wild pig and how to scavenge for forest mushrooms. The author's extraordinarily labor-intensive final meal provides a perfect contrast to thefast-food takeout of Part I. Pollan combines ecology, biology, history and anthropology with personal experience to present fascinating multiple perspectives. Revelations about how the way we eat affects the world we live in, presented with wit and elegance.



Table of Contents:
Introduction : our national eating disorder1
1The plant : corn's conquest15
2The farm32
3The elevator57
4The feedlot : making meat65
5The processing plant : making complex foods85
6The consumer : a republic of fat100
7The meal : fast food109
8All flesh is grass123
9Big organic134
10Grass : thirteen ways of looking at a pasture185
11The animals : practicing complexity208
12Slaughter : in a glass abattoir226
13The market : "greetings from the non-barcode people"239
14The meal : grass-fed262
15The forager277
16The omnivore's dilemma287
17The ethics of eating animals304
18Hunting : the meat334
19Gathering : the fungi364
20The perfect meal391

Interesting textbook: Manufacturing for Survival or Foundations of Management

Why Does Santa Wear Red?... and 100 Other Christmas Curiousities Unwrapped!

Author: Meera Lester

Sure, you can sing all the verses to "Jingle Bells" and recite 'Twas the Night Before Christmas by heart, but how much do you really know about everybody's favorite holiday?

Where did Rudolph the Red Nose Reindeer Get His Start?
At Montgomery Ward's! Copywriter Robert May wrote the story as a giveaway to attract families with children to do their holiday shopping at the store.

Which famous carol is actually a secret Christian code?
It's "The Twelve Days of Christmas!" The partridge "in the pear tree" is code for Jesus! The two turtledoves stand for the Old and New Testament! And the ten lords a-leaping-you got it!-are the Ten Commandments.

Why Do We Buy Poinsettias?
One Christmas Eve long ago, in Mexico, a poor boy cried because he had no gift for the baby Jesus. He knelt outside the church window and prayed and-lo and behold!-in the spot where he knelt blossomed a beautiful red poinsettia. To this day, Mexicans still call this lovely plant "Flower of the Holy Night."

Open this holly jolly gift of a book, and you'll find it overstuffed with Christmas treats like carols, crafts, recipes, legends, songs, and of course more tinsel trivia! With this ultimate Christmas collection, you'll fall in love with Christmas all over again!



Monday, December 22, 2008

125 Best Fondue Recipes or Hollyhocks and Radishes

125 Best Fondue Recipes

Author: Ilana Simon


Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course!

Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline!

Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue.

And because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.

For the new orexperienced fondue maker, The 125 Best Fondue Recipes is the complete resource.



Table of Contents:

Acknowledgments

Introduction


Fondue Essentials


Cheese Fondues


  • Classic Swiss Cheese Fondue
  • Gruvère Fondue with Toasted Almonds
  • Emmentaler Fondue with Caramelized Shallots
  • Emmentaler-Gruyère Fondue with Roasted Garlic
  • Swiss Cheese and Black Olive Fondue
  • Maple Cheese Fondue
  • Four Cheese and Artichoke Fondue
  • Quebec Cheese Fondue
  • Three Cheese and Porcini Fondue
  • Bacon Cheese Fondue
  • Cheddar and Pimiento Fondue
  • Cheddar Cheese and Beer Fondue
  • Quick Cheese Fondue
  • Quick Curry, Cheese and Mushroom Fondue
  • Rarebit-Style Fondue
  • Child-Friendly Mexican Fondue
  • Spicy Mexican Fondue
  • Creamed Corn Fondue with Chipotle Chilies
  • Jack Pepper Cheese Fondue
  • Greek Feta and Mint Fondue
  • Italian Fondue
  • Roasted Red Pepper and Mozzarella Fondue
  • Caraway Gouda Fondue
  • Smoked Gouda Fondue
  • Cream Cheese and Crab Fondue
  • Creamy Garlic, Onion and Herb Fondue
  • Camembert and Pesto Fondue
  • Brie and Sun-Dried Tomato Fondue
  • Sweet Brie Fondue


Oil Fondues


  • Classic Beef Bourguignonne
  • Beef with Sweet-and-Sour Marinade
  • Ginger Beef Fondue
  • Korean Fondue
  • Maple Beef Fondue
  • Mexican Meatball Fondue
  • Teriyaki Beef or Chicken Fondue
  • Sausage Fondue with Tomato Sauce
  • Sausage Meatballs Fondue
  • Chinese Breaded Veal Fondue
  • Stuffed Veal Rolls
  • Cumin Pork
  • Hawaiian Pork
  • Pork Vindaloo
  • Chicken and Sausage Bites
  • Chicken Nuggets
  • Italian Breaded Chicken
  • Lemon Chicken Oil Fondue
  • Spicy Southern Fried Chicken Nuggets
  • Zesty Lime Chicken
  • Turkey Thyme
  • Bacon-Wrapped Scallop Fondue
  • Coconut Shrimp
  • Cornmeal Breaded Shrimp
  • Hemp Seed-Encrusted Shrimp
  • Mozzarella Cubes
  • Tempura Cauliflower


Broth Fondues


  • Beef Broth
  • Chicken Broth
  • Curry Chicken Broth
  • Fish Broth
  • Vegetable Broth
  • Wild Mushroom and Leek Broth
  • Beef Broth with Red Wine, Leeks and Wild Mushrooms
  • Jamaican Spiced Beef Hot Pot
  • Quick Asian Hot Pot
  • Mustard Infused Beef Fondue
  • Spicy Beef Fondue
  • Sukiyaki
  • Teriyaki Beef Fondue
  • Fondue à la Veal Parmesan
  • Saucy Beef or Pork Fondue
  • Orange Pork Tenderloin Fondue
  • Veal and Wild Mushroom Fondue
  • Thai Pork Fondue in Lemongrass Broth
  • Greek Lamb Fondue
  • Moroccan Fondue
  • Mongolian Hot Pot
  • Cocktail Franks
  • Honey Garlic Chicken Fondue
  • Chicken Broth and Shallots with Spicy Chicken or Pork
  • Chicken-in-a-Hurry Fondue
  • Indian Mango Broth with Chicken
  • Hot-and-Sour Broth with Chicken
  • Lemon Chicken Fondue
  • Pineapple Chicken Fondue
  • Raspberry Chicken Fondue
  • Szechwan Sesame Chicken Fondue
  • Wild Rice and Mushroom Broth with Hoisin Marinated Chicken
  • Thai Chicken Fondue
  • Cilantro Clam Broth with Scallops and Shrimp
  • Lemon-Coriander Tuna
  • Scallops à la Coquilles St. Jacques
  • Scallop Bundles
  • Vietnamese Lemon Grass Shrimp Fondue
  • Ginger Tofu in Broth
  • Marinated Tofu in Vegetable Broth


Dessert Fondues


  • Bittersweet Chocolate Fondue
  • Chocolate Butterscotch Fondue
  • Chocolate Coconut Fondue
  • Chocolate Marshmallow Fondue
  • Chocolate Mint Fondue
  • Dark Chocolate Fondue
  • Heavenly Chocolate Fondue
  • Kids' Favorite Chocolate Fondue
  • Mocha Fudge Fondue
  • Nutty Chocolate Fondue
  • Honey-Nougat Chocolate Fondue
  • White Chocolate and Toffee
  • White Chocolate Fondue
  • Butterscotch Fondue
  • Caramel Fondue
  • Quick Caramel Fondue
  • Maple Walnut Fondue
  • Peanut Butter Fondue
  • Rum and Butter Fondue
  • Vanilla Fondue
  • Cheesecake Fondue
  • Cherries Jubilee Fondue
  • Pineapple Fondue
  • Hawaiian Fondue
  • Luscious Lemon Fondue
  • Orange-Peach Fondue
  • Quick Jam Fondue
  • Raspberry Fondue


Dips and Sauces


  • Blue Cheese Dip
  • Honey Dill Dip
  • Horseradish Dip
  • Lemon Dill Dip
  • Mint Yogurt Dip
  • Roasted Red Pepper Dip
  • Sweet Mustard Dip
  • Sweet Thai Dip
  • Asian Dipping Sauce
  • Mongolian Hot Pot Dipping Sauce
  • Quick Garlic Aïoli
  • Dijonnaise (Mustard Mayonnaise)
  • Wasabi Mayonnaise
  • Zesty Mayonnaise
  • Thai Peanut Sauce
  • Sweet-and-Sour Sauce
  • Tomato Curry Sauce
  • Mango Salsa
  • Lemon Sauce
  • Salsa Verde


Index

Books about: Managing Workplace Negativity or Heavens Door

Hollyhocks and Radishes: Mrs. Chard's Almanac Cookbook

Author: Bonnie Stewart Mickelson

A unique look at a little-known corner of America, Michigan's beautiful Upper Peninsula, where the simple values of life--family, friends, the good earth and good food it produces--still abide. The book is a compilation of happy thoughts and memories of good times and good food that can be made with these unique recipes. This award-winning cookbook is filled with Americana nostalgia and 330 wonderful recipes.