Quick Cooking Book: January 2009

Friday, January 30, 2009

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!

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.

Thursday, January 29, 2009

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.

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.

Wednesday, January 28, 2009

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

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.

Tuesday, January 27, 2009

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.

Monday, January 26, 2009

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.

Sunday, January 25, 2009

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

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.

Saturday, January 24, 2009

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!"

Thursday, January 22, 2009

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.

Wednesday, January 21, 2009

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!

Tuesday, January 20, 2009

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.

Sunday, January 18, 2009

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.

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.

Saturday, January 17, 2009

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.

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

Let the Flames Begin or Retox

Let the Flames Begin: Tips,Techniques,and Recipes for Real Live Fire Cooking

Author: Chris Schlesinger

All the secrets, all the fun, and hundreds of great recipes for real grilling. They burst on the culinary scene a dozen years ago with the genre-defining Thrill of the Grill; now they're back to demonstrate once again their cardinal principle: cooking your food can be as much fun as eating it. The surest route to backyard nirvana, say Chris Schlesinger and John Willoughby, is to always cook with the real thing—live fire. To make it easy they've put more of everything into this new grilling bible: more useful information, more effective techniques, more imaginative and flavor-packed recipes, more ways to make grilling not just a technique but a way of life. With detailed descriptions of each live fire cooking technique, over 250 spectacular recipes, and advice on everything from accurately gauging doneness to knowing when (and, more importantly, when not) to cover your grill, this entertaining book will take you all the way to grilling mastery—and we know you'll enjoy the trip. 16 pages of color photographs, 35 drawings.

Author Biography: Chris Schlesinger owns The East Coast Grill in Cambridge, Massachusetts, and The Back Eddy in Westport, Massachusetts. John Willoughby is an executive editor at Gourmet magazine. He lives in New York City.

Retox: Booze, Use, and Snooze Your Way to Personal Fulfillment

Author: Jennifer Traig

So long, South Beach. Farewell, fat-free. Adieu, tofu. Retox is here to help bring back the good times and friends that fell by the wayside on that mind-numbing path to health and well-being. Putting the fun back in dysfunction, this antidote to detoxification calls out soul-searching, colon-cleansing, fasting, and fish oil. Broken down into informative chapters on all aspects of life from Diet to Grooming to Relationships to Career Retox goes where no book has gone before. It asks the tough questions such as: "When did irrigating one's bowels become a pastime of the rich and neurotic?" It offers tips on better loving while under the influence. It reveals exclusive Pretty Mess Makeover tips and much, much more! Far more effective than acupuncture, and not a total crock like reiki, Retox is designed to produce real change.

Friday, January 16, 2009

Grands Vins or Restaurateur

Grands Vins: The Finest Chateaux of Bordeaux & Their Wines

Author: Clive Coates

By far France's largest fine-wine region, Bordeaux is also arguably its greatest, and perhaps the greatest in the world. Grands Vins is the most comprehensive survey of these wines ever published. Following an introduction detailing the history, the geography, the grape varieties, and other regional wine-making idiosyncrasies, Clive Coates--who is reputed to know more about the estates and their wines than the owners themselves--profiles the leading châteaux and assesses their top red and white wines. He discusses the respective qualities, taste characteristics and merits of just about every fine Bordeaux wine made in the last thirty years and more, listing its state of maturity and optimum drinking periods in succinct and accessible form.
Since the publication of Clive Coates's Claret in 1982, the Bordeaux region has seen many changes. There has been a run of bumper, successful red-wine harvests unparalleled in recent times. Perfectionist control of the viticultural process is now commonplace not just at the top of the hierarchy but right down to cru bourgeois level, and the vineyards planted following the great February 1956 frost have reached full maturity, producing a quality and consistency that Bordeaux has until now never enjoyed. Moreover, a revival in the fortunes of Sauternes and a revolution in the techniques of dry-white wine making means that the quality of these wines matches that of the reds. For the historian, too, there is far more documentation available about the illustrious pasts of many Bordeaux châteaux than a decade ago; many estates have initiated long-overdue research into their archives, and scarce nineteenth-century books have been reprinted infacsimile.
Essential reading for anyone who has cellared or intends to buy Bordeaux wines, Grands Vins is a lucid voyage through the histories of the leading estates, a convivial encounter with their personalities, a fascinating lesson in contemporary wine-making techniques, and above all a celebration of preeminent wines.

Go to: Direction

Restaurateur

Author: Noel Stein

This documentation of success in the restaurant industry details how restaurants work, from the moment customers enter to when the food is served. Stein's hilarious tales range from building Playboy Clubs worldwide to launching Tony Roma's rib joints.

Cooking with Pomiane or Engine 2 Diet

Cooking with Pomiane (Modern Library Food Series)

Author: Edouard de Pomian

First published in France in the 1930s, Cooking with Pomiane continues to inspire today's chefs with its inventive simplicity. Edouard de Pomiane turned classic French cuisine on its head, stripping away complicated sauces and arcane techniques to reveal the essence of pure, unadorned good cooking. A food scientist, he offers lucid explanations for why food behaves as it does. Read him and the cream in your gratin dauphinois will never separate, your pot au feu will never be stringy, and your choux pastry will puff to astonishing proportions. Pomiane's great accomplishment was to restore confidence to the cook, and joy to the kitchen. Cooking with Pomiane spills over with amusing stories and more than three hundred superb and streamlined recipes; it is as much a delight to read as it is to cook from. This Modern Library edition is published with an Introduction by the renowned food writer Elizabeth David.

Book about: Der Neue Industriestaat

Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan That Lowers Cholesterol and Burns Away the Pounds

Author: Rip Esselstyn

As a fireman Rip Esselstyn has helped people and saved lives, but with his ENGINE 2 DIET plan he will help save lives on a much larger scale. A world-class professional triathlete-turned-fireman, as well as the son, grandson and great-grandson of renowned physicians, Rip Esselstyn knows how to live a healthy lifestyle. So, when he learned that one of his fellow Engine 2 firefighter's cholesterol level was dangerously high, he immediately went into action. First, he created THE ENGINE 2 DIET, a 28-day health and weight loss program. Next, he enlisted not only his at-risk friend, but the entire firehouse to follow the plan. Everyone lost weight (some more than 20 pounds!), lowered their cholesterol and improved their overall health. Encouraged, Rip went on to further prove the effectiveness of his plan through a citywide study--and the results were even more amazing! In this easy-to-follow, 28-day program, readers are given a choice of two plans; the Fire Cadet Plan begins with a "flexitarian" approach to eating that includes a nutrient-rich, mostly plant-based diet featuring fresh fruit, vegetables, whole grains, legumes, nuts, seeds, some fish and chicken, and the other, the Firefighter Plan, is all plant-based. To ensure every reader's success, THE ENGINE 2 DIET also includes recipes, meal plans, grocery lists, cooking tips, and a firefighter-inspired exercise program to boost metabolism, build strength and endurance.

Gourmet Indian Cookbook or Ammas Cookbook

Gourmet Indian Cookbook

Author: Arvind Saraswat

- The world of Indian spices - Sauces--the foundation - Vegetable shapes - Easy menus

Go to: Incidents in the Life of a Slave Girl Written by Herself or And His Lovely Wife

Amma's Cookbook: From Indian Village to Internet, Vol. 1

Author: Amma

Amma ("mother") is an Indian housewife and grandmother who began posting recipes for her children on the Internet when they moved overseas and missed her cooking.

From this simple beginning in 1996, Ammas.com has grown to be the world's largest and most successful Asian food and lifestyle Web site, audited at more than 2 million hits per month. Demand for a cookbook from site users has led to this superb collection of genuine Indian recipes adapted for international use. These include traditional vegetarian, chicken, lamb, and game dishes, vegetables, dals, rices, breads, and seafood. Let Amma introduce you to crayfish in a creamy curry, stuffed eggplant, golden fried coconut rice, cashew nut curry, and other exquisite new dishes and exotic flavors you can create at home.

Recipes are presented in easy-to-follow steps, with explanations of Indian spices, flavorings, and cooking techniques, and every dish is photographed in color. Amma also provides delightful anecdotes of Indian village life, which convey the warmth, love, and traditional values of her upbringing.

Not a book for chefs, full of recipes you might find in an Indian restaurant, instead Amma offers recipes for cooks, with food from a mother's kitchen.

Amma is the pseudonym for a southern Indian housewife who wishes to remain anonymous, but who is known through her Web site to millions.

Thursday, January 15, 2009

Ice Cream or Beat That Cookbook

Ice Cream

Author: Robert T Marshall

Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process to the marketing and distribution of the finished product. Ice Cream, Sixth Edition continues to serve as a primary educational authority for students in food science and dairy science, as well as an authoritative resource for all aspects of the ice cream industry.

1	The Ice Cream Industry	1
2	Composition and Properties	11
3	Ice Cream Ingredients	55
4	Flavoring and Coloring Materials	89
5	Calculation of Ice Cream Mixes	119
6	Mix Processing	149
7	The Freezing Process	171
8	Refrigeration	207
9	Packaging, Labeling, Hardening and Shipping	225
10	Soft-Frozen Dairy Desserts	253
11	Sherbets, Sorbets and Ices	265
12	Fancy Molded Ice Creams, Novelties and Specials	275
13	Analyzing Frozen Desserts	295
14	Cleaning, Sanitizing, Microbiological Quality and Safety	327
15	Formulas and Recipes	343
	Index	357

Book review: Preparing Learners for E Learning or Leadership in Safety Management

Beat That! Cookbook

Author: Ann Hodgman

Thoroughly entertaining, Ann Hodgman is back with more "horrifyingly delicious" recipes for entertaining, holidays, potlucks, and other occasions when the very best food is mandatory.

Zest for Life or Lumiere Light

Zest for Life: Classic Dishes for Family and Friends from the '50s to the '90s

Author: Diane Clement

Containing more than 150 recipes, Zest for Life looks back on five decades of cherished dishes. Each era is represented, from 1950s standards such as The Ultimate Macaroni and Cheese to fusion dishes of the 1990s such as Portobello Mushroom Pizzetta. These down-home, delicious recipes are for cooks at all levels of experience. Color photographs are included.

Lumiere Light: Recipes From the Tasting Bar

Author: Rob Feeni

Here are 90 of the most popular dishes and drinks from the Lumiere Tasting Bar in Vancouver, an international culinary hot spot with a seductive glow, tapa-sized portions of sublime cuisine, and sophisticated cocktails. Now home cooks can reproduce these tantalizing tidbits for their own entertaining: Short Rib Sandwich, Duck Breast Salad with Vanilla-Poached Quince and Pomegranate, Truffled Raw Milk Camembert with Roasted Figs and Brioche, and India Spice Ice Cream. The drinks section includes the Sidecar, the French 75, and the Sazerac.

Publishers Weekly

The recipes for cocktails and food from the tasting bar at swank Vancouver restaurant Lumiere are many things-inventive, time-consuming, multi-layered-but "light" they are not, neither in the caloric sense, nor in the whipping-up-something-quickly sense. Feenie, Lumiere's chef/owner, and Coldham, its sous chef, certainly cannot be faulted for presenting the same old thing. Deep-Fried Brandade with Black Olive Tapenade temptingly rolls chunks of cod and potatoes in breadcrumbs, then crisps them. In an example of successful fusion, Sake and Maple Marinated Sablefish with Hijiki-Soy Sauce marries Japanese flavors with a Canadian classic, maple syrup. Other dishes, however, sound overpoweringly rich, like Squash and Mascarpone Ravioli with Truffle Butter. The one thing all have in common is their complex preparation. Lumiere Shepherd's Pie takes comfort food haute with layers of duck confit, caramelized onions, roasted corn and truffled mashed potatoes stacked in a mold. It's a clever concept, but a lot of work. Color photos. (July 1) Forecast: Feenie's earlier book, Rob Feenie Cooks at Lumiere (published here by Ten Speed Press as Lumiere in 2001), has sold 15,000 copies in North America, but this new work looks like a tough sell in the U.S., where Feenie's restaurant is not well-known and lengthy ingredient lists tend to put off home cooks. Copyright 2004 Reed Business Information.

Wednesday, January 14, 2009

Appetizer Atlas or Cooking With Fire And Smoke

Appetizer Atlas

Author: Arthur L Meyer

The ultimate single-source cookbook for a world of appetizers
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Arthur L. Meyer (Austin, TX) is a professional chef, pastry chef, and consultant for commercial bakeries.
Jon M. Vann is an award-winning chef, restaurant consultant, and a food writer for the Austin Chronicle.

People

Enough dish to feed Martha Stewart lovers and loathers alike in this scrupulously reported bio.

USA Today

Christopher Byron has redefined the Martha Moment.

New York Times

Jaw-dropping tales of excess and success.

What People Are Saying

Dean Fearing
A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas.

James McNair
Meyer and Vann deliver a dazzling array of little treasures with big flavors. Browsing through their creative recipes made me want to nibble my way around the world.

Antonia Allegra
The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires. BRAVO!

Anthony Bourdain
Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas.

Interesting textbook: Tactical Medicine or Criminal Procedure

Cooking With Fire And Smoke

Author: Phillip Stephen Schutz

This winning combination of cookbook and equipment guide provides an extraordinary collection of recipes for grilled, smoked, and rotisseried dishes, along with detailed instructions on buying, caring for, and accessorizing a barbecue (from a ten-dollar hibachi to an elaborate gas grill).

Schulz's savory flavoring suggestions include a variety of woods, seasonings, marinades, bastes, sauces, and dry rubs -- all with simple, clear directions on how to use them. These, and hundreds of exciting recipes -- from down-home chicken and ribs to more exotic fare, such as Mustard Seeded Grilled Chicken, Maple and Cob Smoked Ham, Beer Poached Polish Sausage, and Sesame Speckled Butterfish -- turn grill cooking into a culinary adventure. And a surprising, delightful array of seafood, meat, and vegetable kebobs offers exciting twists for skewers.

For anyone with a terrace, backyard, a little fire or imagination, Cooking with Fire and Smoke is a necessary resource.

Publishers Weekly

Schulz demonstrates how creative, yet facile, barbecues can become for those backyard grillers who never venture beyond hot dogs, hamburgers and the occasional steak. He discusses various cookers, fuels (even hard-shelled nuts are usable) and long-handled utensils. He fancies the charcoal grill, but advises owners of covered gas cookers to enhance food flavor with strong marinades and basting sauces, and by adding a handful of damp wood chips to the rocks. Brush cooking oil on the metal grids of all cookers, he suggests, to prevent sticking, and after the meat is removed, place aluminum foil, shiny side down, on the grids to facilitate self-cleaning. Once these basics are absorbed, the backyard cook will be ready to toss off such chefs d'oeuvre as turkey breasts with rhubarb-ginger dressing, screwdriver duck, smoked bacon and eggs, Seattle Indian baked salmon, and short ribs with lime and beer. Better Homes & Gardens Cook Book Club alternate. (May)

Through Europe with a Jug of Wine or Waiter

Through Europe with a Jug of Wine

Author: Morrison Wood

Through Europe with a jug of Wine is a gastronomic guide containing over 300 delicious, workable recipes for hors d'oeuvres, soups, fish, shellfish, meat, game, poultry, sauces, vegetables, potatoes, pastas, rice, salads, eggs, cheese, and desserts, plus a chapter on European wines.

Morrison Wood and his wife traveled extensively in Europe, through the British Isles, France, Italy, Switzerland, Germany, Holland, and Belgium to create this encompassing cookbook. Wood wrote, "Until we sailed from Cherbourg we visited 156 cities and towns, and by 'visiting, ' I don't mean we just passed through. We explored every community, saw the best that it had to offer historically, architecturally, culturally, and gastronomically. I collected hundreds of recipes during our travels. The recipes included in this book can be made in almost any American home, and the ingredients called for can be obtained in almost any American market, or, in some cases, specialty food shops.

New interesting book: La Gestion financière pour le Public, la Santé et Pas pour profit les Organisations

Waiter!: The Humor and Pathos Beyond the Plate

Author: Matthew K Foster

"Hi, my name is Matt, and I'll be your waiter tonight." Since becoming a waiter, Matthew Foster has uttered these words 67,892 times, he has cried on the job 11 times, has had two nervous breakdowns, and has committed 27 acts of anonymous revenge on rude restaurant patrons. Now this comic essayist brings you his take on the modern American dining experience.

In the comic spirit of Dave Barry and Drew Carey comes a humorous look into the trenches of America's true favorite pastime: dining out. From tales of waiting on the Reverend Jimmy Swaggart to a commentary on the nature of germs in the bathrooms of fast food restaurants, Matthew Foster strips away the garnishes and leaves us with the meat: the humor and pathos beyond the call for the "Waiter!"

Tuesday, January 13, 2009

Secrets Revealed of Americas Greatest Cocktails or Eating and Healing

Secrets Revealed of America's Greatest Cocktails: The Hottest Spirits, Coolest Drinks, and Freshest Places

Author: Robert Plotkin

This groundbreaking effort reveals our country's top bartenders' best efforts on creating and preparing America's greatest cocktails. With this unique combination of guide and website you'll find the coolest cocktails imaginable from exceptional bars across the country - each known for their mixology excellence. You'll be making drinks like the pros in no time. Whatever your drink favorites, with this book you'll be making a better version. It's loaded with insights and the website is continually updated so you will always have lots of bonus material to look through. If over 650 of the best drink recipes ever created aren't enough, you'll have access to even newer drink specialties and great spirits as they come to market whenever you visit the website. We provide all the inspiration and guidance you need to make the best drinks possible! Join Robert Plotkin on his quest to reveal the best drink recipes his unrivaled mixology chums could create, the hottest spirits available and his amazing expertise. You'll never again wonder why drinks made at home don't taste as good as those prepared at a great bar.

Books about: Nietzsches Political Skepticism or Letters to a Young Feminist

Eating and Healing: Traditional Food as Medicine

Author: Andrea Pieroni

Discover neglected wild food sources that can also be used as medicine!

The long-standing notion of food as medicine, medicine as food, can be traced back to Hippocrates. Eating and Healing: Traditional Food As Medicine is a global overview of wild and semi-domesticated foods and their use as medicine in traditional societies. Important cultural information, along with extensive case studies, provides a clear, authoritative look at the many neglected food sources still being used around the world today. This book bridges the scientific disciplines of medicine, food science, human ecology, and environmental sciences with their ethno-scientific counterparts of ethnobotany, ethnoecology, and ethnomedicine to provide a valuable multidisciplinary resource for education and instruction.

Eating and Healing: Traditional Food As Medicine presents respected researchers' in-depth case studies on foods different cultures use as medicines and as remedies for nutritional deficiencies in diet. Comparisons of living conditions in different geographic areas as well as differences in diet and medicines are thoroughly discussed and empirically evaluated to provide scientific evidence of the many uses of these traditional foods as medicine and as functional foods. The case studies focus on the uses of plants, seaweed, mushrooms, and fish within their cultural contexts while showing the dietary and medical importance of these foods. The book provides comprehensive tables, extensive references, useful photographs, and helpful illustrations to provide clear scientific support as well as opportunities for further thought and study. Eating and Healing: Traditional Food As Medicine explores the ethnobiology of:

Tibet antioxidants as mediators of high-altitude nutritional physiology
Northeast Thailand wild food plant gathering
Southern Italy the consumption of wild plants by Albanians and Italians
Northern Spain medicinal digestive beverages
United States medicinal herb quality
Commonwealth of Dominica humoral medicine and food
Cuba promoting health through medicinal foods
Brazil medicinal uses of specific fishes
Brazil plants from the Amazon and Atlantic Forest
Bolivian Andes traditional food medicines
New Patagonia gathering of wild plant foods with medicinal uses
Western Kenya uses of traditional herbs among the Luo people
South Cameroon ethnomycology in Africa
Morocco food medicine and ethnopharmacology

Eating and Healing: Traditional Food As Medicine is an essential research guide and educational text about food and medicine in traditional societies for educators, students from undergraduate through graduate levels, botanists, and research specialists in nutrition and food science, anthropology, agriculture, ethnoecology, ethnobotany, and ethnobiology.

Library Journal

In the specialized fields of ethnobotany, ethnopharmacology, and ethnomedicine, food and medicine have traditionally been considered separate realms of study. Recently, the two have begun to be studied in conjunction, as this book demonstrates. Editors Pieroni (pharmacognosy, Univ. of Bradford, U.K.) and Price (sociology of consumers and households, Wageningen Univ., the Netherlands) have compiled primary research from 26 contributors on wild and semidomesticated foods and their use as medicine in traditional or indigenous cultures in Africa, Asia, North and South America, Europe, and the Caribbean (the South Pacific/Australia and Arctic regions are not represented). Each chapter is, in essence, a scientific paper documenting the overlap of medicine and food in one region (e.g., northern Spain, New Patagonia). Although the book's scope is broad, each paper is quite specific-readers should not anticipate an overview of the field. Pieroni and Price have produced what would be an excellent accompaniment to a course textbook in applicable university settings. Recommended for academic libraries.-Andy Wickens, King Cty. Lib. Syst., Seattle Copyright 2005 Reed Business Information.

What People Are Saying

Nina L. Etkin PhD
Nina L. Etkin, PhD, Professor, Department of Anthropology, University of Hawaii
THIS IMPORTANT VOLUME showcases the convergence of medicinal and culinary practices. Scholars as well as popular consumers of food knowledge will be nourished by the insights they gain from this book. Its publication coincides with a growing interest in the West regarding the healthful qualities of foods, among both the scientific and lay communities. The research findings of the contributors represent various disciplinary perspectives and illustrate the rich diversity of cultural constructions and social negotiations of foods and medicines in traditional populations from all continents. Several contributors cast their work in the frame of ethnopharmacology by linking medical ethnography to the biology of therapeutic action. Others emphasize the importance of wild food sin traditional pharmacopoeias and diets, and link the erosion of that knowledge to problems of diminished biodiversity in the modern era. A minor but important theme illustrates the gendered nature of botanical knowledge as reflected in asymmetrical use patterns of certain plants. Issues of globalization are apparent as well in discussions of sourcing for the contemporary, primarily Western, nutraceutical and herbal products industry.

Timothy Johns PhD
Timothy Johns, PhD, Professor of Human Nutrition, McGill University
In drawing on current research and methodologies at the interface between the biological and social sciences, THE AUTHORS OFFER EXCITING NEW INSIGHTS into an under-explored theme in the ethnobotanical literature, and provide a timely focus of theoretical and practical importance linking human health the conservation and use of biodiversity. The fact that traditional systems, once lost, are hard to recreate underlines the imperative for the kind of documentation, compilation, and dissemination of eroding knowledge of biocultural diversity represented by this book.

Chez Panisse Vegetables Notecards or Susur

Chez Panisse Vegetables Notecards

Author: Patricia Curtan

All Deluxe Notecards have the following specifications: slipcase with Velcro closure, 20 blank folded cards (5 images repeating 4 times), 20 envelopes

Book review: The Big Con or Badge of the Assassin

Susur: A Culinary Life

Author: Susur Le

Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef.

Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's legendary Peninsula Hotel and follows the chef's major successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking -- a 5,000-year journey that ends in the creation of his vibrant new cuisine.

A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes -- one describing Susur's development as a chef, the other featuring his most sought-after recipes -- are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef.

A comprehensive two-volume book about Toronto's most innovative chef, Susur Lee, including a detailed biography and more than 90 recipes.

Gorgeous, unique packaging includes two books sewn at the spine, with magnets bound into the covers to unite the individual volumes.

Susur's signature dishes include Five-Spice Foie Gras with Roast Suckling Pig and Onion Pancake; and Kungpao-Spiced Scallops with Haricots Verts-Hijiki Salad and Prosciutto Chiffonade.

Zagat has called Susur a "culinary genius," and Food and Wine magazine named Susur Lee one of the hottest chefs alive.

Library Journal

Through his brilliant blending of French techniques and Chinese flavors, Lee has created a unique style of cooking, and this fascinating book gives readers a vivid taste of his distinctive culinary philosophy and creations. The first half provides a concise biography of the chef, from his time spent as a teenager working at the Peninsula Hotel in Hong Kong in the mid-1970s to the opening of his own restaurants over the last 20 years, including the celebrated Lotus in Toronto. The book's second half features more than 50 of Lee's signature recipes, including Seared Scallop Wrapped in Pancetta with Garlic Mussels and Szechwan-Style Eggplant. Many recipes are intricate in technique and feature the occasionally exotic ingredient, but the clear directions will help determined and experienced cooks persevere. While the somewhat unconventional packaging might perplex cataloging and processing departments, most will find the result is worth the extra effort. Academic libraries with strong culinary arts degree programs and public libraries where Gourmet readers outnumber the Betty Crocker crowd should definitely consider this extraordinary book.-John Charles, Scottsdale P.L., AZ Copyright 2005 Reed Business Information.

Monday, January 12, 2009

Miss Daisys Healthy Southern Cooking or El Paso Chile Companys Sizzlin Suppers

Miss Daisy's Healthy Southern Cooking

Author: Daisy King

Famous for its rich flavor and comforting qualities, Southern food is also notorious for high fat content and for cooking methods that diminish nutritional value. The author of several best-selling books on Southern cooking, Daisy King fully understands the qualities that make Southern food so appealing, and in Miss Daisy's Healthy Southern Cooking she brings her expertise to creating healthy versions of her famous recipes and providing healthy alternatives to many popular Southern dishes.

"Year after year," she writes, "guests who patronized Miss Daisy's requested low-fat, low-cholesterol, and low-calorie recipes and menus. During those years, I continued to develop, collect, and file recipes for a cookbook containing healthier versions of traditional Southern recipes." Miss Daisy's Healthy Southern Cooking is filled with those recipes, and it provides ways to fine-tune a healthy lifestyle through carefully developed and tested recipes for lighter, healthier foods that really taste good.

But Miss Daisy's Healthy Southern Cooking is more than just a cookbook. It also is a guide to a healthier lifestyle. Miss Daisy offers helpful hints on how to shop for groceries, plan menus, make the right choices when dining out, and understand the nutrition labels mandated by the federal government that appear on packaged foods. She also discusses health concerns and the effects of diet on health, thus making this cookbook helpful for anyone who wants to eat Southern and eat healthy.

	Foreword	ix
	Acknowledgments	xi
	Introduction	xiii
Part 1	The Healthy Revelation
1	The Healthy Lifestyle	5
2	Dining Out	19
3	The Supermarket	23
4	Recipe Preparation	31
Part 2	The Recipes
5	Menus	41
6	Appetizers	61
7	Beverages	81
8	Soups	93
9	Salads	111
10	Breads	139
11	Entrees	157
12	Pasta, Grains, and Rice	195
13	Vegetables and Side Dishes	207
14	Sauces and Condiments	219
15	Desserts	231
Appendix	The Diabetic Exchange Program	263
	References	269
	Index	271

El Paso Chile Company's Sizzlin' Suppers

Author: W Park Kerr

Everybody knows that everything's bigger in Texas -- appetites included. But you don't have to be from the Lone Star State to have a smoldering passion for chile peppers, a predilection for grilling, or a hunger for the bold, fiery flavors of the Southwest. Hot on the trail of his two bestsellers, Texas Border Cookbook and Burning Desires, W. Park Kerr's Sizzlin' Suppers is a mouthwatering collection of smoky, spicy recipes inspired by the borderland and beyond.

And Kerr, a native Texan and owner of the El Paso Chile Company, certainly knows the territory. His hearty, flavorful dishes beg you to lick your fingers and ask for seconds -- and don't require a lot of exotic ingredients or complicated techniques to prepare.More than 100 recipes are organized by chapters that tackle the subject of supper one course at a time.It doesn't matter whether you're preparing a big get-together or just Monday night's dinner--as long as you love to eat, The El Paso Chile Company's Sizzlin' Suppers can show you how to create suppers worth coming home for.

The Magic Bullet Cookbook or Cookin Wild Game

The Magic Bullet Cookbook

Author: June C DeSpain

The word cookbook does not do justice to this work. It is far more than a collection of delicious recipes, although that's not a bad start. It's really an insurance policy for longevity and good health. Bioflavins are not just another food fad, they are serious nutrition. They are the "magic bullet" that everyone seeks to help the body defend itself against a broad spectrum of ailments. This book will show you how to obtain their benefits without ever having to buy a bottle of vitamins or swallow a pill. Just eat, enjoy, and stay health!

Cookin' Wild Game: The Complete Guide to Dressing and Cooking Big Game, Small Game, Upland Birds and Waterfowl

Author: Theresa Marron

Author Teresa Marrone believes that wild game is a priceless treat. After all, you can't buy it from any butcher or supermarket. Even in fine restaurants, the game isn't truly wild - it's farm-raised. Wild game is richer in flavor, lower in fat and calories and higher in protein and minerals. It's also free from the chemicals commonly fed to domestic animals.

This book provides complete, step-by-step directions for dressing and portioning all types of wild game. In fact, the section on butchering and boning big game contains the most concise instructions ever published on the subject. Once you've got your game dressed, you're ready to select from over 100 mouthwatering recipes for big game, small game, upland birds, and waterfowl. The savory game dishes you prepare will be as memorable as the hunts that made them possible.

All Maine Seafood Cookbook or Simply Serving

All-Maine Seafood Cookbook

Author: Loana Shibles

Our most popular cookbook features more than 300 recipes collected from all across the state, including the Maine islands. Maine is justly famous for its seafood, so it is no wonder that for over a decade All Maine Seafood has been a classic. Now in its fifteenth printing.

Look this: The Healing Foods or Apple Lovers Cook Book

Simply Serving: Recipes from the Heart of Texas

Author: The Junior League of Waco Staff

Simply Serving celebrates the warm hospitality of the Heart of Texas with a variety of dishes for any occasion. Enjoy recipes and menus in this Texas-style cookbook, which includes several favorites from local celebrated chefs and restaurants. This gourmet's must-have includes mouthwatering color photography and dishes simply worth serving!

Sunday, January 11, 2009

Japanese Light or Dinner for Eight

Japanese Light

Author: Kimiko Barber

Japanese cuisine is renowned for being among the healthiest and tastiest in the world. Low-fat and less dependent on meat and dairy products, the Japanese way of eating is exactly how Westerners are trying to eat today. Kimiko Barber is the perfect teacher to show both beginner and advanced home cooks how to prepare 120 delicious recipes.

Library Journal

Barber is coauthor of Sushi: Taste and Technique, an excellent introduction to the topic, and author of The Japanese Kitchen. Her new book presents more than 100 healthful, mostly sophisticated recipes. While there are some traditional dishes, many of the recipes reflect influences from a variety of cuisines: Japanese Bean Ratatouille, for example, and Tomatoes in Red Miso with Cilantro Pesto. There are gorgeous color photographs of many dishes, along with a good introduction to Japanese cooking and a section on "How to Eat," with notes on presentation, etiquette, and menu composition. For most subject collections. Copyright 2006 Reed Business Information.

New interesting book: Welcome to the Table or Gourmet Herbs

Dinner for Eight: 40 Great Dinner Party Menus for Friends and Family

Author: Denise Landis

Dinner for Eight is the perfect primer for any newly minted home cook who wants to begin inviting friends over, but it's also rich with fresh ideas for any seasoned chef. Landis guides readers through a dinner party timeline of advance preparation and last-minute finishes to ensure a fabulous, flawless dinner party.

Library Journal

Landis has been a recipe tester for the New York Times for 14 years, so she knows how to write a good recipe. Now she offers 40 seasonal menus based on the food she most likes to cook. Some are her own recipes, some have appeared in the Times, and others were inspired by recipes from Times writers, chefs, and other contributors. Most of the menus-which consist of an hors d'oeuvre, appetizer, entree, side dish, and dessert-are fairly complicated, with long ingredients lists. Even experienced cooks may find a dinner of Snow Peas Stuffed with Mascarpone, Baked Stuffed Clams, Risotto with Sage and Prosciutto, Fiddlehead Salad, and Bulgarian Baklava-the first menu in the book-rather daunting; however, many of the dishes can be prepared at least partially in advance. Relative novices will find books like Ted Allen's The Food You Want To Eat and Francine Maroukian's Esquire Eats: How To Feed Your Friends and Lovers more suitable, but cooks who love to entertain will appeciate Landis's title. Copyright 2005 Reed Business Information.

Art and Craft of Entertaining or Simply Thai

Art and Craft of Entertaining

Author: Kimberly Kennedy

Where do I begin?

That's the question we start with when thinking about throwing a party -- and for many of us, that's the question we end with, too. We may like the idea of entertaining friends and family in our home, but the details -- those how to's of planning the party, making the food, and playing hostess -- can quickly overwhelm us, prompting us to tuck away the idea, waiting for another, better time. But it doesn't have to be that way. With The Art and Craft of Entertaining, author Kimberly Kennedy provides all the information and inspiration you need to plan, organize, and carry out a successful no-stress event. Marry some of her ideas with your own, and you'll be on the way to developing your style, gaining confidence as a hostess and elsewhere in your life.

Whether you're throwing a cocktail party, a baby shower, or an intimate dinner for two, The Art and Craft of Entertaining will take you there, step-by-step. Instructive and encouraging, this essential book lays the groundwork for entertaining with style, demonstrating how to craft a perfect invitation for any occasion, organize your supplies into versatile and efficient arsenals, and plan a satisfying meal without breaking your budget. The Art and Craft of Entertaining shows how to mix passion with planning so that you can throw the party of your dreams.

Inspiration without intimidation.

That's The Art and Craft of Entertaining.

Library Journal

New interesting textbook: Hedonist in the Cellar or MinuteMeals

Simply Thai

Author: Nathan Hyam

Thai cuisine offers some of the most complex and delicious flavors to be found in the world of food. Often, however, with its myriad of seemingly exotic ingredients and methods, it is impossible to replicate in your kitchen. But take heart! New Thai Cuisine shows you how the wonderful tastes of Thailand can be prepared in your own home. Chef Nathan Hyam has studied Thai cuisine for over a decade and has mastered the art of Thai cooking for Western kitchens. With practical tips on how to substitute ingredients to adjust to your palate and how to master Thai cooking techniques, you'll soon find yourself on an exotic journey of the tastebuds.

	Acknowledgments	x
	Introduction	1
	Curry Pastes, Sauces and Broths	7
	Red Curry Paste	8
	Green Curry Paste	9
	Panaeng Curry Paste	10
	Massaman Curry Paste	11
	Roasted Chili Paste	12
	Creamy Peanut Sauce	13
	Pineapple Peanut Sauce	14
	Thai Hoisin Peanut Sauce	15
	Tamarind Peanut Sauce	16
	Sweet Hot Tamarind Sauce	16
	Coconut Ginger Sauce	17
	Honey Lime Sauce	17
	Yellow Curry Sauce	18
	Nam Pla Prig	18
	Dipping Sauce for Dumplings	19
	Apricot Ginger Dipping Sauce	20
	Green Peppercorn Dip	20
	Quick Sweet and Sour Chili Sauce	21
	Sweet Chili Sauce	22
	Ginger Cream Sauce	23
	Smoked Oyster Coconut Sauce	24
	Thai Chicken Stock	25
	Lemon Grass Broth	26
	Appetizers	27
	Minced Chicken and Water Chestnut Dumplings	28
	Khanom Krok Coconut Dumplings	29
	Duck and Mushroom Potstickers with Apricot Ginger Dipping Sauce	30
	Spinach and Mushroom Potstickers	31
	Sweet Corn Patties	32
	Fish and Vegetable Patties	33
	Yam and Sesame Patties	34
	Spicy Street Satay	35
	Pork Satay	36
	Coconut Marinated Chicken Satay	37
	Spinach and Peanut Dip	38
	Thai Spring Rolls	39
	Barbecued Duck and Mushroom Fresh Spring Rolls	40
	Northern Thai Whiskey-Marinated Chicken Wings	41
	Chicken Wings in Lemon Grass Red Wine Sauce	42
	Herbed and Sweetened Prawns	43
	Lettuce Wraps	44
	Leaf-wrapped Rice Noodles with Savories	45
	Sanit's Sweet Chili Dip for Green Mango	46
	Soups	47
	Thai Roasted Vegetable and Chicken Soup	48
	Thai Shrimp and Jasmine Rice Soup	49
	Chicken and Coconut Milk Soup	50
	Tom Yam Prawn Soup	51
	Tom Yam Chicken Soup	52
	Coriander Broth with Prawn and Pork Dumplings	53
	Herbed Prawn and Vegetable Soup	54
	Salmon, Tamarind and Ginger Soup	55
	Vegetarian Tom Yam Soup	56
	Country-Style Hot and Sour Soup	57
	Salads	59
	Chicken, Prawn and Fruit Salad	60
	Chopped Chicken Salad	61
	Southern Thai Bean Thread Noodle and Chicken Salad	62
	Northern Thai Shrimp Salad	63
	Lemon Grass Beef Salad	64
	Green Bean Salad with Coconut Milk Dressing	65
	Som Tam Green Papaya Salad	66
	Peanut Sesame Noodle Salad	67
	Keow's Roasted Eggplant Salad	68
	Cucumber Chili Salad	69
	Fish and Seafood	71
	Salmon in Rice Paper Wraps with Coconut Ginger Sauce	72
	Salmon Baked in Banana Leaves	73
	Roasted Rock Fish with Coconut and Mango	74
	Monkfish in Green Coconut Curry Sauce	75
	Grilled Pomfret with Tamarind Chili Sauce	76
	Grilled Squid with Tamarind Chili Sauce	77
	Baa Wan's Squid Stir-fry	78
	Red Snapper and Prawns in Lemon Grass Coconut Curry Sauce	79
	Chili Garlic Prawns with Asparagus	80
	Tiger Prawns with Thai Herb Pesto Sauce	81
	Prawns with Ginger Cream Sauce	82
	Phuket Prawns	83
	Lemon Grass Curried Mussels	84
	Seared Scallops and Basil Mango Sauce	85
	Whiskey and Coconut Marinated Seared Scallops	86
	Steamed Seafood Custard	87
	Poultry	89
	Lime and Honey Roasted Duck	90
	Pineapple Chicken and Cashews in Banana Leaves	91
	Massaman Chicken Curry	92
	Lime and Tamarind Chicken	93
	Chicken and Red Peppers in Red Coconut Curry Sauce	94
	Rama Spinach Chicken Curry	95
	Roasted Chili Paste Chicken and Peanuts in Banana Leaves	96
	Spicy Mint Chicken	97
	Northern-Style Marinated Chicken with Sweet Tomato Chutney	98
	Spicy Chicken, Basil and Pepper Stir-fry	99
	Thai Whiskey Peppercorn Marinated Chicken	100
	Spicy Cilantro Roast Chicken with Honey Lime Sauce	101
	Coconut Lemon Grass Baked Chicken	102
	Herb Glazed Chicken	103
	Chicken and Mushrooms in Green Coconut Curry	104
	Coconut Curry Chicken with Ginger and Eggplant	105
	Peanut Sesame Orange Chicken	106
	Vegetables	107
	Vegetables in Lemon Grass Broth	108
	Mushroom Satay	109
	Rachini's Mushroom Stir-fry	110
	Eggplant Stuffed with Conconut and Cilantro	111
	Eggplant and Potato in Green Coconut Curry Sauce	112
	Stir-fried Spinach with Salted Soybeans	113
	Curried Spinach with Tofu and Cashews	114
	Chili Garlic Beans with Cashews	115
	Coconut-Lime Green Beans and Bamboo Shoots	116
	Stir-fried Red Curry Mango Vegetables	117
	Curried Vegetables in Banana Leaves	118
	Bean Sprout and Scallion Stir-fry	119
	Thai Basil and Sweet Corn	120
	Rice and Noodles	121
	Jasmine Rice	122
	Thai Black or Red Rice	122
	Ginger-Infused Toasted Coconut Jasmine Rice	123
	Lemon Grass Risotto	124
	Pineapple Fried Rice	125
	Chicken and Cashew Fried Rice	126
	Tiger Prawn and Basil Fried Rice	127
	Ginger and Mushroom Baked Coconut Rice	128
	Egg Noodles with Thai Herb Pesto	129
	Chiang Mai Noodles	130
	Shiitake Mushroom Rice Noodle Stir-fry	131
	Bangkok Coconut Rice Noodles	132
	Drunkard's Noodles	133
	Bangkok Street Vendor Rice Noodle Stir-fry	134
	Dried Shrimp (or Chicken) Paad Thai	135
	Tiger Prawn Paad Thai	136
	Chicken and Snow Peas with Curry Cream Pasta	137
	Desserts	139
	Mango Lime Sauce	140
	Banana Whiskey Cream Sauce	140
	Banana Lime Saute	141
	Sticky Rice and Mango	142
	Sticky Rice and Banana Grilled in Banana Leaves	143
	Tropical Trifle	144
	Coconut Cream Pudding	145
	Gingered Black Rice Pudding	146
	Banana Coconut Candy	147
	Banana Ginger Squares	148
	Coconut Ginger Chocolate Brownies	149
	Banana Mango Cake	150
	Chocolate Banana Coconut Cake	151
	Mango Cream Tarts	152
	Glossary of Thai Ingredients	153
	Mail Order Sources for Thai Ingredients	158
	Index	159
	About the Author	166

	Foreword	vii
	About the Tasting Bar at Lumiere	1
	Appetizers	2
	Salads, Soups & Sandwiches	12
	Pasta & Risotto	38
	Fish, Poultry & Meat	56
	Desserts	82
	The Basics	118
	Metric Conversions	130
	Acknowledgements	132
	Index	133

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