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.