Cheese or Managing Humans Resources in the Hospitality Industry

Cheese: Chemistry, Physics and Microbiology: General Aspects, Vol. 1

Author: Patrick F Fox

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Books about: Gluten Free Diet or Radiculopathy a Medical Dictionary Bibliography and Annotated Research Guide to Internet References

Managing Humans Resources in the Hospitality Industry: An Experiential Approach

Author: Kathleen M Iverson

The hospitality supervisor of the future will be first and foremost a people manager, involved in leading, motivating, counseling and rewarding employees. Tomorrow's managers and supervisors must be prepared to take on new roles in the reengineered, highly participative organizations that are emerging. Managing Human Resources: An Experiential Approach will provide supervisors with comprehensive training in areas critical to their future success. It is an interesting and applied introduction to principles of supervision that will appeal to the career-oriented hospitality student.

• Part 1 is a management development component focusing on essential skill sets of supervisors including communication, problem solving, decision-making, and professional development. Part 2 addresses topics significant to managing human resources including selection, appraisal, counseling, discipline, and training. Finally, Part 3 provides an overview of organizational principles of the past and future including important contemporary topics such as organizational culture and change, strategic planning, diversity management, and the quality movement.
• The text will also include experiential components that allow students to apply concepts in situations similar to those they will encounter in the industry. It contains numerous real-life examples, experiential exercises, and skill testing opportunities that will keep students involved. Examples from the hospitality industry are dispersed throughout the book, allowing students to see principles in action.
• Each chapter opens with an Advanced Organizer to encourage students to cognitively connect thematerial that follows to their future career.
• Case studies, review questions, portfolio building projects, web-based learning components, and both individual and group experiential exercises will be included at the end of each chapter to create opportunities for students to apply the concepts they have studied.

Booknews

A textbook in which Iverson (Roosevelt U.) introduces students entering the hospitality industry to management principles by which to select, train, appraise, and motivate workers. Among the current aspects she includes are diversity, self-managed teams, coaching, the learning organization, personal mastery, career modeling, and behavioral interviewing. She covers essential supervisory skills, managing human resources, and organizational principles of the past and future. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

I. DEVELOPING MANAGEMENT SKILLS.

1. Leadership 2000.
2. Positive Communication.
3. Creative Problem Solving and Decision-Making.
4. Personal Mastery.

II. MANAGING AND DEVELOPING HUMAN RESOURCES.

5. Hiring Top Performers.
6. Training for Optimal Performance.
7. Leading through Motivation.
8. Performance Management.
9. Protecting Employee Rights.

III. A NEW ERA OF MANAGEMENT.

10. Labor Relations.
11. Evolution of Management Theory.
12. Strategic Management.
13. The Diversity Advantage.
14. The Quality Movement.
Index.

Cakes and Ale or Commonsense Book of Wine

Cakes and Ale: The Golden Age of British Feasting

Author: Judy Spours

Once upon a time there was a Britain where cakes and ale were considered nutritious and healthy. Late Victorian and Edwardian fleshy figures were further fattened with rich fruit loaf, and ailing ladies imbibed milk stout as a tonic. These were pleasures brought by a new industrial age and the mass-production of food and drink. Cakes and Ale is a cultural history of a turn-of-the-century era of feasting, when the first domestic goddesses began cooking in their own kitchens but servants were still on hand for many to mix drinks at glamorous parties. An affluent and leisured new middle class was keen to impress, and working people could enjoy an unprecedented variety of foods and drinks. Manufacturers responded with the glorious printed advertisements and seductive images that illustrate this book and speak volumes about the contemporary social scene. In whisky and beer advertisements gentlemen sport top hats and working me flat caps, Scotsmen always wear kilts and butlers a wily smile. Blazoned alongside them are the play-on-words that amused and persuaded their audiences. Cookery books were suddenly widely available, with pictures of bowls of punch, crusty pork pies and towering jellies and blancmanges to emulate for seasonal meals. We are what we eat - and drink - and always were.

Book about: Weird Texas or Ceremony

Commonsense Book of Wine: The Only Book That Demystifies Wine without Destroying Its Magic

Author: Leon David Adams

This new edition of America's most popular wine appreciation guide demystifies wine without destroying its magic. Within these pages are an unraveling of labels and rituals, an expose of the Great Restaurant Swindle, and much more. Whether you yearn to build a wine cellar or merely make better-educated selections during evenings out, this, book can help.

The Duchess Who Wouldnt Sit Down or Fresh Eggs

The Duchess Who Wouldn't Sit Down: An Informal History of Hospitality

Author: Jesse Browner

Partisan, witty, and laced with astonishing historical detail, The Duchess Who Wouldn't Sit Down is dedicated to a new understanding of the art of hospitality. Jesse Browner leads the way back through Western civilization, from a present-day poker game where Browner's devastatingly delicious sandwiches leave the best players penniless, to the ancient Greeks, whose gods punished or exalted the mortals according to their excellence as hosts. On the way, we visit Hitler at his summer home, Gertrude Stein in Paris and Lady Ottoline Morrell in England, Audubon in nineteeth-century America, Louis XIV at Versailles, and the Roman emperors, for whom classic dinner-table entertainment was a good poisoning. As delightful and edifying as an evening in favored company, The Duchess Who Wouldn't Sit Down is a must-read for anyone who's ever accepted an invitation-or wonders why they keep sending them out.

The New York Times

Hospitality, Browner writes in The Duchess Who Wouldn't Sit Down, is designed to give the host what he needs while letting the guest imagine that he has been gratified. It is ''Your guests must be made to bend to your will or else you are lost.'' — Elizabeth Hanson

Publishers Weekly

Like an artfully served canap , Browner's brief exploration of hospitality may seem light, but has a rich, lingering flavor. He works backward through time, beginning with Adolf Hitler's quirky type of hospitality at his retreat, at which every guest room had a copy of Mein Kampf and French pornography books on the bedside table. From there, novelist Browner (Conglomeros; Turnaway) wanders into the realm of Gertrude Stein, John James Audubon and Louis XIV, whose court witnessed the humiliation of a duchess who wouldn't sit because she was offered a stool instead of a chair. The book also explores Rome's Julio-Claudian dynasty and the rough days of Agamemnon's army. Browner plumbs these historical periods for hospitality anecdotes and finds some pearls, proving the host-and-guest relationship has never been particularly carefree. While directing the conversation, Browner proves an excellent host himself, throwing out delicious bons mots and peppering the work with personal details. Excursions into his daughter's teddy bear teas and his own propensity for weakening his poker buddies' resolve with homemade sandwiches give the book a sense of coherence and smooth charm. By the time he devotes an entire chapter to his family's Thanksgiving dinner, it's easy to see how his analysis of hospitality through the ages has shaped the event. He writes, "When I am a good host, I can order the world precisely as I believe it ought to be." It's no effort to delight in the fact that Browner is also a good storyteller, and the way he orders the world here is an invitation worth answering. (Oct. 1) Forecast: Browner's book has the quirky appeal to land it the book review sections of culinary and travel magazines, aided by blurbs from New York restaurateur Danny Meyer and Oxford Companion to Food author Alan Davidson. Copyright 2003 Reed Business Information.

Table of Contents:

	Introduction	1
I	How to Put Your Guests at Ease	9
II	Teddy Bears' Picnic	28
III	Odd Fish	49
IV	The Duchess Who Wouldn't Sit Down	64
V	The Cockentrice	94
VI	Germans!	110
VII	Gaius, Titus, Lucius	130
VIII	Friendly to Strangers	155
IX	Thanksgiving, New York City, 2001	176
	Acknowledgments	191
	Bibliography	192

Go to: The Fast Forward MBA in Project Management or Dictionary of Banking Terms

Fresh Eggs

Author: George Moran

George Moran, a.k.a. "the egg man", is a New York City street artist and co-author of seven top-selling humor books. He has been drawing eggs in one form or another for over 20 years. EGGS are the perfect antidote for modern life. Whether they are meditating, intimidating people, or even doing chores, George and his yolks will make you laugh. Guaranteed. 123 two-color drawings. Size A. 128 pp.

Herbal Teas for Health and Healing or Specs

Herbal Teas for Health and Healing

Author: Ceres

Herbal teas have their own characteristic virtues. Some are slightly stimulating, others are soothing and induce quiet sleep or act as tranquilizers. Many are tonics that can bring an "out-of-gear" system back to complete health. The author describes a wide range of tea-making herbs and gives instructions for their preparation and use.

New edition of the classic best-seller.

Interesting book: The Viagra Myth or AyurVeda and Life Impressions Bodywork

Specs: The Comprehensive Foodservice Purchasing and Specification Manual

Author: Lewis Reed

A ready resource of the standards by which foods are measured, purchased, and inspected

SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.

This new Student Edition is brimming with information on purchasing policies, foods, quality controls, and storage and handling procedures. Now in a handy, accessible format, it helps students and professionals ensure successful purchasing through quality control by covering:

The development of a purchasing system, complete with sample forms for bids, ordering, receiving, and issuing

• Quality controls and federal regulations


• Storage and handling procedures


• How to differentiate between "high" and "low" quality products


• Purchasing policies and information guaranteed to save time and money


• The diet-conscious culture, including religious dietary laws, reading nutritional labels, increasing food awareness, and how it affects consumer eating habits


• The theory behind specifications: Why do we need specifications? Who develops them? Who uses them?

Table of Contents:

	Introduction
1	Purchasing Policies	1
2	Fruits - Fresh and Processed	27
3	Vegetables	156
4	Dairy Products	247
5	Eggs	283
6	Poultry	301
7	Fish and Shellfish	316
8	Meat	330
9	Kosher Products	429
10	Convenience Foods	458
11	Miscellaneous Groceries	482
12	Storage and Handling	516
	App. A. Quality Controls and Federal Regulations	553
	App. B. Food Purchasing Guide	567
	App. C. Purchase Specifications	616
	Bibliography	688
	Index	693

Food And Drink or 101 Vegetarian Delights

Food And Drink (Practically Useless Information Series)

Author: Norman Kolpas

The ultimate gift book for the epicure who has everything. It features such facts as the names and sizes of champagne bottles, step-by-step instructions on how to slice a banana without peeling it (or even cutting the peel), the menu served the night the Titanic sank, ten edible figures of speech, intriguing quotes on eating and drinking from Kenneth Grahame, William Shakespeare, and Charles Dickens.

Clever, engaging, and easy to browse for fun. For people seeking a resource on esoteric information, it is indexed for easy access to specific topics.

See also: At the South East Asian Table or Rush Hour Recipes

101 Vegetarian Delights

Author: Lily Chuang

101 Vegetarian Delights offers a variety of easy to use recipes from nutritious everyday meals to exotic and delicious feasts. Included are extra sections on cooking with herbs, culinary herb gardens and special foods.

This book provides helpful methods from the Chinese tradition to insure that a vegetarian diet is well balanced and completely nourishing. Cooking according to these principles has been proven over thousands of years.

101 Vegetarian Delights will lead you to a gentle way of life with both physical and spiritual benefits. The wonderful recipes can increase your joy of eating as well as your well-being.

Table of Contents:

	Forward	i
	Preface	iii
	Recipes
1	Appetizers and Finger Foods	1
2	Soups, Sauces and Drinks	19
3	Grain and Noodle Dishes	47
4	Herb Cereals and Dishes	63
5	Tofu, Tempeh and Gluten Dishes	75
6	Egg Dishes	93
7	Vegetable Dishes	105
8	Desserts and Sweet Treats	117
	Appendices
1	Cooking With Herbs	135
2	The Culinary Herb Garden	143
3	Enjoying Edible Flowers	145
	Glossary of Special Foods	151
	Index	157

Cooking with Merlot or Contemporary Management Theory

Cooking with Merlot: 75 Marvelous Merlot Recipes

Author: Barbara Ray

75 marvelousl easy-to-prepare recipes, each flavored with Merlot -- soups, pastas & grains, meats, poultry, seafood & desserts. Glossary and pronunciation guide for wine cooking terms. Introduction to Merlot. How to cook with wine, decipher wine labels, and serve wine.

Interesting book: A Beginners Guide to Day Trading Online or Executive Warfare

Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations

Author: James Keiser

A great resource and reference book, the authors provide balanced treatment of both commercial and institutional operations in both profit and non-profit arenas. This book explores the role of computer applications, management information systems, and new developments in management through numerous examples that realistically portray the field. Provides valuable insight regarding the food industry with segments written by leaders in the field. Food Service personnel.

Contributions to Natural History or My Mothers Cookbook

Contributions to Natural History

Author: David Esdail

David Esdaile's 1865 work is a collection of natural history essays related to the food choices that people make. He is particularly interested in the topics of fish and horse-flesh as food.

Books about: The Communist Manifesto or Mary Kay Way

My Mother's Cookbook

Author: Thomas S Degraziano

These recipes were tested and improved in the kitchens of my mother, her mother, good friends and family over generations.
After long hard days of laboring in the mines, at the factories and on the farms, we gathered in the evenings not only to the love of God, family, and friends, but to these wonderful foods.
As did so many others, our family proudly fought world wars for our new country. And as we prospered and built new lives in America, these were the recipes that fueled our bodies and our spirits.
My mother, Mary Harrison DeGraziano, collected these recipes over her entire lifetime from a multitude of loving friends and family. A history of her life and her many friendships can be found in these recipes.
Mom had to stop school in the seventh grade, leaving home and working elsewhere to earn and send money back to a large family. Finally Mother ended up in New York City in the 1930's and 40's.
In New York City, at a dance one night, she met and about one year later married, my father Peter Frank DeGraziano.
When I was young, we moved from Brooklyn, New York to Berwick, Pennsylvania, near Mother's family. Here I grew up.
Twelve years later, my parents moved to Goshen, Indiana, then Chicago, Tom's River, New Jersey, Westchester, New York, and then back to Berwick, where Mother lived until her passing.
All along the way Mother made many wonderful friends as she collected recipes. Mom often just looked at a recipe with a faraway gaze, recalling warm golden memories of so many deep and special friendships.
Now I realize that Mother spent her life not only collecting and preparing these recipes, but, even more importantly,collecting and cherishing her friends. These recipes served to bookmark memories of her many valued friendships.
Everywhere Mother went, people greeted her as a life-long friend. She understood people, human needs and dynamics better than most, and people everywhere just flocked to her.
I never heard her judge another person.
Thank you, Mother, for all your love, guidance, advice, understanding, friendship and these exceptional recipes.
Your Son,
Thomas S. DeGraziano

On Chestnuts or Sauvignon Blanc

On Chestnuts: The Trees and Their Seeds

Author: Ria Loohuizen

"Here is a book about the Horse Chestnut and Sweet Chestnut for healing and eating. In England the horse chestnut or conker is a much-loved tree. Its edible cousin, the sweet chestnut, is valued here in winter for a turkey stuffing or a bag of hot nuts from the brazier, but is much less common than in warmer southern climes where is has been an actual staple of the diet of some regions, as well as a crowning delicacy of sweet shops, patisseries and charcuteries." While the horse chestnut is a relative newcomer, not arriving in Europe until the 16th century, the sweet chestnut, originating in Asia Minor, has been with us since the earliest classical times. Both species have medical healing properties though conkers are useless in the kitchen. For the sweet chestnut, Ria Loohuizen includes about 50 recipes for things as varied as terrine of chestnuts and wild mushrooms, a breast of duck with chestnuts, pancakes made with chestnut flour, and the famous Italian chestnut cake castagnaccio. She also gives useful hints about roasting nuts on an open fire, choosing fresh nuts in the market-place, grinding chestnut flour, and making that best of all sweetmeats, marrons glaces.

See also: Great Southern Wild Game Cookbook or Mollie Katzens Vegetable Heaven

Sauvignon Blanc (Wine Made Easy Series)

Author: Susy Atkins

Sauvignon Blanc is the chameleon of the wine world. From Sancerre in the heart of the Loire Valley to the rolling hills of Marlborough in New Zealand, it has established a reputation for producing some of the world's most interesting and enjoyable white wines. Esteemed author Atkins explores this highly regarded variety, covering all aspects of how and where it is grown, the range of styles it makes, and what the wines taste like. Includes useful tips on how to serve.

Complete Book of Vegetarian Recipes or Seasoned With Words a Cookbook

Complete Book of Vegetarian Recipes

Author: Jean Conil

Bored with your everyday vegetarian recipes? Planning a vegetarian menu for your dinner party and stuck for ideas? Clever tips for exciting dressings and suggestions for garnishes and presentation to transform simple vegetarian dishes into a stylish experience.

Book review: Personalidade e o Fado de Organizações

Seasoned With Words, a Cookbook: Stories, Memoirs and Poems About Food

Author: Oregon Writers Colony

Sixty-plus members and friends of Oregon Writers Colony wrote vignettes and recipes for this cookbook to inaugurate the Colonyhouse Collection. New York Times best-selling authors, regional and national award winners, and writers whose time is yet to come are represented here." "Some of these authors are genuine lovers of the culinary arts, practices and inventions. Others keep up treasured traditions in their busy modern lives. Some are frankly expedient cooks, giving as little time as possible to the preparation of food, handing on their hints of how to save time and effort in the kitchen." "Seasoned with Words will be a good read for people who like writing and food - either or both. The incredible range of writing styles and subject matter shows the meat and bones of what a writers organization such as Oregon Writers Colony can produce. Seasoned has science fiction, memoirs about past lives and lives that are past, poetry and fiction.

Celebration of Soup or Lorenzas Italian Seasons

Celebration of Soup

Author: Lindsey Bareham

This unparalleled book covers every aspect of cooking soups from stock-making and thickening to garnishes, embellishments, and accompaniments. Author Lindsey Bareham includes both classic and innovative soups from all over the world, with recipes from top chefs, restaurants, and cookery writers as well as the author's own inventions. Cooks of every level of experience will enjoy the countless soups to make, enjoy, and share whatever the occasion.

Look this: Healing Cuisine of China or Finding Your Way to Say Goodbye

Lorenza's Italian Seasons: 200 Recipes for Family and Friends

Author: Lorenza DeMedici

With the expertise that is the hallmark of her famous Tuscan cooking school, The Villa Table at Badia a Coltibuono, Lorenza de’Medici teaches us to savor the best of seasonal ingredients. Sweet, tender fava beans from the spring garden are used in a simple salad with pecorino, olive oil, and parsley; apricots from summer orchards are transformed into a delicately fragrant mousse; musky wild mushrooms from the autumn woods become the basis of an elegant dish of roast pheasant; and the dark–leaved cavolo nero from the frosty winter soil is an essential ingredient for ribollita, the thick bean and vegetable soup of Tuscany. Holiday menus for every season accompany each chapter, while a pantry section provides recipes and tips for preserving and storing produce for future occasions. Illustrated with artful color photos, this is an essential companion for all lovers of Italian cooking. Lorenza de’Medici is the author of more than 20 best–selling books, including The Villa Table, The Renaissance of Italian Cooking, Lorenza’s Pasta, Lorenza’s Antipasti, and A Passion for Fruit.

The Cooks Problem Solver or Stirring Prose Cooking with Texas Authors

The Cook's Problem Solver: The Basic Cooking Book

Author: Helen Kowtaluk

A basic book that addresses more than 500 common cooking problems, The Cook's Problem Solver is organized to help the chef (from novice cook to gourmet) find solutions to cooking problems quickly and easily.

Interesting textbook: Group Discussion or Content Rights for Creative Professionals

Stirring Prose: Cooking with Texas Authors

Author: Deborah Douglas

Initially conceived as a Who's Who of Texas authors, Stirring Prose was born of Deborah Douglas's brilliant deduction that asking authors to write about their favorite recipes freed them from "the big toe-digging constraints of having to talk directly about themselves". Thirty-nine Texas writers offered up a favorite concoction, and their reflections about the recipe's genesis and meaning give revealing glimpses of their personalities and writing styles.

Not a traditional cookbook in the Betty Crocker sense, Stirring Prose is distinctively personal. Billy Porterfield reveals his fantasies about a voluptuous restaurant owner and a dream-enhanced recipe for "game hen fricassee with a French New Guinea twist". Sunny Nash gives an enticing snapshot of her grandmother. Bigmama, and divulges the secret to beautiful skin with Bigmama's Mysterious Rose Water Splash. And John Erickson shares his Bachelor Cowboy's Delight, the meal he eats over and over when his wife and children are out of town, and which consists of steak, lettuce salad, and green peas.

Some of these recipes, such as Dr. (Larry L.) King's Asian Flu Hot Liquid Life-Saver, almost beg for a "do not try this at home" disclaimer. Others, such as Cindy Bonner's Bohemian Kolaches and Clay Reynolds's Tex-Mex Breakfast, will send readers straight to the kitchen for some serious egg breaking.

Each recipe is accompanied by a photograph, a publication list. and an engaging, personalized introduction by Douglas, herself a fine writer.

Although not a comprehensive collection of Texas writers (some writers are not yet authors, and some perhaps demurred for culinary or pecuniary reasons), Stirring Prose: Cooking with Texas Authors is adelicious introduction to Texas writers and a virtual dinner party to be enjoyed vicariously.

Londoners Larder or Conserve Water Drink Wine

Londoners' Larder: English Cuisine from Chaucer to the Present

Author: Annette Hop

In a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature, and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde, and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from, and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and in a final chapter chronicles the effect of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form. From the take-away pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Cafe Royal, this book charts the gastronomic life of London in scholarly and entertaining detail.

New interesting textbook: Fun Meals for Fathers Sons or Wonder Bread Cookbook

Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery

Author: Ronald S Jackson

Set in the Finger Lakes Region of New York State, Conserve Water, Drink Wine: Recollections of a Vinous Voyage of Discovery guides readers through the annual cycle of wine production from the grape on the vine to the bottle of wine on a menu. The vineyards, wineries, and wine shops of this famous wine-producing region serve as backdrops for the basic steps of both grape culture and the wine production process. The book demonstrates the importance of science in the study and appreciation of wine and provides practical advice on the selection, storage, and aging of wine. It also offers readers insight into the modern techniques in grape cultivation and the production of unique wines.

Conserve Water, Drink Wine presents comprehensive information in an accessible narrative style developed around the conversations of a group of wine experts. Both the wine connoisseur and the amateur will find the book's discussions of the following topics engaging and informative:

• making homemade wine
• commercial wine making procedures
• wine tasting techniques
• health aspects of wine consumption
• effects of rootstock, vine training, and organic viticulture on wine quality
• historical and cultural background for food and wine combinations
• impact of soil type, slope, and microclimate on vineyard site selection
  
  This wonderful guidebook has something for everyone--the beginner learns methods for choosing the perfect wine to accompany a particular dinner, while the sophisticate learns special wine making techniques for botrytized, recioto, and carbonic maceration wines. Readers of Conserve Water, Drink Wine emerge at the end of the book better-informed wine consumersand enthusiasts, even inspired to begin their own home wine production.

Tea Leaves or Feenies

Tea Leaves

Author: Francis Leggett Co

Francis H. Leggett & Co. were Importing and Manufacturing Grocers, and their name can still be found somewhere in the food distribution business. Once, though, they were suppliers of tea, and very proud of that. Their object in publishing this and other books was to bring themselves and their goods into closer relation with consumers at a distance from New York; and incidentally, to provide readers with interesting information respecting the food which they eat and drink. This volume contains a wealth of information on tea -- its origins, cultivation, properties, and nature. Bon appétit. . . !

Interesting book: Natural Menopause or Morning Cardio Workouts

Feenie's: Brunch - Lunch - Dinner

Author: Rob Feeni

As executive chef of Vancouver's renowned Lumiиre, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients. At Feenie's, his new bistro, the fare is simpler but still sublime, prepared to the same high standards and with winning flavor and texture combinations that elevate casual dishes to a delicious new level. Collected here are more than 80 easy-to-prepare bistro favorites, including decadent brunch treats such as Brioche French Toast with Candied Pecans, Whiskey Maple Syrup, and Sour Cream Mousse; lunch and dinner favorites like Crab and Corn Chowder and Grilled Ahi Tuna Sandwich with Shiso Guacamole; and Feenie's sly twists on casual classics, including his own deluxe version of the humble hotdog, Feenie's Weenies. Other chapters cover starters, salads, side dishes, and desserts. Forty luscious color photographs add additional inspiration, and chef's tips and commentaries ensure that each recipe works perfectly.

Publishers Weekly

Dinner is a lighthearted but often painstaking endeavor in this cookbook from the owner of Lumi re Restaurant and Feenie's Bistro in Vancouver, Canada. With his own show on Food Network Canada, a recent Iron Chef title and two previous cookbooks (Lumere; Lumiere Light), Feenie has won over fans for his creative mix of French fundamentals, Asian techniques and greenmarket ingredients. While this cookbook is based on homier bistro cooking, Feenie has infused the recipes with enough surprise elements to keep matters interesting. There's a Grilled Quail and Braised Endive Salad, Steak and Blue Cheese Pie and the choucroute-topped Feenie Weenie, a tongue-in-cheek reference to his schoolyard nickname. He doesn't believe in shortcuts, and some cooks may find his offbeat aesthetic difficult to pull off at home: Scrambled Eggs with Spinach and Rosti Potato requires rendered duck fat, and other dishes call for specialty ingredients like shiso, Japanese mayonnaise and yuzu, which might be difficult to find outside of major cities. Still, Feenie's sophisticated approach to cooking makes it an edifying read, and the food itself, captured in beautiful color photos, is something to behold. (June) Copyright 2006 Reed Business Information.

The Day Before Payday Cookbook or Culinary Landmarks

The Day Before Payday Cookbook

Author: William J Hincher

"The Day Before Payday Cookbook" was inspired in Puerto Rico as a fund-raising effort and has long been a project he has wanted to do on a national basis. His collection of recipes reflect his diversified interests in the preparation of the budget-conscious cooks all over the world.

Table of Contents:

	Helpful Information	1
	$5.00 Meals for Four	19
	Breakfast and Brunch	37
	Appetizers	45
	Salads	55
	Salad Dressings	72
	Soups	76
	Breads	91
	Eggs	99
	Chicken	104
	Turkey	118
	Meats	127
	Fish	159
	Rice	176
	Vegetables	179
	Desserts	213
	Index	235
	Order Blanks	243
	Recipe Blanks	245

Interesting textbook: Globale Probleme und die Kultur des Kapitalismus

Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949

Author: Elizabeth Driver

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups.

The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

A Taste of Acadie or Fish

A Taste of Acadie

Author: Marielle Cormier Boudreau

For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.

Book about: Ruf-Management: Der Schlüssel zur Erfolgreichen Korporativen und Organisatorischen Kommunikation

Fish: Chinese Style Made Easy

Author: Mu Tsun Le

Fish is an excellent source of protein and it can help prevent cardiovascular related diseases. This book contains 100 carefully selected recipes delineating ingredients and flavors that represent the best in classical seafood cookery. The wide variety of dishes offered will satisfy any fish lover's palate and will make fish lovers out of those who are not. Full-color pictures.

Labours of Love or Hamburgers and Fries

Labours of Love: And Other Sweet Things

Author: Donna Booth Turrisi

The Labour of Love cookbook has all the right ingredients of helpful hints and treasured thoughts. a Pretty green and ivy herb washable cover with a short narrative interesting, amusing, and heart warming anecdotes about the meager beginnings of the author. Plenty of doable fast recipes with most ingredients readily available on local pantry shelves.

The majority of the recipes have been gathered over four decades. A small selection are originals, such as Stonigton Clam Chowder and fresh Italian sausage. Most recipes are spicy, traditional, as well as regional seafood recipes.

You are sure to find the recipe you've always wanted in this publication. this book can be used by all people in all walks of life.

Interesting book: Stuart Cookery or Taste of Montreal

Hamburgers and Fries

Author: John T Edg

Acclaimed food writer and cultural historian John T. Edge continues his sumptuous feast of a series on iconic American foods-with recipes included.

With Fried Chicken and Apple Pie, John T. Edge launched a series of short books that celebrate American culture through the lore of our favorite foods. Now, with Hamburgers & Fries, Edge continues his quest to discover the very essence of America through the dishes we love and cherish.

Across the nation, from backyard barbecues to Big Macs, Edge follows the evolution of the burger from frugal repast to deluxe treat, but always with a celebration of American brawn and freedom. He revisits Depression-era days, when most hamburgers were extended with bread crumbs, and goes on to trace the arc of the American experience that leads us to the haute burgers of today, with foie gras at their centers and selling for $50 apiece. Best of all, the acclaimed food writer gives us fifteen recipes for the best burger we've ever sunk our teeth into.

Author Biography: John T. Edge's work has appeared regularly in Gourmet and Saveur. He is currently director of the Southern Foodways Alliance at the University of Mississippi. His cookbook, A Gracious Plenty, was nominated for a James Beard Foundation Award, and he was a finalist for the 2004 M. F. K. Fisher Distinguished Writing Award from the James Beard Foundation. Currently, he is at work on the fourth volume in this series: Donuts: An American Story.

The New York Times - Henry Alford

To be in the company of a mind this curious is a pleasure … When I say that I wished this very short book had been longer, I speak as a satisfied customer anxiously eyeing seconds. As any chowhound will tell you, more is more.

Library Journal

America is in the midst of a burger renaissance, so food writer Edge would have us believe. Whether it is owing to a return to comfort food, patriotism for a food that is uniquely American, or purely a backlash to Eric Schlosser's Fast Food Nation, restaurateurs in the past few years have re-created the burger as we know it by topping the humble beef patty with short ribs, truffles, and even foie gras. In the third entry of a series on iconic American foods (see also Fried Chicken and Apple Pie), Edge travels the country not to explore the gourmet burgers of the new millennium, but to seek out the burger joints that reflect local tastes and the evolution of the beef. From Mississippi to Hawaii, he samples pimento burgers, "slug burgers," and Jucy Lucys, each of which has its own loyal following. While Americans have pursued the "textbook marriage of beef and bun" for 100 years, Edge believes the French fry is only now coming into its own. Fifteen recipes are included in this highly recommended and humorous book recommended for public libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2005 Reed Business Information.

Aunt Carolines Dixieland Recipes or The Country Housewife and Ladys Director

Aunt Caroline's Dixieland Recipes

Author: Emma And McKinney

Drawn from the "treasured memories of Aunt Caroline Pickett, a famous old Virginia cook," the recipes collected in this 1922 volume take the "pinch of this" and "just a smack of that" cookery of the "Old Southern Mammy" and recreate them in a "scientific" manner so that home cooks may create them in their own kitchens.

See also: Verkaufsprognosemanagement: Eine Nachfrageverwaltungsannäherung

The Country Housewife and Lady's Director

Author: Richard Bradley

I Shall in this Month take particular notice of the Pigeon whose Characteristicks are chiefly to have short Legs and their Feet of a reddish Colour to have long Wings and to be quick of Flight; in which the spreading of their Tail-Feathers greatly contribute as well as to guide them in the Air.

Peacock Pantry or On Site Foodservice Management

Peacock Pantry

Author: Peacock Hill Country Inn

The Peacock Hill Country Inn offers luxurious accommodations, delightful meals, and the opportunity to escape hectic everyday lives in a historic setting. Peacock Pantry shares these experiences with you through the recipes gathered over the years by owner Anita Rodgers Ogilvie. Peacock Hill is a AAA Four Diamond Inn and member of Select Registry (distinguished inns of North America).

Book review: 500 PhotoShop Hints Tips and Techniques or How to Do Everything with Online Video

On-Site Foodservice Management: A Best Practices Approach

Author: Dennis Reynolds

* Unique, current source of information on the specialized area of on-site foodservice operations.
* Uses case studies to provide concrete solutions to real-world obstacles for managers.
* Shows how to increase quality of food delivery while keeping costs down.
* Covers theory and applications, illustrating the industry's best practices.
* Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.

Star Grazing in Hollywood or Diet Life Expectancy and Chronic Disease

Star Grazing in Hollywood: Reminiscence of a Beverly Hills Restaurateur

Author: Milton M Weiss

By 1930, Beverly Hills was more than a one-horse town; after all, there was Tom Mix's horse, Hoot Gibson's, Hopalong's (Bill Boyd), Leo Carillo's and a good number of others were seen on the bridal paths of Rodeo Drive and Sunset Boulevard.

Also in 1930, a restaurant serving Mitell-European cuisine opened in a wood-frame house on now-famous Rodeo Drive. Recovering from the "Crash of '29" was difficult but through the dedication and personality of owner Mama Weiss, the restaurant prospered and became "home away from home" to many colorful members of the motion picture community.

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

Diet, Life Expectancy, and Chronic Disease: Studies of Seventh-Day Adventists and Other Vegetarians

Author: Gary E Fraser

Research into the role of diet in chronic disease can be difficult to interpret. Measurement errors in different studies often produce conflicting answers to the same questions. Seventh-day Adventists and other groups with many vegetarian members are ideal study populations because they have a wide range of dietary habits that adds poer and clarity to research findings. This book analyzes the results of such studies, focusing on heart disease and cancer. These studies support the benefits of a vegetarian diet and in addition provide evidence about the effects of individual foods and food groups on disease risk that is relevant to all who are interested in good health. Fraser places the findings in athe broader context of well-designed nutritional studies of the general population. He discusses the degree of confidence we can have in particular relationships between diet and disease based on the strength of the evidence. While this is a scholarly book, it is written in clear English and contains an extensive glossary so that it should be accessible to a wide audience.

Advanced Culinary Techniques or How to Pull Cookbook

Advanced Culinary Techniques: Improvisational Cooking

Author: Jonathan Deutsch

Improvisational Cooking: Advanced Culinary Techniques is a culinary resource of improvisational, interactive exercises designed to build culinary skills. Improvisational Cooking provides professionals with a guide for culinary improvisation and kitchen creativity, and provides many of the guides in chart format for easy reference to flavor "partners" and seasonal ingredients by region. This book is also a great reference for serious home chefs looking to take their cooking skills beyond the replication of a recipe.

Book review: The Epicurean Part Two or Mostly Mullet Cookbook

How to Pull Cookbook

Author: Jim Connolly

The foolproof cookbook that will do for your cooking what a bottle of merlot will do for your looks.

2009 Cookies Box Calendars or 2009 Its Happy Hour Wall Calendar

2009 Cookies Box Calendars

Author: Phillipa Van Ston

Enjoy a Cookie a Day, based on our highly successful 500 Cookies cook book.

Look this: Handbook of Applied Economic Statistics or International Politics

2009 It's Happy Hour! Wall Calendar

Author: Time Factory

It's 5' o clock somewhere.. Whether you enjoy martinis, wine, or cosmos, artist Will Rafuse captures our favorite cocktails through his oil paintings.

The Diabetes Snack Munch Nibble Nosh Book or Tasting Italy

The Diabetes Snack, Munch, Nibble, Nosh Book

Author: Ruth Glick

main copy

Interesting textbook: Your Depression Map or The Natural Medicine Guide to Depression

Tasting Italy: A Culinary Journey

Author: Alice Vollenweider

Since 1533, when Caterina de Médici was accompanied by numerous cooks and cellarers on her trip to France to marry King Henri I, Tuscan cuisine has been considered the mother of all European fine cooking. Alice Vollenweider has written a travelogue, cookbook and literary guide all in one, full of delightful prospects and insights into the Italian way of life, which evolves around cooking and eating - the most sociable part of their culture. All the important regions of Italy are introduced by their cuisine and made even more palatable with many recipes and useful tips about people, places and pleasures. Written by one of the leading experts on contemporary Italian pots and poets, the book introduces Italian writers within their home region and furthermore gives useful hints about restaurants, the odd rare fabric shop, a hidden museum or beautiful drinking bars. Includes over 80 recipes.

A Bite Off Mamas Plate or Red Sage

A Bite Off Mama's Plate: Mothers' and Daughters' Connections through Food

Author: Miriam Meyers

Miriam Meyers celebrates the positive role that food plays in the mother-daughter relationship. Despite their increasing freedom to pursue other roles in society, women still retain primary responsibility for food-related tasks in the home. With that responsibility comes considerable work, but it also affords women in families a special opportunity for companionship, communication, learning, and inspiration. To illuminate the ways women use this role to connect with their daughters, Meyers combines original research, encompassing focus groups, interviews, and a national survey, with a personal memoir and a wide range of other sources. She shows, in women's own voices, how food offers, more than just nourishment for the body, something for the mind, heart, and soul.

See also: Financial Reporting and Statement Analysis or International Marketing

Red Sage: Contemporary Western Cuisine

Author: Mark Charles Miller

The author of the acclaimed Coyote Cafe now offers a collection of food photos and recipes for stylish Western fare from Washington, D.C.'s popular Red Sage restaurant--showcasing the style that has made him one of the country's favorite chefs. Full color.

Library Journal

Miller's most well known restaurant is the Coyote Caf , in Santa Fe, but several years ago, he opened the flashy Red Sage in Washington, D.C., which he describes as a "Western American restaurant." His new cookbook presents the restaurant's specialties, grouped into such categories as "Main Dishes from the Ranch House" and "Sides from Pueblo Farms and Mission Gardens" (oddly enough, there's no separate appetizer chapter), along with a lengthy history of the restaurant and boxes on "The Cowboy: American Icon" and other topics. Some of the recipes call for hard-to-find ingredients (e.g., antelope chops), and there are no headnotes, but Miller does have some imaginative ideas. For libraries where chefs' books (and Miller's earlier titles in particular) are popular. Osteen is the talented and personable chef of Louis's Restaurant & Bar in Charleston, SC, which, like his earlier restaurant ventures, has gained a national following. Many of his mouthwatering dishes feature Southern ingredients used in unusual ways, as in Barbecued Pork Rillettes, Charleston Chile-Pickled Shrimp, and Preserved Duck with Fried Grits, not to mention Jack Daniels' Chocolate Ice Cream. Although some of the recipes have a number of components, many are quite simple to prepare. Recommended for most collections. [BOMC/Good Cook selection.] Copyright 1999 Cahners Business Information.

Table of Contents:

	Introduction	10
Chapter 1	Fish and Game From the Wild West	18
Chapter 2	Main Dishes From the Ranch House	82
Chapter 3	Sides from Pueblo Farms and Mission Gardens	132
Chapter 4	Breads and Desserts from the Western Hearth	180
	Red sage pantry and techniques	234
	Sources	241
	Bibliography	242
	Index	245

Delias Kitchen Garden or The Culture of Food

Delia's Kitchen Garden

Author: Delia Smith

Follow a year in the life of Delia’s kitchen garden while creating your own organic garden. With 56 enticing recipes and 300 colour photographs, it’s sure to be a labour of love.
Delia Smith is Britain’s bestselling food author whose priority has always been the quality and flavour of the ingredients she uses — and nothing comes fresher than produce from your own garden. So when the opportunity arose for her to work with garden expert Gay Search and create her own kitchen garden, she seized the chance.
This beginner’s guide, now in paperback, is for anyone interested in good food — free from pesticides — and who wants to try their hand at growing their own.
NO EXPERIENCE REQUIRED. Delia devotes a chapter to each month, with detailed advice on sowing and planting, fruit and vegetable varieties, and how to harvest. With Delia’s failsafe recipes, which use the produce at its peak, this is a wonderful book for novice horticulturists and cooks of all levels.

Read also Programming in C or Microsoft Word 2003 for Seniors

The Culture of Food (Making of Europe Series)

Author: Massimo Montanari

This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present.

R. James Tobin, Univ. of Wisconsin Lib., Milwaukee - Library Journal

A history of hunger and scarcity as well as consumption, this account of food in Europe from the Middle Ages to the 19th century, with a glance back and forward, emphasizes class and regional differences in dietary habits. A varied diet has always reflected social status, and Montanari (history, Univ. of Bologna) shows what extremes this has taken. He contrasts royal meals of many dishes with single-food diets and shows how burghers responded to hungry paupers and peasants. In addition, Greco-Roman ideals of moderation are contrasted with Germanic and Celtic ideals of the powerful appetite. There is much about meat and bread, beer and wine, which predated rice, maize, potatoes, pasta (originally a luxury food), tea, and coffee. Though one wishes that Montanari had extended his treatment to the 20th century, this remains a fascinating book that will appeal to curious lay readers as well as scholars. Recommended for all academic and larger public libraries.

Booknews

A study of the production systems and consumption models of food, focusing primarily on the era commonly known as the Middle Ages (the author rejects this term as a misleading construct), delving as far back as the third century and forward to the present. Focusing on Europe, Montanari (history, Universities of Catania and Bologna) explores ideas such as famine and abundance, changes in eating habits, consequences of trade, and the connection between food and identity in bourgeois societies.
Annotation c. Book News, Inc., Portland, OR (booknews.com)

Squeeze Out or Grilled and Chilled

Squeeze Out: 80 Juices to Extract the Best for Your Life

Author: Susannah Blak

A vibrant cookbook designed in a compact format with a user-friendly PVC cover. Discover the health benefits of juicing with recipes for cleansing tonics, power juices, indulgent pick-me-ups, and all-round scrumptious smoothies. Whether you need to relax or liven up, purify or kick start your body, you'll find the perfect blend here.

Book about: Poverty Knowledge or Crucible of Power Second Edit

Grilled and Chilled: 120 Delectable Recipes for Light and Fresh Summer Cooking

Author: Martha Day

An essential introduction illustrates ingredients, materials, techniques and equipment, including details of types of barbecues and how to use them.

20 Classic Casseroles Stews or Larder Chef

20 Classic Casseroles & Stews: Tasty recipes for comforting and hearty main meal stews shown in over 120 photographs

Author: Katharine Blakemor

The book opens with an informative introduction that includes essential advice about making casseroles, covering ingredients, equipment, cooking ahead, freezing and defrosting. The delightful recipe selection is divided into four chapters.

Read also Being A Health Unit Coordinator or Marketing Convergence

Larder Chef: Food Preparation and Presentation

Author: W K H Bod

The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style.

A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.

500 Chinese Recipes or Hasty Pudding Johnnycakes and Other Good Stuff

500 Chinese Recipes: Fabulous Dishes From China And Classic Influential Recipes From The Surrounding Region, Including Korea, Malaysia, Hong Kong, Singapore, Thailand, Vietnam, And Japan

Author: Jenni Fleetwood

500 illustrated recipes include meals to suit every appetite and occasion, from lightly-spiced snacks and finger food to sweet-sour main course dishes, plus a delicious array of vegetarian options and desserts.

Go to: The Eye Book or The Chelation Way

Hasty Pudding, Johnnycakes and Other Good Stuff: Cooking in Colonial America

Author: Loretta Frances Ichord

A look at the development of methods for cooking food as well as storing and preserving it. The recipes included in each chapter are adapted to modern times, but are authentic. Notes show how colonial women would have gone about the project differently. There are chapters on regional cooking, soups, corn, soul cooking, beverages, and desserts.

School Library Journal

Gr 3-6--Children are taken on a virtual tour of American cuisine as it was in Colonial times. The introduction grabs readers' attention as the author discusses foods that are commonly thought of as American, but that actually came from other countries. Each chapter deals with a different aspect of culinary matters, such as "Fireplace Cooking," "Preserving and Storing Food," "Soul Cooking," "Mannerly Eating," and "Feeding the Sweet Tooth." The book is written in a conversational tone and the author presents many facts that students will find fascinating. For example, they will learn that many Colonial women were killed when their dresses caught fire while they were cooking. The recipes include the modern cooking version as well as an explanation of how the Colonists actually made them. The colorful illustrations, most of which are done in panels of three along the sides of the pages, add interest. A solid, attractive resource.--Susan Knell, Pittsburgh State University, Pittsburgh, KS

La Cocina de Las Hortalizas or Sushi

La Cocina de Las Hortalizas

Author: Anna Maria Perez Martinez

Often relegated to a secondary role, vegetables are the main theme in this exploration of world cuisine that unites technique with inspiration. From light and crunchy springtime mixes to slow-cooked winter dishes, these recipes spotlight the best dishes from each season. Certain peculiar ingredients receive special focus, with instructions on how to select, store, and prepare them.  

Interesting textbook: Desperation Entertaining or Pig Perfect

Sushi

Author: Andreas Furtmayr

The idea of these bite-sized delicacies comes from Japan. Classic sushi combines raw fish with rice and is eaten cold. Preparing sushi can be easy even for Westerners. Once the basic principles are understood, one can improvise with new fusion ideas (providing only the freshest fish is used). Sushi meals are great for large groups and intimate two-person occasions.

Gin Vodka Cocktails or Fix It Fast

Gin & Vodka Cocktails

Author: David Biggs

It's said that gin oiled the wheels of the British Empire; it boasts an aristocratic reputation and a glorious history. The traditional drink of Russia and Eastern Europe, vodka has a more earthy past, adding the punch of alcohol without imparting noticeable taste. For most drinkers, they remain the fortified backbone for an expansive array of popular cocktails. These recipes for some 33 of the best gin and vodka cocktails, range from such basics as the Bloody Mary and the world's most popular cocktail, the Martini, to the Black Marble, Volga Boatman and the Scotch Frog. Nearly 50 color photographs illuminate the text, along with the fascinating history and legends surrounding these "silver queens" of the beverage world.

See also: Communication Consultants in Political Campaigns or Can We Afford to Grow Older

Fix-It-Fast: Vegetarian Cookbook

Author: Heather Houck Reseck

Heather Reseck's proactive approach to vegetarian cooking is just what you've been looking for -- a way to raise your pleasure-to-work ratio by cooking smarter, not harder. Learn how minutes of planning and cook-ahead shortcuts will save hours and reduce stress at mealtimes because "you have it made." The author introduces innovative solutions called investment cooking. A few deposits in the fridge will pay rich dividends for quick and tasty nutrition when you're too pushed or bushed to cook. The sections on fix-and-freeze, fix-a-mix, fix-and-forget, and fix-it-fast foods will banish panic in the pantry and free you up for spontaneous last-minute hospitality.

A host of vegetarian convenience foods will make your meals delicious, nutritious, and fast. And each recipe includes a nutritional analysis for those on a specialized diet, along with multiple cooking and serving variations. In the front of the book you'll find cooking tips, strategies, and principles of nutrition. Included are ideas on how to use this book to teach a cooking school, a bibliography, glossary, food storage chart, substitutions list, resources list, and an index. Move over, Joy of Cooking! You've met your match, Julia Child! With this comprehensive resource a new bride can become an experienced cook, or an experienced cook a master chef.

The Cheeses of Vermont or Canon of Vegetables

The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheesemakers

Author: Henry Tewksbury

This gourmet travel guide to the artisanal and farmstead cheesemakers of Vermont shows how the cheese is made, describes the different types of handcrafted goat-, sheep-, and cow's-milk cheeses, and tells you where and when to go to see them being made. In recent years the number of artisanal and farmstead cheesemakers in Vermont has exploded. These dedicated craftspeople make distinctive, high-quality cheeses from the milk of their own cows, sheep, and goats; age them in their own caves; and ship them to restaurants, gourmet food markets, and cheese lovers all over the world. Henry Tewksbury, a cheese expert and a passionate devotee of handcrafted Vermont cheese, is your guide to the cheeses, their makers, and their stories. He gives a brief overview of the cheesemaking process, introduces us to the cheesemakers and their herds, and then describes dozens of varieties in delectable detail. He tells you where to go and when to visit to see the cheeses being made, and provides details on where Vermont cheeses can be purchased, both within and outside the state. French flaps, 40 black & white photographs, 16 color photographs, 1 map, glossary, resources, index.

• Vermont handcrafted cheeses have become one of the trendiest items in the gourmet world.

• Vermont's cheesemakers have been featured in articles in Gourmet, The Atlantic Monthly, The New York Times, and many other publications

Author Biography: Henry Tewksbury had a long and distinguished career in television and film. He was a producer of Father Knows Best, created the cult 1960s television series It's a Man's World, and directed feature films for Elvis Presley and Jane Fonda. He eventually left Hollywood for good to settle in Brattleboro, Vermont. There he runs the cheese department at the Brattleboro Food Co-op, where he stocks more than 500 different cheeses. He is known around the state as "Henry the Cheeseman."

Publishers Weekly

Henry Tewksbury, former film and television producer, now Vermont resident and manager of the cheese department of the Brattleboro Food Co-op, celebrates cheese makers in The Cheeses of Vermont: A Gourmet Guide to Vermont's Artisanal Cheese Makers. He provides a brief history of the art and craft of the process, highlighting various cheese makers and facilities. Cheese makers are organized by region, and cheeses by types for easy access, and "Henry the Cheeseman" provides an appendix on locating the makers (including directions), farmer's markets and a glossary of terms. Color and black-and-white photos and a map complete the production. (Apr.) Copyright 2001 Cahners Business Information.

Booknews

No foodie will be able to resist the photos of cheese in this guide to Vermont's artisanal cheese producers. Tewksbury, a local specialist, has compiled a history of Vermont's burgeoning gourmet cheese industry, telling the stories of the many individuals involved, with photos of them, their farms, the sheep, goats, and cows, and including a guide and a map to farms that welcome visitors. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting book: Comportamento Organizacional em Educação:Liderança Adaptável e Reforma de Escola

Canon of Vegetables: 101 Classic Recipes

Author: Raymond Sokolov

Raymond Sokolov applies to vegetables the original concept of his book THE COOK'S CANON: 101 Classic Recipes Everyone Should Know, fusing imaginative recipes with a wealth of food lore. His more than 40 years' experience as a cookbook author and food historian provide a wealth of background for vegetable recipes from around the world, from traditional American (succotash) to Chinese (Sichuan spicy tofu) as well as French (Spinach Mornay) and Italian (Pasta e faglioli).

All the recipes are high points of the culinary imagination, great dishes in which vegetables are the featured ingredient. This is not a vegetarian cookbook. Many of the recipes include meat, but with the vegetables at center stage.

For each vegetable discussed and each recipe, Sokolov provides historical and cultural background with many witty comments based on his wide reading in food history and his training as a classicist.

Classic Comparisons:

CHEZ PANISSE VEGETABLES by Waters, Harper, 1996, $35, 0060171472 (113,914cc, isis)

VEGETABLES by Peterson, Morrow, 1998, $35, 0688146589 (27,191cc, isis)

The Organic Foods SourceBook or Festa

The Organic Foods SourceBook

Author: Elaine Marie Lipson

A must-have for every concerned consumer, this comprehensive reference explains the important health and environmental benefits of organic foods. It details where to find and buy them on a budget, and how "organic" differs from other "ecolabels." It also provides key information about current legislative activity as well as a complete resource guide.

What People Are Saying

Nell Newman
"An informative and fascinating read, great for any inquisitive mind."
—Nell Newman, Newman's Own Organics

Andrew Weil
"An excellent resource. . . . I will recommend this book to both doctors and patients."
—Andrew Weil, M.D., author, Eating Well for Optimum Health

Bob Scowcroft
"Want to change the world? Follow the directions in The Organic Foods Sourcebook."
—Bob Scowcroft, executive director, Organic Farming Research Foundation

Table of Contents:

	Foreword
	Acknowledgments
	Introduction
Ch. 1	What Organic Really Means	1
Ch. 2	"Pesticides Are Harmless" and Ten More Misconceptions About Organic Foods and Organic Farming	7
Ch. 3	Eleven Reasons to Support Organic Foods and Farming	17
Ch. 4	Principles of Organic Agriculture	23
Ch. 5	From the Miracle of Pesticides to a New Agriculture	33
Ch. 6	The National Organic Program and What It Means for Consumers	43
Ch. 7	Label Stew: Making Sense of the Eco-labels	51
Ch. 8	America's Disgrace: Small Farms in Crisis	57
Ch. 9	More Than Fruits and Vegetables	65
Ch. 10	Where to Buy Organic Foods	75
Ch. 11	Is Organic Food More Nutritious?	89
Ch. 12	Genetically Modified Foods and the Organic Alternative	95
Ch. 13	Organic on a Budget	107
Ch. 14	Feed Your Children Well: Organic Foods in Your Children's Diet	115
	Conclusion	131
	Afterword: An Organic Farmer Looks at the Future	135
	Resources	139
	Notes	191
	Bibliography	205
	Index	215

New interesting book: Microsoft Office Word 2007 or Painless Project Management with Fogbugz

Festa: Recipes and Recollections of Italian Holidays

Author: Helen Barolini

Born of Italian-American parents, Helen Barolini rediscovered her culinary heritage when she married Italian writer Antonio Barolini and lived for some years in Italy. Festa is a year-long feast of memories and delicious, traditional Italian dishes—from St. Nicholas sweetmeats in December and perciatelli with sardines and fennel for March’s St. Joseph’s Day, to figs with prosciutto for summer’s Ferragosto and pumpkin gnocchi for an American Thanksgiving in Italy.

All about Wine Cellars or Puttin on the Peachtree

All about Wine Cellars

Author: Howard G Goldberg

As more people come to appreciate the wisdom of buying wine by the case, they’re contemplating the installation of a home wine cellar to store and protect their vinous investments, whether they live in a one-bedroom apartment or a house with room to spare. This concise, helpful book by respected New York Times wine writer Howard G. Goldberg offers basic guidance on planning, organizing, and maintaining a wine collection, with tips on how to choose the right storage system, create the proper climatic environment, and keep track of what’s there and when it’s ready to drink. Goldberg also presents a fascinating history of wine collecting, with wonderfully entertaining stories of some famous cellars.

Table of Contents:

	Upstairs, Downstairs	5
	A Beloved Word	10
	The Nitty-Gritty	14
	Jeffersonian Vinocracy	16
	Making a Cellar	18
	Working with a Major Supplier	25
	A Crucial Distinction	30
	Let There Be Little Light	34
	A Small History Lesson	41
	Organizing Your Cellar	44
	The Way It Is, Mostly	46
	The Best and the Biggest	50
	A Cellar Away from Home	52

Books about: Homeopathy A Z or How to Lose 9000 lbs

Puttin' on the Peachtree

Author: Junior League of Dekalb County

We invite people into our homes to mark special occasions or to share warm companionship of time and food together. Whatever our reasons, food shared with friends must be our best. Every meal can be cause for Puttin' on the Peachtree. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

Revel or About Professional Baking

Revel: A Cookbook with Tradition

Author: Staff of Junior League of Shreveport

Revel, first published in 1980, was reissued in a 20th anniversary edition by popular demand in 2000. Named after the world-famous arts festival, this book has sold over 50,000 copies. Featuring 29 party menus, including a mother-daughter tea, a tailgate picnic, and a Cajun Christmas.

Books about: Maximize Your Body Potential or Chinese Massage for Infants and Children

About Professional Baking: The Essentials (Trade Version)

Author: Gail Sokol

Accomplished professional baker and renowned baking instructor Chef Gail Sokol brings her expertise and unique teaching style to the serious home baker and professional in About Professional Baking-The Essentials. This comprehensive volume includes the essentials of working with yeast and straight doughs, preferments, laminated doughs, quick breads, cakes, cookies, chocolate, healthy baking, and other topics in a highly visual and accessible format. With hundreds of detailed photographs and diagrams, the reader will be fully prepared to quickly start using professional baking techniques and trouble-shooting tips in the home.

Table of Contents:

Chapter 1: Working With Yeast in Straight Doughs

Chapter 2: Starters and Preferments

Chapter 3: Laminated Doughs

Chapter 4: Working with Fats in Pies and Tarts

Chapter 5: Using Chemical and Steam Leaveners

Chapter 6: Quick Bread Mixing Methods

Chapter 7: Cake Mixing Methods

Chapter 8: Frostings

Chapter 9: Cookies

Chapter 10: Building Blocks with Sugar

Chapter 11: Frozen Desserts and Dessert Sauces

Chapter 12: Chocolate

Chapter 13: Healthy Baking

Chapter 14: Troubleshooting

Good Wine or Amazing 7 Minute Meals

Good Wine: The New Basics

Author: Richard Paul Hinkl

Each spring signals excitement and anticipation among grape growers around the world as they prepare for a bountiful harvest and great new wins. Richard Hinkle shares his knowledge of the different varieties from aperitif to dessert wines and every red and white in between. You'll find all the key answers to your questions on tasting, creating a cellar and, more importantly, how to stock it. Find out why certain aromas like fruits, nuts, spices, breads and even leathers or suedes can create rich, intense, and sweet flavors. Hinkle also provides helpful tips on sternware, table setting and wine and food pannings. And for those that want even more, find tips about wines from around the world, including Europe, Australia, New Zealand, Chile, and the United States, as well as travel to local spots like the Napa Valley and Sonoma. So drink up, enjoy, and let you next experience be invigorating and fun!

Book about: Negocio Internacional

Amazing 7 Minute Meals: Recipes Ready in Less Than 7 Minutes Cooking Time!

Author: Yvonne Stephens

Seven minutes is less than the time you have to spend in line at the drive-through. Amazing 7 Minute Meals is the first in a series of books to help you eat healthier and maintain a healthy weight. We will show you that you don't have to spend much time in the kitchen to prepare a delicious and healthy meal.

Rose Elliots Sumptuous Suppers or Swedish Food and Cooking

Rose Elliot's Sumptuous Suppers

Author: Rose Elliot

Think vegetarian means bland and boring? Once you’ve tasted what Rose Elliot has on the menu—meals like Moroccan Lemon and Honey-seared Haloumi, Tea-smoked Chestnut Risotto, Grilled Plantain Cubes with Coconut Pesto—you’ll see meat-free cooking in a whole new light. Getting great results is easy with Elliot’s innovative recipes and sumptuous color photographs of the finished dishes. The 100 choices include dazzling starters and sides, entrees, and desserts, as well as selections for both casual entertaining and more formal occasions. Enjoy Spicy Pumpkin Pancakes, feast on Mixed Mushroom Tempura with Hot Dipping Sauce, savor the Tavolo Nero and Goats’ Cheese Torte, and finish with a mouthwatering Fig Tarte Tatin. Vegetarian has never been so tantalizing.
 

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Swedish Food and Cooking

Author: Anna Mosesson

Traditions, Ingredients, Flavors, 60 Classic Recipes.

Some Like It Hot or Alabamas Historic Restaurants and Their Recipes

Some Like It Hot: Spicy Favorites from the World's Hot Zones

Author: Clifford A Wright

A fun and feisty collection of 350 recipes drawn from all cuisines of the world with a tradition of spicy food. From the moles of Mexico to the kimchi of Korea, from the curries of India to the piri-piri of Africa, this world of exceptionally piquant food has captivated the American palate.

Library Journal

Wright-the prolific author of nine other books focusing mainly on Italian or Mediterranean cooking-has broadened his scope to include the world's 14 "culinary hot zones," the regions most known for spicy food. These include Peru, the Caribbean, Africa, Southeast Asia, and Korea. After an introduction to "The World of Spice," he presents 350 recipes ranging from mildly hot to incendiary (the heat level of each dish is indicated with an icon). Wright emphasizes that he is not a "chile-head" and that he selected the recipes based on flavor, not just hotness; and while chiles are the predominant heat source here, there are other hot spices, too, from ginger and horseradish to Sichuan peppercorns and wasabi. Many of the recipes are unusual; others are authentic versions of more familiar dishes (he includes a lengthy Internet source guide for all sorts of spices and uncommon ingredients). There are other good cookbooks on spicy food, but none with Wright's range and diversity. Highly recommended. Copyright 2005 Reed Business Information.

New interesting book: Learning Maya 8 Foundation with DVD or More Effective C

Alabama's Historic Restaurants and Their Recipes

Author: Gay N Martin

Old buildings have many stories to tell. On his way from his Texas home to a dairy farmers' convention in North Carolina in 1917, Paul Trowbridge passed through Florence. He liked the place so much, he returned and built Trowbridge's Creamery, where local farmers brought their milk and cream to be processed. Today, Paul's recipe for Orange-Pineapple Ice Cream is still popular, as is the homemade chili introduced by current owner Don Trowbridge's mother Martha, who ran the business when her husband went to war in 1944. Gay N. Martin heard many entertaining stories while researching Alabama's Historic Restaurants and Their Recipes for the first edition in 1998. From the mountains in the north to the beaches on the Gulf of Mexico, she dined in white-columned mansions, rustic log cabins, and former schoolhouses, banks, drugstores, and gas stations. From these, she culled a list of fifty of the state's most memorable restaurants-all places of character, where the food is as distinguished as the surroundings. In this second edition, she offers 22 new restaurants and dozens of new recipes.

Visitors to the Birmingham area shouldn't miss the famous Irondale Cafe and its Fried Green Tomatoes, or Highlands Bar & Grill, where they'll find one of Alabama's most renowned chefs. Those in the Montgomery area can enjoy intimate dining and storytelling at Marengo Plantation or home-cooked favorites good enough for three governors and a president at Red's Little School House. In addition to listing each restaurant's hours and describing its history, atmosphere, and cuisine, Martin provides two or three recipes adapted to the home kitchen, so readers can experience such delights as Loretta's Spinach-Wrapped Salmon with Tarragon Beurre Rouge, The Landmark's Crazy Cajun, and Jesse's Restaurant's Famous Whisky Steak Marinade. Indeed, the book is an invitation, as Martin puts it, to "enjoy a heaping helping of hospitality and history."

Table of Contents:

	Anniston
	Classic on Noble	1
	The Victoria	5
	Jacksonville
	Old Henry Farm Restaurants (The Barn)	9
	Ashville
	Ashville House	13
	Boaz
	The Station House Grille	17
	Albertville
	The Lumpkin House	21
	Guntersville
	Covington's Cafe & Catering (at The Glover)	25
	Fort Payne
	Mountain Inn Restaurant (at De Soto State Park Lodge)	29
	Mentone
	Cragsmere Manna Restaurant	33
	Log Cabin Restaurant and Deli	37
	Scottsboro
	Willow Street Restaurant	41
	Huntsville
	Jazz Factory	45
	Decatur
	Simp McGhee's	49
	Florence
	Ricatoni's Italian Grill	53
	Trowbridge's	57
	Tuscumbia
	The Palace	61
	Oneonta
	The Landmark	65
	Birmingham
	The Grille (at The Tutwiler)	69
	Highlands Bar & Grill	73
	The Irondale Cafe	77
	Nabeel's Cafe & Market	81
	The Silvertron Cafe	85
	Bessemer
	The Bright Star Restaurant	89
	Sylacauga
	White Villa Restaurant	93
	Tuscaloosa
	Cafe Venice	97
	Northport
	The Globe	101
	Faunsdale
	Ca-John's Faunsdale Bar & Grill	105
	Selma
	Major Grumbles	109
	Tally-Ho Restaurant	113
	Troup House Restaurant (at the St. James Hotel)	117
	Camden
	GainesRidge	121
	Lowndesboro
	Marengo Plantation	125
	Grady
	Red's Little School House	129
	Montgomery
	Lek's Railroad Thai (at Union Station)	133
	Dawson's at Rose Hill	137
	Sinclair's	141
	Tallassee
	Hotel Talisi Restaurant	145
	Auburn
	Hamilton's	149
	Opelika
	The Warehouse Bistro	153
	Dothan
	Garland House	157
	Enterprise
	Carlisle's on Main	161
	Foley
	The Gift Horse	165
	Magnolia Springs
	Jesse's Restaurant	169
	Point Clear
	The Grand Dining Room (at Grand Hotel Marriott Resort, Golf Club & Spa)	173
	The Wash House Restaurant	177
	Mobile
	Loretta's	181
	Oliver's Restaurant (at Radisson Admiral Semmes Hotel)	185
	The Pillars	189
	Spot of Tea	197
	Coden
	Mary's Place	197