Vegetable Lovers Guide or Belgian Ale

Vegetable Lover's Guide

Author: Chris Evans

By means of cartoons and line drawings, this gardening book introduces the strange and delightful characters we know as vegetables. Helpful hints on their cultivation and cooking are delivered through stories and poems. Another title from the Cotswold publisher, Reardon.

Books about: Handbook of Work and Health Psychology or Technical Managers Handbook

Belgian Ale

Author: Pierre Rajott

Pierre Rajotte traveled the globe in search of the ultimate brew and found that Belgian ale is the pinnacle of artistic brewing complexity.

Chestnut Cookbook or Food and Beverage Mycology

Chestnut Cookbook

Author: Annie Bhagwandin

Annie Bhagwandin lives in the rolling foothills of the Cascade Mountains near Mount St. Helens. Along with her husband and four children, she owns and operates Shady Grove Orchards, which includes many acres of chestnut trees. She enjoys nature, people, art, and of course, cooking.

NY Daily News

Beautifully researched and illustrated.

Professional Chef and Culinary Journalist - Rosemary Furfaro

I'm still enjoying the historical and culinary anecdotes included with many of the mouthwatering recipes.

Interesting textbook: Wisdom of Teams or Fundamentals of Corporate Finance Standard Edition

Food and Beverage Mycology

Author: Larry R Beuchat

Contents: Classification of Food and Beverage Fungi * Relationships of Water Activity to Fungal Growth * Fruits and Fruit Products * Vegetables and Related Products * Meats, Poultry and Seafoods * Dairy Products * Field and Storage Fungi * Bakery Products * Traditional Fermented Food Products * Alcoholic Beverages * Edible Mushrooms * Poisonous Mushrooms * Fungi as a Source of Protein * Fungal Enzymes and Primary Metabolites Used in Foods Processing * Mycotoxins * Methods for Detecting Mycotoxins in Food and Beverages * Methods for Detecting Fungi in Foods and Beverages * Appendix: Regulatory Action Levels for Mold Defects in Foods * Index'

You Dont Need Meat or Little Veggie Cookbook

You Don't Need Meat

Author: Peter Cox

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

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

New interesting book: The Secrets of Economic Indicators or Inc Grow Rich How to Cut Your Taxes 70 Protect Your Assets Forever

Little Veggie Cookbook: Recipes from a Maine Farmers' Market

Author: Kathryn Wagg Bernier

The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetable, fruits and berries from your local farm stands and markets.

Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes.

Rick Steins French Odyssey or American Taste

Rick Stein's French Odyssey

Author: Rick Stein

The author of Rick Stein's Seafood--winner of the coveted James Beard Cookbook of the Year Award in 2005--returns with this superb new collection of regional recipes from the South of France.

Inspired by his gastronomic journey through the waterways of Southern France, Rick Stein's French Odyssey is a delightful exploration of French culinary traditions. Rick's gastro-tour (aboard an ancient barge) took him along the Canal du Midi, from the Atlantic to the Mediterranean, as he sampled the local delicacies. Among the recipes he's gathered here are the classics--Pissaladière, Bouillabaisse, Cassoulet, Tarte Tatin--as well as new takes on traditional ingredients, including Rabbit with Prunes and Polenta, Seared Foe Gras on Sweet Corn Pancakes, and Prune and Almond Tart with Armagnac. Lavishly illustrated with color photos of the food and the landscape, this is a glorious record of an idyllic culinary tour of rural France.

Books about: Leader in You or The Memory Jogger II

American Taste: A Celebration of Gastronomy Coast-to-Coast

Author: James Villas

In American Taste James Villas shares his passions for food and drink - both the humble and the sophisticated - in essays including 'Understanding Fried Chicken,' 'Upgrading Hash,' and 'Cornflakes Be Damned!' From his homage to asparagus to his treatise on French fries, Villas regales us with tales of American gastronomy from the perspective of a respectful gourmand and hired palate. American Taste is a new American classic. (6 X 9, 352 pages)

How to Plan and Book Meetings and Seminars or Pomegranates

How to Plan and Book Meetings and Seminars

Author: Judy H Williams

Judy Williams spent 15 years working for most respected hotel chains in America as the primary contact for people like you - businesses that need to have a meeting. Now she is able to give you all the inside information on what is needed to plan and conduct a meeting successfully and economically. It goes without saying that even seemingly minor mistakes in planning a meeting can cost you a lot of money in the final bill. This book will pay for itself immediately.

"This book should sit on every businessperson's bookshelf. After all, who hasn't been called upon to 'run a meeting'" - Business Marketing

Sooner or later, every business, association or organization will want to hold a meeting, seminar or trade show outside their regular offices. How do you find your way amongst the dizzying array of hotels, meeting halls, meal guarantees, accommodations arrangements, party packages, bar plans and billing procedures?

Author Judy Williams, a veteran hotel and meeting planner, will guide you through the perils and pitfalls of organizing your event. Whether it's your first or fiftieth time, she'll show you how to make your seminar or meeting run smoothly and perfectly with a minimum of expense, time and effort.

How To Plan And Book Meetings And Seminars includes:

Choosing a site
Making Lodging Arrangements
Planning perfect parties, delicious meals, and creative breaks
Audio-Visual equipment needs
Negotiating a contract
Standard extras and special touches
Credit and billing procedures
Staying on schedule and under budget
Special meetings
Coping with last minute disasters

Whatever kind of events you plan - sales meetings, training seminars, awards ceremonies, trade shows or business conferences - How to Plan and Book Meetings and Seminars is the book you need to make them enjoyable and successful.

Interesting book: First in His Class or On Religious Liberty

Pomegranates (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Pomegranates, explained.

Everything you need to know in order to buy and prepare perfect pomegranates every time, including:

• The history, different types, and nutritional value of pomegranates
• What to look for when buying pomegranates and how to store them
• How to eat a pomegranate, drink pomegranate juice, and make grenadine

Peeps Wire o Bound Blank Journal or 125 Best Vegetarian Recipes

Peeps Wire-o Bound Blank Journal

Author: Harry N Abrams

The perfect place to keep lists and record ideas. 144 lined pages, 5 3/4 x 7 3/4", elastic closure.

Read also The Art of Influence or The Wealth of Nations

125 Best Vegetarian Recipes

Author: Byron Ayangolu

Fabulous vegetarian dishes for healthy eating.

This book of tasty vegetable recipes is for anyone who enjoys good eating. With 125 Best Vegetarian Recipes, any cook can create fast and easy magic in the kitchen. Featuring exquisite yet simple recipes, this book is a guide to enjoying all the benefits of mouthwatering vegetarian meals.

A few of the innovative combinations of flavors and textures included are:

• Insalata Caprese
• Avocado Soup with Fried Tortillas and Salsa
• Asian Spring Rolls
• Vegetable Goat Cheese Pie with an Olive Oil Crust Dome
• Leek-Potato-Lentil Pie
• Rapini with Balsamic Vinegar
• Marion's Almond-Chocolate Torte
• Chocolate Fondue

There is also sound advice on meal preparation and ingredient selections—even a supplementary index listing for those following a strictly vegan diet. 125 Best Vegetarian Recipes is a go-to cookbook in kitchens where good health and great-tasting food are equally important.

Table of Contents:

	Acknowledgments	4
	The New Vegetarian	5
	The Happy Vegetarian Kitchen	7
	Vegetarian Essentials	10
	Appetizers	19
	Soups	49
	Salads	61
	Vegetable Side Dishes	89
	Dishes for Entertaining	115
	Pasta, Polenta & Rice	137
	Sauces & Condiments	159
	Desserts	169
	Index	187

Lighten up or Shelf Life Evaluation of Foods

Lighten up!: Low Fat Versions of More than 100 of America's Best-Known, Best-Loved Recipes

Author: Elaine Moquette Mage

Chicago-Style Deep-Dish Pizza, Fettuccine Alfredo, Crispy Chicken with Extra-Creamy Coleslaw, Deep Dark Chocolate Cake, Coffee Pecan Pie...

Are you trying to eat a more healthful diet, but having trouble giving up your favorite foods? Let Elaine Magee come to your rescue with more than 100 delicious recipes that look and taste like the ultimate indulgence but weigh in with far fewer fat grams than you would think. A registered dietitian, Elaine has been creating low-fat versions of America's favorite recipes for more than a decade: she knows the best low-fat recipe starts out with the best high-fat recipe. In Lighten Up! she's taken classic American dishes so loved they have been the favorites of generation after generation, and "enlightened" every one.

How about a decadent Chocolate Cheesecake with Chocolate Truffle Topping? The original recipe contained 19 grams of fat per serving; Elaine's made-over version has 9 grams. And all of the luscious creamy texture and taste. Feel guilty when you nibble on that crispy snack mix? Try Elaine's recipe, with half the fat grams, and see if you can tell the difference. Who said you can't have your cake and eat it too? Savor Crumb Coffee Cake with Broiled Topping with your morning coffee, and enjoy knowing you're consuming about half the fat grams in the original recipe.

Each recipe has a complete nutritional analysis of the original and the lighter version, so you can see how many fat grams and calories you've saved. And in a special chapter, Elaine shares her low-fat cooking secrets so you can transform your own family favorites: how to cut fat without sacrificing taste, texture, orappearance; which cooking methods work best; more healthful substitutes for high-fat and high-calorie ingredients; and much, much more.

Publishers Weekly

No stranger to creating low-fat recipes, Magee (The Fight Fat and Win Cookbook; 200 Kid Tested Ways to Lower the Fat in Your Child's Diet) here presents a reduced-fat comfort-food cookbook. After collecting traditional American recipes from many of the country's food editors (from newspapers mostly) and food companies (e.g., Pillsbury, Quaker Oats, Kraft), Magee set about the task of reducing the fat in such popular favorites as macaroni and cheese, buffalo chicken wings and meatloaf. The recipes, from appetizers to desserts, are familiar fare, though the names are sometimes inadvertantly ludicrous (Fancy Department Store Blueberry Muffins). There's a Prize-Winning Meatloaf whose only reduction comes from using a quarter-cup of fat-free egg substitute. But most of the recipes cut the fat content in half. A Hot Artichoke Dip made with reduced-fat mayonnaise, light sour cream and artichokes cooked in water instead of oil cuts the calories per serving from 197 to 85 and the fat from 19g to 4g. A lighter version of The Silver Palate's Chicken Marbella reduces fat grams from 26.5 to 10.5; the Creme Brule here cuts fat by 75%. The recipes are straightforward, easy and accompanied by nutritional analyses that compare Magee's variations to their original versions. Magee has answered the prayers of those who've wanted to have their Fettucine Alfredo and halve its fat content, too. (June)

Table of Contents:

Contents

Chapter 1 The Search for the Most Famous Recipes in America Chapter 2 The Art and Science of Cooking Light Chapter 3 Appetizers, Dips, and Side Dishes Chapter 4 Breads and Brunches Chapter 5 Entrées Chapter 6 Cookies and Bars Chapter 7 Cakes and Cheesecakes Chapter 8 Pies and Other Desserts Index Metric Equivalencies

Interesting book: Buyology or The Total Money Makeover Workbook

Shelf-Life Evaluation of Foods

Author: C M D Man

The best—selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up—to—date techniques. This book begins with six chapters reviewing the prinicples of shelf—life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready—to—eat ambient—stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

Booknews

Containing chapters retained and updated from the first edition, as well as some substantially revised and four completely new ones, this volume provides a thorough reference to the shelf-life evaluation of foods. The first six chapters address basic principles, including scientific principles of shelf-life evaluation; methodology; microorganism prediction; packaging and food quality; hazard analysis critical control point (HACCP) system; and preservation technology and shelf life. The second part, consisting of ten chapters, focuses on particular foods, including fresh and lightly preserved seafood; ambient packaged cakes; chocolate confectionery; ready-to-eat breakfast cereals; ambient-stable sauces and pickles; and minimally- processed, ready-to-eat, and ambient-stable meat products. Contributors consist of industry and academic scientists, primarily from the UK. Includes numerous relevant charts and diagrams. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Fast and Fabulous or Whisky

Fast and Fabulous: Quick Cuisine

Author: Judy Gilliard

Fast and Fabulous: Quick Cuisine is one of three titles in the new Fast and Fabulous Series! This book provides time saving ways to keep meals interesting, healthy, and most important… great tasting! Lately, the media has been full of reports regarding how and what Americans eat. Obesity, in both children and adults, is at an all time high and can be considered an epidemic. With a culture that condones fast and convenient eating, it is easy to see how we got here, and is the biggest contributor to an unhealthy approach to food. The challenge is to create recipes that are fast, easy, and cost effective, and can be prepared in the time it takes to order in from a restaurant. The mission of this book is to give the reader solutions to the dilemma of creating high quality, calorie conscious meals that taste great and don t require a lot of advance planning. The best part is that terrific meals can be prepared and ready to eat in less than 25 minutes! The reader will be told how to keep a properly stocked pantry so they are always prepared to put a meal together. Each recipe in the book includes healthy guidelines with nutritional breakdowns that are compatible with the American Diabetes Association and the American Heart Association. The recipes are also designed to work for families or for the single person living alone. Readers will also enjoy information about the best basic kitchen equipment and tools. Be inspired by this thorough, something for everyone book packed with recipes and vital information for anyone interested in a healthy, simple, tasty approach to eating.

Book about: Helen Nashs Kosher Kitchen or Cooking for People with Food Allergies

Whisky, Vol. 2

Author: Thierry Benitah

Nothing is more warming than a finger or two of whisky on a cold winter's night. Perhaps this is why the Scots, with their harsh climate, have come to produce such exquisite pure malts and blends over the centuries. Yet there are other traditions of whisky-making: Ireland, the United States, Canada, and, more surprisingly, Japan have all produced fine whiskies. The first book in the Whisky boxed set explores the history and traditions of whisky, where it originated and how it is made today. There is a special section devoted to whiskies of the world, and a practical buyer's guide listing shops and clubs completes the volume. The second book takes the reader on a taste tour of individual whiskies from Ireland, Scotland, and North America, the historic distilleries that make these precious drinks and guiding the amateur to the whisky most likely to suit his palate. Each whisky is presented via a clear, easy-to-read table detailing its qualities, as well as information on the distillery that made it. The handy presentation of the Whisky boxed set and the range of interesting facts presented makes this the perfect gift for anyone who enjoys a wee dram.

Gender Drink and Drugs or Fish

Gender, Drink, and Drugs, Vol. 10

Author: Maryon McDonald

Why do so many people feel compelled to drink alcohol or take drugs? And why do so many men drink and so many women refrain? Using ideas from social anthropology, this book attempts to provide a novel answer to these questions. The introduction surveys both gender and addiction. It points out that we cannot say what men or women are really like, in any culturally innocent sense, for gender is always, even in the realm of biology, a cultural matter. The ethnographic chapters, ranging from Ancient Rome to modern Japan, similarly suggest how any substance - from alcohol to tea to heroin - inevitably takes its meaning or reality in the cultural system in which it exists.This book will be of interest to medical anthropologists, medical sociologists, anyone with an interest in the contemporary direction of anthropology as well as those working in the fields of alcohol and addiction.

Booknews

A social anthropological examination that begins with a survey of both gender and addiction, followed by ethnographic chapters, ranging from ancient Rome to modern Japan, which suggest how any substance--from alcohol to tea to heroin--inevitably takes its meaning or reality from the cultural system in which it exists. Paper edition (unseen), $19.95. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book about: Hedgehogs and Foxes or To Change China

Fish (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Fish, explained.

Everything you need to know to make great fish, whether you’ve bought it or caught it yourself, including:

• What to look for when buying fish, and how to store it after you buy
• How to scale, gut, and fillet fish
• How to bake, grill, broil, steam, braise, and fry fish

Soup to Nuts or In a Country Garden

Soup to Nuts: Quick and Easy Recipes for Everyone to Enjoy

Author: Favorite Recipes Press

Soup to Nutsoffers selections from appetizers to desserts, with a special section dedicated to all your favorite nuts. This title has a little bit of everything for everyone with its basic southern style recipes and nut facts with cooking tidbits galore scattered throughout the pages.

Book review: Techniques and Guidelines for Social Work Practice or The Federal Reserve System

In a Country Garden: Life at Ravenhill Farm

Author: Noel Richardson

Thousands of readers have enjoyed Noel Richardson's Summer Delights: Growing and Cooking Fresh Herbs and Winter Pleasures: Preserving and Cooking Herbs. Now Richardson combines her love of gardening, cooking, and writing in this book of seasonal vignettes. In a Country Garden is a celebration of life at Ravenhill Farm on Vancouver Island. The warm, humorous descriptions are spiced with gardening tips and favourite recipes. Readers will learn to grow and use fresh basil, make spring vinaigrette, and create Savary Island Barbecued Salmon while enjoying a glimpse of Richardson's pastoral life.

365 Main Courses or Fabulous Things to Do with Chocolate

365 Main Courses: A Deliciously Different Dish for Every Day of the Year

Author: Jenni Fleetwood

This fabulous collection of 365 step-by-step recipes provides inspiration, ideas and practical advise for eating every day of the year. It offers a glorious mix of the classic and the contemporary, including dishes for every kind of occasion. Whether you

Table of Contents:

Introduction     6
Preparing and Cooking Ahead     8
Choosing Accompaniments     10
Equipment and Techniques     12
Essential Side Dishes     40
Stocks, Sauces, Gravies and Salsas     48
Salads     58
Hearty Soups     90
Egg Dishes     122
Rice and Risotto     152
Pasta, Gnocchi and Noodles     184
Pan-fried Dishes     218
Stews, Casseroles and Curries     260
Stove-top Dishes     308
Grills and Griddled Dishes     338
Roasts     374
Baked Dishes     412
Pizzas, Pies and Tarts     456
Occasion Planner     498
Index     502

Book about: Knusprig: Projektmanagement, die Dritte Ausgabe: Praktische Werkzeuge für den Erfolg

Fabulous Things to Do with Chocolate: Recipes and More

Author: Barbara Bloch

Open up a deck of cards and cards and learn how to believe in yourself, throw a party for the kids, cement friendships, and give Mom some relief from her daily routine. Each of PPP's It's All in the Cards "TM" decks contains 52 full-color cards (which measure 3 3/4" x 4 1/2"), and feature timely tips, life-nourishing thoughts, and action ideas. One side of each card includes text with a decorative border. The reverse side is illustrated and printed in 4-color. Decks are shrink-wrapped within a 4-color illustrated 3/4" deep self-closing box.

Recipes for cakes, cookies, and decorative chocolate creations for both adults and kids, with hints, tips, and drinks!

Food Society and Environment or Meat and Two Veg

Food, Society, and Environment

Author: Bryan F Le Beau

This book concerns itself with food and hunger issues, primarily in America, but also as America is located in both history and a broader global system today. It focuses on food consumption and production in relation to history, society (including politics and economics), environmental impacts, and some ethical and social justice issues surrounding food. Chapter topics look at: Food as a Human Value and Problem; The Biological Base: Food, Humans, and Well-Being; Food and History: From Hunter-Gatherers to the Preindustrial West; Food and America: Early Industrial Era Transformation; Food in America and the World 1945-2001: Continuing Transformations; Foodways, Eating and Cuisine in America; Food, Population, and Environment; and Food, Ethics, and Social Justice. For individuals who find food issues fascinating because of their relationship to universal and basic human concerns.

Booknews

Harper (Creighton U.) and Le Beau (U. of Missouri-Kansas City) write for readers who find the perspectives of the humanities and social sciences on food issues fascinating because they relate to universal and basic concerns, and for academics for whom food issues are important because they relate to other human concerns. Annotation c. Book News, Inc., Portland, OR

Book review: Scratch Cooking 2nd edition or One Pot Wonders

Meat and Two Veg

Author: Fiona Beckett

Fiona Beckett, author of the bestselling Sausage & Mash, has now turned her award-winning culinary skills to another great British institution - Meat & Two Veg. In the same format as Sausage & Mash, this striking sister companion presses all the right gastronomic buttons - wonderful recipes for grills, roasts, casseroles and all things meaty are accompanied by sublime vegetable dishes, always informed with a desire to update and re-invent where appropriate. Strikingly designed, with mouthwatering photography from Glenfiddich Award-winning photographer Jason Lowe, this is a gift cookery book of the highest quality with all the potential to replicate the success of its predecessor, Sausage & Mash.

Bill Neals Southern Cooking or Dulce Hogar

Bill Neal's Southern Cooking

Author: Bill Neal

For this new edition, Neal added twenty-five recipes--the dishes most frequently requested by his readers and some of the hallmark dishes of his restaurant, Crook's Corner.

Interesting textbook: Faces of Poverty or Poetics of Relation

Dulce Hogar

Author: Igone Marrodan

Presentamos los postres más conocidos y los más novedosos que, gracias a su fácil elaboración, hasta los más pequeños de la casa podrán realizar...y que todos querrán degustar.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

Practical Encyclopedia of Mexican Cooking or Making the Most of Your Slow Cooker

Practical Encyclopedia of Mexican Cooking

Author: Jane Milton

With its fascinating introduction, colorful photographs and information on all the authentic ingredients, from chilies to chocolate, this is the essential guide to this fiery and flavorful cuisine.

Interesting book: Century 21 Accounting or Environmental Site Assessment Phase I

Making the Most of Your Slow Cooker: Everything You Need to Know about Ingredients, Preparation and Techniques to Get the Best out of Your Slow Cooker: More than 150 Tried, Tested and Tasty Slow Cooker Recipes: All Shown Step-by-Step in Over

Author: Catherine Atkinson

Includes nutritional notes on the fat, carbohydrate, salt and calorie count for each recipe to help you plan your meals with diet and health in mind.

Handbook of Practical Cookery for Ladies and Professional Cooks or Slimming World Free Foods

Handbook of Practical Cookery, for Ladies and Professional Cooks

Author: Pierre Blot

Published in 1868 by renowned cooking teacher Pierre Blot, The Handbook of Practical Cookery for Ladies and Professional Cooks is a masterwork of French Cookery. An enigmatic figure, Blot came to America as a refugee from Napoleonic France and in 1865 he opened Professor Blot's Culinary Academy of Design in New York City, arguably the first French cooking school in America. This book is an extension of these classes, in which he taught that French cookery emphasized the "good things in life" making one's mind and body better.

New interesting book: Web TV for Dummies Quick Reference or FileNET

"Slimming World" Free Foods: Guilt-Free Food Whenever You're Hungry

Author: Slimming World

This unique approach to slimming is based on a revolutionary concept—that of "Free Foods"—foods you eat in any quantities, whenever you're hungry. And they aren't just typical diet staples such as lettuce and low-fat cottage cheese. Free Foods include pasta, rice, lean meat, fish, poultry, and fresh fruit and vegetables. Recipes such as Farfalle and mixed bean salad, Mild and creamy chicken curry, Fragrant pilaff, and many more besides, can be eaten as Free Foods when you are Food Optimising. Gone are the days of feeling as though you are missing out!

Yucatan Cookbook or French

Yucatan Cookbook: Recipes and Tales

Author: Lyman Morton

Yucatan cooking is one regional treasure that has not been lost to the passage of time. Culinary influences date back beyond remembrance, as generations of sons and daughters passed on recipes they learned from their parents. Wild turkey, deer, and jabali (a type of wild pig) are indigenous to the Yucatan. Corn, tomatoes, cocoa, avocados, bananas, squash, potatoes, yams, frijoles, achiote, chiles, and epazote were used in the Yucatan before the Spanish conquest. Many other ingredients now used in Yucatan cooking arrived with Spanish settlers in the sixteenth century and became popularized after the Spanish conquest. Today's distinctive style of Yucatan cooking is found primarily in small restaurants, cocinas economicas, and private homes. Most of the cooking utensils used in the Yucatec kitchen are ubiquitous throughout Mexico. Common items include a three-legged stone molcajete for grinding, a small wooden molcajete for mixing chile sauces, an iron comal (or griddle) for cooking and warming tortillas, a lec (a gourd) used to keep tortillas warm, a jicara (a gourd) used as a mug to hold liquid, a large steamer for cooking al vapor or bano de Maria, pots larger than those typically used in North American homes, plus knives, forks, spoons, and plenty of hands. When visiting people's homes and dining at restaurants, the author often ended up in the kitchen collecting recipes. Even in cantinas and night clubs, conversations would turn to la comida Yucateca. People everywhere were happy to share their recipes and their knowledge of cooking, for Yucatecans are extremely proud of their heritage.

See also: Transportation Systems Security or Blindside

French

Author: Marie Pierre Moin

A fasincating introduction explains the origins, traditions, heritage and rich varieties of French cooking.

Cabernet Sauvigon or Plants

Cabernet Sauvigon (Wine Made Easy Series)

Author: Dave Broom

Cabernet Sauvignon, the undisputed king of the red grape varieties, has a well-deserved reputation for producing some of the finest red wines in the world. This practical guide covers them all—from Europe and Australia to North and South America and beyond—guiding readers through the multitude of Cabernets available on the shelves and highlighting the top producers who manage to strike a perfect balance between quality and quantity to make the very best wine.

Go to: Design D'organisation :s'Approchent Point par point

Plants

Author: Goldberg

Report of the British Nutrition Foundation’s Task Force
Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool

Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation’s Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease.

This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners andcommunity nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.

Cabernet Sauvigon or Plants

Cabernet Sauvigon (Wine Made Easy Series)

Author: Dave Broom

Cabernet Sauvignon, the undisputed king of the red grape varieties, has a well-deserved reputation for producing some of the finest red wines in the world. This practical guide covers them all—from Europe and Australia to North and South America and beyond—guiding readers through the multitude of Cabernets available on the shelves and highlighting the top producers who manage to strike a perfect balance between quality and quantity to make the very best wine.

Go to: Design D'organisation :s'Approchent Point par point

Plants

Author: Goldberg

Report of the British Nutrition Foundation’s Task Force
Chairman of the Task Force: Professor Malcolm Jackson, University of Liverpool

Plants: Diet and Health is an extremely timely publication comprising the comprehensive and authoritative independent report of the British Nutrition Foundation’s Task Force concentrating on bioactive substances and antioxidant nutrients in plant foods. The book focuses on the present state of knowledge and the effect on good health through the intake of these substances in an appropriate diet, looking in detail at any possible protection afforded the body by these substances - against chronic disorders, particularly cancer and cardiovascular disease.

This landmark publication includes chapters covering the classification, mechanisms of action and bioavailability of bioactive substances in plants, as well as in-depth coverage of the major plant foods: fruit, vegetables, cereals, nuts and pulses. Important chapters also cover the influence of the gut microflora, the effect of agronomy, storage, preservation, processing and cooking on bioactive substances, and the public health nutrition implications of all the issues raised.

The final sections of the book cover the conclusions of the Task Force and the important recommendations made, which should be considered by all those involved in this area. There is also a questions and answers chapter covering topical media issues.

Plants: Diet and Health provides essential core information for a wide range of health professionals, including dietitians, nutritionists, general and family practitioners andcommunity nurses (e.g. school nurses, practice nurses and health visitors). Personnel in the food industry responsible for product development, production and packaging will find this landmark publication to be an extremely valuable reference, as will all those involved in the production of dietary supplements in the food and pharmaceutical industries. Lecturers, undergraduates, postgraduates and postdoctoral researchers in nutrition, dietetics, plant sciences, biochemistry, food science and food technology, public health, pharmacy, pharmacology and medicine will also find this book to be of great value in their work.

Wine and Conversation or Creative Quantity Cooking

Wine and Conversation

Author: Adrienne Lehrer

The vocabulary of wine is large and exceptionally vibrant -- from straight-forward descriptive words like "sweet" and "fragrant", colorful metaphors like "ostentatious" and "brash", to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliche. The question is, what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way?
In this second edition of Wine and Conversation, linguist Adrienne Lehrer explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. Her conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? Lehrer shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. Lehrer also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of winevocabulary.

Table of Contents:

Preface and Acknowledgments

Part I. The Wine Vocabulary

1. The Early Wine Words

2. Extending the Vocabulary

3. New Wine Words

4. Aromas and Wine Wheels

5. Evaluating Wine: Scoring Systems

6:. Semantic analysis

Part II. The Experiments

7. Experiments and Subjects

8. The Stanford Subjects

9. The Tucson Subjects

10. The Davis Subjects

11. Later Experiments

12. Research on Taste and Smell

Part III. Functions of Wine Talk:

13. Functions of Language

14. Scientific Language

15. Non-Scientific Language

16. Snobs, Anti-Snobs, and Marketing

17. What Else is Like Wine Talk?

18. Conclusion

Appendix - A Semantic Theory by Adrienne Lehrer and Keith Lehrer

Endnotes

References

See also: Principles of Microeconomics or Introduction to Business

Creative Quantity Cooking

Author: Nell J McCormack

This thoughtfully written book provides guidelines for preparing food for 25, 50, and 75, while emphasizing flavor and attractiveness as well as health. The first reduced—sodium, reduced—fat, low—cost, quantity recipe book that addresses the preferences of individuals and specific groups. Provides a nutritional analysis with each recipe and suggestions for making each recipe flavorful with ingredients routinely kept on hand.

Bread Machine Kitchen Handbook or Saxes New Guide

Bread Machine Kitchen Handbook

Author: Jennie Shapter

Concise step-by-step instructions illustrated with full--color photographs make each recipe clear and easy-to-follow, ensuring perfect results.

New interesting book: Modern Labor Economics or Families and Poverty

Saxe's New Guide

Author: De Forest Sax

De Forest Saxe's 1894 cookbook is a comprehensive source of information on and recipes for soda water dispensers.

Parties with Pizazz or Chicken and Poultry Bible

Parties with Pizazz: A Collection of Party Themes, Recipes, and Entertaining Help for the Hurried, Harried, or Reluctant Hostess

Author: Jean Clouser

Here's a book that is fun, easy and packed full of great party ideas that are actually doable without spending a fortune.

Interesting textbook: Democracy and Its Critics or Prevention is Primary

Chicken and Poultry Bible

Author: Christian Teubner

The first chapter presents the general historical background, and this is followed by a detailed discussion of the various types of poultry - chicken, turkey, duck, goose, guinea hen, squab, and quail. The heart of the book comprises step-by-step instructions and photographs in the following eight chapters: Stocks, Soups, and Sauces; Poaching and Steaming; Stewing and Braising, Frying and Roasting; Barbecuing; Baking and Deep-Frying; Far East Specialties; and Cold Delicacies.

Eat Our Words or Toasters Handbook

Eat Our Words: The Montana Writers' Cookbook

Author: Montana Center for the Book

Ever hear of Lonely Boy Pot Roast? Or Hungry Wolf Pasta? In Eat our Words: The Montana Writers' Cookbook you'll find 90 recipes featuring everything from the High Noon Martini to Great Aunt Gladys' Raspberry Pudding by 92 Montana authors, including James Lee Burke, Judy Blunt, William Kittredge, Maile Meloy, Pete Fromm, James Harrison, and Christopher Paolini.

Go to: The Private Abuse of the Public Interest or One Man Great Enough

Toaster's Handbook

Author: Peggy Edmund

Introductions by MARY KATHARINE REELY.

2009 Cupcake Box Calendar or 2009 Herbal Journal Engagement Calendar

2009 Cupcake Box Calendar

Author: Fergal Connolly

A new treat every day ~ based on our highly successful 500 Cupcakes cook book.

Interesting book: Two Treatises of Government and a Letter Concerning Toleration or The Language Police

2009 Herbal Journal Engagement Calendar

Author: Zoe Hawes

This third edition of Herbal Journal offers an all-new collection of wisdom about the healing properties of medicinal plants, gathered from experienced herbalists worldwide. An elegant weekly planner, it contains writings, recipes, and historical information on healing herbs—all illustrated by colorful botanical paintings and photographs. Also included: guidelines for cultivating medicinal gardens and harvesting sustainably from wild sources; a handy resource section listing suppliers, professional organizations, and further readings; weekly grids for 2009, with multicultural holidays and space for recording notes and discoveries; monthly and yearly grids for 2009 and 2010; international holidays; a page for notes; and a personal information page. By Zoë Hawes and friends. Size: 6 x 81/4 in.; 144 pages; Wire-O bound, softcover with flaps. Printed on recycled paper using soy-based inks.

Authors in the Pantry or Margaret Fulton Cookbook

Authors in the Pantry: Recipes, Stories, and More

Author: Sharron L McElmeel

More treats! More author profiles! More fun! This companion to McElmeel's Authors in the Kitchen focuses on another 50 popular children's authors, including Berthe Amoss, Betsy Byars, Jean Fritz, Johanna Hurwitz, and others, with delectable recipes contributed by the authors or based on their books. You'll learn fascinating facts about each author and read the stories behind the recipes. Biographical details, author photos, book lists, and reading connections make this a perfect resource for library, classroom, and home. If you love children's books and food, you'll love this book. It's a delicious way to learn about children's authors and literature, and a great gift for children's literature lovers!

Bobbee PenningtonCopyright 2006 Reed Business Information. - School Library Journal

This book is similar to the McElmeels' Authors in the Kitchen (Libraries Unlimited, 2005) as both include biographical information on 50 children's authors and illustrators using their favorite recipes as a way of introducing them. Although the recipes are not for children (most are geared toward adult tastes), they do give insight into the writers' and artists' personalities. The entries also include a brief biography, a small black-and-white photo, a quote from one of the author's or illustrator's books, a selected list of their books, and a list of books related to concepts found in their works. Indexes include both a general and a recipe index. This volume can be used for themed units and will give teachers and librarians ideas for connecting children with the individuals featured.

Look this: Valor de Cliente Superior en la Nueva Economía:Conceptos y Casos, volumen.0

Margaret Fulton Cookbook

Author: Margaret Fulton

A whole new generation of home cooks can bring something good to the table with this completely updated edition of a classic cookbook. Margaret Fulton is credited as the woman who taught Australians how to cook with the first edition of her revered volume, published in 1968. Her kitchen wisdom fills this book, with tips and tricks on every page and recipes and techniques taught with her trademark clarity and talent. The recipes are arranged by difficulty so that cooks can make a menu to match their expertise or that fits with their schedules. Beginners and gourmands alike will find something to suit their tastes in this tantalizing collection.

Beer Games 2 or Sugar Bush Connection

Beer Games 2: The Exploitative Sequel

Author: Andy Griscom

This hilarious sequel includes 40 new games, plus the outrageous Beer Catalog.

Look this: Appoggiandosi nel sigma sei: Una parabola del viaggio al sigma sei e ad un'impresa magra

Sugar Bush Connection

Author: Beatrice Ross Buszek

Part of the popular Connection Cookbook series, this is a wonderful look at maple sugar, a unique tradition and cooking favourite. Sugar Bush connection includes traditonal recipes and hints for collecting the syrup.

The Best of Wheeling or Bobby Flay Cooks American

The Best of Wheeling

Author: Junior League of Wheeling

Following the success of its first cookbook, Treat Yourself to the Best, The Junior League of Wheeling is proud to announce the publication of its second cookbook, The Best of Wheeling. It is a collection of old favorites from the many ethnic groups found in the area, as well as new recipes destined to become classics. A simple page layout, vintage photographs of Wheeling, historical information, and amusing anecdotes and facts are sprinkled throughout the book.

Book about: Mental Health Outcome Evaluation or Measuring and Improving Organizational Productivity

Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors

Author: Bobby Flay

Celebrate the tastes that make our country great — a lá Bobby Flay.

The bestselling author of Boy Meets Grill now provides recipes inspired by the great flavors of our country. Bursting with mouthwatering, full-color photographs and packed with 150 original and tantalizing recipes, Flay's latest cookbook reflects America's passion for bold, exciting food, and his own preference for sophisticated dishes that don't take hours to prepare. Flay tempts novice and experienced cooks alike with recipes for:

— Succulent Texas dry-rub barbecue
— Little Havana-style Cuban sandwiches

— Slow-roasted Pacific salmon

— Reuben sandwich only an Irish boy from New York can make

In addition, he kick-starts old favorites like tomato soup, chicken pot pie, baked ham, and apple fritters, giving them the kind of surprising, innovative twists that have made him one of the most emulated chefs in America. As elegant to look at as it is fun to cook with, Bobby Flay Cooks American will entice Bobby's multitude of fans, and is certain to bring him a host of new ones.

Author Biography:Bobby Flay is the owner of the Mesa Grill and Bolo restaurants in New York City; the star of two cable cooking shows, Food Nation and Hot off the Grill; is the food correspondent for The Early Show on CBS; and is the author of three previous cookbooks, Boy Meets Grill, From My Kitchen to Your Table, and Bold American Food. He lives in New York City. Julia Moskin has co-authored with Chicago chefs Gale Gand and Rick Tramonto, American Brasserie: Butter Sugar Flour Eggs; and with Rafael Palomino, Bistro Latino. She has contributed to New York, Saveur, and Metropolitan Home magazines. She lives in New York City.

William Rice

. . . highly personal. . . . His food is flavorful and fun to eat. The boy and the grill are well matched.

Jerry Shriver

His multitude of fans drool over his spiced-up cookbooks. . . And they flock to his New York restaurants.

Meredith Berkman

Celebrity chef Bobby Flay's new book, Boy Meets Grill, is becoming a barbecue bible . . .

I Can Cook You Can Cook or Dictionary of Food Compounds with CD ROM

I Can Cook, You Can Cook

Author: Wayne Brokk

Baltimore's favorite food personality is now gaining national recognition with his down-home style, no nonsense love of food, and recipes so simple and delicious folks everywhere will be saying: "I can cook, what he cooks!"

From his days as the proprietor of Baltimore's first casual restaurant to the popular Wayne's Bar-B-Que located on the Inner Harbor, Wayne Brokke is truly an American original. Now, more than 150 of Wayne's recipes are available to anyone who wants to enjoy simple, fast, and delicious home cooking that's more than just comfort food, it's comfort for the soul.

Peppered with Wayne's unique anecdotes, these easy-to-follow recipes also include Wayne's special hints for cooks that encourage experimentation and creativity. I Can Cook, You Can Cook! includes outstanding soups, salads, entrees, vegetable dishes, desserts, breakfast, and cool summer drinks, as well as helpful information Wayne has learned on his lifelong cooking odyssey.

Library Journal

Chef and owner of Wayne's Bar-B-Que restaurant on Baltimore's Inner Harbor, Brokke also has a popular weekly cooking spot on the local NBC station. Here are 150 of his favorite recipes, some of them local specialties like Maryland Crab Cakes, others more familiar comfort food such as Pot Roast and Quick and Easy Macaroni and Cheese. Brokke has a friendly, folksy style, and family anecdotes make up a large part of the text. He also includes kitchen tips with all recipes, whose ingredients, unfortunately, aren't presented in any particular order (and some of the lists are long). Most suitable for area libraries. Copyright 2003 Reed Business Information.

Go to: Men Bleed Too or Basic Care for Naturally Textured Hair

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients

Author: Shmuel Yannai

Providing comprehensive information on 30,000 compounds found in food, this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources. No other reference work is as complete or as comprehensive.

Cooking Soups For Dummies or Mrs Cubbisons Best Stuffing Cookbook

Cooking Soups For Dummies

Author: Jenna Holst

Homemade soup is truly one of life’s great pleasures. Hearty soups define good eating and put the comfort in comfort food. Discovering how simple and enjoyable soup is to make is equal only to the joy of tasting your own.

With Cooking Soups For Dummies, all you need know is how to boil water. Add to this, some basic advice on equipment plus tips on how to stock your kitchen pantry—and you’re well on your way to tackling the delicious assortment of recipes. But, first, you’ll get the lowdown on how to make quick work of such basics as:

• Various cutting methods—including chopping, cubing, dicing, mincing, shredding, and slicing
• Liquid foundations—including recipes for chicken, beef, vegetable, mushroom, fish, shrimp, and clam broth
• Soup safety—advice on proper chilling, storage containers, freezing basics (with a shelf-life table), thawing, and reheating
• Tips on improvising—incl uding halving and doubling recipes, remaking leftovers, ingredient substitutions, and lightening up with less fat

And now to creating your own kitchen itinerary for the delicious, nutritious, eclectic, and international world of soups . . . starting with:

• Fresh soup from the garden—including Sweet Potato Bisque, Thrifty French Housewife’s Soup, and Fresh Tomato Basil Soup
• Soup from the dairy case—including recipes for Cream of Mushroom Soup, Tomato Orange Bisque, and Broccoli Cheddar Soup
• Hearty meat and poultry soups—including recipes for Herbed Oxtail and Vegetable Soup, Scotch Broth, and Country Chicken Noodle Soup
• Seafood chowders andbisques—including recipes for Fresh Salmon Chowder, Manhattan Clam Chowder, and Easy Lobster Bisque
• Cold soups—including Avocado Soup, Vichyssoise, and Spanish Gazpacho

Full of great tips on garnishes, ideal meal pairings, and last-minute fixes, plus 100 recipes, eight pages of full-color photos, and several black-and-white illustrations, Cooking Soups For Dummies helps you discover one great thing about making soups: you don’t have to be a grandmother to cook like one!

Table of Contents:

Introduction.
PART I: The Soup Kitchen.
Chapter 1: Tooling Up.
Chapter 2: Stocking Up.
PART II: Souper Chef.
Chapter 3: Ready … Set … Soup!
Chapter 4: Soup Techniques.
Chapter 5: Liquid Foundations.
Chapter 6: Soup Safety.
Chapter 7: Playing with Your Food.
PART III: Alphabet Soup.
Chapter 8: Homemade Soup off the Shelf.
Chapter 9: Fresh Soup from the Garden.
Chapter 10: Soup from the Dairy Case.
Chapter 11: Soup from the Butcher.
Chapter 12: Soup from the Fishmonger.
PART IV: Souping Up.
Chapter 13: Season It!
Chapter 14: The Melting Pot.
Chapter 15: Chill Out.
PART V: From the Ladle to the Table.
Chapter 16: It's Your Serve.
Chapter 17: Fast Finishes.
PART VI: The Part of Tens.
Chapter 18: Ten Ways to Fix Soup Faux Pas.
Chapter 19: Ten Souperb Pairings.
Appendix: Metric Conversion Guide.
Index.
Book Registration Information.

Interesting textbook: Supplement Shopper or Natural Medications for Psychiatric Disorders

Mrs Cubbison's Best Stuffing Cookbook: Sensational Stuffings for Poultry, Meats, Fish, Side Dishes, and More

Author: Leo Pearlstein

When you think of stuffing, you probably picture Thanksgiving, turkey, and traditional dinner fare. But now that people all over the country are enjoying exciting new flavors, from fusion cooking to ethnic cuisine, maybe it's time to add a little pizzazz to your stuffing--and to your everyday meals, as well! Designed to take stuffing to new culinary heights, here is a superb collection of creative recipes from America's number-one stuffing expert, Mrs. Sophie Cubbison. Mrs. Cubbison's Best Stuffing Cookbook is a complete guide to the art of making delicious stuffing. It begins with the basics of preparing stuffing, and then offers one hundred easy-to-make kitchen-tested recipes--from Jambalaya Stuffing to Asian Ginger Stir-Fried, and from Citrus Yam Stuffing to Onion Souffl. Within its "Shaping Up" chapter, you'll learn how to turn stuffing into mouth-watering muffins, pick-up appetizers, and tempting desserts. Mrs. Cubbison has even included delicious low-fat, reduced-calorie recipes!

For over sixty years, pioneering chef Mrs. Cubbison reinvented the way we cook with stuffing. Today, her work, her creativity, and her name-sake company live on to reflect our ever-evolving tastes. With Mrs. Cubbison's Best Stuffing Cookbook in hand, you can add a touch of creativity not only to your holiday celebrations, but to every meal that you and your family enjoy.

Make It Easy Make It Light or Meals That Heal for Babies and Toddlers

Make It Easy, Make It Light

Author: Laurie Burrows Grad

Make It Easy, Make It Light offers a tempting array of quick, light dishes for the taste-conscious, time-conscious, and health-conscious cook. The "light" approach to cooking is a sensible return to balance and the basic foods that made up the traditional American diet before processed and fast foods became a way of life.

The author provides more than 200 recipes for appetizers, soups, salads, and entrées that are rich in flavor and nutrition while low in fat, sodium, sugar, and calories. Entrées range from Rock Cornish Game Hens Glazed with Cranberry Chutney and Baked Fish with Papaya Salsa to a selection of pizzas, pastas and calzone. Fresh baked breads and savory desserts, such as Hot Strawberry Soufflé and Italian Lemon Cheesecake are included as well, and accompanied by calorie counts.

Table of Contents:

CONTENTS

ACKNOWLEDGMENTS

FOREWORD BY ISADORE ROSENFELD

INTRODUCTION

Shopping for the Light Lifestyle

Equipped to Cook Light

Cook It Light and Easy

Make It Light—Make It Pleasant

The Ingredients of a Light Diet

Changing to a Light Lifestyle

Laurie's Light Larder

And, in Conclusion

APPETIZERS

Crudités

Curried Yogurt Dip

Yogurt-Dill Dip

Tofu Dip

Celery Root Remoulade

Oysters on the Half-Shell with Salsa

Spinach Tart

Terrine of Chicken with Mustard Sauce Coating

Chinese-Style Chicken Wings

Grilled Eggplant Appetizer

Moroccan Carrot Salad

Steamed Clams in Flavored Broth

Baked Corn Tortilla Chips

Salmon Slices Marinated with Lime Juice and Basil

Halibut Tartare

Marbled Tea-Steeped Eggs

BASICS AND SAUCES

Mexican Salsa

Light Red Sauce

Light White Sauce

Béchamel Sauce

Orange-Lime Relish

Apricot Spread

Cranberry Chutney

Papaya Salsa

SOUPS

Hot Soups

Creamy Carrot Soup

Make-It-Easy Vegetable Soup

Curried Asparagus Soup

Snow Pea Soup with Tofu and Enoki Mushrooms

Bok Choy and Bean Curd Soup

Egg Drop Soup with Com

Polpette di Pollo in Brodo

Spinach Ravioli in Brodo

Spicy Wild Rice Soup

Chunky Fish Chowder

Manhattan Clam Chowder

Cold Soups

Gazpacho Blanca

Cold Dilled Borscht with Chopped Cucumber

Mexican Gazpacho

Parsnip and Spinach Soup with Mustard Flavor

Chilled Summer Squash Soup with Fresh Herbs

Iced Broccoli Soup with Dill Flavor

Cold French Pea Soup with Mint

Chilled Tomato-Lime Soup

ENTRÉES

Poultry

Chicken

Chinese Chicken Cooked in Clay

Vertically Roasted Chicken with DriedMushrooms and Leeks

Yunnan Chicken

Chinese Chicken Stew

Tandoori Chicken

One-Pot Chicken

Apple-Baked Chicken

Glazed Orange Chicken

Grilled Chicken with Chinese Ginger Sauce

Chicken Packets with Dill Flavor

Poached Chicken Breasts with Basil-Lemon Sauce

Chicken Paillard

Grilled Mexican-Style Chicken with Salsa

Grilled Chicken Patties

Buttermilk Baked Chicken

Turkey

Turkey Scaloppine with Raspberry Vinegar

Stir-Fried Turkey Fillets with Broccoli Florets

Butterflied Turkey Breast on Apple-Flavored Stuffing

Ground Turkey Loaf with Creole Sauce

Minced Turkey in Lettuce Leaves

Rock Cornish Game Hens

Roasted Rock Cornish Game Hens with Lemon Flavor

Rock Cornish Game Hens Glazed with Cranberry Chutney

Belgian Rock Cornish Hens Waterzooi

Fish & Seafood

Grilled Swordfish with Spinach Pesto

Grilled Fish Escabeche

Japanese Grilled Fish Steaks

Grilled Packets of Fish, Rice, and Vegetables

Herb-Broiled Fish Fillets

Baked Fish with Dill Flavor

Cold Salmon Baked in Foil with Tangy Sorrel Sauce

Food Processor Fish Quenelles with Lemon Sauce

Poached Monkfish with Lemon Sauce

Baked Fish with Papaya Salsa

Chinese Steamed Shrimp with Black Bean Sauce

Greek Baked Shrimp with Feta Cheese

Spanish Shrimp and Rice

Cold Poached Shrimp in Creamy Watercress Sauce

Shrimp and Scallop Curry

Stir-Fry of Scallop and Swiss Chard

Scallops en Papillote

Cajun Crab Cakes

Meats

Veal

Make-It-Easy Ossobuco

Veal Chops Grilled with Herbes de Provence

Cold Roast Veal with Creamy Sauce

Terrine de Veau

Veal Chop with Sauce of Sun-Dried Tomatoes and Vegetables

Lamb

Rack of Lamb with Mustard Coating

Lancashire Hot Pot

Stir-Fried Lamb with Leeks

Beef

Flank Steak Grilled with Grainy Mustard Marinade

Marinated Chinese Hamburgers

Beef Borscht

Stir-Fried Beef and Green Beans with Sun-Dried Tomatoes

Pork

Stir-Fried Pork with Sugar Snap Peas

Grilled Marinated Pork with Sweet Mustard Sauce

Casseroles

Light Moussaka

Polenta Lasagne

Mexican Corn Pie with Chicken

PASTA, PIZZA, CREPES, RICE AND THEIR MORE EXOTIC RELATIVES

Pasta

Pasta with Light Red Sauce

Fettuccine with Creamy Mushroom Sauce

California Pasta

Vegetarian Chili on Angel Hair Pasta

Vegetable Pasta Primavera

Fusilli with Eggplant and Garlic Sauce

Hot and Spicy Chinese Noodles

Baked Pasta with Spinach-Ricotta Sauce

Chicken with Tomatoes and Fresh Herbs on Linguine

Stir-Fried Tofu with Vegetables on Buckwheat Noodles

Linguine with Sweet Red Pepper Sauce

Asparagus Flan with Pasta

Chinese Stir-Fried Fish and Three Squashes on Noodles

Pasta with Clams in Red Sauce

Pasta with Moules Marinière

Pizza

Calzone Filled with Chicken, Spinach, and Ricotta

Light Pizza with Red Sauce, Mushrooms, Onions, and Cheese

Crepes

Ricotta Cheese Whole-Wheat Blintzes

Blue Cornmeal Crepes

Rice

Brown Rice Baked with Vegetables and Tofu

Brown Risi e Bisi

Lemon Brown Rice

Brown Rice Pilaf with Asparagus and Mushrooms

Dilled Rice with Leeks

Rice with Tomato and Basil Flavor

Saffron-Flavored Rice

Curried Toasted Rice

Basmati Rice with Orange Flavor

Wild Rice Pilaf

Others

Couscous with Stir-Fried Vegetables

Carrot and Bulgur Pilaf

Curried Lentils

Mexican Bulgur

Toasted Barley and Dried Mushrooms Cooked in Broth

Mushroom-Flavored Barley

VEGETABLES

Asparagus Cooked in Foil

Crispy Onions

Braised Artichokes with Vegetables

Puree of Cauliflower

Broccoli with Sesame Flavor

Spicy Red Cabbage

Oven-Fried Potatoes

Brussels Sprouts with Basil

Puree of Carrot with Lemon Accent

Stir-Fried Kale with Garlic

Onions Baked in Their Skins

Creole Black-Eyed Peas

Spaghetti Squash with Vegetable Topping

New Potatoes with Dill

Stuffed Baked Potatoes

Braised Scallions

Butternut Squash with Ginger Flavor

Baked Cherry Tomatoes with Dill

Stir-Fried Zucchini in Black Bean Sauce

Sweet Potato and Carrot Tzimmes

Tomatoes Baked with Spinach Pesto

Turnips au Gratin

Baked Ratatouille

Mixed Vegetables Cooked in Lettuce Packages

SALADS

Two-Lettuce Salad with Creamy Horseradish Dressing

Fennel, Pepper, and Radish Salad with Lime Dressing

Arugula and Persimmon Salad

Mixed Green Salad with Light Vinaigrette

Coleslaw with Sweet and Sour Creamy Dressing

Greek Salad with Lemon-Herb Dressing

Romaine Lettuce and Grapefruit Salad with Red Onion

Spinach Salad with Creamy Curry Dressing

Watercress Salad with Orange and Red Onion

Sashimi Salad

Warm Grilled Salmon Salad

Gazpacho Salad

Sweet and Sour Chinese Cabbage

Pasta and Chicken Salad with Hot and Sweet Mustard Dressing

Sunomono (Japanese Vinegared Salad)

Jicama Salad

Mushroom Salad

Three-Pepper Salad with Oranges and Cumin-Flavored Dressing

Chicken and Watercress Salad

Show Pea Salad with Lemon-Ginger Dressing

Chilled Chinese Bean Curd in Sauce

Spaghetti Squash Salad

Brown Rice Salad with Crunchy Vegetables

Tabbouleh (Wheat Pilaf Salad)

Lentil Salad

Beet and Red Potato Salad with Mustard-Horseradish Dressing

Salad of Buckwheat Noodles with Crunchy Vegetables

Crab Salad with Sweet Peppers

BREADS

Whole-Wheat Popovers

Applesauce-Bran Loaf

Whole-Wheat French Bread

Buckwheat and Bran-Apple Muffins

Peach-Bran Muffins

Branberry Muffins

Fluffy Corn Muffins

Blueberry-Oat Bran Muffins

DESSERTS

Baked Fruit Compote

Blueberries in Snow

Apricot-Yogurt Swirl

Basic Poached Fruit

Pears Baked in Nectar

Frozen Pineapple Sherbet

Pineapple-Yogurt Refresher

Fruits with Port

Light Banana Freeze

Frozen Strawberry-Banana Yogurt

Hot Strawberry Soufflé

Raspberry Applesauce

Crisp Apple Tart

Italian Lemon Cheesecake

Yogurt Cheesecake

Papaya Broiled with Orange-Ginger Glaze

INFORMATION SOURCES

INDEX

Interesting textbook: Incorporating Women or Realising Strategy in Management

Meals That Heal for Babies and Toddlers

Author: Eileen Behan

For most childhood illnesses, rest and sound nutrition are the best medicine. When your little ones are ill, the foods you serve can alleviate their symptoms and even speed their recovery. But how do you know what to feed your ailing baby or toddler? What best soothes a sore throat, eases nausea, or relieves your baby's teething pains? Here Eileen Behan, registered dietitian, professional nutritionist, and mother of two, provides the answers. You'll discover:

• Comfort food classics like rice pudding and cinnamon toast
• Nutritious fluids and soups to soothe the symptoms of a common cold
• Easily digestible foods that can relieve an upset stomach
• Imaginative, no-sugar-added snacks for healthier teeth
• Iron-rich dishes, and foods that aid iron absorption
• High-fiber muffins, breads, dips, and desserts for regularity
• Fun foods with the right amount of cholesterol for growing bodies
• Just the right home remedies for fevers and flus
• Calming recipes for a good night's sleep

Eileen Behan explains the connection between food and common childhood illnesses from asthma to ear infections to headaches to vomiting—and gives you recipes for simple, delicious, kid-pleasing dishes that will actually help your child feel better faster.

Library Journal

Written especially for parents/care givers, this is another excellent book on the value of nutrition that will be highly useful when children are ill. Behan, a registered dietitian and mother (Cooking Well for the Unwell, LJ 5/1/96), has provided home-remedy nursing suggestions as well as recipes to use for common childhood illnesses, such as colds, nausea, ear infections, vomiting, sore throats, teething, asthma, upset stomachs, irregularity, fevers, and flus. This is an expansion of Cooking Well, which had a chapter on sick children. Included are tempting, low-cholesterol, low-sugar, low-fat, iron-rich, easily digested, high-fiber, and fun foods that will please kids and help make them well. Highly recommended for all health collections. [Index not seen.]Loraine F. Sweetland, Rebok Memorial Lib., Silver Spring, Md.

Fine Art of Japanese Food Arrangement or Tortilla Lovers Cookbook

Fine Art of Japanese Food Arrangement

Author: Yoshio Tsuchiya

Japanese cooking, it is often said, is to be eaten with the eyes. So compelling are the food arrangements that the diner experiencing a traditional meal for the first time often finds that his or her impressions of the presentation overshadow the actually taste of the food.

In Japanese haute cuisine, all the senses are involved. Taste, smell, sight, touch, and even hearing contribute to a total, subtle harmony of beauty and flavor.

It is this expert merging of food and vessel-minimalism achieved with great skill-that captivates. Each vessel is chosen for its color, shape, and compatibility, and each should be a work of art. When foods are arranged in such plates, dishes, and bowls, they come alive; the savoriness of the food is visually augmented by splashes of colorful glazes and the fluid curves of the hand-crafted tableware.
The Fine Art of Japanese Food Arrangement introduces this traditional approach for the first time in English. It explores the intimacy between the eye and the palate and opens up a way to greatly increase one's pleasure in the simple, creative, and universal act of eating.

Ceramics Monthly

beautifully illustrated

Florence Fabricant

Americans are used to heaping plates, but Japanese food is presented in a minimalist style and was a profound influence on nouvelle cuisine starting in the 1970's. "The Fine Art of Japanese Food Arrangement" by Yoshio Tsuchiya explains the rules, which depend not only on the kind of food and type of vessel used, but also on the seasons. Food, the book explains, is usually arranged to honor "the beauty of empty space" in patterns called flat, bowl, piled up, jumbled, nestled, scattered, even cedar tree, a kind of pyramid, all diagrammed in the book. To prevent dull symmetry, pieces of food look best in odd numbers; sashimi is always arranged with three, five or seven slices. The book includes many photos of utensils and containers, as well as their history. -- New York Times

See also: Knife Fork and Spoon or Shake off the Sugar Cookbook

Tortilla Lovers Cookbook

Author: Bruce Fischer

What could be better than a fresh, hot, homemade tortilla? Featuring traditional southwestern favorites and exciting, innovative tortilla dishes, this cookbook spotlights the versatility of the tortilla in Southwestern dishes including appetizers, soups, salads, main dishes, and desserts. Over 100 tantalizing tortilla recipes.

Recipes from Central Market or Bread Baking Revised

Recipes from Central Market

Author: Phyllis Pellman Good

From the Inside Flap

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

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

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

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

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

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

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

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

Publishers Weekly

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

Interesting book: Rumsfelds Wars or The Commission

Bread Baking, Revised

Author: Lou Seibert Pappas

We've updated a sought-after traditional bread baking book by a prolific cookbook author who is a baking specialist. Look for more than 100 recipes:

- plain and wholesome loaves

- brioches and other egg breads

- specialty rolls

- sourdoughs

- dessert breads

- international holiday breads

Directions are given for heavy-duty mixers using dough hooks and for food processors; the "quick-mix" method is used for many recipes.

Food and Cooking of Eastern Europe or Hotel Del Coronado Cookbook

Food and Cooking of Eastern Europe

Author: Lesley Chamberlain

The Food and Cooking of Eastern Europe, first published in 1989 and a companion volume to Lesley Chamberlain’s acclaimed The Food and Cooking of Russia, surveys the rich and diverse food cultures that were known to few people in the West during the half century when Europe was divided. It contains more than two hundred recipes interwoven with historical background and notes from the author’s extensive experiences traveling through Central and Eastern Europe. When originally published this practical cookbook revealed how the world’s most delicious sausages, goulash and sauerkraut, fruit dumplings, cheesecake, and many other dishes tasted in their homelands. Now, in a quite different political world, this book is a vital resource for remembering life before the Iron Curtain was lifted.This Bison Books edition contains period illustrations and a new introduction by the author that describes how dramatically this region and its food have changed since the end of Central and Eastern Europe’s isolation in 1989.

New interesting book: Le Manuel de Média :un Indicateur Complet devant la Publicité de la Sélection de Média, la Planification, la Recherche et l'Achat

Hotel Del Coronado Cookbook

Author: Beverly Bass

Take home more than just memories of this world-class resort. This catalog of classic cuisine by the Del's former food and beverage directior lists complete meals as served in the ballrooms and dining rooms. Included among the menus are the presidential banquets, the world-famous Sunday brunch, choice dishes of celebrities, and the menu from the hotel's million-dollar birthday bash.

Publishers Weekly

This California coastal institution, which opened in 1888, is a Victorian enormity--complete with cupolas, dormer windows, Deco menus and many memories; a photo, circa 1958, shows Ronald Reagan's tousled family on the beach, ready for anything. (The menu for a lunch Reagan hosted is duly reproduced, from chilled avocado soup with caviar dot to almond petits fours.) And so the appeal of a book collecting recipes from the hotel's first century is bound to seize nostalgists who appreciate rather quaint American ideas of elegance, whether this means Boursin-stuffed strawberries (with caviar), Milton Berle's vodka-steamed lobster with Dijon sauce, or a colossal chocolate truffle tree. Recipes in profusion will entertain readers, and provide a good starting point for entertaining in the old style. Color photos of famous visitors are fetchingly naive. Bass was food and beverage director of the Coronado for 12 years. Photos not seen by PW . (Aug.)

BookList

The former food-and-beverage director of the Hotel Del Coronado, a well-known Southern California resort, captures, via more than 350 recipes and 30 menus, both the hotel's spirit and its gastronomy. Perhaps more appealing than the recipes are the stories of presidential dinners prepared for Nixon, Carter, and Reagan, and of celebrity celebrations, from the twenty-fifth anniversary party of "Some Like It Hot" to Beverly Sills' retirement dinner. Preparation itself eschews simplicity for grandeur; in fact, at least half of the recipes are chef standards--steak tartare, hoppin' John salad, mimosa cocktails, and medallions of Alaskan salmon. Still, ideas for weddings, beach parties, holidays, and casual entertaining are creative, allowing readers to copy the tried-and-true successfully.

Healing Tonics or Williams Sonoma

Healing Tonics: 101 Herbal Drinks to Restore and Revitalize the Body and Soul

Author: Jeanine Pollak

Bring the Juice Bar Home with These Simple, Nourishing Formulas!

Now you can mix up health-promoting herbal concoctions right in your own kitchen! From teas and tinctures to smoothies, elixirs, and healing soups, these tasty recipes are easy to make with common ingredients and basic cooking equipment. Tonics are safe and enjoyable to take on a regular basis to promote the strength, immunity, and energy you need to feel better and stay healthier day after day.

Whether you are feeling stressed or low in energy, wish to boost your mental clarity or increase your stamina, want to ease digestive discomfort or support heart health, Jeanine Pollak has formulated an all-natural herbal tonic to meet your individual needs. Nurture your own well-being with recipes such as:

Garden of Eden Elixir - Instant Kiss Euphoria Honey - Tarzan's Total Tonic - Cyclone Cider Deluxe - Spaz-Away Tincture - Post-Potluck 911 - Summer Superman Energy Shake - Steamin' Mama's Lemonade - Herbal-a-Go-Go Energy Elixir

Table of Contents:

Acknowledgments

Introduction to Healing Tonics

Making Teas, Tinctures, Cordials & Elixirs

Vitality Boosters & Energy Enhancers

Immune Tonics: Building Our Natural Defenses

Brain Tonics & Memory Enhancers

Healthy Heart & Circulatory Tonics

Men's Tonics: Strength and Vitality Enhancers

Women's Herbal Allies: Special Tonics for Life's Different Phases

Digestive Tonics

Herbal Detox: Balanced Formulas for Cleansing

Soothing Blends for Stress and Insomnia

Athletic Endeavors: Performance Enhancers

Structural Healing: Recovery Tonics

Mystic Herbals

Seasonal Tonics for Health and Good Clear

A Materia Medica of Tonic Herbs

Glossary

Resources

IndeX

New interesting textbook: Defying Dixie or Unexpected George Washington

Williams-Sonoma: Mantecadas

Author: Beth Hensperger

Forty kitchen-tested recipes offer standout versions of the not-so-humble muffin. These chewy delights include fruit-, nut-, and spice-flavored varieties as well as less common ingredients like shallots and cheese. Coffee cake and quick bread recipes are included.

Cook Zen Cookbook or Southern Heirloom Cooking

Cook-Zen Cookbook: Microwave Cooking the Japanese Way--Simple, Healthy, and Delicious

Author: Machiko Chiba

The Cook-Zen pot is a microwave-cooking innovation that creates amazingly delicious, healthy meals in minutes. This companion cookbook presents more than 80 recipes for Japanese-style veggies, rice dishes, meat, chicken, fish, even desserts, all simplified for home cooks. The Cook-Zen delivers perfectly cooked sushi rice and crisp vegetables every time.

Interesting book: Classic Cocktails or Fruit Sweet Sugar Free

Southern Heirloom Cooking

Author: Norma Jean Mcqueen Haydel

Everyone who knows Norma Jean McQueen Haydel knows that she's a supreme cook, that she's the steward of the McQueen family recipes. But she didn't measure when she cooked. Or write things down.Norma Jean's brother Horace got to worrying about this. He cooks, too, but his repertoire isn't as vast as Norma Jean's. So he began bothering her about writing down how she makes her many dishes. "I didn't want Norma Jean's recipes, or our Mama's recipes, to be lost. We have kids coming. And other folks love to eat at my sister's table, too." So the two got busy recording their treasured family recipes from the South. This collection of more than 250 dishes are their best ones. "This is food you will absolutely enjoy," says Horace. "Traditional, full of marvelous flavor, 'enhanced' old-timeys!"

Norma Jean and Horace have put together the full line-up: Crawfish Bisque, Poblano Cream Soup, Wilted Spinach Salad, Smothered Pork Ribs, Zesty Broasted Chicken, Baked Catfish, Cajun Rice Jambalaya, Stuffed Cornbread, Five-Flavor Pound Cake, Margarita Pie, and on and on. "This is food to pass on to your loved ones!" says Horace. "You'll want to try it—again and again!"

Fish and Game Cookbook or Brewing in New Hampshire

Fish and Game Cookbook: Over Two Hundred Time-Honored Recipes

Author: Sylvia G Bashlin

The Fish and Game Cookbook provides dozens of outstanding dishes, many of which have been neglected by standard cookbooks. Sylvia Bashline presents an array of tempting options for preparing all manner of fish and game: pheasant, quail, woodcock, ruffed grouse, wild turkey, rabbit, deer, all types of trout, northern pike, salmon, shad, bluefish, and more. The simple, yet elegant recipes include: Venison Moussaka, Shark Tetrazzini, Trout with Cucumber Sauce, Broiled Goose in Mustard Sauce, Curried Fried Squirrel, Baked Striped Bass with Shrimp Stuffing, Almond-stuffed Shad, and much, much more.Also here are tips and recipes for clay pot cooking, Dutch oven cooking, making jerky and pemmican, and cooking and baking with berries, fruit, wild greens, mushrooms, and wild nuts. Bashline also suggests appropriate wine to go with each type of game. This bountiful cookbook is perfect for the sportsman or anyone who enjoys dining on fresh fish and game. (6 X 9, 272 pages)

Read also Wanderlust or Art of the Palate

Brewing in New Hampshire (Images of America Series)

Author: Glenn A Knoblock

Brewing in New Hampshire explores the fascinating history of the state's beer and ale brewing industry from Colonial days, when it was home and tavern based, to today's modern breweries. The book's many unusual and rare illustrations document the state's earliest brewers, including its most famous brewer, Frank Jones. Many lesser-known breweries that operated here are also covered, including the state's only brewery to be owned and operated by a woman before the modern era. The book concludes with a look at the craft-brewing business in New Hampshire and is a must for anyone interested in local history or for those who simply enjoy a good New Hampshire beer and wonder how it all began.

Dessert First or Kentuckys Best

Dessert First

Author: Ohio Hospitality Educational Foundation

Dessert First is a unique assortment of restaurant quality desserts and the occasional twist on the old family favorite. Gathered from a group of professional chefs, foodservice instructors, and award-winning high school culinary students, this book is guaranteed to make you want the last course first!

Look this: Desperation Entertaining or Pig Perfect

Kentucky's Best: Fifty Years of Great Recipes

Author:

From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth-watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake!

Va de Vi Cookbook or Wandering and Feasting

Va de Vi Cookbook

Author: Kelly Degala

The Va de Vi Cookbook features recipes from Chef Kelly Degala's "small plates" menu at award-winning Va de Vi Bistro & Wine Bar near San Francisco, plus an illuminating discussion on wine tastes and styles by Brendan Eliason. Organizaed by season and taking advantage of the freshest available ingredients, Chef Degala's recipes are meant to be an inspiration to both experienced and novice cooks.

Interesting textbook: Automated Information Retrieval or International Financial Market Investment

Wandering and Feasting: A Washington Cookbook

Author: Mary Houser Caditz

Filled with more than two hundred delectable contemporary recipes celebrating Washington's bounty, Wandering and Feasting takes readers on an exciting culinary journey through the state. Vignettes on local communities note each region's history and its native and cultivated foods. These foods are then highlighted in delicious regional recipes such as Seattle's Saki Salmon; Long Beach's Cranberry Mousse in Hazelnut Butter Crust; Walla Walla's Sweet Onion Confit; and Pullman's Cougar Gold, Apple, and Onion Soup.

Hana Sushi or Indian in 6

Hana Sushi

Author: Boutique Sha

Hana Sushi: Flower Sushi Rolls is filled with rolled numerous designs for making entertaining and delicious party food. By adding some simple ingredients to rice or vibrant vegetables, all you have to do is roll and cut and fanciful designs appear: animals, faces, cars, fruit, dogs, cats, pandas, and as well as dozens of other cute designs. The book is arranged by the season "have a tulip in the spring, bright sun in the summer, a snowman in the winter" and by occasions like housewarmings, New Years, or a child's birthday party. It includes step-by-step instructions and detailed photographs that are easy to follow. With all these fun ideas, Hana Sushi is the perfect book for adventurous cooks who want to bring a personal and unexpected touch to their entertaining.

Shirley Reis - KLIATT

This book is sure to circulate widely due to the increasing popularity of sushi. By adding some simple ingredients to rice or vegetables, all you have to do is roll and cut to create such fanciful designs as Panda, Bunny, Dandelion, Snail, Butterfly, Swirl, Snowman, Turtle, Basketball, Soccer Ball, and many others, along with pressed sushi and decorated sushi cakes. Beautiful full-color photographs along with step-by-step instructions accompany each recipe. Basic techniques are scattered throughout the book, providing information about the various ways to roll different sushi and how to make pressed rice and vinegared rice, along with a conversion table and frequently asked questions. This is a fabulous book that is sure to entice both basic and experienced cooks who want to bring an unexpected touch to their entertaining. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Kodansha, 89p. illus., Ages 12 to adult.

Read also Princípios de Marketing

Indian in 6: 100 Irresistible Recipes That Use 6 Ingredients or Less

Author: Monisha Bharadwaj

Indian in 6 dispels the myth that Indian cooking is complicated and time-consuming. With just 6 ingredients you can create tasty food in a matter of minutes.

Wine Basics or Feast of India

Wine Basics: A Quick and Easy Guide

Author: Dewey Markham

a quick, basic guide for everyone who wants to know just enough about wine to enjoy it … "Dewey Markham’s book reinforces the simple pleasures a bottle of wine brings at the table with good food, good friends and family. He takes the mystery, which often alienates new wine drinkers, out of wine, while retaining the romance that makes wine unique." —Robert Mondavi from the Foreword In this light-hearted and intelligent reference, wine authority Dewey Markham gives you, faster than you ever thought possible, the confidence and knowledge to really enjoy choosing and drinking wine. You’ll learn how to apply the principles and information in this book to any wine you may encounter, no matter where it is made. Through a series of quick takes, Markham shows you:

• How to deal with wine lists and waiters
• How to get the best value when buying wine in a store
• How to decipher the ten standard items of information on every wine label
• A simple method for judging the quality of any wine
• How to store and serve wine
• How wine is made and packaged

Wine Basics also uses easy-to-understand charts to illustrate the range of tastes in white and red wines and includes a comprehensive but user-friendly vocabulary to describe these tastes.

Table of Contents:

Why Drink Wine?.
The Taste of White Wine.
The Taste of Red Wine.
The Smell of Wine.
The Look of Wine.
How Wine Is Made--The Basics.
How Wine Is Made--The Manufacturer's Options.
Pink, Sweet, and Bubbly.
How Wine Is Packaged.
The Wine Label.
Vintage, and What It Means.
How to Buy Wine in a Store.
Storing Wine.
Serving Wine.
How to Buy Wine in a Restaurant.
Wine and Food.
Where Do You Go from Here?.
Selected Bibliography.
Appendices.
Index.

Book about: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Feast of India

Author: Rani

"Traditional curries and kabobs, pilao and dals--some 150 in all.... What differentiates this from the standard compendiums is Rani's nod to the past and the present." --Booklist