Chocolate Books

Cheese or Managing Humans Resources in the Hospitality Industry

2009-12-06T13:19:00.000-08:00

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)

Cakes and Ale or Commonsense Book of Wine

2009-12-05T09:37:00.000-08:00

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

2009-12-04T05:56:00.000-08:00

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.

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

2009-12-03T02:15:00.000-08:00

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?

	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

2009-12-01T22:33:00.000-08:00

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.

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.

	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

2009-11-30T18:52:00.000-08:00

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

2009-11-29T15:11:00.000-08:00

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

2009-11-28T11:30:00.000-08:00

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.

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

2009-02-23T13:15:00.000-08:00

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

2009-02-22T09:34:00.000-08:00

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

2009-02-21T05:52:00.000-08:00

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

2009-02-20T02:10:00.000-08:00

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

2009-02-18T22:29:00.000-08:00

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

2009-02-17T18:48:00.000-08:00

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.

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

2009-02-16T15:07:00.000-08:00

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

2009-02-13T07:36:00.000-08:00

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

2009-02-10T17:05:00.000-08:00

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.

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

2009-02-09T13:22:00.000-08:00

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

2009-02-08T09:40:00.000-08:00

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.

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

2009-02-07T05:57:00.000-08:00

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

2009-02-06T02:16:00.000-08:00

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

2009-02-04T22:34:00.000-08:00

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

2009-02-03T18:52:00.000-08:00

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.

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.

Delias Kitchen Garden or The Culture of Food

2009-02-02T15:10:00.000-08:00

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.

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

2009-02-01T11:28:00.000-08:00

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

2009-01-31T07:46:00.000-08:00

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.

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

2009-01-29T15:47:00.000-08:00

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

2009-01-28T12:05:00.000-08:00

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

2009-01-27T08:23:00.000-08:00

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.

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

2009-01-26T04:41:00.000-08:00

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

2009-01-25T00:59:00.000-08:00

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

	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

2009-01-23T21:17:00.000-08:00

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.

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

2009-01-22T17:36:00.000-08:00

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.

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

2009-01-21T13:53:00.000-08:00

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

2009-01-20T10:11:00.000-08:00

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.

Swedish Food and Cooking

Author: Anna Mosesson

Traditions, Ingredients, Flavors, 60 Classic Recipes.

Some Like It Hot or Alabamas Historic Restaurants and Their Recipes

2009-01-17T23:42:00.000-08:00

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."

	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

First Time Cook or Urban Cookbook

2009-01-17T13:00:00.000-08:00

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

2009-01-17T02:18:00.000-08:00

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.

Oranges Lemons and More or Complete Guide to Cocktails and Drinks

2009-01-16T14:37:00.000-08:00

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

2009-01-16T05:54:00.000-08:00

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.

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.

Cooking with David Burke or Food for Today

2009-01-15T19:12:00.000-08:00

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?

Ch. 1	The Making of an American Chef	3
Ch. 2	Small Things / Large Flavors	23
Ch. 3	Starters and Small Meals	51
Ch. 4	Soups and Pan Stews	75
	An Introduction to the Following Three Chapters: Building a Dish	91
Ch. 5	Building a Dish With Fish and Shellfish	93
Ch. 6	Building a Dish With Fowl	127
Ch. 7	Building a Dish With Meat	137
Ch. 8	Flavored Oils, Vinaigrettes, and Sauces	159
Ch. 9	Desserts	187
Ch. 10	Presentations	221
	Acknowledgments	227
	Index	229

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

2009-01-15T09:30:00.000-08:00

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

2009-01-15T00:47:00.000-08:00

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.

You Dont Need Meat or Rice Book

2009-01-14T13:05:00.000-08:00

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?

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

2009-01-14T03:23:00.000-08:00

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.

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.

Pita The Great or Cheese and Cheese Making Butter and Milk

2009-01-13T16:41:00.000-08:00

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

2009-01-13T05:58:00.000-08:00

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.

Daily Soup Cookbook or Healthy Mexican Cooking

2009-01-12T18:17:00.000-08:00

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.

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

2009-01-12T09:34:00.000-08:00

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!

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.

Tropical Asian Cooking or Somethings Simmering

2009-01-11T22:51:00.000-08:00

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

2009-01-11T13:10:00.000-08:00

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

2009-01-11T04:27:00.000-08:00

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.

John Barleycorn or Old Warsaw Cookbook

2009-01-10T16:46:00.000-08:00

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.

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

2009-01-10T07:04:00.000-08:00

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.”

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.

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

2009-01-09T20:22:00.000-08:00

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

2009-01-09T09:39:00.000-08:00

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.

Miss Charmings Guide for Hip Bartenders and Wayout Wannabes or Pet Food Nation

2009-01-08T21:57:00.000-08:00

Miss Charming's Guide for Hip Bartenders and Wayout Wannabes: Your Ultimate One-Stop Bar and Cocktail Resource

Author: Cheryl Charming

Miss Charming’s Guide for Hip Bartenders and Wayout Wannabes is a new approach to the top-selling bartending category, providing readers with all of the insider tips they need to become a top-shelf bartender-at home or as a career.

Packed full of fun illustrations, hints, tricks, tips and recipes, Miss Charming’s Guide for Hip Bartenders and Wayout Wannabes is a one-stop reference for readers looking for a fun-filled, practical guide on how to tend bar full time, part time or party time!

Introduction     1
The History of Booze     9
Mixers and Garnishes     25
Recipes to Remember     33
Getting the Job     72
Bartend Like a Pro     80
Bar Tricks and Magic     102
Drinking Fun and Facts     115
Tools of the Trade     143
Quick Reference Charts     155
Online Resources     163
Glossary     175
Indexes     195
About the Author     215

Look this: Bury the Chains or Faith of My Fathers

Pet Food Nation: The Smart, Easy, and Healthy Way to Feed Your Pet Now

Author: Joan Weiskopf

In response to the horrific national pet food recall, and the subsequent death of beloved dogs and cats all over the country due to tainted commercial food, this book will offer expert advice and easy-to-follow instructions on the best way to keep your pet's diet nutritionally sound without relying on mass-produced food.

Joan Weiskopf, a noted expert on pet care and a professional dog breeder, trainer and handler, will teach pet owners the most nutritional way to feed their pets for a long, happy, and healthy life, "without feeding them from out of a bag or a can." Backed by a solid education in the animal sciences, which includes two years at the Tufts University School of Veterinary Medicine, Joan will base this highly prescriptive and easy-to-read book on a solid list of Q&A's from concerned pet owners everywhere. She will address the hazards of feeding your pet commercial foods and offer time-tested, home-kitchen perfected recipes and instructions about how to properly feed your animals based on their breed, ancestry, activity level, age, and state of health. This will be a book of pet wisdom from a nationally-known pet expert who has no professional or financial connections with any commercial or pharmaceutical pet care companies.

Most importantly, the author will explain why commercial pet food can be dangerous to your pet's overall health even when it hasn't been tainted. As Joan says, "Up until twenty years ago, none of our pets were fed out of a bag or a can. They ate healthy table scraps in moderation from our own formerly healthy diets, and they lived to be strong, happy and healthy without the help of mass-market, factory-produced food. Eating from the table is more nutritionally sound for a well-balanced family pet diet."

Art of the Dessert or Sushi Traditional Japanese Cooking

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

Art of the Dessert

Author: Taran Z

Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in The Art of Dessert she shares nearly 100 recipes for artfully distinctive desserts - the summation of her long and distinguished career as a baker. Amernick's creations often recall familiar foods and flavors - a cheese danish, for example, or a Reese's Peanut Butter Cup - but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelee.

Spanning the whole range of dessert possibilities - cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches - The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Souffle Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving.

Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert componentsand garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.

Publishers Weekly

As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the introduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetition: for instance, listing ingredients and technique for pastry cream twice in five pages, with a very minor variation—two tablespoons coffee extract for Coffee Eclairs after Robert and two tablespoons Pear William plus heavy cream for Custard-Filled Babas with Pear William. Some cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied. Similarly, readers with a feel for history will cherish anecdotes from the author's years in the White House kitchen and her fond relationships with bygone culinary stars, while those in a hurry to get baking may skim the interstitial matter. But everyone—newcomer and seasoned pro—will find solid and sometimes revelatory information about such basic matters as oven temperature. And the triple chocolate terrine she devised when working for Jean-Louis Palladin at the Watergate restaurant is a simple (though tricky) classic that's worth the price of admission. (Apr.)

Sushi & Traditional Japanese Cooking: The Authentic Taste Of Japan: 150 Timeless Classics And Regional Recipes Shown In 250 Stunning Photographs

Author: Emi Kazuko

Discover the exotic flavours and exquisite simplicity of this classic cuisine, with a guide to ingredients, techniques and over 100 stunning recipes.

Bachelorette Party Games And Activities or Hors Doeuvres

2009-01-08T02:33:00.000-08:00

Bachelorette Party Games And Activities

Author: Courtney Cook

Courtney Cooke, North America's #1 author of shower planning books, has documented the most popular (albeit risque) bachelorette party games and activities for all to enjoy.

Go to: Creative Wedding Showers or Vermont Castings Modern Grilling

Hors D'oeuvres

Author: Gillian Duffy

Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.

Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.

Bride and Grooms First Cookbook or Turkey

2009-01-07T16:51:00.000-08:00

Bride and Groom's First Cookbook: Recipes and Menus for Cooking Together in the 90s

Author: Abigail Kirsch

The Bride and Groom's First Cookbook is indeed a first - the first modern and manageable teaching cookbook for young couples whose sophisticated tastes outdistance their kitchen skills and available time. This easy-to-use teaching book is designed for young working couples who will be sharing the cooking and entertaining chores at home. The recipes are designed to please the well-trained palate, but no culinary skill is assumed. Each recipe includes a list of necessary utensils, a clear set of do-ahead instructions, tips for serving, and variations. In addition, there is a section of complete menus for entertaining in a number of styles on different occasions, from a tailgate picnic to a formal dinner for in-laws or the boss. Each menu includes a timetable for completing all preparation chores and dividing them efficiently between two people. And last but not least, there are a glossary of cooking terms, a list of essential pantry ingredients, and a checklist for a bridal registry.

Book about: Guns Bullets And Gunfights or Conscience of a Conservative

Turkey: Mediterranean Cuisine

Author: Konemann

Balkan Cookbook or One Year of Healthy Hearty Simple One Dish Meals

2009-01-07T08:08:00.000-08:00

Balkan Cookbook

Author: Vladimir Mirodan

Using ingredients that are readily available, Balkan cooking relies on good vegetables, fish, meat, and orchard fruits. Its genius is to use spices subtly and in combinations not found in any other cuisine.

New interesting book: The Triathletes Guide to Run Training or Sacred Plant Medicine

One Year of Healthy, Hearty & Simple One-Dish Meals: 365 Low-Fat, Fat-Free, Delicious and Time-Saving Recipes

Author: Pam Spaud

The original one-dish meals best-seller is now revised and updated. When You don’t Have the Time or energy to prepare elaborate dishes but want healthy, home-cooked meals, this book has exactly what you need—every day of the year. Already a best-seller, this convenient collection is now revised and updated with more than a month of new and improved recipes, complete with food exchanges and expanded nutrition information. One Year of Healthy, Hearty & Simple One-Dish Meals shows you how to create 365 irresistible meals, many of which are low-fat and fat-free, and low in calories, cholesterol, and salt. Delicious dishes include:

Tomato Asparagus Salad
Pleasing Vegetable and Bean Soup
Grilled Lemon and Lime Chicken
Vermicelli with Peppers
Delicious Easy Oven Stew
Baked Fillet of Sole
Grilled Lamb Steaks
Turkey Vegetable Skillet

This book is specially bound to lie flat while using.

Cookie Decorating or Gracious Welcome

2009-01-06T20:27:00.000-08:00

Cookie Decorating

Author: Bethany Heald

The most difficult thing about making these cookies? Not gobbling them up all at once! Serve them with coffee, put a few in a child's lunchbox as a surprise, hang them from a Christmas tree, or tuck them into a pretty box as a gift: with these recipes and simple decorating ideas, anyone can bake these tasty and beautiful treats. Many of the recipes are freezer-friendly, all have been tested to assure that they work perfectly every time, and there are even templates for creating cookies in every shape from butterflies to the ever-popular dinosaur. Enjoy decadent nibbles such as bitter chocolate cookies decorated with gold leaf; fun teddy bear cookies; a savory delicacy such as parmesan cookies dusted with cayenne pepper; and a healthy Banana Bran cookie.

Interesting book: Study Guide for Use with Fundamental Financial Accounting Concepts or Effective Measurement and Management of It Costs and Benefits

Gracious Welcome: Etiquette and Ideas for Entertaining Houseguests

Author: Amy M Nebens

They're coming for how long? This utterly charming guide brings together inspiration and advice for planning a visit that's relaxing and enjoyable for guest and host alike. From invitations no one could refuse to advice on furnishing a cozy guest bedroom and stocking a well-appointed bath, A Gracious Welcome is a refreshing approach to sharing the home turf with family and friends. Ranging from luxurious craft projects such as handmade bath salts to simple additions like a bedside bouquet of sweet-smelling flowers, here are pages of ways to make every guest feel welcome. Whether home is a bungalow in the 'burbs, an uptown pied-a-terre, or a roomy weekend cabin, hosts will find plenty of useful inpiration, plus ideas for easy meals. Chockful of tips for clever outdoor activities and day trips to please all ages, and adorned with delightful photographs throughout, A Gracious Welcome is an invaluable helper when loved ones come to stay.

Pasta arroz y salsas or China Moon Cookbook

2009-01-06T10:44:00.000-08:00

Pasta, arroz y salsas (Le Cordon Bleu Tecnicas Culinarias Series)

Author: Jeni Wright

Containing step-by-step illustrations, recipes from professional chefs, expert advice, trade tips, and illustrated ingredient guides, this series is categorized by food group. The seven titles provide winning combinations of beautifully presented dishes and techniques for basic food preparation for each specific category. Each title in the series can stand alone or they can be used as a set for a complete resource reference.

Author Biography: Jeni Wright is a food writer. Eric Treuille is a chef. Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.

Go to: The Secret Plot to Make Ted Kennedy President or Harvard Business Review on the Persuasive Leader

China Moon Cookbook

Author: Barbara Tropp

The "Julia Child of Chinese cooking" (San Francisco Chronicle), Barbara Tropp is the chef/owner of one of San Francisco-s most popular restaurants, author of a ?magicalO (Barbara Kafka) first cookbook, and a gifted teacher. She is also the inventor of ?Chinese bistro,O a marriage of home-style Chinese tastes and techniques with Western ingredients and inspiration, an innovative cuisine that stuffs a wonton with crab and corn and flavors it with green chili sauce, that stir-fries chicken with black beans and basil, that tosses white rice into a salad with ginger-balsamic dressing.

Casual yet impeccable, and as balanced as yin and yang, these 275 recipes burst with unexpected flavors and combinations: Prawn Sandpot Casserole with Red Curry and Baby Corn; Spicy Tangerine Beef with Glass Noodles; Pizzetta with Chinese Eggplant, Wild Mushrooms, and Coriander Pesto; Chili-Orange Cold Noodles; Sweet Carrot Soup with Toasted Almonds; Wok-Seared New Potatoes; Crystallized Lemon Tart; and Fresh Ginger Ice Cream.

It-s East meets Westódazzlinglyóin ?A truly original culinary mindO (Kirkus) Winner of a 1992 IACP/Julia Child Cookbook Award. Selection of the Book-of-the-Month Club-s HomeStyle Books. 146,000 copies in print.

Publishers Weekly

In this wide-ranging collection of recipes from her famed Chinatown cafe, the doyenne of California Chinese cuisine offers a ``private cooking school'' for cooks who want to enter the ``world of traditional Chinese flavors combined with exclusively fresh ingredients.'' Beginning with the ``pantry'' chapter on basic condiments like five-flavor Oil and China Moon pickled ginger, Tropp ( The Modern Art of Chinese Cooking ) moves throughout the meal, offering signature recipes, like plum wine chicken salad with sweet mustard sauce, and Hoisin pork buns with ginger and garlic. An entire chapter is devoted to the meat that is ``symbolically central to the entire Chinese culture''--pork. Not surprising for a book that is as much a course in method and culture as a collection of recipes, instructions are detailed and descriptive. True to her hybrid East-West cuisine, Tropp reveals eclecticism in her observations about cooking: In one chapter she praises traditional Chinese seafood cooking and presentation practices for following ``the integrity of the fish''; a few pages later, she muses about that modern American invention, plastic wrap. Stylish illustrations that simultaneously recall a modern upscale restaurant menu and a 1950s Vogue are also true to the mixed nature of Tropp's cuisine. Author tour. (Dec.)

Library Journal

Tropp, author of The Modern Art of Chinese Cooking and chef/owner of San Francisco's China Moon Cafe, is a talented and passionate cook. Her new book is filled with hundreds of creative, unusual, and fascinating recipes. However, ``homestyle'' does not quite seem the word to describe them. Many have lengthy ingredients lists, and many dishes require components from other recipes for their preparation--not necessarily complicated on their own, but in the end somewhat daunting for busy home cooks. Nevertheless, the recipes are inspired and mouth-watering. Tropp's sidebars--on every page--are filled with information about Chinese cooking and food in general. This unique book is recommended for most collections. BOMC HomeStyle Books selection.

Tammy Wynette Southern Cookbook or Complete Idiots Guide to Being Vegetarian

2009-01-06T00:02:00.000-08:00

Tammy Wynette Southern Cookbook

Author: Tammy Wynett

These 279 delightful, down-home recipes from the First Lady of Country Music include such flavorful Southern favorites as Mississippi-Style Stuffed Bell Pepper and Corn-meal-Fried Potatoes. Country Music Association's Female Vocalist of the Year and Grammy-winner, Wynette sprinkles personal anecdotes throughout the book.

Complete Idiot's Guide to Being Vegetarian

Author: Frankie Avalon Wolf

Time to veg out!

This updated and revised guide to the joys of vegetarianism features-for the first time-75 delicious recipes! You will learn how to prepare and savor main dishes and sides, smoothies, breakfasts, snacks, and more. A great introduction to the vegetarian lifestyle, this edition has tips on changing eating habits as painlessly as possible and covers the health and psychological aspects of going "veg."

Hors DOeuvres or Joy of Cheesecake

2009-01-05T13:20:00.000-08:00

Hors D'Oeuvres

Author: Jan Weimer

Savory Bacon & Onion Tartlets, flaky Filo Triangles with Spinach & Feta, crunchy Bruschetta with Olives & Roasted Peppers -- these are among the tantalizing hors d'oeuvre recipes you will soon master with this book.

Williams-Sonoma Mastering Hors d'Oeuvres is a complete cooking course in a single volume. The opening describes various types of finger food and appetizers, including dips and spreads and cold and hot hors d'oeuvres, and the ingredients you need to make them. You will also learn how to cook, season, and serve hors d'oeuvres, from readying your mise en place to adding sophisticated finishing touches.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make a pastry dough for tartlets or how to shuck an oyster. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season food as you go -- one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients round out your comprehensive hors d'oeuvre-making course.

In these pages, you will find more than fifty classic recipes that tell you, in both pictures and words, how every dish you cook should look and taste from beginningto end. Whether you are an aspiring novice or an accomplished home cook, Mastering Hors d'Oeuvres will help you make every time you entertain a special occasion.

Go to: Business Communication Today or Advertising and Integrated Brand Promotion

Joy of Cheesecake

Author: Dana Bovbjerg

The possibilities for cheesecake creativity are as rich as your imagination. By varying ingredients, proportions, and baking times, you can produce a cheesecake that is heavy or light, moist or dry, cakelike or smooth. This book contains chapters on ingredients and techniques to aid you in your improvisation.

Harrys Bar or Dictionary of Nutraceuticals and Functional Foods

2009-01-05T01:39:00.000-08:00

Harry's Bar: The Life and Times of the Legendary Venice Landmark

Author: Arrigo Oharryy Cipriani

A meeting place for writers, artists, models, stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry's Bar in Venice has remained one of the world's most renowned watering holes for more than sixty years. Here for the first time is the history of this most venerable of saloons, as entrenched a fixture of the Venetian landscape as the Doge's Palace, the Basilica, and the Piazza San Marco. Beginning with its founding in 1931 by a humble but enterprising Venetian barman named Giuseppe Cipriani and a wealthy American named Harry Pickering, we follow Giuseppe and his son Arrigo through World War II, when Harry's Bar was requisitioned by the fascists and turned into a mess hall for Mussolini's navy, while the real festive meals were served at the Cipriani house; the raucous liberation in 1945, when Allied Army officers took up virtual residence at the bar and tossed Giuseppe around the dining room like a rugby ball; and up through the postwar years, when Harry's Bar became a virtual club for the world's glitterati. Here too are the stories behind the Ciprianis' great inventions, from the "carpaccio" appetizer, which has become a generic term for thinly sliced raw meat or raw fish with a white sauce, to the bellini, the now famous pink cocktail made of pureed white peaches and Italian champagne. The author also treats us to the adventures and misadventures of Harry's New York nephews, Harry Cipriani on Fifth Avenue, the only restaurant that was ever stolen from its director between lunch and dinner, and the Bellini in the old Taft Hotel.

Publishers Weekly

At the height of its fame, before and just after WWII, Harry's Bar in Venice was one of the most popular watering places in Europe. There was a mystique about itcompounded of excellent food and drink, a comfortable atmosphere and the warmth of its host, Giuseppe Ciprianithat attracted a clientele of international celebrities. His son, Arrigo, who took over from his father and is also a novelist (Heloise and Bellinis), chats about its history, the specialties of the house and some of its more eccentric or famous clientele. Hemingway, Capote, Orson Welles, Barbara Hutton, Valentina, the Aga Khan and various European royals make brief and not memorable appearances here, as do other regulars. But much of this memoir focuses on the financial deals and problems of other less famous Cipriani hostelries in Giudecca, Torcello and New York City. The author is at his best when he ruminates about the preferred shape of a table, the difference between snobbery and genuine luxury and the fad for "light" cuisine. But, though often entertaining, this will burden no one with its depth or style or revelations, and it suffers by comparison with more notably literary innkeepers' memoirs. Photos. (Oct.)

Library Journal

Arrigo Cipriani is the son of Giuseppe Cipriani, the founder of Harry's Bar, a successful Venice restaurant and frequent destination of the rich and famous during the Forties and Fifties. Cipriani is a frequent contributor to Italian magazines and a published novelist, so his style is interesting and informative, not unwieldy or too technical. He describes in a lively fashion his father's early training in grand hotel restaurants and the decisions he made on the type of cuisine, furniture, tableware, and, most important, the proper manner to use with guests (accommodating but not servile) in his new establishment. Those looking for kiss-and-tell revelations about such frequent patrons as Ernest Hemingway, Orson Welles, the Aga Khan, or other members of cafe society will be disappointed. As Cipriani points out, a successful restaurateur is discreet. Later chapters tell the story of the construction and operation of Cipriani's, the New York counterpart of Harry's Bar. Black-and-white illustrations of the restaurants and some of their most famous patrons are included. Suitable for collections specializing in famous restaurants and landmarks of high society.Mary Ann Parker, California Dept. of Water Resources Law Lib., Sacramento

Dictionary of Nutraceuticals and Functional Foods

Author: N A Michael Eskin

Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough and accessible manner. Comprehensive and complete, the Dictionary of Nutraceuticals and Functional Foods is the first reference of its kind written explicitly for this rapidly developing field.
The book provides clearly written, concise, science-based information on over 470 nutraceutical and functional food products and compounds. Each entry lists the most current information on the product or compound and its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references. In addition, this thorough reference contains 172 chemical structures, 102 figures, 73 schemes, and 64 tables to facilitate recognition and understanding.
Concise and accessible, the Dictionary of Nutraceuticals and Functional Foods is a convenientsingle source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods.

Conversation Starters or New Good Food

2009-01-04T16:57:00.000-08:00

Conversation Starters

Author: Countney Cook

Break-the-ice and prevent awkward moments with Conversation Starters. Another great title from Meadowbrook Press's successful card deck line, the deck features 52 personal questions designed to start conversations that are both interesting and entertaining. Great for dates or a group of friends.

New interesting textbook: Guatemaltecas or Market Structure and Foreign Trade

New Good Food: Shopper's Pocket Guide

Author: Margaret M Wittenberg

This convenient pocket guide packs the knowledgeable information of the original whole foods bible into a concise, easy-to-carry format. Focusing mainly on core food products available at large-scale supermarkets and natural foods stores, easy-reference entries help shoppers navigate their many options when choosing organic, whole, local, and sustainably and ethically produced foods.

History of Food or Forever Summer

2009-01-04T06:15:00.000-08:00

History of Food

Author: Maguelonne Toussaint Samat

Everything you eat has a story behind it. If you relish savory steaks you'll delight in the story of the Roman emperor who kept his figure by eating 40 pounds a meat a day. According to legend, you may even one day discover the genie of the tea, an ancient Chinese poet. Compiling countless references and illustrations, History of Food serves up delicious research on the common groceries you buy and some not-so-common foods eaten throughout the world.

This well-written volume discusses the historical significance of food and myths surrounding various delectable treats. It describes hunting and gathering, ancient rituals surrounding certain foods, and a vast array of cooking techniques. History of Food is a must-have for your kitchen.

Publishers Weekly

Although this voluminous compendium, mixing social and natural history, is a worthy resource, it lacks verve and narrative coherence. Toussaint-Samat, a French journalist and sociologist, is more accomplished at describing the past, such as the origins of hunting and gathering, than the uses of food today and the development of modern cuisine. The author canvasses the world but emphasizes Europe and especially France, which may interest Francophiles for Toussaint-Samat devotes more attention to foie gras than to pasta. The book contains interesting information--on winemaking at monasteries and the role of merchants in the Middle Ages--but subjects like chocolate and chilis beg for more creative exposition. Illustrations. (Dec.)

Courtney Greene - Library Journal

From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and social impact of food. Extensively researched, with quotations from a wide array of historical sources, the volume does tend to focus slightly more on Europe than on other parts of the world, although there is a visible effort to provide balanced coverage. While some areas receive more intense scrutiny-wine, for example, rates over 30 pages-other topics are skimmed over: an entire section of the book covering sugar, chocolate, tea, coffee, and confectionaries, all significant introductions, fills only 50 pages. While not precisely a book to be read from cover to cover, this will be a useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Changes include a new preface, epilog, updated bibliography, and chapter addressing recent issues relating to food. Recommended for larger public and academic libraries, although those whose collections include the first edition should not consider it an essential update.

	Foreword
	Acknowledgements
	List of Illustrations
	Introduction	1
I	Collecting, Gathering, Hunting	7
1	Collecting honey	15
2	The history of gathering	39
3	Hunting	72
II	Stock-Breeding, Arable Farming: Meat, Milk, Cereals	89
4	The history of meat	93
5	The history of dairy produce	113
6	The history of cereals	125
III	The Three Sacramental Foods: Oil, Bread, Wine	201
7	The history of oil	205
8	The history of bread and cakes	223
9	The history of wine	247
IV	The Economy of the Markets	291
10	The history of fish	296
11	The history of poultry	336
V	Luxury Foods	365
12	Treasures from the sea	373
13	The treasure of the forests	407
VI	The Era of the Merchants	443
14	An essential food	457
15	Spice at any price	480
VII	New Needs: Sugar, Chocolate, Coffee, Tea	547
16	The lure of sugar	552
17	Confectionery and preserves	565
18	Chocolate and divinity	574
19	Coffee and politics	581
20	Tea and philosophy	596
VIII	Orchards and Kitchen Gardens	607
21	The tradition of fruits	621
22	The evolution of vegetables	688
23	The potato revolution	711
IX	Science and Conscience in the Diet	729
24	Preserving by heat	735
25	Preserving by cold	749
26	The assurance of dietetics	755
	Notes	764
	Bibliography	782
	Index	787

Look this: Complaint Management or Outsourcing the Sales Function

Forever Summer

Author: Nigella Lawson

Now in paperback: the delicious companion volume to Nigella’s TV series Forever Summer — filled with over 100 additional recipes created exclusively for the book.

“Even when sunshine is a distant memory and the only trace of holiday is the sand on the bottom of your discarded holiday flip-flops, don’t consign yourself to winter blues.”
—Nigella Lawson

In Forever Summer, Nigella Lawson offers irresistible summery recipes that can be eaten at any time of the year, venturing out of the kitchen to give picnic, barbecue and beach food a touch of her inimitable culinary style. The key is simplicity, freshness, enjoyment — good food, no sweat.

The food ranges from around the world: from simple Italian pasta dishes to Middle Eastern breads; from Prawn and Black Rice with Vietnamese Dressing to Moroccan Roast Lamb; and food that conjures up the traditional strawberries-and-cream feel of an English summer afternoon or Indian summer evening at home. Keeping the sun shining, there’s a fabulous selection of unusual desserts — from Anglo-Italian Trifle to Slut-red Raspberries in Chardonnay Jelly. And to complete the summer mood, there are cocktails, both classic and new.

Abundant with gorgeous colour photographs, Forever Summer is about easy cooking and easy eating; laid-back recipes that keep you feeling like summer never ended; and that the kitchen is, in Nigella’s words, “not a place you escape from, but the place you escape to.”

Gourmet

Nigella is an icon.

People

Vivid and fresh.

New York Times

Brings to life the sensual aspects of cooking, helping you understand the pleasure of the journey.

Bon Appetit

Nigella Lawson has done more than anyone recently to revive the art of cooking for the sheer fun of it.

Publishers Weekly

Setting the warm, relaxed tone befitting the season, U.K. food goddess Lawson (Nigella Bites) presents her newest volume as an ode to summer, to freshness, and, in gray weather, to a time to "conjure up the sun, some light, a lazy feeling of having all the wide-skied time in the world to sit back and eat warmly with friends." Befitting a book of simply prepared summer dishes, Lawson takes her inspiration from such warm climes as southern Europe, the Middle East and southeast Asia. For starters, Lawson offers Grilled Eggplant with Feta, Mint and Chilli, where the ingredients are rolled inside the thinly sliced eggplant, and then moves on to Flatbread Pizzas, whose dough is made with za'atar, a mixture of thyme, sumac and sesame. Her pastas and salads are innovative and wonderfully fresh, such as Linguine with Chilli, Crab and Watercress; Watermelon, Feta and Black Olive Salad; or Shrimp and Black Rice Salad with Vietnamese Dressing. Main courses include Keralan Fish Curry with Lemon Rice, as well as Porchetta, which is chopped pork shoulder cooked with fennel, garlic and rosemary and sandwiched within a ciabatta roll. Winding down the meal, Lawson serves such cooling fare as Figs for a Thousand and One Nights, which are broiled and then pulled open until they look like "young birds squawking to be fed worms by their mommy" before they are drizzled with rose water, orange water and sugar. As viewers of her shows will notice, the book's photos-of both Nigella and the food-are just as cool and luscious as the recipes themselves. (Apr.) Copyright 2003 Reed Business Information.

Bluefish Cookbook or Rum Punch and Revolution

2009-01-03T20:33:00.000-08:00

Bluefish Cookbook: Delicious Ways to Deal with the Blues

Author: Greta Jacobs

This book offers dozens of creative ways to prepare one of the Atlantic's most delicious--and most abundant--fish. It includes easy, kitchen-tested recipes for chowders, salads, fish cakes, sandwiches, fritters, soups, and even a pate. Old standards, such as Baked Stuffed Bluefish, and more exotic selections, such as Thai-style Blue Satay, will make even the most bluefish-rich household a place of culinary diversity. Also included are a primer on filleting and basic cooking methods, plus instructions on how to smoke bluefish and how to steam fillets in your dishwasher! This sixth edition includes several new recipes, archival photographs, and amusing anecdotes about bluefish and bluefishing.

A sampling of recipes:
Pesto Pasta Blues
Bluellabase
Marinated Bluefish with Chinese Vegetables
New Orleans Blues in Shells
Bluefish with Shrimp Sauce

Recipes in The Bluefish Cookbook from notable restaurants:

Bluefish in Guinness Batter, from O'Connor's Restaurant, County Cork, Ireland
North Wharf Fish House Stew, from Rob Mitchell's North Wharf Fish House, Nantucket
Spicy Bluefish with Summer Savory, from Michael Shannon's Club Car Restaurant, Nantucket
Bluefish Dijonaise, from Fiddler's Seafood Restaurant, Chester, Connecticut

New interesting textbook: We Are What We Eat or Good Housekeeping Easy Skillet Meals

Rum, Punch and Revolution: Taverngoing and Public Life in the 18th Century

Author: Peter Thompson

'Twas Honest old Noah first planted the Vine
And mended his morals by drinking its Wine;
He justly the drinking of water decry'd;
For he know that all Mankind, by drinking it, dy'd . . .
From this piece of history plainly we find
That Water's good neither for Body or Mind;
That Virtue and Safety in Wine-bibbing's found
While all that drink Water deserve to be drown'd.
--from a drinking song by Benjamin Franklin

There were, Peter Thompson notes, some one hundred and fifty synonyms for inebriation in common use in colonial Philadelphia and, on the eve of the Revolution, just as many licensed drinking establishments. Clearly, eighteenth-century Philadelphians were drawn to the tavern. In addition to the obvious lure of the liquor, taverns offered overnight accommodations, meals, and stabling for visitors. They also served as places to gossip, gamble, find work, make trades, and gather news.

In Rum Punch and Revolution, Thompson shows how the public houses provided a setting in which Philadelphians from all walks of life revealed their characters and ideas as nowhere else. He takes the reader into the cramped confines of the colonial bar room, describing the friendships, misunderstandings and conflicts which were generated among the city's drinkers and investigates the profitability of running a tavern in a city which, until independence, set maximum prices on the cost of drinks and
services in its public houses.

Taverngoing, Thompson writes, fostered a sense of citizenship that influenced political debate in colonial Philadelphia and became an issue in the city's revolution. Opinionated and profoundly undeferential taverngoers did more than drink; they forced their political leaders to consider whether and how public opinion could be represented in the counsels of a newly independent nation.

Peter Thompson is Sydney Mayer Lecturer in Early American History at the University of Oxford and a Fellow of St. Cross College.

Early American Studies

Peter Thompson shows how opinionated and undeferential taverngoers in colonial Philadelphia did more than drink—they forced their political leaders to consider whether and how public opinion could be represented in the counsels of a newly independent nation.

We Are What We Eat or Good Housekeeping Easy Skillet Meals

2009-01-03T11:51:00.000-08:00

We Are What We Eat: Ethnic Food and the Making of Americans

Author: Donna R Gabaccia

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits—and thus, the make-up and direction of the American cultural mainstream—is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon—and a thoroughly entertaining history of our culinary tradition of multiculturalism.

The story of successive generations of Americans experimenting with their new neighbors' foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which "Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids.

Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans' multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way wesustain life and seek pleasure, we are all multicultural.

Forward

In this academic, yet readable--even entertaining--work, Ms. Gabaccia explores how ethnicity has influenced American eating habits...She answers why every town in America ended up with a Chinese restaurant, how sacred Italian pasta morphed into Spaghetti-Os and why burritos are filled with everything from beans to bok choy...We Are What We Eat is a unique approach to this country's melting pot, and demonstrates the multicultural side of all Americans.

Nature - Anne Murcott

Plenty of thought-provoking and probably little-known details are presented along the way [in We Are What We Eat]...Gabaccia has a lightness of style, but this should not beguile readers into thinking that this is just a pleasing story-book with vivid illustrations. It is a skillfully written professional history imbued with a social anthropological sensibility. I wish that more British social anthropologists (and sociologists) in this field would trouble themselves to return the compliment by paying such diligent attention to social history. Gabaccia not only embraces the anthropological insight that human beings bestow meaning on food, making it not just good to eat but also good to communicate with, but goes on to grasp the other side of the anthropological debate, which requires detailed analysis of the material and economic circumstances that bring people and food together to allow communicative meanings to be created. But more than this, Gabaccia recognizes that understanding eating habits requires not just one but several histories: of recurring human migrations, of agriculture, of (big) business and of consumption. This intellectual attitude and methodological grip on the study of food and eating is the book's great strength.

USA Today - Linda Temple

Today's multiethnic American diet offers intriguing insight into the character of the nation, the subject of Donna Gabaccia's We Are What We Eat...Rigorously annotated and dense with detail, Gabaccia's writing nevertheless evokes knee-buckled puritans and buckskin-clad settlers, sunbonnets and babushkas, and the clamor of street markets at the turn of the century. Drawing from early American cookbooks and immigrant journals, Gabaccia unravels the nation's earliest 'regional creoles,' dishes combining cultivated ingredients with indigenous plants, game and seafood, enriched by the foodstuffs of Native American traders...Gabaccia explores the journey of these ethnic foods from pushcarts to the national marketplace and how--despite the homogenizing effects of industrialized canning, milling and meatpacking--ethnic cuisines have retained their essential and often ritualized role in American life.

Associated Press - Ted Anthony

Donna Gabaccia...has assembled an impressive piece of research and writing about [eating]. We Are What We Eat...takes the immigrant metaphor of America--whether it be a melting pot or a tossed salad--and brings it to the dinner table...It's a fascinating trip through everything from the history of Fritos corn chips to the wild rice traditions of American Indians in Minnesota to the rise of ethnic grocery chains in New York City...She sees the popularity of ethnic food as nothing less than a chance to bring together disparate folk--and create a nation of eaters who, through their dining experiences, manage to get along.

Independent [UK] - Christopher Hirst

[A] fascinating guided tour of American foodstuffs...Gabaccia pursues the oscillations of 20th-century taste from the bland mass-market fare of Middle America to the revived interest in ethnic cuisine, particularly in phosphorically powerful pepper sauces. Stressing the 'extraordinary diversity' which runs in tandem with 'homogeneous, processed, mass-produced foods,' she insists that America is 'not a multi-ethnic nation, but a nation of multi-ethnics.

KLIATT

It has long been debated whether the preferred metaphor for American society should be a melting pot in which immigrant and racial minorities cast aside their differences to blend together as unhyphenated Americans or, rather, a mosaic in which discrete racial and ethnic groups practice mutual tolerance to achieve harmonious coexistence in a multicultural nation. A professor of American history, the author of this intriguing treatise examines the evolution of our national identity through the foods Americans have chosen to eat from colonial times to the present. Beginning with the first confluence of diverse European, Native American, and African cuisines in the New World, the author proceeds to show how ethnic foods gradually transformed American eating habits even as the food itself was altered to meet the demands of an ever-changing nation. The hard, chewy bagels favored by Jewish immigrants from Eastern Europe, for example, were largely stripped of their ethnic identity by the time they showed up across the country in a much softer and sweeter conformation. Similarly, traditional Italian, Latin American, and Asian cuisines were radically reinterpreted for the general American public by the likes of Pizza Hut, Taco Bell, and Chun-King—the latter, incidentally, founded by an Italian-American in a Scandinavian section of Duluth before eventually being sold to a food manufacturer in Singapore. The author employs many fascinating examples to show how closely our sense of what it means to be an American has been linked over the centuries to our dietary habits and preferences. Along the way, she reveals the fascinating history of many familiar food products and name brands that playedsurprisingly large roles in shaping our national identity. While younger readers may be bored by parts of this well-documented story, sophisticated YAs are sure to be intrigued by the fresh perspective on American history offered in this well-written and informative volume. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 1998, Harvard Univ. Press, 278p, 23cm, 97-52712, $16.95. Ages 13 to adult. Reviewer: Jeffrey Cooper; Writer/Editor, Long Island, NY, July 2000 (Vol. 34 No. 4)

Library Journal

How did enclaves of immigrants obtain the foods to which they were accustomed in their new homes in America? How did pasta, tacos, and bagels move from ethnic fare to popular American foods? These are the types of questions Gabaccia (American history, Univ. of North Carolina at Charlotte) addresses in this well-researched and thoroughly documented volume. Through case studies and anecdotal records she traces the way immigrant groups, from Colonial times to the present, maintained their culinary identity in spite of efforts to Americanize them. Concurrently, entrepreneurs succeeded in mainstreaming many of these same ethnic foods into American households and culture. Gabaccia concludes that we are "not a multi-ethnic nation, but a nation of multi-ethnics." For culinary history and social history collections. Sherry Feintuch, East Shore Lib., Harrisburg, PA

	Introduction: What Do We Eat?	1
1	Colonial Creoles	10
2	Immigration, Isolation, and Industry	36
3	Ethnic Entrepreneurs	64
4	Crossing the Boundaries of Taste	93
5	Food Fights and American Values	122
6	The Big Business of Eating	149
7	Of Cookbooks and Culinary Roots	175
8	Nouvelle Creole	202
	Conclusion: Who Are We?	225
	Sources	235
	Notes	243
	Acknowledgments	269
	Index	273

Go to: Ayurvedic Medicine or How to Be a Wild Wise and Witty Woman

Good Housekeeping Easy Skillet Meals: Simple to Make, Easy to Clean Up, and Very Delicious (Good Housekeeping Favorite Recipes Series)

Author: The Editors of Good Housekeeping

What could be simpler than tossing fresh ingredients in the skillet to make a mouthwatering meal? On a busy weeknight, nothing beats it for ease of preparation and quick clean-up. Good Housekeeping presents more than 115 tantalizing and varied one-dish recipes for meat, poultry, vegetables, seafood, eggs, and cheese. And there's something for every occasion. Do the kids want comfort food? No problem: try Lasagna tossed with Spinach and Ricotta. Unexpected company dropping by? Impress them with Couscous Paella or Tuscan Steak and Beans. And to help you choose just the right equipment, Susan Westmoreland, Good Housekeeping's Food Director and a trained chef, offers advice on her favorite skillets.

Literary Feasts or Muffins and Quick Breads

2009-01-03T00:08:00.000-08:00

Literary Feasts: Recipes from the Classics of Literature

Author: Barbara Scrafford

A collection of insightful essays on food accompanied by a host of recipes, Literary Feasts explores the significance of food in literature. Each featured meal--from Madame Bovary's wedding feast of chicken fricassee, to Doc's beer milkshake from Cannery Row --has been set down in recipe form as authentically as possible so readers may duplicate them at home.

Drawing on the culinary traditions of the times and cultures at the center of each novel, the author serves up an eggplant epiphany from Gabriel Garcia Marquez's Love in the Time of Cholera, jam tarts from D.H. Lawrence's Sons and Lovers, to Mrs. Ramsay's famous boeuf en daube dinner in Virginia Woolf's To the Lighthouse, and much more. Accompanying thought-provoking essays define the role of food in each work: as a part of a larger metaphor, in Ralph Ellison's Invisible Man; as a way of depicting character, like the bland diet of the dull Mr. Woodhouse in Jane Austen's Emma; as a means of adding vivid detail in Edith Wharton's The House of Mirth.

New interesting book: TCP IP For Dummies Fifth Edition or Accelerated SQL Server 2008

Muffins and Quick Breads: Great Recipe Ideas for Delicious Home Baking

Author: Linda Fraser

Over 75 recipes for quick and simple, home-baked muffins, scones and breads.

Occasions or Recipes from Central Market

2009-01-02T14:27:00.000-08:00

Occasions

Author: Kate Spad

Every occasion calls out for something extra, whether it's flowers you set on the table, foods to honor a special gathering, or the selection of music. For both hostess and guest, consideration of those around you is among the most important qualities for any enjoyable occasion. A smile and sense of humor are also essential, and before the canapés and night lighting a good hostess is ultimately defined by a welcoming and gracious demeanor.

In Occasions, designer Kate Spade invites you into her world of easy, festive entertaining, where the emphasis is not on "the perfect meal" but on having "the perfect time." It's a world where laughter and conversation at dinner parties are encouraged and where spilled red wine on the couch is no reason to stop the music. As Kate says, "Making your guests feel at home is truly an art and it's one worth cultivating."

Any occasion begins with preparation, and at the outset Kate describes such basic components as lighting (votive candles are a must); table linens, flatware, and glassware; flowers (trimmed short and tightly massed); even bedding for overnight or weekend guests. Party shopping lists, hors d'oeuvres and cocktail favorites, and dinner party menus are all included. An "Alphabet of Special Events," from baby showers to tailgate picnics, is both anecdotal and useful for would-be hostesses everywhere.

Whether you entertain a lot or a little, and whether your style is casual or formal, Occasions, with more than 230 charming watercolor illustrations, is a handy and fresh approach to the subject, a book to be treasured today and over the years. Above all, at any gathering "hospitality makes for infectious fun."

Publishers Weekly

Fashion designer Spade has become a sort of style icon of the new millennium. First it was her ubiquitous handbags, then it was shoes, next came stationery and now she's telling us how to pen a thank-you note, what to pack for a beach bonfire and why a summer rainstorm calls for capri pants and flip-flops. This trio of "small books" is targeted squarely at the put-together woman (or the woman who wishes she were put-together). Each book mixes chatty but straight-ahead prose with cute line drawings. Spade's presence is evident throughout, between her personal anecdotes (in Occasions, she lets on, "One of my favorite things to do is shop flea markets, wherever I am") and the charming sketches of women sporting sparkly but demure shoes. While united in theme i.e., the modern woman embracing tradition, grace and old-fashioned beauty the books each have their own niche. Style mainly addresses what-to-wear issues and reads like an abridged version of the recently published style guides from Lucky and InStyle magazines. Occasions focuses on entertaining from cocktail parties to holiday dinners. And Manners covers such subjects as artful conversation and re-gifting. Style is probably the strongest of the three, as it's the subject on which Spade has the greatest authority. But Occasions and Manners are solid, too, if not exactly groundbreaking (they brim with grandmotherly advice, with a bit of Letitia Baldrige's modern etiquette thrown in). Taken together, the books should please hostesses and would-be Marthas of all ages. (Apr.) Forecast: This collection should take off, thanks to Spade's name, planned author appearances at her retail stores, a direct mail campaign to the company's 100,000-plus name mailing list, TV radio and print publicity and a tie-in to the launch of Spade's new "at home" collection. Copyright 2004 Reed Business Information.

	Have You Ever Wondered ...?	4
	Introduction	10
Section 1	The Mise-en-Scene	13
	Decorating the Room
	Shopping for Antiques
	Flowers
	Lighting
	Linens
	The Well-Stocked Cupboard
	Party Shopping Lists
	Music
	Seating
	When the Out-of-Doors Beckons
	Invitations
	Dressing the Part
	The Good Hostess
	The Good Guest
	Surprises and Disasters
Section 2	Tried 'n True Party Standards	59
	Cocktail Parties
	Pre-Party Preparations
	Mixed Drinks
	Shake, Stir, Pour, and Serve
	The Perfect Martini
	Champagne and Cognac
	Wine is Divine
	Beer is a Beverage Too
	Hors d'Oeuvres
	A la Carte, A Table, and Catering
	Dinner Parties
	Dinner Party Checklist
	Special Dinner Parties
	The Art of the Toast
	Dinner Party Trivia
	Weekend Parties
	For the Ideal Guest Room
	Weekend Activities in the Country
Section 3	An Alphabet of Special Events	91
	Anniversary Gifts
	The After-Party Party
	Barbecues
	Birthdays
	Brunches (and Lunches)
	Farewell Dinners
	Holidays
	New Home
	Pienies
	Showers
	Tailgate
	Tea
	Theme Parties
	The Un-Occasion
	Weddings
	Thank You	108
	Select Bibliography	110

Go to: Keyboarding Made Simple or USB Complete

Recipes from Central Market

Author: Phyllis Pellman Good

From the Inside Flap

This new collection of recipes from the standholders of Lancaster, Pennsylvania's beloved Central Market is as lush and full of bounty as the farmers market itself.

Set in the center of lively, historic Lancaster, the market offers richly varied produce, breads, and homemade dishes to its loyal shoppers.

Here, now, are recipes from these same gardeners, farmers, cooks, and bakers. Ever ready to share their plenty, they have brought together their favorite recipes, using fresh ingredients and tried-and-true techniques.

This collection mirrors the market-its traditional foods, rooted deeply in Pennsylvania Dutch soil, and its burgeoning multi-cultural flavor. (A Middle Eastern baker shares an aisle with an Amish vegetable-grower!)

Recipes from Central Market has brisk salads and vegetarian main dishes. On neighboring pages are the comforts of favorite pies and jams and stews. All from the oldest, continually operating farmers market in the United States.

Phyllis Pellman Good is a native of Lancaster County, Pennsylvania. As a teenager she worked on Central Market and today, as a resident of Lancaster City, shops there. She edits books related to the Amish and Mennonites and is the author of a variety of cookbooks, including the top-selling The Best of Amish Cooking. She is the co-author of The Central Market Cookbook, The Best of Mennonite Fellowship Meals, From Amish and Mennonite Kitchens, and 20 Most Asked Questions About the Amish and Mennonites.

Phyllis and her husband, Merle, are the parents of two daughters.

Louise Stoltzfus is also a native ofLancaster County, Pennsylvania, and lives in downtown Lancaster. She, too, has authored several books about Amish and Mennonite life, and cooking: Amish Women: Lives and Stories and Favorite Recipes from Quilters. She is the co-author of two cookbooks with Phyllis Pellman Good-The Central Market Cookbook and The Best of Mennonite Fellowship Meals. She also co-authored the Lancaster County Cookbook.

Publishers Weekly

The authors of The Central Market Cookbook return with another collection of recipes representing the regional cuisine around Lancaster, Penn.-widely known as Amish country. The contributions of those who own and staff the 70 stands reflects the local German heritage. There are recipes for Fladelsppe, pancakes in soup and German cucumber salad. Many of the contributors' favorites seem neither original nor inspired, such as those for potato and chicken salads, chicken noodle soup and tuna noodle casserole. Of greater interest are several recipes for desserts, including Black-Bottom Banana Bars, Glazed Apple Cookies and such Amish specialties as Montgomery and Quakertown pies. A history of the market and descriptions of some of the region's specialties, such as scrapple, are highlighted. (Dec.)

The Bloodless Revolution or Pregnancy CookbookRevised and Expanded Edition

2009-01-01T01:32:00.000-08:00

The Bloodless Revolution: A Cultural History of Vegetarianism from 1600 to Modern Times

Author: Tristram Stuart

"Magnificently detailed and wide-ranging."—Steven Shapin, The New Yorker

Hailed by critics on both sides of the Atlantic, The Bloodless Revolution is a pioneering history of puritanical revolutionaries, European Hinduphiles, and visionary scientists who embraced radical ideas from the East and conspired to overthrow Western society's voracious hunger for meat. At the heart of this compelling history are the stories of John Zephaniah Holwell, survivor of the Black Hole of Calcutta, and John Stewart and John Oswald, who traveled to India in the eighteenth century, converted to the animal-friendly tenets of Hinduism, and returned to Europe to spread the word. Leading figures of the Enlightenment—among them Rousseau, Voltaire, and Benjamin Franklin—gave intellectual backing to the vegetarians, sowing the seeds for everything from Victorian soup kitchens to contemporary animal rights and environmentalism.

Spanning across three centuries with reverberations to our current world, The Bloodless Revolution is a stunning debut from a young historian with enormous talent and promise, "draw[ing] the different strands of the subject together in a way that has never been done before" (Keith Thomas, author of Man and the Natural World). 24 pages of illustrations.

The Washington Post - Mark Kurlansky

Tristram Stuart's thought-provoking book is not a global history of this taboo. Instead, it revolves around the vegetarian movement that began in 17th-century England -- the name first came into use in the 1840s -- and that remains strong today. But there is nothing narrow about the author's focus. Both scholarly and entertaining, The Bloodless Revolution is a huge feast of ideas -- ideas from India and France and America, from ancient Greece and Thoreau and Emerson, from Rousseau, Hobbes, the Kabbalah, the Old Testament, Descartes and Darwin, to name just a few of the better-known sources that weigh in on the meatless diet.

Publishers Weekly

The word "vegetarian" wasn't coined until the 1840s, but Stuart's magisterial social history demonstrates how deeply seated the vegetarian impulse has been in Western culture since the 17th century. Thinkers such as Francis Bacon and Thomas Bushell contended that a vegetarian diet provided a key not only to long life but also to spiritual perfection: God had permitted Adam and Eve to eat only plants, fruits and seeds, and doing so could restore humankind to Edenic wholeness with nature. Seventeenth- and 18th-century travelers to India introduced the Hindu idea of ahimsa (the preservation of all life) as an ideal for a slaughter-free society. Stuart follows the development of vegetarianism through its Romantic proponents Shelley and Rousseau and on into the 19th century, when doctors proffered scientific evidence that human teeth and intestines were more similar to those of herbivores than of carnivores. Looking at literary culture, Stuart notes that Samuel Richardson, Mary Shelley and Jane Austen included vegetarian characters in their novels. Stuart offers a masterful social and cultural history of a movement that changed the ways people think about the food they eat. 24 pages of color illus., b&w illus. throughout. (Jan.) Copyright 2006 Reed Business Information.

Kristin Whitehair - Library Journal

In his first book, historian and freelance writer Stuart explores the advocacy of vegetarianism by numerous individuals and groups in the West from 1600 to the present. Examining various vegetarian practices, he identifies common trends and beliefs while doing important work in highlighting connections between vegetarian advocates and political and social trends. Stuart also profiles influential individuals in the movement, providing historical context; for example, he thoroughly examines the beliefs and impact of 18th-century British vegetarian George Cheyne. Overall, this work is extensively researched and includes detailed descriptions of ideological arguments advocating vegetarianism. Though Stuart himself does not aim to promote vegetarianism, a pro-vegetarian viewpoint is evident throughout. With 24 pages of color illustrations; suitable for undergraduate and graduate readers.

Kirkus Reviews

An epic of non-carnivorous restraint. Stuart, a young British scholar, offers portraits of often little-known figures who would not eat anything with a mother or a face, and he blends these character studies with smart analyses of historical trends and the transmission of ideas. The earliest vegetarians in this account, from the 17th century, were mostly driven by religious ideas, though often with a strong scientific bent. For instance, Thomas Bushell, a disciple of the natural philosopher Francis Bacon, reasoned that, according to the Bible, humans lived to be 900 years old until after the Flood, when God gave them permission to eat meat, after which they started dying off at age 70; logic demanded that vegetarians therefore could live, if not to 900, to at least some greater age. To Judeo-Christian religious impulses, complicated by widespread contact with Hindu and other Indian ideas after the 17th century, were added ethical and proto-ecological arguments, with some maintaining that it was simply wrong to eat things that demonstrably had consciousness, and that creating feed for livestock was a wanton waste of natural resources. All these arguments are with us today, Stuart notes. Along the way, he identifies founding fathers of the self-help movement, including perhaps the first diet doctor in history. He looks into the ideas of Jean-Jacques Rousseau, moved by the rigor of Linnean science to argue that because women had only two breasts, as compared to, say, a wolf's many teats, our kind is likely not innately carnivorous: "Breasts," writes Stuart, "were not just symbols of gentle nourishment and innocence, they bore scientific testimony to humanity's original herbivorous nature."And he examines the effects of Darwinian theory on various strains of vegetarian thought, one of them the ideology propounded by Adolf Hitler, who seems to have thought that eating meat could "purify" him of any Jewishness flowing through his veins. Culinary and cultural history intertwined: readable, and endlessly interesting.

Pregnancy Cookbook,Revised and Expanded Edition

Author: Hope Ricciotti

The latest health and nutritional information, even more scrumptious recipes, and lots of dishes that are quick and easy for expectant parents to prepare. Obstetrician Hope Ricciotti combines experience from her practice with insight from her pregnancies to give the best advice on how to eat for two. She covers the latest nutritional information, including vitamins, iron, folic acid, and calcium, while letting you know which foods are risky, particularly the latest findings on mercury in fish. She gives tips on exercising, minimizing morning sickness, managing fatigue, and how to lose weight safely after the baby is born. Dr. Ricciotti's husband, chef Vincent Connelly, worked with her to create almost 150 delicious recipes that provide all the nutrients needed during pregnancy. The recipes are suited to each trimester and to a pregnant woman's changing palate. Included are chapters on nutrition when planning a pregnancy as well as advice and recipes for the nursing mother. A separate section on desserts anticipates a pregnant woman's cravings for sweets with recipes for delectable cookies and snacks. 53 illustrations.

Author Biography: Hope Ricciotti, M.D., is an obstetrician/gynecologist at Beth Israel Deaconess Medical Center. Vincent Connelly worked as a chef for many years. They live in Brookline, Massachusetts, with their two sons.

Nancy E. Oriol

I wish I had had access to such a complete guide when I was a busy young pregnant doctor.

1001 Low Fat Vegetarian Recipes or Ice Cream Bible

2008-12-31T15:49:00.000-08:00

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

Author: Sue Spitler

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

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

Ice Cream Bible

Author: Marilyn Linton

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

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

Here is a selection of the mouthwatering recipes:

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

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

Asian Ice Cream or Little Chapel on the River

2008-12-31T07:08:00.000-08:00

Asian Ice Cream: For You and Your Kids

Author: Arron Liu

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

New interesting book: Knowing China or Insurmountable Risks

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

Author: Gwendolyn Bounds

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

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

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

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

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

Booklist

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

Publishers Weekly

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

Library Journal

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

What People Are Saying

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

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

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

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

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

Always Superb or Just Chocolate Cookbook

2008-12-30T19:26:00.000-08:00

Always Superb

Author: The Junior Leagues of Minneapolis and Saint Paul

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

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

Just Chocolate Cookbook

Author: Amy Robertson

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

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

2008-12-30T09:44:00.000-08:00

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

Author: Betty Crocker Editors

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

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

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

Look this: Sexy Yoga or Yoga Therapies

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

Author: Phyllis Pellman Good

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

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

Fix-It and Enjoy-It Cookbook brings you —

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

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

Meals to Come or Habanero

2008-12-29T23:02:00.000-08:00

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

Author: Warren James Belasco

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

Library Journal

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

New interesting book: Gourmet Shops of Paris or Fruit

Habanero

Author: Dave DeWitt

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

Risotto or The Mushroom Lovers

2008-12-29T12:24:00.000-08:00

Risotto

Author: Ursula Ferrigno

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

The Mushroom Lover's: Mushroom Cookbook and Primer

Author: Amy Farges

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

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

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

San Francisco Chronicle

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

Internet Book Watch

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

Harriet Roths Fat Counter or The Baby Shower Book

2008-12-29T00:42:00.000-08:00

Harriet Roth's Fat Counter

Author: Harriet Roth

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

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

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

Author: Pauline Glendenning

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

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

2008-12-28T16:00:00.000-08:00

Maida Heatter's Pies and Tarts

Author: Maida Heatter

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

New interesting textbook: The Cure or Fitness for Dummies

Getting the Best from Your Microwave

Author: Carole Bowen

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

Caribbean Cooking or Chocolate

2008-12-28T05:19:00.000-08:00

Caribbean Cooking

Author: John DeMers

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

Publishers Weekly

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

Library Journal

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

Chocolate: From Simple Cookies to Extravagant Showstoppers

Author: Nick Malgieri

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

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

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

Publishers Weekly

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

Library Journal

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

Pottery Barn or Curso de Vino

2008-12-27T19:37:00.000-08:00

Pottery Barn: Dining Spaces

Author: Kathleen Antonson

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

Curso de Vino

Author: Jancis Robinson

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

Cooking Healthy with a Pressure Cooker or Salsas Sauce

2008-12-27T10:55:00.000-08:00

Cooking Healthy with a Pressure Cooker: A Healthy Exchanges Cookbook

Author: JoAnna M Lund

Healthy recipes for any kind of pressure cooker.

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

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

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

Interesting book: HIPAA for Medical Office Personnel or China Market

Salsas/ Sauce

Author: Brigit L Binns

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

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

2008-12-26T23:13:00.000-08:00

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

Author: Albert W A Schmid

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

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

Look this: Dueling Chefs or Antioxidant Save Your Life Cookbook

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

Author: Danny Seo

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

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

Extraordinary Meals from Ordinary Ingredients or Egg

2008-12-26T13:31:00.000-08:00

Extraordinary Meals from Ordinary Ingredients

Author: Readers Digest

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

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

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

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

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

Egg

Author: Lyndsay Mikanowski

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

Olive Oil or Keepers

2008-12-26T01:58:00.000-08:00

Olive Oil

Author: Tess Mallos

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

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

Go to:

Keepers: Culinary Treasures from the Heart

Author: Jo Dunbar Snow

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

Breakfast Lunch Tea or Uglesichs Restaurant Cookbook

2008-12-25T16:16:00.000-08:00

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

Author: Rose Carrarini

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

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

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

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

New interesting textbook:

Uglesich's Restaurant Cookbook

Author: John Uglesich

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

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

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

Cheerios Cookbook or Hundred Dollar Holiday

2008-12-25T05:35:00.000-08:00

Cheerios Cookbook: Tasty Treats and Clever Crafts for Kids

Author: Betty Crocker Editors

The o's have it!

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

For more great ideas visit cheerios.com

Beverley Fahey - Children's Literature

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

Hundred Dollar Holiday: The Case for a More Joyful Christmas

Author: Bill McKibben

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

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

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

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

Norah Vincent

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

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

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

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

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

Walter Kirn

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

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

2008-12-24T18:53:00.000-08:00

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

Author: Wayne Gisslen

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

Wall Street Journal

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

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

Book review: Black Pain or The South Beach Diet

World of Wine - Boxed Set

Author: Hugh Johnson

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

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

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

on Jancis Robinson - The Observer

"Our cleverest, most thoughtful wine writer."

Decanter, on Hugh Johnson - Colin Parnell

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

(USA) on Jancis Robinson - Wine Specator

"A writer of breathtaking clarity."

The Good Book Guide on The World Atlas of Wine

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

on The World Atlas of Wine - Decanter

"Wine Book of the Millennium."

Library Journal

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

The Art of the Bar or Juice Alive

2008-12-24T07:12:00.000-08:00

The Art of the Bar: Cocktails Inspired by the Classics

Author: Jeff Hollinger

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

New interesting textbook:

Juice Alive: The Ultimate Guide to Juicing Remedies

Author: Steven Bailey

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

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

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

Chef Daniel Boulud or Jamba Juice Power

2008-12-23T22:30:00.000-08:00

Chef Daniel Boulud: Cooking in New York City

Author: Daniel Boulud

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

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

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

Interesting book: Michelle Obama or Beyond the Body Farm

Jamba Juice Power

Author: Kirk Perron

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

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

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

Stan Dembecki is an Emmy-nominated freelance writer.

	Acknowledgments	ix
	Foreword	xiii
	Introduction	1
1.	Why Fruit? Why Smoothies? Why 21 Days?	7
2.	Power Foods, Power Fruits, and Jamba Boosts!	17
3.	Preparing for 21 Days of Success	59
4.	A 21-Day Smoothie and Juice Guide	89
5.	Delicious Smoothie Recipes	158
6.	Fresh-Squeezed Juice Recipes	209
	Glossary	217
	On-line Resources	223
	On-line Blenders and Juicers	229
	References	230
	Jamba Juice Store Locator	234
	Index	235

Eat Caribbean or Sanders Confectionery Michigan

2008-12-23T11:48:00.000-08:00

Eat Caribbean: The Best of Caribbean Cookery

Author: Virginia Burk

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

	Introduction	6
	Nyam Caribbean Food!	6
	The Caribbean Islands	10
	Markets of the Caribbean	22
	Popular Street and Beach Food	28
	Cook's Notes	38
	Appetisers: Teasers, Tantalisers & Nibbles	40
	Soups: Cooling, Warming & Comforting Bowls	58
	Salads: Side Salads, Crunchy Lunches & Light Bites	70
	Fish: Scrumptious Seaside Selection	86
	Poultry: Saucy Sautes & Sizzling Broilers	102
	Jerk: Traditional, Contemporary & Seriously Hot	116
	Meat: Substantial Stews, Grills & Spicy Roasts	142
	Vegetarian: Healthy, Hearty Hot Pots	154
	Side Dishes: Ground Provisions, Rice, Breads & Plantains	168
	Condiments: Fiery Sauces, Pickles & Dressings	186
	Sweets: Icy Fruits, Sticky Puddings & Delicate Desserts	198
	Drinks: Punches, Juices & Cocktails	214
	Menus: Parties & Menu Planning	224
	Glossary	228
	Index	238
	Thank-Yous	240

Sanders Confectionery, Michigan (Images of America Series)

Author: Greg Tasker

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

	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

	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

1	The emergence of the public house	1
2	The development of the pub	27
3	Designing and planning the pub	57
4	Serving and entertaining the customers	93
5	Advertisement and embellishment	123
6	Over the border	153
7	Great pub myths	165

	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

	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

	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

	Foreword	6
	Le Baou d'Infer	7
	Introduction	9
	Les Jardins de Provence	15
	Au Bord de la Mer	37
	Bouillabaisse and Other Stories	67
	The Hunt, the Harvest and Winter	113
	Sweet Provence	139
	The Provencal Pantry	163
	Index	190

	Introduction	10
Part 1	Getting Started	12
Part 2	Preparing Your Home	36
Part 3	Spending Time with Guests	72
	Resources	116
	Index	118
	Table of Equivalents	120

	Your style	10
	Entertaining	26
	Space	42
	Color	62
	Texture	78
	Furnishings	94
	Outdoors	106
	Lighting	128
	Storage	144
	Display	164
	Room resources	182
	Glossary	186
	Index	188
	Acknowledgments	192

Chocolate Books

Cheese or Managing Humans Resources in the Hospitality Industry

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

Managing Humans Resources in the Hospitality Industry: An Experiential Approach

Booknews

Table of Contents:

Cakes and Ale or Commonsense Book of Wine

Cakes and Ale: The Golden Age of British Feasting

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

The Duchess Who Wouldnt Sit Down or Fresh Eggs

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

The New York Times

Publishers Weekly

Table of Contents:

Fresh Eggs

Herbal Teas for Health and Healing or Specs

Herbal Teas for Health and Healing

Specs: The Comprehensive Foodservice Purchasing and Specification Manual

Table of Contents:

Food And Drink or 101 Vegetarian Delights

Food And Drink (Practically Useless Information Series)

101 Vegetarian Delights

Table of Contents:

Cooking with Merlot or Contemporary Management Theory

Cooking with Merlot: 75 Marvelous Merlot Recipes

Contemporary Management Theory: Controlling and Analyzing Costs in Foodservice Operations

Contributions to Natural History or My Mothers Cookbook

Contributions to Natural History

My Mother's Cookbook

On Chestnuts or Sauvignon Blanc

On Chestnuts: The Trees and Their Seeds

Sauvignon Blanc (Wine Made Easy Series)

Complete Book of Vegetarian Recipes or Seasoned With Words a Cookbook

Complete Book of Vegetarian Recipes

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

Celebration of Soup or Lorenzas Italian Seasons

Celebration of Soup

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

The Cooks Problem Solver or Stirring Prose Cooking with Texas Authors

The Cook's Problem Solver: The Basic Cooking Book

Stirring Prose: Cooking with Texas Authors

Londoners Larder or Conserve Water Drink Wine

Londoners' Larder: English Cuisine from Chaucer to the Present

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

Tea Leaves or Feenies

Tea Leaves

Feenie's: Brunch - Lunch - Dinner

Publishers Weekly

The Day Before Payday Cookbook or Culinary Landmarks

The Day Before Payday Cookbook

Table of Contents:

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

A Taste of Acadie or Fish

A Taste of Acadie

Fish: Chinese Style Made Easy

Labours of Love or Hamburgers and Fries

Labours of Love: And Other Sweet Things

Hamburgers and Fries

The New York Times - Henry Alford

Library Journal

Aunt Carolines Dixieland Recipes or The Country Housewife and Ladys Director

Aunt Caroline's Dixieland Recipes

The Country Housewife and Lady's Director

Peacock Pantry or On Site Foodservice Management

Peacock Pantry

On-Site Foodservice Management: A Best Practices Approach

Star Grazing in Hollywood or Diet Life Expectancy and Chronic Disease

Star Grazing in Hollywood: Reminiscence of a Beverly Hills Restaurateur

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

Advanced Culinary Techniques or How to Pull Cookbook

Advanced Culinary Techniques: Improvisational Cooking

How to Pull Cookbook

2009 Cookies Box Calendars or 2009 Its Happy Hour Wall Calendar

2009 Cookies Box Calendars

2009 It's Happy Hour! Wall Calendar

The Diabetes Snack Munch Nibble Nosh Book or Tasting Italy

The Diabetes Snack, Munch, Nibble, Nosh Book

Tasting Italy: A Culinary Journey

A Bite Off Mamas Plate or Red Sage

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