Dr BBQs Barbecue All Year Long Cookbook or Eula Maes Cajun Kitchen

Dr. BBQ's Barbecue All Year Long! Cookbook

Author: Ray Lamp

Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans.  Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style".  With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more.  It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ.

Publishers Weekly

It's time to break out of the barbecue box: according to Lampe-a barbecue chef who's won numerous awards at cooking competitions nationwide-outdoor grilling isn't just for summertime. With a little creativity and warm clothing, he says, barbecuing can be enjoyed year-round, from Florida to Alaska. The book's four season-centric sections offer menus and recipes for a range of holidays both traditional (New Year's Eve, Valentine's Day) and offbeat (Daytona 500 Day, Jack Daniel's Birthday). Each menu features barbecued, grilled or smoked food, with sides and desserts that can be cooked indoors. Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read. Unusual entr es include Grilled Cabbage and Onions with Beer for St. Patrick's Day, and a selection of faux meats (including tofu and seitan) and Fake Sugar Cupcakes (made with Splenda) for April Fool's Day. A "Drawers, Patio, and Pantry" section includes recommendations for tools, grills, fuels and sauces, while shoutouts to (and photos of) other barbecue chefs make readers feel welcomed into the boisterous barbecue community. (May) Copyright 2006 Reed Business Information.

See also: Coping with International Conflict or The Managers Guide to Business Writing

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

Author: Eula Mae Dor

Cajun cooking is the spicy intersection of French and Southern culinary traditions. Eula Mae Dore has been cooking Cajun food on Avery Island, home of the McIlhenny family and their Tabasco pepper sauce, for more than half a century. Food writer Marcelle Bienvenu has spent hundreds of hours in the kitchen by Eula Mae's side capturing the fine flavors of her self-taught cooking. This book is organized into menus reflecting the rhythm of life on Louisiana's Avery Island, such as Mardi Gras, A Summer Fishing Trip, and Halloween Bonfire. More than 100 traditional Cajun dishes, from Sausage and Shrimp Gumbo to Blackberry Patch Cobbler, are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

Skinny Bitch or Warming and Welcoming Big Soups

Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous

Author: Rory Freedman

Not your typical boring diet book, this is a tart-tongued, no-holds-barred wakeup call to all women who want to be thin. With such blunt advice as, "Soda is liquid Satan" and "You are a total moron if you think the Atkins Diet will make you thin," it's a rallying cry for all savvy women to start eating healthy and looking radiant. Unlike standard diet books, it actually makes the reader laugh out loud with its truthful, smart-mouthed revelations. Behind all the attitude, however, there's solid guidance. Skinny Bitch espouses a healthful lifestyle that promotes whole grains, fruits, and vegetables, and encourages women to get excited about feeling "clean and pure and energized."

Associated Press

The authors are brazen...They're not trying to win popularity contests...they just want healthy people.

Chicago Sun Times

Ready to jump-start 2006 with an electric prod to the system? ...They tell it like it is, and without delicacy.

Metro

Don't hate them--be them. The authors of 'Skinny Bitch' offer women a no-holds-barred approach to being thin and fabulous.

Austin American Statesman

This 224-page gem...tells it like it is.

Florida Today

What are you waiting for, you moron? Go buy this book!

bitch

...there's more solid information about health and nutrition in Skinny Bitch than in most diet and health books...

Energy Times

...have achieved the seemingly impossible by writing a diet book that's as sassy and entertaining as it is packed with reliable information.

iVillage

...many priceless-yet-unprintable dictums certainly make you laugh in a way few diet books can.

Interesting book: Best American Political Writing 2008 or First Ladies

Warming and Welcoming Big Soups: Over 70 Comforting Recipes for Hearty, Creamy, Spicy, Chunky and One-Pot Soups

Author: Debra Mayhew

A wonderful collection of over 70 delicious recipes to suit all tastes and occasions, including a wide variety of apppetizers, light lunches and suppers and main meal soups.

50 Classic Japanese Recipes or Wedding Showers

50 Classic Japanese Recipes: From sushi to noodles, from miso soup to tempura--authentic dishes explained step-by-step with 250 color photographs

Author: Masaki Ko

This inspiring and evocative volume is a fascinating introduction to the art of Japanese cuisine for the Western cook that will delight the eye as well as exciting the palate.

New interesting book: Always Superb or Just Chocolate Cookbook

Wedding Showers

Author: Jennifer Adams

The bride remembers her shower for many years to come. The shower is also an important part of the celebration and ritual of this major turning point in life. From picking the theme, creating a menu, and deciding on favors, every detail should be carefully attended to and executed with love. Get the delightfully straightforward secrets for planning a shower, dozens of creative ideas for decorating, a plethora of recipes, and endlessly helpful advice to throw memorable and personalized showers with this new book that guides even the first-time hostess through the intricate shower-throwing process.

Each book offers inspiration and ideas for:

• Invitations
• hemes
• Decorations
• Games

The Best of Wild Rice Recipes or Cognac

The Best of Wild Rice Recipes

Author: Beatrice Ojakangas

Wild Rice-it's not just a side dish anymore! Over 80 tempting recipes: try Wild Rice Seafood Salad, Wild Rice & Pecan Soup or StirFry Wild Rice Snow Peas and Pork. Basic cooking instructions included.

New interesting book: The Way of the World or The Conquerors

Cognac: A Liquid History

Author: Salvatore Calabres

It's called the noble spirit--and who better to explain why than the world expert on cognac, Salvatore Calabrese? In these elegantly illustrated, information-filled pages, the fascinating history of cognac unfolds, decade by decade, along with personal stories of those who produce the golden liquid; a summary of the distillation process from grape to bottle; tasting notes for the finest vintages; tips of the trade; and handsome photography.

Sushi with Style or Betty Crockers New Cake Decorating

Sushi with Style

Author: Ellen Brown

We all know that sushi is tasty and very good for us, but did you also know it’s easy to make at home, open to endless variations, and relatively inexpensive? This appealing guide explains all that you need to know to become a sushi superstar. Complete with a history of the art of rolling and a basics section with advice on everything from picking the right makisu (that’s a bamboo mat for the uninitiated) to correctly roasting sesame seeds, it helps you quickly master the few required cooking skills. If you’re new to the sushi experience, and somewhat squeamish about the concept of raw fish, you can start-out by making vegetarian rolls before working up to the traditional Chicken Teriyaki, Futomaki with Scallion, or the inventive BLT Futomaki.

Book review: Real Estate Law or Accounting Fundamentals

Betty Crocker's New Cake Decorating

Author: Betty Crocker Editors

Make any occasion special with a just the right cake; an incredible edible Teddy Bear Cake or a Dinosaur Cake makes a birthday magical. Surprise your son or daughter with a Play Ball Cake or a Ballet Slippers Cake after a long day of practices and lessons. And don't forget Dad -- make a unique Father's Day T-Shirt Cake. Share the good news and give your sister a Baby Bib Shower Cake.

You'll also find specialty cakes, including wedding cakes and holiday cakes, as well as show stoppers such as French Silk Filbert Cake and Mocha Cream Torte.

Each recipe has clear, concise directions with simple drawings that show you how to properly assemble the cakes. Plus, you can use either cake mix or scratch recipes, so making these cakes is truly easy. Now available in an easy-to-use practical comb-bound format, you'll enjoy each step toward baking and creating the perfect cake!

BookList

Here are 70 cake recipes for special occasions--baby and wedding showers, housewarmings, graduations, birthdays, and holidays, such as Christmas, New Year's, Easter, Fourth of July, Thanksgiving, Halloween, Hanukkah, President's Day, Mother's Day, and Father's Day. With decorative gels, candy, chocolate, mint leaves, coconut, food coloring, nonpareils, and sprinkles, an assortment of cake decorations can be created: gym shoes for an athlete, a car to send friends off on a trip, ballet slippers for an aspiring ballerina, basketballs, soccer balls, baseball caps, sailboats, snowmen, spaceships, trains, and teddy bears. There is a chapter on cake basics that offers tips on batter, on measuring ingredients, on using shortenings, eggs, and chocolate, on removing layer cakes from pans, on using dowels, on freezing and storing cakes, on using decorating bags, and on making rosettes, flowers, borders, and leaf designs. The finished book will have 57 color photographs and 96 line drawings.

Table of Contents:

Introduction.

One: Cut-Out and Shaped Cakes.

Two: Festive Holiday Cakes.

Three: Celebration Cakes.

Four: Specialty Bakery Cakes.

Five: Cake Basics.

Index.

Bills Food or M522 Holidays at Home

Bills Food

Author: Bill Granger

For Bill cooking is a time to relax, and meals should be stress-free and sociable (his restaurant, bills, is famous for its one communal table). bills food focuses on the pleasures of cooking, eating, and sharing food with friends. His straightforward recipes reflect the casual, comfortable Australian lifestyle, and strike the perfect balance between the exotic and the familiar. The ingredient lists are short, and the sweet (and savory) results are spectacular. There are no complicated steps, and no fancy equipment is required. The stunning photographs accompanying each recipe are sure to spark both creativity and hunger in home cooks, and just might inspire them to head for the simple life down under.

Library Journal

Granger's eponymous Sydney restaurant, bills (no capital letter, no apostrophe), is one of Australia's most famous dining spots. While his first cookbook showcased the food from the restaurant, this one includes the recipes he likes to cook at home. A lover of breakfast dishes, he begins with early-morning dishes like French Toast with Fresh Berry Sauce and a homey Mushrooms on Toast. The following recipes-for lunch, afternoon tea (sweet baked goods), and dinner-are generally more sophisticated but still uncomplicated: Rare Tuna Salad with Fennel and Lemon Dressing, for example. Recipes are clearly written and include helpful notes on techniques and ingredients, but they do assume some experience in the kitchen. Granger's food is fresh, innovative, and unfussy, and the gorgeous color photographs and sleek design (reminiscent of Donna Hay's popular titles) combine to make this an attractive volume. Recommended. Copyright 2005 Reed Business Information.

See also: Micro Politics of Capital or Managing the Guest Experience in Hospitality

M522 Holidays at Home: Favorite Family Recipes, Decorating Ideas and Magical Memories for a Homespun Harvest and Cozy Christmas

Author: Gooseberry Patch

From autumn's first frost all the way through the new year, you'll enjoy every minute of Holidays at Home Cookbook, our book of fall and holiday celebrations! We've gathered our Gooseberry Patch friends' best recipes, memories and how-to's for an autumn barn party, farmhouse Thanksgiving, yuletide open house, handmade Christmas and so much more. Generously sprinkled with tips and ideas you'll want to share with friends & family.

Heritage of Southern Cooking or Teany Book

Heritage of Southern Cooking: An Inspired Tour of Southern Cuisine Including Regional Specialties, Heirloom Favorites, and Original Dishes

Author: Camille Glenn

In this paperback edition of a classic cookbook, one of the South's foremost cooking authorities assembles more than 150 down-home dishes inspired by the gracious traditions, regional cooking techniques, and mouthwatering ingredients of her Southern heritage.

From Hearty Chicken and Ham Gumbo to Kentucky Spiced Beef, from Old-Fashioned Greens with Bacon to New Orleans Praline Ice Cream, the recipes in this lusciously illustrated, easy-to-use cookbook are rich with nostalgia and inspired by their blend of hearty Southern flavors and textures. Appetizers, soups, salads, meats, poultry, fish, vegetables, breads, grains, desserts—they are all here in abundance, and they all add up to beautifully orchestrated meals any cook would be proud to serve. The rich photographs, specially commissioned for this volume—and helpful sidebars, covering such subjects as how to shuck an oyster and how to roast a chicken to perfection— assure success to cooks at every level. It's a true "cook's tour" of the American South, guided by the deft hand of a master cook and entertainer.

Book review: Herbs or Best Slow Cooker Cookbook Ever

Teany Book: Stories, Food, Romance, Cartoons and, Of Course, Tea

Author: Moby

From the ninety-three teas on offer to the tempeh turkey club, Teany's mix of delicious vegetarian and vegan cuisine with a mellow atmosphere has made it a hit with the Lower East Side denizens who make it a habit to attend Teany's casual afternoon tea (cucumber sandwiches anyone?). Since opening in 2002, internationally acclaimed musician Moby and his partner Kelly Tisdale have made Teany a home base for all things Moby-a hipster hangout, chic contemporary tea shop, and host to political and charity events.

With Teany Book, Moby and Kelly distill Teany into an idiosyncratic yet functional gift book that will teach the art of making Teany's special lavender iced tea and creating nosh-worthy vegan lunches that even carnivores will enjoy, while also functioning as a popular history of the Lower East Side. In addition to instructions on how to become a true tea connoisseur and vegan chef du jour, Teany Book includes witty vignettes on Teany's history, anecdotes from Moby and Kelly, and tea-based health and beauty tips, such as how to cure a hangover with green tea. At once a unique glance at the culture of downtown New York and a quirky cookbook highlighting a nutritious and beneficial diet, Teany Book is a perfect purchase for tea fans, foodies, and hipsters alike.

Ive got to Grill Now What or Arabian Delights

I've got to Grill, Now What?!

Author: Pamela Richards

Fire up the grill--because you're about to find out how to make the best barbecue ever! From the perfect burger to lip-smacking, down-home chicken to a feast of vegetables, invite friends and family into the backyard for unforgettable grilled meals. It doesn't matter if you're a beginning cook: every one of these tasty recipes uses a limited number of ingredients to keep things nice and simple. Even the layout's so easy to use, because everything needed for a dish appears right on the same spread; no turning to a separate section to locate that tangy honey mustard or teriyaki sauce. Try "things on a stick," like rosemary lamb kabobs or skewered beef tenderloin. Grill marinated Portobello mushrooms, or that old favorite--corn on the cob. Just imagine how a tuna steak with cantaloupe salsa will melt in your mouth. Plus a world of grilling know-how, from the different types (gas, kettle), basic utensils, fun accessories, and lots more.

Table of Contents:

	The joys of grilling	8
	Safety-smart grilling	9
	Charcoal grills	10
	Gas grills	12
	Other grills	14
	Necessary tools	15
	Basic utensils	16
	Now what do I do?	18

Read also Globalization or Introduction to Private Security

Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula

Author: Amy Riolo

Since marrying into an Egyptian family ten years ago and traveling extensively in the region, culinary expert Amy Riolo has been discovering the cuisine of Arabia at lavish parties and palaces, in simpler homes, stylish restaurants, and marketplaces. Now she brings this rich and exotic cuisine to American cooks of all levels, giving time-honored techniques, step-by-step recipes, and lively menus for many occasions and the everyday. Sample breakfast delights like Wild Thyme Glazed Croissants. Savor Gulf-Style Calamari Soup and Chicken Kabsah, a delicious rice and chicken casserole that exudes the aroma of dried limes and the traditional Saudi spice mix. Dip into delicious dessert recipes like Melon KâЂ™nafeh, and Chocolate Covered-Almond Filled Dates. Sip mouthwatering drinks like Rose Water Cooler, and a variety of Arabian "cocktails" like Golden Dream, made with mandarin juice, peach, honey, saffron and milk.

Though Amy Riolo entertains like an Arabian princess, she is a practical American, as she reveals how to create an Arabian tea party worthy of royalty, and a Laylat ul Henna, the ultimate girlsâЂ™ night in, when brides-to-be gather with female friends and family members for a night full of beauty, pampering, henna-tattooing, music, dancing, and of course, an array of tempting culinary treats. Most ingredients are available at your local supermarket, though the "Where to Buy Guide" gives mail-order sources for any that may be hard to find.

Sample a recipe from Arabian Delights from "A Royal Wedding Menu":

Eggplant, Tomato, and Chili Pepper Salad
( Salata Bat njan bil Tomatum wa Filfil)

Thisis a hot and healthy salad that takes only minutes to prepare. It works well on buffets or as a simple side dish during a busy weeknight. When choosing eggplants, look for small ones with smooth, shiny skin and no bruises. Tomatoes should be bright red, firm, and kept outside of the refrigerator to yield the best flavors.

2 1/2 cups canola oil, divided
4 small (4- to 5-inch-long) eggplants, sliced into
1/4-inch-thick slices
4 roma tomatoes, sliced into 1/4-inch-thick slices
3 green chili peppers, seeded
1/4 cup distilled white vinegar
Salt, to taste
Freshly ground black pepper, to taste
Pinch of chili powder or paprika
Plain yogurt for garnish, if desired

Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices
into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through.
Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant.
Fry roma tomatoes in the same manner and place onto a platter lined with paper towels.
Fry chili peppers in the same manner and place onto a platter lined with paper towels.
Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to
form a dressing.
Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust
seasonings if necessary. Serve at room temperature.
Serves 4.

Baking 9 1 1 or Cakes by Design

Baking 9-1-1: Rescue from Recipe Disasters: Answers to Your Most Frequently Asked Baking Questions: 40 Recipes for Every Baker

Author: Sarah Phillips

Baking is a science. But who wants to spend hours in the kitchen experimenting?

Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:

• How to make a cake that won't fall in the middle
• What it takes to bake a flaky piecrust
• The easiest way to prevent a cheesecake from cracking
• How to make the perfect chocolate chip cookie that's thick and chewy
• The trick to storing baked goods
• The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.

The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.

Book review: Civility in the City or Leading the Global Workforce

Cakes by Design: The Magical World of Sugar Art

Author: Scott Clark Woolley

Their specialty cakes have astounded and drawn raves from such clients as Tiffany, Cartier, Bloomingdales, The Metropolitan Museum of Art, and Vogue, and their wedding cakes have graced the pages of Bride's Little Book of Cakes and Toasts, Bride's, and Martha Stewart's Weddings. Scott Clark Woolley is, quite simply, the master of the stunning-to-behold yet easy-to-learn art of sugar paste flowers, used as both cake decorations and freestanding ornaments.

In their popular classes in New York City, Woolley and Farace taught absolute beginners how to make strikingly realistic flowers in one session, with a technique that is unique and easy to learn. Assembled in this book is fifteen years' worth of know-how, the most complete construction and idea book on sugar paste flowers and ornaments. The book includes step-by-step instructions on how to make dozens of varieties of flowers, detailed information on the tools one needs to get started, delicious cake recipes, and a profusion of inspirational photographs, showing finished cakes and centerpieces that will delight both professionals and at-home cake decorators, inspiring them to achieve both simple and simply spectacular sugar art creations.

Table of Contents:

	Introducing Myself	7
	A Partner in Art	9
Part 1	Baking and Decorating Techniques	11
	Basic Equipment
	Hints on Baking
	Cake Recipes
	Frosting the Cake
	Fondant
	Stacking Cakes
	Basket Cakes
	Royal Icing
	Gum Paste
Part 2	The Nature of Sugar Flowers	57
	Spring
	Summer
	Autumn
	Winter
Part 3	A Gallery of Cakes	162
	Child's Birthday
	Teen Birthday
	Adult Birthday
	Shower and Engagement
	Wedding
	Anniversary
	Holiday
	Corporate Events
Part 4	Other Sugar Decorations	193
	More Gems of Nature
	Crowning Glory
	Fan Fare
	Reining Bows
	Favoring the Table
	Panorama Egg
	Holiday Ornaments
	Gingerbread House
Part 5	Preserving Sugar Art	244
	Photographing the Work
	Care
	Glossary	250
	Sources and Suppliers	251
	Index	253

Patricia Wells Trattoria or Guide to North Carolinas Wineries

Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy

Author: Patricia Wells

Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

Table of Contents:

	Take Me to a Trattoria	xi
1.	Antipasti, Starters, and Salads	1
2.	Vegetables	49
3.	Soups	69
4.	Dried Pasta	87
5.	Fresh Pasta	125
6.	Rice and Polenta	157
7.	Breads and Pizzas	177
8.	Fish and Shellfish	199
9.	Poultry and Meats	215
10.	Sauces, Broths, Spreads, and Condiments	255
11.	Desserts, Granita, Sorbet, and Ice Creams	287
	Mail Order Sources	325
	Index	329

Interesting textbook: Type 2 Diabetes for Beginners or Month of Meals

Guide to North Carolinas Wineries

Author: Joseph Mills

The future of North Carolina wine was hinted at as early as 1584, when Arthur Barlowe wrote Sir Walter Raleigh that the land was "full of grapes." Today, the state has over 60 wineries, with new ones opening daily, and over 350 vineyards. Boasting annual retail sales estimated at $34 million, North Carolina ranks 12th nationally in wine production and 10th in grape production. Since the first edition of this book was published in 2003, the number of wineries has almost tripled. Yadkin Valley, North Carolina's first federally recognized American Viticultural Area, has over 20 wineries and over 400 acres of vineyards.

Visitors to North Carolina's wineries have a wide range of wines to sample and a variety of activities from which to choose. In addition to touring and tasting, they can picnic, celebrate weddings or other events, listen to concerts, look at art, try their hand at horseshoes or Italian bowling, and even help in the vineyards.

A Guide to North Carolina's Wineries provides detailed portraits of the state's wineries. These include the history of each establishment, hours of operation, wine lists, and information about people who work in the industry.

Roman Cookery or FamilyFun Super Snacks

Roman Cookery: Ancient Recipes for Modern Kitchens

Author: Mark Grant

Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese; herb purees; tuna wrapped in vine leaves; and nut cake made with hazelnuts, almonds, dates, and honey. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch, and dinner that can be enjoyed by everyone.

Interesting textbook: Perfect Weight America or Diabetes

FamilyFun Super Snacks

Author: Deanna F Cook

After a long day at school, kids need something to eat-and fast. Lunchtime was a long time ago, and dinner is hours away. Before your kids faint from hunger, take a look at this collection of wholesome finger foods and mini meals from FamilyFun magazine. Here you'll find quick-and-easy after-school snacks that kids and parents can make together. Not only do treats such as homemade tortilla strips, bagel critters, or munch mix take the edge off an end-of-the-school-day appetite but creating them is a great way for parents and kids to cook, eat, and, most important, spend time together.

Fandango or Passion for Parties

Fandango: Recipes, Parties, and License to Make Magic

Author: Sandy Hill

Sandy Hill is rich in imagination, style, taste, and experience. She has climbed the highest peak on every continent. She has kayaked the Arctic and ridden across the Masai Mara in Kenya on horseback. She owns a vineyard in California, and she throws parties that are the talk of whatever town she's in.

Memorable entertaining, for her, is not about the easy this and store-bought that—if it's simple, why bother? It's about inspiration and preparation, about making every occasion as grand as you would if it were the last thing you'd ever do. To that end, she engages her full imagination, rolls up her sleeves, asks her guests to be co-conspirators, and creates gutsy, one-of-a-kind events of all sizes and shapes at her ranch in wine country.

The results range from the intimate to the ultimate: rowboat suppers for two and July Fourth blowouts for hundreds; Mexican luncheons to celebrate the harvest and feasts honoring Hindu gods; treasure hunts; poetry readings, grape picking and wine tastings; bachelor parties and wedding picnics; and bona fide holidays such as Father's Day, Halloween, Thanksgiving, and Christmas as you've probably never imagined they could be. These are parties at which the energy flows both ways, from prepared and inspired hostess to willing and active guest, where people sing or cook or ride for their supper, then talk about it for years to come.

But for all these parties' grand gestures, they're not about precious perfection. The decorations and menus are real and re-creatable. The recipes, 125 in all, run the gamut from new twists on traditional American and Mexican food to rustic Italian, Spanish, Indian, and Scottish, and each is pairedwith a specific wine, beer, or cocktail. And while you may never have an elephant on hand to give your guests rides at a party, there's nothing to stop you from equally singular flights of imagination, from guests in costume to colorful table linens or the sheer beauty of a natural backdrop. So go on, dream a grand party, with Fandango as your guide.

Table of Contents:

Contents

FOREWORD BY MARTHA STEWART 1
INTRODUCTION 2
STEPHANIE VALENTINE 5
A NOTE ON THE WINE SELECTIONS 6

Wedding Picnic 9
Releasing a New Vintage 21
Fandango: A Fiesta Luncheon 43
Bachelor Party 65
Beach Ride 81
Indian Feast 95
Truffle Dinner 111
Father's Day 127
Treasure Hunt and Family Cookout 141
Dinner for Two 159
Vintners' Potluck 169
Independence Day Blast 179
Elevenses: A Dove Hunters' Brunch 203
Harvest 215
La Cosecha 227
Dinner for Dead Poets 241
Thanksgiving 255
Christmas Eve 275

PARTY PLANNING NOTES & RESOURCES 293
PHOTO CREDITS 307
ACKNOWLEDGMENTS 308
INDEX 309

Book review: The Economics of Microfinance or Toward a Comparative Institutional Analysis

Passion for Parties

Author: David Tutera

Truly great parties cast a powerful spell. They delight the senses, lift the spirit, and enchant their hosts as well as their guests. No one wants them to end, and in fact they never do, as the best ones live on as cherished memories. But how exactly do you produce one of these magical gatherings?

The first thing you do is consult David Tutera's A Passion for Parties. One of the world's premier event planners, Tutera produces extraordinary parties for such disparate luminaries as the Rolling Stones, Tipper Gore, and the Prince of Wales. Now, in this lavishly illustrated entertaining guide, he reveals his trade secrets and helps you stage your own unforgettable event.

As inspiring as it is informative, A Passion for Parties is a comprehensive guide to planning any kind of party, on any size budget. Tutera begins with the basics: how to find a location; select the invitation; choose a theme; and make decisions about menus, table settings, music, lighting, flowers, and decor. Then he shows you how to apply those basics to a variety of events: intimate gatherings, birthday parties, weddings, formal celebrations, and holiday entertaining. For the major events, he guides you through the technical details -- what to know if hiring a caterer, live band, valet parking, or tenting service -- and pulls in specialists like wedding cake expert Sylvia Weinstock and culinary master Wolfgang Puck.

Best of all, Tutera identifies the key elements of all parties, large or small, and offers a dazzling array of possibilities to make each party special. Throughout the book you will find dazzling photographs that bring all of his ideas to life. So whether you are planning aromantic fireplace picnic, a ladies' breakfast, a tented bat mitzvah bash, a New Year's dinner party, a Memorial Day clambake, or the wedding to end all weddings, David Tutera helps you throw the party with your own personal flair.

As lighthearted as it is invaluable, David Tutera's A Passion for Parties is sure to become your party bible.

Tarts with Tops On or Wild Vegetarian Cookbook

Tarts with Tops On: Or How to Make the Perfect Pie

Author: Tamasin Day Lewis

     "Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."

Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.

Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie.

There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.

Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy.

Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion.

 

About the Author:
Tamasin Day-Lewis is widely regarded as one of the top food writers today. She is a regular contributor to Vogue, Vanity Fair, and The Daily Telegraph. Her first U.S. publication, The Art of the Tart, was published in 2001. Tamasin has just launched her first food show in Britain, Tamasin's Weekends. She lives in western England and Ireland.

Publishers Weekly

In her first American publication, British food writer Day-Lewis presents sweet and savory pies, covering English, American and traditional pies. Many of her savory pies, accompanied by helpful full-color photos, are wonderfully hearty, such as Galician Pork and Sausage Pie and Somerset Pork Pie with Cider and Apples. There's also the delectable Rabbit Pie, made with prunes, apple cider, bacon and sage, as well as Salmon Baked in Pastry with Ginger and Currants. Day-Lewis naturally offers a version of the Shepherd's Pie ("the classic Monday supper after a Sunday roast"). She includes a selection of raised pies, such as the Melton Mowbray Pork Pie, with pork shoulder and back bacon, as well as a Game Pie, which can be made with pheasant, partridge or grouse. Her sweet pies are just as classic and comforting, such as a Sour Cream Apple and Walnut Pie; and in a section devoted to American pies, she includes recipes for Pecan Pie and Mississippi Mud Pie. (Nov.) Copyright 2003 Reed Business Information.

Go to: Governing in Europe or Development Microeconomics

Wild Vegetarian Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, with More Than 500 Recipes

Author: Steve Brill

In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.

Publishers Weekly

Brill follows his Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild) Places with this specialist volume aimed at cooking found and gathered produce. Stressing the need to forage safely and not eat any plant unless completely certain of its identification and that it's free of pesticides and herbicides, the author explains "what makes wild food special" before describing methods of preparation and food types, winemaking and the wild food seasons. Main courses and desserts are intermingled so much so that it becomes hard to tell whether the ingredient is a main component or an enhancer. Filled with humorous anecdotes and small descriptions, almost every recipe relies on at least one foraged ingredient, though where possible Brill offers health store alternatives (while Monsieur Wildman's French Dressing calls for wild spearmint, he does suggest cultivated mint; unsweetened apple juice can be substituted for wild apples in Spiced Wild Apple Cider). In the end, the book will appeal to those who enjoy foraging in the wild as well as the vegetarian who is not only health- but also environmentally conscious. (Apr.) Forecast: While Brill has had his share of media attention (David Letterman, Dan Rather and Regis and Kathy Lee have all covered him), this book is nonetheless specialist, and its sales will rely heavily on regional promotion and word of mouth. Copyright 2002 Cahners Business Information.

Library Journal

Brill, the author of an earlier field guide to wild plants, has been conducting "foraging tours" in Manhattan (including Central Park) and throughout greater New York since the mid-1980s. His new book includes dozens of recipes using wild foods, from sassafras and daylily shoots to blue violets and cow parsnips; each entry includes a brief description of the plant as well. Strict vegetarians will be delighted by Brill's recipes; nonvegetarians looking for dishes made with these unusual foods will be disappointed to find so many that call for ingredients like kudzu, lecithin, granules, liquid aminos, and the like (although there are alternatives suggested when possible). For vegetarian and other special collections. Copyright 2002 Cahners Business Information.

Thousand Years Over a Hot Stove or Southern Cocktails

Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances

Author: Laura Schenon

A stunningly illustrated book that celebrates the power of food throughout American history and in women's lives.

Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations.

Author Biography: Laura Schenone is a freelance writer living with her husband and two children in Montclair, New Jersey. This is her first book.

New interesting book:

Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations

Author: Denise Ge

"Don't mind if I do . . . " Welcome to one of the South's most cherished traditions the cocktail hour. This charming volume overflows with Southern spirit with classics like the Mint Julep and the Hurricane to new concoctions like the Blueberry Martini and the Peach Mojito, each drink is as relaxing as a riverboat ride down the Mississippi. A checklist of Bar Necessities ensures that there will be more than Southern Comfort in the cupboard when company calls, and recipes like Devilish Eggs or Sweet and Sassy Pecans will keep hunger at bay until dinner. Raise a toast to old-time Southern hospitality.

Healthy Treats and Super Snacks for Kids or Naturally Delicious Meals for Baby

Healthy Treats and Super Snacks for Kids

Author: Jeff MacNelly

Jeff MacNelly's "Shoe" is syndicated to more than a thousand newspapers and enjoyed by millions of fans every day. This new collection brings back all the favorite "Shoe" characters. New Shoes takes aim at the '90s, and MacNelly's sharp eye is right on target.

Go to:

Naturally Delicious Meals for Baby: Over 150 Fun, Fresh, Easy Recipes to Nourish Your Baby and Toddler

Author: Gerrie Hawes

Learning to eat well and educating the palate are as important for kids as learning their abc's. In Naturally Delicious Meals for Baby, author Gerrie Hawes has created over 150 fabulous organic, easy-to-prepare recipes—ranging from the first taste of puree to tempting toddler meals—that will help parents give their babies the best possible nutritional start in life. Hawes also includes vital information on weaning babies and toddlers, such as: how to spot the signs that show babies are ready to wean; when to introduce certain foods; allergy indicators; ways to encourage good eating habits, and much more. Complete with comprehensive meal planners for each stage and reassuring hints and advice (did you know that fennel is a good remedy for colic?), Naturally Delicious Meals for Baby will show parents how to stimulate their babies' palates so they will develop a love for all kinds of healthy foods and great life-long eating habits.

So Fat Low Fat No Fat or All Around the World Cookbook

So Fat, Low Fat, No Fat

Author: Betty Rohd

Betty Rohde loved to eat -- and it showed. When her doctor told her she was "a walking time bomb," she knew she'd better change how she ate, but she didn't want to change what she ate, or deprive her family and guests of their favorite foods. Using calorie-reducing cooking techniques and low- and no-fat ingredients, she was able to enjoy hearty, flavorful meals that were low in fat and calories but not in satisfaction. Refreshingly simple and realistic, So Fat, Low Fat, No Fat collects more than 200 of her delicious recipes for low-fat home-style fare, including:

• Homemade Biscuits

• Ham and Potatoes au Gratin

• Scalloped Potatoes

• Pizza Mexicana

• Cream Cheese Brownie Cake

• Creamy Chicken and Noodles

• Corn Pudding

• Hot Fudge Sundae Pudding Cake

Including advice on reading food labels, suggestions on resisting temptation while eating out, and innovative tips for transforming your favorite dishes into tasty low-fat fare, So Fat, Low Fat, No Fat makes healthful cooking easy and fun.

Publishers Weekly

The author, told that her high triglyceride and cholesterol counts made her a ``walking time bomb,'' launched into a low-fat diet based on her own recipes that netted her a 40-pound weight loss in six months. Most of the two hundred recipes she developed (and, originally, self-published) are low-fat versions of dishes basic to the traditional American diet that make liberal use of fat-free versions of such staples as mayonnaise, sour cream, milk, cheddar and cream cheese. Rohde calls for other common fat-reducing substitutions (e.g., replacing the oil in baked goods with apple sauce). The recipes are uncomplicated and call for such convenience foods as frozen vegetables and canned low-fat soups and spaghetti sauce. The author, who dislikes fish, offers only a single fish recipe (baked catfish). Her strong suits are salads, chicken dishes and desserts; their virtues are ease of preparation and a close kinship with the everyday versions of the familiar high-fat originals (e.g., buttermilk pie). Not meant for the gourmet, this collection will interest family cooks with limited time and the motivation to prepare reduced-fat meals. Preparation time and fat counts (in grams) are given; calorie counts are not. (Jan.)

Table of Contents:

CONTENTS

INTRODUCTION TIDBITS Helpful Hints Keys to Lifelong Weight Control ABCs of Cutting Fat Tips for Working Women Snacks APPETIZERS SOUPS AND SALADS Soups Salads Salad Dressings POULTRY Chicken Turkey MEAT AND FISH EGG, CHEESE, AND RICE DISHES PASTA AND PIZZA Pasta Pizza VEGETABLES POTATOES BREADS CAKES, PIES, AND COOKIES Cakes Pies Cookies DESSERTS POTPOURRI INDEX

New interesting textbook:

All Around the World Cookbook

Author: Sheila Lukins

A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. 444,000 copies in print.

Publishers Weekly

Turn the more than 500 pages of this latest cookbook by Lukins ( The Silver Palate Cookbook ), and one grows almost giddy. From Argentinian barbecue to Mexican zarzuela, she includes nearly every incarnation of the international and edible. True, many cookbook writers are well-traveled, but few set out, as Lukins did, to create a cookbook with the feel of a travel album: illustrations and sidebars along make the volume a fascinating jaunt. Through conversations with home cooks and professional chefs in 33 countries, Lukins researched the ways that people cook and eat abroad, adapting cross-cultural recipes to American kitchens with flair. The table of contents clues us in to the breezy, chatty style of its author: breakfast foods are clustered under ``Room Service,'' while appetizers and aperitifs fall under ``Wish You Were Here.'' No attempt is made to cluster all the recipes from a region together, which helps to give the text its considerable charms. Chicken soup, for example, is presented in a chart, tabulating 22 countries' versions of this classic. 350,000 first printing ; BOMC Home Style main selection, QPB alternate.

Betty Crockers Guide to Easy Entertaining or The Savoy Cocktail Book

Betty Crocker's Guide to Easy Entertaining

Author: Betty Crocker

Rediscover the classic 1959 edition of Betty Crocker’s Guide to Easy Entertaining!

The year was 1959. People watched Leave It to Beaver on TV and listened to Elvis on the radio. And when they entertained, they turned to this indispensable guide from Betty Crocker, which you may remember from your mom’s or grandma’s kitchen.

Now you too can rediscover Betty Crocker’s secrets for great parties. This authentic reproduction of the 1959 book gives you a nostalgic snapshot of an earlier era—and a mother lode of party tips and recipes that have stood the test of time. Inside you’ll find:

• Great ideas for a wide range of get-togethers, from dinners and buffets to barbecues, brunches, and potlucks
• 89 time-tested recipes, 208 charming illustrations, and 11 nostalgic color photographs
• Tried-and-true party favorites like Vichyssoise, Parmesan Oven-Fried Chicken, Herb Batter Bread, and Brownie Peppermint Pie

Interesting book: Rosas New Mexican Table or Rachael Rays Open House Cookbook

The Savoy Cocktail Book

Author: Harry Craddock

Synonymous with style, elegance, and sophistication, the Savoy is unsurprisingly also the birthplace of some of the most famous cocktails in the world. During the 1920s and 1930s, Prohibition-dodging Americans visiting London for tea-dances and cocktails made the bar at the Savoy their home. Here they were entertained by legendary American barman Harry Craddock, inventor of the White Lady and popularizer of the Dry Martini. Originally published in 1930, the Savoy Cocktail Book features 750 of Harry's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time—and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication.

Gobble up Math Grades K 3 or Baking by Flavor

Gobble up Math, Grades K-3: Fun Activities to Complete and Eat

Author: Sue Mogard

Kids have fun learning math concepts while using delicious and nutritious food. Activities incorporate the Food Guide Pyramid and cover sets, patterns, geometry, measurement, fractions, estimations, and more. A delicious way to learn about math and nutrition.

Look this:

Baking by Flavor

Author: Lisa Yockelson

A complete guide to flavor-building ideas that bring out the best in baking
Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. This book reveals concepts and techniques for using eighteen basic ingredients-including chocolate, vanilla, apricot, and lemon-to "pyramid" flavor, layer by delicious layer. Two hundred and sixty carefully selected recipes inspire readers with ideas for animating many "old favorite" recipes that may have become more "old" than "favorite." For example, a dormant pound cake springs to life as the author scents sugar with vanilla, creams butter with vanilla bean scrapings, and beats egg yolks with a double-strength vanilla extract . . . dark chocolate brownies become richly sensuous as chopped nuts, lightly coated with cocoa powder and confectioner's sugar, are added to a creamy batter.
Clearly written, easy-to-follow instructions make the book a joy to read and use in the kitchen, while 118 photographs give visual expression to techniques and eighteen color-plated presentations.

Publishers Weekly

This excellent roundup of all kinds of delicious deserts is organized by flavor (chocolate, banana, cinnamon, rum, etc.) rather than type of baked good. Yockelson lays out her flavor theory: "Flavor-layering is accomplished by using a combination of compatible ingredients in one recipe." She also talks specifically about methods for enhancing the flavors of various batters and doughs, and provides several charts illustrating flavor compatibility and flavoring agents. Additional chapters on equipment, key ingredients (with instructions for making Clarified Butter, Coconut Streusel and other components) and techniques are invaluable to the serious baker. After all that preparation, Yockelson thankfully writes solid, inventive recipes that clearly illustrate her theory. In the almond chapter, Fallen Chocolate Almond Cake contains almond liqueur, almond extract and almond flour; the lemon chapter offers Lemon-Lime Cake with Glazed Citrus Threads pumped up with juice and zest, and in the chapter on coffee and mocha, Espresso and Bittersweet Chocolate Chunk Torte has espresso powder, bittersweet chocolate and unsweetened chocolate. Even chapters on butter and vanilla, two flavors that are rarely considered as such, boast such strong selections as Grandma Lilly's Butter Pound Cake, Buttercrunch Flats with toffee, Vanilla Crumb Buns and Vanilla Cream Waffles. Many of the 260 recipes offer variations, which means one could spend many happy days testing Yockelson's theory. (Mar.) Forecast: Joining the recent spate of "big" baking and desert books, this certainly deserves a spot on the dedicated baker's shelf. Yockelson, author of 10 books and frequent contributor to many cooking magazines, has a gimmick, but it's one with substance that should work to push sales. Copyright 2001 Cahners Business Information.

Library Journal

Yockelson is the author of a dozen or so other cookbooks (Layer Cakes and Sheet Cakes, A Country Baking Treasury), but this impressive work is far more ambitious than any of her previous efforts. A dedicated baker and an obvious perfectionist, she developed more than 250 recipes designed to highlight specific flavors, from almond to coffee and mocha to vanilla. She refers to the process that resulted in her intensely flavorful, irresistible desserts as "flavor layering," and most of the recipes use her chosen ingredient in more than one form or in more than one of the several components involved. Almond Pull-Aparts, for example, are made with a buttery dough that contains almond extract as well as almond flour, a creamy almond filling in addition to an almond paste and an almond crumb topping. Many of the recipes also offer options for adding "an extra surge of flavor" (e.g., adding dried blueberries to Blueberry Coffee Cake) or "an aromatic topknot of flavor" (such as using her "intensified vanilla"). The painstakingly detailed recipe instructions include both what she calls "observations," reassuring tips for success, and sidebars providing her "Best Baking Advice." The chapters devoted to buttercrunch or to caramel and butterscotch (not to mention the ones on peanut butter, chocolate, and coconut) would be reason enough to buy the book, but Yockelson's unusual approach, knowledge, and passion make this more than just a collection of delectable recipes. Essential for all collections. Copyright 2001 Cahners Business Information.

Table of Contents:

	Foreword	xiv
	Acknowledgments	xv
	Introduction	xviii
Part I	The Art of Baking by Flavor
1	The Way to Bake by Flavor	3
2	An Inventory of Baking Equipment	29
3	Creating a Baking Pantry	51
4	Craft and Technique	77
Part II	The Flavors
5	Almond	104
	Almond Pull-Aparts	106
	Almond Rusks	109
	Pumpkin-Almond Keeping Cake	112
	Almond Butter Cake	114
	Fallen Chocolate Almond Cake	115
	A Big Almond, Cornmeal, and Dried Cherry Sharing Cookie	117
	Buttery Glazed Almond Ring	118
	Butter Almond Pancakes	120
	Bittersweet Almond Chunk Brownies	121
	Almond Shortbread	122
	Sweet Almond and Chocolate Chip Drop Biscuits	124
	Delicate Almond Madeleines	125
	Almond and Dried Cherry Tart	126
	Almond Tart Dough	128
	Almond and Bittersweet Chocolate Nugget Cookies	131
6	Apricot	132
	Apricot Oatmeal Breakfast Scones	134
	Glazed Apricot, Almond, and Chocolate Torte	136
	Apricot Sandwich Cookies	137
	Apricot Babka	140
	Brown Sugar Apricot Bars	143
	Apricot Thumbprint Cookies	144
	Apricot Schnecken	146
	Luxurious Apricot Spread	149
	Apricot and Hazelnut Tart	150
7	Banana	152
	Sweet Banana and Chocolate Chip Scones	154
	Texas Size Banana Muffins	156
	Spiced Banana Breakfast Loaf	158
	Feathery Banana Pancakes	159
	Banana and Dried Cranberry Tea Cake	160
	Banana, Walnut, and Chocolate Chip Waffles	162
	Cocoa Banana Loaf	163
	Banana Layer Cake	164
8	Blueberry	166
	Tender, Cakelike Blueberry Muffins	168
	Sweet Blueberry Breakfast Biscuits	170
	Blueberry Loaf	172
	Blueberry-Banana Tea Loaf	174
	Blueberry Cornmeal Waffles	175
	Blueberry Coffee Cake	176
	Blueberry Tea Cake	178
	Baby Blueberry Corn Muffins	180
	Blueberries and Cream Breakfast Cake	181
	Sweet Milk Blueberry Eancakes	182
	Sour Cream Blueberry Muffins	184
9	Butter	186
	Butter Crescents	188
	Butter Layer Cake	189
	Cream Cake Filling	191
	Grandma Lilly's Butter Pound Cake	192
	Butter Biscuits	194
	Butter Spritz Cookies	195
	Butter Cookie Cut-Outs	197
	Buttermilk Butter Pound Cake	198
	Butter Shortbread	200
	Golden Butter Cake	202
10	Buttercrunch	204
	Buttercrunch Melt-a-Ways	206
	Buttercrunch Flats	207
	Kitchen Sink Buttercrunch Bars	209
	Buttercrunch Butter Buns	210
	Buttercrunch Almond Tea Cake	212
	Chewy Buttercrunch Squares	214
	Brown Sugar Buttercrunch Coffee Cake with Caramel Buttercrunch Topping	216
	Buttercrunch Tea Biscuits	218
	Texas-Size Buttercrunch-Pecan-Chip Muffins	220
	Almond Fudge Buttercrunch Brownies	222
11	Caramel and Butterscotch	224
	Caramel and Butterscotch Chip Pound Cake	226
	Caramel Basting Sauce	228
	Caramel Custard Sauce	229
	Turtle Squares	230
	Caramel Nut Topping	232
	Caramel Upside-Down Apple Tart	233
	Caramel, Nougat, and Walnut Candy Bar Cake	235
	Buttery Caramel Sauce	237
	Caramel-Walnut Sticky Rolls	238
	Creamy Caramel Sticky Coat	240
	Caramel Chip Cake	242
	Butterscotch Oatmeal Cookies	244
	Chocolate-covered Caramel and Peanut Candy Bar Brownies	246
	Butterscotch Sour Cream Coffee Cake	248
	Butterscotch Pecan Bars	250
12	Chocolate	252
	Chocolate Chip Butter Cake	254
	Double Chocolate Madeleines	256
	Truffled Chocolate-Walnut Brownies	258
	Sour Cream Fudge Cake	260
	Fudge Cake Frosting	262
	Mud Cake	263
	Mud Cake Frosting	265
	Cocoa-Chocolate Chip Pillows	266
	Cocoa-Sour Cream-Chocolate Chip Coffee Cake	268
	Memories-of-Childhood Chocolate Cake	270
	Chocolate Cream Frosting	272
	Chocolate, Coconut, and Chocolate Chip Bar Cookies	273
	Bittersweet Chocolate Stollen	274
	Double Chocolate Scones	277
	Chocolate Coconut Cream Batter Pie	278
	Simply Intense Chocolate Brownies	280
	Essence of Chocolate Squares	282
	Heirloom Chocolate Cake	284
	Buttery Chocolate Frosting	285
	Big Chocolate-Chocolate Chip Muffins	286
	Bittersweet Chocolate Brownies with Pecans	288
13	Cinnamon	290
	Lavish Cinnamon Brunch Cake	292
	Cinnamon Chip Cinnamon Cake	294
	Cinnamon Sticky Buns	296
	Cinnamon Raisin Pancakes	299
	Cinnamon Chip Scones with Cinnamon-Pecan Streusel	300
	Ultra-Cinnamon Pound Cake with Macadamia-Spice Ribbon	302
	Cinnamon Butter Rosebuds	304
	Cinnamon-Walnut Muffins with Spiced Sugar-Butter Dunk	306
	Cinnamon Sour Cream Coffee Cake	308
	Cinnamon Apple Cake	310
	Cinnamon Ripple Rolls	312
	Creamy Cinnamon Roll Icing	314
	Cinnamon Nut Crunch Shortbread	315
	Cinnamon Walnut Baklava	316
14	Coconut	320
	Tropical Carrot and Coconut Cake	322
	Coconut Cream Cheese Frosting	321
	Coconut-Chocolate Chip Cookies	325
	Layered Coconut and Pecan Bars	326
	Coconut Cream Coffee Cake Buns	328
	Coconut Pastry Cream	331
	Coconut Washboards	332
	In-Love-with-Coconut Chocolate Cake	334
	Coconut Frosting	336
	Coconut and Chocolate Chip Picnic Cake	337
	Coconut Jumbles	338
	Soft Coconut Oatmeal Cookies with Dried Fruit	340
	Coconut and Oatmeal Shortbread	342
	Coconut and Almond Fudge Squares	343
	Toasted Coconut and Macadamia Nut Scones	345
	Jumbo Coconut Cupcakes	346
	Double Chocolate and Coconut Brownies	348
	Coconut Tea Cake	349
	Double Coconut Chocolate Chip-Brown Sugar Squares	351
15	Coffee and Mocha	352
	Espresso and Bittersweet Chocolate Chunk Torte	354
	Mocha Bars	355
	Iced Mocha Sweet Rolls	357
	Coffee Liqueur Icing	359
	Mocha Rusks	360
	Mocha Truffle Cookies	362
	Espresso Chocolate Chip Shortbread	364
	Mocha Chip Pound Cake	366
	Coffee and Milk Chocolate Chip Cake	368
	Mocha Pecan Waffles	370
	Iced Coffee Chocolate Layer Cake	371
	Coffee Cream Filling	372
	Mega Mocha Pecan Chip Muffins	374
16	Ginger	376
	Pumpkin Ginger Cake	378
	Chocolate-Ginger Souffle Cake	380
	Spicy Gingerbread Cookies	381
	Royal Icing Made with Meringue Powder	384
	Crystallized Ginger Gingerbread	385
	Sour Cream Ginger Keeping Cake	386
	Ginger and Macadamia Nut Shortbread	388
	Ginger Butter Balls	389
	Spicy Molasses Gingerbread	391
	Ginger Cracks	392
	Ginger Scones	393
	Gingerbread Waffles	395
	Ginger Molasses Sweet Potato Pie	396
	Ginger Brownies	397
	Gingery Pumpkin Muffins with Ginger-Sugar Sprinkle	398
17	Lemon	400
	Ultra-Lemon Cake	402
	Lemon "Soaking" Glaze	404
	Lemon "Pouring" Topping	405
	Baby Lemon Muffins	405
	Lemon Ricotta Pancakes	407
	Lemon Tea Loaf	408
	Lemon-Lime Cake with Glazed Citrus Threads	410
	Lemon Pound Cake	412
	Lemon Layer Cake	413
	Lemon Custard Filling	415
	Lemon Frosting	416
	Lemon-Poppyseed Cake	417
	Lemon-Walnut Bread	419
	Suzanne's Lemon Tart	421
	Butter Cookie Tart Dough	423
	Lemon Roll	426
	Silky Lemon Cream	428
	Lemon Crepes with Silky Lemon Cream	430
18	Peanut and Peanut Butter	432
	Cocoa-Double Peanut Scones	434
	Retro Peanut Butter Cookies	436
	Tish's Chocolate-Peanut Butter Cloud Pie	437
	Peanut Madness Chunks	440
	Rich and Chewy Peanut Butter Squares	441
	Double Peanut Bars	443
	Peanut Butter Chip Coffee Cake	444
	Chocolate, Peanut, and Peanut Butter Candy Fudge Cake	446
	Baby Peanut Butter Cakes	447
	Layered Chocolate and Peanut Caramel Squares	449
19	Rum	450
	Butter Rum Cake	452
	Rum Custard Sauce	454
	Rum Buns	455
	Rum Icing	457
	Iced Rum-Raisin Tea Biscuits	458
	Pecan, Rum, and Brown Sugar Keeping Cake	460
	Rum Pound Cake	462
	Feathery Rum Pancakes	464
	Creamy Brown Sugar and Cream Rum Sauce	466
	Rum and Milk Chocolate Waffles	467
20	Spice	468
	Sweet Oatmeal-Raisin Spice Buns	470
	Spiced Apple Waffles	473
	Sugar and Spice Breakfast Cake	474
	Spice Ripple Keeping Cake	476
	Spiced and Glazed Chocolate Chip Cake	478
	Chocolate Glaze	479
	Spice Cake	480
	Spice Cake Frosting	482
	Spice Scones	482
	Spiced Pumpkin and Chocolate Chip Tea Loaf	484
21	Sweet Cheese	486
	Cream Cheese Pound Cake	488
	Sweet Cheese Buns	489
	Cream Cheese-Swirled Brownies	492
	Vanilla and Caramel Nougat Cheesecake Torte	494
	Cream Cheese Schnecken	495
	Cappuccino Cream Cheese Fudge Cake	498
	Cream Cheese and Almond Tea Ring	499
	Marbled Coconut, Chocolate, and Cream Cheese Cake	502
	Chocolate and Cream Cheese-Chocolate Chip Muffins	504
22	Vanilla	506
	Vanilla Bean Cream Cake	508
	Glazed Vanilla Pound Cake	510
	Vanilla Crumb Buns	512
	Vanilla Cream Waffles	515
	Vanilla Crepes with Soft Vanilla "Spooning" Cream	516
	Vanilla Pecan Pie	518
	Vanilla Pie Crust	520
	Vanilla Crescents	522
	Vanilla Layer Cake	524
	Vanilla Sugar Cookies	526
	Vanilla Bean Shortbread	527
	Vanilla Madeleines	528
	Vanilla Whipped Cream	530
	Vanilla Custard Sauce	531
23	About Freezing Baked Goods	532
	Selected Sources for Equipment and Supplies	543
	Bibliography	547
	Index	551

Best of Weight Watchers Magazines or Oz Clarkes Introducing Wine

Best of Weight Watchers Magazines, Vol. 1

Author: Weight Watchers Int

FROM GET-UP-AND-GO BREAKFASTS AND DELICIOUSLY SPEEDY ENTREES TO PASTA- AND CHOCOLATE-LOVERS' FAVORITES, NOW YOU CAN HAVE THE BEST OF THE BEST MEAL IDEAS FROM THE POPULAR WEIGHT WATCHERS MAGAZINE, RIGHT AT YOUR FINGERTIPS.

For years, Weight Watchers has helped millions of people lose weight and have healthier lifestyles with their Winning Points® program. Now, here are 145 of the tastiest, healthiest, and most user-friendly recipes from Weight Watchers Magazine, all in one book!

This useful and fun collection of Weight Watchers Magazine favorites, all 9 POINTS or less, includes:

• STARTERS like Maple-Pear Oatmeal Muffins and Zucchini Omelet with Croutons

• SUPER BOWLS like Boeuf Bourguignon and Cilantro-Spiked Coleslaw

• 5-POINT WONDERS like Turkey Burgers and Stir-Fried Beef with Vegetables

• LIGHTENING QUICK like Beef Marsala and Pad Thai

• GREAT GRILLING entrees like Lime-Glazed Grilled Chicken with Tomato-Avocado Salad and Corn on the Cob with Orange-Basil Butter

• THAT'S ENTERTAINMENT with menus for holidays and regular parties

• SPICE IT UP! with Cumin-Scented Oven Fries and Portobello-and-Onion Pita Sandwiches

• PASTA PLUS featuring Gnocchi with Pumpkin Sauce and Classic Macaroni Salad

• SWEETS & BAKED GOODS like Mosaic Fruit Sorbet and Pumpkin Custard with Caramelized Pecans

• THE YEAR IN CHOCOLATE with delights like Cocoa Roll with Creamy Mint Filling and Fudgy-Frosted Brownies

Table of Contents:

Contents

starters super bowls

5-point wonders lightning quick great grilling that's entertainment spice it up!

pasta plus sweets & baked goods the year in chocolate

New interesting book: The Slaughterhouse Cases or Ethics and the Conduct of Business

Oz Clarke's Introducing Wine: A Complete Guide for the Modern Wine Drinker

Author: Oz Clark

A new approach to appreciating wine, in an attractively priced, beautifully illustrated book by one of the world's great wine writers.

Unlike other wine books, Oz Clarke's Introducing Wine starts off with a guide to choosing the taste of the wine you want. In describing the flavors offered by wine in all its variety, Clarke provides a summation of the varieties and shadings of taste that are available, and then directs you to the grapes, regions, and producers that will give you what you want. Everything flows, so to speak, from taste.

Comprehensive in its summation of everything you'll need to know about tasting, serving, and storing wine, Introducing Wine ends with a guided tour of the shelves of a wine shop. Here you'll learn how to find the taste you are looking for in the most practical and useful way. Vividly illustrated throughout, Introducing Wine is an indispensable companion for beginners as well as anyone who wants to brush up on the world of wine. Direct, unpretentious, and easy to consult, Introducing Wine is the best basic primer on the market, from a supremely knowledgeable and engaging writer.

About the Author:

Oz Clarke is a wine correspondent for London's Daily Telegraph and an online wine expert. He has won all the major wine writing awards, including the Glenfiddich (three times), the Andre Simon, the Wine Guild (three times), the Julia Child, and the James Beard awards. Among his other books are Oz Clarke's Wine Atlas, The Essential Wine Book, and New Classic Wines. He is also the co-author of Clarke and Spurrier's Fine Wine Guide, a 1999 James Beard Award nominee.

Wine Enthusiast

Sharp without being sarcastic, witty without being flippant, he communicates well with novice and knowledgeable wine enthusiasts alike.

What People Are Saying

Robert Parker
These lively, informative, well-written books from this multitalented wine writer offer candour and lively prose....The witty Oz Clarke is also a terrific taster.

Sugar Solution Cookbook or Williams Sonoma New Orleans

Sugar Solution Cookbook: More Than 200 Delicious Recipes to Balance Your Blood Sugar Naturally

Author: Prevention Magazine Editors

This follow up to The Sugar Solution offers more than 200 delicious recipes that stabilize blood sugar, which is the key to losing weight quickly, safely, and permanently

The latest medical discoveries make it clear: The real key to losing weight isn’t in calories, carbs, or exercise—it’s learning to control blood sugar. By focusing on the healthiest carbohydrates and fats, The Sugar Solution Cookbook enables readers to keep their blood sugar in check—so they can keep their metabolism up, overeating down, and quell their cravings for fattening foods. They’ll learn how to eat six meals a day while dropping a steady 2 pounds a week—and never regain the weight.

While some other popular diets are dangerously high in fat and deficient in fiber and other important nutrients, The Sugar Solution Cookbook draws on the latest research in the science of weight loss and features:

• a nutritionally balanced eating plan—created by a nutritionist and backed by Prevention, a name readers have learned to trust for safe, effective health information

• more than 200 mouthwatering, simple-to-prepare dishes, including such family favorites as All-American Pot Roast, Stir-Fried Orange Chicken and Broccoli, and Cajun-Spiced Oven Fries

• tips on how to substitute good fats and carbs in favorite recipes

And, since there are no forbidden foods in The Sugar Solution Cookbook, the dessert recipes include such delectable treats as Spiced Kahlua Custard, Peanut Butter Bundt Cake, and Dark Chocolate Pudding. Best of all, every splurge is guilt-free.

New interesting book: Transforming East Asia or Lessons from Deregulation

Williams-Sonoma New Orleans

Author: Williams Sonoma

Williams-Sonoma Foods of the World New Orleans offers an insider's view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history.  Each mouthwatering recipe captures a taste of the Big Easy, wherever you live.

Features: 50 authentic recipes, from Crawfish Beignets and Cheese Grits Soufflй to Bananas Foster and Carnival King Cake
225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurants
Suggestions for wine and cocktail pairings
In-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and more.
 
An original illustrated map, full-color glossaries, and a source guide for essential ingredients

Betty Crocker Easy Family Dinners or Maida Heatters Book of Great Desserts

Betty Crocker Easy Family Dinners: Simple Recipes and Fun Ideas to Turn Meal Time to Quality Time

Author: Betty Crocker Editors

Betty Crocker makes family time the best time for everyone with great-tasting recipes and plenty of fun ideas!

Dinnertime + Family Time = Together Time. What could be more important to you and your family? This book helps you make dinnertime together a reality with recipes the whole family will love, from classics like Chicken and Vegetables with Dumplings to all-time kid favorites like Sloppy Joes. Best of all, the recipes are truly easy, the Betty Crocker way. From America’s Most Trusted Kitchens™, these are the foolproof recipes that you know your family will enjoy (even the picky eaters!) because they’ve been tested and tasted time and again.

Here are delicious recipes and great ideas that make dinnertime a pleasure:

• 30 Minutes to Dinner

Bacon-Cheeseburger Pizza, Southwest Chicken Skillet, Penne with Cheesy Tomato Sauce

• Have Dinner Anywhere

Italian Country Sandwich, Turkey-Jalapeno Quesadillas, Asian Chicken Roll-Ups

• Slow Cooking that’s Fast for You

Italian Beef Stew, Southwestern Pot Roast, Spicy Pork Tacos

• Kids Can Cook!

Cheesy Chicken Strips, Ravioli Supper Soup, Tuna Noodle Casserole

Go to: Human Resources Management or Contemporary Hollywood Cinema

Maida Heatters Book of Great Desserts

Author: Maida Heatter

Here are nearly 300 recipes, each of them worked out to fool-proof protection: Raspberry-Strawberry Bavarian, creamy Black-and-White Cheesecake, Walnut Fudge Pie a la Mode and many more. 35 line drawings.

Weekly Editors Entertainment

First published in 1974, the be-all and end-all of dessert cookbooks has been reissued, so a new generation of cooks can learn how to make meringue mushrooms and cat's toungues, not to mention the world's best brownies.