Quick Cooking Book

Vegetable Lovers Guide or Belgian Ale

2009-12-05T17:32:00.000-08:00

Vegetable Lover's Guide

Author: Chris Evans

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

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

Belgian Ale

Author: Pierre Rajott

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

Chestnut Cookbook or Food and Beverage Mycology

2009-12-04T13:52:00.000-08:00

Chestnut Cookbook

Author: Annie Bhagwandin

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

NY Daily News

Beautifully researched and illustrated.

Professional Chef and Culinary Journalist - Rosemary Furfaro

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

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

Food and Beverage Mycology

Author: Larry R Beuchat

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

You Dont Need Meat or Little Veggie Cookbook

2009-12-03T10:10:00.000-08:00

You Don't Need Meat

Author: Peter Cox

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

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

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

Little Veggie Cookbook: Recipes from a Maine Farmers' Market

Author: Kathryn Wagg Bernier

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

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

Rick Steins French Odyssey or American Taste

2009-12-02T06:30:00.000-08:00

Rick Stein's French Odyssey

Author: Rick Stein

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

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

Books about: Leader in You or The Memory Jogger II

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

Author: James Villas

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

How to Plan and Book Meetings and Seminars or Pomegranates

2009-12-01T02:49:00.000-08:00

How to Plan and Book Meetings and Seminars

Author: Judy H Williams

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

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

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

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

How To Plan And Book Meetings And Seminars includes:

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

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

Interesting book: First in His Class or On Religious Liberty

Pomegranates (Quamut)

Author: Quamut

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

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

Pomegranates, explained.

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

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

Peeps Wire o Bound Blank Journal or 125 Best Vegetarian Recipes

2009-11-29T23:08:00.000-08:00

Peeps Wire-o Bound Blank Journal

Author: Harry N Abrams

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

125 Best Vegetarian Recipes

Author: Byron Ayangolu

Fabulous vegetarian dishes for healthy eating.

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

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

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

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

Lighten up or Shelf Life Evaluation of Foods

2009-11-28T19:27:00.000-08:00

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

Author: Elaine Moquette Mage

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

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

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

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

Publishers Weekly

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

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

Interesting book: Buyology or The Total Money Makeover Workbook

Shelf-Life Evaluation of Foods

Author: C M D Man

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

Booknews

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

Fast and Fabulous or Whisky

2009-11-27T15:46:00.000-08:00

Fast and Fabulous: Quick Cuisine

Author: Judy Gilliard

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

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

Whisky, Vol. 2

Author: Thierry Benitah

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

Gender Drink and Drugs or Fish

2009-11-26T12:05:00.000-08:00

Gender, Drink, and Drugs, Vol. 10

Author: Maryon McDonald

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

Booknews

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

Book about: Hedgehogs and Foxes or To Change China

Fish (Quamut)

Author: Quamut

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

Fish, explained.

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

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

Soup to Nuts or In a Country Garden

2009-11-25T08:24:00.000-08:00

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

Author: Favorite Recipes Press

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

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

In a Country Garden: Life at Ravenhill Farm

Author: Noel Richardson

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

365 Main Courses or Fabulous Things to Do with Chocolate

2009-02-19T13:03:00.000-08:00

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

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

2009-02-18T09:20:00.000-08:00

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

2009-02-17T05:38:00.000-08:00

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

2009-02-16T01:56:00.000-08:00

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

2009-02-14T22:15:00.000-08:00

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

2009-02-13T18:33:00.000-08:00

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.

French

Author: Marie Pierre Moin

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

Cabernet Sauvigon or Plants

2009-02-11T12:43:00.000-08:00

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

2009-02-11T11:40:00.000-08:00

Cabernet Sauvigon (Wine Made Easy Series)

Author: Dave Broom

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

Wine and Conversation or Creative Quantity Cooking

2009-02-10T07:56:00.000-08:00

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.

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

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

2009-02-09T04:14:00.000-08:00

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

2009-02-08T00:32:00.000-08:00

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

2009-02-06T20:51:00.000-08:00

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

2009-02-05T17:09:00.000-08:00

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

2009-02-04T13:28:00.000-08:00

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

2009-02-03T09:46:00.000-08:00

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

2009-02-02T06:04:00.000-08:00

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

2009-02-01T02:22:00.000-08:00

I Can Cook, You Can Cook

Author: Wayne Brokk

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

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

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

Library Journal

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

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

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

Author: Shmuel Yannai

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

Cooking Soups For Dummies or Mrs Cubbisons Best Stuffing Cookbook

2009-01-30T22:41:00.000-08:00

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.

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

2009-01-29T18:59:00.000-08:00

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.

Fine Art of Japanese Food Arrangement or Tortilla Lovers Cookbook

2009-01-28T15:18:00.000-08:00

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.

Recipes from Central Market or Bread Baking Revised

2009-01-27T11:37:00.000-08:00

Recipes from Central Market

Author: Phyllis Pellman Good

From the Inside Flap

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

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

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

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

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

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

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

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

Publishers Weekly

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

Interesting book: Rumsfelds Wars or The Commission

Bread Baking, Revised

Author: Lou Seibert Pappas

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

- plain and wholesome loaves

- brioches and other egg breads

- specialty rolls

- sourdoughs

- dessert breads

- international holiday breads

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

Food and Cooking of Eastern Europe or Hotel Del Coronado Cookbook

2009-01-26T07:55:00.000-08:00

Food and Cooking of Eastern Europe

Author: Lesley Chamberlain

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

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

Hotel Del Coronado Cookbook

Author: Beverly Bass

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

Publishers Weekly

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

BookList

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

Healing Tonics or Williams Sonoma

2009-01-25T04:14:00.000-08:00

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.

Cook Zen Cookbook or Southern Heirloom Cooking

2009-01-24T00:33:00.000-08:00

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

Author: Machiko Chiba

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

Interesting book: Classic Cocktails or Fruit Sweet Sugar Free

Southern Heirloom Cooking

Author: Norma Jean Mcqueen Haydel

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

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

Fish and Game Cookbook or Brewing in New Hampshire

2009-01-22T20:51:00.000-08:00

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

Author: Sylvia G Bashlin

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

Read also Wanderlust or Art of the Palate

Brewing in New Hampshire (Images of America Series)

Author: Glenn A Knoblock

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

Dessert First or Kentuckys Best

2009-01-21T17:10:00.000-08:00

Dessert First

Author: Ohio Hospitality Educational Foundation

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

Look this: Desperation Entertaining or Pig Perfect

Kentucky's Best: Fifty Years of Great Recipes

Author:

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

Va de Vi Cookbook or Wandering and Feasting

2009-01-20T13:29:00.000-08:00

Va de Vi Cookbook

Author: Kelly Degala

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

Interesting textbook: Automated Information Retrieval or International Financial Market Investment

Wandering and Feasting: A Washington Cookbook

Author: Mary Houser Caditz

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

Hana Sushi or Indian in 6

2009-01-18T04:44:00.000-08:00

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.

Wine Basics or Feast of India

2009-01-17T18:02:00.000-08:00

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

2009-01-17T07:20:00.000-08:00

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.

Grands Vins or Restaurateur

2009-01-16T19:39:00.000-08:00

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

2009-01-16T10:58:00.000-08:00

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

2009-01-16T00:17:00.000-08:00

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.

Ice Cream or Beat That Cookbook

2009-01-15T14:36:00.000-08:00

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

2009-01-15T05:54:00.000-08:00

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.

Appetizer Atlas or Cooking With Fire And Smoke

2009-01-14T18:13:00.000-08:00

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

2009-01-14T08:32:00.000-08:00

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!"

Secrets Revealed of Americas Greatest Cocktails or Eating and Healing

2009-01-13T21:50:00.000-08:00

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

2009-01-13T11:09:00.000-08:00

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.

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

2009-01-12T23:27:00.000-08:00

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

2009-01-12T14:45:00.000-08:00

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

2009-01-12T04:03:00.000-08:00

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!

Japanese Light or Dinner for Eight

2009-01-11T18:22:00.000-08:00

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

2009-01-11T09:40:00.000-08:00

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

The Emperor of Wine or Asian Bites

2009-01-10T21:59:00.000-08:00

The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste

Author: Elin Mccoy

This is the story of how an American lawyer raised on Coca-Cola caused a revolution in the way wines around the globe are made, sold, and talked about.

The world's most influential wine critic, Robert M. Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.

The New York Times - Tony Hendra

The best part of her book is a lively history of the wine world of the 70's, in which it becomes clear that the reforms in European wine production for which Parker takes credit were under way well before his arrival, for example in the person of the French oenologist Emile Peynaud. The complacency of the French had been shattered years earlier in a storied 1976 blind tasting in Paris of Californian wines, whose quality stunned the French wine press. As for the English wine press, the old fustian school had been swept away a decade before that by a new irreverent generation, now mature, who are far more diligent in vinous research than Parker and far more entertaining; for example, Oz Clarke, Anthony Hanson and, above all, Jancis Robinson.

Publishers Weekly

Anyone who's been swayed by the point system when buying wine-selecting a "93" over an "86," for example-can blame Robert Parker, founder of the newsletter the Wine Advocate and now considered by many to be the most influential wine critic ever. McCoy, a wine writer for Bloomberg and Food & Wine, points out that Parker can ruin a winery simply by stamping a sub-80 label on its product. In this amalgamation of biography and American wine mini-history, McCoy delves into how Parker became such a towering figure. Parker discovered fine wine on a European trip during college; his growing obsession with the grape prompted him to start the publication that would later change the way wine was rated, bought and consumed. Between snippets of Parker's life, McCoy tries to set the scene for his rise by explaining how wine consumption boomed in the U.S. in the 1970s. The background is useful, but it and other distracting forays into social history sometimes make the work feel disjointed. Another failing is McCoy's sometimes hagiographic depiction of Parker. But these quibbles knock this otherwise engrossing book down by only a few points on the taste scale. Agent, Alan Kaufman. (July) Copyright 2005 Reed Business Information.

Library Journal

Much as excellent food and superb wine complement each other, so do McCoy's writing skills (see her work in Food & Wine magazine) and Robert M. Parker's remarkable career as a wine critic. Cast as a biography, this book provides an excellent historical description of how and when wine became big business in Napa, Burgundy, and Bordeaux and the role that Parker played in the process. Many baby boomers will identify with Parker's development as a wine enthusiast: he was not born into a privileged household where fine foods and wine were appreciated; instead, blessed with keen senses of taste and smell, he developed his palate for wine as a young man touring Europe. After years as a student and a lawyer preoccupied with wine, Parker was able to launch a career as a wine writer. While writing about Parker's development, McCoy also chronicles the growth and development of other key personalities, vintages, vineyards, and wineries. The book will not only be a walk down memory lane for veteran wine enthusiasts, but it will also be a great source for young oenophiles eager to learn the recent history of wine in the United States and France. Highly recommended. (Index and illustrations not seen.)-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.

Kirkus Reviews

How the wine industry came to cater to a very particular Nosy Parker. Who has not favored a bottle of wine because of its numerical score? Chances are, wine and spirits writer McCoy reminds us, that the grade was set by Parker, Le Pape du Vin, reputed to be gifted with the best nose in the business. A wine critic autodidact, Parker started his life in oenology at home in a Washington, D.C., suburb with the mimeographed Wine Advocate, a break from his day job as a corporate attorney. Soon his sharp advocacy spread beyond the beltway. He hired a printer, quit practicing law, added a tasting room to his home and sampled 10,000 wines each year. As the affluent boomer lads of Wall Street became hooked, Parker matured as autocrat of fermented juices. He authored bestselling texts on varietals. Naturally, as his influence increased, he faced critics and competitors, lawsuits and even death threats. As Parker grew stout, vintners learned to produce the kind of drink he liked. Robust French reds designed to secure his 90 nod filled the barrels, as well as the spit receptacles at ubiquitous blind tastings. The producers grumbled, but they liked the francs the Americans provided. Parker, now entitled to wear the rosette of the Legion of Honor, remains the recognized grandee of wine criticism, offering, he insists, truth in beverage. Some see him as the bully of the vineyard. McCoy knows Parker and she knows the tetchy wine business as well. She's familiar with the arcane, often fey language and the nasty hostilities of oenology. She is, finally, ambivalent about Parker's certitude and influence. To some readers, it may seem a lot about a little hedonism; maybe a whiff of the otiose with the oak. Butfor wine enthusiasts and grape groupies, her text offers something quite juicy. A straightforward bio of Le Grand Bob, and a glimpse into the world of cool cellars and fretful sellers.

Go to: Everything Chinese Cookbook or Giant Book Of Tofu Cooking

Asian Bites: A Feast of Flavors from Turkey to India to Japan

Author: Tom Kim

Providing all the temptation of a tasting menu on a much more versatile scale, this is an eclectic trip through the cuisines of the vast continent of Asia-from Turkey and Afghanistan, through Pakistan and India, and on to Southeast Asia, China, Korea, and Japan. The 90 recipes are clearly written with step-by-step instructions and icons which help to guide choices when grouping dishes to make up a menu. Keynote spreads throughout the book showcase ingredients integral to Asian cuisines. Asian Bites draws on the expertise of Tom Kime to bring you more than a collection of recipes, but also an education in the culinary traditions that abound across this vast continent.

The Complete Guide to Event Entertainment and Production or Juicer Book 2

2009-01-10T12:18:00.000-08:00

The Complete Guide to Event Entertainment and Production

Author: Mark Sonder

From assessing the client's need for entertainment at an event to hiring the talent to the nuts and bolts production of the entertainment, The Complete Guide to Event Entertainment and Production provides the event planner with the tools they need to efficiently produce and manage the entertainment aspect of an event.

Go to: Relax to the Max or Is Your Thyroid Making You Fat

Juicer Book 2, Vol. 11

Author: Joanna Whit

Here's a second book of recipes for juicer owners who want to realize the full potential of their machines. Included is an enticing new section on appetizers. A special chart on typical yields of juice from fruits and vegetables will be a wonderful tool for the cook. Look for seasonal information on buying produce.

Simple French Food or Casablanca Cuisine

2009-01-10T01:36:00.000-08:00

Simple French Food

Author: Richard Olney

Simple French Food
"For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." —Alice Waters

"I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." —Lydie Marshall

"I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." —Kermit Lynch, author of Adventures on the Wine Route

"Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." —Nika Hazelton, The New York Times

"I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." —Simone Beck

New interesting textbook: Direction d'Opérations

Casablanca Cuisine: French North African Cooking

Author: Aline Benayoun

French settlers in North Africa, the pieds noirs, created a sophisticated cuisine which is neither European nor Arab but a distinctive hybrid of the two. Borrowing from their new neighbors the idea of cooking meat with fruit, the pieds noirs created such delicacies as shoulder of lamb with prunes, chicken with quince, and meatballs with lemon.

Casablanca Cuisine, the first book on this healthy and exquisite culinary tradition, brings together recipes from Morocco, Algeria, and the Italian-influenced cooking of the settlers in Tunisia. With delights such as mint soup, chicken with green olives, tuna with red peppers and capers, and date nougat, Casablanca Cuisine takes the reader back to the vanished world of the pieds noirs and provides a perfect example of food as the meeting point of two cultures.

Marinades or Chocolate

2009-01-09T14:55:00.000-08:00

Marinades

Author: Marie Victoire Garcia

Why spend hours in the kitchen when these 30 marinades make cooking so quick and simple? All that’s required is the time to allow some meat, fish, vegetables, or fruit to soak up the spicy or aromatic sauce, and voila! The main part of the preparation almost takes care of itself. Among the amazingly irresistible palate-pleasers here: Chicken Escalope a la Menthe, Pork Chops with Honey and Cardamom, Scallops with Cointreau, Peppers with Basil and Garlic, and Fresh Figs and Mozzarella. It’s gourmet fare—effortlessly.

Chocolate: A Bittersweet Saga of Dark and Light

Author: Mort Rosenblum

The delectable journey into the world of chocolate--by the award-winning author of Olives

Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It’s the Valentine’s Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.

In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano (chile-laced chicken with chocolate) of ancient Mexico to the contemporary French chocolatiers who produce the palets d’or (bite-sized, gold-flecked bricks of dark chocolate) to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations; meets with growers, buyers, makers, and tasters; and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is an intriguing foray into this “food of the gods.”

Publishers Weekly

Did the Aztecs discover chocolate? Do the Swiss make the world's best chocolate? Is Godiva chocolate worth its price? No, no and no, according to Francophilic foodie Rosenblum (Olives). Although he'd always considered himself a "chocolate ignoramus," after attending a fancy Parisian chocolate tasting he immerses himself in the world of professional chocolatiers. He researches texts on the history of chocolate for amusing anecdotes, but his forte is his knack for going out in the field and talking with the masters. Rosenblum lets the artists teach him how great chocolate is made and how to appreciate its qualities. He travels from the cacao growing fields of Ivory Coast to the kitchens of some of Mexico's finest chefs, from the refined workshops of Paris to the factories of Hershey, Pa. As he discovers, chocolates-candy bars, chocolate mints-are basically an industrial product, containing little cacao and unworthy of serious culinary interest. Real chocolate, however, like fine wine, can be absolutely sublime. Artisans who carefully select their cacao beans and process those beans with painstaking attention can craft exquisite chocolate with extremely complex aromas and flavors. Rosenblum's chatty book, which lacks an index or endnotes, may disappoint food researchers. But for that vast world of chocolate-lovers who'd like a book between their bars, this bonbon is sure to please. Line drawings. Agent, Geri Thoma. (Feb.) Forecast: This treat of a book could be a nice Valentine's Day seller. Copyright 2004 Reed Business Information.

Library Journal

This is the literary equivalent of a perfect palet d'or, the Bentley of dark chocolates, with each chapter offering a subtle, complex treat worth savoring. Winner of the James Beard Award for Olives, Rosenblum applies his journalistic tenacity and eye for detail to uncover the multilayered world of chocolate. Placing in-depth profiles of chocolate growers, buyers, producers, and consumers against a complex backdrop of social, cultural, political, and economic forces, Rosenblum circles the globe to find homemade mole sauce in Mexico, hobnob with world-renowned purveyors of chocolate in France and Belgium, and visit the planned community of Hershey, PA. Recommended for all public libraries, as well as academic libraries supporting large undergraduate populations, programs in nutrition, and the culinary arts or with interests in the social and cultural history of food.-Courtney Greene, DePaul Univ., Chicago Copyright 2005 Reed Business Information.

Kirkus Reviews

Once a self-confessed "chocolate ignoramus," James Beard Award-winner Rosenblum (A Goose in Toulouse, 2000, etc.) deftly delves into the secrets of the cacao bean. Chocolate is Michel Chaudun's passion, his life's work. A French fondeur with a corner store in Paris, he makes a mean mini-pave, or a couverture-coated cube of ganache, using only the finest of ingredients and top-secret methodologies. "I think above all it is a drug," he says of chocolate, "nicely seductive, which marks the sweet hours of our existence." What's not to love? Not only is chocolate healthy (despite its bad rap), with loads of antioxidants, but it contains phenylethylamine, the same excitement-inducing molecule released by the body when you're in love. It's so irresistible, in fact, that a recent want ad for a chocolate taster at London's Fortnum & Mason yielded a whopping 3,000 applicants within days. Chaudun, who believes there's only one right way to make chocolate, chastises industry behemoths like Mars and Nestle for cutting corners in their quest for profits, resulting in a vastly inferior product. (But "purists be damned," Rosenblum says. "Millions still revere a Hershey bar.") At the other end of the equation, as the author shows us in this thoughtful, thorough study, are cacao-plantation workers on Africa's Ivory Coast, plagued by civil war, corruption, and poverty, the vast majority of them having never even tasted chocolate. Rosenblum also examines the comical phenomenon of Nutella, Italy's chocolaty goo. When he asked a friend what the attraction was, she gave "one of those 'duh' looks. 'It's chocolate. Spreadable chocolate.' " The author makes a compelling case for chocolate's near-aphrodisiacalqualities in a wonderful, wide-ranging, expertly written book that practically dares readers to jet off to the City of Light for a tour of its sweetshops. As rich and satisfying as a chocolate cheesecake. Agent: Geri Thomas/Elaine Markson Agency

Art of Cookery Made Plain and Easy or Low Cholesterol Cookbook

2009-01-09T03:14:00.000-08:00

Art of Cookery Made Plain and Easy: Excelling Any Thing of the Kind Ever Yet Published

Author: Hannah Glass

The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.

Look this: Master the Civil Service Exam or Fallen Founder

Low Cholesterol Cookbook: Over 170 Easy and Delicious Recipes for a Nutritionally Balanced Diet

Author: Angelika Ilies

Being diagnosed with high cholesterol does not mean that you have to scrimp on delicious foods. In fact, the enormous variety of foods now available provides a good foundation for rich and varied meals that include all the important vitamins and minerals while at the same time preventing disease. A health-conscious diet boosts everyone's level of fitness and energy while preventing obesity and reducing the risk that other family members may develop a metabolic disorder such as diabetes, heart disease, and stroke.

The Low-Cholesterol Cookbook covers all aspects of healthy eating and includes tips on what to look for when shopping, traveling, and eating in restaurants. Low-fat food is an essential requirement for preventing cardiovascular disease—the number one killer in the world. These delicious, up-to-date recipes in this spectacular new book show that a low-fat diet based on low-cholesterol ingredients doesn't mean adopting a bland, flavorless lifestyle.

Also included are recommendations for choosing snacks consisting of fruit and low-fat products. Accompanied with nutritional values, The Low-Cholesterol Cookbook provides recipes that will keep everyone satisfied and full of energy.

Swans Palette or Here in Americas Test Kitchen

2009-01-08T18:33:00.000-08:00

Swan's Palette

Author: Forward Arts Foundation

Embark on a culinary journey with Atlanta's renowned hostesses to savor a collection of classic and contemporary recipes and entertaining suggestions. Rosie Clark, a famous Georgia artist, whose palette will whet your palate, whimsically illustrates this beautiful four-color cookbook. Recipes are included from the Foundation's restaurant, The Swan Coach House.

Books about: Zen Macrobiotic Cooking or Favorite Recipes of California Winemakers

Here in America's Test Kitchen

Author: Cooks Illustrated Magazin

The companion cookbook to our acclaimed public television series, Here in America's Test Kitchen brings you everything -- every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2003 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule -- not the network's!

From the search for perfectly crisp -- not flabby and greasy -- Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping…this companion volume puts you right at the side of the America's Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at our failures as well as our successes. After months of testing, our recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because we've tested dozens of possible ways (including many failures) of making them.

In the pages of Here in America's Test Kitchen, you'll get a behind-the-scenes view of how we test recipes, taste-test foods, and put cookware through its paces. You'll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook's test kitchen.

America's Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2003 season in one volume.

Publishers Weekly

Kimball, founder of Cook's Illustrated magazine and host of the PBS show America's Test Kitchen, offers a preface to this guide to the tools, techniques and ingredients needed in today's kitchens, along with about 50 recipes. At first glance the casual cook might be daunted by the recipes, but by following the careful instructions an inexperienced cook could turn out a perfect meal consulting just one or two of the 26 chapters (e.g., "Party Foods," "Chicken in a Flash," "Ham Dinner," "Cookie Jar Favorites"). The editors offer such homey dishes as Cheesy Nachos, Spaghetti Putanesca, Scalloped Potatoes and Lemon Meringue Pie. Moreover, the recipes have been formulated to ensure short lists of ingredients and common home equipment. Veteran cooks will revel in the analysis of the science behind the recipes-the single bread recipe here, five pages long, answers questions that dozens of other cookbooks do not-and will appreciate the illustrated technique sidebars and brand-name comparisons of everything from pastas to saut pans. (Jan.) Copyright 2002 Cahners Business Information.

Comfort and Joy or Parkers Wine Buyers Guide

2009-01-08T07:51:00.000-08:00

Comfort and Joy: Cozy Christmas Recipes, Favorite Holiday Memories and the Sweetest Gifts from the Heart

Author: Gooseberry Patch

Cinnamon, pine, cranberry and sage...and plenty of gingerbread! Comfort & Joy Cookbook is filled with a sampling of cozy recipes that are sure to warm your family this winter. Try savory chicken with mushrooms, 3-cheese potatoes and parmesan herb bread. Top off the meal with rich and creamy snow cocoa and farmhouse cut-out cookies. Tips include decorating touches that evoke memories of home, and we've also included an entire chapter of crafts and comforting holiday memories you'll enjoy all season long.

New interesting book: Death by Pad Thai or Hidden Kitchens

Parker's Wine Buyer's Guide

Author: Robert M Parker

Thoroughly revised and updated, this sixth edition of the Parker's Wine Buyer's Guide has been eagerly awaited by seasoned collectors and occasional drinkers alike. No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will.

Employing his famous 100-point rating system and copious tasting notes, Parker evaluates more than 8,000 wines of recent vintage from all the major wine-producing regions of the world. More than 3,000 specific growers and producers from the world's leading viticultural areas are evaluated separately, and Parker's independence from the trade allows him to be completely honest in his opinions.

This latest edition has been revised, updated, and expanded to offer increased coverage of Italy and Australia, while continuing to provide the most extensive and authoritative reviews in the world of the wines of all regions covered previously

In addition to the valuable ratings information, Parker's Wine Buyer's Guide includes all the information today's consumer needs in order to select the perfect bottle, store it, spot a badly stored and abused bottle, and find the best wine values. Quite simply, Parker's Wine Buyer's Guide is the indispensable resource on wine from America's most knowledgeable and influential authority on the subject.

Publishers Weekly

Amateurs and experts alike will find this handbook valuable and easy to use. Parker evaluates the world's major viticultural regions, their best producers/growers and the quality of recent vintages, and provides wine-buying strategies. The heart of the volume is an easily grasped grading system that the author developed for his monthly newsletter the Wine Advocate, where portions of this work previously appeared. Parker never succumbs to florid writing or rehashed legends: the straightforward advice is meant to help readers understand wine and buy it knowledgeably. Assessments are well informed and thought out, although they naturally exhibit a personal element. This reference is packed with solid information presented with common sense. Illustrations not seen by PW. Author tour. (May 20)

Library Journal

Parker, a well known wine expert and an excellent writer, reviews the wines of France, Italy, Germany, Portugal, Spain, California, and Oregon in depth. After a particularly well written beginning chapter that includes lots of helpful facts, he lapses into 600 pages of tasting notes and chatty commentary. For each region, he gives accurate, concise information and a summary of recent vintages. In addition to naming the best growers, he rates them and offers a buying strategy for investors. Parker also includes the retail price and his numerical rating for each wine. Tiny chapters on the ``best of the rest'' conclude the book. Offering much valuable information, the book has only minor flaws and is an excellent buy. Recommended for libraries with serious wine readers. Carolyn I. Alexander, USACDEC Technical Information Ctr., Fort Ord, Cal.

	Introduction	1
	How to Use This Guide	1
	Organization	1
	Viticultural Areas Covered	1
	Rating the Producers and Growers	2
	Vintage Summaries	2
	Tasting Notes and Ratings	3
	Quoted Prices	4
	Wine Price Guide Codes	5
	The Role of a Wine Critic	5
	About Wine	7
	How to Buy Wine	7
	How to Store Wine	8
	The Question of How Much Aging	9
	How to Serve Wine	12
	Food and Wine Matchups	14
	What's Been Added to Your Wine?	17
	Organic Wines	18
	The Dark Side of Wine	18
	The Growing International Standardization of Wine Styles	18
	Destroying the Joy of Wine by Excessive Acidification, Overzealous Fining, and Abrasive Filtration	18
	The Inflated Wine Pricing of Restaurants	21
	Collectors versus Consumers	21
	Unspeakable Practices	23
	Wine Producers' Greed	24
	Wine Writers' Ethics and Competence	25
	In Vino Veritas?	26
	Safety Guidelines	27
	What Constitutes a Great Wine?	29
	Making Sense of Terroir	33
	Recommended Reading	35
	The Wine World's Biggest Lies	38
	A Tongue-in-Cheek Guide to Understanding the Language of the Wine-maker	38
	Wine on the Internet	39
	The Wines of Western Europe	41
Chapter 1	France	43
	Alsace	43
	Bordeaux	126
	Burgundy and Beaujolais	387
	Champagne	624
	The Loire Valley	632
	The Languedoc-Roussillon	645
	Provence	686
	The Rhone Valley	693
	Bergerac and the Southwest	905
Chapter 2	Italy	909
	Piedmont	909
	Tuscany	1023
	Other Significant Red Wines of Italy	1080
Chapter 3	Germany and Austria	1114
Chapter 4	Spain and Portugal	1136
	The Wines of North America	1177
Chapter 5	California	1179
Chapter 6	Oregon	1452
Chapter 7	Washington State	1478
Chapter 8	The Mid-Atlantic States	1499
	The Best of the Rest	1501
Chapter 9	Australia and New Zealand	1503
Chapter 10	Argentina and Chile	1594
Chapter 11	South Africa	1597
	Index	1599

Short Cut Cook or Hideous Absinthe

2009-01-07T22:10:00.000-08:00

Short-Cut Cook: Make Simple Meals with Surprisingly Little Effort

Author: Jacques Pepin

Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.

Make crackers by spritzing wonton wrappers with oil and bake until golden.
Use frozen butternut squash for quick soup.
Freeze salmon and cream cheese appetizer rollups for easy slicing.
Prepare cheese straws appetizers with frozen puff pastry.
Need an elegant entrée in record time?
Sauté pork cutlets with prunes and steak sauce.
Spoon a rich-tasting sauce of wine, ketchup, and mustard over grilled steak
Mix melted chocolate with whipped cream for quick chocolate mousse.
Fill a store-bought, hollowed-out pound cake with quick food processor lemon buttercream.

Hideous Absinthe: A History of the Devil in a Bottle

Author: Jad Adams

Mysteriously sophisticated, darkly alluring, almost Satanic: absinthe was the drink of choice for Baudelaire, Verlaine and Wilde. It inspired paintings by Degas and Manet, van Gogh and Picasso. It was blamed for conditions ranging from sterility to madness, to French defeats in World War I. The campaign against "the devil in a bottle" resulted in its ban throughout most of Europe. Its reputation for toxicity eventually extinguished the fin-de-siècle's infatuation with absinthe, but not before it had influenced generations of artists on both sides of the channel. This book is a biography of "the green fairy": from its place in the lives of writers and artists who were inspired--and ruined--by it, to its more recent rediscovery by Ernest Hemingway and today’s would-be sophisticates.

Wholefood or New West Cuisine

2009-01-07T13:28:00.000-08:00

Wholefood

Author: Jude Blereau

There's an awful lot of confusion about just what "healthy" food really is-and a vegetarian, vegan, or low-fat diet is no guarantee of a healthy diet. Wholefood cooking-using ingredients that are as close to their natural state as possible without unnecessary processing and refining-honors the basic integrity of food, keeping intact its inherent ability to nourish. That's just what Wholefood does. With more than 400 recipes, tips on how to use the book, a glossary, information on cooking basics, and techniques, variations, and indications of vegan and gluten/dairy-free recipes, this book is the best tool for planning healthful and delightful meals. Author Jude Blereau introduces readers to the basic wholefoods, and different ways to prepare them. The book also contains some fabulous meat dishes and a delicious desserts and baking section.

The wholefood kitchen     10
Introduction     13
How this book works     18
How to cook     23
Basics and assumptions     26
Foundations     32
Breakfast     50
Your morning grain     54
Pancakes     62
Other breakfast ideas     66
Beans and legumes     70
How to prepare beans     74
How to prepare lentils, split peas and black-eyed peas     86
Soy     92
Tofu     96
Tempeh     105
Grains     112
How to prepare grains     116
Hearty grain-based meals     124
Salads     146
Beyond a bowl of leaves     150
Bean, noodle and grain-based salads     155
Vegetable soups and stews     162
The healing bowl     166
Vegetable dishes     182
Simple vegetable dishes     186
Hearty vegetable meals     198
Chicken and meat dishes     226
Meaty soups and stews     230
Hearty meat meals     236
Cakes and desserts     246
Creams, custards andanglaise     250
Simple desserts     254
Sweet pastries, tarts and pies     260
Cakes and muffins     276
The wholefood pantry     298
Glossary     300
Index     324

Interesting textbook: Troubleshooting Cisco IP Telephony or SSL and TLS

New West Cuisine: Fresh Recipes from the Rocky Mountains

Author: Chase Reynolds Ewald

New West Cuisine offers a tantalizing taste of the West. Introducing 15 great kitchens in the northern Rockies, from upscale mountain resort destination restaurants to scenery-rich ranches to mom-and-pop roadside attractions, New West Cuisine offers a variety of seasonal menus from the region's most sought-after eateries. The settings and styles differ, but all share a passion for delicious handmade food, seasonal and local ingredients, and the rich Rocky Mountain tradition of warmth and hospitality. Featuring 100 recipes as well as helpful sidebars, New West Cuisine also contains stunning scenic photography of the Mountain West.

Recipes Include:

Smoked Salmon Salad with Heart Beets and Horseradish Cream
Charred Heirloom Tomatoes
Herb-Encrusted Elk Rack with Wild Berry Sauce
Grilled Chicken with White Barbecue Sauce
Rainbow Trout Tacos with Corn Relish and Avocado Sauce
Huckleberry and Apple Crisp
Orange Poppyseed Buttercream Cake
Chocolate Chip Tartlet

The Korean Kitchen or German Wheat Beer

2009-01-07T01:46:00.000-08:00

The Korean Kitchen: Classic Recipes from the Land of the Morning Calm

Author: Copeland Marks

Interest in the cuisines of Eastern Asia has never been greater. What better time for a new edition of this classic Korean cookbook, complete with a fresh new design throughout and a beautiful new cover? With its intriguing flavors and generous spice, Korean cuisine is one of the most exciting Asian cuisines and, featuring leafy greens, grains, and an abundance of seafood, one of the most healthful as well. The Korean Kitchen includes more than 140 tantalizing, easy-to-follow recipes for soups, salads, fritters, pancakes, fish and shellfish, barbecue, noodles, and, of course, the Korean national favorite: pickled vegetables, or kimchi. Complete with a history of the cuisine, a glossary, and tips on serving a traditional meal, The Korean Kitchen leads the way to homemade Korean fare.

Book review: Parting or Taking an Honest and Spiritual Inventory Participants Guide 2

German Wheat Beer, Vol. 7

Author: Eric Warner

Warner taps years of personal experience to profile the history, tradition, and brewing techniques of this truly unique beer style.

Americas First Cuisines or The Best of Mennonite Fellowship Meals

2009-01-06T16:05:00.000-08:00

America's First Cuisines

Author: Sophie D Co

After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.

Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.

Preface
Introduction
1. Domestication
2. New World Staples
3. New World Produce
4. The Aztecs
5. Aztec Ingredients
6. Aztec Cooks and Menus
7. The Maya and the Explorers
8. Diego de Landa
9. Solid Maya Breadstuffs
10. Maya Flesh Food
11. Maya Produce
12. The Inca: Animal and Mineral
13. The Inca: Vegetable
14. The Inca
15. The Inca and the Europeans
16. The Occupation
17. A Final Banquet
18. Finale
Bibliography
Index

Interesting book: Eggplant or Sugar

The Best of Mennonite Fellowship Meals: More Than 900 Favorite Recipes to Share with Friends at Home or at Church

Author: Phyllis Pellman Good

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

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

The Art of Tea and Friendship or Vineyard Kitchen

2009-01-06T05:23:00.000-08:00

The Art of Tea and Friendship: Savoring the Fragrance of Time Together

Author: Sandy Lynam Clough

Beloved artist Sandy Clough delightfully guides readers on the fine art of blending tea and friendship. Along with her beautiful antique teaware paintings, Sandy offers a creative variety of ways for friends to gather and savor the fragrance of time spent together, sharing a part of their lives. Friends, old and new, close and far away, will enjoy ideas on how to...

have a telephone tea party with long-distance friends
host a homeschool lesson on the art of tea
make a teacup friendship topiary

Laced with wonderful quotes, poems, and Scriptures that celebrate the blessings of friendship, this visually stunning treasure is perfect for rekindling past friendships, nurturing current friendships, and encouraging the growth of new friendships. Ideal for birthdays, holidays, and special celebrations.

Interesting book: Consulta Impecable: un Guía de Adquisición de Su Maestría Usada

Vineyard Kitchen: Menus Inspired by the Seasons

Author: Maria Helm Sinskey

In this age of celebrity chefs and rarefied ingredients, it is a great pleasure to publish this creative and wholesome collection of recipes, The Vineyard Kitchen, by Maria Helm Sinskey. In her debut book, Maria shares the homey yet sophisticated recipes that have made her one of America's most celebrated chefs and a culinary star. Though Maria lives in the Napa Valley, she was born and raised in the Northeast, and her recipes capture seasonal availability and flavors, no matter where you are cooking.

Maria offers 40 menus, 10 per season, with more than 180 recipes to enjoy all year round. From her kitchen in Napa, where she runs a vineyard with her husband and raises her two young daughters, Maria looks out onto a landscape whose seasonal bounty is reflected in each recipe. Emphasizing quality ingredients, her dishes are simple and pure, focusing on the freshness and flavor of each element, rather than on fussy or complicated preparations. These are dishes that celebrate the unique offerings of each season and that perfectly suit our shifting appetites as the days go from short to long and as our dining table moves from fireside to patio.

Delight in summer with the annual ritual of shucking fresh corn, and transform the harvest into a velvety Sweet Corn Soup with Rosemary; savor the summer-only treat of White Peaches Poached in Vin Gris with Raspberries. When the weather turns wintry, you won't feel deprived with Maria's soothing Nutmeg Custard or with a stunning meal of Parsnip Soup followed by Duck Confit with French Green Lentils. Complete with wine pairings and seasonal shopping tips, The Vineyard Kitchen is a friendly, comprehensive guide thatwill help you create distinctive, tempting dishes throughout the year.

Publishers Weekly

The "vineyard" in this case is not Martha's, but Maria and Robert's aka the Robert Sinskey Vineyards in Napa Valley. The author, who previously served as executive chef at San Francisco's PlumpJack Cafe, now holds cooking classes at the vineyard. Expectedly, the freshest seasonal produce is key to most of these 145 recipes arranged in 40 menus grouped around each of the four seasons. The three-course meals include succulently simple starters such as Roasted Tomatoes with Pecorino Toscano and Olives for the fall and Poached Artichokes with Lemon Aioli for spring. Entrees range from easy (Grilled Pork Chops with a Fresh Apricot Glaze for summer) to challenging (Goose with Roasted Turnips and Apples for winter). Sinskey says that goose will cook uniformly if breast and legs are roasted separately. The Duck Confit with French Green Lentils calls for six cups of rendered duck fat, but Sinskey also offers the healthier alternative of braising the bird's legs in duck stock. She suggests that cooks mix and match recipes, but provides full menus like this for spring: Grilled Asparagus with Prosciutto and a Meyer Lemon Vinaigrette, Herb-Marinated Rack of Lamb with Roasted Garlic Fingerling Potatoes and Strawberry Ice Cream Profiteroles with Bittersweet Chocolate Sauce. Sinskey suggests wine, too, usually a different one for each course. True lusty California cuisine, the dishes will suit most kitchens. Two dozen photos, illustrating the vineyard and its produce throughout the year, are by Robert Sinskey. (Sept.) Copyright 2003 Reed Business Information.

Library Journal

Formerly the chef of San Francisco's PlumpJack Caf , Helm is now the culinary director of the winery that she and her husband own in the Napa Valley. She provides recipes for 40 menus featuring sophisticated seasonal fare, such as a midwinter dinner of Celery Root Galettes with Creme Fraeche and Caviar, Bouillabaisse, and Sweet Ricotta Pie with Bittersweet Chocolate. Sinskey teaches cooking classes at the winery, and her recipes are very detailed and accompanied by wine suggestions. The headnotes seem to strive for the poetic (a poem by the author opens each season), but these are often labored rather than lyrical. For area and other larger libraries. Copyright 2003 Reed Business Information.

Pot Roast Politics and Ants in the Pantry or Kentucky Bourbon

2009-01-05T18:42:00.000-08:00

Pot Roast, Politics, and Ants in the Pantry: Missouri's Cookbook Heritage

Author: Carol Fisher

This treasure trove of anecdotes and nuggets of historical information about cookery in the Show-Me State draws from more than 150 publications to reveal Missouri's cookbook heritage and to deliver a generous sampling of recipes. The Fishers scoured libraries and historical societies to find handwritten family recipe collections and mimeographed publications as well as glossy color editions. Cookbooks covered include such curiosities as the Julia Clark Household Memoranda Book from the William Clark papers, an 1880 production by the Ladies of St. Louis called My Mother's Cookbook, Mary Foote Henderson's Practical Cooking and Dinner Giving, and Albert E. Brumley's All-Day Singin' and Dinner on the Ground. Festival cookbooks, company cookbooks, even cookbooks tied to world events—they're all here in one delightful book and its extensive bibliography.

Books about: Role of Corporate Reputation for Multinational Firms or British Society 1680 1880

Kentucky Bourbon: The Early Years of Whiskeymaking

Author: Henry G Crowgey

Kentucky Bourbon: The Early Years of Whiskeymaking tells the story of bourbon’s evolution, debunking many popular myths along the way. Back in print for the first time in twenty five years, Kentucky Bourbon looks at a variety of subjects from the role of alcohol in colonial America and in the lives of frontiersmen to the importance of the Kentucky product in the Revolutionary War. Like a fine liquor, the book has aged well in its elegance and complexity.

Oz Clarkes New Essential Wine Book or American Heart Association Low Calorie Cookbook

2009-01-05T07:00:00.000-08:00

Oz Clarke's New Essential Wine Book: An Indispensable Guide to the Wines of the World

Author: Oz Clark

Oz Clarke's perennial bestseller The Essential Wine Book is one of the most original and diverting wine volumes ever published. Now this conversational encyclopedia of wine, which provides complete coverage of all wine regions of the world, has been revised, updated, and expanded to reflect the latest changes in the fast-developing world of wine.

Clarke's extraordinary wine-tasting talents and eloquence combine in this beautifully illustrated book to produce a resource for every wine lover, whether a newcomer or a longtime aficionado. With his trademark combination of hard facts and breezy practical advice, Clarke outlines what makes each wine work -- what it tastes like, why it's different from its neighbors, and most important, whether it is worth seeking out.

Each chapter covers a different wine-producing region of the world and includes:

A lively introduction to the region, with useful maps and a full description of grape varieties cultivated and wine styles produced

Evocative descriptions of the taste of the region's wines, explanations of how to read the local wine labels, evaluations of recent vintages, and recommendations for enjoying these wines with food

Vintage ratings and tasting notes, along with useful summaries of the value-for-money and availability of specific wine styles

	Introduction	6
	The World of Wine	8
	Choosing Wine	10
	Tasting Wine	14
	Storing and Buying Wine	18
	Serving Wine	20
	From Vine to Wine	22
	Glossary	26
	Vintage Guide	28
	France
	Introduction	30
	Wine Regions	32
	Bordeaux	34
	The Medoc Region	39
	Margaux	45
	St-Julien	46
	Pauillac	48
	St-Estephe	49
	Haut-Medoc	51
	Medoc	52
	St-Emilion	53
	Pomerol	57
	Graves and Pessac-Leognan	60
	Sauternes	63
	Other Bordeaux Wines	66
	Burgundy	68
	Generic Burgundy Wines	72
	Chablis	74
	Cote d'Or	77
	Cote Chalonnaise	87
	Maconnais	90
	Beaujolais	93
	Champagne	96
	Rhone	106
	Northern Rhone	107
	Southern Rhone	112
	Loire	116
	Muscadet/Pays Nantais	118
	Anjou	120
	Touraine	122
	Central and Upper Loire	124
	Sweet Loire Wines	126
	Alsace	128
	Jura and Savoie	133
	Provence and Corsica	134
	Languedoc-Roussillon	137
	South-West France	142
	Germany
	Introduction	146
	Wine Regions	148
	Mosel-Saar-Ruwer	150
	Rhine Valley	155
	Ahr and Mittelrhein	156
	Rheingau	157
	Nahe	160
	Rheinhessen	163
	Pfalz	166
	Baden-Wurttemberg	169
	Hessische Bergstrasse	171
	Franken	172
	Saale-Unstrut and Sachsen	175
	Sweet German Wines	176
	Italy
	Introduction	178
	Wine Regions	180
	North-West Italy	182
	Piedmont	183
	Valle d'Aosta	186
	Liguria	187
	Lombardy	187
	North-East Italy	188
	Alto Adige	189
	Trentino	191
	Veneto	192
	Friuli-Venezia Giulia	194
	Central Italy	196
	Tuscany	197
	Emilia-Romagna	202
	Marche	202
	Umbria	203
	Abruzzo and Molise	203
	Lazio	203
	Southern Italy	204
	Spain
	Introduction	208
	Wine Regions	210
	North-East Spain	212
	Rioja	213
	Catalonia	215
	North-West Spain	218
	Galicia	219
	Castilla y Leon	220
	Central Spain	221
	Southern Spain	222
	Sherry	223
	Portugal	226
	Northern Portugal	227
	Port and Douro Table Wines	228
	Central Portugal	231
	Madeira	232
	England & Wales	234
	Switzerland	236
	Austria	239
	Eastern Europe	244
	Czech Republic, Slovakia and CIS States	245
	Hungary	246
	Romania	248
	Western Balkans	249
	Bulgaria	250
	East Mediterranean	252
	USA
	Introduction	254
	Wine Regions	256
	California	258
	Northern California	259
	Sonoma	260
	Napa	264
	Carneros	268
	Central Coast	270
	Central Valley	273
	Pacific North-West	274
	East Coast	278
	Canada	280
	Mexico	281
	South America	282
	Chile	283
	Argentina	285
	Australia
	Introduction	286
	Wine Regions	288
	New South Wales	290
	Victoria	293
	South Australia	296
	Western Australia	300
	Tasmania	302
	Queensland	303
	New Zealand	304
	North Island	306
	South Island	308
	South Africa	310
	North Africa	315
	ASIA	315
	Index	316
	Photo Acknowledgments	320

Interesting textbook: Healing Touch or The Man Who Tasted Shapes

American Heart Association Low-Calorie Cookbook: More Than 200 Delicious Recipes for Healthy Eating

Author: American Heart Association

Losing excess weight is one of the best ways to reduce your risk of heart disease, stroke, diabetes, and a number of other health problems. And while fad diets may come in and go out of fashion, the best and healthiest way to lose weight and keep it off is to eat fewer calories and increase your physical activity. With the American Heart Association Low-Calorie Cookbook, cutting those calories is simpler than you may think—and with such delectable recipes to savor, you won't even feel deprived!
You'll find more than 200 fabulous recipes, none with more than 500 calories. These recipes along with user-friendly cooking and shopping tips, health and diet information, and nutrient analyses, will be the keys to your success. Whether you want to maintain your already healthful weight, follow a weight-loss program, or lose weight on your own, the American Heart Association Low-Calorie Cookbook will help you reach your goal—without losing out on the excitement of great-tasting food.

Author Biography:

Prentice Hall Dictionary of Culinary Arts or Arranging Food Beautifully

2009-01-04T22:19:00.000-08:00

Prentice Hall Dictionary of Culinary Arts: Trade Version

Author: Steven Labensky

This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.

Authoritative yet concise entries

Accurate use of capitalization and accent marks

Simple, alphabetical listing for all entries, including abbreviations

Extensive cross-references

285 line drawings

Easy to read typeface and format

Phonetic pronunciation guides

Additionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more!

A Note from the Authors.

Terms.

Appendices.

Common Equivalents in the U.S. System.

Precise Metric Equivalents.

Temperature Equivalents.

Converting to Metric.

Converting from Metric.

Stages of Cooked Sugar.

Rounded Measures for Quick Reference.

Ladle Sizes.

Canned Good Sizes.

Conversion Guidelines.

Over Temperatures.

Oversized Wine Bottles.

Cigar Sizes.

Commonly Used International Terms.

Go to: Learning ActionScript 30 or PHP MySQL For Dummies

Arranging Food Beautifully: Tray and Steam Table Art

Author: Susan E Mitchell

Quantity food presentation made easy . . . and irresistible!

When it comes to preparing and presenting food in quantity, having limited time or resources doesnt have to mean limiting the imaginationif you know the secrets of Arranging Food Beautifully.

This unique guide equips you with a stunning array of practical and effective techniques for presenting hot and cold food attractively on trays, buffets, and steam table lines. Expertly blending art and skill, it shares countless ideas on how to use color, composition, texture, props, and garnishes to enhance the presentation of items from every part of the menu. Whether you work in a catering, deli, institutional, hospitality, or other foodservice setting, youll delight in these simple suggestions that take minutes and cost pennies. Clear step-by-step instructions, plus dozens of how-to illustrations and photographs make the job easy, and taste panel-approved recipes show you exactly how to get started. From tasteful touches to bold thematic inspiration, youll find a cornucopia of creative possibilities in Arranging Food Beautifully.

Road to a Healthy Heart Runs through the Kitchen or Traditional Teatime Recipes

2009-01-04T11:37:00.000-08:00

Road to a Healthy Heart Runs through the Kitchen

Author: Joseph C Piscatella

The bible used by heart patients and recommended by thousands of hospitals, The Road to a Healthy Heart is the cardiac patient's step-by-step guide to cooking and eating in the real world. Born out of Joe Piscatella's own experience of coming back from emergency bypass surgery—and his wife's determination to gather the recipes and prepare the foods that would keep her husband alive—this is a complete 10-years-in-the-making revision of the classic Don't Eat Your Heart Out Cookbook.

With: Silver Dollar Pancakes, Grilled Steak and Onion Salad, Tex-Mex Pizza, Linguine with Clam Sauce, Warm Caramel Pears, and Apple Cranberry Crisp.

The furthest thing from a diet of deprivation, these 30 family-friendly, Mediterranean-style recipes will help you prevent, manage and perhaps even reverse heart disease, lose weight and keep it off, and enjoy the double benefit of good health and good cheer.

Publishers Weekly

Coronary bypass survivor Piscatella (Don't Eat Your Heart Out Cookbook) champions the benefits of a Mediterranean-style diet for both preventing heart disease and promoting good health in general. The first half of his hefty book surveys all things heart related, with an emphasis on what causes heart problems and how to prevent or reverse them. Though not a physician or a Ph.D., Piscatella presents the material well, using simple graphics to stress key points, such as the fact that a New England Journal of Medicine report suggests that eating only two servings of fish per week may cut the risk of dying from heart attack in half. The latter portion of the book contains practical, family-friendly recipes prepared by Piscatella's wife, Bernie. Easy to follow, and clearly developed with kids in mind (e.g., six kinds of pizza), they include Soba Noodle Salad, Red Snapper with Creamy Parmesan Sauce, and Classic Lasagna with only 346 calories per serving. There's even a Mac and Cheese recipe, which will quell fears that maintaining a healthy heart requires kissing comfort foods good-bye. The Piscatellas not only write well and are passionate about the material, but obviously also love to eat. (Feb.) Copyright 2006 Reed Business Information.

Part One

Chapter One: Understanding Your Heart

Chapter Two: Assessing Your Risk

Chapter Three: What's Wrong With Our Diet?

Part Two

Chapter Four: The New Guidelines

Chapeter Five: The Truth About Fats

Chapter Six: The Truth About Carbohydrates

Chapter Seven: Beyond The Basics

Part Three

Chapter Eight: First Steps

Chapter Nine: Fruits, Vegetables, Beans, Nuts and Grains

Chapter Ten: Seafood, Poultry and Meat

Chapter Eleven: Dairy Foods

Chapter Twelve: Table Fats And Oils

Chapter Thirteen: Sugar And Other Sweeteners

Chapter Fourteen: Salt And Sodium

Chapter Fifteen: Water

Chapter Sixteen: Discretionary Calories

Chapter Seventeen: Exercise

Cookbook

Recipes

Menus

Go to: Straight Up or On the Rocks or Choice Cuts

Traditional Teatime Recipes

Author: Jane Pettigrew

This wonderful collection of the best recipes for a traditional British tea will satisfy even the most jaded of palates. Hundreds of recipes for cakes, biscuits, buns, scones, breads, and rolls are provided here with clear instructions and mouthwatering images. From Herb Bread, Cheese and Celery Whirls, and Scarborough Muffins to Melting Moments Biscuits, Fat Rascals, Seventeenth-Century Honey Cake, and Daniel's Coffee and Drambuie Meringues, there is something for everyone. All the basics of good teatime cooking are provided and great tips on common baking problems and how to avoid them. Including not only a brief history of the recipes (many going back centuries), but also the best teas to drink with each one, this is the ultimate book for enjoying the wonderful occasion of an afternoon tea.

Wild Wild East or American Bar

2009-01-04T01:56:00.000-08:00

Wild, Wild East: Recipes and Stories From Vietnam

Author: Bobby Chinn

A true culinary adventure told by

Hanoi's enfant terrible, Bobby Chinn.

Bobby Chinn describes Vietnamese food as being as near to Nirvana as he can imagine — fresh, clean flavors, light and healthy, and incredibly diverse.

Presenting directions for everything from simple grilled chicken wings to deep-fried spring rolls and Bobby Chinn's own fusion-style dishes, Wild, Wild East is more than a recipe book: it's also an authentic guide to Vietnamese food as it is prepared and enjoyed today. Evocative photos by award-winning photographer Jason Lowe and stories by Bobby about every dish in this book make Wild, Wild East a true culinary tour of Vietnam. You'll read about Bobby's first experience running a kitchen, and you'll learn how he discovered the recipe for his secret sauce for grilled chicken. You'll also enjoy his extraordinary tales about some of the more unusual foods and ingredients that contribute to Vietnamese cuisine. Wild, Wild East is a both a true personal adventure story and a treasury of palate-pleasing recipes.

Half Chinese, half Egyptian, raised in England, a familiar figure in San Francisco and New York food circles, and now living in Hanoi, Bobby Chinn is one of Asia's most highly respected chefs. Having come from a family of great cooks, Bobby has always been passionate about food. He learned his trade when taken under the wing by three leading San Francisco chefs—Hubert Keller, Gary Danko, and Traci des Jardine. He now owns a restaurant in Hanoi, and is working with the Discovery Channel on a series devoted to Asian foods and cultures. He has also appeared in the U.K. on BBC2's Saturday Kitchen and FullOn Food.

Judith Sutton - Library Journal

Chinn, described in Anthony Bourdain's foreword as an "International Man of Mystery," is half Chinese and half Egyptian; most of his childhood was spent in San Francisco, Egypt, or London. After briefly working on Wall Street, he did stand-up comedy in Los Angeles and San Francisco and then finally realized that food and cooking were his true interests. He cooked at some of San Francisco's best restaurants, fell in love with Vietnamese food, and opened his own restaurant in Hanoi in 2001. His first cookbook is a passionate, personal introduction to Vietnamese food, with dozens of classic and contemporary recipes. He includes an introductory section on ingredients and another on essential sauces and other basics; lengthy recipe headnotes provide history and context, and the instructions are nicely detailed. There are color photographs throughout, along with stories of some of Chinn's wild exploits. With Vietnamese food becoming increasingly popular here, it's surprising how few books there are on the subject. This is recommended for most collections.

Book review: How to Wow or Microsoft Windows Server 2008 Administrators Companion

American Bar: The Artistry of Mixing Drinks

Author: Charles Schumann

This "bar bible" provides recipes for mixing the perfect drink, classical or exotic, and offers tips on serving it correctly.

Whether you're celebrating a special occasion or just relaxing with a cocktail, let world-renowned bartender Charles Schumann be your guide to mixing masterful libations. American Bar--the most authoritative cocktail book ever published--provides all the information the cocktail lover or professional bartender needs to serve up the perfect drink. Inside American Bar you'll find:

Recipes for more than 500 drinks, listed alphabetically

An easy-to-use drink index arranged by drink categories

The fascinating history and names of leading brands of all the major cocktail components

A handy guide to bartending equipment

A glossary of international bar terms and measurements

Illustrated with hundreds of delightful 1930s-style line drawings by Günter Mattei, this exceptionally handsome book is an indispensable companion to home or professional entertaining.

Other Details: More than 100 illustrations 392 pages 5 x 5" Published 1995

"The drink mixer's bible." --The New York Times

Author Biography: Charles Schumann has been a bartender for more than twenty years, the last ten as proprietor of Schumann's in Munich. He is the author of Schumann's Bar Book and Schumann's Tropical Bar Book.

Drink Index: Aperitifs; Brandy drinks; Cachaça drinks; Campari drinks; Champagne cocktails; Classic drinks; Coffee drinks; Coladas; Collinses; Daiquiris; Digestifs; Eggnogs; Fizzes; Flips; Gin drinks; Highballs; Hot drinks; Juleps; Low-alcohol drinks; Martinis and variations; Nonalcoholic drinks; Restoratives and pick-me-up drinks; Rum drinks; Sours; Tequila drinks; 24-hour drinks; Vodka drinks; Whisk(e)y drinks

Drinks and Cocktails from A to Z:

Drinks and Cocktails from A to Z

Main Cocktail and Drink Categories

Cocktail Components:

Distillates from Wine: Cognac; Armagnac; Brandy; Marc and Grappa

Distillates from Grain: Gin; Aquavit; Whisk(e)y; Vodka

Distillates from Fruit

Distillates from Plants: Rum; Cachaça; Tequila and Mezcal; Arak

Liqueurs: Anisees

Sparkling Wines: Champagne; French Cremant; German Sekt; Italian Spumante; Spanish Cava; U.S. Sparkling Wines; Other Sparkling Wines

Fortified Wines: Vermouth; Sherry, Madeira; Port

The Artistry of Mixing Drinks and Cocktails: The Artistry of Mixing Drinks and Cocktails; Bar Equipment; Terminology; The Bartender

Epilogue

Acknowledgments

Bibliography

Index

Taylors 50 Best Herbs and Edible Flowers or International School of Sugarcraft

2009-01-03T17:15:00.000-08:00

Taylor's 50 Best Herbs and Edible Flowers: Easy Plants for More Beautiful Gardens

Author: Frances Tenenbaum

Both the Taylor's Guides to individual plant groups and the Taylor's Weekend Guides on basic techniques and popular gardening styles are highly acclaimed and well established. We now enthusiastically add a quick-reference series for readers who don't have the time or the experience to do their own research.

Taylor's 50 Best books highlight the most attractive foolproof plants and include detailed information that every gardener needs in order to grow them. Color photos, full-color drawings, and growing tips make each plant entry useful and complete.

Six books introduce the series and cover the most popular plants for backyard gardeners: perennials for sun, perennials for shade, herbs and edible flowers, roses, shrubs, and trees.

Book about: An Introduction to Financial Option Valuation or Understanding Organizations

International School of Sugarcraft, Vol. 3

Author: Nicholas Lodg

International School of Sugarcraft

Author Bio:

Margaret Ford discovered her

Ultimate Cheesecake Cookbook or Monday Night Is Chicken Night

2009-01-03T05:33:00.000-08:00

Ultimate Cheesecake Cookbook

Author: Joey Reynolds
To taste the Ultimate Cheesecake is to love it!

Imagine the creamiest, dreamiest, yummiest cheesecake you've ever tasted. Now imagine having it all for yourself whenever you want it! The Ultimate Cheesecake Cookbook makes homemade cheesecake so incredibly easy and fun, you'll be hard-pressed to find a more perfect dessert for every occasion. Famed radio personality Joey Reynolds and the queen of cheesecakes herself, Myra "Mother Wonderful" Chanin, have created lighthearted and simple-to-follow recipes for dozens of delicious cheesecakes--some fancy enough for your most formal dinner parties, some so easy they're practically instant--in lucsious flavors like Butter Nut, Apricot Almond, Strawberry Rhubarb, Chocolate Mint, Jomocha, and Ginger Pear. Joey and Myra also teach you how to make cheesecake muffing and cookies, as well as no-bake cheesecakes for those hot summer days, and they supply the key to creating your own custom cheesecake flavors.

Library Journal
Reynolds is the host of a nationally syndicated talk show and a cheesecake lover Joey Reynolds Cheesecakes are sold in Florida and New York. Chanin, also known as "Mother Wonderful," is a professional baker and the author of several other cookbooks. Here they present dozens of recipes for cheesecakes baked, nonbaked, lower-calorie, and "mini." Most of them are really variations on a master recipe; each recipe chapter, in fact, concludes with a "Magic Formula," the template for that type of cheesecake. For larger baking collections. Copyright 2001 Cahners Business Information.

Interesting textbook: Lifes Healing Choices or Implementing an Inpatient Smoking Cessation Program
Monday Night Is Chicken Night: The Eat-Well Cookbook of Meals in a Hurry

Author: Womans Day Editors
For those of us who are always on the go, preparing dinner should be quick, easy-and delicious! Now, with Monday Night is Chicken Night even the busiest cook can prepare a fabulous chicken dinner in no time at all.
From the experts at Woman's Day, this essential cookbook is chock full of easy-to-follow recipes for dozens of complete chicken dinners, including variations and side dishes, making it your one-stop source for the entire meal.
These 80 scrumptious and nutritious recipes are made with common, everyday ingredients and presented in a simple and straightforward format that includes:
• cooking times, serving size and nutritional information;
• handy tips to make preparation as easy as can be;
• complete meals in less than 30 minutes, including stews and slow-cooker recipes.

This fun, fast and informative cookbook will have even the most inexperienced cook preparing delectable chicken dinners in the blink of an eye. With such speedy recipes at your fingertips, you'll be cooking like a pro with time to spare!

Salmon Cooking or Cigars

2009-01-02T19:52:00.000-08:00

Salmon Cooking: Delicious Ways with Salmon and Trout, with over 150 Step-by-Step Recipes

Author: Mark OShea
A comprehensive guide to cooking with salmon and trout, illustrated with over 600 color photographs.

Go to: Complete Book of Mushrooms or Soup of the Day
Cigars

Author: Vahe Gerard
The first book in this two-volume boxed set details the history and traditions of the cigar, from tobacco harvesting to the significance of the cigar ring and how to detect a counterfeit cigar, followed by a practical buyer’s guide listing shops, clubs, websites, and useful addresses. The second book takes the reader on a tasting tour of one hundred individual cigars, exploring the sensual elements that make a truly superb cigar. Each cigar is presented in a concise table, graded on a scale of ten based on criteria such as flavor, aroma, and combustion quality, and accompanied by a lifesize photograph of the featured cigar.

Feasting Free on Wild Edibles or Rick Steins Guide to the Food Heroes of Britain

2009-01-01T04:46:00.000-08:00

Feasting Free on Wild Edibles

Author: Bradford Angier
*Practical advice on making the most of a free food source

*Outdoor wisdom from a respected and best-selling expert

*A noteworthy and useful guide brought back to print
"A valuable guide to wild foods, illustrated with line drawings to aid identification and containing easy-to-follow recipes." -Booklist
This practical guide to North American edible plants explains where to find them, when and how to gather them, and how to prepare them. Detailed drawings and descriptions allow for accurate identification of each plant discussed. More than 500 recipes are included, ranging from common to exotic dishes using plant seeds, flowers, fruits, leaves, stems, and roots.
Renowned author Bradford Angier has written numerous best-selling nature books, including Field Guide to Edible Wild Plants (0-8117-2018-7) and Field Guide to Medicinal Wild Plants (0-8117-2076-4).

Look this: Overcoming Runaway Blood Sugar or Fat Families Thin Families
Rick Stein's Guide to the Food Heroes of Britain

Author: Rick Stein
In this companion volume to the Food Heroes cookbook, Rick Stein has compiled a directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry are based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production.
Divided into ten chapters by food type, the suppliers are arranged alphabetically within each chapter by region. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods.

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

2008-12-31T19:04:00.000-08:00

Dr. BBQ's Barbecue All Year Long! Cookbook

Author: Ray Lamp
Dr. BBQ says, "Barbecue's not just for summer anymore!" Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun belt fans. Dr. BBQ's new book is a twelve month celebration of barbecue as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event "barbecue style". With over 200 hundred recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu, if he sees his shadow, and a tropical one, if he doesn't), the opening of the Daytona 500, Elvis's Birthday and more. It's another finger lickin' book, hot off the grill from the king of 'cue, Dr. BBQ.
Publishers Weekly
It's time to break out of the barbecue box: according to Lampe-a barbecue chef who's won numerous awards at cooking competitions nationwide-outdoor grilling isn't just for summertime. With a little creativity and warm clothing, he says, barbecuing can be enjoyed year-round, from Florida to Alaska. The book's four season-centric sections offer menus and recipes for a range of holidays both traditional (New Year's Eve, Valentine's Day) and offbeat (Daytona 500 Day, Jack Daniel's Birthday). Each menu features barbecued, grilled or smoked food, with sides and desserts that can be cooked indoors. Lampe's voice is knowledgeable and saucy; he includes histories of each of the featured holidays, and his hilarious comments make the book fun to read. Unusual entr es include Grilled Cabbage and Onions with Beer for St. Patrick's Day, and a selection of faux meats (including tofu and seitan) and Fake Sugar Cupcakes (made with Splenda) for April Fool's Day. A "Drawers, Patio, and Pantry" section includes recommendations for tools, grills, fuels and sauces, while shoutouts to (and photos of) other barbecue chefs make readers feel welcomed into the boisterous barbecue community. (May) Copyright 2006 Reed Business Information.

See also: Coping with International Conflict or The Managers Guide to Business Writing
Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

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

Skinny Bitch or Warming and Welcoming Big Soups

2008-12-31T10:23:00.000-08:00

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

Author: Rory Freedman
Not your typical boring diet book, this is a tart-tongued, no-holds-barred wakeup call to all women who want to be thin. With such blunt advice as, "Soda is liquid Satan" and "You are a total moron if you think the Atkins Diet will make you thin," it's a rallying cry for all savvy women to start eating healthy and looking radiant. Unlike standard diet books, it actually makes the reader laugh out loud with its truthful, smart-mouthed revelations. Behind all the attitude, however, there's solid guidance. Skinny Bitch espouses a healthful lifestyle that promotes whole grains, fruits, and vegetables, and encourages women to get excited about feeling "clean and pure and energized."
Associated Press
The authors are brazen...They're not trying to win popularity contests...they just want healthy people.
Chicago Sun Times
Ready to jump-start 2006 with an electric prod to the system? ...They tell it like it is, and without delicacy.
Metro
Don't hate them--be them. The authors of 'Skinny Bitch' offer women a no-holds-barred approach to being thin and fabulous.
Austin American Statesman
This 224-page gem...tells it like it is.
Florida Today
What are you waiting for, you moron? Go buy this book!
bitch
...there's more solid information about health and nutrition in Skinny Bitch than in most diet and health books...
Energy Times
...have achieved the seemingly impossible by writing a diet book that's as sassy and entertaining as it is packed with reliable information.
iVillage
...many priceless-yet-unprintable dictums certainly make you laugh in a way few diet books can.

Interesting book: Best American Political Writing 2008 or First Ladies
Warming and Welcoming Big Soups: Over 70 Comforting Recipes for Hearty, Creamy, Spicy, Chunky and One-Pot Soups

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

50 Classic Japanese Recipes or Wedding Showers

2008-12-30T22:42:00.000-08:00

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

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

New interesting book: Always Superb or Just Chocolate Cookbook
Wedding Showers

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

Invitations
hemes
Decorations
Games

The Best of Wild Rice Recipes or Cognac

2008-12-30T13:00:00.000-08:00

The Best of Wild Rice Recipes

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

New interesting book: The Way of the World or The Conquerors
Cognac: A Liquid History

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

Sushi with Style or Betty Crockers New Cake Decorating

2008-12-30T02:19:00.000-08:00

Sushi with Style

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

Book review: Real Estate Law or Accounting Fundamentals
Betty Crocker's New Cake Decorating

Author: Betty Crocker Editors
Make any occasion special with a just the right cake; an incredible edible Teddy Bear Cake or a Dinosaur Cake makes a birthday magical. Surprise your son or daughter with a Play Ball Cake or a Ballet Slippers Cake after a long day of practices and lessons. And don't forget Dad -- make a unique Father's Day T-Shirt Cake. Share the good news and give your sister a Baby Bib Shower Cake.
You'll also find specialty cakes, including wedding cakes and holiday cakes, as well as show stoppers such as French Silk Filbert Cake and Mocha Cream Torte.
Each recipe has clear, concise directions with simple drawings that show you how to properly assemble the cakes. Plus, you can use either cake mix or scratch recipes, so making these cakes is truly easy. Now available in an easy-to-use practical comb-bound format, you'll enjoy each step toward baking and creating the perfect cake!
BookList
Here are 70 cake recipes for special occasions--baby and wedding showers, housewarmings, graduations, birthdays, and holidays, such as Christmas, New Year's, Easter, Fourth of July, Thanksgiving, Halloween, Hanukkah, President's Day, Mother's Day, and Father's Day. With decorative gels, candy, chocolate, mint leaves, coconut, food coloring, nonpareils, and sprinkles, an assortment of cake decorations can be created: gym shoes for an athlete, a car to send friends off on a trip, ballet slippers for an aspiring ballerina, basketballs, soccer balls, baseball caps, sailboats, snowmen, spaceships, trains, and teddy bears. There is a chapter on cake basics that offers tips on batter, on measuring ingredients, on using shortenings, eggs, and chocolate, on removing layer cakes from pans, on using dowels, on freezing and storing cakes, on using decorating bags, and on making rosettes, flowers, borders, and leaf designs. The finished book will have 57 color photographs and 96 line drawings.

Table of Contents:
Introduction.
One: Cut-Out and Shaped Cakes.
Two: Festive Holiday Cakes.
Three: Celebration Cakes.
Four: Specialty Bakery Cakes.
Five: Cake Basics.
Index.

Bills Food or M522 Holidays at Home

2008-12-29T15:38:00.000-08:00

Bills Food

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

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

See also: Micro Politics of Capital or Managing the Guest Experience in Hospitality
M522 Holidays at Home: Favorite Family Recipes, Decorating Ideas and Magical Memories for a Homespun Harvest and Cozy Christmas

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

Heritage of Southern Cooking or Teany Book

2008-12-29T03:56:00.000-08:00

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

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

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

Book review: Herbs or Best Slow Cooker Cookbook Ever
Teany Book: Stories, Food, Romance, Cartoons and, Of Course, Tea

Author: Moby
From the ninety-three teas on offer to the tempeh turkey club, Teany's mix of delicious vegetarian and vegan cuisine with a mellow atmosphere has made it a hit with the Lower East Side denizens who make it a habit to attend Teany's casual afternoon tea (cucumber sandwiches anyone?). Since opening in 2002, internationally acclaimed musician Moby and his partner Kelly Tisdale have made Teany a home base for all things Moby-a hipster hangout, chic contemporary tea shop, and host to political and charity events.
With Teany Book, Moby and Kelly distill Teany into an idiosyncratic yet functional gift book that will teach the art of making Teany's special lavender iced tea and creating nosh-worthy vegan lunches that even carnivores will enjoy, while also functioning as a popular history of the Lower East Side. In addition to instructions on how to become a true tea connoisseur and vegan chef du jour, Teany Book includes witty vignettes on Teany's history, anecdotes from Moby and Kelly, and tea-based health and beauty tips, such as how to cure a hangover with green tea. At once a unique glance at the culture of downtown New York and a quirky cookbook highlighting a nutritious and beneficial diet, Teany Book is a perfect purchase for tea fans, foodies, and hipsters alike.

Ive got to Grill Now What or Arabian Delights

2008-12-28T19:15:00.000-08:00

I've got to Grill, Now What?!

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

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

Read also Globalization or Introduction to Private Security
Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula

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

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

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

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

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

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

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

Baking 9 1 1 or Cakes by Design

2008-12-28T08:34:00.000-08:00

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

Author: Sarah Phillips
Baking is a science. But who wants to spend hours in the kitchen experimenting?
Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:
How to make a cake that won't fall in the middle
What it takes to bake a flaky piecrust
The easiest way to prevent a cheesecake from cracking
How to make the perfect chocolate chip cookie that's thick and chewy
The trick to storing baked goods
The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.
The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.

Book review: Civility in the City or Leading the Global Workforce
Cakes by Design: The Magical World of Sugar Art

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

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

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

Patricia Wells Trattoria or Guide to North Carolinas Wineries

2008-12-27T22:53:00.000-08:00

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

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

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

Interesting textbook: Type 2 Diabetes for Beginners or Month of Meals
Guide to North Carolinas Wineries

Author: Joseph Mills
The future of North Carolina wine was hinted at as early as 1584, when Arthur Barlowe wrote Sir Walter Raleigh that the land was "full of grapes." Today, the state has over 60 wineries, with new ones opening daily, and over 350 vineyards. Boasting annual retail sales estimated at $34 million, North Carolina ranks 12th nationally in wine production and 10th in grape production. Since the first edition of this book was published in 2003, the number of wineries has almost tripled. Yadkin Valley, North Carolina's first federally recognized American Viticultural Area, has over 20 wineries and over 400 acres of vineyards.
Visitors to North Carolina's wineries have a wide range of wines to sample and a variety of activities from which to choose. In addition to touring and tasting, they can picnic, celebrate weddings or other events, listen to concerts, look at art, try their hand at horseshoes or Italian bowling, and even help in the vineyards.
A Guide to North Carolina's Wineries provides detailed portraits of the state's wineries. These include the history of each establishment, hours of operation, wine lists, and information about people who work in the industry.

Roman Cookery or FamilyFun Super Snacks

2008-12-27T14:12:00.000-08:00

Roman Cookery: Ancient Recipes for Modern Kitchens

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

Interesting textbook: Perfect Weight America or Diabetes
FamilyFun Super Snacks

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

Fandango or Passion for Parties

2008-12-27T02:31:00.000-08:00

Fandango: Recipes, Parties, and License to Make Magic

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

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

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

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

Table of Contents:
Contents

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

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

PARTY PLANNING NOTES & RESOURCES 293
PHOTO CREDITS 307
ACKNOWLEDGMENTS 308
INDEX 309
Book review: The Economics of Microfinance or Toward a Comparative Institutional Analysis
Passion for Parties

Author: David Tutera
Truly great parties cast a powerful spell. They delight the senses, lift the spirit, and enchant their hosts as well as their guests. No one wants them to end, and in fact they never do, as the best ones live on as cherished memories. But how exactly do you produce one of these magical gatherings?
The first thing you do is consult David Tutera's A Passion for Parties. One of the world's premier event planners, Tutera produces extraordinary parties for such disparate luminaries as the Rolling Stones, Tipper Gore, and the Prince of Wales. Now, in this lavishly illustrated entertaining guide, he reveals his trade secrets and helps you stage your own unforgettable event.
As inspiring as it is informative, A Passion for Parties is a comprehensive guide to planning any kind of party, on any size budget. Tutera begins with the basics: how to find a location; select the invitation; choose a theme; and make decisions about menus, table settings, music, lighting, flowers, and decor. Then he shows you how to apply those basics to a variety of events: intimate gatherings, birthday parties, weddings, formal celebrations, and holiday entertaining. For the major events, he guides you through the technical details -- what to know if hiring a caterer, live band, valet parking, or tenting service -- and pulls in specialists like wedding cake expert Sylvia Weinstock and culinary master Wolfgang Puck.
Best of all, Tutera identifies the key elements of all parties, large or small, and offers a dazzling array of possibilities to make each party special. Throughout the book you will find dazzling photographs that bring all of his ideas to life. So whether you are planning aromantic fireplace picnic, a ladies' breakfast, a tented bat mitzvah bash, a New Year's dinner party, a Memorial Day clambake, or the wedding to end all weddings, David Tutera helps you throw the party with your own personal flair.
As lighthearted as it is invaluable, David Tutera's A Passion for Parties is sure to become your party bible.

Tarts with Tops On or Wild Vegetarian Cookbook

2008-12-26T16:50:00.000-08:00

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

Author: Tamasin Day Lewis
"Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath? A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."
Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.

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

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

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

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

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

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

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

Author: Steve Brill
In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants. Now, he breaks new ground by presenting more than 500 comprehensive recipes for transforming these natural foods into delicious vegetarian meals.
Publishers Weekly
Brill follows his Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild) Places with this specialist volume aimed at cooking found and gathered produce. Stressing the need to forage safely and not eat any plant unless completely certain of its identification and that it's free of pesticides and herbicides, the author explains "what makes wild food special" before describing methods of preparation and food types, winemaking and the wild food seasons. Main courses and desserts are intermingled so much so that it becomes hard to tell whether the ingredient is a main component or an enhancer. Filled with humorous anecdotes and small descriptions, almost every recipe relies on at least one foraged ingredient, though where possible Brill offers health store alternatives (while Monsieur Wildman's French Dressing calls for wild spearmint, he does suggest cultivated mint; unsweetened apple juice can be substituted for wild apples in Spiced Wild Apple Cider). In the end, the book will appeal to those who enjoy foraging in the wild as well as the vegetarian who is not only health- but also environmentally conscious. (Apr.) Forecast: While Brill has had his share of media attention (David Letterman, Dan Rather and Regis and Kathy Lee have all covered him), this book is nonetheless specialist, and its sales will rely heavily on regional promotion and word of mouth. Copyright 2002 Cahners Business Information.
Library Journal
Brill, the author of an earlier field guide to wild plants, has been conducting "foraging tours" in Manhattan (including Central Park) and throughout greater New York since the mid-1980s. His new book includes dozens of recipes using wild foods, from sassafras and daylily shoots to blue violets and cow parsnips; each entry includes a brief description of the plant as well. Strict vegetarians will be delighted by Brill's recipes; nonvegetarians looking for dishes made with these unusual foods will be disappointed to find so many that call for ingredients like kudzu, lecithin, granules, liquid aminos, and the like (although there are alternatives suggested when possible). For vegetarian and other special collections. Copyright 2002 Cahners Business Information.

Thousand Years Over a Hot Stove or Southern Cocktails

2008-12-26T05:09:00.000-08:00

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

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

New interesting book:
Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations

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

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

2008-12-25T19:28:00.000-08:00

Healthy Treats and Super Snacks for Kids

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

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

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

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

2008-12-25T08:47:00.000-08:00

So Fat, Low Fat, No Fat

Author: Betty Rohd
Betty Rohde loved to eat -- and it showed. When her doctor told her she was "a walking time bomb," she knew she'd better change how she ate, but she didn't want to change what she ate, or deprive her family and guests of their favorite foods. Using calorie-reducing cooking techniques and low- and no-fat ingredients, she was able to enjoy hearty, flavorful meals that were low in fat and calories but not in satisfaction. Refreshingly simple and realistic, So Fat, Low Fat, No Fat collects more than 200 of her delicious recipes for low-fat home-style fare, including:
Homemade Biscuits
Ham and Potatoes au Gratin
Scalloped Potatoes
Pizza Mexicana
Cream Cheese Brownie Cake
Creamy Chicken and Noodles
Corn Pudding
Hot Fudge Sundae Pudding Cake
Including advice on reading food labels, suggestions on resisting temptation while eating out, and innovative tips for transforming your favorite dishes into tasty low-fat fare, So Fat, Low Fat, No Fat makes healthful cooking easy and fun.

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

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

New interesting textbook:
All Around the World Cookbook

Author: Sheila Lukins
A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. 444,000 copies in print.
Publishers Weekly
Turn the more than 500 pages of this latest cookbook by Lukins ( The Silver Palate Cookbook ), and one grows almost giddy. From Argentinian barbecue to Mexican zarzuela, she includes nearly every incarnation of the international and edible. True, many cookbook writers are well-traveled, but few set out, as Lukins did, to create a cookbook with the feel of a travel album: illustrations and sidebars along make the volume a fascinating jaunt. Through conversations with home cooks and professional chefs in 33 countries, Lukins researched the ways that people cook and eat abroad, adapting cross-cultural recipes to American kitchens with flair. The table of contents clues us in to the breezy, chatty style of its author: breakfast foods are clustered under ``Room Service,'' while appetizers and aperitifs fall under ``Wish You Were Here.'' No attempt is made to cluster all the recipes from a region together, which helps to give the text its considerable charms. Chicken soup, for example, is presented in a chart, tabulating 22 countries' versions of this classic. 350,000 first printing ; BOMC Home Style main selection, QPB alternate.

Betty Crockers Guide to Easy Entertaining or The Savoy Cocktail Book

2008-12-24T22:05:00.000-08:00

Betty Crocker's Guide to Easy Entertaining

Author: Betty Crocker
Rediscover the classic 1959 edition of Betty Crocker’s Guide to Easy Entertaining!
The year was 1959. People watched Leave It to Beaver on TV and listened to Elvis on the radio. And when they entertained, they turned to this indispensable guide from Betty Crocker, which you may remember from your mom’s or grandma’s kitchen.
Now you too can rediscover Betty Crocker’s secrets for great parties. This authentic reproduction of the 1959 book gives you a nostalgic snapshot of an earlier era—and a mother lode of party tips and recipes that have stood the test of time. Inside you’ll find:

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

Interesting book: Rosas New Mexican Table or Rachael Rays Open House Cookbook
The Savoy Cocktail Book

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

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

	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

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

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

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