Brownies & Biscuits Books

Inside the Southeast Asian Kitchen or Cook Book of the Alberta B George Missionary Society of the University M E Church Los Angeles California

2009-12-06T13:39:00.000-08:00

Inside the Southeast Asian Kitchen: Foodlore and Flavors

Author: Tan Su Lyn

A sumptuous gastronomic tour of ten Southeast Asian countries.

Cook Book of the Alberta B. George Missionary Society of the University M. E. Church, Los Angeles, California

Author: Alberta B George Missionary Society

"This little book is the result of the constant and untiring efforts of the young women of the Alberta B. George missionary society of University M. E. Church. The recipes have been carefully compiled and as we send them on their mission we hope they will do thfur bit toward fulfilling the bigger purpose for which we are striving."

Pie or Old Cookery Books and Ancient Cuisine

2009-12-05T09:58:00.000-08:00

Pie

Author: Angela Boggiano

From English “pie and a pint” to American apple pie, everybody loves it! Here is the story of pie—along with the secrets of how to make it—told in irresistible recipes and fantastic photos. First, take a bite of pie history, starting with the first order in a 9th-century French abbey for goose and chicken pies; meet the piemakers; and witness the luscious innovations. Then master the basic art of pastrymaking and learn how to transform even the most frugal vegetable filling into a luxuriant creation with elaborate curves and flutings. Bake Raised Pork Pie, portable pasties for picnics, Christmas mince pies, a succulent pear and nut pie, the ultimate deep cherry pie, and more.

Interesting book: Texturing Modeling or Case Studies in Knowledge Management

Old Cookery Books and Ancient Cuisine

Author: William Carew Hazlitt

Edited by Henry B. Wheatley F.S.A.

The Perfect Cocktail or Idaho a la Carte

2009-12-04T06:16:00.000-08:00

The Perfect Cocktail: Hints, Tips and Recipes from a Master Bartender

Author: Greg Dempsey

Whether you're serving the classic cocktail or the latest specialty shot, today's bartender or host needs to know more than how to splash liquor into a glass.
Pouring a flawless drink is an art, and The Perfect Cocktail shows you how to do it right every time. It covers all the most frequently ordered drinks--the classics like a Bloody Mary and a Dry Martini--but it is also the only guide to include complete recipes for the newest mixed drinks and the latest specialty shots, concoctions with names like Woo Woo and Fireball.
Here are all the drink recipes that you'll ever need to know--and none of the recipes that no one seems to order.
So whether you're a home bartender who wants to pour a perfect drink every time, or a professional who'd like to brush up on technique and stay ahead of the crowd's shifting tastes, The Perfect Cocktail is the most valuable tool behind any bar or in any kitchen.

Books about: Harriet Jacobs or Richard Nixon

Idaho a la Carte: A Gallery of Treasures, Traditions and Tastes from the Beaux Arts Societe

Author: Beaux Arts Societ

A culinary and photographic delight, this cookbook of specially selected recipes is an artistic celebration of the bounty of Idaho.. Each section, called a "gallery," is peppered with beautiful photographs and historical facts of Idaho. Includes a nutritional breakdown of each recipe and a chart of Idaho wines and wineries.

The Food Lovers Guide to Chocolate or Vatchs Thai Street Food

2009-12-03T02:35:00.000-08:00

The Food Lover's Guide to Chocolate

Author: Advantage Publishers Group

The Food Lover's Guide To Chocolate is a glorious collection of chocolate recipes covering cookies, cakes, desserts, candies, and sauces.

Smooth, rich, and versatile, chocolate is the ultimate temptation. Combinations of dark and bitter, light and sweet, with numerous added ingredients ensure there is a favorite dish for every taste.

Recipes have been selected from around the world-including a wide variety of both national favorites and cultural traditions.

Vatch's Thai Street Food

Author: Vatcharin Bhumichitr

Food stalls are an essential part of Thai life and can be found on nearly every city street, bustling market or railway platform across the country. Most Thai's eat at open air specialist food stalls at least once a day, simply because they provide the freshest, most authentic and tasty Thai cooking there is. This book introduces key street dishes from across Thailand that are simple and easy to prepare at home. Recipes originate from every area of this beautiful country, providing a balanced mix of meat, seafood, vegetarian and sweet dishes. In addition the 'before you begin' section, introducing ingredients and cooking techniques, provides all you need to take up your wok with confidence.

Country Classics II or The Portable Baker

2009-12-01T22:54:00.000-08:00

Country Classics II

Author: Ginger Mitchell

A follow-up to Country Classics I, this edition continues with more delicious home-cooking recipes. These simple dishes call for ingredients you already have in the pantry. New to this edition is the Holidays section featuring Hand Dipped Chocolates and Gingerbread Place Cards. This book is written with busy people in mind.

Interesting book: Think Big or The Teenage Investor

The Portable Baker: Baking on Boat and Trail

Author: Jean Spangenberg

The Spangenbergs offer 120 recipes for yeast and quick-breaddelectables, including breads, biscuits, scones, coffee cakes, and sweet breads. Recipes include quantities for both fresh and dry ingredients, as well as substitution lists and nutritional guidelines.

Lifelong baker Jean Spangenberg is a geologist, author, teacher, and chef. With her husband, Sam, she runs Adventure Foods, which has supplied trail food to such folks as Iditarod dogsledders, Antarctic explorers, round-the-world sailboat racers, numerous summer camps, and mountaineering and river-running expeditions. The Spangenbergs live in the mountains of western North Carolina.

Pasta or 101 Things to Do with Meatballs

2009-11-30T19:12:00.000-08:00

Pasta

Author: Patrick Jagos

Tortelloni in brodo, wan-tan, Swiss pizocceri: all of it is pasta! Both China and Italy claim to be the inventors of pasta, and both cuisines have had a long lasting influence. But pasta is found all over the world. Through their recipes, Gunter Beer and Patrik Jaros tell of the journey of pasta and its rise to fame in gourmet cuisine. This book shows you pasta in all its aspects, from classic Italian and Asian recipes to Euroasian fusions and variations from the Pacific, including noodles in a coffee and cardamom sauce.

Interesting book: Kosher for Everybody or Medicinal and Aromatic Plants

101 Things to Do with Meatballs

Author: Stephanie Ashcraft

Enjoy a comfort food favorite on top of spaghetti, and a whole lot more!

Meatball Sliders White Bean Salsa Chili

Saucy Meatball Grinders

Spicy Jamaican Jerk Meatballs

Sesame Stir-Fry

Easy Meatball Pizza

And more!

Mini Meatball Hamburgers 12Meatball Jalapeno Poppers 13Meatball Sliders 14Meatball Bruschetta 15Bacon-Wrapped Meatballs 16Thai Pizza 17Puff Pastry Meatball and Mushroom Pockets 18Malaysian Meatballs 19Crescent-Wrapped Meatballs 20Southwest Taco Salad 21Parmesan Meatball Biscuits 22Easy Meatball Nachos 23 Soup, Stews, & Chili Meatball Minestrone 26Tortellini Meatball Stew 27Family Favorite Egg Noodle Soup 28Taco Soup 29Southwestern Cilantro Rice Soup 30Meatball Chowder 31Chinese Beef Noodle Soup 32Winter Stew 33Crowd-Pleasing Meatball Chili 34White Bean Salsa Chili 35Meatball Zucchini Orzo Soup 36Cheesy Rice and Hamburger Soup 37Garden Veggie Soup with Bow Tie Pasta 38

Sandwiches, Wraps, & More

Philly Meatball Sub Sandwiches 40Saucy Meatball Grinders 41Coney Meatball Subs 42Pesto Meatball Baguette Sandwiches 43Piping Hot Buffalo Subs 44Roasted Pepper and Meatballs on Rye 45Mediterranean Meatball Sandwiches 46Italian Focaccia Meatball Sandwiches 47Swedish Meatball Hero 48Open-Faced Meatball Sub 49Fall Cranberry Wrap 50Yummy Stuffed Pitas 51Easy Sloppy Joes 52

Dressed-Up Meatballs

Crowd-Pleasing Meatballs 54Marinated Meatballs 55Sweet and Spicy Meatballs 56Cranberry Sauerkraut Meatballs 57Italian-Style Cocktail Meatballs 58Blue Cheese Buffalo Balls 59Sports Day Meatballs 60Magnificent Meatballs 61Saucy Meatballs 62Teriyaki Meatballs 63Maple Meatballs 64Feta Meatballs with Cucumber Yogurt Sauce 65Spicy Jamaican Jerk Meatballs 66Asian Meatball Appetizers 67Ginger Ale Meatballs 68Cheesy Meatballs 69Salsa Verde Meatballs 70Holiday Meatballs 71Sour Cream Sauced Meatballs 72

Pasta Dinners

Meatball Fettuccine Alfredo 74ChipotleMeatball Pasta 75Florentine Meatballs and Noodles 76Meatballs in Blue Cheese Sauce 77Slow-Cooked Tomato Soup Meatballs 78Easy Meatball Lasagna 79Pesto Spaghetti and Meatballs 80Ricotta-Stuffed Shells and Meatballs 81Baked Ziti and Meatballs 82Eggplant Parmesan 83Italian-Tossed Tortellini 84Ravioli Meatball Stir-Fry 85Meatball Stroganoff 86Amazing Meatball Tortellini 87Cheesy Broccoli Meatballs 88

Dinners with Rice

Easy Rice and Meatballs 90Meatballs in Curry Sauce 91Sesame Stir-Fry
92Swiss Mushroom Meatball Casserole 93Creamy Meatball and Brown Rice Casserole 94Pineapple Meatballs and Rice 95Meatballs with Orange Peanut Sauce 96Cajun Shrimp and Meatball Goulash 97Creamy French Onion Meatballs 98Meatballs with Apricot Hoisin Sauce 99Enchilada Meatballs 100Creamy Rice and Meatballs 101Taste of the Islands Meatballs 102

Family Favorites

Meatballs in Tomato and Corn Sauce 104Sweet and Sour Meatball Kabobs 105Caesar Meatball Kabobs 106Breakfast Burritos 107Easy Meatball Pizza 108Southwest Crescent Pockets 109Meatball Pot Pie 110Instant Soft Taco 111Meatball Fajita Quesadillas 112Baked Beefy Mac and Cheese 113Stuffing-Covered Meatball Casserole 114Enchilada Casserole 115Spicy Meatball Burritos 116Tater Tot Kid s Casserole 117Hash Brown Meatball Casserole 118Kid-Friendly Taco Casserole 119

Take Four or New Frontiers in Western Cooking

2009-11-29T15:31:00.000-08:00

Take Four

Author: Joanna Farrow

Packed with stunning photography and luscious recipes this book is the ultimate proof that delicious food doesn't have to be complicated. Each recipe uses only four ingredients.

New Frontiers in Western Cooking

Author: Greg Patent

Celebrate and explore the ongoing culinary renaissance in the American West with this collection of more than 125 original recipes - some sophisticated, some simple, all inviting, and all offering an incredible combination of flavors unique to the American West.Think of the West and you think of great traditional food - game meat of al kinds, wild mushrooms, salmon and trout, apples and berries, and whole grains. But the many new immigrants to the West, from Asia, Mexico, Russia, and elsewhere, have introduced an exciting variety of new flavors. The result . . . wonderful new tastes! From Venison Chili with Singapore Hot Sauce to Stir-Fried Pheasant with Ginger and Orange, from Huckleberry Pie to Treasure State Tropical Cake, New Frontiers in Western Cooking offers fresh recipes using ingredients available throughout this vast and varied region. Join chef Greg Patent and bring the excitement of American Western cooking into your own kitchen. (8 1/2 x 10 1/4, 256 pages, b&w photos, recipes)

Comprehensive Diabetic Cookbook or A Taste and Tour of Northeast Country Inns

2009-11-28T11:50:00.000-08:00

Comprehensive Diabetic Cookbook

Author: Dorothy Kaplan

This comprehensive diabetic cookbook offers 100 nutritionally sound recipes. It provides easy-to-prepare recipes for fruit and vegetable salads, breads, beef, poultry, fish, veal, ground beef, lamb, cheese and eggs, soups, sauces, desserts and beverages. A sample list of these tasty, easy-to-prepare dishes include

Banana Nut Bread
Fillet Mignon
Lasagna
Pasta Primavera
Fajitas
Chicken Pot Pie
Jambalaya
Omelet
Cinnamon Coffee Cake
Ice Cream Float

Non-diabetics also benefit from these delicious meals and desserts, as these special foods are prepared with close attention to fat, sodium and cholesterol levels. These tasty, healthy and attractive dishes are sure to please everyone.

Go to: Chicken or Cider Making

A Taste and Tour of Northeast Country Inns

Author: Jacqueline W Simak

Over 200 recipes from over 100 Country Inns, plus historical and personal information about the inns and their keepers.

Carmens Kitchen or Kitchen Confidential

2009-02-23T13:36:00.000-08:00

Carmen's Kitchen: Collection of my Family's Favorite Worldwide Healthy and Tasty Recipes

Author: Carmen Kolenda

It's hard not to hear or read about nutrition, health, or fitness, since scientific research provides strong evidence, "we are what we eat". I have selected my favorite recipes which I have modified in order to reduce the added calories from fat, sugar and carbs. I am confident you will give each recipe a high score in superb taste.

New interesting book: Winning the War against Asthma and Allergies or 100 Questions and Answers about Colorectal Cancer

Kitchen Confidential: Adventures in the Culinary Underbelly

Author: Anthony Bourdain

New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

Onion A.V. Club - Joseph Klein

Anthony Bourdain's Kitchen Confidential has already turned a few stomachs with its frank discussions of what goes on in the kitchens of America's favorite restaurants. He revels in anecdotes that would make an Ozzy Osbourne roadie question the catered stuff on his plate. Sex, drugs, sex near food while on drugs: Bourdain gleefully dishes the dirt on some of his former haunts, from the fish houses of New England to the elegant-on-the-outside eateries of New York. Yet the tone he takes with his joyously muckraking expose/memoir follows a distinctive rhythm, a blunt, boastful swagger that recalls some accounts of organized crime. Bourdain is just as likely to tantalize with his descriptions of food as disgust with his descriptions of the people and actions swirling around it, the activities disgusting yet somehow funny at the same time. It's an exhilarating combination often invoked in mobster tell-alls, but while there's more than a little goodfella in Bourdain -- he dices, dresses, and dishes with trash-talking braggadocio -- he clearly loves what he does. While he admits early on that the call of the kitchen often comes only after every other option has failed, he clearly enjoys working in such terrible conditions. It's like he has the key to the ultimate backroom club, a place of privilege where everyone operates with a different set of rules and gets off on a different set of thrills. Eat to live, don't live to eat, the saying goes, and for Bourdain, life is never better than when he's the one doing the cooking.

Restaurant Business

With equal parts wit and wickedness, Bourdain [does] the unthinkable by revealing trade secrest that chefs and restauranteers cringe to read.

USA Today

...the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.

Denver Post

You'll laugh, you'll cry...you're gonna love it.

New York Magazine

Utterly riveting, swaggering with stylish machismo and precise ear for kitchen patois.

Publishers Weekly

Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: `Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir.

Morse Partners

From that magical boyhood visit, when he became a "foodie" in France, to today, when he is executive chef of the chic New York bistro, Les Halles, Tony Bourdain has experienced it all. A graduate of the Culinary Institute of America, he learned his trade, as he puts it, "knocking around" Europe and toiling in some famous multi-starred restaurants in New York and cities north, west, east, and south. He has served as dishwasher, prep-drone, fry-cook, grillardin, saucier, and sous-chef along the way, and the strange and exotic and horrendous subculture of the professional kitchen is as familiar to him as the meals he and his fellow "lifers" turn out, noon and night, in the great -- and sometimes not so great -- restaurants of our world.

Now, in this astonishingly frank, often outrageous, more-often hilarious romp of a book, Bourdain opens up the swinging, clattering kitchen doors to show vividly, pungently, "what it feels like, looks like, and smells like in the clutter and hiss of a big-city restaurant kitchen."

Woven in are the stories of some of the great and less than great characters he has known--Howard, the "revered elder statesman of Cape Cod cookery," with wild, unruly white hair and a gin-blossomed face, who had a lifelong love affair with seafood and wrote two books about it; Tyrone, the broilerman, "big, black, hugely muscled, with a prominent silver-capped front tooth, a fist-sized gold-hooped earring, and a size 56 chef's coat stretched across his back like a drumhead;" "Bigfoot," the giant Jewish restaurateur of Greenwich Village who remains beloved and/or despised by generations of waiters, bartenders, cooks and chefs but who taught Bourdain how to wring the last penny from this hugely difficult business; Nando, the famous pastry chef of the Rainbow Room, who found time to hurl profiteroles at the skaters in the Rockefeller Center rink, sixty-four floors down; Pino Luongo, the "Prince of Restaurant Darkness," who ran a string of Tuscan restaurants in high-priced New York venues; and all the zany, beleaguered, unpredictable talents, many of them immigrants and the self-styled marginals, who have worked for and with Bourdain in his 25 years in the business.

Woven in too are the secrets of the trade and their consequences, sometimes nefarious, for diners: Why Tuesday, Wednesday, and Thursday are the only truly good nights to eat in a restaurant, why chefs rub their hands over customers who want their beef well-done; why seafood frittata is a definite no-no at a weekend brunch.

And with no nonsense clarity, Bourdain spells out in a few pages what it takes to bring your kitchen up to par with the pros. It is not as difficult as you might think. It may take as little as a new Global chef's knife and the right kind of bottle to spritz your serving plates like a pro…

Tony Bourdain may be a master chef by profession, but he is also a born raconteur. A portion of his book, in a somewhat different form, ran in The New Yorker and his portrayal of the "underbelly" of the contemporary big-city restaurant can only be compared to George Orwell's in DOWN AND OUT IN PARIS AND LONDON. The great difference between Orwell's hellish vision and Bourdain's is that Bourdain is enormously proud of his profession, and trumpets its "grandeurs" as well as he bemoans its "miseries." As he puts it, "For me, the cooking life has been a long love affair, with moments both sublime and ridiculous. But like a love affair, looking back you remember the happy times best, the things that drew you in in the first place, the things that kept you coming back for more."

KITCHEN CONFIDENTIAL is that kind of meal.

The Weekly Standard - Joseph Epstein

...the best book I have ever read about the nuts and bolts mechanics of running serious restaurant kitchens...brilliant on the tumult of running a kitchen that might turn out anywhere from two hundred to four hundred serious meals a night...Bourdain is a wild old boy and a bit of a lost soul, and, being strongly anti-malarkey, utterly believable.

USA Today

Bourdain clearly operates with all six burners on scorch, and the result keeps the reader excited.

The New York Times

[A] literary chef, as appreciated for quips as for steak frites.

Newsweek

Unique…mesmerizing.

New York Magazine

Utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.

The Denver Post

You'll laugh, you'll cry…you're gonna love it.

The New York Times Book Review

The guy is hysterical…in a style partaking of Hunter S. Thompson, Iggy Pop and a little Jonathan Swift, Bourdain gleefully rips through the scenery to reveal private backstage horrors.

New York Daily News

Funny, irreverent, scandalous.

	Appetizer
	A Note from the Chef	3
	First Course
	Food Is Good	9
	Food Is Sex	19
	Food Is Pain	25
	Inside the CIA	36
	The Return of Mal Carne	45
	Second Course
	Who Cooks?	55
	From Our Kitchen to Your Table	64
	How to Cook Like the Pros	75
	Owner's Syndrome and Other Medical Anomalies	84
	Bigfoot	91
	Third Course
	I Make My Bones	105
	The Happy Time	120
	Chef of the Future!	128
	Apocalypse Now	134
	The Wilderness Years	144
	What I Know About Meat	153
	Pino Noir: Tuscan Interlude	163
	Dessert
	A Day in the Life	183
	Sous-Chef	206
	The Level of Discourse	221
	Other Bodies	229
	Adam Real-Last-Name-Unknown	235
	Department of Human Resources	246
	Coffee and a Cigarette
	The Life of Bryan	255
	Mission to Tokyo	272
	So You Want to Be a Chef? A Commencement Address	293
	Kitchen's Closed	300

Foodwatch Alternative Cookbook or Art Culture and Cuisine Ancient and Medieval Gastronomy

2009-02-22T09:54:00.000-08:00

Foodwatch Alternative Cookbook

Author: Honor J Campbell

With 300 delicious vegetarian recipes and a wealth of information about vitamins and minerals, balancing restricted diets, and substitutes for commonly excluded foods, this is invaluable for anyone who is allergic to cow's milk, wheat, eggs, or yeast, or is following a rotation diet.

Interesting book: Chinas Military Modernization or Freedoms Daughters

Art, Culture, and Cuisine: Ancient and Medieval Gastronomy

Author: Phyllis Pray Bober

In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through an assortment of recipes as well as the dual lens of archaeology and art history. Believing that the unity of a culture extends across all forms of expression, Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time.
Bober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages. Both elegant and entertaining, Art, Culture, and Cuisine reveals cuisine and dining's place at the heart of cultural, religious, and social activities that have shaped Western sensibilities.
"Using gastronomy as its focus, lacy language as its style, and illustrations to enchant, Art, Culture, and Cuisine researches exactly those subjects from the time of the 'first hominids' to the 15th century. . . . The writing is extremely witty, and the dinner menus with recipes are esoteric, delightful, and mostly doable."—Library Journal
"An ambitious attempt to find culinary echoes of visual and sociological movements throughout history. In sturdy, robust prose . . . the author marches us through every major civilization from prehistory through the late Gothic."—New York Times Book Review

New York Times Book Review

...[A]n ambitious attempt to find culinary echoes of visual and sociological movements throughout history.

Library Journal

Using gastronomy (not "cookery"!) as its focus, lacy language as its style, and illustrations to enchant, Art, Culture, and Cuisine researches exactly those subjects from the time of the "first hominids" to the 15th century. The chapters in this academic work by a humanities professor follow a time line: prehistory, ancient Egypt, Mesopotamia, the "Hellenic Experience," ancient Rome, the early Middle Ages, and "Late Gothic International Style," which covers the Crusades to 1400. There is so much historical fact that only Bober's steady fidelity to her theme keeps this book from being too diffuse. Although we are dealing with solid scholarship (there are many pages of notes and bibliography), the writing is extremely witty, and the dinner menus with recipes are esoteric, delightful, and mostly doable--even if one must accept substitutes like sheep's stomach in the absence of an available "sow's womb." Highly recommended for large public, special, and academic libraries.--Wendy Miller, Lexington P.L., KY Copyright 1999 Cahners Business Information.

New York Times Book Review

...[A]n ambitious attempt to find culinary echoes of visual and sociological movements throughout history.

Great Cookies for Kids or 1 Noodle 50 Sauces

2009-02-21T06:12:00.000-08:00

Great Cookies for Kids

Author: Joanna Farrow

Contains feverything you need to know about making, baking and decorating cookies and failsafe step-by-step photography for every recipe.

Look this: Mercadotecnia de Deporte

1 Noodle, 50 Sauces

Author: Reinhardt Hess

Fifty fabulous sauces for any kind of noodle from fettucine to rigatoni -- simple and fast to prepare and yet unbelievably Italian. Includes product know-how on noodles and Italian cheeses and instructions on how to cook noodles perfectly "al dente, " and lists eight basic sauces and oils to have in the pantry.

Your Right to Know or Short History of the American Stomach

2009-02-20T02:31:00.000-08:00

Your Right to Know: Genetic Engineering and the Secret Changes in Your Food

Author: Andrew Kimbrell

ANDREW KIMBRELL serves as the executive director of both the Center for Food Safety and the International Center for Technology Assessment and has been involved in public interest legal activity for nearly 20 years. His articles on technology and law issues have appeared in Harpers, Utne Reader, the Ecologist, the New York Times, and the Washington Post. Andrew lives in Washington, DC, with his wife and two children.

New interesting textbook: Art of South American Cookery or Women in Gods Kitchen

Short History of the American Stomach

Author: Frederick Kaufman

The extremes of American eating—our separate-but-equal urges to stuff and to starve ourselves—are easy to blame on the excesses of modern living. But Frederick Kaufman followed the winding road of the American intestine back to that cold morning when the first famished Pilgrim clambered off the Mayflower, and he discovered the alarming truth: We’ve been this way all along. With outraged wit and an incredible range of sources that includes everything from Cotton Mather’s diary to interviews with Amish black-market raw-milk dealers, Kaufman offers a highly selective, take-no-prisoners tour of American history by way of the American stomach. Travel with him as he tracks down our earliest foodies; discovers the secret history of Puritan purges; introduces diet gurus of the nineteenth century, such as William Alcott, who believed that Ònothing ought to be mashed before it is eatenÓ; traces extreme feeders from Paul Bunyan to eating-contest champ Dale Boone (descended from Daniel, of course); and investigates our blithe efforts to re-create plants and animals that we’ve eaten to the point of extinction.

Publishers Weekly

Kaufman, an English professor at New York's City University, pursues a hip, journalistic approach to America's all-consuming relationship to the gut, from Puritan rituals of fasting to the creation of the Food Network. Kaufman maintains that the feast-fast syndrome that torments America-obesity, anorexia, overeating, dieting, fads and cures, "gastroporn," pollution and purity of food, and self-sufficiency-all originate from our understanding of virtue and vice, first established by the Puritans. Indeed, these first settlers held that the stomach's equilibrium reflected one's spiritual state, and the process of digestion maintained the body's intimate fine-tuning between good and evil. Days of fasting were declared as ways of seeking spiritual guidance, and purges and emetics used to expunge evil and corruption from the system, much as today's advocates of raw foods and unpasteurized milk press their enzyme cures. To demonstrate examples of the ethics of eating, Kaufman discusses dietary restrictions such as kosher foods and, conversely, the lifting of all restrictions by the primal culinary tastes nurtured in the Wild West. Kaufman traces dieting to Ben Franklin's obsession with the virtue of temperance and offers myriad examples of how certain diets (e.g., vegetarianism, single-substance eating) were intended to effect one's transformation from within. With a final paean to endangered favorites such as bananas and oysters, Kaufman digresses forgivingly in this occasionally incongruous though entertaining study. (Feb.)

Elizabeth Rogers <P>Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Vastly entertaining as it leads us through America's digestive history, this book serves up Kaufman's notion of a country whose development can be traced by the way its citizens eat, grow, digest, and think of food. Kaufman (English, CUNY) draws parallels between national policies and digestion: limiting meals to a single food, for example, became a symbol of political isolationism during America's antebellum period. We've spent much of our recent history involved in "imperialist eating," colorfully illustrated by the author's description of competitive eaters (aka gurgitators). Americans proudly celebrated National Days of Fasting well into the 19th century. Kaufman also addresses the benefits of ingesting raw milk, the extinction of bananas (which he writes will come within the next decade), days when lobsters were five to six inches long, the concept of our bodies as a business, and the romance of westward expansion as pioneers were led by their stomachs. Recommended for public library collections.

Kirkus Reviews

A series of trenchant arguments about the consistency of Americans' feelings for food, our great common denominator. Suspecting that the consumption-crazed, binge-and-purge culture is nothing new, Kaufman (English/CUNY) quotes young Washington Irving, who in 1803 marveled over the stunning culinary delectations available in New York City. The author then jumps forward two centuries to investigate the term "gastroporn": Watching a generous amount of Food Network programming, he gleefully compares the structure and style of X-rated films with the loving close-ups and sensuous phrases that are staples of cooking shows, Emeril Lagasse's "kick it up a notch" being one example. Kaufman notes that "the money shot"-the finished dish-is seldom the actual product of those ingredients you see the chefs squeezing and manipulating. Even the Puritans were obsessed with food, he declares, speculating as to the full menu of their first Thanksgiving. Kaufman's jolting chapter on vomiting (he prefers "puking") displays a masterful wit. He begins by elaborately, eloquently apologizing for raising the topic at all, then lays out a finely researched, deeply ironic chronology of how early Americans viewed vomit. Indeed, it's never sufficient for him to opine that the Puritans "adored laxatives and diuretics" when he can also dissect the inscrutable food writing of Cotton Mather. As Kaufman slowly returns to the present, he addresses a string of intriguing issues. An indictment of the milk-processing industry includes an account of his adventures within a secret raw-milk collective. Artificial genetic modifications have fundamentally altered many foods, he reveals, the sumptuous oyster in particular. Oneamusing passage skewers actress and diet/fitness guru Suzanne Somers, whose "misty never-never land of personal, economic and domestic bliss [is] meticulously documented on every overproduced page of her modern gastrosophical masterpiece, Get Skinny on Fabulous Food."Gourmets and gourmands alike will savor Kaufman's keen, caustic anatomy of the American palate.

Farmhouse Cookery or Fish

2009-02-18T22:49:00.000-08:00

Farmhouse Cookery

Author: Laura Mason

Farmhouse Cookery is both a culinary tour of Great Britain and a celebration of regional, traditional, and contemporary cooking. Laura Mason demonstrates how landscape, climate, and culture have contributed to the wide diversity of British cooking, from the excellent Herdwick lamb in the Lake District to the justifiably famous goat's cheese of South Wales. Farming in Britain has been under increasing pressure for the last two decades. The foot and mouth crisis of 2001 threw the plight of British farmers onto an international stage. Launched in conjunction with the National Trust's "Farming Forward" campaign, Farmhouse Cookery aims to promote the excellent foodstuffs produced by British farmers.

Book about: Taiji Chin Na or Panic Attacks

Fish: Recipes from a Busy Island

Author: Sara Paston Williams

Our appetite for fish is growing, as is our awareness of the importance of eating fish that are low in fat but may be rich in oil. In this important new book, Sara Paston-Williams has not only provided delicious recipes drawn from different parts of the British Isles, but also takes into account the constraints and demands of current fishing and farming practices. She highlights local industries and sustainable practices, working in consultation with the Marine Conservation Society of the United Kingdom. The recipes combine time-honored dishes with modern flavors. Traditional fishcakes are accompanied by Lime Chilli, Fried Mackerel with Rhubarb Sauce, and Roast Turbot with Orange Hollandaise. Freshwater fish are not forgotten; from the Lake District, for instance, comes Ullswater Trout marinated in Lemon and Oil with Tomato and Coriander Sauce. With lists of suppliers and coastal places to visit, Fish is the perfect book for the fish and seafood enthusiast.

The Best of Coffee or Pasta Verde

2009-02-17T19:08:00.000-08:00

The Best of Coffee

Author: Sandra R Gluck

Robust, fragrant, and surprisingly versatile, coffee is more than simply the world's favorite beverage, it is hearty and distinctive ingredient in its own right, enhancing the flavors of everything from cakes and cookies to candies, ice creams, and sauces.

In The Best of Coffee, Sandra Gluck has selected the perfect blend of over 40 tantalizing recipes to celebrate coffee's delicious variety. Its rich, full-bodied flavor and complex nuances are showcased in traditional Mud Pie, Mocha Brownies, and Hazelnut- Espresso Biscotti, as well as in exciting new twists on classics such as Coconut Custard, Spiced Madeleines, and Mocha Fudge Sauce. Start your day with Mile-High Pecan Sticky Buns or Coffee and Cream Scones, and satisfy your sweet-tooth with favorites like Espresso Caramels, Coffee-Nut Brittle, and Chocolate-Caramel Truffles. And, of course, you'll find over a dozen of the world's hottest (and coolest) drinks, from Viennese Coffee, Cappuccino, and Turkish Coffee to Iced Mocha and Coffee Ice Cream Soda.

With sumptuous full-color photographs and a glossary containing practical information on brewing, roasts, and grinds, The Best of Coffee is a tribute to the world's most celebrated and sophisticated bean.

Read also Dirección de Personal de ventas

Pasta Verde

Author: Judith Barrett

Easy to prepare, healthful, and affordable, pasta is more popular than ever. Americans are eating twice as much pasta today as they were a few years ago. Pasta Verde offers 140 recipes for delicious meatless pasta dishes including recipes for soups, salads, and sauces as well as lasagnas, ravioli, and cannelloni. All of the recipes make use of the freshest ingredients like asparagus, broccoli, peppers, and wild mushrooms; savory herbs including basil, rosemary, and sage; deliciously tangy Italian-imported Parmesan cheese; and good-for-you olive oil. Lots of tasty garlic and hot red pepper enhance numerous dishes. From Italian classics to the author s own personal pasta creations, all of the recipes are aimed at keeping preparation simple and using readily available ingredients. Judith Barrett is coauthor of the extremely successful Risotto and the author of Cooking Vegetables the Italian Way, and Risotto/Risotti. Her articles have appeared in the Boston Globe and the New York Times. She lives in Cambridge, Massachusetts.

La Porte des Indes Cookbook or Baking Secrets

2009-02-16T15:27:00.000-08:00

La Porte des Indes Cookbook

Author: Mehernosh Mody

The acclaimed La Porte des Indes restaurants in London and Brussels offer a style of cooking inspired by the créole cuisine of French colonial India. Dishes like Scallops in Saffron Sauce, Roasted Duck Breasts in Banana Leaf, and Crushed Basmati Rice and Clotted Cream Pudding blend French and Indian ingredients and flavors to dazzling effect. In La Porte des Indes Cookbook, Executive Chef Mehernosh Mody presents the restaurants' very best recipes, as well as other regional specialties from across the subcontinent. Introductory chapters cover the ingredients and equipment used in Indian cooking, as well as native teas and compatible wines. These are followed by more than 80 recipes for hors d'oeuvres, soups, fish and seafood, meat and poultry, vegetables, rice and bread, chutneys and sauces, and desserts. Throughout, gorgeous photographs capture the sumptuousness of the finished dishes.

Book about: War and Press Freedom or Storage and Commodity Markets

Baking Secrets: For Grand Occasions and Ordinary Days

Author: Bonnie Bailey

Baking Secrets, written by a former bakery and restaurant owner/bed-and-breakfast chef, is for the baker and non-baker alike. Includes 40 easy, do-ahead breakfast/brunch casseroles for both every day and grand occasions. Baking made easy and quick, including scones, biscuits, and great-occasion cakes, with delightful anecdotes from an award-winning cookbook author.

Cooking the Indian Way or Ration Book Cookery

2009-02-13T07:56:00.000-08:00

Cooking the Indian Way

Author: Vijay Madavan

Completely revised and updated, Cooking the Indian Way serves up tantalizing recipes for fresh coriander chutney, pumpkin curry, garam masala, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the Indian people and their country, holidays, festivals -- and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Indian meals.

	Introduction	7
	The People of India	8
	Indian Food's Varied Traditions	9
	Spices: India's Treasures	10
	Holidays and Festivals	12
	Before You Begin	17
	The Careful Cook	18
	Cooking Utensils	19
	Cooking Terms	19
	Special Ingredients	20
	Healthy and Low-Fat Cooking Tips	22
	Metric Conversions Chart	23
	An Indian Table	25
	An Indian Menu	26
	Snacks and Beverages	29
	Stuffed Pastries	30
	Potatoes and Peas	32
	Spiced Ground Meat	33
	Garam Masala	35
	Spiced Tea and Lassi	36
	Meat and Fish	39
	Ground Lamb Kebabs	40
	Yogurt Chicken	41
	Spicy Fried Fish	42
	Vegetarian Dishes	45
	Pumpkin Curry	46
	Curried Chickpeas	48
	Lentils with Garlic and Onion	50
	Carrots with Grated Coconut	51
	Accompaniments	53
	Unleavened Whole Wheat Bread	54
	Spiced Rice	56
	Banana Yogurt	58
	Cucumber Yogurts	59
	Fresh Coriander Chutney	60
	Apple Chutney	61
	Holiday and Festival Food	63
	Indian Toffee	64
	Sweetened Rice	65
	Stuffed Sweet Bread	66
	Nutty Milk Shake	68
	Vermicelli Pudding	69
	Index	70

Ration Book Cookery

Author: Gill Corbishley

One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

New Celtic Cooking or From Giacomos Kitchen

2009-02-10T17:25:00.000-08:00

New Celtic Cooking

Author: Kathleen Sloan McIntosh

At a time when soul-stirring Celtic dance, song and ritual are firing spirits anew, the food and drink of the diverse yet similar family of Celtic nations--Ireland, Scotland, Wales, Brittany, Galicia, Isle of Man and Canada's Cape Breton--has come into its own.

Look this: Developing Feeds with RSS and Atom or Adobe After Effects 7 Hands On Training

From Giacomo's Kitchen: Celebrate Life by Bringing Something Good to the Table

Author: James Cook

Mr. Cook has been cooking for most of his adult life. Inspired by the culinary efforts of his grandmother, father, friends and several trips to Italy, he began compiling recipes which originated with his family and dishes introduced to him by friends and additional family while visiting Italy.

Harmony on the Palate or Home made Muffins

2009-02-09T13:43:00.000-08:00

Harmony on the Palate: Matching Simple Recipes to Everyday Wine Styles

Author: Shari Darling

An exciting, sometimes rebellious guide to wine pairing.

Nothing is as heavenly to the palate as the perfect combination of food and wine, but the art of pairing can be tricky for the inexperienced. Knowing where to begin when selecting an accompanying wine is challenging.

In Harmony on the Palate Shari Darling examines the guidelines for food and wine unions, and outlines the principles of a new, accessible generation of wine pairings. She pushes the boundaries of tradition, celebrating a culinary world of new cuisines, cooking techniques and ingredients.

The book breaks down old-fashioned conventions of food and wine pairings and provides an adventure for the palate. The book's first section establishes the building blocks for creating successful wine and food partnerships. The second section is a cookbook of Darling's own delicious, yet simple, recipes, each one matched with a complementing wine, such as:

White Bean and Escarole Soup with a Light, Fruity Red
Mozzarella and Roasted Red Pepper Bruschetta with a Big Fat White
Fiddlehead and Goat Cheese Flan with a Sour White
Pure Unadulterated Chocolate Cake with a Sweet Wine

The book also contains useful harmony charts that list food affinities and enemies for each variety of grape. Harmony on the Palate is the perfect resource for both wine connoisseurs and wannabe's.

New interesting textbook: Pakistan or City of Quartz

Home-made Muffins

Author: Carol Tennant

Welcome to this collection of muffin recipes ranging from celebrated classics to some new and unusual twists on old themes. From the definitive blueberry original to a savory goat's cheese delight, there is a recipe here to suit all tastes. Accompanied by vintage photographs, and fact boxes full of muffin trivia, this is an essential book for anyone who has a weakness for that "fresh out of the oven" taste sensation we all remember from our childhood.

Deliciosas Frutas Tropicales or Ice Crop

2009-02-08T10:00:00.000-08:00

Deliciosas Frutas Tropicales

Author: Liliana Villegas

With its tropical climate, coasts on two oceans, high mountains, and dense jungles, Colombia produces or is capable of producing almost every variety of fruit. Given the trend toward healthier and leaner cuisine, fruit is a timely culinary subject. This volume rescues the best of culinary knowledge of the most exquisite, exotic tropical fruits, and opens the door to healthy, marvelous gastronomic experiences. With historical and cultural information on thirty-two different fruits that are produced in Colombia, their main varieties, uses, interesting trivia and medicinal and beauty tips, this book opens the door to a world of food that is increasingly available in this country and that is immediately familiar to anyone who has lived in or visited the tropics.

Look this: Yoga and the Sacred Fire or Awesome Foods for Active Kids

Ice Crop

Author: Theron Hiles

Frontispiece.....2 Title Page.....3 Preface.....5 Chapter I, An Historical Sketch.....7-11 Chapter II, Legal and Sanitary Methods.....11-14 Chapter III, Cutting and Storing Ice.....14-42 Chapter IV, Construction of Commercial Ice Houses.....43-55 Chapter V, The Care, Handling and Marketing of Ice.....56-62 Chapter VI, The Use of Ice in Refrigeration--- Refrigerator Ice House for Use in Farming, Cutting Ice in Small Quantities for Farm and Family Use, Co-op- eration with the Ice Crop..... 62-83 Chapter VII, Artificial Ice and Cold Air Machines.....84-91 Chapter VIII, Ice in Transportation.....91-96 Chapter IX, Retarding Houses Without Ice--- Miscellaneous Hints.....96-101 Chapter X, Recipes for Iced Food and Beverages.....101-114 List of Illustrations.....115-116 Index.....117-122

Supermarket Confidential or Brooks Shaw and Sons Old Country Store Cookbook

2009-02-07T06:18:00.000-08:00

Supermarket Confidential: The Secrets of One-Stop Shopping for Delicious Meals

Author: Joanna Pruess

With an economy and climate that have brought the idea of cooking and home entertaining back into fashion, and with kitchens that have morphed into all-purpose rooms, shoppers want to stay at home and share comforting, delicious meals with family and friends—without spending hours searching out fussy ingredients. Joanna Pruess offers the essential guide to doing just that, with indispensable information about how to buy, store, and cook outstanding meals using ingredients found in today’s supermarket aisles, and more than 300 tried-and-trusted recipes. She includes recipes using prepared ingredients and a minimal number of ingredients, techniques for preparing meals ahead of time, and strategies for successful grocery shopping in the twenty-first century.

New interesting textbook: Jeffersons Secrets or Upside Down

Brooks Shaw and Son's Old Country Store Cookbook

Author: Brooks Shaw Son

It's back in print with 55 new recipes! A treasury of good old fashioned country cooking featuring recipes served in the store restaurant.

The Whisky Companion or Professional Cooking

2009-02-06T02:36:00.000-08:00

The Whisky Companion

Author: Tom Quinn

How many different malts are blended to make Dewar's White Label? Why would distillers of past centuries mix gunpowder with their whisky? How did George Washington bring an end to the Whiskey Rebellion? The answers to questions like these can be found—along with countless other entertaining facts—in this irresistible collection of whisky lore. There are anecdotes and quotations by great writers from Mark Twain to D.H. Lawrence, recipes for whisky-flavored dishes and whisky-based cocktails such as the Rob Roy and Scotch Fizz, plus tips on whisky tasting that will turn the average drinker into a whisky connoisseur.

Book about: Contabilidad:Textos y Casos

Professional Cooking

Author: Wayne Gisslen

On Professional Cooking:

"This book has a place in the library for all who want to understand and build their basic cooking skills."
-The American Institute of Wine and Food

On Professional Baking:

"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.

Special features include:

• Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets

• Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service

• Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

What People Are Saying

Andre Cointreau
A reference for a lifetime.

Taste of Greece or Jewish Cooking Jewish Cooks

2009-02-04T22:54:00.000-08:00

Taste of Greece

Author: Rena Salaman

A fascinating guide to the food and cooking of Greece, with an introduction to the regional classics, the ingredients, preparation techniques and seasonal guidance, and over 75 delicious and inspiring recipes shown in 450 colour photographs.

New interesting textbook: Le Dix-neuvième siècle :l'Europe 1789-1914

Jewish Cooking Jewish Cooks

Author: Ramona Kovel

It's a lot more than just chicken soup and matzo balls! Jewish life and tradition revolve around food—so this collection of delicious, tried-and-true recipes from around the world comes accompanied by stories and superb photos that capture the warmth and atmosphere of Jewish kitchens. From the simplest to the most celebratory dishes, all are founded on ancient laws that stretch beyond countries and continents and belong to a thriving, contemporary food culture. Here are the potato pancakes that make up the Chanukah meal, good old-fashioned chopped liver, gefilte fish (always a part of the Passover seder), roast brisket with sauerkraut, Hungarian goulash, schnitzels of veal or chicken, cholent with potato kugel (the Sabbath stew), and lots of cakes and strudels to top it off. Feast yourself on the authentic food and the fascinating facts. 8 X 9 3/4. All in Color

Making of a Chef or Summertime Treats

2009-02-03T19:12:00.000-08:00

Making of a Chef: Mastering Heat at the Culinary Institute of America

Author: Michael Ruhlman

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review

Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider’s passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Library Journal

Beginning with Skills One, where Chef Pardus guides his charges through the complexities of creating a perfect stock, journalist Ruhlman provides an insider's view of the exacting program that many consider to be the best formal training a chef can partake of in this country. In his condensed tour of duty at the attractive, suberbly equipped upstate New York campus of the CIA, Ruhlman spends six months sampling the arduous 81-week regimen the institute employs to both educate and toughen students for the competitive, frantic environment of cooking in fine restaurants. Discerning character sketches introduce the diverse group as the author explores the passion for fine food that makes them pursue this difficult calling. An examination of the curriculum and its philosophical framework is provided along with profiles of the master chefs who deliver this demanding training. The program ends in the institute's restaurants, where recently acquired skills and knowledge are put to the test as students perform everything from menu planning to serving actual customers. Although Jeff Riggenbach's reading is too pedestrian for the occasional comic moments, this audio is recommended for larger cooking collections.--Linda Bredengerd, Hanley Lib., Univ. of Pittsburgh, Bradford, PA

School Library Journal

YA The Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatessome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.Patricia Noonan, Prince William Public Library, VA

Interesting book: Pro Excel 2007 VBA or Windows XP Pocket Reference

Summertime Treats: Recipes and Crafts for the Whole Family

Author: Sara Perry

It's summer and the kids are home...for three whole months! What better time to relax together, whipping up delicious treats in the kitchen or dabbling in fun crafts indoors and out. Parents will find plenty of ideas and inspiration for magical summer days in Summertime Treats, the handbook to keeping families cool and creative during the best months of the year. From an afternoon with the kids making Shake-Rattle-and-Roll Ice Cream and Big Bug Bungalows to a fabulous Fourth of July Star-Spangled Celebration and a Memorial Day Tailgate Picnic, author Sara Perry suggests wonderful ways to please every member of the family including parents and other grown-ups. Fully illustrated with photographs throughout and chock-full of tempting snacks, summer drinks, fun projects, and clever ideas, this antidote to the allure of the television lets parents and kids of all ages have a great time cooking and making things together. Summertime Treats is second in a series that began with Halloween Treats (0-8118-2197-8), books that blend whimsy and elegance in ways both adults and children will appreciate.

R Rhodes

I remember so many things about my childhood summers. I would get into my uniform — a bathing suit — early in the morning and stay in it until the late hours of the evening. My days revolved around swimming pool activities: swimming, diving, Marco Polo games, and water volleyball. Even when I wasn't waterlogged, I often found myself playing by the pool deck — backgammon, four-square, and rummy.

Occasionally, however, my mother would throw my summer routine for a loop by saying, "Today we are not going to the pool," referring to the club we belonged to. "We are going to have activity day." Usually I balked at the idea, but once we started our activities, I was immediately at ease, having a good time partaking in making homemade lemonade and fun crafts.

Sara Perry must understand the need for summer projects to break up the sameness of July and August days. Her book, Summertime Treats , is filled with recipes and ideas that will cool you and your family down on the hottest afternoon and keep you occupied on the rainiest morning.

The crafts in this book are easy to do, and even the most unartistic and uncreative parent can help her child complete a project to perfection with the help of the detailed directions and inspirational photographs. One of my favorites in the book is the Ants-in-the-Grass Citronella Candle. You begin with a citronella candle (you know, the kind that keeps the bugs away when you burn it outdoors), about 30 blades of grass, and some plastic ants that can be purchased in any toy or craft store. Using a double boiler, you melt paraffin wax and then dip the grass into the wax, which you then secure on to the candle. After the grass is positioned vertically, looking as though it's growing, you secure the ants in various positions atop the grass with hot glue.

Other fun — and equally easy — projects in Summertime Treats are Sponge-Painted Patio Pots, Cookie-Cutter Soaps, and Vacation Place Mats. The beauty of these activities is that they can be divided over a few days: On a warm day, some of the materials that need to be obtained from the outdoors can be collected, while on an indoor day, the project can be undertaken.

But there is more to summer than sitting around making crafts. After all, if your kids wanted to do crafts all day long, you would probably send them to a summer day camp. The next section of the book is devoted to thirst quenchers that kids of all ages — including 73-year-old kids — will love. Consider the lime fizz recipe that combines lime juice, syrup, and sparkling water. Yum. The perfect companion drink for the backyard barbecue.

If summertime means entertaining to you, then you will love the great recipes in Summertime Treats , which occupy the last two sections of the book. As a child, I remember standing next to my mom as she prepared salads and snacks for guests in the warmer seasons, helping her in whatever ways I could. Kids love doing that, and with Perry's ideas, your gang certainly will be able to help out in the kitchen, too. Recipes for Black Bean and Corn Salsa Salad; Iceberg Wedges with Blue Cheese Dressing; and Tomato, Mozzarella, and Basil Salad are fine ways to start off a tailgate picnic party. Continue the meal with the Super Sub Sandwich, Grilled Flank Steak, or the Mixed Summer Grill (a marinade that's perfect for anything that you are throwing on the grill). Finally, no meal is complete without some summer desserts. Chocolate Spanish Peanut Cookies, Fresh Fruit Cookie Pie, and Silver S'Mores are just a sampling from Summertime Treats .

If these projects and recipes don't make you want to speed up the clock and fast-forward to Memorial Day weekend — the unofficial first day of summer — then I don't know what will. This summer take a break from your beach reading and call your kids in from the pool. The quality time spent making frames or mixing iced tea are the days you and your children are certain to remember for years to come.

— Soozan Baxter

Ex Boyfriend Cookbook or The New York Times Passover Cookbook

2009-02-02T15:30:00.000-08:00

Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended up with Some Great Recipes)

Author: Thisbe Nissen

Every time we tell someone about this book we get puzzled grins, raised eyebrows, and hilarious guesses as to what on earth The Ex-Boyfriend Cookbook might possibly be. Every time we tell a guy about it, he becomes instantly intent on doing pretty much anything if it'll get him into the book. One boy (who swears he only went out with Thisbe in order to get a recipe named after him) found out he'd missed the print deadline by a hair but that the cover wasn't done yet and quickly e-mailed with a list of potential subtitles for the front jacket: Men Are from Marzipan, Women Are from Bean Dip; Dear John, I'm Leaving You and Taking the Cuisinart; He Would Eat His Grandmother's Pie All Night While Mine Just Sat There and Got Cold, Love in the Time of Colander... We don't have anyone exactly clamoring to be our boyfriends, yet they're practically lining up to get to be our exes!

We swear we didn't conceive of this book as a way to pick up guys. At least it didn't start out that way. Really: One day we were planning a barbecue at the Iowa farmhouse where we lived and Erin said, "Oh, I'll make Davis's spicy BBQ rub!" And we kind of looked at each other and said, "We should write a cookbook of all the recipes we've gotten from ex-boyfriends over the years!" And an idea was born.

It was the perfect project for us, too. We're both pack rats, collectors who hold on to every scrap of paper anyone's ever handed us. While all our friends grilled burgers that night and played volleyball on the lawn, the two of us took our beers upstairs and hauled out all of our aging boxes and envelopes full of tear-stained letters, ticket stubs, withered flowers, valentines....Wetold each other the stories behind every one of those scribbled scraps. "And, god," we'd find ourselves saying, "he made the most incredible vinaigrette...." We never made it outside to our own barbecue. We've pretty much been in our rooms since then, pecking away at this book like crazy people, the floors littered with old letters, our hands covered in rubber cement. We were driven, obsessed, compulsively determined to bring you The Ex-Boyfriend Cookbook. And voila! Here it is!

Now that the book is out, we're starting to let our imaginations take hold of us again. We've got all sorts of ideas. Like maybe we could spend a year letting a different man cook us dinner every night. We'd bring along cameras, collect artifacts from the evening like budding archaeologists, and select the best dishes for a sequel! But maybe we're getting a little ahead of ourselves....

Book about: Rogues Rebels and Rubber Stamps or Gods Profits

The New York Times Passover Cookbook: More than 200 Holiday Recipes from Top Chefs and Writers

Author: Linda Amster

More Than 200 Holiday Recipes from Top Chefs and Writers

At last, from the paper of culinary record, comes a treasure trove of more than 200 recipes that celebrate the delicious festivity of the Passover table. Compiled from Times articles spanning almost fifty years, The New York Times Passover Cookbook represents Jewish cuisine from all over the world.

It contains family recipes that have been passed down for generations as well as innovative kosher cuisine from such celebrated chefs as Wolfgang Puck and Alice Waters. Acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton have all contributed essays on the different ways that the Passover experience has enriched their lives.

Recipes from Craig Claiborne, Mimi Sheraton, Molly O'Neill, Marian Burros, and Florence Fabricant are also included, allowing the reader to see -- and taste! -- how the experts at The New York Times cook for Passover.

With dozens of fantastic main-course dishes for both meat and dairy meals, you'll have a tough time deciding between the Shad with Pineapple-Rhubarb Salsa and the Braised Moroccan-Style Lamb with Almonds, Prunes and Dried Apricots. Maybe this year your guests will savor a traditional dish like Chicken with Fresh Herbs and 40 Cloves of Garlic -- or perhaps something different, like Southwestern Blackened and Braised Brisket of Beef or Paul Prudhomme's Veal Roast with Mango Sauce. The chapter on Vegetables and Salads contains an ample selection of memorable side dishes: Carrot and Apple Tsimmes, Butternut Squash Ratatouille, the Union Square Cafis Matzoh Meal Polenta, and Beet Crisps are just a few of the flavorful recipes you'll want to enjoyall year round.

Publishers Weekly

Passover is celebrated at the table with ritual words and food; this serious new collection does justice to both. And as Amster, a regular contributor to the New York Times food pages, points out, there's another tradition associated with Passover. Every year, home cooks eagerly await recipes, conforming with the holiday's dietary restrictions, published in the Times. The 175 recipes reprinted from cookbooks by the paper's well-known food writers, as well as by celebrated chefs, range from the traditional to the innovative and are drawn from European, Mediterranean and Middle Eastern traditions. Anne Rosenzwieg offers a haroseth recipe that uses rhubarb. The section on gefilte fish includes Wolfgang Puck's variation, served in cabbage leaves, and Barbara Kafka's version, prepared in the microwave. In addition, Amster imparts seven ways to roast a chicken, including Chicken Breasts with Green Olives and Tomatoes. Paul Prudhomme serves up his Veal Roast with Mango Sauce, a dish he prepared in Jerusalem in honor of the city's 3000th anniversary. Nathan's knowledgeable foreword describes dietary restrictions and offers definitions and explanations of the symbolism behind the food. Taken together, Amster has produced what may be the definitive word in Passover cookbooks, from recipes to the feelings evoked by sitting at a beautifully set, bountifully laden table.

Jodi L. Israel, Jamaica Plain, MA - Library Journal

With more than eight recipes for haroseth alone, The New York Times Passover Cookbook will be invaluable for anyone who hosts a Passover seder — or even takes a dish to one. Amster has put together an impressive and delicious collection of recipes from the Times food section and from cookbooks by three of its well-known writers: Craig Claiborne, Mimi Sheraton, and Molly O'Neill. Chapters are organized by course or special dish, and there are moving reminiscences of special Passover seders, as well as a good general introduction by Joan Nathan, an authority on Jewish cooking. Recipes range from the traditional to the contemporary, with dishes from chefs such as Wolfgang Puck alongside family recipes passed down for generations. Highly recommended. Cooking teacher and author Zeidler offers an appealing collection of simple but sophisticated kosher recipes, with a few more complicated holiday dishes she couldn't bear to leave out. Some are adaptations of top chefs' recipes, such as Alain Ducasse's Fennel "Caviar"; others were inspired by Zeidler's yearly sojourns in Italy. There's no reason that the audience for Zeidler's latest book should be limited to kosher cooks; her Gourmet Jewish Cook (LJ 9/15/88) has been a staple for years. For most collections.
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA
— Jodi L. Israel, Jamaica Plain, MA

The Mystery Of Herbs And Spices or Massimos Italian Kitchen

2009-02-01T11:48:00.000-08:00

The Mystery Of Herbs And Spices

Author: James Moseley

The Mystery of Herbs and Spices offers 53 tell-all biographies of celebrated spices and herbs. Tales of war, sex, greed, hedonism, cunning, exploration and adventure reveal how mankind turned the mere need for nourishment into the exaltation of culinary arts. Is it a spice or herb? Where does it come from and what causes its taste? What legends or scandals embellish it? To what curious uses has it been put? How can you use it today? Neither a cookbook nor dry scholarship, the book employs anecdotes and humor to demystify the use and character of every spice or herb.

Sample chapters from The Mystery of Herbs and Spices follow.
INTRODUCTION
"Better is a dinner of herbs where love is, than a fatted calf with hatred."
- Proverbs 15:17

Herbs and spices. They impart glory to food, and variety to life. They are what separate the mere cook from the gourmet.
But they can be confusing. What is the difference between a herb and a spice? What foods do they go with? And don't you feel silly, not knowing if you are supposed to say "herb" or "erb"?
You might think a gourmet, who understands such things, is a sort of wizard - that's what people thought in the Middle Ages, when users of herbal medicines were accused of witchcraft and burnt!
But to people who grow up in India or Thailand, exotic spices are common. They use a wealth of seasonings as casually as we scatter ketchup and pepper.
Cooking with cardamom or cumin might seem a mystery of subtle kitchens, but did you know that ordinary pepper was once precious and rare? If you lived in Europe seven hundred years ago, you could pay your rent or taxes in peppercorns, counting them out like coins. You couldhave bought a horse for a pound of saffron; a pound of ginger would get you a cow; and a pound of nutmeg was worth seven fat oxen. If you were an exceptionally lucky bride, your father might give you peppercorns as a dowry. Now consider how casually we dash a bit of pepper over a fried egg today!
Like anything else, herbs and spices are easy to use when you are familiar with them. But, like nothing else, the story of spices is laced with adventure.
Ferdinand Magellan launched the first voyage around our planet. By the time he reached the Pacific Ocean, he had been out of touch with civilization for a year. Sailing from the west coast of South America, he headed out onto a briny desert of burning glass. He had no maps. He had no radio. He had ridiculously small and leaky ships. He was going where no one had ever gone before. The hissing swells of the Pacific would take him four frightening months to cross, without laying eyes once on land.
There would be nothing like this adventure for another five hundred years - not until our exploration of space.
Magellan died out there in the unknown. Only eighteen of his 237 sailors straggled back to Spain.
What did they have to show for it?
Silver?
Gold?
Scientific discoveries?
No.nutmegs and cloves! Twenty-six tons of them - enough to pay for the entire cost of the voyage and make a profit of 500 gold ducats for every shareholder.
No one doubted for one second that the whole adventure had been worth it!
Spices. They enhance our food. That's all.
But, since the human race began to dream, the story of spices has enchanted our fantasy as well.
Where do they come from? Why are they so enticing? In what new ways can we use them?
This is a book of discovery. Unfurl your sails, like Magellan, and follow the fragrance of spices and herbs to their source, gather their lore, and let them not only season your cooking, but enrich your enjoyment of life.

PETER PIPER If Peter Piper picked a peck of pickled peppers,
How many pickled peppers did Peter Piper pick?

It might seem funny now, but it wasn't funny at the time.
Pierre Poivre of Lyons, France, otherwise known as Peter Pepper or Peter Piper, was a real person. Born in 1719, he started his career as a Christian missionary, and founded a bank in Vietnam.

Book about: The Real Jimmy Carter or Just Jackie

Massimo's Italian Kitchen: Authentic One-Dish Meals from a Seasoned Chef

Author: Massimo Capra

The ease of one dish meals meets the brio of Italian cuisine in a match made in food lover's heaven. Chef Massimo Capra brings the joyful appetite of his native Italy to the tempting, one-pot collection of simple and delicious recipes from his celebrated restaurants Mistura and Sopra.

The book features:

One-pot Italian recipes for soups, salads, pasta, fish, poultry, meat, vegetables, and desserts.
Authentic Italian one-dish recipes for every appetite and occasion
Includes 75+ photographs

The Ethical Chemist or Turkey

2009-01-31T08:06:00.000-08:00

The Ethical Chemist

Author: Jeffrey Kovac

The basis of this book is a series of specific cases that present the kinds of ethical problems faced by both students and practicing chemists. Following these cases are commentaries that discuss the ethical issues raised, and present possible solutions in the form of morally acceptable courses of action. The introductory chapters provide an overview of ethics, morals, and ethical theory, as well as a discussion of professionalism and ethics in science. Ethical problem solving is explored in the chapter preceding the cases and commentaries. For chemists and scientists in other disciplines facing similar situations.

Turkey: An American Story

Author: Andrew F Smith

“Talking turkey” about the bird you thought you knew

Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias).

Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay.

As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasonedcooks will have an opportunity to reintroduce a familiar food in forgotten ways.

Publishers Weekly

Food historian Smith, editor-in-chief of the Oxford Encyclopedia of Food and Drink in America, discusses both fact and myth in this thorough and multifaceted history of the turkey. Smith believes the quintessentially American bird (we consume 240 million of them a year) can tell us about cultural issues and reveal something about being American. Dividing the book into a section on the turkey's history and another on historical recipes, the author hopes to give a comprehensive accounting of the bird. Beginning with a scientific description, the historical section covers turkey bones found in North America dating to 3700 B.C., then moves on to the introduction of domesticated turkeys into Europe by explorers of the New World. Methods of cooking from the 16th through the 19th centuries and efforts to preserve the disappearing wild turkey in the early 20th century follow. Even the turkey trot gets a mention. Short chapter sections keep the reading flowing, but the eye-glazing number of facts and dry prose can be overwhelming. Still, Smith has produced a well-researched, comprehensive, though somewhat scattered account of the bird most people take for granted. 22 photos. (Nov.) Copyright 2006 Reed Business Information.

Lisa A. Ennis - Library Journal

An instructor of culinary history and professional food writing, Smith (The Tomato in America) now brings his fans the history of the turkey. The narrative begins with the many different turkey species and continues with the domestication and commercialization of the bird. Of particular note is Smith's discussion of "turkey iconography," or how the turkey became so symbolic in American culture. The book is very well researched and well documented throughout with copious endnotes and a selected bibliography divided into topical sections. Also included are more than 20 pages of historical turkey recipes, including turkey eggs and turkey sausage. Smith's style and wit add to the book's readability, and there are a number of historical illustrations. Recommended for all libraries.

Savoring Mexico or Soy Soy Soy

2009-01-29T16:07:00.000-08:00

Savoring Mexico: A Cookbook and Travel Guide to the Recipes and Regions of Mexico

Author: Sharon Cadwallader

Get to know Mexico! Respected culinary writer Sharon Cadwallader, author of The Whole Earth Cookbook, takes readers on a personal guided tour through each of Mexico's ten regions, highlighting its scenery, customs, and wonderful food. In Savoring Mexico, Cadwallader expresses her deep love for the country, its people, and its cuisine and confesses, "out of all my books this is the one I love the most." She teaches readers how to prepare the favorite foods and classic recipes of each region while also learning to appreciate its unique climate, geography, people, and traditions. The book includes more than one hundred recipes, each accompanied by complete preparation instructions. Substitutions are suggested for specialty items that may be difficult to locate north of the border. This charming book, illustrated with simple maps and drawings, is not only an introduction to regional cuisines of Mexico but also serves as a keepsake volume for those who share Cadwallader's fascination with Mexico's mystique. Whether you're an armchair traveler or interested in sampling "real" Mexican cuisine, Savoring Mexico offers an insider's view of the spectacular foods and natural beauty of this country.

Books about: Desenho de Produto

Soy! Soy! Soy!: Enjoy Soyfoods' Health Benefits in Delicious Recipes

Author: Jeanette Parsons Egan

Using tempeh, miso, soy milk, tofu, and other soyfoods in more than 120 recipes, from appetizers to desserts.

Chef in Your Backpack or Guy Cant Cook

2009-01-28T12:25:00.000-08:00

Chef in Your Backpack: Gourmet Cooking in the Great Outdoors

Author: Nicole Bassett

We all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don't always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire.

Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup.

Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in their entirety outdoors or with a -little preparation at home before you go.

With this Chef in Your Backpack, camping and hiking never tasted so good!

Nicole Bassett grew up in the wilds of northern British Columbia, Canada. After moving to Vancouver to attend school, she now lives in Toronto where, among other things, she is developing a television series based on Chef in Your Backpack.

Look this: Fibromyalgia and Chronic Fatigue Syndrome or Healthy Exchanges Diabetic Desserts Cookbook

Guy Can't Cook: Over 350 Fantastic No-Fail Recipes a Guy Can't Be Without

Author: Cinda Chavich

A book designed for guys of all ages.

With fun and funky food, The Guy Can't Cook is designed especially for that growing group of consumers who say they can't/don't/won't cook. This user-friendly kitchen guide will help any guy think outside the takeout box. Whether it's easy, low-cost meals for everyday dinners, a dish to impress a date, or tips on cooking up the catch from the last fishing trip, The Guy Can't Cook addresses life's ongoing culinary challenges.

Loaded with tricks and tips -- many from guys in the professional kitchen trenches -- this book includes recipes for winners such as:

The best mac and cheese

Side of poached salmon in red wine sauce

Tender beef and beer stew

Mahogany-glazed short ribs

The guy's top 10 cocktails.

Part survival guide, part cooking class and all practical, this is a cookbook any guy can count on when he needs something impressive and easy.

Seasons in a Country Kitchen Cookbook or Games for Baby Shower Fun

2009-01-27T08:43:00.000-08:00

Seasons in a Country Kitchen Cookbook

Author: Darlene Kronschnabel

With a dash of nostalgia, a scoop of country kitchen lore, a sprinkle of laughter-and over 200 old-fashioned home style recipes-Seasons in a Country Kitchen Cookbook takes you on a journey down memory lane. Step into the traditional farm kitchen and savor these made-from-scratch delights.

Interesting textbook: The Johns Hopkins Guide to Diabetes for Today and Tomorrow or Everyday Meal Planner for Type 2 Diabetes

Games for Baby Shower Fun

Author: Sharon Dlugosch

Four games, each with tear-out sheets for 12 guests, plus game ideas that will accommodate any guest list. A valuable resource for last-minute game ideas.

Great BBQ Sauce Book or Not Afraid of Flavor

2009-01-26T05:01:00.000-08:00

Great BBQ Sauce Book: A Guide with Recipes

Author: Ardie A Davis

With over 100 sauces photographed and evaluated, this book highlights a barbecue fanatic's tour through the very best barbecue sauces, marinades, jerk seasons, and other wonderful things users can do to a consumable pig. Full- color photos.

Interesting textbook: Personal Selling or Debt Games

Not Afraid of Flavor

Author: Ben Barker

Since opening their Durham, North Carolina, restaurant in 1986, chefs Ben and Karen Barker have been hailed as rising stars of the American culinary scene. Their award-winning Magnolia Grill has been featured in publications such as Bon Appetit, Food & Wine, the New York Times, and Southern Living. With a menu that changes daily and draws inspiration from fresh, often locally produced ingredients, the restaurant is the ultimate showcase for the bold, imaginative cuisine that embodies the Barkers' motto, Not Afraid of Flavor.

From spectacular soups to inventive updates of classic American desserts, this beautifully illustrated book features more than 125 exciting recipes from Magnolia Grill. While not strictly Southern, many of the dishes display a Southern sensibility--making creative use of regional ingredients or offering a new twist on a familiar favorite. Clear, detailed directions encourage readers to try such "fearless" creations as okra rellenos, spicy green tomato soup with crab and country ham, pan-roasted duck breast with sun-dried cherry conserve, striped bass with oyster stew, wild mushroom bread pudding, brown sugar pear poundcake, and Jack Daniels vanilla ice cream.

Emeril Lagasse

Ben and Karen Barker are the King and Queen of Flavor, which is truly the soul of Magnolia Grill.

Los Angeles Times

Handsomely bound, printed on art-quality heavy paper and liberally sprinkled with nicely photographed 'mood' pieces by Ann Hawthorne, this is as good a chef cookbook as has been published in the last several years, even in New York City.

Traditional Home

Not Afraid Of Flavor Is Perfect For Those Who Love Regional Food.

Our State

This beautiful collection of recipes and photographs is more than a cookbook; it's a love story that will inspire the creativity of any Southern cook.

Savannah Morning News

Unlike so many chefs' books, Not Afraid of Flavoris designed to really make their celebrated cooking accessible for home cooks. The recipes are clear, easy to follow and, more to the point—they work in a home kitchen.

Nashville Woman

A complex blend of nouvelle Southern enhanced with the freshest regional ingredients served up with fantastic layers of flavorings.

Bon Appetit

It is a delicious relief to taste Karen Barker's sensational updated classic American desserts. . . . She has led the way in re-inventing home-style treats.

USA Today

Working from a base of traditional Southern ingredients, Ben Barker constructs wondrously inventive dishes that never lose sight of the tenets of taste and texture.

Hemispheres - United Airlines in-flight magazine

When local food cognoscenti speculate on the Triangle's top kitchen, the most frequently mentioned name is Magnolia Grill. No wonder. Chef/proprietor Ben Barker is a local treasure. . . . The bill of fare at this Durham institution evolves daily, in pursuit of the market's freshest offerings and Barker's inspiration.

Raleigh News and Observer

Ben in the role of chef and Karen as pastry chef dance a pas de deux of flavors that never fails to entertain the palate, from the first crust of buttered batarde to the last morsel of night-black chocolate. . . . Magnolia Grill is the stage where Ben and Karen Barker perform, and their standing ovations can be measured in the tables that quickly fill up on weekends. Their restaurant is more popular than ever because they've worked hard to maintain consistency while keeping the performance exciting. . . . The result speaks for itself. All the diner can add is Bravo!.

Shirley Reis - KLIATT

The Magnolia Grill has been named one of the best places to dine in the US by Gourmet Magazine. Ben and Karen Barker, both James Beard Award-winning chefs, have compiled an intriguing array of outstanding recipes for this book, which reflects the wide variety of dishes featured at the restaurant. The recipes are complex in preparation but offer stellar results. The Magnolia Grill's menu emphasizes fresh ingredients. Clear, detailed directions will encourage readers to prepare: Striped Bass with Oyster Stew, New Orleans Red Bean Soup with Andouille and Rice, Our Thanksgiving Turkey with 140 Cloves of Garlic, School Kids' Flounder with Fish Camp Beurre Blanc, Slow-Cooked Southern Greens, Angel Biscuits, Chocolate Peanut Praline Tart, Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream, and Watermelon Granita. Wonderful full-color photographs accompany many of the recipes, further enhancing their appeal. This is a beautiful book that will inspire the reader to reach new culinary heights. KLIATT Codes: A—Recommended for advanced students and adults. 2000, Univ. of North Carolina Press, 254p. illus. index., Ages 17 to adult.

Library Journal

The Barkers' restaurant in Durham, NC (he's the chef, she's the pastry chef) is widely acknowledged as one of the best in the South. Magnolia Grill is known for its innovative, appetizing dishes, based on local ingredients and a unique take on Southern cooking--such as Ben's updated Pickled Shrimp, served with Smoked Tomato Remoulade, or Roasted Mint-&-Garlic-Rubbed Fresh Ham with Luxe Macaroni & Cheese. Karen's delectable desserts are somewhat more down-home but just as flavorful: Chocolate Peanut Praline Tart, for example, or her famous Jack Daniels Vanilla Ice Cream. Their attractively designed cookbook includes 100 photographs, many of them full page, half of them color. Highly recommended. [Good Cook selection.] Copyright 2000 Cahners Business Information.

Internet Book Watch

The author run the Magnolia Grill restaurant in North Carolina and here provides a cookbook of their dishes and Southern culinary traditions. The restaurant's favorites have been adjusted for the home cook and include fine innovations ranging form Salmon Choucroute in Creamy Mustard Sauce to Roasted Duck Breast with Sun-Dried Cherry Conserve. Color photos pepper and finish the presentation.

What People Are Saying

Jasper White
Ben and Karen add their own style and passion to the traditional and not so ingredients of North Carolina, creating very tasty food that is, at once, unique and familiar--a rare achievement.
—(Jasper White, author of Lobster at Home, 50 Chowders, and Cooking from New England)

Jean Anderson
Thank heavens Ben and Karen Barker settled in North Carolina's Research Triangle after graduating from New York's Culinary Institute of America, and thank heavens they opened Magnolia Grill, arguably the South's top restaurant, and thank heavens they've written their own cookbook at long last! The Barkers' intrepid teaming of ingredients, their new spins on old Southern classics, have won Magnolia Grill award after award after award. Their new cookbook brims with the dishes that made them famous and proves how very innovative these two chefs are. Yet the home cook will find their recipes altogether approachable and that's rare in a restaurant cookbook!.
—(Jean Anderson, author of The American Century Cookbook)

Tom Campbell
Tom Campbell, Regulator Bookshop
We're incredibly lucky to run a bookstore just three blocks from the Magnolia Grill. Over the years we've had a number of important author appearances at our store that have adjourned to wonderful late night dinners at "The Grill." I remember a spirited evening when Peter Mayle (author of A Year in Provence) kept ordering more and more appetizers, glasses of wine and desserts so everyone would have a chance to share the marvelous tastes. And then there was the dinner with Martin Amis, when a couple of the folks who had been at the reading sent over a bottle of champagne to our table. I thought that kind of thing only happened to Humphrey Bogart in the movies! Editors from New York have taken to accompanying their major authors on their visits to our store, and it's clearly not just the Regulator that draws them down here.

Elizabeth Terry
An enchanting book with all of the sunny flavors of the South clearly presented by this superbly creative culinary couple.
—(Elizabeth Terry, Executive Chef, Elizabeth on 37th, and author of Savannah Seasons)

Rick Bayless
Ben and Karen Barker give me hope that, in this world of processed, impersonal meals, we won't forget what real food tastes like. They remind us that each locale still has its own special savor and charm, but you have to tune in. Put your finger on the pulse of what a community eats, as the Barkers have, and you know that vital regional food is necessary if our culture is going to thrive. This book isn't just about a couple of chefs' creativity (though there's certainly a wonderful dose of artistry in these pages), rather it's about their commitment to tradition made new for their generation.
—(Rick Bayless, author of Rick Bayless's Mexican Kitchen, and Chef/Owner, Frontera Grill/Topolobampo)

Emeril Lagasse
Ben and Karen Barker are the King and Queen of Flavor, which is truly the soul of Magnolia Grill.
—(Chef)

Robert H. Kinhead Jr.
Robert H. Kinkead Jr., Executive Chef/Owner, Kinkead's
Ben and Karen Barker are a one-two punch of cooking talent. Ben's menus are always creative and vibrant, and his cooking is precise, full flavored, and exciting. It's always a treat to eat at Magnolia Grill. Karen's desserts are delicious and accessible home style American cooking taken to its highest form.

Frank Stitt
Frank Stitt, Chef/Owner, Highlands and Bottega
Cooking southern food with a new outlook, classical technique and passion for the finest ingredients applied with intellect and humor is the cooking of Ben and Karen Barker. They epitomize a loving couple who inspire and balance one another. Together they create some of the most flavorful and complex foods, not only in the South, but nationwide.

Read an Excerpt

Introduction

There is very little pretense to Magnolia Grill. Housed in a flat-roofed brick building on the periphery of an old residential area in one direction and an active business district in the other, it most resembles a truck stop of a "certain" age. We have always loved the contrast in image this creates: relaxed, a bit offbeat, lacking in some of the accoutrements usually considered typical of fine dining establishments (crystal, silver, fine china). Designed on a shoestring budget, the interior of the Grill has not changed much over the years. While paint and new upholstery freshen things up periodically, we've maintained the simple feeling of a breezy, open veranda. We are a neighborhood bistro whose neighborhood has grown.

The history of our building has always been linked to food. Originally constructed as a small independent grocery store, it was utilized for that purpose for the bulk of its existence until it became our restaurant in 1986. That link has ultimately driven our approach to the food we prepare and the style of business we operate.

The Grill is a mom-and-pop operation; we continue to be very hands-on about running the restaurant. Over the years, our menu has grown in complexity, and we now serve more people in an evening then we once imagined possible. The restaurant continues to evolve, but our goal has remained constant--to feature food we love complemented by wonderful wine in a gracious and welcoming atmosphere. We've always been very fortunate in having an incredible staff that executes this vision. It takes a great deal of dedication, attention to detail, and hard work to achieve this. Distinctive restaurants have their own personalities, and we've always felt that the Magnolia "family" is the real soul of our restaurant.

People are always asking us to categorize our food. In response, we've found it difficult to reduce what we do to a three-word sound bite. We look for ingredients that are innately good and seek to present them in ways that accentuate their good qualities. Our presentations are generally straightforward, reveling in the look of the food itself and how it tastes. Our motto, "not afraid of flavor," is typified by dishes that are bold and exciting, often featuring layers of flavors, contrasts in temperature, and textural foils, with honest, gutsy appeal. If something is "not afraid," one can definitely taste all the advertised flavors, but the dish will taste balanced. It will remain interesting to eat from the first bite to the last. Our cooking has principally been based on regional ingredients of the best quality; while not always intrinsically Southern, our cuisine bespeaks a Southern sensibility. While we've never had "specials" or "signature dishes," thematic representations reappear as the seasonal ebb and flow dictates the evolution of our cooking.

If there has been a single defining influence on our cooking, it has been the ingredients we use and our interaction with the network of growers from whom we get them. Our local farmers' market in Carrboro has been a wonderful source of inspiration, renewal, emphatic delineation of the seasonal cadence, and--not least--enduring friendships. Since its inception nearly twenty years ago, the market and the number of vendors selling there have grown; the requirement that all growers be from within a thirty-mile radius of the market and sell only what they themselves have produced gives it a distinct regional feel.

If you have a local farmers' market, use it to your advantage. Go early for the best selection. Make an initial walk-through to see what catches your eye, and then let the ingredients create your menu, in the most spontaneous sense. You'll find varieties of vegetables not available in a traditional supermarket, grown for their flavor and not for their ability to be shipped long distances. There is an extraordinary immediacy to food that is grown and picked for you, an opportunity to interact with the farmer that integrates you into the process of bringing the food to the table. Once you employ this approach in your shopping, you'll find you have greater command of your meal planning. Purchasing based on the quality and appeal of the ingredients will yield more gratifying end results and a more natural, satisfying style of cooking.

We cannot overemphasize the importance of using the finest ingredients available to you. Sometimes the difference between a home rendering of a restaurant's recipe and the professional's version is not in the skill of the cook but in the quality of the ingredients. We spend a great deal of time securing the food upon which our menu is based. Just as we have worked to develop ongoing relationships with all our suppliers, you should get to know your local butcher, wine purveyor, fishmonger, and cheese specialist as well. In restaurant lingo, if you are a regular customer, they will "hook you up"--meaning you'll be more likely to receive a superior product, good advice, and excellent service. OTHER CONTENT:A recipe from Chapter 6. Desserts®MDNMЇ

The Chef's Favorite Lemon Tart
Makes 1 10 1/2-inch tart; serves 8 to 12

The chef's favorite lemon tart is a somewhat sophisticated take on Southern-style lemon chess pie. This simple tart really is one of Ben's favorite desserts and has been a standard in Karen's repertoire for close to 20 years.

We most often serve this with a mixture of seasonal berries and lightly whipped cream. You can substitute a simple raspberry sauce made from frozen raspberries if it is not fresh berry season.

Ingredients for the Tart Shell

1 1/4 cups + 2 tablespoons flour 1 tablespoon + 1 teaspoon sugar
1/8 teaspoon salt
8 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk, beaten with 1 tablespoon milk
1 egg white, lightly beaten, reserved for baking

Ingredients for the Filling

4 eggs
1 1/2 cups sugar
1/2 cup orange juice
1/2 cup lemon juice
zest of 1 lemon, grated
zest of 1 orange, grated
1/4 cup heavy cream

Ingredients for Service

fresh berries
whipped cream

Preparation for the Tart Shell
1. In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.

2. Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.

3. Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.

Hint: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.

Preparation for the Tart
1. When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.

2. Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling!

3. Cool to room temperature before serving with berries and whipped cream.

Food Lovers Guide to Massachusetts or Soup Suppers

2009-01-25T01:20:00.000-08:00

Food Lovers' Guide to Massachusetts: Best Local Specialties, Markets, Recipes, Restaurants, Events, and More

Author: Patricia Harris

Looking for a Berkshire-made blue cheese to complement your fine wine? In search of the absolute best seafood shack on the Massachusetts coast? Want to sample the wares at a maple sugaring farm or prepare an authentic nineteenth-century New England dinner? Let seasoned food writers Patricia Harris and David Lyon bring you the inside scoop on the best places to find, enjoy, and celebrate the foods of the Bay State. From North Shore steamers and linguica to chocolate stout cake and Westport Macomber, a bounty of culinary delights awaits you in this engagingly written guide.
Each Food Lovers' guide features: Local producers of regional delicacies; specialty food shops; farmers' markets and farm stands; one-of-a-kind restaurants and landmark eateries; food festivals and culinary events; the best regional recipes; a sampling of the regions' best wineries and brewpubs, and much more.

New interesting book: The Long Road Home or Leap of Faith

Soup Suppers: More than 100 Main-Course Soups and 40 Accompaniments

Author: Arthur Schwartz

Healthful, practical, and economical, soup as a main course is a natural for the way people eat today. In Soup Suppers, Arthur Schwartz provides everything you need to know to turn a simple soup into a sensational meal.

His chapters are conveniently organized by main ingredient and feature recipes that offer something for everyone. Here are new recipes for soups from around the world as well as favorites from just around the block, all made equally accessible to American cooks and their kitchens. Here you will find everything from simple, homey dishes like Chicken Gumbo, Fresh Tomato Soup, and Chili con Carne to such adventuresome departures from the everyday as Porcini, Potato, and Barley Soup; Thai Shrimp Soup; and Moroccan Harira with Chick-peas.

In addition to the soups themselves, Arthur Schwartz provides recipes for accompaniments--breads, salads, appetizers, and desserts--that make his already hearty soups complete meals. Bruschetta, Popovers, and Walnut Onion Muffins are easy to prepare and delicious on the side of a soup, as are healthy recipes for Celery and Parmesan Salad, Marinated Mushrooms, and String Beans with Garlic and Sesame Oil. There is no better way to end a meal than with Arthur Schwartz's recipes for desserts, including Oatmeal Lace Cookies, Blueberry Apple Crumble, and Swedish Almond Cake.

Presented in the relaxed and friendly manner for which Arthur Schwartz is known, Soup Suppers offers a versatile and satisfying, wholesome and hearty approach to home-cooked meals.

Jean Anderson

Like Arthur Schwartz, I come 'from a serious soup-making, soup-eating family'. But I must say, the Scotch Broth and Corn Chowder I was weaned on pale beside this colorful collection, which includes some superb-sounding Russian and Middle Eastern soups I've never heard of. Arthur makes them all sound so easy, so delicious, I can't wait to haul out the soup kettle. Soup Suppers is one cookbook that is going to end up with plenty of smudges and spatters—the ultimate compliment!

Alice Waters

Soup Suppers is an enormously enticing book, an inspiration for cooking easy, inexpensive, and nourishing meals with seasonal ingredients. This is the way I want to cook for my family and friends.

Julie Sahni

Why do I love Soup Suppers like I do? First and foremost, it is by Arthur Schwartz, whose no-nonsense palate knows what good tastes like. Second ... there is no second!

Library Journal

Schwartz, author of What To Cook When You Think There's Nothing in the House To Eat ( LJ 12/91), is a New York City food critic and radio host. Here he offers 100 hearty, satisfying soups and stews, along with 50 or so recipes for accompaniments from breads and appetizers to desserts. James Peterson's impressive Splendid Soups ( LJ 9/15/93) with some 400 recipes is the undisputed first choice, but Schwartz's more homey compendium is recommended for most collections. BOMC selection.

PlumpJack Cookbook or League of Our Own

2009-01-23T21:38:00.000-08:00

PlumpJack Cookbook: Great Meals for Good Living

Author: Jeff Morgan

A beautiful cookbook sure to appeal to anyone who relishes the good things in life—full of the elegantly earthy fare that has made PlumpJack’s restaurants some of the most popular and highly acclaimed in Northern California

The PlumpJack name is synonymous with great wine, delicious food, and fine living. Its Napa Valley winery produces top-rated Cabernet. Its eight restaurants—including Balboa Cafe, PlumpJack Cafe, and Jack Falstaff—have won renown in the great dining capital of San Francisco, as well as in the Napa Valley wine country and the world class ski destination of Squaw Valley. Its resorts in Napa and Squaw Valley are ranked among the most luxurious in the country.

Now The PlumpJack Cookbook brings together the most coveted recipes from all eight restaurants in a book that captures the allure and down-to-earth sophistication of everything PlumpJack and features:

• 75 favorite recipes, including the famous Balboa Burger, as well as Roasted Squash Soup with Sage, Crab Cakes with Avocado Salsa, Goose Breast with Red Wine Gravy and Wild Rice, and Bananas Foster Brioche Pudding

• stunning color photographs that spotlight the alluring dishes and the restaurants’ beautiful Northern California locations

• wine recommendations as well as wine-buying tips and a guide to wine-and-food pairing

• a foreword by PlumpJack founder Gavin Newsom, now mayor of San Francisco and, according to Newsweek, one of the five rising stars of the Democratic Party

Publishers Weekly

Inspired by a popular collection of Northern California restaurants, a wine shop, two hotels and a winery (all under the umbrella of PlumpJack-a name taken from Queen Elizabeth nickname for Jack Falstaff, a Shakespearean character), this extremely eclectic cookbook features 75 recipes for the PlumpJack group's greatest hits. This book by Morgan, a Napa-based food and wine writer, also includes a discussion of wine and unpretentious suggestions for wine pairings with most dishes. The recipes range from Boon Fly Donuts to Chicken Liver Flan Cr me Caramel with Apple "Caviar." A recipe for an elaborate appetizer of Beef Carpaccio with Lemon Aioli, Truffle Oil, and Asparagus Salad is just a few pages away from a recipe for a simple tortilla soup. The seafood chapter has a recipe for fish tacos as well as one for Grilled Halibut with Orange Fennel Puree, Asparagus, and Warm Quinoa Salad. Balboa Cafe regulars will be pleased to have instructions for preparing the famed Balboa Burger, while ambitious dinner party hosts might want to take on Lamb Shanks in Red Wine with Pomegranate/Mint Gremolata, Green Beans, and Chickpeas. There are a few desserts, too, including Chocolate Cognac Truffles and Balboa Cafe's Peanut Butter Cookies. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

PlumpJack began in 1992 as a small wine shop in San Francisco's Cow Hollow neighborhood. Today, it is a restaurant group with seven cafes and restaurants, a winery, and two hotels, one in Napa Valley and the other near Lake Tahoe. The restaurants, which range from casual to elegant, serve "wine-friendly dishes," and they have always kept the wine prices low. Morgan, a food and wine writer, begins the group's first book with a brief history and a wine primer before presenting 75 recipes from the various eateries. There are wine selections for each dish and numerous color photographs throughout. Recommended for area libraries and others where restaurant cookbooks are popular. Copyright 2006 Reed Business Information.

League of Our Own: From Blue Jeans to Ball Gowns: All-Occasion Recipes from the Rockwall Women's League

Author: Rockwall Womens League Staff

This all occasion book, assembled with quick and easy favorites along with more challenging culinary trends, appeals to all levels of expertise. Whether in blue jeans barbequing a casual feast or in ball gowns adding finishing touches to a grand presentation, our treasured fares will put you in a league of your own.

Best of Mennonite Fellowship Meals or Culinary Concepts

2009-01-22T17:56:00.000-08:00

Best of Mennonite Fellowship Meals

Author: Phyllis Pellman Good

Favorite recipes to share with friends at home or at church. More than 800 recipes ranging from Sweet and Sour Baked Beans to Potluck Fondue, from Seven Layer Salad to Tarragon Mushrooms, from Amish Vanilla Pie to Tapioca Dessert, from Sloppy Joes to Chicken with Ginger, and from Homemade Rolls to Native Bannock.

This practical, easy-to-use cookbook is full of recipes which may be made without elaborate preparation. It contains ideas for finger foods, one-dish meals, health-conscious cooks, cross-cultural dishes, and small recipes for entertaining at home, as well as a few recipes large enough to serve several hundred people. All from the kitchens of a people known for their delectable cooking.

Table of Contents
Food for Fellowship

We have observed the growth of a wonderful practice in many Mennonite congregations during the last several years-the church fellowship meal! Where we once invited "company" home for Sunday dinner, today we are more likely to share a carry-in lunch in the church fellowship hall after morning worship.

It's a custom worth fostering, we believe, especially when we see so little of each other apart from Sunday morning. Furthermore, it seems more appropriate to relax in the spirit of community rather than to be entertained by one starring (and probably tense and exhausted!) cook.

Familiar Favorites

Collected here are favorite recipes from Mennonite fellowship meals, offered by the cooks who prepare them. "People ask me to bring this," some explained with gentle pride. "I love watching people go for this dish," or "I take this because I never have any leftovers," admitted others!

A Multi-Cultural Event

Food fuels friendships and begins to undo prejudices. In that spirit, this book contains favorite dishes from the many food traditions which are now part of the Mennonite family of faith. In some places throughout North America, Mennonite fellowship meals are multi-cultural events, reflecting the make-up of their congregations. Experiment with the Lao, Chinese, Belizean, Mexican, Native-American and African-American dishes that are part of this collection.

For Eating at Home

Not only are all these recipes fellowship meal favorites, they also feed family and friends equally well at home. One note if you prepare these dishes for eating at home-the number of servings included with each recipe assumes the traditional bounty of a fellowship meal. Consequently, we have assumed more servings per recipe than is likely to be adequate for home use.

About Titling Recipes

While most Mennonite cooks take pride in the food they fix, they are also a modest lot. We took one liberty as editors that may challenge the humility of a few who submitted recipes to us: in some cases we included the name of the submitter in the title of the recipe, in an effort to distinguish it from similar surrounding recipes. (We figured that was in keeping with our tradition of crediting the maker of a favorite dish by the name we give it-"Aunt Anna May's Snickerdoodles," for example.) We do apologize if we have embarrassed anyone with this decision.

If You're in Charge

In the interest of easing your planning for a fellowship meal we have included a chapter about overcoming common hurdles-what to do when your oven space is limited; what if there are too few electrical outlets; how to overcome tight quarters for eating.

If You Don't Know What to Make

To give you inspiration when you've been asked to bring finger food, when you're looking for something children will enjoy or when you want to make an unusual dish, we offer special indexes at the back of the book to those categories, plus several others.
May you find this food delectable and nourishing, not only for your bodies, but for your friendships and families also. There is incomparable warmth in eating together. This is food for fellowship. Thank you, countless cooks, for offering your best dishes so bountifully!

--Phyllis Pellman Good and Louise Stoltzfus

Book review: The Sivananda Companion to Meditation or Diabetes Handbook

Culinary Concepts: 100 Recipes and Tips for the Home Chef

Author: Judith Baigent

Culinary Concepts: An Extraordinary Cooking School provides 100 simple, yet delicious recipes as well as menu suggestions and cooking and preparation techniques that make it easy to prepare the perfect meal. Recipes include hors d'oeuvres, soups, salads, vegetables, seafood, chicken, meats, and desserts and are the favorites of the students who attend the Culinary Concepts cooking school. The school teaches a wide variety of classes for everybody from children to serious home chefs, with meals ranging from backyard barbecues to elegant events. With no particular food style, each teaching chef brings his or her own cooking specialties and many of the recipes taught have international appeal.
Culinary Concepts' main goal is to make time spent in the kitchen totally rewarding, and to help people find joy and satisfaction in cooking and in dining with friends or family once they're through. Growing up in Nelson, New Zealand, Judith Baigent attributes her love of cooking to the fun and fragrant memories of times spent in her grandmother's welcoming kitchen. Sharing food was family time spent together, whether growing and harvesting it from the backyard garden or preserving harvested fruits and berries for the winter. After time spent training in the culinary arts in Europe, Judith moved to Los Angeles for three years before gratefully moving to Tucson. She has two children, Timothy and Angela, as well as two grandchildren. Culinary Concepts is located in Plaza Palomino, 2930 N. Swan Road, Tucson, Arizona. Check out the website at culinaryconcepts.net.

Steven G. Fullwood - Library Journal

The best thing about Culinary Concepts-besides its perky name-is that it represents the best of what cookbooks should offer: a sumptuous variety of easy-to-follow recipes by someone who knows the way around the kitchen, inside and out, and isn't afraid to take you to your best chef self. That person is Baigent, the owner of Culinary Concepts (CC), a highly interactive cooking school located in Tucson, AZ, where students offer their own styles and specialties to share with others in a 1300-square-foot classroom. This is a unique cookbook filled to the brim with CC's students' favorite recipes, taking Baigent's creative "collective" sensibilities that much further. Here nascent chefs will find tools: a key for terminology (e.g., blend, simmer, julienne) and all the basics for creating appetizers and meals for one or many. The book's colorful design and mouthwatering photographs of prepared dishes are among its best features. For soups and salads, vegetables and meat dishes, this volume is sure to be referenced for years to come. Recommended for medium and large collections.

Good Home Cookbook or Southern Homecoming Traditions

2009-01-21T14:14:00.000-08:00

Good Home Cookbook: More than 1000 Classic American Recipes

Author: Richard J Perry

Hearkening back to the days before "low-fat" and "low-carb" took the fun out of food, The Good Home Cookbook features more than 1,000 recipes from the days when comfort food wasn't the latest trend, but a way of life. From a massive collection of vintage cookbooks, including heirloom family recipe books, Richard J. Perry selected dishes that represent the true staples of American cuisine. Then, to see how the recipes changed over the years, they were cross-referenced with later cookbooks. Ingredients and techniques were "averaged" across regions and decades and finally, in a unique public testing program, sent to hundreds of home cooks in all 50 states. The recipes were tested, retested — without fancy stoves or exotic equipment — and meticulously evaluated until each was perfect: a wholesome, delicious American classic in keeping with today's tastes, but never straying from its honest, blue-plate beginnings.

Books about: Gestion du Changement D'organisation :une Approche de Perspectives Multiple

Southern Homecoming Traditions: Recipes and Remembrances

Author: Carolyn Quick Tillery

With her acclaimed historical cookbooks, such as The African-American Heritage Cookbook, Carolyn Quick Tillery has become the premier chronicler of the stories, traditions, and triumphs of our nation's great African-American academic institutions. Her books are sumptuous feasts that combine the ingredients of personal and collective history with archival photographs and hundreds of traditional and modern recipes. The results are as inspiring as they are mouthwatering-must-haves for home and school libraries as much as for kitchen bookshelves.

Southern Homecoming Traditions focuses on the food and history of one of America's most influential institutions, the Atlanta University Center, an affiliation of six schools- Morehouse, Spelman and Morris Brown Colleges, Clark-Atlanta University, Interdenominational Theological Center, and Morehouse School of Medicine-that constitute the largest, historically black educational complex in the world. For more than a century, these schools have gathered in one place the best and brightest of black America, including many of our nation's greatest civil rights leaders, such as Martin Luther King, Jr., Ralph Abernathy, Julian Bond, W.E.B. DuBois, Dr. Benjamin E. Mays, Whitney Young, Marian Wright Edelman, and Ruby Doris Smith Robinson. The region also brought us a memorable cuisine that evokes all the tastes and flavors of a Southern home. From traditional dishes that are making a welcome comeback (Chicken and Waffles), to modern dishes and drinks (Jamaican Chicken, Georgia Peach Champagne Punch), to "forgotten soul foods" that are in danger of being lost forever (Smoked Turkey Neck and Collard Greens, "Chitlins" and Hog Maws), these recipescapture the aromas and emotions of the black experience, past and present.

A melting pot of speeches, songs, stories, and photographs, Southern Homecoming Traditions pays tribute to African-Americans who, instead of waiting for a seat at our nation's table, made that table bigger. Enhanced by inspiring African proverbs ("Teach a woman and you teach a nation") and touching remembrances, this is both a food lover's delight and a joyous living history of black America's continuing influence on American cuisine and culture.

Library Journal

Part of a series about prominent black learning institutions, Tillery's new title is as much a history book as it is a cookbook. It focuses on the Atlanta University Center, which encompasses Morehouse and Spelman Colleges as well as three other historic colleges and Clark-Atlanta University. The book opens with a brief but good introduction to Atlanta's history, from the Civil War through the Civil Rights Movement. Separate chapters on the various colleges-which include minibiographies of their presidents and notable alumni-are interspersed with recipe chapters, which include both down-home Southern favorites and more contemporary dishes. The recipe head notes are informative and readable, and period photographs and other memorabilia provide further context. Highly recommended. Copyright 2006 Reed Business Information.

Feast of Soups or Only Texas Cookbook

2009-01-20T10:31:00.000-08:00

Feast of Soups

Author: Jacqueline Heriteau

A comprehensive smorgasboard of over 500 international soup recipes for any and all occasions—from first course to main course and even dessert. Jacqueline Heriteau, renowned author of thirty cookbooks brings together her rich heritage of favorite family recipes and her own inventiveness, to create a feast of mouth-watering recipes, satisfying menu ideas, and delicious, delightful soups.

New interesting textbook: Un metodo empirico a sviluppo di organizzazione

Only Texas Cookbook

Author: Linda West Eckhardt

This cookbook is an exciting patchwork collection of authentic recipes as varied as the ethnic makeup of Texas.

Zone Meals in Seconds or All about Chicken

2009-01-18T00:02:00.000-08:00

Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner

Author: Barry Sears

A quick, easy, family-friendly cookbook for the millions of Zone households around the world.

Millions of people worldwide have discovered the incredible weight-loss and health benefits of living in the Zone. For almost 10 years, Lynn and Barry Sears have maintained a completely Zone-friendly kitchen. With two daughters - one a finicky first-grader and one a vegetarian teenager - Lynn has had to use all of her creative and culinary skills to keep her family healthy and happy. Zone Meals in Seconds combines Lynn's hard-won wisdom and valuable experience with Barry's Zone expertise and medical knowledge in the first-ever family-friendly Zone book. From quick and easy family dinner recipes and snack tips, to advice on packing school lunches and surviving backyard barbecues, this book is a must-have for people who want to experience the incredible benefits of the Zone but need help answering the all-important question, 'What do I eat?'Written with the help of an experienced chef and recipe developer, Zone Meals in Seconds offers more than 200 fast and family-tested recipes for Zone-approved breakfasts, lunches, and dinners.

Interesting book: Análise de Afirmação Financeira

All about Chicken

Author: Irma S Rombauer

The book that taught America how to cook,

now illustrated with glorious color photography

ALL ABOUT

CHICKEN

A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book.

Organized by techinique -- roasting, broiling, baking, braising, grilling, frying, and more
More than 100 of Joy's recipes, including the legendary Chicken Fricassee, Chicken Cordon Bleu, and Turned Roasted Chicken
Invaluable techniques and tips for buying, storing, preparing, and carving chicken

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

All About Chicken upholds that standard. In the conversational and instructional manner of the flagship book, All About Chicken is organized by technique. Chapters that cover roasting, broiling, baking, sautéing and stir-frying, braising, frying, and grilling chicken incorporate more than 100 of Joy's best-loved recipes -- Casserole Roasted Chicken with Forty Cloves of Garlic to Broiled Lemon Garlic Chicken to Chicken Breasts Baked on Mushroom Caps. You'll also find recipes for a dozen or more stuffings, sauces, marinades,and gravies, as well as techniques for carving, preparing, buying, and storing chicken. Add to that more than 150 original photographs, specially commissioned for this volume, presented in the most easy-to-use design imaginable.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Chicken is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

The Indispensable Kitchen Resource...

All-New, All-Purpose, and now All-in-Color

Library Journal

The first four titles in a new series, these are spin-offs from The All New All Purpose Joy of Cooking (LJ 10/15/97), the major revision of the old favorite. Unlike the "new Joy" or any previous edition, these are filled with photographs, 100 full-color and 50 black-and-white each. Most of the text and the recipes come directly from the 1997 book, although some of the material has been reorganized, and some new material is included that didn't make it into that edition. (On the other hand, not all the recipes from the chicken chapter, for example, made it into All About Chicken.) The books have a very appealing look, and readers will find the photographs of ingredients, finished dishes, and techniques helpful, but since the 1,136-page Joy is still available for $35, most home cooks may not want to buy these, too. By the same token, they seem great for "borrowing," and libraries are sure to face demand. Strongly recommended. Copyright 2000 Cahners Business Information.

Romancing the Stove or Wraps and Rolls

2009-01-17T13:20:00.000-08:00

Romancing the Stove: Celebrated Recipes and Delicious Fun for Every Kitchen Goddess

Author: Margie Lapanja

Margie Lapanja believes in awakening all the senses when it comes to eating, and for that matter, pre- and postprandial activities, too. In Romancing the Stove, she shares more than 100 of her favorite recipes along with goddess tales, practical tips, fascinating food facts, and a fine seasoning of quotes. Recipes range from the classic pain perdu — a resourceful solution for bread that would otherwise go stale — to the more unusual Love Apple Linguine, Cookie Dough Pancakes, Mango Tapioca Pudding, and Pumpkin Spice Muffins. This lively tribute to the sensual arts of cooking, loving, and living is illustrated throughout.

Wraps and Rolls

Author: Jenni Fleetwood

Wraps are easy to make, delicious to eat and ideal for every occasion, from breakfast on the run to a sophisticated supper with friends and family. Typically healthier and lower in fat and carbs than other snacks and lunches, these delicious easy-to-make creations are also much more exciting and fun to present than the regular sandwich. With easy-to-follow techniques and inspiring photographs, this book of wraps, rolls and parcels is the ideal inspiration and sourcebook for people who want to create food that is both fun to make and great to eat.

Jim Peytons New Cooking from Old Mexico or Sushi

2009-01-17T02:39:00.000-08:00

Jim Peyton's New Cooking from Old Mexico

Author: James W Peyton

The sixth cookbook in the Red Crane Cookbook series, and the third by Jim Peyton, Mexican Cuisine introduces nouvelle azteca, a contemporary and richly varied style of fusion cooking. Mexican Cuisine is a comprehensive history of Mexican cooking tracing its development over the last 500 years from Mayan and Aztec to later Arab and Spanish influences. Most of the recipes are from the A list of fine Mexican cooking. Richly illustrated with color food photographs and black and white illustrations.

Los Angeles Times

Jim Peyton's New Cooking from Old Mexico is well-researched and thoroughly delicious. It places the glorious and varied cuisines of Mexico in a context that should appeal to both the food historian and the home cook.

El Restaurante

Jim Peyton's New Cooking from Old Mexico introduces a new world of Mexican cuisine-one that combines traditional peasant and court cooking techniques to create dishes ideal for home and restaurant kitchens.

New Mexico Magazine

New Cooking from Old Mexico, Peyton's third Mexican cookbook, is easily the most impressive effort by the San Antonio-based author and culinary expert. But this isn't simply a cookbook. It's also a meticulously researched and beautifully written account of the evolution of Mexican cooking over the centuries, showing how Indian, Spanish and Moorish influences all have contributed to Mexico's distinctive cuisine

Go to: Procedure pratiche di per la matematica di affari

Sushi

Author: Marlisa Szwillus

40 new recipies and a revised format make this book a much anticipated addition to the popular Quick & Easy series. Master the basics of making sushi at home.... roll up the sleeves, bring out the rice and fresh fish....you'll be an expert in no time!

Leiths Techniques Bible or Delicious Desserts When You Have Diabetes

2009-01-16T14:57:00.000-08:00

Leiths Techniques Bible

Author: Susan Spaull

Leiths Techniques Bible is the ultimate cookery reference book. Here is all the information taught during the year-long diploma course at Leith's School of Food and Wine. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. With answers to every cookery question—from how to make perfect mashed potatoes to making a spun sugar cage—this is an indispensable book for everyone from the novice cook to the experienced chef.

Go to: Soyfoods Cooking for a Positive Menopause or Tomatoes

Delicious Desserts When You Have Diabetes: Over 200 Recipes

Author: Sandy Kapoor

How to prepare and enjoy delightful desserts when you have diabetes People with diabetes often believe that they cannot enjoy rich, delicious-tasting cooking--such as desserts. Professor, chef, and dietitian Sandy Kapoor proves them wrong, showing those who suffer from diabetes how they can fit desserts into a healthy plan of eating. Presenting over 200 mouth-watering recipes that anyone will enjoy, Kapoor teaches the reader to use healthy dessert cooking techniques and ingredients to transform high-fat, high-cholesterol, and high-sugar desserts into scrumptious healthy versions.
Sandy Kapoor, PhD, RD, FADA (San Marino, CA), is a trained chef from the Culinary Institute of America, a registered dietitian, and a Fellow of the American Dietetic Association. She is the author of Professional Healthy Cooking (Wiley: 0-471-53839-6) and Healthy and Delicious:400 Professional Recipes (Wiley: 0-471-31877-9).

Harvest for Hope or A Survival Guide for Culinary Professionals

2009-01-16T06:14:00.000-08:00

Harvest for Hope: A Guide to Mindful Eating

Author: Jane Goodall

With a firm but gentle touch, Dr. Goodall paints a global landscape in which corporations own the rainwater, patent the earth's seeds, and produce mysterious "Frankenfoods." Offering her hopeful, stirring vision, she introduces us to inspiring everyday heroes like a third-generation farmer who battled Monsanto and won; French activists who protest against genetically modified crops; and John Mackey, the founder of whole foods, who has vowed to sell only ethically raised animal products. Most valuable of all, Goodall offers simple strategies yo foster a sustainable society. By eating organic, shopping at farmer's markets, and taking other mindful measures, we can all do our part to reclain our food, our health, and our planet. And we must start now.

Publishers Weekly

Goodall, best known for her decades of work with chimpanzees and baboons, turns to the social significance of the food people eat and of how it reaches our tables. In a style that's both persuasive and Pollyannaish, her guide glides through a quick history of early agriculture, despairs of "death by monoculture" (single-crop farming), warns of the hazards of genetically modified foods and of the disappearance of seed diversity, and bemoans the existence of inhumane animal factories and unclean fish farms-the macro concerns of the environmentally conscious. On a more micro level, she focuses on what individuals can do for themselves. In a grab bag of well-intentioned bromides, Goodall counsels her readers to become vegetarians, celebrates restaurants and grocery stores that seek out locally grown produce, frets about the quality of school lunches and the pervasiveness of fast food-fueled obesity, honors small farmers and warns of a looming water crisis. Most chapters conclude with "what you can do" sections: demand that modified foods be labeled; turn off the tap while brushing your teeth. This book about making healthy choices breaks no new ground, but its jargon-free and anecdote-rich approach makes it a useful primer for grassroots activists, while the Goodall imprimatur could broaden its reach. Agent, Jonathan Lazear. (Nov. 1) Copyright 2005 Reed Business Information.

What People Are Saying

Paul Hawken
"A lucid, anecdote-filled introduction to the world of food, revealing how our food production affects us and how our choices affect the environment...Consider this book the shopping list for you and your children's future."
—author of ECOLOGY OF COMMERCE

Alice Waters
"In HARVEST FOR HOPE, Jane Goodall convinces us that we should have a new relationship with food, one that is inspiring and delicious, at the same time a preservation of tradition and an act of conservation."
—author of CHEZ PANISSE FRUIT and CHEZ PANISSE VEGETABLES

Bill McKibben
"Thrice a day you get the chance to change the planet. You can change it in significant ways, if you follow just some of this book's wise advice."
—author of WANDERING HOME: A Long Walk Across America's Most Hopeful Landscape

John Robbins
"If you want to be newly awakened to the joy of eating, to the miracle of food, and to the power each of us has by the way we live our lives, do yourself a favor. Read a copy of HARVEST FOR HOPE. I promise you: your life will change in countless ways, all of them for the better... One of those rare truly great books that can change the world."
—author of THE FOOD REVOLUTION and DIET FOR A NEW AMERICA

Deborah Madison
"If you haven't thought much about the food you eat and the choices you make (and even if you have), this is an important book to read!"
—author of VEGETARIAN COOKING FOR EVERYONE and LOCAL FLAVORS: COOKING AND EATING FROM AMERICA'S FARMERS MARKETS

Frances Moore Lappй
"I love this book! Jane Goodall's generous, playful spirit imbues every fascinating page. HARVEST FOR HOPE is full of mind-expanding observations..a personal, tender wake-up call telling us that we can reclaim the wisdom of our bodies."
—author of HOPE'S EDGE and DIET FOR A SMALL PLANET

New interesting textbook: Gotti Diet or Dr Golem

A Survival Guide for Culinary Professionals

Author: Karen Levin

Well Done! A Survival Guide for Culinary Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from culinary professionals on everything from organization to stress management to owning your own restaurant, this is one book busy students and professionals won?t want to be without.

Creams Confections and Finished Desserts or Celebrate with Chocolate

2009-01-15T19:32:00.000-08:00

Creams, Confections, and Finished Desserts, Vol. 2

Author: Alain Escoffier

The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.

New interesting textbook: Taste of America or Cocina de Cuaresma

Celebrate with Chocolate: Totally Over-the-Top Recipes

Author: Marcel Desaulniers

He's the champion of chocolate. The king of cocoa. The guru of ganache. He's Marcel Desaulniers, award-winning cookbook author and chef-owner of Williamsburg, Virginia's renowned restaurant, The Trellis. And he's back with a whole new collection of festive recipes that turn any day into a holiday in Celebrate With Chocolate.

Whether you want a romantic cake for two, a "Big-Ass" cake for twenty, cookies, pies, or anything in between, Marcel will show you the way. In Celebrate With Chocolate, he takes you to the outer limits of the chocolate universe, with over-the-top combinations that are surprisingly simple to make.

Want something that towers over ordinary chocolate deserts? Try Marcel's "She Ain't Heavy" Chocolate Cake, which stacks three layers of extravagantly light, cocoa-saturated cake, all coated with a smooth cocoa icing. Or for a lunchtime favorite turned sweet treat that satisfies any child from 3 to 103, just pour a glass of milk and check out the Chocolate Peanut Butter and Jelly Sandwich Cookies. Whatever you make, with Marcel's guidance, this book will keep your ever-growing fan club happy.

No holiday is required to Celebrate With Chocolate with Marcel Desaulniers. Just have a true love of chocolate. Don't we all?

Publishers Weekly

There are two kinds of chocolate obsessives: purists, who like their chocolate unadulterated, more black than brown, more bitter than sweet, and would inject it if they could; and decadents, whose jaded palates can be tempted only by chocolate follies of increasing complexity and sophistication. Desaulniers (Death by Chocolate; Death by Chocolate Cakes; and Desserts to Die For) has emerged from the morbid fascination of his previous books with his obsession intact, taking chocolate machismo to new heights. Many consider his first book to be a certifiable chocolate bible, and may wonder where else Desaulniers can go. Whereas Death by Chocolate overpowers (with Chocolate Devastation), his newest amuses (Chocolate-Banana-Rum-Raisin Ice Cream Cakes with Rum and Almond Twinkle). Desaulniers is famous for his ambitious recipes, but this latest book is really most successful at is simplest. Cocoa Yogurt Mousse cannot take more than five minutes to prepare and tastes like a million bucks; Chocolate Madras Cake thrillingly combines dark chocolate with orange zest and a deep cranberry coulis. And despite Desaulniers's almost militant chocoholism, 40 years in the business have given him a voice more humane and interesting than most of the bad-boy cookbook authors in vogue. (Nov.) Copyright 2002 Cahners Business Information.

Library Journal

Desaulniers is the author of an earlier series of "Death by Chocolate" cookbooks, as well as several other dessert books. Here he returns to that favorite ingredient, with indulgent, often extravagant recipes ranging from Dancing Gingerbread Men Peppermint Fudge Cake to Chocolate-Peanut Butter Fusion Brownies. Many of the recipes are complicated, but the instructions are detailed and clear, and there are mouth-watering color photographs of selected showstoppers. For all baking collections. Copyright 2002 Cahners Business Information.

Savoring the Wild or Quick and Easy Low Carb Recipes

2009-01-15T09:50:00.000-08:00

Savoring the Wild

Author: Wildlife and Parks Montana Department of Fish

Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods. Over 100 recipes cover big game, small game, fish, upland birds, waterfowl, and edible plants. There's enough diversity so that any cook-from the expert in wild foods to the beginner-will find something new and tantalizing to try. These recipes come from Montana kitchens where wild game has been a staple food for generations.

Quick and Easy Low-Carb Recipes

Author: Joanna Whit

From Spicy Roasted Mushrooms and Broccoli Beef Salad to Shrimp Omelet and Gorgonzola Frittata; from Chicken and Pine Nuts to Maple Pork Medallions; from Mocha Mousse to Lemon Souffle -- you'll find more than 100 delicious and varied recipe options for healthy, low-carbohydrate meals in this book!

Delias Kitchen Garden or Chewy Cookies

2009-01-15T01:07:00.000-08:00

Delia's Kitchen Garden: A Beginner's Guide to Growing and Cooking Fruit and Vegetables

Author: Gay Search

Delia Smith has always been concerned with the quality and flavor of the ingredients she uses, and nothing comes fresher than fruit and vegetables straight from the garden. When the opportunity arose for her to work with garden expert Gay Search to create her own kitchen garden, she seized the chance. This guide, with gardening advice by Gay and recipes and advice on cooking the crops from Delia, is for any cook interested in good food, free from pesticides, who wants to try their hand at growing their own. It follows a year in the life of Delia's kitchen garden, with a chapter devoted to each month, and contains detailed advice on sowing and planting, fruit and vegetable varieties, and how to harvest. Lavishly designed with hundreds of color photographs, and with Delia's recipes that use the produce at its peak, this guide is suitable for first-time horticulturists and cooks of all levels.

New interesting textbook: Sokratischer Verkauf: Wie man Die Fragen stellt, Die den Verkauf Bekommen

Chewy Cookies: America's Comfort Food

Author: Eileen E Talanian

Create melt-in-your-mouth cookies everyone will love!

You loved them as a kid. You love them now. Soft and gooey, warm from the oven, chewy cookies rank high on everyone's list of favorite treats. Eileen Talanian, professional baker and Best of Philly winner for Cookies, has compiled an extraordinary collection of irresistible cookie recipes. Packed with over 125 recipes, including:

Chewy Chocolate Chunk Cookies
Banana Oatmeal Pecan Clusters
Chewy Orange Granola Bars
Chocolate-Almond Macaroons
Chocolate Peppermint Patties
Caramel Apple Bars
Chocolate Chip Oatmeal Bars
Snickerdoodles
Peanut Butter Dreams
Chewy Chocolate Pixies
And many more chewy treats!

Includes step-by-step directions, and chapters on bar cookies, holiday cookies, butter-free macaroons, home-style favorites, and cookies for chocolate lovers.

Find out why her bakery won the Best Cookies award and national acclaim.

Top Secret Recipes Lite or Wine Enthusiast Essential Buying Guide 2007

2009-01-14T13:25:00.000-08:00

Top Secret Recipes - Lite!

Author: Todd Wilbur

With the new health-consciousness sweeping America, many of us feel we can no longer indulge in the tasty but guilt-inducing foods we grew up with. Todd Wilbur, who made a name for himself by allowing us to clone treats such as Oreos« and Outback Steakhouse« Blooming Onions in our own kitchens, now gives us back our cherished foods with reduced fat and calories. Not only does Wilbur enable us to produce lite versions of Cinnabon« Cinnamon Rolls and Twinkies«, he shows us how to duplicate our favorite Snackwell« and Healthy Choice« products. Top Secret Recipes--Lite! includes recipes for 75 new dishes, complete with Wilbur's helpful diagrams, which call for ingredients easily found at the local supermarket. The newest addition to the Top Secret Recipe franchise is sure to make us not only happier, but healthier.

Judie Choate

If you're like me, when you want to pig out, you want to pig out on the real thing. When Taco Bell calls, I'll take no substitute. However, if you really want to create a low-fat and healthier version of your favorite fast or convenience food, this is the book for you. If a Whopper is not on your list of approved diet foods, try Todd Wilbur's low-cal, low-fat clone and let me know if you really got what you wanted!

Wine Enthusiast Essential Buying Guide 2007: Includes Ratings and Prices for More that 25,000 Wines!

Author: Wine Enthusiast Magazin

and/or stickers showing their discounted price. More about bargain books

Low Salt Cooking or The Over the Hill Party Game Book

2009-01-14T03:43:00.000-08:00

Low-Salt Cooking: Over 70 Recipe Provide Healthy and Tasty Solutions to Cooking without Salt

Author: Michelle Berriedale Johnson

This informative book not only has healthy and tasty low-salt recipes, but is packed with tips on avoiding salty foods, understanding nutritional labels, and using alternative flavorings to make sure you palate is stimulated.

	Introduction	6
	The Role of Salt in Good Health	8
	Why We Eat So Much Salt	10
	High-salt Manufactured Foods	12
	Reducing the Salt in Your Cooking	14
	Low-salt Cooking Methods	15
	Alternative Flavourings	16
	Menu Planning	20
	Soups and Starters	22
	Salads and Vegetable Accompaniments	36
	Main Meals	48
	Pasta, Pizza and Grains	66
	Breads and Baking	80
	Stocks and Basic Recipes	92
	Index	96

New interesting textbook: The Art of Getting Well or Managing Chronic Illness

The Over the Hill Party Game Book

Author: Courtney Cook

Eight Entertaining Games and Activities to Make Your Over-the-Hill Party Fun

Here's a great way to "break the ice" and get your over-the-hill party off to a fast and funny start. You'll find four group activities and four party games that everyone will enjoy. The games come with duplicate game sheets for eight people.

Pancakes Crepes Blitnzes Blinis or Appetizers Starters and Buffet Food

2009-01-13T17:01:00.000-08:00

Pancakes, Crepes, Blitnzes & Blinis

Author: Susannah Blak

More than 20 deliciously simple recipes for sweet and savoury batters from blini wraps and fruit-filled crepes to latkes and griddled scones, shown step-by-step in over 125 colour photographs.

Look this: Hollywood Dish or Italian Vegetarian Cooking

Appetizers, Starters and Buffet Food: Fabulous First Courses, Dips, Snacks, Quick Bites And Light Meals: 150 Delicious Recipes Shown In 250 Stunning Photographs

Author: Christine Ingram

Fresh, bright and contemporary, this beautifully designed book shows you how to make the most of appetizers & starters, showcasing over 150 recipes.

My Life in France or All along the Danube

2009-01-13T06:19:00.000-08:00

My Life in France

Author: Flo Salant Greenberg

Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef.

Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story – struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took them across the globe – unfolds with the spirit so key to her success as a chef and a writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

The New York Times - Alan Riding

The result is a delight. On one level, it's the story of how a "6-foot-2-inch, 36-year-old, rather loud and unserious Californian" — her words — discovered the fullness of life in France. On another, it recounts the making of "Julia Child," America's grande dame of French cooking. Inevitably, the stories overlap.

The Washington Post - Nancy McKeon

And so our last communication from Julia Child can double as a tour book. Quelle joie ! Child couldn't have planned it any better had she tried. Or maybe she was trying to teach us right up to the very end.

Publishers Weekly

Famed chef Child, who died in 2004, recounts her life in France, beginning with her early days at the Cordon Bleu after WWII. Greenberg, an actress for radio and commercials, does a fine job capturing Child's joie de vivre and unmatched skill as a culinary animateur. We hear Child's delight and excitement when she discovers her calling as a writer and hands-on teacher of haute cuisine; her exasperation as yet another publishing house rejects her ever-growing monster of a manuscript; and her joy at its publication and acclaimed reception after more than a decade of work. Child's opinionated exuberance translates remarkably well to audio, from her initial Brahmin-like dismissal of the new medium of television (why would Americans want to waste a perfectly good evening staring into a box, she wondered?) and frustration at her diplomat husband being investigated in the McCarthy-driven 1950s to her ecstasy about roast chicken and mulish insistence on the one correct method to make French bread at home. The seamless abridgment has no jarring gaps or abrupt transitions to mar the listener's enjoyment. Potential listeners should beware, however: this is not a book to hear on an empty stomach. Bon app tit! Simultaneous release with the Knopf hardcover (Reviews, Feb. 13). (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Begun just months before her death and completed by her grandnephew, this memoir resurrects Julia's early days in France-when she didn't even know how to cook. Copyright 2005 Reed Business Information.

Kirkus Reviews

"Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!" Anyone who remembers the iconic, deceased Julia Child (1912-2004)-or perhaps Dan Aykroyd's affectionate imitation of her-will recognize the singular voice. It's employed in this memoir to full advantage, and to the reader's great pleasure. As relative and writer Prud'homme recalls, at the end of her long life, Child was busily recording her years as a budding chef. In 1948, newly wed, she moved to Paris with her diplomat husband Paul, whom she had met while on wartime duty for the OSS (now there would be a story) in Asia. The first meal she cooked for him, she recalls, was "a disaster," and she arrived in France "a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian," but in every aspect of her life, she was determined to do better. With self-effacing humor, Child recalls her efforts at learning French, finding an apartment and coping with life in a different culture. No matter how embarrassing or baffling the course of her learning curve, Child's francophilia and zest for life shine through, and nowhere more than in the pages devoted to her sentimental education at the Cordon Bleu, the world-renowned culinary institute, in whose cramped basement she "learned how to glaze carrots and onions at the same time as roasting a pigeon, and how to use the concentrated vegetable juices to fortify the pigeon flavor, and vice versa," among other talents. Matching her growing skills with a formidable armada of kitchen gadgets that will make cookery-loving readers swoon, she then recounts the difficult conception and extremely difficult birth of her book Mastering the Art of French Cooking,which brought her fame. Charming, idiosyncratic and much fun-just like its author, who is very much alive in these pages. A blessing for lovers of France, food and fine writing. First printing of 150,000; first serial to the New York Times Magazine & Bon Appetit; Book-of-the-Month Book Club main selection; Quality Paperback Book Club alternate selection

New interesting textbook: Império:a Subida e Fim da Ordem Mundial britânica

All along the Danube: Recipes from Germany, Austria, Czechoslovakia, Yugoslavia, Hungary, Romania and Bulgaria

Author: Marina Polvay

For novices and gourmets alike, this unique cookbook offers a tantalizing variety of dishes from the shores of the Danube River. Its recipes bring Old World flavor directly into today's kitchen with such cherished favorites as "Weiner Schnitzel," "House Knedliky (Bread Dumplings)," "Hungarian Goulash," "Shrimp Sophya," and "Mititei (Romanian Sausage)." Along with a special chapter, "Christmas Along the Danube," which covers each country's holiday specialties, this cookbook also includes black and white photographs of menus, shots of regional interest, and maps and illustrations throughout. A new appendix provides information on classic Danubian wines -- the perfect complement to any dish from central and southeastern Europe.

	Acknowledgements	v
	Preface	xi
	Introduction	1
1	The Black Forest: The Land of Hansel and Gretel and Cuckoo Clocks	5
	Appetizers	9
	Soups	12
	Salads	15
	Vegetables	17
	Fish and Seafood	20
	Poultry	23
	Meat	24
	Side Dishes	33
	Desserts	36
2	Austria: Mozart, Schnitzels, and Strudels	48
	Appetizers	56
	Soups	61
	Salads	66
	Vegetables	68
	Fish	70
	Poultry	76
	Meat	79
	Side Dishes	89
	Desserts	94
3	The Land of the Czechs and the Slovaks	105
	Appetizers	110
	Soups	112
	Salads	114
	Vegetables	116
	Fish	118
	Poultry	121
	Meat	124
	Side Dishes	132
	Desserts	135
4	The Land of the Magyars	143
	Appetizers	152
	Soups	156
	Salads	161
	Vegetables	163
	Fish	167
	Poultry	173
	Meat	178
	Side Dishes	186
	Desserts	190
5	Yugoslavia: Crossroads of the Balkans	203
	Appetizers	206
	Soups	212
	Salads	214
	Vegetables	216
	Fish	218
	Poultry	221
	Meat	224
	Side Dishes	232
	Desserts	234
6	Rumania: The Land of the Delta	241
	Appetizers	244
	Soups	248
	Salads	250
	Vegetables	252
	Fish	255
	Poultry	257
	Meat	261
	Side Dishes	265
	Desserts	268
7	Bulgaria: The Enigmatic Balkan Land	273
	Appetizers	277
	Soups	278
	Salads	281
	Vegetables	282
	Fish	286
	Poultry	289
	Meat	292
	Side Dishes	297
	Desserts	301
8	Christmas Along the Danube	307
	Germany	312
	Hungary	317
	Austria	321
	Czechoslovakia	326
	Yugoslavia	329
	Rumania	333
	Bulgaria	335
9	Wines Along the Danube	337
	Index	345

Napkins and Napkin Folding or Mini Bar

2009-01-12T18:37:00.000-08:00

Napkins and Napkin Folding

Author: Bridget Jones

Professional secrets revealed-includes beautiful napkin folds and table decorations for every entertaining occasion.

New interesting book: White Barn Inn Cookbook or Eaters Guide to Chinese Characters

Mini Bar: Rum: A Little Book of Big Drinks

Author: Mittie Hellmich

Don't let the small size fool you each volume in the Mini Bar series is filled with more than 50 traditional and original recipes that pack a punch. Rum lovers will break out the little umbrellas for Mittie's innovative Frozen Watermelon Daiquiri and Colada Nueva. Each title in this series describes the history and distinct characteristics of its particular alcohol. Small enough to carry on a tropical vacation or stash next to the blender, these little cocktail books are a must-have for the weekend bartender.

Kinkeads Cookbook or Country Tea Parties

2009-01-12T09:54:00.000-08:00

Kinkead's Cookbook: Recipes from Washington D. C.'s Premier Seafood Restaurant

Author: Bob Kinkead

BOB KINKEAD is a self-taught chef who began his fine dining career in restaurants throughout New England. He opened Kinkead's in 1993 to immediate critical success. He opened Colvin Run Tavern in Tyson's Corner, Virginia, in 2002. He lives in Washington, D.C.
* More than 120 recipes from Kinkead's, Washington D.C.'s top seafood restaurant.
* Bob Kinkead was the winner of the James Beard Award for Best American Chef, Mid-Atlantic Region.

Country Tea Parties

Author: Maggie Stuckey

This month-by-month collection offers interesting and creative ideas for 12 special tea parties, from June's Bridal Shower to a September Hiker's Tea.

Ultimate Book of Beer Trivia or Everybody Loves Pizza

2009-01-11T23:12:00.000-08:00

Ultimate Book of Beer Trivia

Author: Bill Yenn

What three famous beers are named for hats? What is the world's oldest brew pub? Over 200 questions.

Everybody Loves Pizza: The Deep Dish on America's Favorite Food

Author: Penny Pollack

Everybody Loves Pizza is a celebration of America's favorite dish — its history, its versatility, its staying power. It delves into where pizza came from, where it's going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza).

Recipe Please or Special Requests

2009-01-11T13:30:00.000-08:00

Recipe, Please: Favorite Recipes from Colorado Restaurants

Author: Marty Meitus
Looking for an appetizer that will wow your party guests? Longing for the ultimate bread pudding? How about a breakfast torte for that special occasion? In Recipe, Please, you'll find 166 ways to please your palate. Gathering from Colorado's best chefs and restaurants, Rocky Mountain News food editor Marty Meitus presents the newspaper's most-requested recipes from the popular weekly column. Whether you want to duplicate the Cheesy Artichoke Dip from the Wynkoop Brewing Company or you're planning to master the intricacies of Potato-Crusted Halibut with Crisp Potato Cake, Creamed Spinach, and Red Wine Sauce from the Kevin Taylor Restaurant, you'll find winning taste treats in this delicious collection. Since 1997, Marty has been "arm-wrestling" Colorado chefs to bring readers the secrets of their favorite restaurant dishes. You'll find recipes from local and national favorites such as Strings, Racines, the Wellshire Inn, California Cafe, Maggiano's Little Italy, Wolfgang Puck's Grand Cafe and McCormick's Fish House. Many of the recipes have become part of her personal repertoire, including Lemon Squares from Pasta, Pasta, Pasta; Baked Summer Squash Casserole from the Black-Eyed Pea; Chocolate Chip Cookies from Palmetto Grille; Green Chili from Chopper's Sports Grill; and Sesame Chicken from the Imperial. Throughout the book, she offers tips to help everyone become a successful home chef. Recipe, Please makes dining-in a food lover's delight!

Look this: Best Party Book or Slow Cooker Magic
Special Requests: 100 Favorite Restaurant Recipes from the Pages of the St. Louis Post-Dispatch

Author: Judy Evans
Over the past decade, hundreds of local chefs generously have shared their recipes sought by the readers of "Special Request," a column that appears each Wednesday in the St. Louis Post-Dispatch. We've gathered 100 favorites here, all tested and adapted for home kitchens. You'll find pasta galore, fitting for a city known for its Italian restaurants. Readers love to replicate restaurant soups at home, so we've included a wide array. Ethnic restaurants thrive in our area, and you'll find specialties from many nations in these pages. Sadly, a few of the restaurants represented here are no longer in business. But their recipes live on. Whether you cook for family, friends or a restaurant full of customers, food is for sharing. Enjoy!

Quick and Easy Vietnamese or Cosmogirl Parties

2009-01-11T04:48:00.000-08:00

Quick and Easy Vietnamese: 75 Everyday Recipes

Author: Nancie McDermott
From the author of the popular Quick & Easy Thai come these 75 oh-so-delicious recipes for every level of cook. Though it shares certain culinary traditions with its Asian neighbors, Vietnamese cuisine is entirely distinct, focusing on a bounty of fresh fruits, vegetables, and herbs for signature clear, bright flavors with contrasting notes of salty, sweet, sour, and spicy. Creamy chicken curry is paired with the zesty tang of lime juice and the heat from ground pepper and chilies. Crisp, fried fish is served with a puree of pineapple-chili sauce. Delicate, rice paper wrapped summer rolls merit a rich and savory soybean dipping sauce. From snacks and soups to grilled meats and seafood to the essential noodle dishes and desserts, Quick & Easy Vietnamese presents the full spectrum of Vietnamese cooking at its most simply delicious.
Publishers Weekly
This snappy workhorse of a cookbook reveals the blend of tropical ingredients, delicate seasonings and French colonial influences that distinguish Vietnamese cooking and offers recipes easy enough to integrate into one's standard recipe roster. McDermott (Quick & Easy Thai) begins with a primer on elements of Vietnamese cuisine: "Contrasts prevail," "soup is a mainstay" and "[m]eat often stands alone, minimally seasoned." She then reviews the cuisine's central herbs (Asian basil, cilantro), starches (rice noodles, rice paper wrappers) and other foundations (chili-garlic sauce, coconut milk). Throughout, McDermott delivers the history and food information with a sureness indicative of the years she has spent in southeast Asia. Among the book's many notable dishes are Shaking Beef with Purple Onions and Watercress; Chicken Simmered in Caramel Sauce; Cha Ca Fish with Fresh Dill, Hanoi Style; and, for dessert, Sweet Coconut Ribbons, and Creme Caramel, which, McDermott explains, was adopted by the Vietnamese, who had long enjoyed their own version of steamed custard before the French arrived. Stunning color photographs by Caren Alpert illustrate the distinctiveness of Vietnamese cuisine. (Jan.) Copyright 2005 Reed Business Information.

Books about: Flex 3 Component Solutions or Against the Machine
CosmoGIRL! Parties: How to Throw the Best Bash Ever

Author: Lauren A Green
Party on, CosmoGIRLs! It’s easy, because your favorite magazine has created this fun and fabulous guide—the only one geared to party-throwing, party-loving teenage girls—to give you everything you need to throw the best bashes ever.
From an award-winning Oscar® Night celebration to a pampering Spa-tacular Pre-Prom gathering for your best girlfriends, from a glittering Snow Ball in winter to a cool Pool Party when it’s warm, there are 20 different themes for all types of occasions. You’ll want to try them ALL—and why not? Special sections walk you through the party planning, help you be the hostess with the mostest, and even provide hints on throwing a spontaneous party when the mood strikes. Plus, don’t forget those all-important after-party details; they’re here, too.
Nothing’s left to chance, because each party description comes complete with instructions for invitations, menus (with recipes), decorations, and activities and games to get the party started. You’ll even find play lists for party soundtracks that’ll have everyone getting into the dancing groove, and suggestions for great goodie bags.
With its super fun design, clever planner format, and tried-and-true tips from party-planning CosmoGIRL! readers, CosmoGIRL! Parties is sure to be the talk of your town…and maybe the next town over, too!

The Real College Cookbook or Taste of China

2009-01-10T17:06:00.000-08:00

The Real College Cookbook: 50 Essentials For All College Students -

Author: G P McDonald
Finally! College Cuisine for every student.
This book is for every student, in every college, all across the world. G.P. McDonald has taken his time in collecting and putting down on paper every recipe and side dish he has lived on during his ten-year odyssey known as "higher education." Share in the wonderful delight of such delicious meals as Noodles ala Maize, Burrito Hash, and his personal favorite - Nappy's with Cheese. These fifty recipes are guaranteed to please and keep the penniless college student's belly full.

See also: Pregnancy CookbookRevised and Expanded Edition or Little Herb Encyclopedia
Taste of China: The Definitive Guide to Regional Cooking

Author: Ken Hom
In this seminal cookbook by one of the foremost authorities on Chinese cooking, the genuine food of the Chinese people is offered up with passion and authority.
Ken Hom is one of the world's top authorities on Chinese cooking; among his best-sellers are Ken Hom's Quick Wok, Ken Hom's Top 100 Stir-Fry Recipes, and Ken Hom's Hot Wok.

Baking Recipes from the Wives and Mothers of our Founding Fathers or Let the Merry Making Begin

2009-01-10T07:24:00.000-08:00

Baking Recipes from the Wives and Mothers of our Founding Fathers (Pelton Historical Cookbook Series)

Author: Robert W Pelton
*A unique collection of recipes covering everything from biscuits and rolls to coffee cakes and pies as they were enjoyed by every Signer of the Declaration of Independence and the United States Constitution.

Book about: A Baghdad Cookery Book or Best Ever Fat Free Cookbook
Let the Merry Making Begin: Christmas with Mary Engelbreit Volume 1

Author: Mary Engelbreit
Christmas is Mary Engelbreit's favorite time of year. For Mary, this season of celebration, of spending time with family and friends, of cookies and carols, is a fitting culmination of each year. Now in Christmas with Mary Engelbreit: Let the Merrymaking Begin, she gathers all that she loves most about Christmas in a single glorious book that will entice and delight her legions of fans. Throughout this book, you'll find 80 color photographs, recipes, and instructions on how to decorate for and celebrate this glorious holiday. With chapters showing how to decorate with garland and bows, how to cook with apples and cranberries, and how to make jewel-toned window stencils and tinsel crafts, this book certainly will grab, and keep, the attention of any devoted Mary Engelbreit fan!

The Trans Fat Free Kitchen or Havana Salsa

2009-01-09T20:42:00.000-08:00

The Trans Fat Free Kitchen: Simple Recipes, Shopping Guides, Restaurant Tips

Author: Ronni Litz Julien
As of January 1st 2006 The Food and Drug Administration (FDA) began requiring food manufacturers to list trans fat (i. e. , trans fatty acids) on Nutrition lables. But companies can still emblazon their packaging with "Trans Fat Free" even if a food has trans fats in levels less than . 5 grams a serving. Confused? You're not alone. . Enter The Trans Fat Free Kitchen, a simple, practical book that gives you a real-world guide to avoiding trans fats.

A study in the Lancet proved that eating a mere 5 grams of trans fats a day increased women's rates of dying from a heart attack by 50 percent (5 grams of trans fat is found in one medium order of McDonald’s fries or one small donut!)

If you or someone you love wants to shed pounds and keep their heart healthy, there's good news: Eliminating or drastically reducing the amount of trans fat from your diet is the most effective thing you can do. The better news? Here's a simple guide to trans fat made simple.

You’ll learn:

how to decipher food labels in a snap

the fast way to ensure a food is healthy just because it’s trans fat free (many are not!)

what brand names to buy, with an aisle-by-aisle shopping guide

PLUS:

Healthy trans fat free meal plans for toddler and adults

Fast and delicious trans fat free recipes for entertaining or everyday

Noted nutritionist and mom Ronni Litz Julien gives you the skinny (literally!) on everything you need to know to enjoy a trans fat free lifestyle (minus all the science you don’t have time to read).

Library Journal
As of January 1, 2006, the FDA requires that all product nutrition labels report the amount of trans fats they contain. These are solid fats created by adding hydrogen to liquid fats-a process called hydrogenation-and studies have linked their consumption to a higher risk of cardiovascular disease and death. Commonly found in many foods, particularly snacks, packaged cookies, crackers and breads, and fast foods, they can be difficult to avoid. This book comes to the rescue for all of those wanting to take action but who are daunted by fine print, tight schedules, or obscure ingredients. Julien, a practicing nutritionist, begins with an easy-to-understand lay reader's explanation of the roles played by fat, cholesterol, and trans fats in the diet before following with an extensive listing of popular brand name items that are trans-fat free and suggested menus and snacks for both adults and children. Recipes list calories and fat per serving and focus on easy-to-find, familiar ingredients. A nice range of items is included: Saut ed Snapper with Kiwi, Lasagna, Spinach Frittata, and Chocolate Amaretto Cheesecake Without Guilt. Recommended for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2006 Reed Business Information.

Look this: Tao de Liderança:Tao Te Ching Adapted de Lao Tzu de uma Nova Idade
Havana Salsa: Stories and Recipes

Author: Viviana Carballo
With more than seventy mouthwatering recipes, this vibrant memoir by food writer Viviana Carballo shares the Havana of her childhood -- warm nights, pounding surf, energetic music, and the memorable meals that both nourished and delighted her and her family throughout the years.
In the 1940s and 1950s, at the height of government corruption, Havana was a nonstop party. Food and music defined the culture, and the pervading sensuality -- the physical beauty of the city itself with its frisson of danger -- made it a magnet for tourists, gangsters, and the world's most glamorous celebrities. This was the Cuba of Viviana Carballo's magical childhood and adventurous adolescence. Born in 1939, she was the only child of a stylish and spirited woman and a handsome astrologer and writer, whose passion for food ignited Carballo's own taste for the exotic, eclectic cuisine for which Havana had become known. By the time she reached her teenage years, sultry nights dancing at the Tropicana and rubbing elbows with the likes of Ernest Hemingway, Meyer Lansky, and Guillermo Cabrera Infante nourished her hunger for the rhythm and creativity pulsating throughout her beloved city.
But all of that changed in 1959, when Fidel Castro took command of this rollicking paradise, turning it into a country marked by extreme poverty, food shortages, power outages, and daily water stoppages. In 1961, Carballo left her beloved country with the clothes on her back and no idea when she would ever see her husband, family, or friends again. It is only through her memories that she has ever returned to the place that defined her.
Havana Salsa is a collection ofstories about her large, extended family, a rather eccentric group who conducted their lives against the extraordinary backdrop of Havana, and of her own experiences amid the city's former delicious decadence. It also showcases the food and recipes Carballo associates with each delightful family memory, beginning with her childhood in the forties (calabaza fritters, sweet plantain tortillas, and oxtail stew), through the sensual fifties (roast shoulder of lamb, Cuban bouillabaisse), and then the first eighteen months of Castro's revolution (mango pie, pollito en cazuela, and papas with chorizo).
Havana Salsa tells the history of Carballo's Havana as only she can -- through the intimate and unifying experience of food, family, and friends.

Publishers Weekly
Food columnist Carballo's devotion to both her Cuban homeland and the magnificent food of her childhood are evident in this memoir with recipes. She grew up in prerevolutionary Cuba in the 1950s with divorced parents-her father, a philandering fortune-teller, instilled in his daughter a passion for food. "My dad loved every kind of food and always encouraged me to sample right along with him," Carballo writes. "He took pleasure in every bite. It was a joyful experience, and since then I have always associated food with being cosseted, with being happy." This anecdote is followed by a recipe for Roast Duck El Pacifico. Each vignette is a mere tidbit, a taste of Carballo's life, covering her family's eccentric friends, her years in an American convent boarding school, her early romances, right up to her escape to the U.S. after Castro came to power. The stories are not as consistently fulfilling as the recipes; the ones she doesn't tell are quite interesting: "Little did I know that my mother was on a mission to the Sierra Maestra carrying medicines and small arms" is virtually all she writes about her mother's astonishing work. The memoir is a treat, although more substantial fare would have been nice. (Aug.) Copyright 2006 Reed Business Information.

Cajun Foodways or Sushi

2009-01-09T09:59:00.000-08:00

Cajun Foodways

Author: C Paige Gutierrez
Cajun food has become a popular "ethnic" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Based upon her meticulous field research, this book includes detailed descriptions of ingredients, dishes, cooking aesthetics, and events that center on Cajun food. The author describes and analyzes "crawfish boils" and other special Cajun food events and explains how foodways are enlisted in the expression of ethnic identity. As this study shows, Cajuns claim to be unusually food-oriented, unusually talented in preparing of foods, and unusual in their ability to enjoy food. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people, both Cajuns and non-Cajuns. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking - Cajun or otherwise - will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do.
Publishers Weekly
This well-focused study of ``the relationship between Cajun food and Cajun ethnic identity'' reveals the still-strong link between Cajuns and their natural environment. Although this link is important for the preparation of all Cajun foods, like boudin and gumbo, it is epitomized in crawfish. In one chapter, ``The Meaning of Crawfish,'' Gutierrez shows how the outdoor ``crawfish boil'' of dozens of pounds of live crustaceans for family and friends validates the ``Cajuns' belief in their environmental competence.'' It also promotes a sense of unity among participants as they eat from a communal serving place. In addition, it demands intimacy between diners and their food, as they break open the crawfish body and either gnaw or suck on it for its meat, fats, and juices. As immigrants assimilated into American culture and the country moved away from an agrarian ideal, so the links between food, land and culture wore thin, leaving only vestiges like church-sponsored ham and oyster roasts or Maryland crab feasts. Like many ethnographic studies, this book captures the last or most distinctive representative of a once more common practice. As such, it is a useful, well-researched contribution to food and ethnic history. Illustrations not seen by PW. (Aug.)

Table of Contents:
Foreword
Preface
Introduction: Louisiana's Cajuns 3
1 What Goes into Cajun Food 34
2 Cajun Cooking 51
3 Cooks and Kitchens 69
4 Cajuns and Crawfish 77
5 Catching, Cooking, and Eating Crawfish 83
6 The Meaning of Crawfish 96
7 Boucheries, Mardi Gras, and Community Festivals 110
8 Cajun Food and Ethnic Identity 121
Bibliography 139
Index 147

Book about: Desperation Entertaining or Pig Perfect
Sushi

Author: MIA Detrick
In Japanese cooking, the virtuosity of the chef is considered secondary to the quality and beauty of the ingredients themselves. It is a cuisine of presentation, not transformation, and much Japanese food is served uncooked, or nearly so, in small portions elegantly arranged to enhance its beauty. The epitome of this cuisine is sushi. Here is a beautifully illustrated guide to sushi-its variety, its origins, and the customs, etiquette, and repertoire of the American sushi bar. It includes instructions for making sushi at home, a word on its nutritional benefits, a Japanese lesson, and a wealth of information that will help you order the obscure as well as the obvious the next time you're at a sushi bar. This book will delight lovers of this unique cuisine, and it will be indispensable to those who have heard so much about sushi, but have not yet tried this dazzling food.

LA Shape Diet or Espresso

2009-01-08T22:17:00.000-08:00

L.A. Shape Diet: The 14-Day Total Weight Loss Plan

Author: David Heber
Change your shape for life -- with a new breakthrough personalized protein prescription that has worked for thousands of people!
Dr. David Heber's groundbreaking book What Color Is Your Diet? introduced us to the Color Code -- building a healthy diet based on colorful fruits and vegetables. Now, his life-changing book The L.A. Shape Diet combines the sound nutritional basis of the Color Code with his newest research from the UCLA Center for Nutrition, which shows you how to analyze your body shape, personal protein needs, and metabolism not only to lose weight -- but also to change your body shape.
Dr. Heber maintains that everyone is born with a particular shape -- and this shape makes a huge difference in how you should approach weight loss. He teaches the difference between the shape you can change and the shape you cannot, and how to do this with the right amount of dietary protein (and most Americans, women especially, eat too little protein). Then Dr. Heber helps you build your own ideal diet, starting with protein, then 7 colorful servings of fruits and vegetables (providing 25 grams of filling fiber), and finally whole grains.
In a world of dietary fads and "one size fits all" pseudo-miracle diets, The L.A. Shape Diet is the most effective, easy-to-follow, scientifically sound dietary plan you'll find.

Table of Contents:
Introduction xi
Changing Your Shape 1
Step 1 Power Through the First Week 11
Step 2 Personalizing Your Program 29
Step 3 Activating Your Personal Plan 71
Step 4 Reinforce Your Habits: The Art of Relapse Prevention 131
Step 5 Inspiration: Finding Your Inner Voice and Vision 145
Step 6 Exercise for Life 163
Step 7 L.A. Shape Enhancers: Supplements and Herbal Approaches 195
Principles of Dieting and Your Body Shape 215
Appendix
The Science of Meal Replacement 228
The Science of Protein 237
The Science of Shape and Body Fat 246
The Science of Bioimpedance Analysis 255
The Science of Good Fats and Bad Fats 266
The Science of Cereals and Shakes 275
The Science of Exercise and Building Muscle 281
The Science of Vitamins and Minerals 298
Worksheet and Daily Diary 312
Suggested Reading 316
Acknowledgments 318
Index 321

Read also Persönliche Finanzplanung
Espresso: Ultimate Coffee

Author: Kenneth Davids
The popularity of espresso, coffee at its purest and most intense, has grown exponentially in the past decade. In this revised edition of his book on the ultimate coffee, Kenneth Davids provides a lucid, engaging examination of espresso's lore, legend, and culture. A finalist for the James Beard Award upon its original publication. Espresso is the perfect introduction to the world of specialty coffee.

Zen Macrobiotic Cooking or Favorite Recipes of California Winemakers

2009-01-08T13:36:00.000-08:00

Zen Macrobiotic Cooking

Author: Michel Abehsera
Japan has the lowest rates of heart disease and most cancers of any country in the industrialized world, and Zen monks are the healthiest and longest-lived people in Japan. Studies have shown that diet is a major factor in their longevity. Now the life-enhancing foods of an extraordinary culture are available to ordinary people in Zen Macrobiotic Cooking.
Back in print by popular demand, this beautiful new edition of Michel Abehsera's classic teaches that good taste and good health are not mutually exclusive. The author provides recipes for over two hundred healthful and truly tasty dishes -- all made with widely available ingredients, including fish, fowl, and even a little beef.
From soups, sauces, and salads to side dishes, entrees, and desserts, you'll learn everything you need to know about this unique style of cookery, including the ancient secrets of Zen diet and food preparation. And it's all made easy with clear, step-by-step instructions, as well as a convenient glossary of foods and terms. So whether you want to expand your taste buds, lose a few pounds, or just get healthy, here is a unique guide to embarking on an adventure into the delights of macrobiotic cooking, Zen-style.

Go to: Core Concepts of Accounting Information Systems 9th Edition or The Drug Free Workplace
Favorite Recipes of California Winemakers

Author: Lee Hecker
This cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes.

Essential Mediterranean or Gold n Delicious

2009-01-08T02:53:00.000-08:00

Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines

Author: Nancy Harmon Jenkins
With The Essential Mediterranean, Nancy Harmon Jenkins continues her lifelong exploration of Mediterranean food -- how it is grown, prepared, and shared around the table. In her latest book, Ms. Jenkins introduces cooks and readers to a cluster of core ingredients and foodways that are fundamental to all of the Mediterranean's diverse cuisines. She shows how the Mediterranean attitude toward food -- a combination of respect, integrity, enthusiasm, and sheer joy -- can be cultivated across the Atlantic.

In twelve informative and captivating chapters, the author focuses on the core ingredients common to the diverse cuisines of the region: salt, wine and vinegar, pasta and couscous, bread, olive oil, Old World legumes, New World peppers and tomatoes, dairy products, the family pig, and the resources of the sea. In each chapter she travels to a different corner of the Inner Sea to describe how and why these essential ingredients are obtained, what determines their quality, and where they fit in local cuisines.

Each chapter draws on history and ethnography as much as on the lives of Mediterranean people today. Readers will delight in Majid Mahjoub, the colorful Tunisian "Shakespeare of olive oil," and commiserate with Provencal cheese maker Yves van Weddingen as he struggles to maintain his standards in the face of bureaucratic demands. Home cooks will garner a new appreciation of high-quality Spanish jamon de bellota as they follow the Trigo family through the annual winter ritual of transforming the family pig into hams and sausages.

More than 170 contemporary, accessible recipes, simple to reproduce at home, bring the foods and the regions alive,while additional chapters include basic procedures and staples, as well as a helpful guide to ingredient sources.

The Essential Mediterranean gets to the heart of this world, celebrating its diverse food cultures and the shared ingredients that are the essence of these remarkable cuisines.

The New York Times
[Jenkin's] enthusiasm is catching, and in this book she breaks down the recipes into chapters based on the core ingredients common to the cuisines of the region -- salt, olives and olive oil, peppers and tomatoes, pork, fish and so on. — Dwight Garner
Publishers Weekly
Books on Mediterranean food are common, but this one is uncommonly good. Jenkins's writing experience stands her in good stead in this innovative exploration of this sunny region. Chapters are organized by major ingredient, and each opens with a thoughtful essay on the item that blends personal experience and well-researched information. The first chapter, on salt, explains the salinity of the Mediterranean and recounts a tour of a saltworks in Sicily with its owner, a gentleman over 80 years old who credits the magnesium in the salt for his good health. While almost every recipe in the world calls for salt, Jenkins does a good job featuring those in which salt or salt-preserved ingredients are key: Salt-Baked Fish and Moroccan Chicken with Black Olives and Salted Lemons. Another chapter on olives and olive oil features Turkish Green Beans and Olive Oil and a Tunisian Orange-Olive Oil Tea Cake that calls for pulverized whole oranges, skin and all. A chapter on wheat contains a recipe for Classic Mediterranean-Style Bread Made with a Sponge that cleverly transforms the dough into everything from focaccia to a North African bread with fennel and nigella seeds. Jenkins enables those of us not lucky enough to reside along the Mediterranean with the tools for an authentic re-creation; e.g., Focaccia di Recco from Liguria calls for a combination of taleggio, goats' milk cheese and sour cream to reproduce the flavor of a local cheese not available outside the area. She also plucks deserving dishes such as Green Tomato Jam Pie and Balkan Oven-Baked Meat and Vegetable Stew from obscurity, proving that no matter how many books have been written about the Mediterranean, a talented cook can still find more recipes to harvest. (Apr.) Forecast: Jenkins, author of The Mediterranean Diet Cookbook, Flavors of Tuscany and Flavors of Puglia, plays to her strengths, and she has good name recognition among serious cooks. This is a title that manages to walk the fine line between intellectual and accessible, and home cooks' love of the flavors of the Mediterranean shows no signs of waning. Expect strong sales.
Library Journal
Jenkins, author of two books on Italian cooking as well as the highly regarded Mediterranean Diet Cookbook, has always been fascinated by the connection between food and culture throughout the Mediterranean world. Her latest work is organized around the ingredients that are, as she writes, "central to the Mediterranean table," integral to these distinct but interconnected cuisines. Each chapter, from "Salt" to "The Oldest Legumes" to "From the Pasture," begins with a wide-ranging, thoroughly researched introduction, providing both historical and cultural context, including interviews with, for example, an artisan cheese maker in eastern Provence, an olive oil producer in Tunisia, and other such experts. Then come a dozen or more recipes that both showcase the specific ingredient and display the diversity of the cuisines that rely on it; thus the dishes in "The Family Pig" range from Basque Pork Ribs in Adobo to Neapolitan Christmas Soup to Cypriot Braised Pork with Coriander. Jenkins concludes with a section of basic recipes and a source guide for the featured ingredients. Offering new perspective on the enduringly popular cuisines of the Mediterranean, as well as more than 100 delicious recipes, this is highly recommended for most collections. Copyright 2003 Reed Business Information.

New interesting book: Diabetes or Bursting with Energy
Gold 'n Delicious: Recipes Hand-Picked From the Great Northwest

Author: Junior League of Spokane Staff
"Gold'n Delicious" is a treasury of hand-picked recipes that reflect the distinctive flavors of the Great Northwest. Over 230 triple tested recipes feature fresh ingredients and foods from the region, accompanied by scenic photography and full-color food photos. Throughout the book, helpful margin hints offer easy shortcuts and delicious low-fat recipes are highlighted in each category for the health-conscious cook.

Vegetarian Gourmets Easy International Recipes or Simple Stunning Weddings

2009-01-07T17:11:00.000-08:00

Vegetarian Gourmet's Easy International Recipes

Author: Bobbie Hinman
In this revised edition, Bobbie Hinman offers more than 350 vegetarian dishes from around the world adapted for people who appreciate low-maintenance cooking. Recipes include Pumpkin-Almond Custard, Corn Fritters with Peanut Dipping Sauce, and Risotto with Asparagus. The book also includes complete nutritional information.

Book about: Reiki Card Deck or Goddesses and Angels
Simple Stunning Weddings: Showers

Author: Karen Bussen
Of the many celebrations surrounding a contemporary wedding, the wedding shower is especially personal-and especially meaningful. As its name implies, it's the occasion when friends and family gather to "shower" the bride-or couple-with love, laughter, tokens of affection, and heartfelt wishes for the future. It intensifies the excitement about the big day to come. And because it's more intimate and less formal than other wedding-related events, the shower uniquely carries the signature of the friend who hosts it. Bringing together all the elements that make for a successful wedding shower-one that's memorable for everyone involved-is no small task, however. Selecting the right theme (elegant tea, homey brunch, swanky cocktail fete?) and then deciding on the guest list, designing the invitations, creating the menu, and picking out the decorations all require imagination and careful planning.

In Simple Stunning Wedding Showers, author Karen Bussen draws on her long experience as a wedding and party planner to guide the shower-giver through each step, from budgeting and etiquette, to choosing refreshments that enhance the ambience, to devising activities that break the ice and heighten the fun. Throughout, William Geddes's remarkable photographs bring Bussen's simple stunning ideas to vivid life.

Consuming The Inedible or Le Cordon Bleu Guia Completa de las Technicas Culinarias

2009-01-07T08:29:00.000-08:00

Consuming The Inedible: Neglected Dimensions Of Food Choice, Vol. 5

Author: Jeremy MacClancy
Throughout the world, everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners.
This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across a diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences—biological, mineral, social or spiritual—of these food practices, and probes to what extent we can generalize about them.

Look this: The Political Economy of Change or Improving Performance in Organizations
Le Cordon Bleu Guia Completa de las Technicas Culinarias

Author: Jeni Wright
Todo exquisito plato cocinado (desde el mas sencillo al mas elaborado) depende de la cuidadosa seleccion y correcta preparacion de los ingredientes. Ahora, por primera vez, tanto los cocineros profesionales como los aficionados podran acceder a mas de 700 tecnicas culinarias, ilustradas paso a paso. Los mas cualificados cocineros de Le Cordon Bleu, la escuela de cocina mas famosa del mundo, han trabajado junto a Jeni Wright y el chef Eric Treuille para compilar una guia de referencia unica, llena de una insuperable cantidad de ingredientes y tecnicas. En esta indispensable guia podra encontrar todas las tecnicas necesarias para recrear no solo las recetas clasicas de Francia e Italia (y de la miriada de cocinas asiaticas) sino tambien los platos mas queridos de la cocina de cada dia. Con tal cobertura de datos, tanto basicos como mas avanzados, la Guia completa de las tecnicas culinarias de Le Cordon Bleu esta destinada a convertirse en un libro clasico de referencia de cocina.

Table of Contents:
Introduccion 5
Bateria De Cocina 10
Caldos Y Sopas 15
Huevos, Queso Y Cremas 29
Pescados Y Mariscos 47
Aves De Corral Y De Caza 87
Carne 117
Hortalizas Y Ensaladas 157
Legumbres, Cereales Y Frutos Secos 193
Pasta 205
Salsas Y Alinos 221
Pan Y Preparaciones Levadas 231
Frutas 247
Postres 271
Pastas 293
Pasteles Y Pastas 307
Informacion General 327
Glosario 336
Indice 340
Indice De Recetas 351
Agradecimientos 352

Glorious French Food or Women of the Vine

2009-01-06T20:47:00.000-08:00

Glorious French Food: A Fresh Approach to the Classics

Author: James Peterson
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook
His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Library Journal
Cooking teacher Peterson is the author of several other big cookbook/reference works, including Fish & Shellfish and Splendid Soups. The recipes in those books reflected influences from cuisines all over the world, but here Peterson, who worked in France and had his own French restaurant in New York's Greenwich Village, turns to his first culinary love. He has chosen 50 classic recipes as the starting point for his wide-ranging exploration of French food and techniques; each recipe serves both to demonstrate a variety of techniques and as the inspiration for a diverse collection of other recipes related to it in one way or another. Thus, the bouillabaisse chapter, for example, shows how to thicken a sauce with a beurre manie, intensify flavor with herbs, and work with eel and octopus; the spin-off recipes include French-style fish and shellfish chowder and pureed fish soup from Marseille, among others. One of Peterson's aims is to inspire his readers to use his recipes as a starting point for their own creations, so each chapter includes boxes and charts on improvising with different ingredients and flavors. The suggested variations for individual recipes, often mini-essays in themselves, open up dozens of other possibilities. Peterson is both passionate and knowledgeable about his subject, and his new book is an essential purchase. [Good Cook Book Club main selection.] Copyright 2002 Cahners Business Information.

Table of Contents:
Introduction.
Read This First.
Assorted Vegetable Salads (Les Crudites).
Green Salads (Les Slades Vertes).
Apple, Celeriac, and Walnut Salad (Salade Waldorf).
Leeks in Vinaigrette (Poireaux en Vinaigrette).
Country-Style Pork Pate (Terrine de Campagne).
Ham and Parsley Terrine (Jambon Persille).
Poached Eggs with Red Wine Sauce (Les Oeufs en Meurette).
Omelets (Les Omelettes).
Cheese Souffle (Souffle au Fromage).
Cheese Fondue (Fondue au Fromage).
Traditional Bacon Quiche (Quiche Lorraine).
Nice-style Onion, Olive, and Anchovy Tart (Pissaladiere).
Leek and Potato Soup (Vichyssoise).
French Onion Soup (Soupe a l'Onion).
Oxtail Soup (Potage de Queue de Boeuf).
Chicken Consomme with Shredded Crepes (Consomme Celestine).
French Country Vegetable Soup with French "Pesto" (Soupe au Pistou).
Mediterranean Fish Soup (La Bouillabaisse).
Oysters (Les Huitres).
Steamed Mussels with White Wine, Shallots, and Parsley (Moules a la Mariniere).
Sea Scallops Poached in Vegetable Broth (Coquilles St Jacques a la Nage).
Sole with Hot Butter and Lemon (Sole Meuniere).
Sole Braised with Shallots and White Wine (Sole Bercy).
Mediterranean Sea Bass Grilled with Fennel (Loup de Mer Grille au Fenouil).
Lobster with Tomato and Cognac Sauce (Homard a l'Americaine).
Roast Chicken (Poulet Roti).
Rooster in Red Wine Sauce (Coq au Vin).
Duck a l'Orange (Canard a l'Orange).
Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms (Lapereau en Gibelotte).
Creamy Veal Stew (Blanquette de Veau).
French-style Pot Roast (Bouef a la Mode).
Beef Stew with Pearl Onions, Mushrooms, and Bacon (Boeuf a la Bourguignonne).
Farmhouse-style Poached Beef with Vegetables (Pot-au-Feu).
Baked Bean and Duck Casserole (Cassoulet).
Steak with Red Wine Sauce (Entrecote a la Bordelaise).
Pork Tenderloin with Prunes (Noisettes de Porc aux Pruneaux).
Roast Rack of Lamb with Parsley and Garlic Crust (Carre d'Agneau Roti a la Provencal).
Alsatian-style Sauerkraut with Assorted Sausages and Meats (Choucroute Garnie a l'Alsacienne).
Veal Kidneys with Mushrooms, Mustard, and Port (Rognons de Veau aux Champignons, a la Moutarde et au Vin de Porto).
Glazed Sliced Carrots (Carottes a la Vichy).
Baked Potato Gratin (Gratin Dauphinois).
Provenc:al Vegetable "Stew" (Ratatouille).
Baked Whole Truffle (Les Truffes sous la Cendre).
Apple Tart (Tart aux Pommes).
Chocolate Mousse (Mousse au Chocolat).
Creme Brulee.
Crepes with Orange Butter Sauce (Crepes Suzette).
Floating Islands (Iles Flottantes).
Strawberry Jam (Confiture de Fraises).
Assorted Cookies and Candies (Petits Fours Secs).
See also: Pro JavaScript Techniques or The New Language of Business
Women of the Vine: Inside the World of Women Who Make, Taste, and Enjoy Wine

Author: Deborah Brenner
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine. These women share their lives, wine tips, pairings, and most important, enthusiasm for wine while imparting their rich life lessons and wine expertise—a wonderful way to share your love for wine with the enterprising women who help bring it to your table.

Totally Muffins Cookbook or Marijuana Herbal Cookbook

2009-01-06T11:04:00.000-08:00

Totally Muffins Cookbook

Author: Helene Seigel
Totally Muffins is a delightful addition to the Totally cookbook library. So fill your kitchen with the comforting aromas of freshly baked muffins and curl up with this die-cut delight of muffin recipes. Enjoy!

Go to: Eat to Beat Cancer or Get the Trans Fat out
Marijuana Herbal Cookbook: Recipes for Recreation and Health

Author: Tom Flowers
The Marijuana Herbal Cookbook contains the most accurate and up to date information on cooking with cannabis - more than 50 mind-bending, tasty recipes using marijuana. Both medical and recreational users will appreciate the "hands on", step-by-step approach to getting marijuana ready for cooking, as well as the valuable information on making extracts and concentrates or your own marijuana medicines. In addition, it tells readers how marijuana can be added to your favorite recipes, or even to packaged foods from the grocery store. Concurrent with renewed interest in marijuana, whether it be for recreation or medicine, the Marijuana Herbal Cookbook offers a new perspective on the use of cannabis.

Put Soul In Your Baby Shower or Real Fast Food

2009-01-06T00:22:00.000-08:00

Put Soul In Your Baby Shower: The African-American Baby Shower Book

Author: Tonya D Evans
Are you planning a baby shower for an African - American male or female?

If so, rather than hosting the same old cookie - cutter event, with the same old traditional theme showers and games, host an unforgettable and unique shower that embraces, incorporates, and celebrates the elements of Soul - the cultural influence of African-Americans and their ancestors. Put Soul In The Baby Shower with The African American Baby Shower Book.

Embrace Soul by purchasing the book to use as a cultural guide for the baby shower.

Incorporate Soul by hosting one of 20 suggested theme showers in this book for the joyous event. Some examples are.

Afro-centric, Multicultural, Kwanzaa, Baby Roots, Independent Sistah or Brotha, Celebrating The Spirit Of The Beat and many more..

Celebrate Soul by playing several of the 32 games at the event - worksheets included. Some examples are.

Def Poetry Nursery Rhymes, A Lullaby With Soul, Afro-centric Baby Trivia, Swahili Baby Game, Gospel Music Game, Brotha to Brotha and many more.

Indulge and have a taste of Soul by selecting the recommended soul foods to serve at the event.

All of this and much more Soul is included in this baby shower book.The strengths of the African - American heritage, roots, and family bonds, all sealed with memories that will last forever.

Book review: The Communist Manifesto or Socialism
Real Fast Food: 350 Recipes Ready-To-Eat in 30 Minutes

Author: Nigel Slater
Nigel Slater is one of the world's most accomplished food writers. Winner of six Glenfiddich Awards for his food writing and shortlisted for the prestigious Andre Simon prize for this book, he has had an enduring effect on cooking and helped bring to prominence a new generation of British chefs, including the Naked Chef, Jamie Oliver, and Nigella Lawson. His down-to-earth style and infectious enthusiasm has won him a loyal following both here and in the UK, where has been a number one bestseller.

Imagine shredded basil leaves stirred into buttery mashed potatoes and a slice of pork pan-fried with fennel, followed by a juicy sliced white peach dropped into chilled white wine. That's Nigel Slater's fast food! Real Fast Food is an inspirational collection of 350 enticing recipes with simple techniques and assertive flavors that can be completed in less than thirty minutes. It's the ultimate modern-day cookbook, filled with recipes for everyone who enjoys good, unpretentious food.
Publishers Weekly
The quick recipes (e.g., Black Bean Tacos with Tomato-Chili Salsa and Walnut Oil and New Potato Saut in this British import by the innovative Slater (The Crabtree and Evelyn Cookbook) are interesting in themselves, but the true goodies come when he reels off lists of variant possibilities for easy-to-fix meals. "Good Things to Serve with Poached Salmon," for example, includes plain yogurt with tarragon, an herb and mustard sauce, and grated fennel cooked with a little Pernod; the list of Half a Dozen Sublime Chicken Sandwiches has simple, chatty instructions for accompaniments such as basil mayonnaise and for techniques such as spreading blue cheese and walnuts on the bread before toasting it. The fairly slapdash arrangement is part of the appeal-this is a book meant to move readers towards the kitchen, not for following rigidly step by step. Such Briticisms as potted shrimp and the list of rabbits (not the meat but alternatives to "Welsh Rabbit") won't trip up too many American readers. Slater occasionally slips from quirky to cutesy, but he throws out so many smart inspirations in such quick succession that he thoroughly redeems himself. (Apr.)

Provencal Light or Cielo de chocolate

2009-01-05T01:59:00.000-08:00

Provencal Light

Author: Martha Rose Shulman
A healthy and delicious trove of recipes that capture the heart of Provence but not the fat In Provencal Light, first published in hardcover in 1994, Martha Rose Shulman embraces the glorious essence of Provence as she introduces us to her favorite recipes, rich and redolent with flavor but lightened for today's lifestyles.
Provencal Light takes us on a fantastic culinary tour of the south of France. Nutrition-conscious home cooks can enjoy such culinary marvels as the ravioli of Nice, filled with chard and chicken or herbs with ricotta cheese; nourishing vegetable tortes; creamy Asparagus and Fresh Pea Risotto; Stuffed Summer Vegetables; Pan-Roasted Quail with Quinces and Figs; and luscious Pear and Apple Souffle. Plus there is a scrumptious selection of richly flavored vegetable gratins and ragouts; satisfying pastas and gnocchi; and heavenly, naturally sweet fruit tarts, clafoutis, and sorbets.
Each recipe is accompanied by a complete nutritional breakdown, including calories, sodium, and fat content. Provencal Light lets you enjoy the marvelous cuisine of the south of France while adhering to a healthful, hearty diet. This is the perfect marriage of low-fat eating and good taste for everyone with a passion for food.

Colman Andrews
In this glorious catalogue of dishes from Provence and the Cote d'Azur, Martha Rose shulman manages to reduce the heft of the food while leaving its heart intact. —authr of Catalan Cuisine and Everything on the Table
Patricia Wells
The light, fragrance, and zest of Provence shine through on every page. The spirit of Provence has touched Martha Rose Shulman's soul, and she truly is a daughter of that blessed land.
Publishers Weekly
Noting that the cuisine of Southern France is already ``essentially vegetarian,'' Shulman ( Mediterranean Light ) maintains the character of traditional Provencal dishes even while reducing their fat content. Eschewing all meat dishes (and even the traditional bourride, a heavily enriched fish soup) , she cuts the amount of olive oil used in many dishes (down to one or two tablespoons for four to eight servings) and calls for less than usual amounts of such high-fat flavor enhancers as tapenade (olive paste). In a ``relatively low-fat aioli'' much of the garlic mayonnaise's oil is replaced with fromage blanc, cottage cheese or mashed potatoes. While there are only 10 recipes in the poultry and rabbit chapter, the vegetable and soup chapters are as full as a market basket in July. Of note are vegetable ragouts and gratins: tomato, potato and squash, and others in combination--such as artichokes and potatoes, eggplant and tomato, spinach and red pepper--all redolent of garlic and herbs. Sauteed vegetables are cooked with less oil and over a low heat, yielding their flavors surely but more slowly. Desserts highlight fresh fruits, usually in clafoutis or tarts made with crisp, scantily buttered phyllo pastry. These are not diet recipes, but they are reasonably healthful and joyously Provencal. (Apr.)
Library Journal
Shulman, cooking teacher and writer, has lived in France for more than ten years, and she's spent a great deal of that time in Provence. Although she covered some of this same ground in Mediterranean Light ( LJ 4/15/89), now she focuses strictly on Provencal cuisine in all its glory. The Provencal diet lends itself readily to Shulman's lightening, and she offers dozens of recipes for flavorful dishes that are low-fat but still true to the spirit of the ``cuisine of the sun.'' She includes a whole chapter on the region's famous fish soups, along with lots of delicious vegetable dishes, zesty salads and starters, breads, pizzas, pastas, and a variety of fruit desserts. Definitely not a ``diet'' book, this is highly recommended.

Interesting book: Uses of Haiti or The Politics of Jesus
Cielo de chocolate: Deleite su paladar con una gran variedad de exquisitas recetas con chocolate

Author: Edimat
For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

The Whole Truth Eating and Recipe Guide or Smokehouse Ham Spoon Bread and Scuppernong Wine

2009-01-04T17:17:00.000-08:00

The Whole Truth Eating and Recipe Guide

Author: Andrea Beaman
The Whole Truth Eating and Recipe guide is designed to give the reader a deeper understanding of food and its effect on long term health and vitality. With this practical knowledge, the reader can easily reach thier ideal weight without restrictive dieting, increase energy and improve thier health. Included in this guide are over 100 delicious and nutritious easy-to-prepare recipes to help the reader achieve better health with every mouthwatering meal.

Go to: Dimensions of Human Behavior or Harriet Tubman
Smokehouse Ham, Spoon Bread and Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking

Author: Joseph E Dabney
A scrumptious slice of Smoky Mountain and Blue Ridge hill country folklore, handed down from Scotland, England, Wales, Ireland, Germany, and the Cherokee Nation, this book covers the art, foods, blessings, and legends of the people of this fascinating region. Illustrations.

Entertaining with Bluegrass Winners or Oz Clarkes Pocket Wine Guide

2009-01-04T06:35:00.000-08:00

Entertaining with Bluegrass Winners: New Recipes and Menus from Kentucky's Legendary Horse Farms

Author: Edward L Bowen
The all new Entertaining with Bluegrass Winners cookbook has updated menus and recipes that reflect the changing seasons at Central Kentucky's horse farms. In this book, racing historian Edward L. Bowen provides details of the 40 thoroughbred farms that are featured.

Books about: Complete Idiots Guide to Homemade Ice Cream or Brownies Good Housekeeping Favorite Recipes
Oz Clarke's Pocket Wine Guide

Author: Oz Clark
Amateur and connoisseur alike can be overwhelmed by the seemingly infinite variety of wine today-unless they have Oz Clarke in their pocket. The clearest, most complete, most affordable, and most enjoyable pocket guide to every wine in the world, Oz Clarke's Pocket Wine Guide instantly creates order out of chaos, in the restaurant or the wine shop, and does so with an irresistible enthusiasm. No other handy guide offers all this: A-Z listing and a complete index that puts every grape, wine, and winemaker at your fingertips. Entries on wines, regions, grape varieties, and producers. Up-to-date ratings of the best wines, best vintages, and best values. Tips on matching wines with food. Guides to the best vintages. Top wines of the year for every wine-producing country.
Wine Spectator
For an omnibus guide to wine, the competition in the portable reference category comes down to Clarke and Hugh Johnson. Clarke wins hands down.
Wine Enthusiast - Joe Czerwinski
Clarke's style provides an easy read: Sharp without being sarcastic, witty without being flippant, he communicates well with novice and knowledgeable wine enthusiasts alike.

Tea At Glenbrooke or Eyewitness Companions

2009-01-03T20:53:00.000-08:00

Tea At Glenbrooke: A Quiet Place Where Souls are Refreshed

Author: Robin Jones Gunn
Snuggle into an overstuffed chair, sip your favorite tea, and journey to Glenbrooke ... "a quiet place where souls are refreshed." Written from a tender heart, Robin Jones Gunn transports you to an elegant place of respite, comfort, and serenity - a place you'll never want to leave! Lavishly illustrated by Susan Mink Colclough, look forward to a joyful experience that captures the essence of a peaceful place.

Interesting textbook: UNIX for Dummies or Programming Flex 3
Eyewitness Companions: Olive Oil and Olives

Author: Charles Quest Ritson
The first complete, illustrated guide to the world's olive oil and olive products, this country by country, region by region tour, includes the major producers-from the Mediterranean to Australia- along with locator maps, information about each olive-growing area, vintage guides, and tasting notes.
Author Biography: A writer, lecturer, photographer and journalist, Charles has worked with DK on several titles, including the Encyclopedia of Roses and Garden Finder.

Cypress or How We Eat

2009-01-03T12:12:00.000-08:00

Cypress: Asian Fusion from a Southern Favorite

Author: Craig Deihl
Charleston, South Carolina, is a small city that's big on food. Centuries of culinary history and an abundance of fresh ingredients from the surrounding farmlands, woods and waters render Charleston's dining scene as one of the most popular in the country. Now from this city of great food, award-winning restaurant Cypress Lowcountry Grille and one of the Southeast's most exciting young talents, Executive Chef Craig Deihl, comes Cypress.
Bold, imaginative, passionate . . . these are just a few words used to describe Chef Deihl's dynamic cuisine. This fast-paced, visual cookbook showcases his signature style of classic dishes, indigenous lowcountry ingredients and global spice. Readers will learn a variety of traditional cooking methods and ingredient pairings to ensure success with Deihl's recipes, as well as how to "think like a chef" and create a personal repertoire for cooking and entertaining at home.
A native of Danville, Pennsylvania, Chef Craig Deihl is a graduate of Johnson and Wales University. He trained for nearly five years at Charleston's venerable Magnolias Uptown/Down South before helping launch Magnolias' sister establishment, Cypress Lowcountry Grille, in 2001. Deihl is inspired by the challenge of playing a prominent role in Charleston's burgeoning dining scene and influencing the national reputation of the Holy City's cuisine.
Cypress is beautifully illustrated through the rich
photography of Rick McKee. Rick also collaborated
on Magnolias (Gibbs Smith, Publisher, 2006). A
frequent contributor to national magazines, Rick works out of his studio in historic Charleston,
South Carolina.

Book review: Spilling the Beans or Eating on the Wild Side
How We Eat: Appetite, Culture, and the Psychology of Food

Author: Leon Rappoport
Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? and What is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet health food industry is soaring, yet a longtime love affair with fast food endures. The future of food is also covered, including speculation about whether traditional meals will one day evolve into the mere popping of a nutrition capsule.

Gastronomica
The focus of How We Eat is welcome...fun to peruse because it contains so many small pieces of information that are interesting to those of us who love to cook, eat, and talk about food and eating.

Table of Contents:
Acknowledgments 11
Introduction: A Half-Baked Notion 13
Chapter 1 From Myths to MacAttacks 29
Chapter 2 You Are What You Eat 51
Chapter 3 Feeding Frenzies 77
Chapter 4 The McDonaldization of Taste 107
Chapter 5 From the Raw to the Cooked to the Haute Cuisine 131
Chapter 6 Champagne Slippers, the Twinkie Defense, and He-Man Diets 161
Chapter 7 The Road to Wellville 183
Chapter 8 Concluding Reflections 205
Sources 213
Index 219

Heart of the Home or Art of the Chinese Cookery

2009-01-03T00:29:00.000-08:00

Heart of the Home

Author: Ann Jackson
'50s kitsch meets the Deep South in this collection of home-style vegetarian recipes. Ann Jackson sings the praises of aprons and cast-iron skillets between tempting offerings of fried chicken tofu, mashed potatoes, mushroom gravy, and pralines. And don't stop there—buried in the instructions for everything from pizza to biscuits are tidbits of a Southern novel, just waiting to be discovered.

Book about: Theory of Incomplete Markets or Hard Choices
Art of the Chinese Cookery: Authentic and Healthful Recipes from My Cooking School

Author: Joan Shih
This unique international cookbook is based on the instructions of Joan Shih, owner and director of The Chinese Cookery, Inc., founded in 1975. Eight levels of instruction include: Basic, Advanced, Gourmet I, II, III, Szechuan, Hunan, and Vegetarian. Authentic recipes demonstrate technique and have descriptions of ingredients and nutritional analysis. Photographs show finished dishes from each classroom.

Healthy Carb Cookbook for Dummies or My Kids Allergic to Everything Dessert Cookbook

2009-01-02T14:47:00.000-08:00

Healthy Carb Cookbook for Dummies

Author: Jan McCracken
According to USA Weekend, over a quarter of the adults in the U.S. have tried a low-carb diet. Many people have enjoyed lasting success. Others have felt mystified or deprived and given up!

Whether you’re a first-timer or a “try, try-againer”, this book helps you get with the low-carb program and stick with it! Building on the success of Low-Carb Dieting For Dummies, it gives you loads of nutritional information plus more than 100 sumptuous low-carb recipes like Crunchy Brunch Oatmeal Pecan Waffles, Caribbean Chicken, Chile Spiced Broccoli, and Lemon Torte with Raspberries. Low-Carb Cookbook For Dummies includes:

• A complete nutritional analysis for each recipe so you can’t go wrong

• Lots of recipes for dishes with 5 carbs or less

• Recipes that de-carb no-nos like Southern fried chicken and Philly cheese steak sandwiches

• Recipes for soups, seafood, and meat dishes, including pork chops, lamb and steaks (with a steak chart so you can chart a low-carb course)

• Recipes for great desserts, including chocolate specialties and cheesecake

• Vegetarian recipes and crock pot specialties

• Terrific wrap recipes using lettuce, tortillas, or crepes

• Guidelines for eating low-carb when you’re dining out or brown-bagging it

Author Jan McCracken, a health advocate and low-carber for more than ten years, has written two low-carb cookbooks and is a contributor to numerous low-carb publications. Having fallen off the low-carb wagon several times herself, she alerts you to things that can sabotage yoursuccess and clues you in on carb counting and techniques that have worked for her. You’ll get started right with:

• Mini-courses on low-carb math and on low-carb nutritition and the glycemic index

• A shopping list for stocking a low-carb kitchen

• The scoop on different kinds of carbs and artificial sweeteners

• Tips on using spices creatively for variety and flavor

• Advice on incorporating exercise, including taking the first step (and lots more steps) with a pedometer

• Tips for reducing stress (a common cause of bingeing)

With this information, you won’t be mystified. With the fantastic recipes, you won’t feel deprived. You will be inspired to stick to a low-carb lifestyle—one that can help you lose weight and feel healthier!

Read also The South Beach Diet or Getting Pregnant
My Kid's Allergic to Everything Dessert Cookbook: Sweets and Treats the Whole Family Will Enjoy

Author: Marry Harris
Substituting rye flour, carob, almond milk, and other ingredients for foods children may be allergic to, these recipes cover everything from chocolate chip cookies to banana cream pie. Substitution charts tell how to convert recipes into allergen-free delights, and a buying guide shows where to find special ingredients.
Publishers Weekly
Caring for Kids In All Mothers Work: A Guilt-Free Guide for the Stay-at-Home Mom, Cindy Ramming, former accountant, current at-home mom, delivers encouragement and counsel to those women who have decided not to return to the workplace after the birth of a child. Despite the title, she also discusses issues that challenge mothers working outside the home: guilt, juggling competing demands of one's outside job, family, home and self. An appendix includes a list of ideas for home-based businesses and those that get one out of the house. Buying for kids is just like buying for adults. Except their interests change from week to week. And their bodies change from month to month. And they have no resistance to peer pressure. Or any understanding of the value of money. In The Smart Shopper's Guide to the Best Buys for Kids, Sue Robinson, the editor and publisher of Kid News, a national newsletter on consumer bargains for children's merchandise, offers her advice on hunting for pint-sized bargains. In chapters on clothes, furniture, travel, toys, food and more, she offers general advice and caveats (as well as styling tips and recipes) combined with geographically grouped listings of stores and services. For kids whose diets are restricted by food allergies, Mary Harris and Wilma Nachsin have developed such permissible treats as Gingersnaps and Toffee Squares in "My Kid's Allergic to Everything" Dessert Cookbook. Included with recipes for cupcakes, brownies, pies and a variety of flavorful breakfast options are substitutions for flours, sugars, leaveners, chocolate, dairy products, etc. There is also information on safe cleaning products and pesticides, shopping tips and a list of resources. Forewords by Drs. Rebecca Hoffman and Ida Mary S. Thoma discuss the medical aspects of asthma and allergies and explain how to detect offending foods.
Library Journal
A number of books have been written about food allergies (or sensitivities), but these recipes are directed specifically at allergic children, though they could be used for adults as well. Both books offer recipes that avoid your child's particular food allergies. Meyer, the mother of allergic children, is the more health-conscious and offers unique, varied recipes. She includes suggestions for outfitting the basic pantry and kitchen when cooking for an allergic child and a section on how to tell whether your child is allergic. Harris and Nachsin, a home economist working toward certification as a nutritionist, have also raised allergic children. Because their recipes are for desserts, they contain a fair amount of oil and sugar, though fruit sweetening is also used. The authors indicate where special ingredients may be purchased and explain how to create an allergy-free home. Both books have merit, especially because little else is available on the subject, and are recommended for all health collections. (Indexes not seen.)Lorraine F. Sweetland, Information Problem Solvers, Laurel, Md.

Alan Wongs New Wave Luau or Halloween Celebrations

2009-01-01T01:52:00.000-08:00

Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef

Author: Alan Wong
ALAN WONG is regarded as one of the best chefs in Hawaii. A winner of the 1996 James Beard Foundation's award for Best Regional Chef for the Pacific Northwest, he trained with legendary chef Andrй Soltner at New York's Lutиc before opening his own restaurant in Honolulu.JOHN HARRISON has co-authored cookbooks with many of America's leading chefs, including Mark Miller, Roy Yamaguchi, and Hubert Keller. He lives in Hawaii.

Book review: Cuisines of Asia or The New Kitchen Science
Halloween Celebrations: Everything you need for a fabulous Halloween party shown in 120 photographs--recipes, costumes, decorations and games for the whole family

Author: Morgana De Vill
The evocative and inspirational celebration of Halloween provides a wealth of seasonal delights for making the most of this celebratory time of year. Ideas range from scary party disguises to a delicious selection of warming recipes with pumpkin and sweets & cakes on spooky themes.

Magical Herbalism or Pillsbury Best Desserts

2008-12-31T16:10:00.000-08:00

Magical Herbalism: The Secret Craft of the Wise

Author: Scott Cunningham
Over 120,000 people have been introduced to the magic found in herbs thanks to Scott Cunningham's book, Magical Herbalism. If you are wondering why this book has become so very popular, I think I have the answers.
First, it's a complete system of magic that is as easy as it is powerful. It begins with theory and what you need to do to prepare for works of magic. Then it tells you how to harvest, dry, and store the magical herbs. This is followed by information on how to use the herbs you have obtained for such things as getting love, doing divinations, casting protection spells, and healing yourself and others. You'll also learn how to make magical fluid condensers, incenses, perfumes, scented oils, and amulets. The book continues with a listing of over 115 major magical herbs with all of their qualities listed. And there is much, much more, too. The phrase "complete system" really doesn't express how full of information this book really is.
Another reason I think this book has become a classic has to do with Scott's style of writing. It is very gentle and kind. He never talks at you or down to you. Rather, he seems to be talking with you. This makes the book a pleasure and a treasure to read and enjoy.
This combination of style and depth of content makes Magical Herbalism one of the finest and most important resources you can have. If you are looking to expand your knowledge of herbs, this book is for you. If you are looking to expand your knowledge of folklore, you need this book. And if you are looking to work with the gracious gifts of Mother Nature that can be used to improve your life and the lives of those around you, this book is a must.

New interesting book: 125 Best Indoor Grill Recipes or Dandelion
Pillsbury Best Desserts: More Than 350 Recipes from America's Most-Trusted Kitchen

Author: Pillsbury Editors
350 top dessert recipes for anyone who’s ever wanted to have the last course first

• Dessert Basics

• Cakes and Frostings

• Pies and Tarts

• Baked Desserts

• Cheesecakes

• Refrigerated Desserts

• Frozen Desserts

• Bake-Off® Desserts

• Cookies, Bars and Brownies

• Dessert Sauces

Table of Contents:
Dessert Basics 1
Cakes and Frostings 9
Pies and Tarts 63
Baked Desserts 109
Cheesecakes 157
Refrigerated Desserts 185
Frozen Desserts 225
Bake-Off Desserts 263
Cookies, Bars and Brownies 289
Dessert Sauces 325
Index 332

Arthur Schwartzs New York City Food or Herbal Encyclopedia

2008-12-31T07:28:00.000-08:00

Arthur Schwartz's New York City Food: An Album, History and Cookbook

Author: Arthur Schwartz
Arthur Schwartz is the Big Apple's official foodie-about-town, the Schwartz who ate New York City, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz's New York City Food, he shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start (think crullers and coleslaw) to its current status as the multicultural food capital of the world. For good measure, Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake, Lobster Newburg.

Schwartz is not only informed, he's funny, and throughout the book he covers everything from the phenomenon of the celebrity chef to his first meeting with James Beard. His text is transporting, taking readers back to Delmonico's, the Colony, the Horn & Hardart Automats, and the once-popular Childs Restaurant with its renowned buttery pancakes. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Schwartz is the ideal dining companion.
Author Bio: Native New Yorker Arthur Schwartz has an encyclopedic knowledge of the city's aromas and tastes. Currently New York's foremost radio food expert, he was also the longtime executive food editor and critic of the New York Daily News. His previous books include Naples at Table: Cooking in Campania (HarperCollins) and What to Cook When You Think There's Nothing in the House to Eat (Ecco). Schwartz grew up in Brooklyn, where he lives today.

Chris Callis has been a professional photographer for more than 30 years. He is the photographer of Alvin Ailey Dance Moves (STC) and Maury Rubin's Book of Tarts (William Morrow), among other titles.

Go to: Econometrics or Strategies for Business and Technical Writing
Herbal Encyclopedia: A Practical Guide to the Many Uses of Herbs

Author: Lisa R Waltz
The Herbal Encyclopedia: A Practical Guide to the Many Uses of Herbs is a valuable resource for those seeking more than the usual aspects of learning about our planet's valuable medicinal herbs. Besides medicinal information, included is also information regarding the spiritual uses, and growing information for those who wish to grow their own natural medicines. Compiled by a nationally certified Naturopathic Doctor, this guide is a valuable addition to any reference library.Want to learn how to feed your body naturally? Want to learn how to grow your own medicinal herbs? Want to learn ways to incorporate herbs into your worship? Want to learn how to get healthy and stay that way? Then this book is for you!

LifeFood Recipe Book or Taste of Southern Italy

2008-12-30T19:46:00.000-08:00

LifeFood Recipe Book: Living on Life Force

Author: Annie Padden Jubb
Life force foods are those found wild in nature and served uncooked. A life force diet is vegetarian, and mainly vegan, congruent with the philosophy that good food choices promote a sustainable future on the planet. This book applies life food principles to daily life. The authors explain how the LifeFood diet can strengthen the mind and body, and show how to make lotions, tinctures, and potions with food. With illustrations throughout and over 150 easy to follow recipes to maximize health and well being, this book features such dishes as Aztec Quiche, Emerald Broccoli Soup, Spicy Ginger Tofu, and Pina Colada Cookies.

Interesting textbook: In the Shadows of State and Capital or Religions Globalizations
Taste of Southern Italy: Delicious Recipes and a Dash of Culture

Author: Marlena De Blasi
“It has always been true for me that to know a place, I must first know how it eats and drinks. Everything unravels at the table.”
–Marlena de Blasi

Marlena de Blasi’s lifelong affair with cooking began at age nine on a beach along the coast of southern Italy, where she met an elderly woman roasting potatoes coated with olive oil, rosemary, and sea salt over an open fire.

Now, in A Taste of Southern Italy, de Blasi brings to life the spirit as well as the cuisine of this bountiful region. With de Blasi we travel down remote country goat paths in tiny island villages and along sun-washed avenues of great cities in search of some of the most treasured recipes in the world. This is as much a storybook as it is a cookbook: a gathering of small rhapsodies, impressions, and romantic notions from a land where such delights are plentiful. In our journey through the kitchens of southern Italy we find tantalizing recipes for a host of mouthwatering dishes, including

Gnocchi di Castagne con Porcini Trifolati
Insalata di Pesce Dove il Mare Non C’é
Pane di Altamura
Frittelle di Ricotta e Rhum alla Lucana
Peperoni Arrostiti Ripieni
La Vera Pizza
Pomodori alla Brace
Pesce Spada sulla Brace alla Pantesca
Ricotta Forte
Pasta alla Pecoraio
La Torta Antica Ericina
Un Gelato Barocco

With these authentic recipes at your fingertips, you can master the luscious tastes and rustic ambiance of southern Italy. These dishes are sure to become a tradition in your home, and will fill it with tantalizing aromas and love.

Chinese Dim Sum or Vegan Gourmet

2008-12-30T10:04:00.000-08:00

Chinese Dim Sum

Author: Wei Chuan Cultural and Educational Foundation
Responding to the popularity of dim sum, Master Chef Chang Hung-Chin shares his expertise in step-by-step descriptions and abundant photographs in this collection of delicacies. Whether for a Sunday brunch or office party, these delicious accompaniments will delight any guest.

Look this: American Dynasty or Undaunted Courage
Vegan Gourmet: Full Flavor & Variety With Over 120 Delicious Recipes

Author: Susann Geiskopf Hadler
Delicious and Imaginative Vegan Cuisine
This enticing collection of innovative recipes will please and inspire both everyday and occasional vegan cooks. Inside you'll discover tantalizing, hearty recipes for breakfast, lunch, and dinner; menu plans for special occasions and multicourse feasts; ideas for appetizers; and much, much more! Treat yourself to extraordinary new dishes such as:
·Soba Noodles with Shredded Vegetables and Spicy Peanut Sauce
·Sweet Red Pepper Strips with Artichoke and Caper Filling
·Rice and Lentil Salad with Pimiento-Stuffed Olives
·Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce
·Stir-Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil
·Spiced Carrot Spread
Dozens of recipes marked "Almost Instant" are easy to browse and even easier to make—in thirty minutes or less! Plus, each recipe includes a nutritional analysis listing calories, fat, carbohydrates, protein, cholesterol, sodium, and fiber content. With The Vegan Gourmet, good health and great flavor go hand in hand!
"I like The Vegan Gourmet so much I use it as a textbook!"
—Patricia Gregory Vance, director, Culinary Arts Institute, Sonoma, California

Apicius Cookery and Dining in Imperial Rome or Complete Muffin Cookbook

2008-12-29T23:23:00.000-08:00

Apicius Cookery and Dining in Imperial Rome

Author: Joseph Dommers Vehling
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie. 49 illustrations.

Book about: The CNN Effect or Globalization
Complete Muffin Cookbook: The Ultimate Guide to Making Great Muffins

Author: Gloria Ambrosia
Close your eyes and imagine biting into a still-warm-from-the-oven Black Cherry Blossom or Pumpkin-Banana Muffin. Choose from such tempting choices as Apple Ginger and Triple-Apricot Ambrosia Muffins. And muffins aren't just for breakfast anymore. With the right combination of ingredients--think pears, sun-dried tomato, cream cheese--muffins go great with soups and salads, or make a delicious snack.
The Complete Muffin Cookbook is an extraordinary collection of delectable muffins that are made with wholesome, nutritious ingredients. Each recipe includes precise nutritional information so you know exactly what you're eating--and there's even a chapter on Low-Fat and Still Yummy creations. Best of all, best-selling author and muffin-baker Gloria Ambrosia shares her muffin-making wisdom--her list of staples, detailing the various types of flour, sweeteners, and utensils used to help make sure her muffins are not only sensational, but also quick and easy to make. She even reveals the tips and techniques she has gathered over the years--from preparing the ingredients to freezing the baked masterpiece. From start to finish, you can whip up a tasty batch in less than thirty minutes.
So get ready to treat yourself to Gloria's exquisite array of muffins. Delicious, natural, and immensely satisfying, these taste-tempting delights can make any time of the day a special occasion.
Publishers Weekly
With intensity and earnestness, Ambrosia (Gloria's Glorious Muffins) presents the muffin as a humble treat that's "not only wholesome and nutritious but also delicious, heart-healthy, immensely satisfying, and suitable for enjoying any time of day." Muffins are not, as many consider them, cupcake substitutes; most of Ambrosia's recipes call for healthy ingredients like whole wheat pastry and unbleached white or whole wheat flour. Many of the muffins can be assembled in less than 20 minutes with inexpensive ingredients that are kitchen staples (molasses, brown sugar, etc.), though pricier ingredients (maple syrup, fresh raspberries, apple butter, etc.) also befit the simple muffin. Recipes span various types of meals and spice combinations; chapters showcase "Get-Up-and-Go Muffins," "Crunchy, Crumbly, Fruity, Spicy Do-Da Muffins," "Herby Cheesy Muffins Thangs" and "Low-Fat-and-Still-Yummy Muffins." All the regulars are here (sometimes with a twist)-Citrus-Poppy Seed Muffins, Glazed Sunrise Blueberry Muffins, Mexicali Corn Muffins-as well as some stranger-sounding varieties, like Pesto Muffins and Cosmic Cottage Dill Muffins. Ambrosia's loquacious chapter intros can become irksome, but do not take away from the book's overall usefulness. (Jan.) Copyright 2005 Reed Business Information.
Library Journal
The author of two previous muffin cookbooks, Gloria's Glorious Muffins and Gloria's Gourmet Low-Fat Muffins, Ambrosia here presents her all-time favorite recipes developed over the years, including both savory and sweet treats, from Raspberry Bouquet Muffins to Mexicali Corn Muffins. Her emphasis is on wholesome, nutritious muffins, and she uses lots of whole grains and prefers honey and other sweeteners to sugar. The recipes are vegetarian as well, and a few of the savory versions include ingredients like "fakin' bacon." There is also a separate chapter devoted to lower-fat muffins. Ambrosia's earlier books had many fans; for most baking collections. Copyright 2005 Reed Business Information.

Chile Peppers or One Pair of Hands

2008-12-29T12:44:00.000-08:00

Chile Peppers: Hot Tips and Tasty Picks for Gardeners and Gourmets

Author: Beth Hanson
Some of the foremost horticulture and food experts in America have joined forces to produce the first chile pepper book specifically for gardeners. This indispensable guide teaches the history of the chile, the science behind their heat, why people keep coming back for more, and the remedies used to cure the diseases and pests afflicting chile pepper plants. Amateur and experienced gardeners alike will learn to grow many different varieties, indoors and out, and will be able to cook up a fiery feast using their homegrown chiles. The beautiful color photographs make species identification easy, and the list of seed retailers is a handy reference for every gardener. Beth Hanson was managing editor of the Brooklyn Botanic Garden's 21st Century Gardening series and a contributor to The Brooklyn Botanic Garden Gardener's Desk Reference. She lives in Tarrytown, New York.

Table of Contents:
Introduction: Of People and Peppers 4
The History of the Chile Pepper 7
What Makes Chile Peppers Hot? 17
Growing Chile Peppers 22
Growing Chile Peppers Indoors 38
Disorders, Pests, and Diseases of Chiles 41
Preserving Chiles 56
Encyclopedia of Chiles 68
Seed Sources 98
Resources 101
Contributors 104
USDA Hardiness Zone Map 106
Index 107

Book review: MCSE Exam 70 297 or SOA Design Patterns
One Pair of Hands

Author: Monica Dickens
After being expelled from drama school and exhausted by the deb party circuit, Monica Dickens, the great-granddaughter of Charles Dickens, takes on the role of cook-general for the English upper classes. While frantically trying to cook and clean for a succession of employers, she subjects herself to all the degradations and delights of life as a servant in the '30s.

No Gluten Cookbook or 3 Ingredient Slow Cooker Recipes

2008-12-29T01:02:00.000-08:00

No-Gluten Cookbook: Delicious Recipes to Make Your Mouth Water - All Gluten-Free!

Author: Kimberly A Tessmer
If you have a gluten allergy, or know someone with one, then you know that it is extremely difficult to live with a gluten intolerance. Not only is it a trial to find foods that are safe to eat, it is ten times harder to find foods that are healthy, gluten-free, and appeal to the whole family!
The No-Gluten Cookbook is here to help you solve these problems and more, with such breakfast, lunch, dinner and snack offerings as:

Shrimp and Lobster Salad
Fresh Tuscan Tomato Soup
Spicy Cornbread Stuffed with Chilies
Chocolate Mint Swirl Cheesecake with Chocolate Nut Crust
Having a gluten allergy does not mean you have to sacrifice fine dining! With more than 200 delicious, gluten-free recipes to choose from, you'll start to see your diet restrictions as benefits, rather than deprivations!
Series Editor Kimberly A. Tessmer, R.D., L.D., is the author of the The Everything(r) Nutrition Book and Gluten Free for a Healthy Life. A registered dietitian and freelance writer who currently owns and operates Nutrition Focus, a consulting practice for nutrition and weight loss, and she has served as the National Corporate Dietitian for three major weight loss companies as well as Food Service Manager and Dietetic Technician at several hospitals. Miss Tessmer is a member of the American Dietetic Association and the ADA Practice Group "Entrepreneurs." She lives in Ohio.

Table of Contents:
Introduction     vii
Understanding Gluten-Free Diets and Cooking     1
Breakfast and Brunch     5
Appetizers     27
Soups     43
Meat Dishes     63
Seafood     81
Poultry     99
Vegetarian Entrees     115
Casseroles and Entrees     133
Asian Dishes     151
Pasta     173
Dressings     187
Snacks     213
Cakes and Goodies     231
Puddings, Mousses, and Souffles     251
Recipes for a Dinner Party     269
A Gluten-Free Party for Kids     283
Keys to a Gluten-Free Diet     297
Web Resources     301
Index     305
New interesting textbook: The World Economy or Essentials of Economics
3-Ingredient Slow Cooker Recipes: 200 Recipes for Memorable Meals

Author: Sue Bonet
What could be better than walking in the door after a hard day's work to the smell of beef stew, ready and waiting? A beef stew that only requires three ingredients, that's what! With the bounty of high-quality prepared foods in today's supermarket, it's possible to create a gourmet delight with just three ingredients.
The problem with most slow cooker recipes is that they require a lot of ingredients and steps before you actually "fix it and forget it." Not this book - these are truly simple recipes, and best of all, they are memorable, not mushy!
There are 200 recipes inside, some for every meal of the day, which means you can make whatever it is you're in the mood for that day and nobody can complain about being bored by the same old stir-fry, casserole, or microwavable dinner.

Book of Spam or Sophisticated Olive

2008-12-28T16:20:00.000-08:00

Book of Spam: A Most Glorious and Definitive Compendium of the World's Favorite Canned Meat

Author: Dan Armstrong

Reading The Book of SPAM is like getting a Ph.D. in Canned Meat! (Or at least a Master's in Awesomeness.)

What could be more precious than SPAM? It is one of the most recognized products in the world. But what's behind that thin layer of tin? Few know the amazing truth about our delicious friend.
Did you know SPAM has reached all four corners of the globe? Yes! Did you know there are several SPAMMOBILES touring the country right now? Wow! Did you know about the impact SPAM has had on the course of human achievement and the cause of sweet, sweet freedom? Awesome!
SPAM is far more powerfulthan you may have realized. And there is no way to stop it. SPAM is part of our past, present, and future. But more important, SPAM has achieved the one true goal -- eternal freshness.
Within this very tome (a fancy word for book) lie the secrets that many were too afraid to know and a few simply thought that everyone knew but they totally didn't. These amazing facts and so much more are revealed in the sacred pages of The Book of SPAM.

See also: Beer and Philosophy or Breakaway Cook
Sophisticated Olive: The Complete Guide to Olive Cuisine

Author: Marie Nadine Antol
Simple. Elegant. Refined. It has truly evolved into a most sophisticated food. It is the olive. With a history as old as the Bible, the humble olive has matured into a culinary treasure. Enter any fine restaurant and there you will find the sumptuous flavor of olives in cocktails, appetizers, salads, entrЋes, and so much more. Now, food writer Marie Nadine Antol has created an informative guide to this glorious fruit's many healthful benefits, surprising uses, and spectacular tastes.
Part One of the book begins by exploring the rich and fascinating history and lore of the olive—from its endearing Greek and Roman legends to its many biblical citations to its place in the New World. It then looks at the olive plant and its range of remarkable properties, covering its uses as a beauty enhancer and a health provider. The book goes on to describe the many varieties of olives that are found around the world, examining their oils, flavors, and interesting characteristics. Part One concludes by providing you with everything you'll need to know about growing your own olive tree—just like Thomas Jefferson.
Part Two offers over one hundred kitchen-tested recipes designed to put a smile on the face of any olive lover. It first explains the many ways olives can be cured at home. It then covers a host of salads, dressings, tapenades and spreads, soups, side dishes, entrЋes, breads, cakes, and, of course, beverages to wind down with. So whether you are an olive aficionado or just a casual olive eater, we know you'll be pleased to discover the many new faces of The Sophisticated Olive.
About the Author:
Marie Nadine Antol is a professional writer specializing in her first love, food. She has fifteen books to her credit, including such perennial bestsellers as Healing Teas and Confessions of a Coffee Bean. Having inherited her fascination with food from her mother, for over twenty-five years, she has pursued her interest in the culinary field through study, travel, and cooking for her children. She currently resides in the Los Angeles area.

Beer and Philosophy or Breakaway Cook

2008-12-28T05:39:00.000-08:00

Beer and Philosophy: The Unexamined Beer Isn't Worth Drinking

Author: Michael C Jackson
A beer-lovers' book which playfully examines a myriad of philosophical concerns related to beer consumption.

Effectively demonstrates how real philosophical issues exist just below the surface of our everyday activities
Divided into four sections: The Art of the Beer; The Ethics of Beer: Pleasures, Freedom, and Character; The Metaphysics and Epistemology of Beer; and Beer in the History of Philosophy
Uses the context of beer to expose George Berkeley’s views on fermented beverages as a medical cure; to inspect Immanuel Kant’s transcendental idealism through beer goggles, and to sort out Friedrich Nietzsche’s simultaneous praise and condemnation of intoxication
Written for beer-lovers who want to think while they drink

Look this: Building Security or ABCs of e Learning
Breakaway Cook: Recipes that Break Away from the Ordinary

Author: Eric Gower
Fusion cooking broke the rules first––now Gower's breaking fusion's rules with THE BREAKWAY COOK. Despite the explosion of farmers' markets, ethnic grocers, and creative restaurants in America, lots of home cooks remain puzzled by the bewildering array of choices, and don't have the confidence to break away from tradition. Eric helps home cooks everywhere approach unfamiliar ingredients from different global regions and combine them for some amazing results of flavor.
"Breakaway" cooking pays homage to culinary traditions yet uses innovative techniques and ingredients to give home cooks a new approach to their dishes, marrying unintimidating flavors with the old standards. Sample his Miso Orange Pepper Roasted Chicken, or tease your tongue with his take on Fluffy Herby Eggs, and you'll be convinced. It's not fusion––it's fusion that makes sense. And the cardinal rule is to season with authority. Don't be afraid of the spice cabinet anymore, and use presentation to create a simple, appealing meal. Spend less time fussing about the preparation and clean–up, and more time enjoying food and its huge role in our daily lives. To further this quick and mindful approach to cooking, Eric will take us shopping in local and ethnic markets, teach the importance of table setting and presentation, and stress visual aesthetics, especially regarding pottery and ceramics.
Eric helps you reconstruct your approach to the kitchen, highlighting the seasonings and essential ingredients or "Global Flavor Blasts," such as tamarind, pomegranate molasses, miso, yuzu, green tea, Chinese plum sauce, mole, among many others, that will liberate your cooking andprovide a lifetime of fantastic eating. Using Gower's recipes as broad outlines, you can be creative as you go, and within his framework you will discover your own genius in the kitchen. We feel better when we eat better, and it's easier to be productive, creative, and relaxed when the food part of life is under control. Enter THE BREAKAWAY COOK.
In addition to the recipes, THE BREAKAWAY COOK includes stunning, full–color photos by Annabelle Breakey throughout the text; a guide to using flavored salts in your dishes; sidebars on wine, tea and sake; and ideas for even shorter–cuts on Gower's easy–to–follow recipes.

Publishers Weekly
Though Gower (Eric's Kitchen; The Breakaway Japanese Kitchen) defends his inventive, improvisational cooking against charges of "fusion," his lively combination of cuisines from Japan, Mexico, India and Italy (among others) is exactly that—a fusion. For the adventurous home cook who delights in intense and surprising flavors—and who doesn't want to labor for hours in the kitchen—this book will provide endless ideas for invention. Gower's pantry basics are exotic yet accessible: tart pomegranate molasses, ginger and galangal, miso, yuzu (citrus valued for its zest) and umeboshi (Japanese pickled apricots). Gower, currently a private chef, lived for 15 years in Japan; his explanations of Japanese ingredients are especially informative, and though he is clear on typical practices, he doesn't shy from presenting his own unconventional combinations such as Frittata Giapponese, baked eggs with umeboshi, green beans, ginger and maple syrup, Mole Tofu with Spiced Bread Crumbs or Minty Boozy Chicken marinated with rum and lime. Even home cooks familiar with Gower's kind of staples will be pleasantly shocked by some of these recipes—in a way that culinary adventurers are always seeking. (May)
Copyright 2007 Reed Business Information

Table of Contents:
Acknowledgments     xi
Introduction     1
Salt and Pepper: The Breakaway Workhorses     5
Breakaway Equipment     9
The Breakaway Pantry     15
Breakaway Tastes     19
Nine Global Ingredients     21
Breakaway Flavor Blasts     35
Breakaway Beverages     51
Starters and Salads     57
Soups     77
Eggs and Tofu     89
Seafood     111
Poultry and Meat     123
Pasta, Potatoes, and Rice     155
Vegetable Sides     181
Sweets     201
Index     215

Cocina italiana or Southern Cooking Done Light

2008-12-27T19:57:00.000-08:00

Cocina italiana: Descubra esta coleccion de recetas mediterr neas ideales para cualquier epoca del ano

Author: Edimat Libros
For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

See also: Machine Transcription or Intermediate Microeconomics Pre Pub Edition
Southern Cooking Done Light: Healthy Cooking Never Tasted so Good!

Author: Frances F Campbell
Rediscover the Old Southern Recipes made in a delicious healthy way. You'll find light and healthy recipes for appetizers, meats, vegetables, bread and beverages. Whatever Southern recipe you are looking for you will be able to find a light and healthy version. This is one cookbook you'll use so often that it may never make it off your kitchen counter and onto your bookshelf.

Morels or Smokestack Lightning

2008-12-27T11:15:00.000-08:00

Morels

Author: Michael Kuo
Join the hunt for one of the most sought-after mushroom marvels---the elusive morel
"Michael Kuo offers an engaging survey of a diverse group of fungi whose fruiting bodies are among the most prized edible mushrooms. Morels is a lavishly illustrated poem that will be relished by amateur and professional mycologists alike."
---Nicholas P. Money, author of Mr. Bloomfield's Orchard: The Mysterious World of Mushrooms, Molds, and Mycologists
Filled to the brim with information about the science and sport of finding, identifying, and savoring these world-renowned fungi, Morels is a far-ranging, reader-friendly book about one of America's most popular and passionately pursued outdoor activities.
Author Michael Kuo brings years of morel-hunting experience to Morels, delivering detailed information in an engaging, readable style to seasoned morel hunters and beginners alike.
Morels includes extensive information on the art of hunting morels and on current scientific knowledge regarding these delectable fungi. In addition, Kuo compiles easy-to-understand information on the latest scientific research into morels, from studies into how they grow to DNA-based classification of species.
With over two hundred color photographs.

Look this: Nols Cookery or Vegetarian Classics
Smokestack Lightning: Adventures in the Heart of Barbecue Country

Author: Lolis Eric Eli
LOLIS ERIC ELIE is a columnist for the TimesPicayune. He lives in New Orleans.
FRANK STEWART is the photographer of Wynton Marsalis's Sweet Swing: Blues on the Road. He lives in New York City.
Publishers Weekly
While traveling with the Wynton Marsalis Band, Elie as road manager, Stewart as the photographer for Marsalis's book, Sweet Swing Blues on the Road, the authors consumed so much barbecue, they decided to go off on their own and write a historical, cultural and culinary study of this type of cooking. Driving through the Midwest and the South in their 1981 Volvo, with a tape of Howlin' Wolf's "Smokestack Lighting" for company, they visited nearly 50 barbecue restaurants, talking to cooks, taking pictures and evaluating the food, most of which was undistinguished. The book abounds in local color and graphic details of barbecue preparations; the description of how cows' heads are cleaned at one place in Brownsville, Texas, is particularly grisly. Stewart's photographs include shots of many of the people they interviewed as well as studies of severed hogs' heads and intestines. Some of this is interesting, but a little barbecue research, like barbecue itself, goes a long way. Recipes, a barbecue bibliography and the addresses and phone numbers of the restaurants they visited are included. (May) FYI: Elie is now a columnist for the Times-Picayune in New Orleans.
Library Journal
Can a country controlled by convenience foods still care about real food? This is one of the questions the author and photographer of this work ponder as they set off in search of the best barbecue in America. Traveling from Texas to the Carolinas and points in between, the authors present such passionate and vivid profiles of individual restaurants and barbecue joints that, after reading the descriptions of barbecuing cows' faces and pigs' snouts, some readers may consider becoming vegetarians. While other recent barbecue books such as John Willingham's Real Bar-B-Q (LJ 5/15/96) focus more on recipes and cooking techniques, Smokestack Lightning includes bits and pieces of barbecue history, legends, and lore as Elie attempts to determine barbecue's role in American culture. Libraries with large cooking collections or a special interest in this subject, or those in the barbecue belt, should consider this title.John Charles, Scottsdale P.L., Ariz.

Table of Contents:
By Way of Introduction
Ch. 1 Of Blues and Barbecue: Memphis and Environs 3
Ch. 2 Toward a History of Barbecue 25
Ch. 3 Texas 32
Barbecue on the Border: Brownsville
Juneteenth: Homecoming and Reunion
The Barbecue Belt: Middle Texas
XIT: of Icons and Emblems
Ch. 4 Sexual Implications 67
Bright Lights on a Small Stage
In the Province of Men
Ch. 5 Chicago/East St. Louis 81
Midwestward Migration
A Crisp Extravagance: East St. Louis
Wait Till We Get to Chicago!
Ch. 6 Arkansas Travels 109
Ch. 7 The Competition Circuit 115
Ch. 8 More American Than Apple Pie: The Poetics of Barbecue 135
Ch. 9 Going to Kansas City 141
Ch. 10 The Carolinas 155
The Irrelevance of Geography
In the Buckle of the Belt: South and North Carolina
Ch. 11 Other People, Other Places 177
Ch. 12 Tradition and Transition: A Dinosaur Without a Mate
Epilogue: Nostalgic Impressions 196
Final Courses 201
Acknowledgments 227

Betty Crockers Cookie Book 2nd Edition or McCormick and Schmicks Seafood Restaurant Cookbook

2008-12-26T23:33:00.000-08:00

Betty Crocker's Cookie Book, 2nd Edition

Author: Betty Crocker Editors
Everybody Loves Cookies!

Crispy, chewy, crunchy or chocolaty, cookies are always a favorite. This cookie book is filled to the brim with scrumptious recipes, from sweet treats to delight your family to dainty, delicious bites perfect for sharing with friends. You’ll find plenty of great new recipes and ideas, plus the most sought-after, tried-and-true classics to satisfy any cookie craving. Packed with gorgeous photos so you can see exactly what you’re making, it’s the only cookie book you’ll ever need! You’ll find the best cookies for:

• Chocoholic Choices _ Triple Chocolate Brownies, Fudgy Layer Squares, Outrageous Double Chocolate — White Chocolate Chunk Cookies

• Holiday Supreme — Magic Window Cookies, Gingerbread Village, Snowflakes

• Elegant Occasions — Brandy Snap Cups, Lemon Tea Biscuits, Cappuccino-Pistachio Shortbread

• Cookie Jar Classics — Toasted Oatmeal Cookies, Deluxe Chocolate Chip Cookies, Soft Molasses Cookies

• Kid’s Ultimate — Peanut Butter Swirl Brownies, Cookie Pizza, Dream Bars

Table of Contents:
Introduction.
The “Doughs” and “Doughn'ts” of Cookie Baking.
Chapter1 : Easy Drop Cookies.
Chapter 2: Super Bars and Brownies.
Chapter 3: Kid Kookies.
Chapter 4: Fix em' with a Mix.
Chapter 5: Hand-Shaped and Pressed Cookies.
Chapter 6: Rolling in Dough.
Chapter 7: Celebrate with Cookies.
Chapter 8: Special Cookies for Special Diets.
Nutrition/Cooking/Metric Information.
Index.
New interesting book: Recipes from Americas Small Farms or Shabby Chic
McCormick and Schmick's Seafood Restaurant Cookbook

Author: William King
Freshness. Quality. Elegance. McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter Sauce, the savor of Lobster and Bay Shrimp Crepes, and the classic charm of Swordfish Picatta. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the Executive Chef of McCormick & Schmick's Seafood Restaurants.

Chesapeake Bay Cooking or Hawaii Farmers Market Cookbook

2008-12-26T13:51:00.000-08:00

Chesapeake Bay Cooking

Author: John Shields
Loosen your belts and get ready to chow down on a pile of steamed blue crabs, dine on a Maryland plantation-style feast, or graze through the stalls of Baltimore's Cross Street Market with television host and "Culinary Ambassador of the Bay," John Shields.  In this companion cookbook to the 26-part public television series, take a delicious tour with Shields along the Chesapeake's 4,600 miles of pristine coastline and through the bountiful farmlands of Delaware, Maryland, and Virginia.

In Chesapeake Bay Cooking with John Shields, you will learn how to prepare 190 recipes from this mid-Atlantic region's culinary fare, including rockfish and gumbos, duck and Maryland fried chicken, beaten biscuits and the famous Lady Baltimore cake.  Best of all, you'll learn everything you need to know about the undisputed star of Chesapeake cuisine--crabs. Shields's book includes plenty of helpful crabformation--how to buy, cook, hammer, and eat blue crabs, why you never eat the "devil," and how to tell the difference between "jimmies" (male crabs) and "sooks" (female crabs).

With John Shields as your guide, drop in on the locals, who, for generations, have made this region one of the most popular destinations on the East Coast. Visit Crisfield, home to the Miss Crustacean beauty pageant, where you can sample the crispy, sweet, fried soft-shell crabs. Don't miss the rambunctious two-day chicken festival on the Delmarva Peninsula, where "there's a whole lot of frying chicken going on."  And, since Shields always loves a party, you'll join the Biddlecomb family for a real Virginia-style Fourth of July,where the menu includes Miss Lorraine's Barbecued Chicken, Lady Liberty Seafood Salad, and Pickled Watermelon Rind.  And you can't leave Baltimore without visiting Little Italy to share a meal of Rockfish Braised in Gravy with home cook Carmella Sartori.

Here are satisfying foods, easy-to-prepare recipes, and the people who've kept Chesapeake cuisine cooking for centuries--all brought home to you by the region's favorite son, John Shields.
Publishers Weekly
This PBS-TV series companion gives a spirited look at the down-home food favored by folks living along the coastline and on nearby farmlands of Delaware, Maryland and Virginia. Expectedly, seafood grabs the spotlight. The blue crab is a local icon, and Shields provides seven recipes for crab cakes, from Senator Barb's Spicy Bay Crab Cakes (courtesy of Maryland's Sen. Mikulski), using soft white bread for binding instead of cracker crumbs, to Faidley's World Famous Crab Cakes served up in Baltimore's Lexington Market. Eight recipes for soft-shelled crabs range from Soft-Shell Crab Moutarde to the savory Pecan-Coated Soft-Shells with Whiskey-Lemon Butter. Eight oyster recipes are capped by the celebratory Oysters Poached in Champagne. Moving off the water, a full complement of other dishes includes Maryland Panfried Chicken, coated with a buttermilk-based marinade and dipped in Chesapeake seasonings, an ultra rich Smoked Country Ham and Roquefort Pie, and appealingly simple Succotash, beans and corn kernels sparked with butter and lemon juice. Salads, vegetables, sturdy breakfasts and desserts, the last ranging from Lady Baltimore Cake to Sweet Potato Pie, round out the banquet. Shields, who grew up in Baltimore, provides stories and anecdotes in homey sidebars, along with guidelines for cleaning soft-shelled crabs and cooking a muskrat. He's an infectiously enthusiastic guide to this appealing fare. Pictures not seen by PW. $25,000 ad/promo; author tour. (Apr.)

Table of Contents:
Acknowledgments xi
Introduction 1
Ingredients of the Chesapeake Region 9
Crabs 15
Oysters 67
Seafood 79
Soups and Stews 107
Chicken and Game Birds 129
Meat and Game 151
Salads 173
Vegetables and Other Side Dishes 187
Breakfast Dishes 205
Bread 221
Desserts 235
Preserves and Pickles 263
A Chesapeake Bay Resource Guide 273
Bibliography 283
Index 285

Go to: Kitchen Essentials or Food Festivals of Italy
Hawaii Farmers Market Cookbook: Fresh Island Products from A-Z

Author: Hawaii Farm Bureau Federation
With the increased availability of fresh local produce, shoppers often wonder,"What is that hairy fruit and what do I do with it?" The Hawai'i Farmers Market Cookbook provides complete descriptions of products, explains what to look for when purchasing, and how to prepare market finds. Full-color photographs help identify products. Market visitors may be surprised to discover the unprocessed form of foods previously only encountered chopped and cooked. Tips on shopping at farmers'markets, a complete listing of the current markets and their hours, and product seasonality charts are also included. As a project initiated at the growers' level, the focus here is on the food. You'll find recipes contributed by some local culinary luminaries, such as co-editor Joan Namkoong, Beverly Gannon and Linda Yamada, but it's truly the meats, fruits and vegetables that are the stars.

Great Sushi and Sashimi Cookbook or Special Diet Celebrations

2008-12-26T02:18:00.000-08:00

Great Sushi and Sashimi Cookbook

Author: Whitecap Books

If there is one word to describe Japanese cuisine then it has to be "artistic" in its purest sense. No other cuisine is so in harmony with nature, reflecting the rhythm of the seasons. No other accords food such awesome respect. No other prepares it with such an eye to detail - color, texture, flavor, balance - each ingredient's roll perfectly defined in the final dish. In Japan they first feast with their eyes, then comes the aroma, then taste, the palate pleasure.

The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and of how a meal is composed; the culinary methods used are basically very simple.

We trust that this book will encourage people at home to be adventurous and start preparing and cooking Japanese food in their own kitchens, however, the most important requirement of all is a love of good food prepared and presented with a sense of harmony.

Book about:
Special Diet Celebrations: No Wheat, Gluten, Dairy, Eggs, or Sugar

Author: Carol Lee Fenster
Living on a wheat-free, gluten-free diet doesn't have to be dull, bland, and boring. Carol Fenster, Ph.D., nationally-known author of three leading cookbooks for wheat-free, gluten-free diets makes sure of that. She makes special occasions…and everyday meals memorable with food that everyone will enjoy despite food allergies or medical conditions that require a special diet. Serve your favorite dishes at birthday parties, graduation, picnics, weddings, or other special occasions such as children's school events . . . just change the ingredients for common food allergens such as wheat, milk, or eggs with creative substitutions readily available at supermarkets or natural food stores.
Each recipe also contains suggestions for other sweeteners besides sugar. Nutritional data helps in monitoring protein, fat, and carbohydrate intake. Over 50 menus for special occasions….or everyday dining… and over 200 recipes for dishes so good your family and friends won't know what's missing!
Detroit News
Carol Fenster makes eating a special diet tastier.
Midwest Book Review
A superb collection of wonderful recipes.
Minneapolis Star-Tribune
There's help in this trio of cookbooks . . . for people with medical conditions that restrict their diets.
San Diego Union-Tribune
This cookbook can help those with restricted diets.

Table of Contents:
Celebration Menus

Columbia Restaurant Spanish Cookbook or All the Presidents Pastries

2008-12-25T16:37:00.000-08:00

Columbia Restaurant Spanish Cookbook

Author: Adela Hernandez Gonzmart
Out of secrets and dreams and romance, Adela Hernandez Gonzmart and Ferdie Pacheco re-create their passion for the Columbia in this narrated cookbook inspired by the nation's largest Spanish restaurant and Florida's oldest. Adela's affair with food is a family legacy that began more than 90 years ago, when her beloved grandfather Casimiro emigrated from Cuba to Tampa, then a little town on Florida's west coast. There, amid scrub palmettos and rattlesnakes, an enclave of Cubans, Spaniards, and Italians worked in the growing cigar industry in a neighborhood known as Ybor City. This book is both a history of the elegant family restaurant, which now boasts six locations in Florida, and a cookbook of 178 recipes that make them famous. It is also the biography of Adela, the heart of the Columbia, with commentary by Ferdie Pacheco, television's "fight doctor," Ybor City's famous raconteur, and Adela's neighbor as they grew up together in Ybor City.

Book review:
All the Presidents' Pastries: Twenty-Five Years in the White House

Author: Roland Mesnier
This extraordinary success-story-told by the hero himself-of a young French pastry chef who climbed his way to the top, embodies the great American dream. After working at the Savoy in London, the George V in Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House. He provides behind-the-scenes insight into the characters, tastes, and obsessions of the five presidents and first ladies he served during his 25 years in Washington. Having witnessed major world events from the hub of the world's superpower, Mesnier has unique perspective on both crises and celebrations. He recounts stories such as Carter's incessant battle for the return of American hostages in Tehran, the aftermath of the attempt to assassinate Reagan, Bush senior's doubts after the war in Kuwait, and the shock of September 11. He uncovers intimate details such as Mrs. Reagan's bad moods and Prince Charles's embarrassment at not knowing how to use a tea bag. Fiercely loyal to each of the first families, Mesnier's bipartisan message is positive and inspirational. Twelve easy-to-follow recipes include the favorite desserts of presidents Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush.
Elizabeth Rogers - Library Journal
Mesnier (Dessert University) takes us through his early days of climbing the pastry ladder, an adventure that eventually landed him in the White House kitchen. Readers will gain insights into the world of cooking and food preparation in some of the world's finest restaurants. Reflecting on his years of service in the White House (beginning with the Carter administration through the current Bush administration), Mesnier includes observations not only of the eating habits of our First Families but also of what it's like to live in presidential quarters and how the dynamics of each family differ. Included are recipes for some of the favorite desserts mentioned (carrot cake for Bill Clinton; pecan bourbon pie for the Carters; rhubarb parfait for the G.W. Bushes). Mesnier's specialties—spun sugar desserts and petits fours—come to life through his descriptions. This is not a tell-all book but a rather gentle regaling of the author's unique experiences with these special people. An entertaining, insightful, and informative slice of American life; recommended for public libraries.

Mama Dips Kitchen or Georges Perrier Le Bec Fin Recipes

2008-12-25T05:55:00.000-08:00

Mama Dip's Kitchen

Author: Mildred Council
For nearly twenty-five years, Mildred Council--better known by her nickname, Mama Dip--has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.
Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.
The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.
Library Journal
In this memoir/cookbook, Council, a popular restaurant owner in North Carolina, explains her famous "dump cooking" method of preparing food, which means no recipes, just measuring by eye, feel, taste, and testing. She also includes 250 of her favorite dishes. Copyright 1999 Cahners Business Information.
What People Are Saying
Jessica B. Harris
I've never met Mama Dip, and I've never eaten her food, but I know I'd love her just from reading her book. Her chicken liver omelette and molasses bread make my mouth water, and her grape-lemon Kool-Aid is just like my Grandma's. Her reminiscences are as savory as her cooking. Next time I get to Chapel Hill, I'll try Mama Dip's restaurant. For now, I'll have to read and reread her book; it's living food history and a testimonial to the culinary ingenuity of African Americans. Don't miss Mama Dip--she spreads joy around like pumpkin seeds. (Jessica B. Harris, author of The Africa Cookbook: Tastes of a Continent and The Welcome Table: African American Heritage Cooking)

Jean Anderson
I'm a huge fan of Mama Dip's southern country cooking, and I'm thrilled that she's written a cookbook. She not only includes all her restaurant's signature dishes (not least of which is the world's best fried chicken) but also reminisces about her childhood. This warm and wonderful cookbook is bound to win Mama Dip thousands of new fans. (Jean Anderson, author of The American Century Cookbook)

Dean Smith
I've been a fan of Dip's for years. Chapel Hill wouldn't be the Southern Part of Heaven without her.

Book review: The Theory of Incentives or Economic Approach to Human Behavior
Georges Perrier le Bec-Fin Recipes

Author: Georges Perrier
Philadelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite dishes as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon. 100 recipes.
Mobil Travel Guide
There is probably no better French cuisine outside France. . .Five Stars
The New York Times - Craig Claiborne
To my taste, Le Bec-Fin represents one of the chief glories of French cooking, not only in Philadelphia but in all of America.
Mobil Travel Guide
There is probably no better French cuisine outside France...Five Stars.

Totally Pies Cookbook or 50 Best Mashed Potatoes

2008-12-24T19:14:00.000-08:00

Totally Pies Cookbook

Author: Helene Siegel
This delicious additon to the Totally cookbook library is the ever popular, never humble-pie. Fabulously flaky, festive, and flavorful, pies never fail to please. Whether sweet or savory, warm or chilled, we promise you'll wanna eat 'em, not throw 'em.

Book review: Parenting Your Asperger Child or Healing Power of Water
50 Best Mashed Potatoes

Author: Sarah Reynolds
50 creative recipes for everybody's favorite comfort food—mashed potatoes.

50 Best Mashed Potatoes has them all, from traditional favorites like Buttermilk Mashed Potatoes and Mashed Potatoes with Cream Gravy to new classics like Chipotle Mashed Potatoes with Cilantro Butter and Mashed Potatoes with Wild Mushroom Ragout. Also included are recipes for mashed potato—cheese combinations and potato-vegetable purées, as well as recipes using leftover mashed potatoes (should you be so lucky). From the most basic to the most elaborate, the leanest to the richest, the humblest to the most elegant, there's a mashed potato for every occasion.

Herbal Kitchen or Tofu Cookery

2008-12-24T07:32:00.000-08:00

Herbal Kitchen: Cooking with Fragrance and Flavor

Author: Jerry Traunfeld
The secret to transforming easy dishes into extraordinary meals? Fresh herbs.In The Herbal Kitchen, IACP award-winning cookbook author and acclaimed Herbfarm Restaurant chef Jerry Traunfeld presents simple dishes using herbs straight from the market, windowsill, or garden.

Until recently, the fresh herbs available in supermarkets were limited to parsley and maybe dill. Today, thyme, rosemary, basil, cilantro, mint, and sage are among the many fresh herbs as close as the produce section or the farmer's market. Not to mention marjoram, lovage, tarragon, lavender, shiso, and so many others.

Jerry shows you how to incorporate these fresh herbs into your everyday home meals. So whether preparing a workday supper for the family, a special dinner for two or four, or a feast for a table of guests, using fresh herbs in your cooking will result in fresh and vibrant food.

The Herbal Kitchen includes some recipes that are home variations of the innovative dishes Jerry prepares at the Herbfarm, while others are fresh takes on familiar classics such as Herb Garden Lasagna or Shrimp in Garlic-Sage Butter. All are uncomplicated and prep time is minimal -- with the emphasis on spontaneity and the unmistakable flavors of fresh herbs.

Start off with Asparagus and Lemon Thyme Soup, Spicy Verbena Meatballs, or Rye-Thyme Cheese Straws before moving on to Cinnamon Basil Chicken, Side of Salmon Slow-Roasted in Dill, and Root Ribbons with Sage. Delectable desserts include Warm Lavender Almond Cakes, Rhubarb Mint Cobbler, and a sinful Chocolate Peppermint Tart.

Once you're hooked on cooking with fresh herbs, you'll want to grow them yourself. TheHerbal Kitchen is filled with important tips for growing, harvesting, and handling each of the herbs used in the recipes. Valuable information on the varieties of each herb is also highlighted, such as how to tell the difference between Greek oregano and Italian oregano, why you always want to choose bay laurel over California bay, and what type of lavender is best for cooking.

Filled with stunning photos of the herbs, the techniques for handling them, and the finished dishes, Jerry's definitive guide is sure to be a classic, reached for again and again.

Publishers Weekly
The James Beard Award-winning chef of the Herbfarm near Seattle, Traunfeld (The Herbfarm Cookbook) certainly knows a thing or two about cooking masterfully with fresh herbs. Whereas his first book celebrated restaurant-status dishes, this volume concerns simple dishes for the home cook. Traunfeld concisely introduces the basics of starting one's own herb garden; storing herbs; chopping, slicing and tearing herbs; and measuring herbs. Then he launches into the redolent recipes, many as straightforward as Prosciutto Melon with Lime and Cilantro; Dilled Celery, Asian Pear, and Hazelnut Salad; and Lemon Rosemary Chicken enhanced with dried currants and green olives. Recipes in the "Intimate Feasts" chapter, including Sea Scallops on Summer Succotash, and Lavender-Rubbed Duck Breast with Apricots and Sweet Onions, can stand as complete and creative meals, or be paired with a side from the vegetables chapter, such as Mashed Winter Squash with Bay Butter, or Salt-Roasted Potatoes. Herb-infused desserts like Strawberry Rose Geranium Ice Cream are lovely and not heavy. Throughout, Traunfeld offers insight into the use of specific herbs and ingredients, creating a work that is at once practical, informative and inspiring. Color photos. (Nov.) Copyright 2005 Reed Business Information.
Library Journal
In Traunfeld's new cookbook (he received an International Association of Culinary Professionals Award in 2000 for The Herbfarm Cookbook), 100 clearly written recipes are arranged by occasion or subject-intimate dinners, fast suppers, beverages and breads, even dog biscuits. The first chapter introduces the herb garden and techniques for picking, storing, and preparing herbs; the herbs themselves and their varieties are described and recommended before the first recipe in which they are used. Several recipes from Traunfeld's Herbfarm restaurant, where he has served as chef for 14 years, have been modified for the home kitchen using everyday ingredients, e.g., a tomato bread using fresh tomatoes, Italian bread, basil, and olive oil. Other dishes are unique-beef tenderloin poached in olive oil, garlic, and thyme. For libraries catering to herb gardeners and anyone who enjoys simple yet delicious meals. (Index not seen.)-Christine Bulson, SUNY at Oneonta Lib. Copyright 2005 Reed Business Information.

Books about:
Tofu Cookery

Author: Louise Hagler
Written by soyfoods pioneer and gourmet cook Louise Hagler, Tofu Cookery is the most beautiful and useful tofu cookbook on the market and a best-seller for more than ten years.
Updated for the 90s with light, low-fat dishes, this book makes it easy to add a healthful portion of soy to your diet. Includes step-by-step instructions (along with photos) for making tofu in your own kitchen. Contains over 25 full page color photos.
"A tofu cookbook for the 90s".
Publishers Weekly
In this newly-revised edition of the 25-year-old classic, Hagler (Tofu Quick & Easy, Miso Cookery, Meatless Burgers) finds yet more options for this vegetarian staple. Offering over a hundred recipes for everything from straightforward dips (chive, dill, roasted red pepper and guacamole) to favorites like manicotti, enchiladas, chili, stir-fries and cheesecake, Hagler includes plenty of everyday dishes that cooks will return to again and again. Some dishes, such as the overly complicated Spring Rolls and the stunningly unattractive Layered Casserole, a multilayered earth-toned dish comprised of spinach, tofu with pimentos and mushrooms, are devoid of texture and may give some cooks pause, but the sheer number and variety of entries (a dozen puddings, 16 breads, 18 salad dressings) more than make up for the occasional missteps, and ensure that diners won't get bored.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Mere Mortals Guide to Fine Dining or Crepes

2008-12-23T22:50:00.000-08:00

Mere Mortal's Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without the Stress

Author: Colleen Rush
From aperitif to digestif, approach every meal with savvy and grace.

We’ve all experienced Fancy-Pants Restaurant Jitters at some point – the fear that you will unknowingly commit some fine-dining crime, whether it’s using the wrong fork, picking an amateur wine, mispronouncing foie gras, or gasping when your fish entrée arrives with its head still attached. Relax. The Mere Mortal’s Guide to Fine Dining is the ultimate antidote to restaurant anxiety.

Where does your napkin go when you leave the table? Should you sniff the wine cork? And why, pray tell, are there so many forks? This comprehensive and accessible primer answers these and dozens of other questions and offers the basics on every aspect of fine dining, including:

* How to navigate a place setting
* Speaking menu-ese and the language of fine food
* A refresher on polite and polished table manners
* 911 for wine novices
* A carnivore’s guide to beef, pork, lamb, and veal
* What local, sustainable, and organic really mean
* Japanese dining dos and don’ts
* Who’s who on a restaurant’s staff
* How to be a regular—or get the perks like one
* Top restaurants across the country
* What the food snobs know (and you should, too)
* And much more…

With a little help, any Mere Mortal can order wine with confidence, get great, attitude-free service, decipher menus, and finally, truly, savor any dining experience.
Library Journal
This is a comprehensive handbook for people who are new to the world of refined dining. Rush, a contributing writer for Cosmopolitan magazine, offers hints on how to handle restaurant staff, proper table manners, how to read a menu (with tips on food in foreign languages), basic wine education, which drinks are appropriate for which course, how to order cheese, as well as where to go for more information. Rush's writing is clear and concise, with a soup on of humor, as she ably demonstrates her way around fine eateries. Whether you just got a fantastic job, are trying to impress future in-laws, or perhaps will be traveling to a new city and would like to have a nice meal, this is the book for you! All libraries should order a copy for their shelves. Jennifer A. Wickes, Garden Plate Magazine, Pine Beach, NJ Copyright 2006 Reed Business Information.

Book about: Blinis and Crepes or Latelier of Joel Robuchon
Crepes

Author: Camille Le Foll

Quick and delicious delicacies for breakfast, lunch and evening snacks.

Endlessly versatile, crêpes are delicious anytime of the day -from early breakfast through to a late-night snack. These simple-to-make delicacies can be sautéed, rolled around all kinds of fillings, or served plain.

Crêpes includes everything needed to know for making the perfect crêpe, from using the freshest eggs to choosing the right pan. Both simple and sophisticated, crêpes can be eaten plain with lemon and sugar or maple syrup, or they can be filled with a host of delicious sweet or savory fillings. Crêpes are easy to prepare using ingredients in the pantry, and they're also great for entertaining -- both sumptuous and impressive.

Crêpes has 40 mouthwatering recipes for every occasion, among them:

Ham and Gruyère crêpes

Crêpes suzette

Buckwheat crêpes with caramelized figs, goat cheese and honey

Savory Florentine layer

Sweet cheese crêpes with sour cherry compote

Chocolate and banana crêpe torte.

From the traditional to the new and exotic, this handy little book offers crêpe recipes sure to please everyone.

	Preface
	About the Author
Ch. 1	Introduction	1
Ch. 2	Ethics, Morals, and Ethical Theory	4
Ch. 3	Professionalism and Ethics in Chemistry	12
Ch. 4	Ethical Problem Solving	23
Ch. 5	Cases and Commentaries	27
App	Codes of Ethics	107
	References	115
	Index	121

	Foreword	6
	About Chicken	8
	About Roasted Chicken	17
	About Broiled Chicken	35
	About Baked Chicken	39
	About Sauteed & Stir-Fried Chicken	53
	About Braised Chicken	65
	About Fried Chicken	87
	About Grilled Chicken	97
	About Flavor Enhancers	111
	Index	126
	Acknowledgments	128

	Foreword
	Preface
	Introduction: Louisiana's Cajuns	3
1	What Goes into Cajun Food	34
2	Cajun Cooking	51
3	Cooks and Kitchens	69
4	Cajuns and Crawfish	77
5	Catching, Cooking, and Eating Crawfish	83
6	The Meaning of Crawfish	96
7	Boucheries, Mardi Gras, and Community Festivals	110
8	Cajun Food and Ethnic Identity	121
	Bibliography	139
	Index	147

	Introduction	xi
	Changing Your Shape	1
Step 1	Power Through the First Week	11
Step 2	Personalizing Your Program	29
Step 3	Activating Your Personal Plan	71
Step 4	Reinforce Your Habits: The Art of Relapse Prevention	131
Step 5	Inspiration: Finding Your Inner Voice and Vision	145
Step 6	Exercise for Life	163
Step 7	L.A. Shape Enhancers: Supplements and Herbal Approaches	195
	Principles of Dieting and Your Body Shape	215
	Appendix
	The Science of Meal Replacement	228
	The Science of Protein	237
	The Science of Shape and Body Fat	246
	The Science of Bioimpedance Analysis	255
	The Science of Good Fats and Bad Fats	266
	The Science of Cereals and Shakes	275
	The Science of Exercise and Building Muscle	281
	The Science of Vitamins and Minerals	298
	Worksheet and Daily Diary	312
	Suggested Reading	316
	Acknowledgments	318
	Index	321

	Introduccion	5
	Bateria De Cocina	10
	Caldos Y Sopas	15
	Huevos, Queso Y Cremas	29
	Pescados Y Mariscos	47
	Aves De Corral Y De Caza	87
	Carne	117
	Hortalizas Y Ensaladas	157
	Legumbres, Cereales Y Frutos Secos	193
	Pasta	205
	Salsas Y Alinos	221
	Pan Y Preparaciones Levadas	231
	Frutas	247
	Postres	271
	Pastas	293
	Pasteles Y Pastas	307
	Informacion General	327
	Glosario	336
	Indice	340
	Indice De Recetas	351
	Agradecimientos	352

	Acknowledgments	11
	Introduction: A Half-Baked Notion	13
Chapter 1	From Myths to MacAttacks	29
Chapter 2	You Are What You Eat	51
Chapter 3	Feeding Frenzies	77
Chapter 4	The McDonaldization of Taste	107
Chapter 5	From the Raw to the Cooked to the Haute Cuisine	131
Chapter 6	Champagne Slippers, the Twinkie Defense, and He-Man Diets	161
Chapter 7	The Road to Wellville	183
Chapter 8	Concluding Reflections	205
	Sources	213
	Index	219

	Dessert Basics	1
	Cakes and Frostings	9
	Pies and Tarts	63
	Baked Desserts	109
	Cheesecakes	157
	Refrigerated Desserts	185
	Frozen Desserts	225
	Bake-Off Desserts	263
	Cookies, Bars and Brownies	289
	Dessert Sauces	325
	Index	332

	Introduction: Of People and Peppers	4
	The History of the Chile Pepper	7
	What Makes Chile Peppers Hot?	17
	Growing Chile Peppers	22
	Growing Chile Peppers Indoors	38
	Disorders, Pests, and Diseases of Chiles	41
	Preserving Chiles	56
	Encyclopedia of Chiles	68
	Seed Sources	98
	Resources	101
	Contributors	104
	USDA Hardiness Zone Map	106
	Index	107

	By Way of Introduction
Ch. 1	Of Blues and Barbecue: Memphis and Environs	3
Ch. 2	Toward a History of Barbecue	25
Ch. 3	Texas	32
	Barbecue on the Border: Brownsville
	Juneteenth: Homecoming and Reunion
	The Barbecue Belt: Middle Texas
	XIT: of Icons and Emblems
Ch. 4	Sexual Implications	67
	Bright Lights on a Small Stage
	In the Province of Men
Ch. 5	Chicago/East St. Louis	81
	Midwestward Migration
	A Crisp Extravagance: East St. Louis
	Wait Till We Get to Chicago!
Ch. 6	Arkansas Travels	109
Ch. 7	The Competition Circuit	115
Ch. 8	More American Than Apple Pie: The Poetics of Barbecue	135
Ch. 9	Going to Kansas City	141
Ch. 10	The Carolinas	155
	The Irrelevance of Geography
	In the Buckle of the Belt: South and North Carolina
Ch. 11	Other People, Other Places	177
Ch. 12	Tradition and Transition: A Dinosaur Without a Mate
	Epilogue: Nostalgic Impressions	196
	Final Courses	201
	Acknowledgments	227

	Acknowledgments	xi
	Introduction	1
	Ingredients of the Chesapeake Region	9
	Crabs	15
	Oysters	67
	Seafood	79
	Soups and Stews	107
	Chicken and Game Birds	129
	Meat and Game	151
	Salads	173
	Vegetables and Other Side Dishes	187
	Breakfast Dishes	205
	Bread	221
	Desserts	235
	Preserves and Pickles	263
	A Chesapeake Bay Resource Guide	273
	Bibliography	283
	Index	285

Brownies & Biscuits Books

Inside the Southeast Asian Kitchen or Cook Book of the Alberta B George Missionary Society of the University M E Church Los Angeles California

Inside the Southeast Asian Kitchen: Foodlore and Flavors

Cook Book of the Alberta B. George Missionary Society of the University M. E. Church, Los Angeles, California

Pie or Old Cookery Books and Ancient Cuisine

Pie

Old Cookery Books and Ancient Cuisine

The Perfect Cocktail or Idaho a la Carte

The Perfect Cocktail: Hints, Tips and Recipes from a Master Bartender

Idaho a la Carte: A Gallery of Treasures, Traditions and Tastes from the Beaux Arts Societe

The Food Lovers Guide to Chocolate or Vatchs Thai Street Food

The Food Lover's Guide to Chocolate

Vatch's Thai Street Food

Country Classics II or The Portable Baker

Country Classics II

The Portable Baker: Baking on Boat and Trail

Pasta or 101 Things to Do with Meatballs

Pasta

101 Things to Do with Meatballs

Table of Contents:

Take Four or New Frontiers in Western Cooking

Take Four

New Frontiers in Western Cooking

Comprehensive Diabetic Cookbook or A Taste and Tour of Northeast Country Inns

Comprehensive Diabetic Cookbook

A Taste and Tour of Northeast Country Inns

Carmens Kitchen or Kitchen Confidential

Carmen's Kitchen: Collection of my Family's Favorite Worldwide Healthy and Tasty Recipes

Kitchen Confidential: Adventures in the Culinary Underbelly

Onion A.V. Club - Joseph Klein

Restaurant Business

USA Today

Denver Post

New York Magazine

Publishers Weekly

Morse Partners

The Weekly Standard - Joseph Epstein

USA Today

The New York Times

Newsweek

New York Magazine

The Denver Post

The New York Times Book Review

New York Daily News

Table of Contents:

Foodwatch Alternative Cookbook or Art Culture and Cuisine Ancient and Medieval Gastronomy

Foodwatch Alternative Cookbook

Art, Culture, and Cuisine: Ancient and Medieval Gastronomy

New York Times Book Review

Library Journal

New York Times Book Review

Great Cookies for Kids or 1 Noodle 50 Sauces

Great Cookies for Kids

1 Noodle, 50 Sauces

Your Right to Know or Short History of the American Stomach

Your Right to Know: Genetic Engineering and the Secret Changes in Your Food

Short History of the American Stomach

Publishers Weekly

Elizabeth Rogers <P>Copyright &copy; Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal

Kirkus Reviews

Farmhouse Cookery or Fish

Farmhouse Cookery

Fish: Recipes from a Busy Island

The Best of Coffee or Pasta Verde

The Best of Coffee

Pasta Verde

La Porte des Indes Cookbook or Baking Secrets

La Porte des Indes Cookbook

Baking Secrets: For Grand Occasions and Ordinary Days

Cooking the Indian Way or Ration Book Cookery

Cooking the Indian Way

Table of Contents:

Ration Book Cookery

New Celtic Cooking or From Giacomos Kitchen

New Celtic Cooking

From Giacomo's Kitchen: Celebrate Life by Bringing Something Good to the Table

Harmony on the Palate or Home made Muffins

Harmony on the Palate: Matching Simple Recipes to Everyday Wine Styles

Home-made Muffins

Deliciosas Frutas Tropicales or Ice Crop

Elizabeth Rogers <P>Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. - School Library Journal