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.