Saturday, January 31, 2009

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.



Thursday, January 29, 2009

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



Wednesday, January 28, 2009

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.



Tuesday, January 27, 2009

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.



Monday, January 26, 2009

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)



Sunday, January 25, 2009

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. 1What Organic Really Means1
Ch. 2"Pesticides Are Harmless" and Ten More Misconceptions About Organic Foods and Organic Farming7
Ch. 3Eleven Reasons to Support Organic Foods and Farming17
Ch. 4Principles of Organic Agriculture23
Ch. 5From the Miracle of Pesticides to a New Agriculture33
Ch. 6The National Organic Program and What It Means for Consumers43
Ch. 7Label Stew: Making Sense of the Eco-labels51
Ch. 8America's Disgrace: Small Farms in Crisis57
Ch. 9More Than Fruits and Vegetables65
Ch. 10Where to Buy Organic Foods75
Ch. 11Is Organic Food More Nutritious?89
Ch. 12Genetically Modified Foods and the Organic Alternative95
Ch. 13Organic on a Budget107
Ch. 14Feed Your Children Well: Organic Foods in Your Children's Diet115
Conclusion131
Afterword: An Organic Farmer Looks at the Future135
Resources139
Notes191
Bibliography205
Index215

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.



Friday, January 23, 2009

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, Downstairs5
A Beloved Word10
The Nitty-Gritty14
Jeffersonian Vinocracy16
Making a Cellar18
Working with a Major Supplier25
A Crucial Distinction30
Let There Be Little Light34
A Small History Lesson41
Organizing Your Cellar44
The Way It Is, Mostly46
The Best and the Biggest50
A Cellar Away from Home52

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.



Thursday, January 22, 2009

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

Wednesday, January 21, 2009

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.



Tuesday, January 20, 2009

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.
 



Read also La agonia erotica or Pasteurs Quadrant Basic Science and Technological Innovation

Swedish Food and Cooking

Author: Anna Mosesson

Traditions, Ingredients, Flavors, 60 Classic Recipes.



Saturday, January 17, 2009

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 Noble1
The Victoria5
Jacksonville
Old Henry Farm Restaurants (The Barn)9
Ashville
Ashville House13
Boaz
The Station House Grille17
Albertville
The Lumpkin House21
Guntersville
Covington's Cafe & Catering (at The Glover)25
Fort Payne
Mountain Inn Restaurant (at De Soto State Park Lodge)29
Mentone
Cragsmere Manna Restaurant33
Log Cabin Restaurant and Deli37
Scottsboro
Willow Street Restaurant41
Huntsville
Jazz Factory45
Decatur
Simp McGhee's49
Florence
Ricatoni's Italian Grill53
Trowbridge's57
Tuscumbia
The Palace61
Oneonta
The Landmark65
Birmingham
The Grille (at The Tutwiler)69
Highlands Bar & Grill73
The Irondale Cafe77
Nabeel's Cafe & Market81
The Silvertron Cafe85
Bessemer
The Bright Star Restaurant89
Sylacauga
White Villa Restaurant93
Tuscaloosa
Cafe Venice97
Northport
The Globe101
Faunsdale
Ca-John's Faunsdale Bar & Grill105
Selma
Major Grumbles109
Tally-Ho Restaurant113
Troup House Restaurant (at the St. James Hotel)117
Camden
GainesRidge121
Lowndesboro
Marengo Plantation125
Grady
Red's Little School House129
Montgomery
Lek's Railroad Thai (at Union Station)133
Dawson's at Rose Hill137
Sinclair's141
Tallassee
Hotel Talisi Restaurant145
Auburn
Hamilton's149
Opelika
The Warehouse Bistro153
Dothan
Garland House157
Enterprise
Carlisle's on Main161
Foley
The Gift Horse165
Magnolia Springs
Jesse's Restaurant169
Point Clear
The Grand Dining Room (at Grand Hotel Marriott Resort, Golf Club & Spa)173
The Wash House Restaurant177
Mobile
Loretta's181
Oliver's Restaurant (at Radisson Admiral Semmes Hotel)185
The Pillars189
Spot of Tea197
Coden
Mary's Place197

First Time Cook or Urban Cookbook

First-Time Cook

Author: Sophie Grigson

Setting up home for the first time and feel lost in the kitchen? The First-time Cook is a one-stop guide which shows you not only how to cook delicious food but also how to understand ingredients and cooking techniques so you can feel completely confident on your own. The book assumes no prior knowledge and takes you through the basics of shopping and cooking equipment. Sophie Grigson then covers each essential cooking technique and food in turn, moving step-by-step through the basics with lots of incredibly useful advice on the possible pitfalls and showing variations and alternatives once you have mastered the essentials.



Interesting book: Economia

Urban Cookbook

Author: King Adz

Street food, street art, and street style: creative recipes for the graffiti generation.

Publishers Weekly

Graphic designer Adz's eye-catching but haphazard compilation-a beautiful mess of photography, collage, art, interviews and recipes-is more likely to cause furrowed brows than feasting. Adz takes readers on a whirlwind tour of five cities known for their style (New York, Paris, Berlin, Amsterdam and London), interviewing local artists working in a variety of media (toy design, music, film, photography, illustration) to get their thoughts on creativity and the city. Each featured location is augmented with Adz's "Hit List," in which he lists his favorite shops, clubs, restaurants and musical artists to listen to while walking the city. Ironically, it's when Adz shifts to recipes (50 "street food" gems from each city) that the book loses momentum. A dazzling mish-mash of styles and points of view gives way to pedestrian dishes like beef stroganoff, spaghetti and meatballs, omelettes, meat loaf and vegetable pasta. For the most part, these recipes offer little insight into their home city's culture; it's barely worth pointing out that most of these dishes are not prepared, sold or eaten in the streets. Though it fails spectacularly as a cookbook, Adz's volume succeeds as a visual travelogue of street art and cutting edge design.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.



Handbook of Brewing or Let Slip the Pies of War

Handbook of Brewing

Author: Fergus G Priest

It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer's art of manufacturing a quality beverage from barley-based raw materials.

Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.



Books about: Emergencias de la Ninez or The Goddess Diet

Let Slip the Pies of War: The Biotic Baking Brigade Cookbook

Author: Agent Appl

What do Bill Gates, Milton Freidman, William F. Buckley, San Francisco Mayor Willie Brown, Sylvester Stallone, Canadian Premier Jean Chretien, Swedish King Carl Gustaf, Ronald McDonald, Timothy Leary, Eldridge Cleaver, Enron CEO Jeffrey Skilling, World Trade Organization Director Renato Ruggiero and Andy Warhol have in common? They've all been pied by the Biotic Baking Brigade, and its cohorts around the world.

From the Groucho-Marxists of the Three Stooges, to Abbie Hoffman and the Yippies' political pranks, the fine art of landing a freshly baked delicacy in the face of the reactionary, pompous and otherwise deserving has a been long and venerable tradition. As a way of highlighting a particular cause, gaining often spectacular media attention, or merely bringing the lofty down a crust or two, there is nothing quite so fine as a cream pie.

This anthology cooks up an intoxicating melange of history, analysis, tactics and recipes for this most edible of the political direct action techniques. Herein you'll find political pop supergroup Chumbawamba's history of pieing jostling for oven space with the Cherry Pie Three's accounts of time in prison for humiliating the mayor of San Francisco. Tips from experienced pie-ers on the best way to slip into a shareholders' meeting unobserved ammunition in hand-blend deliciously with tried-and-tested recipes for delectable vegan pastries (perfect for launching or dining upon). Generously sprinkled with some of the punchiest, wittiest communiques explaining just why those responsible for environmental destruction might be in line for their just desserts and the theory behind why pieing-why now.

An indispensable guide for anyonewith a taste for -creative political dissent, a thirst for humor, or a grumbling stomach.

Editor, Agent Apple is the spokesperson for the Biotic Baking Brigade. He revels in delicious mischief and is a punsmith par excellence.



Table of Contents:
Forward
Song for the Biotic Baking Brigade
Custard Wins Test of Best Pie for Throwing
Theory and History
Pie-rect Action I: Scoundrels
Pie-rect Action II: Sell-outs, Snitches, and the Like
The Tale of Wille Brown and the Cherry Pie 3
It's Not Just Pies, Anymore

Friday, January 16, 2009

Oranges Lemons and More or Complete Guide to Cocktails and Drinks

Oranges, Lemons and More: The Complete Kitchen Reference to Varieties, Preparation and Use, with over 130 Zesty Recipes

Author: Coralie Dorman

A comprehensive guide to the citrus family and how to use it in cooking, from lemons, limes, and oranges to the less familiar kumquats.



Look this: Economía Hoy

Complete Guide to Cocktails and Drinks

Author: Stuart Walton

From the Singapore Sling to a Bloody Mary, this book has everything you need to know about Alcoholic drinks and how to mix them.



Public House or Islands of the Mediterranean

Public House: History and Heritage

Author: Geoff Brandwood

The pub is one of Britain's great institutions, loved at home and envied abroad. For hundreds of years it has offered refreshment and pleasure to communities throughout the land. The traditional pub, as we know it, was largely a Victorian creation but since the 1960s it has been subject to rapid and often insensitive change. Consequently, fewer than 4 per cent of the country's pubs now have interiors of any significant historic value. This book shows how important it is to preserve this unique heritage. It describes the long and interesting history of the public house and reveals how changing attitudes are reflected in its design and planning. From simple country pubs to those shimmering with vivid tiles, painted glass and gilded woodwork, this book describes them all. It is packed with information on brewing, temperance and legislation as well as a section on the pub mythology that describes the tall tales told about pubs! With over 300 illustrations, including specially commissioned colour photographs and plans, this book is a celebration of a treasured British institution.



Table of Contents:
1The emergence of the public house1
2The development of the pub27
3Designing and planning the pub57
4Serving and entertaining the customers93
5Advertisement and embellishment123
6Over the border153
7Great pub myths165

New interesting textbook: Tai Chi and Aikido or You Dont Have to Go Home from Work Exhausted

Islands of the Mediterranean

Author: Elodie Bonnet

How to cook like a king in France? With the Mediterranean Specialties series, it's no problem! In eight individual volumes — France, Italy, Morocco, Spain, Turkey, Greece, Tunisia and Islands of the Mediterranean — aficionados of Mediterranean cuisine will find a delightful cross-section of delicacies specific to each country. In each book, eleven renowned master chefs demonstrate the preparation of the recipes in steps that are described in detail, so that even cooks with little experience can be assured of success. Anecdotes and background information about local customs and the origins of select ingredients round out the presentation. Hot and cold appetizers, soups, creative main dishes with fish and meat, and ingenious desserts to crown any meal: in this series readers will discover the fascinating world of Mediterranean specialties with fragrant spices that taste of sun and the sea, awakening vivid associations with these vibrant cultures and cuisines.



Thursday, January 15, 2009

Cooking with David Burke or Food for Today

Cooking with David Burke

Author: David Burk

David Burke is a new culinary star. And in this, his first cookbook, he presents the innovative and inventive cooking that has made him, in the words of one rival, "the most copied chef in New York." The first non-Frenchman to win France's highest cooking honor, and voted Chef of the Year by his peers in America, David Burke is a true original. Born in America, trained here and in France by such luminaries as Pierre Troisgros and Gaston Lenotre, he has developed a style all his own, emphasizing the twin goals of taste and beauty. The Burke style blends the principles of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He has taken to new heights the originally European technique of building a dish, rather than displaying food flat upon a plate. He uses ingredients the way a child uses blocks, building, creating layers of food, achieving a remarkable melange of tastes, colors, and textures. In presenting this concept here for the home chef, he breaks down seemingly complex dishes into their component parts. He demonstrates that what looks intricate (and fabulous) can be easy to make. His classical training, combined with an artist's eye and a rich imagination, provides the reader with a genuinely new way of looking at and preparing food. This is a soup-to-nuts cookbook, from stunning hors d'oeuvres such as Pastrami Salmon, and Parfait of Artichoke, Goat Cheese, and Marinated Vegetables, to dazzling desserts like Three-Layered Mousse Parfait, Red-Berry Sorbet, and Ginger Ice Cream. The heart of the book, though, lies in Burke's signature main courses, which he builds into delicious dishes wonderful to look at and easily transformable into more ornate delights or simplified into convenient and lighter one-dish meals. Among them: Pan Roasted Monkfish with Green-Onion Sauce and Ziti and Eggplant Bouquet; Roast Cornish Hens with Saffron Potatoes and Chorizo Sausages; Sirloin Steak with Shiitake-Mushroom Hash and Pickled Ve

Publishers Weekly

Burke's attention to the details of culinary preparation and his instinctive eye for food as art are well-known and reflected in this accomplished book. In his chapter ``Small Things/Large Flavors,'' for instance, Burke discusses pantry basics and batterie de cuisine. Tools and garnishes are detailed first, followed by chapters on ``building a dish'' with fish, shellfish, fowl and meat. Flavored oils, vinaigrettes and sauces merit their own chapter, as do appetizers and small meals. Burke demonstrates his flair for presentation not only in the food itself, but in table setting and ambiance suggestions for the dining room. ``Chili looks best in pottery, fish looks best on porcelain,'' he says. The final chapter on presentation reveals Burke's whimsical approach to trompe l'oeil in serving food: consomm can be served in a brandy snifter, and breadsticks in a vase. Though such notions might suggest an overly refined palate, Burke serves food that is hearty and unpretentious, such as a black bean soup with shrimp and jalapeo jack cheese quesadillas topped with salsa. More ambitious dishes, such as barbecued squab with cheddar corn cakes, onion and pistachio marmalade, and pistachio wafers still appear surprisingly accessible. Directions are clear and succinct, with substituitions offered for exotic or seasonal ingredients. Home cooks who entertain frequently will find this book a trove of ideas, while aspiring professional chefs will get realistic insights into the long hours and hard work required to succeed in food service. Photos not seen by PW. (Jan.)

Library Journal

Burke is executive chef of a popular, elegant Manhattan restaurant. With food writer Reingold, he presents his culinary philosophy (including a 20-page bio-graphical sketch) and his favorite recipes. His delicious Pastrami Salmon is here, along with other unusual starters, soups and small meals, entres, and desserts. There are also chapters on flavored oils and sauces and on "small things, large flavors" (fresh-herb wafers, ginger pure). Although some of the recipes call for exotic/expensive ingredients or are time-consuming to prepare, others are relatively easy, and the instructions are clear. For area libraries and other larger collections.

BookList

An innovative cookbook that unfortunately won't attract anyone who wants kitchen time kept to a half hour. Manhattan chef Burke, with the help of coauthor Reingold, submits his creativity to print, expounding upon his build-a-dish philosophy and his theory of recycling. Behind his more than 200 recipes is an insistence on respect for all foodstuffs, as well as a playfulness with ingredients that can't be matched. Who else, for instance, would recommend that bouillon be served in brandy snifters? Or that duck confit rightfully belongs atop barbecued potatoes?



Table of Contents:
Ch. 1The Making of an American Chef3
Ch. 2Small Things / Large Flavors23
Ch. 3Starters and Small Meals51
Ch. 4Soups and Pan Stews75
An Introduction to the Following Three Chapters: Building a Dish91
Ch. 5Building a Dish With Fish and Shellfish93
Ch. 6Building a Dish With Fowl127
Ch. 7Building a Dish With Meat137
Ch. 8Flavored Oils, Vinaigrettes, and Sauces159
Ch. 9Desserts187
Ch. 10Presentations221
Acknowledgments227
Index229

Interesting book: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Food for Today

Author: McGraw Hill

Food for Today is a comprehensive lab-based foods and nutrition program for high school students. It is correlated to the National Standards for Family & Consumer Sciences. Students learn how to make healthy and nutritious food decisions reflecting the most current nutritional guidelines, how to plan meals safely, how to prepare food, how to appreciate food diversity, how science and technology impact foods and nutrition, and about career opportunities in the area of foods and nutrition.

Eight new chapters on global foods in Unit Ten feature the diversity of food. A true geographic framework provides a strong link with social studies. The supplementary booklet, A World Atlas of Food, further highlights cultural factors, customs, and recipes from the regions of the world.



Geoffrey Zakarians Town Country or Spanish Kitchen

Geoffrey Zakarian's Town/Country: 150 Recipes for Life Around the Table

Author: Geoffrey Zakarian

For every home cook who wanders the aisles of the local supermarket asking the question “What do I want to cook for dinner?,” celebrated chef Geoffrey Zakarian—owner of the highly acclaimed restaurants Town and Country in New York City—offers two sublime recipes for each of his sixty-five favorite ingredients. Whether it’s just-in-season asparagus, a gorgeous steak beckoning from the butcher’s case, or the sweetest August corn that catches your eye, Zakarian helps you turn it into a quick weeknight meal or Sunday supper—a Country recipe—or elegant Saturday-night dinner-party fare—a Town preparation.

Zakarian’s inventive, flavorful creations for ingredients that run the gamut from the humble apple to luxurious lobsters include:

TOWN— Ribeye Steaks with Wilted Watercress and Romaine Marmalade
COUNTRY— Grilled Flank Steak with Smoked Barbecue Sauce

TOWN— Arugula Cannelloni with Chanterelle Sauce
COUNTRY— Ziti with Arugula Pesto and Crispy Prosciutto

TOWN— Poached Salmon Tartare with Avocado, Fennel, and Vinaigrette
COUNTRY— Grilled Salmon with Smashed Cucumber–Date Salad

TOWN Liquid Gold Chocolate Tart
COUNTRY— Deep Dark Chocolate Pudding

Featuring stunning full-color photographs and an approach that is at once familiar and fantastic, comfortable and creative, Geoffrey Zakarian’s Town/Country pre-sents the perfect combination for amateur to ambitious American cooks.


From Acorn Squash to Zucchini—150 recipes arranged by ingredient to fit your pantry and your mood

Publishers Weekly

Zakarian has crafted the zesty celebration of opposites you would expect from the chef/owner of the New York restaurants Town and Country. "Pairings or partnerships are what make a recipe dynamic," he says in an introduction that generously acknowledges other chefs and the great home cooks in his life. He's in love not just with the usual contrasting dyads of smooth/crunchy, sweet/sour and hot/cold: his recipes come in sets of two, reflecting opposite approaches to the same core ingredients-with the common goal of explosive intensity. So the "town" take on the noble crustacean is Lobster Ginger Royale, with a ginger broth (perhaps made out of homemade chicken stock) and coconut milk custard, entailing a day or two of prep and execution. The "country" cousin is a lobster roll, assembled at the last minute; and Zakarian recommends Hellman's mayo, although he also tells you how to make your own if you must. The language throughout is refreshingly basic, save for the occasional home-baked word (e.g., "asparagussy"). The man of opposites includes enough arcana and innovation to entice a pro, yet his clear and realistic instructions make it possible for a weekend cook to produce minor miracles. Bacon's closeups-raspberries, squash, fennel, crabs-complement the words. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Zakarian opened his first New York City restaurant, the upscale Town, in 2001; this fall, he opened a somewhat more casual spot called Country. Here he presents recipes from both restaurants, grouping them by main ingredient-from acorn squash to halibut to strawberries to zucchini-presenting a pair (or two) of recipes for each. He describes the dishes from Town as luxurious and those from Country as country- or family-style, but, in fact, many of the Country dishes-White Asparagus and Porcini Salad, for example, or Warm Mackerel with Basil Chiffonade and Zucchini Vinaigrette-seem just as elaborate or sophisticated as the Town recipes. In any event, most of these recipes are for special occasions rather than for spur-of-the moment family meals "around the table" or entertaining. For area libraries and others where chefs' cookbooks are popular. Copyright 2006 Reed Business Information.



Interesting textbook: Gesetz, Geschäft, und Gesellschaft

Spanish Kitchen: Regional Ingredients, Recipes, and Stories from Spain

Author: Clarissa Hyman

"There are many common threads within the cooking of Spain, from rice to oranges, and Spanish home cooking throughout the Peninsula is simple, uncomplicated, and direct. The flavors of fresh, local ingredients need no disguise or affectation. Yet, for both historical and geographical reasons, the sense of regional identity and separatism remains strong in the many provinces of Spain, and this is also proudly reflected in the cooking." "The book is divided into 17 chapters, each highlighting an ingredient from a particular region of Spain. Each chapter tells the story of an ingredient in terms of culture, history, cultivation, traditions, location, and context. A selection of recipes using the ingredient then follows, illustrating the Spanish pride in quality regional products and their determination to safeguard their unique Iberian culinary heritage." Illustrated with photographs of Spain's diverse regions and recipes, this latest book from Clarissa Hyman celebrates the flavor of Spanish life and food.

Publishers Weekly

Part cookbook, part travelogue and part history lesson-albeit an engaging one-this volume offers an epicure's tour of Spain, with recipes. It's divided into chapters by region, each focusing on a specific ingredient (or two) that is a source of local pride and providing a brief, food-oriented history. In the chapter on Castile-Madrid, for example, Chinch n garlic is the ingredient of choice, and recipes include Garlic and Chile Shrimp, and Spicy Monkfish with Saffron and Chilies. Other chapters go from savory to sweet, as in the La Rioja chapter, which features pears in Duck Breast with Honey-Spiced Pears, Pears Poached in Moscatel and Spices, and Rioja Pear Cake. The Valencia chapter showcases oranges in Toasted Bread with Garlic and Orange, Hake in Orange and Saffron Sauce, and Delicias (an almond and chocolate confection). Recipes are generally simple and often rustic; there just aren't enough of them (only 75). The color photos by Peter Cassidy are honest; they don't try too hard to make things look modern or slick when they simply are not. Together with the text, they provide an authentic look into Spanish cuisine and the areas where it is prepared. (Aug.) Copyright 2005 Reed Business Information.

Library Journal

British author and 2002 Glenfiddich Food Writer of the Year, Hyman explores the varied regions and ingredients of Spain in her third book. Similar in format to her previous work, Cucina Siciliana, this book is divided into chapters, each dedicated to one of the 17 regions of Spain, complete with histories, stories, and recipes. Highlighting foods and spices such as sobrassada, pimenton de la Vera, and bonito del norte, the narrative and 75 recipes illustrate how interaction with many cultures over the centuries has affected Spanish cuisine. While this is a lively introduction to the regional diversity of Spanish food, it may be intimidating for beginning cooks. Most of the recipes rely on using a unique ingredient not readily found in most supermarkets (although some substitutions are suggested, no source list is given), and cooking times and temperatures are not consistently provided. Penelope Casas's Delicioso! and Tapas have more detailed instructions, and for a more exhaustive survey Janet Mendel's My Kitchen in Spain has over 200 recipes. Recommended for public libraries with larger collections.-Kimberly Bartosz, Univ. of Wisconsin-Parkside, Kenosha Copyright 2005 Reed Business Information.



Honey in a Hive or Chicken on the Grill

Honey in a Hive (Let's-Read-and-Find-out Science Series)

Author: Anne Rockwell

Buzzing from flower to flower, honeybees are busy gathering nectar and pollen. The nectar will be made into honey, and the pollen will feed their queen bee and her offspring back in the hive. Like people, bees form societies with leaders -- the queen -- and workers, and like people, their survival depends on every bee doing its part. Read and find out about bees, honey, and life in the hive.

School Library Journal

Gr 1-3-An appealing blend of smoothly written text and meticulous color illustrations. Short blocks of large, easy-to-read print, most of which are set on the backgrounds of picture spreads, briefly describe the functions of the queen, drones, and workers; some major physical and behavioral characteristics; the bee communication "dance"; swarming; and the honey-making process. The realistic, finely detailed paintings match the serene tone of the text. Several spreads offer full-color views of bees foraging for food in idyllic meadows, while others are close-ups of workers busy inside golden-hued hives. The book concludes with miscellaneous facts about the insects and honey. The text omits some important information. For instance, metamorphosis is not described, although several pictures include cross-sections of developing larvae and pupae within their wax cells, and a queen is shown laying an egg. There is little discussion of physical characteristics; however, the illustrations extend the text in this regard as well. Joyce Milton's Honeybees (Grosset & Dunlap, 2003) describes the stages of metamorphosis and discusses physical characteristics in more detail, but its serviceable illustrations lack the visual detail and technical skill of Schindler's work. Despite the omissions, Rockwell's book will be a useful addition to the subject area and a great read-aloud.-Karey Wehner, formerly at San Francisco Public Library Copyright 2005 Reed Business Information.



Look this: Les Origines Sociales de Dictature et de Démocratie :le Seigneur et le Paysan dans la Réalisation du Monde Moderne

Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time

Author: Cheryl Alters Jamison

The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill.

The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.

With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.

Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can'tbeat Chicken on the Grill for showing you just how to do it.

The New York Times - Dwight Garner

The chapter on tacos and sandwiches is worth the price of admission all by itself.

Library Journal

In their latest offering, the Jamisons (A Real American Breakfast) run the full gamut of grilled chicken preparations, from appetizers, wings, sandwiches, salads, skinless breasts, and bone-in pieces through whole chickens. After an introductory section on food safety and grilling dos and don'ts, the authors segue into the various recipes, which range from favorites like Beer Can Chicken and Grilled Chicken Pizza to Stuffed Chickens Ni oise and Tequila-Lime Chicken Tacos. Overall, there is an emphasis on fresh herbs, spices, seasonings, and ease of preparation. A section on rotisserie grilling includes recipes and detailed instructions for setting up the equipment, while a final chapter of mostly nongrilled items, such as side dishes and a few desserts, rounds out the menu. The book is well illustrated with large closeups and has an easy-to-follow format, with most recipes fitting neatly on one page. Another nice touch is that many of the recipes list several variations to add further variety. Highly recommended for public libraries and cookbook collections.-Susan Hurst, Miami Univ. Lib., Oxford, OH Copyright 2004 Reed Business Information.



Wednesday, January 14, 2009

You Dont Need Meat or Rice Book

You Don't Need Meat

Author: Peter Cox

The up-to-the minute latest news about meat-eating that our government and the meat lobby does not want us to know:

--How likely is it that mad cow disease could happen here?
--What are the latest additives being added to our livestock feed?
--Why our our children being bombarded with hours of meat advertisements a day?
--How can your family gradually cut down your meat consumption?
--What do some researchers think that some Alzheimer's patients really have something else?



Table of Contents:
Acknowledgmentsix
Forewordxi
Prefacexiii
Introductionxvii
A Note on Meaningsxxi
1.Everything You're Not Supposed to Know1
2.Apocalypse Cow!56
3.Pig Tales112
4.The Manual of Vegetarian Health149
5.How to Go Vegetarian267
6.Your Questions Answered315
Notes341
Index365

Interesting textbook: Millennium Fruit Soup Cookbook or Kitchen Witchs Guide to Brews and Potions

Rice Book: The Definitive Book on Rice, with Hundreds of Exotic Recipes from Around the World

Author: Sri Owen

Containing over 250 rice recipes from around the world, this cookbook also includes information on: the many varieties of rice

the nutritional value

its history and agriculture

the cults, cultures and myths surrounding it

and its importance through the ages.

Library Journal

Owen, an Indonesian-born food writer and cookbook author who now lives in England, includes a lengthy introductory section covering rice and history and politics, cultivation, and even the myths and folklore associated with this popular staple grain. This is followed by 200 recipes from a wide variety of international cuisines. Many of these dishes are indeed exotic and will be unfamiliar to American readers; some are somewhat complicated or time-consuming, but the instructions are well written and the headnotes informative. Marie Simmons's Rice, the Amazing Grain ( LJ 12/91) includes dozens of simpler recipes, but most libraries will want Owen's more unusual collection as well.

Booknews

Subtitled, The Definitive Book on the Magic of Rice with Hundreds of Exotic Recipes From Around the World. Preceding the recipe section is about 75 pages of information on rice as a crop, a food, a commodity, and shaper of myths and rituals, governments, and industries, and on the various rice varieties, grades, brands, and types. Illustrated with line drawings. Annotation c. Book News, Inc., Portland, OR (booknews.com)



A Wandering Feast or For the Love of Garlic

A Wandering Feast: Journey Through Jewish Culture of Eastern Europe

Author: Yale Strom

An original and uplifting view of a world lost, reborn, and rediscovered This is a delightful book that welcomes the reader to a wonderful journey through the Jewish culture of Eastern Europe: the still-vibrant villages and homes, the Yiddish folkways, the toe-tapping Klezmer music, and heart-warming traditional food. Yale Strom documented his journey--organized around fourteen specific visits to authentic villages in Eastern Europe--with a fascinating travelogue that includes inspiring stories, photographs, music that has never been printed, and recipes. He reveals that a culture long feared to be gone forever is still very much alive.



Read also Pita The Great or Cheese and Cheese Making Butter and Milk

For the Love of Garlic: The Complete Guide to Garlic Cuisine

Author: Victoria Renoux

If you have a passion for the robust flavor and pungent aroma of garlic, here is a book guaranteed to both delight and satisfy. If you are simply interested in learning more about this amazingly popular plant, this book will fascinate you with the secrets of garlic's centuries-old magic. For the Love of Garlic is a celebration of an astonishingly versatile food. It explores garlic's past and present, and provides a wide variety of delicious kitchen-tested garlic recipes designed to tempt not only garlic aficionados, but all lovers of great cuisine Part One begins by looking at the history, lore, and many uses of this culinary treasure. It examines how garlic's active compounds have been proven to heal illness and maintain radiant health. Also included is a section on growing and buying this gourmet marvel. Part Two indulges in the tastes and pleasures of garlic. The author first discusses cooking techniques and special utensils that can enhance the use of this ingredient. She then offers eighty-five tempting dishes that will allow you to indulge all your garlic fantasies.

Whether given as a gift or used as a personal reference, this beautifully designed and illustrated work will prove itself to be a useful and informative guide time and time again.

Library Journal

Does the mention of 40-Clove Garlic Chicken make your mouth water? Are you interested in learning about the history and healing powers of garlic? Perhaps you'd like to know how to throw a garlic-tasting party? If the answer to these questions is yes, then natural foods author Renoux (The Arrowhead Mills Cookbook) has written the book for you. Much more than a cookbook, this covers the history, varieties, and properties of one of the most popular kitchen ingredients. In fact, only about one quarter of the text is recipes, so those looking strictly for new ways to use the pungent herb might be disappointed. The recipes included are mostly easy-to-prepare standards, although often with a twist from a unique ingredient or two. An example of this would be tabbouleh made with Quinoa rather than the usual Bulgur wheat. All recipes emphasize healthful, fresh ingredients and, of course, lots of garlic. Overall, an interesting treatise on an item most of us use but probably know little about; purchase for larger cookery collections or where there is interest.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2005 Reed Business Information.



Tuesday, January 13, 2009

Pita The Great or Cheese and Cheese Making Butter and Milk

Pita The Great

Author: Virginia T Habeeb

The authoritative book on baking plain and whole wheat pita at home. Featuring instructions for making a half-dozen basic breads-each one low in sodium, fat, and calories, and guaranteed not to leak--Pita the Great transforms the unassuming pita into fabulous fare indeed.

Making the book even more special are the 100 dazzling recipes for fillings, toppings, and accompaniments. You'll find fabulous renditions of such classics as Hummus Bi Tahini , Kibbeh Samak, and Baba Ghanouge. For the lunchbox, there's Egg Salad with Taratour. Perfect for a weeknight dinner is the Herb Broiled Chicken with Onion on a Pita. Certain to impress any guest are Walnut Stuffed Grape Leaves or Gingered Fig Montrachet. There's even pita for dessert, including Pita Cheese Crepes with Orange-Blossom Syrup. It's the time-honored bread, brought completely up to date.

Selection of the Book-of-the-Month Club and Better Homes & Gardens Family Book Service. 77,000 copies in print.



Book review: Strangers in Blood or Decision Making for Technology Executives

Cheese and Cheese-Making, Butter and Milk

Author: James Long

Long and Benson's 1896 work provides instruction on the manufacture of specific cheeses. The authors pay particular attention to gourmet cheese varieties that were more usually produced in Europe, including gorgonzola, camembert, and brie before turning their attention to the best methods for manufacturing traditional English cheeses such as Cheddar, Stilton, Cheshire, and Wensleydale.



Cooking the One Burner Way or Culinary Prescriptions

Cooking the One Burner Way

Author: Buck Tilton

Backcountry cooking doesn't have to be bland if you learn how to prepare more than 150 meals - ranging from the simple to the elaborate - on top of your favorite compact one-burner stove. This essential reference will tell you all you need to make quick and delicious dishes for breakfast, lunch, dinner and even dessert. You'll learn how to select, use and care for your stove. There are tips on setting up your outdoor kitchen and secrets to food and menu planning as well as advice on high-energy drinks and bars. There are over 150 mouthwatering and easy-to-make recipes. (5 1/2 x 8 1/2, 160 pages, illustrations, charts)



Interesting book: Conscious Breathing or Living with RSDS

Culinary Prescriptions: From Textbook to Cookbook

Author: Favorite Recipes Press

This cookbook includes recipes from UAMS employees, along with Arkansas chefs and political leaders. Each recipe has a nutritional profile. Book sections include the standard cookbook fare, along with a Special Chefs section (including the Cooks Tour History) and an International Cuisine section. Proceeds from this community-based cookbook from the University of Arkansas for Medical Sciences benefit scholarships, research and clinics.



Monday, January 12, 2009

Daily Soup Cookbook or Healthy Mexican Cooking

Daily Soup Cookbook

Author: Leslie Kaul

Soup is the ultimate comfort food. It soothes the soul on a cold, rainy day, serves as a one-pot meal on busy weeknight, and nourishes those feeling “under the weather.”

All of the soups in The Daily Soup Cookbook are so thick and satisfying that they serve as entire meals. Drawn from cultures around the world, Daily Soup’s one-pot wonders include Senegalese Peanut, Indian Black Lentil, Jamaican Pumpkin Seed, and Crawfish Etoufée, as well as tried and true classics like Minestrone, French Onion, and Cuban Black Bean. And with dozens of vegetarian, dairy-free, low-fat recipes, a selection of cold soups, and many recipes for stock, this book has something for every soup lover no matter what the season.

The Daily Soup Cookbook will inspire with its soul-and-palate-satisfying approach to this primal food. Combining irreverence with years of commitment to perfecting just one food, the authors have created a truly unusual book of brilliantly simple recipes for the absolute best soups you have ever tasted.

Library Journal

Daily Soup is a popular New York City chain that sells an ever-changing menu of main-dish soups. Close to 200 of their recipes are gathered in their cookbook, mostly organized by main ingredient (plus "Really Delicious Soups That Didn't Fit into Any Chapter"). Wild Mushroom Artichoke Soup, Poblano Corn Chowder, and Bahian Seafood Stew are just some of the wide-ranging, often unusual choices. Recommended for area libraries and other larger collections. Moosewood, the well-known vegetarian restaurant in Ithaca, NY, offers a different special--soup, salad, and bread--every day. In its eighth cookbook, the restaurant collective presents dozens of recipes for soups, main-dish and side salads, and accompaniments, inspired by a dazzling variety of cuisines, from Algerian Tomato Soup and Grecian Isle Stew to Thai Noodle Salad and Louisiana Black-Eyed Pea Salad. Some of the recipes are vegan, and there are seafood soups and salads for those who eat fish. For most collections. Copyright 1999 Cahners Business Information.



See also: Psychology in Organizations or Cities Change and Conflict

Healthy Mexican Cooking: Authentic Low Fat Recipes

Author: Velda De La Garza

This edition, sporting a new cover, features 160 wholesome Mexican ingredients and is now available in both English and Spanish. "Here's an excellent collection of authentic low-fat Mexican recipes . . . easy to follow and so delicious your family won't even notice the reduction of fat!"--The "Baldwin Bookworm/Ledger Book Review". 256 pp.



Passover Seders Made Simple or Mantra

Passover Seders Made Simple

Author: Zell Schulman

There are many new faces around the Seder table today, and sharing the traditions and rich heritage of the Passover holiday can be challenging. That's why anyone hosting a Seder needs Passover Seders Made Simple. It's the ultimate how-to cookbook for planning a Seder, with lists, explanations, and sources for everything from Kosher foods to ceremonial objects to stocking the Passover pantry. You get six Seder menus to suit individual religious backgrounds, special diets, budgets, and time constraints. With Passover Seders Made Simple, preparing for Passover has never been so easy!



Table of Contents:
Foreword.Acknowledgments. Introduction. Passover Facts. Chapter I. Chapter II. Chapter III. Chapter IV. Chapter V. Chapter VI. Appendices. Bibliography. Index.

Go to: Fresh from the Garden Cookbook or History of Wine in America Volume 1

Mantra: The Rules of Indulgence

Author: Jehangir Mehta

Enter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."

Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book , Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients.

  • Wake up to the enticing aroma of fresh-baked Jasmine-Glazed Doughnuts or delectable Hazelnut Crêpes with Caramel-Pine Nut Sauce.
  • Delight in one of Mehta's celebrated flavor fusions: Salty Caramel Tapioca Tarts, Green Papaya and Persimmon Salad with Pepper-Coconut Sorbet, and Lime-Brushed Melon Mille-feuille with Beet Sorbet.
  • Enjoy Mehta's Persian Caraway Seed Cookies and Falooda with Fresh Strawberry Ice Cream, and experience the best of Mexico and India with a superlative Tres Leches Cake with Coconut-Curry Emulsion, Pears, and Almond.

Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual. This captivating book is perfect for anyone interested in the intersection of the culinary artsand the restorative properties of nature.



Sunday, January 11, 2009

Tropical Asian Cooking or Somethings Simmering

Tropical Asian Cooking: Exotic Flavors from Equatorial Asia

Author: Wendy Hutton

This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional--reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients.

This modern, fresh approach to Asian cooking is in demand around the world today--honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion-from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.



Look this: Zips Pipes And Pens or Narrative of the Life of Frederick Douglass an American Slave

Something's Simmering: Delicious Dishes Scottsdale Style

Author: Scottsdale Healthcare Auxiliary

From sunrise to sunset, something delicious is always simmering in Scottsdale. Bountiful Brunches and Breads, Beguiling Beginnings, Marvelous Mains, Succulent Soups and Salads, Scrumptious Sides and Enticing Endings are within the pages of this cookbook, intertwined with culinary history of this Sonoran desert area from prehistoric time to the present day elegant western community.



Classic Cajun or Sushi Secrets

Classic Cajun: Culture & Cooking

Author: Lucy Henry Zaunbrecher

Revised edition featuring recipes from Mrs. Lucy's TV series. "Real" Cajun cooking and culture from a classic Cajun cook.



Book about: Complete Book Of Hot Spicy Asian Cooking or Japanese Family Style Recipes

Sushi Secrets

Author: Kazuko Masui

Two generations of sushi lovers--mother and daughter--join forces to tell the long and fabulous story of this quintessentially Japanese food, and to offer their differing perspectives. Starting from a simple plate of sushi, they explain the art of making and eating this remarkable cuisine, capture the astonishing atmosphere of the fish market, revel in the uniqueness of each different sushi bar, and discuss the know-how of the sushiya (or sushi maker). In addition, they provide more than 40 recipes, all explained in detail and illustrated with wonderful photos.



Drink to Your Health or Complete Idiots Guide to Smoothies

Drink to Your Health!: Delicious Juices, Teas, Soups and Smoothies That Help You Look and Feel Great

Author: Anne McIntyr

To Life!

From juices and teas to soups and smoothies, this imaginative collection of delicious drinks from around the world has been compiled to help you look and feel great. These luscious and easy-to-prepare recipes will help lift your spirits and soothe your soul, and warm you up and cool you down, as well as recover from a wide range of illnesses and ailments. Features include:

  • In-depth profiles of the healing qualities and benefits of twenty-five key ingredients -- from almonds and apples to barley and beetroot, and from garlic and ginger to oats and onions
  • More than 120 recipes from sources around the world -- from China and Russia to North and South America, the Caribbean, and Europe
  • Specifics for vegetarians, vegans, and people suffering from certain food intolerances
  • Traditional wisdom married with discoveries from modern medical science
  • Gorgeous full-color illustrations and detailed step-by-step instructions
Beautiful, informative, and comforting, Drink to Your Health will show you simple ways to make yourself feel a lot better.



Books about: Liderança Eficaz e Gestão em Assistência

Complete Idiot's Guide to Smoothies

Author: Ellen Brown

Join in the smoothie craze at home!

From old favorites to new combinations, these 150 recipes include such fantastic fruit flavors as Purely Peach and Coconut Mango. Readers will learn everything they need to know to whip up fruit, dairy, non-dairy, sweet, and even alcoholic smoothies, add healthy supplements, and make low-fat, low-carb, and kid-friendly smoothies.

• Includes 150 delicious recipes
• Contains easy-to-make recipes for low-carb, non-dairy, low-fat, and dessert smoothies

Author Biography: Ellen Brown was the founding food editor of USA Today, and has authored the IACP/Seagrams Award-winning Gourmet Gazelle Cookbook, along with six other cookbooks. She is the author of The Complete Idiot's Guide to Slow Cooker Cooking and The Complete Idiot's Guide to Cooking with Mixes.



Saturday, January 10, 2009

John Barleycorn or Old Warsaw Cookbook

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.



Read also Expert Systems in Process Control or Hands on Introduction to LabVIEW for Scientist and Engineers

Old Warsaw Cookbook

Author: Rysia

Drawing on her Polish childhood, the author presents over 850 mouthwatering recipes which can conveniently be prepared in any modern American kitchen. Dishes are arranged by category, with a special section on holiday foods and customs. Throughout, piquant anecdotes and charming line drawings relate Poland's cuisine to its bounteous tradition of hospitality, warming body and soul together.



Cooking in Provence or Fish

Cooking in Provence: Over 70 Timeless Recipes

Author: Alex MacKay

Four years ago, chef Alex Mackay and photographer Peter Knab realized a dream when they opened Le Baou d’Infer, a cooking school in the heart of the Provençal countryside. In this pictorially stunning cookbook, they present an enticing selection of Provence’s classic dishes. In harmony with the changing seasons, more than 70 recipes capture the tastes and smells of the region—Braised Peppers with Anchovies and Olives; Grilled Mussels with Basil; Roasted Sea Bass with Fennel; Leg of Lamb Stuffed with Herbs; Sautéed Ceps and Chestnuts in Red Wine Sauce; Figs in Blackberry Coulis. This book is born not only from a passion for the flavors of the region but also for its way of life, here beautifully evoked in photos and descriptions of Provence’s local markets, its residents, and its glorious scenery.

Says chef Raymond Blanc, “I watched Alex Mackay become a master during his time with me at Le Manoir aux Quat’ Saisons, and I have always said he is more French than a Frenchman. The recipes in this book show his passion and knowledge while taking you on a tour of all the things I love to eat and experience whenever I’m in Provence.”



Table of Contents:
Foreword6
Le Baou d'Infer7
Introduction9
Les Jardins de Provence15
Au Bord de la Mer37
Bouillabaisse and Other Stories67
The Hunt, the Harvest and Winter113
Sweet Provence139
The Provencal Pantry163
Index190

Interesting textbook: Microsoft Visual C 2005 Step by Step or Professional Design Techniques with Adobe Creative Suite 3

Fish

Author: Sophie Grigson

Grilled, fried, roasted, or steamed, fillets or steaks, whole or boned, on or off the shell, sauced lavishly or dazzling in pure simplicity-there is nothing so fine as fish that has been cooked with love and care. Fish is delicious, healthy, and easy to prepare, but there are still many cooks who worry about what to buy and what to do with it. In Fish, these problems are addressed and solved. Sophie Grigson has collected more than 180 marvelous fish recipes-Tuna Teriyaki with Soba Noodles, Maryland Crab Cakes, Provençal Fish Soup, Thai Squid Salad, Yucatan Fish Tortillas-and if anyone can teach you about matters piscine, expert William Black can! Armed with helpful tips on buying, storing, and preparing fish, you will soon share this couple's passion and expertise.

Library Journal

Daughter of the late Jane Grigson, Sophie Grigson is a well-known British food writer in her own right. Black, her husband and an authority on fish and sustainable fisheries, provides the practical information on fish and seafood, while she presents close to 200 recipes, from Grilled John Dory with Salsa Verde to What-You-Will Stew. Grigson has a lively style and a delightful turn of phrase, and her recipes are fresh and mostly simple, although they do presume some kitchen experience. It's too bad that the publisher didn't undertake an Americanized edition of the book, which would have made it accessible to a much wider audience. (Although there is a chart of American substitutions for some fish, and many recipes list alternatives, much of the information is specific to Great Britain, and British recipe terminology is often a different language from ours.) Nevertheless, this is strongly recommended for special and larger collections. Copyright 1999 Cahners Business Information.



Friday, January 9, 2009

Vegetarian Cooking from Trinidad and Other Caribbean Islands or Im in the Mood for Food

Vegetarian Cooking from Trinidad and Other Caribbean Islands

Author: Primwatee Maharaj Groover

Not a vegetarian? Not a problem. This cookbook is for anyone who likes to cook and wants to try a different cuisine. These delicious recipes can be used as side dishes for any occasion. These recipes are not only healthy, but also very pleasing to the eye, and rich in flavor. From salads to appetizers, to soups and dals, to the secret of making different types of rice, delicious vegetables, and desserts with a Caribbean flair, everyone will discover a favorite dish. Growing up in Trinidad, the food was tasty and wholesome, yet light and filling. My athletic daughters were competing at international levels and it was important that the meals were balanced. In order to maintain their strength for the long hours of training, I had to find a way to get them to eat nutritiously. These dishes seemed to work well.



Look this: The Power Broker or Reclaiming the Sky

I'm in the Mood for Food: In the Kitchen With Garfield

Author: Jim Davis

Over the years, Garfield the cat has struck a chord with readers who can identify with his laid-back, shall-we-say-lazy approach to life. The famous feline-whose passion for food and sleep is matched only by his aversion to diet and exercise (he prefers lie-downs to sit-ups)-has become the poster cat for all kinds of people, none of whom would ever describe themselves as "Type A's."

So what's wrong with that? Twenty-five years after cartoonist Jim Davis introduced this lovable character to newspaper readers, Garfield's timeless appeal remains at an all-time high. And to celebrate a quarter century as the world's favorite feline, Garfield introduces I'm in the Mood for Food: In the Kitchen with Garfield. Chock-full of tasty recipes, the cookbook also features spot art and food-related Garfield comics in color.

I'm in the Mood for Food includes chapters on family food, party food, pasta, outdoor cooking, kids' recipes, snacks and desserts. Consider some of these mouth-watering morsels:

  • Lazy Cat's Lasagna

  • Color Me Hungry Red Pepper Potato Frittata

  • Royal Roasted Lemon-Herb Chicken

  • I'd Rather Be Happy Than Thin Chocolate-Chunk Cookies

    All in all, I'm in the Mood for Food will appeal to cooks everywhere, especially those who love Garfield and, like him, believe that the best things in life are edible.

    Children's Literature

    Although designed with an adult market in mind, any kitchen-competent adolescent can follow these simple recipes to produce basic meals. There are a number of lasagna recipes—standard, deluxe, and vegetarian. Standard calls for a can of tomato sauce, while the deluxe and vegetarian varieties rely on cans of crushed tomatoes and a certain amount of diced veggies. Overall, then, the emphasis is on comfort foods: spaghetti and meatballs, mac and cheese, Tex-Mex chili. Comfort, of course, carries over into desserts. Who would think that the production of S'Mores requires an entire two-page essay on technique? And then there is the raison d'etre for the entire enterprise. This, naturally, is the appending of pertinent "Garfield" strips as well as a few single, possibly new, Garfield the Cat/hapless Jon images onto the pages, which add a certain cheerful color to the slim book. This is not a cookbook meant to compete with Julia Child but, for a franchise product, the end result is fairly successful.



Wild Jams and Jellies or Mushroom Feast

Wild Jams and Jellies: Delicious Recipes Using 75 Wild Edibles

Author: Joe Freitus

Jam lovers looking for an alternative to preservatives, synthetic sweeteners, and artificial flavors have long turned to wild edibles as a source for their own spreads and condiments. Wild Jams and Jellies is an excellent primer on the art and science of creating these delectables, covering all the equipment you'll need as well as essential techniques for selecting plants, adding sugar and pectin, cooking on a stove or microwave, choosing containers, and creating a firm seal. It also includes hundreds of time-tested recipes, from familiar favorites such as cranberry sauce and grape jelly to more exotic selections like passion flower rum sauce and manzanita chow chow. Each one is a delicious treat, more flavorful, nutritious, and satisfying than anything you'll find in a supermarket. Contains countless recipes for jams, jellies, pickles, preserves, sauces, and butters.

Author Biography: Joe Freitus is a teacher, outdoorsman, and wild food enthusiast who has served as a consultant to the University of Massachusetts, the United States Air Force, and numerous other organizations. He lives in Williamsburg, Virginia. Salli Haberman is an illustrator living in Nashua, New Hampshire.



Look this: Macroeconomia

Mushroom Feast: A Celebration of All Edible Fungi, Cultivated, Wild and Dried, with Recipes

Author: Jane Grigson

Truffles. . .shiitakes. . .morels -- mushrooms conjure visions of one of the most intriguing and subtle of all comestibles. The average cook can be mystified by how best to prepare these gastronomic treats, while epicures hunger for new ways to expand their repertoires.

Jane Grigson presents more than 250 mushroom recipes -- from simple to highly sophisticated -- for soups, sauces, stuffings, main courses, and more that will satisfy the curiousity and appetites of mushroom dabblers and diehards alike. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguish edible from poisonous fungi for those who venture to pick their own, and charming line drawings of the 21 most common species.

While poet W.H. Auden immortalized 'dear Jane Grigson' in The Entertainment of the Senses, Grigson, an artist in her trade, is best known for her own wonderful books on food. The Mushroom Feast is an indispensable classic for all those who love mushrooms as much as this rare find: a fine, timeless, literary cookbook.

People

Jane Grigson is France's underground gourmet and England's answer to Julia Child.

People

Jane Grigson is France's underground gourmet and England's answer to Julia Child.