The Man Show On Tap or Shelley and the Revolution in Taste

The Man Show On Tap: A Guide to All Things Beer

Author: Ray James

Finally -- Everything All Self-Respecting Men Must Know About Beer & Life

Beer -- man's other best friend. The kind of best friend you don't have to walk, and only occasionally have to clean up after. Written with provocative, unpretentious wit, The Man Show On Tap: A Guide to All Things Beer examines beer as it relates to all the situations men encounter in their daily lives. In addition to practical tips like opening a bottle without a church key or concocting a surefire hangover cure, Man Show veteran Ray James includes party survival tips, drinking games, the truth according to the Juggies, Man-o-vations, mating rituals, and more.

With its unapologetic look at all things manly, The Man Show On Tap is a hilarious examination of America's favorite social lubricant from the producers of the lewdest, rudest, and sickest show on television. Ziggy Sokky, Ziggy Sokky, Hoy, Hoy, Hoy!

New interesting textbook: Keys to Parenting the Child with Autism or Ask a Nurse

Shelley and the Revolution in Taste: The Body and the Natural World

Author: Timothy Morton

This groundbreaking study addresses the representation of food and drink in the works of Percy and Mary Shelley. With original studies of much-debated texts, it provides new perspectives in recent cultural history and theory concerning medicine and diet in the 1790SH1820 period. Morton shows how food in the social and literary text provided complex and ambivalent ways of signaling ideological preferences. It will appeal to all those interested in the body, ecology and social and anthropological approaches to Romantic literature.

Table of Contents:

	List of figures
	Acknowledgements
	List of abbreviations and a note on the text
	Introduction: prescriptions	1
1	The rights of brutes	13
2	The purer nutriment: diet and Shelley's biographies	57
3	In the face: the poetics of the natural diet	81
4	Apollo in the jungle: healthy morals and the body beautiful	127
5	Intemperate figures: re-fining culture	170
6	Sustaining natures: Shelley and ecocriticism	207
	Notes	241
	Bibliography	275
	Index	293

Restaurant Service or The Frugal Oenophiles Lexicon of Wine Tasting Terms

Restaurant Service: Beyond the Basics : Wiley Professional Restaurateur Guides

Author: Carol A Litrides

Timely, authoritative, and practical—an incomparable guide to the crucial "difference makers" that keep patrons coming back… When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant Service takes you beyond those basics to offer a comprehensive guide to important rituals and amenities that make customers feel comfortable and turn a meal into a memorable event. This incomparable how-to guide features:

• Step-by-step guidance on extraordinary table and guest service—from meeting, greeting, and seating, to coat and parcel check, taking reservations, and handling customer complaints
• A comprehensive guide to buying, storing, displaying, preparing, and serving wines, liquors, and other beverages
• Detailed procedures for service setup and administration
• How to feature and serve luxuries and regional specialties that add sizzle to your menu
• ADA requirements and how to comply with them
• And more

Customer satisfaction relies as much on your establishment’s courtesy skills as on the quality of the food and the elegance of the surroundings. Timely, authoritative, and extremely practical, Restaurant Service is an incomparable guide to all the important "difference makers" that keep patrons coming back.

Read also Time for Bed or The Name of This Book Is Secret

The Frugal Oenophile's Lexicon of Wine Tasting Terms

Author: Richard Best

A collection of 650 terms and definitions having to do with wine tasting.

Winepassport or California Practical Cook Book

Winepassport: Bubbly: The Handy Guide to Bubbly Wines

Author: Julie Tucker

Need a little help navigating the world of wine? This colorful little pocket guide with a pop-out map quickly makes sense of the wines, grapes, and regions of the world's most fascinating wine areas.

Each WinePassport includes:
Pop-out maps of wine regions
Overview of wines and grapes
Easy-to-use charts to interpret what's in the bottle

Books about: As Fresh as It Gets or French Household Cookery

California Practical Cook Book

Author: Belle De Graf

Originally published in Oakland, California in 1882, The California Practical Cook Book is a collection of recipes, both culinary and household, gathered from Oakland women and published by a local Oakland printer, Pacific Press. The recipes are basic both in scope and in ambition, but they are a valuable source of information about the recipes being made in the average household in California in the late 19th century.

Professional Cooking Study Guide or Hand Book of Practical Cookery for Ladies and Professional Cooks

Professional Cooking, Study Guide

Author: Wayne Gisslen

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1, 000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1, 000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

What People Are Saying

Andre Cointreau
A reference for a lifetime.

Go to: Packaging Girlhood or Ever Wonder Why

Hand-Book of Practical Cookery, for Ladies and Professional Cooks

Author: Pierre Blot

This book first appeared in 1867, and was one of the first that could truly be called American. Blot was the founder of the New York Cooking Academy and his aim in this book was to "enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way... We did not intend to make a book, such as that of Careme, which cannot be used at all except by cooks of very wealthy families and with which one cannot make a dinner costing less that twenty dollars a head."

Blot is quite broad-minded when it comes to what is suitable for the table and he has recipes for preparing skunk (he suggests using a ravigote or a tartar sauce), squirrel, opossum, raccoon, bear, buffalo, woodchuck, otter, pelican and fox, and using such American flora as lima beans, pumpkin, hominy, sorrel, nasturtiums, and okra. The recipes are laid out in the old way without the ingredients listed beforehand. Blot is an engaging writer and the book is entertaining and informative (and was one of the first to be concerned with nutrition). There are a few black & white illustrations showing kitchen utensils, presentation of whole pig, and pastry shapes.

Table of Contents:

	Cooking	9
	Directions, Explanations, Etc.	16
	Divers Receipts	44
	Potages or Soups	61
	Sauces	97
	Farces and Garnitures	113
	Fish	125
	Beef	162
	Mutton	184
	Veal	202
	Pork	226
	Poultry	237
	Game	276
	Vegetables	305
	Eggs, Macaroni, and Rice	356
	Sweet Dishes	376
	Pastry	409
	Bills of Fare	459
	Index	465

Handbook of Frozen Food Processing and Packaging or 150 Desserts for Special Treats

Handbook of Frozen Food Processing and Packaging

Author: Da Wen Sun

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods.

Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.

Read also Designing BSD Rootkits or Microsoft SharePoint 2007 Technologies

150 Desserts for Special Treats

Author: Ann Kay

This indulgent collection of recipes contains something special for every dessert lover seeking the ultimate treat. Catering for every occasion, from weekday standby to weddings and from birthday parties to treats at home with the family this fabulous co

Malting and Brewing Science or How to Cook

Malting and Brewing Science: Malt and Sweet Wort, Vol. 1

Author: James S Hough

These two exceptional volumes, both part of the second edition of a well established textbook, explore the biological, biochemical and chemical aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipment used.

Table of Contents:

Contents: Outline of Malting and Brewing * Barley * Some Aspects of Barley Grain Physiology * The Biochemistry of Malting Grain * Malting Conditions and Malt Types * The Technology of Malting and Kilning * Brewing Water Adjuncts, Sugars, Wort-Syrups and Industrial Enzymes * The Chemistry and Biochemistry of Mashing * Preparation of the Grist * Mashing * References * Appendix * Index

Look this: Jerry Bakers Supermarket Super Remedies or Body Self and Soul Sustaining Integration

How to Cook, Vol. 2

Author: Delia Smith

Delias How to Cook: Book Two continues Delia's simple-to-follow teaching course for people of all ages and abilities. With her unique powers of communication, Delia removes the fear and mystique from cooking both the simplest and the more advanced dishes. For those who have mastered the techniques and for those who are already accomplished cooks, How to Cook: Book Two contains 120 new recipes, from Roast Lamb in a Shrewsbury Sauce to Fresh Pecan and Almond Crumble. The book and television series feature the following ten sections: The Store Cupboard; Fish; Meat; Poultry; Vegetables; Salads; Dairy Produce; Fruit; Cheese; and Chocolate. How to Cook is a complete guide to cookery for the 21st century. Delia shares not only her vast experience but also her extensive knowledge of English cooks, such as Eliza Acton. This tradition is combined with the latest advances and innovations in cooking during the last 20 years.

Cooking with Verjuice or 101 Things to do with Rotisserie Chicken

Cooking with Verjuice

Author: Maggie Beer

Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking. It lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvelous ingredient, particularly in sauces and dressings. Maggie Beer is renowned for her love of regional produce and for championing traditional methods. After working for years to perfect her verjuice, she now sells it commercially, and her interest in the product has encouraged other grapegrowers to produce their own versions. In Cooking with Verjuice, Maggie reveals all you need to know about verjuice and offers countless tips and recipes.

Read also What a Party or A Peoples History of American Empire

101 Things to do with Rotisserie Chicken

Author: Madge Baird

101 THINGS TO DO WITH ROTISSERIE CHICKEN MINIMIZE YOUR TIME IN THE KITCHEN by using moist, delectable rotisserie chicken as your main ingredient. Author Madge Baird provides a list of helpful hints on how to handle store-purchased rotisserie chicken and ideas for making several meals from one bird along with 101 delectable recipes for lunch and dinner. There are soups and stews, salads, casseroles, pasta dishes, and stir-frys. Grab a fork and tuck into a filling Potato Chicken Frittata, a tasty Chicken Pesto Pasta, or a Quicky-Chicky Stir-Fry.

Madge Baird is a seasoned cookbook editor and an avid gardener. She lives near Salt
Lake City.

Herbs for Texas or Vegetarian Feast

Herbs for Texas: A Study of the Landscape, Culinary and Medicinal Uses and Benefits of the Herbs That Can Be Grown in Texas

Author: Howard Garrett

"Herbs are the world's most interesting plants," says Howard Garrett. "They make beautiful landscape choices, are useful for cooking, controlling insect and disease pests, healing wounds, and are effective for improving the immune system." In this fully illustrated, easy-to-use guide, Garrett and veteran herbalist Odena Brannam offer expert advice on growing nearly 150 herbs suited to Texas and Southwestern gardens, along with detailed information on each plant's landscape, culinary, medicinal, and other uses.

Individual entries give each herb's common and scientific names and instructions for planting, growing, harvesting, and storing it. The entries also include ideas for using each herb in gardening and cooking (with occasional recipes) and discuss its medicinal uses. A special "insight" section that offers intriguing, often little-known facts about the herb rounds out each entry, as well as a color photo.

In addition to the individual herb descriptions, Garrett sets forth the basics of organic gardening, including pest control, and discusses how to design a herb garden and also raise roses, pecans, and fruit trees without chemicals. Of special interest are his instructions for making teas from dozens of herbs and his list of trees, shrubs, vines, and groundcovers with edible and/or medicinal properties. This wide range of information, not available for Texas herbs in any other single source, makes this book the perfect guide for homeowners, gardeners, landscapers, chefs, herbalists, and health care providers.

About the Author:
Dallas resident Howard Garrett is host of the radio gardening talk show "The Natural Way" (WBAP-820) and author of the Dallas Morning News column of the same name.

Books about: Elijahs Cup or 100 Questions and Answers about Prostate Disease

Vegetarian Feast

Author: Martha Rose Shulman

Martha Shulman revises her classic vegetarian cookbook to provide 220 recipes that reflect the low-fat, healthful eating habits of today's vegetarians.

Christmas Eve Cookbook or Sharing the Vineyard Table

Christmas Eve Cookbook: With Tales of Nochebuena and Chanukah

Author: Ferdie Pacheco

In this beautifully illustrated collection of over 200 recipes and more than 25 holiday stories, the authors create a holiday melting pot of immigrant lore and cuisine in America.

Nancy K. Allen

. . . the heart of this book is in the stories. . . The 19 vignettes of the people of Ybor City bring truth to the holiday season, not always pleasant or pretty, but real. . . . This delightful book, like the food it describes, was created with tradition, aesthetics and obvious care in mind. -- ForeWord Magazine

Washington Post

[Pacheco] can make you laugh out loud in a room alone.

The Washington Post

[Pacheco] can make you laugh out loud in a room alone.

Books about: Preventative Law for Business Professionals or Career Development and Systems Theory

Sharing the Vineyard Table: A Celebration of Wine and Food from the Wente Vineyards Restaurant

Author: Carolyn Went

CAROLYN WENTE is the president of Wente Vineyards. She learned the wine business from her father and grandfather. Born and raised in Livermore, California, she lives there with her husband and son.
KIMBALL JONES joined the Wente Vineyards Restaurant as executive chef in 1989 and is now the corporate chef for Wente Family Estates. A graduate of the California Culinary Academy, he lives in Oakland, California, with his wife and three sons.

Table of Contents:

	Foreword	xi
	The Tale of Our Vineyard Table	xv
	Publisher's Notes	xvii
	An Introduction to Wine	xix
	Spring
	Starters	4
	The Spring Garden	10
	Soups and Salads	12
	The Early California Wine Industry	15
	Rebuilding After Prohibition	21
	Pizza and Pasta	22
	The Versatility of Pizza Dough	25
	Meat and Poultry	30
	Fish and Shellfish	38
	How We Taste Wine and Food	39
	The California Wine Industry Since World War II	45
	Desserts	46
	Summer
	Starters	58
	Hot Smoking	62
	Soups and Salads	64
	The Food Chain	73
	Pizza and Pasta	74
	Meat and Poultry	79
	Adding Flavor Intensity	83
	Fish and Shellfish	88
	Adjusting Recipes to Complement Wine	91
	Desserts	92
	Kimball's Picnics	96
	Carolyn's Picnics	97
	Autumn
	Starters	104
	Soups and Salads	110
	Epicurean Alchemy	112
	Pizza and Pasta	118
	Meat and Poultry	124
	Fish and Shellfish	134
	"Just Ask the Fish Man!"	136
	Sustainable Agriculture	139
	Desserts	143
	Olive Oil	144
	Winter
	Starters	156
	Soups and Salads	162
	Champagne or Sparkling Wine?	167
	Pizza and Pasta	168
	Kimball's Pantry	174
	Carolyn's Pantry	175
	Meat and Poultry	176
	Fish and Shellfish	184
	The Wines at Our Vineyard Table	188
	Desserts	190
	Appendices
	Basic Recipes	199
	Techniques	209
	Glossary	211
	Mail Order Resources	213
	Bibliography	215
	Index	216

Bryant Family Vineyard Cookbook or Chafing Dish Possibilities

Bryant Family Vineyard Cookbook: Recipes from Great Chefs and Friends

Author: Barbara Bryant

"The vocation of chef is a noble one. It involves providing for others the fuel essential to life in a way that celebrates the senses and enlivens the spirit. All of the chefs who have contributed to this book are artisans of their vocation. Their culinary delights are best appreciated, however, when teamed with the art of a winemaker." —Park B. Smith, Veritas restaurant

Culinary masters from across the country contribute more than 80 fabulous recipes that pay homage to the world-famous Bryant Family Vineyard wine legacy.

Bryant Family Vineyard Cabernet, first produced in 1992, is internationally recognized in such magazines as Wine Spectator, Decanter, and Food and Wine, and is served with distinction by wine connoisseurs and well-known chefs alike.

To celebrate the fervor and passion that keeps the Bryant Family Vineyard waiting list over 6,000 deep, culinary legends, including Charlie Trotter, Thomas Keller, Eric Ripert, Daniel Boulud, Terrence Brennan, Lydia Bastianich, Patricia Wells, and Gale Gand, share recipes inspired by their ardent love of the Bryant grape.

The The Bryant Family Vineyard Cookbook features a foreword by wine connoisseur and restaurateur Park B. Smith, an introduction by distinguished chef Charlie Trotter, and four-color photography by Robert Holmes showcasing the Napa vineyard's landscape and wine-making activities.

Book review: Das Bilden der Wirtschaftsgesellschaft

Chafing Dish Possibilities

Author: Fannie Merritt Farmer

The grande dame of the Boston Cooking School delves into the history of this venerable cooking utensil including notes on the illustrious past of the chafing dish and recipes illustrating its many applications and virtues. From Fried Calf's Brains to Scotch Woodcock to Lemon Taffy -- everything that could be cooked elegantly at the table. Her recipes are clear and easy to follow. She seems to be as popular today as she was almost 100 years ago.

British Columbia Wine Country or Viticulture and Brewing in the Ancient Orient

British Columbia Wine Country

Author: John Schreiner

A glorious look at British Columbia's wine regions and wine industry.

British Columbia Wine Country is now fully revised and updated to include the new faces in this scenic wine region. Through a blend of color photography and stories of the personalities behind the bottles, the book presents a rare opportunity to meet the remarkable people who have established British Columbia's best wineries and vineyards. Chapters focus on wine regions in the Okanagan Valley, the Lower Mainland, the Gulf Islands and Vancouver Island, inviting readers to enjoy picturesque landscapes, portraits of leading winemakers and a detailed description of the province's wine industry.

With its thorough coverage, lively style and splendid photography, British Columbia Wine Country is an indispensable reference and a visual treat.

Go to: Women at War or Publics and Counterpublics

Viticulture and Brewing in the Ancient Orient

Author: Henry Lutz

Henry Frederick Lutz was Professor of Egyptology and Assyriology and Associate Curator of the Anthropological Museum at the University of California, Berkeley. Best known for his scholarly works on the ancient Near East, Lutz's 1922 volume aimed at a wider audience with a more accessible account of the history of viticulture and brewing in the Ancient Near East. Lutz uses translations of Egyptian hieroglyphs, interpretations of tomb drawings and statuary, as well as Hebrew and Arabic texts, to add to our knowledge of the making of alcoholic beverages in the ancient Near East and to elucidate the drinking customs of these cultures.

Food Fabulous Food or Creating Community With Food and Drink in Merovingian Gaul

Food Fabulous Food

Author: Wimmer Books Plus

This is a book for those who love to eat, love to cook, and are inspired to experiment with healthier cooking. Contains modified favorite recipes that have substituted healthier ingredients and cooking techniques while never sacrificing flavorz Charming Black and white checker motifs and clever culinary quips make this book a great addition to your cookbook collection.

Read also Educating Yourself about Alcohol and Drugs or Women Living with Fibromyalgia

Creating Community With Food and Drink in Merovingian Gaul

Author: Bonnie Effros

Feasting and fasting rituals were a central facet of social interaction in early medieval Gaul. With the adoption of Christianity in the third and fourth centuries in cosmopolitan centers and in the fifth and sixth centuries in rural communities, clerics faced the challenge of guiding recent converts with little understanding of Christianity beyond the rudimentary catechism necessary for baptism. While priests condemned blatantly pagan celebrations, they could not eliminate the powerful networks sustained by food and drink rituals. Accommodation of existing rites did not, however, represent pagan survivals. Using contemporary saints' lives, canonical legislation, penitentials, theological tracts, monastic Rules and cemeterial remains, Bonnie Effros presents five essays addressing the ways in which clerical authors portrayed rites involving food and drink in their attempts to define membership in religious communities, strengthen their relationships with the laity, highlight gender differences, bring about the healing of the sick and maintain ties to deceased ancestors.

Table of Contents:

Introduction
* The Ritual Significance of Feasting in the Formation of Christian Community
* 1. Saints and Sacrifices in Sixth-Century Gaul; 2. Saints and the Provisioning of Plenty; 3. Defining Christian Community through the Fear of Pollution; 4. Conclusion
* Food, Drink, and the Expression of Clerical Identity
* 1. Defining Masculinity without Weapons: Amicitia among Bishops; 2. Monks and the Significance of Convivia in Ascetic Communities; 3. Amicitia between Clerics and Laymen; 4. Bishops and Civitias in Late Antique and Early Medieval Gaul; 5. Conclusion
* Gender and Authority: Feasting and Fasting in Early Medieval Monasteries
* 1. Feasting and the Power of Hospitality; 2. The Claustration of Nuns in Sixth-Century Gaul; 3. Caesarius' Rule for Nuns and the Prohibition of Convivia ; 4. Radegund of Poitiers' Relationship to Food and Drink; 5. Conclusion
* Food as a Source of Healing and Power
* 1. Healing Alternatives in Late Antiquity and the Early Middle Ages; 2. Christian Cures: Blessed Oil and Holy Relics; 3. Anthimus' Guide to a Proper Diet for a Merovingian King; 4. Conclusion
* Funerary Feasting in Merovingian Gaul
* 1. Ancient Sources and Early Medieval Practices; 2. Christian Attitudes to Funerary Meals in Early Medieval Gaul; 3. Interpreting Early Medieval Archaeological Evidence for Feasting; 4. Future Directions for Research Introduction
* The Ritual Significance of Feasting in the Formation of Christian Community
* 1. Saints and Sacrifices in Sixth-Century Gaul; 2. Saints and the Provisioning of Plenty; 3. Defining Christian Community through the Fear of Pollution; 4.Conclusion
* Food, Drink, and the Expression of Clerical Identity
* 1. Defining Masculinity without Weapons: Amicitia among Bishops; 2. Monks and the Significance of Convivia in Ascetic Communities; 3. Amicitia between Clerics and Laymen; 4. Bishops and Civitias in Late Antique and Early Medieval Gaul; 5. Conclusion
* Gender and Authority: Feasting and Fasting in Early Medieval Monasteries
* 1. Feasting and the Power of Hospitality; 2. The Claustration of Nuns in Sixth-Century Gaul; 3. Caesarius' Rule for Nuns and the Prohibition of Convivia ; 4. Radegund of Poitiers' Relationship to Food and Drink; 5. Conclusion
* Food as a Source of Healing and Power
* 1. Healing Alternatives in Late Antiquity and the Early Middle Ages; 2. Christian Cures: Blessed Oil and Holy Relics; 3. Anthimus' Guide to a Proper Diet for a Merovingian King; 4. Conclusion
* Funerary Feasting in Merovingian Gaul
* 1. Ancient Sources and Early Medieval Practices; 2. Christian Attitudes to Funerary Meals in Early Medieval Gaul; 3. Interpreting Early Medieval Archaeological Evidence for Feasting; 4. Future Directions for Research

Transforming Rural Life or The Cheese Book

Transforming Rural Life: Dairying Families and Agricultural Change, 1820-1885

Author: Sally Ann McMurry

One of the many changes that fundamentally altered nineteenth-century agrarian life was the shift in the dairy industry from home to factory butter and cheesemaking. In the early nineteenth century virtually all such work took place on the family farm. But after about 1860, production began to move from farms to local "crossroads factories." In Transforming Rural Life Sally McMurry takes a new look at the underlying causes of this development and its implications for the dairying families who were the mainstays of northeastern agriculture. Unlike previous books, which cast this transformation primarily in economic terms, McMurry's work emphasizes the role of social systems, cultural values, material culture, and family dynamics. She argues that a key factor in the change was simply the resistance of women to the burden of home cheesemaking (many households produced thousands of pounds every season). When the technology and economic conditions permitted, the transition to factory production took place quickly - not because farm families made more money, but because taking the milk to factories helped resolve domestic tensions. As a result, patterns of life began to change - freeing women for new tasks, encouraging increased reliance on the market economy and new cash crops, and emphasizing wage work, which in turn affected the reorganization of the domestic economy.

Booknews

One of the many changes that fundamentally altered 19th century agrarian life was the shift in the dairy industry from home to factory butter and cheesemaking when production began to shift to "crossroads factories." McMurry examines the role of social systems, cultural values, material culture, and family dynamics in these changes, arguing that a key factor in the change was simply the resistance of women to the burden of home cheesemaking. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Look this: The Simple Soups Deck or John Barleycorn

The Cheese Book

Author: Jean Par

The Cheese Book Invites you to go on a taste exploration. With over 145 delicious recipes featuring 30 different varieties, you'll discover how cheese can bring a world of taste to your table.

Table of Contents:

	The Company's Coming Story	6
	Foreword	7
	About Cheese	8
	Glossary of Cheese	10
	Appetizers	12
	Breads & Quickbreads	26
	Brunch	31
	Desserts	50
	Lunch	78
	Main Dishes	92
	Salads	123
	Side Dishes	131
	Soups	141
	Measurement Tables	149
	Photo Index	150
	Tip Index	151
	Cheese Index	152
	Recipe Index	153
	Feature Recipe	157
	Mail Order Form	159
	Reader Survey	160

Classic Brandy or Radical Hospitality

Classic Brandy

Author: Nicholas Faith

This is one of the most far-ranging guides to the brandies of the world ever published. It takes us to Cognac, where the finest brandies in the world are made—an area rich in magnificent brands like Martell and Courvoisier—and reveals the secrets of Cognac's unique prestige. Armagnac also has legions of devotees, although its brands are less well known, and Spain produces some superb brandies, as does Italy—whose fashionable grappas are described here. Faith also visits the distilleries of Greece, Cyprus, South Africa, Israel, Mexico, and Armenia. The histories of the brands, their techniques, and their tastes are all expertly described by one of the world's leading writers on spirits. Award-winning journalist and wine expert, Nicolas Faith is Editorial Director of France's premier wine magazine, L'Amateur de Bordeaux. He is also the author of the acclaimed The Winemasters of Bordeaux.

Books about: Practice of Everyday Life or Diabetic Cookery

Radical Hospitality: Benedict's Way of Love

Author: Lonni Collins Pratt

In an age of terror, it is difficult to look into the eyes of a stranger without cringing. We carefully peruse our fellow passengers before we board a plane. We bolt our doors and feel safest when we are with our close friends and family. It may seem natural, given the devastating recent attacks on our country, but isn't there a better way to live?

From the authors who delighted thousands of readers with Benedict's Way: An Ancient Monk's Insights for a Balanced Life comes a new book with a bold challenge: Radical Hospitality: Benedict's Way of Love. In this book, Lonni Collins Pratt, a Catholic laywoman, and Daniel Homan, a Benedictine monk, blend their unique voices to present a radical vision for a kinder world.

According to Pratt and Homan, Benedictine hospitality is not cozy and comforting, but risky and world-rattling. It is not about "sipping tea and making bland talk with people who live next door or work with you," but it is about mutual reverence—"a call to revere what is sacred in every person ever born."

For people of all faiths and walks of life who seek to live with compassion and generosity, Radical Hospitality provides an essential introduction to the timeless wisdom contained in Benedictine spirituality. It will appeal to the general reader as well as to the serious spiritual seeker as a guide for personal study, retreat, or group discussion.

Publishers Weekly

"All guests who present themselves are to be welcomed as Christ." So says the famous Rule of St. Benedict, written more than 1,500 years ago and still the operative standard for all Benedictine monasteries. This simple guide shows readers that hospitality is not reserved for the monastery only, but is an ideal for all Christians who wish to connect closely with one another. Homan, a Benedictine monk in Oxford, Mich., draws stories from monastery life, while Pratt, a freelance writer and retreat leader, transposes them nicely for the reader. They discuss some of the challenges of hospitality: guests sometimes have different values than their hosts; they can intrude upon the routines of daily life; they require intimate companionship when hosts might rather be alone. There is an element of surrender to true hospitality, of opening the heart to strangers as well as friends. "Forget about turned-down sheets, mints on the pillow and towel-warmers," say the authors. "Monastic hospitality creates sacred space where the guest is free to be alone, to enter silence, to pray and rest." At the heart of monastic hospitality is the discipline of listening, of allowing a guest to feel safe and loved. The book is more descriptive than prescriptive; it is not a how-to guide listing 10 steps to cultivate "deep listening" or the seven secrets of the well-laid table. It is instead a heartfelt sharing of stories, a welcome mat to enter into the spiritual discipline of hospitality. (Oct.) Copyright 2002 Cahners Business Information.

Wines of the World or The After Work Thai Cookbook

Wines of the World: A Complete Guide to Great Wines and Wine Regions

Author: Stuart Walton

There has never been so much good wine available as there is today.

Books about: The Theology of the Hammer or A Death in Brazil

The After-Work Thai Cookbook: How to Rustle up and Exotic Supper in an Instant with over 65 fast, Simple and Delicious Recipes

Author: Judy Bastrya

The Thai cuisine is based on simple, fresh ingredients. Many, such as fresh root ginger, garlic and soy sauce, will be familiar to many cooks, but others such as galangal lemon grass, plum sauce maybe less familiar.

Oysters or Fondue

Oysters (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.

Oysters, explained.

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

• The history, different types, and nutritional value of oysters
• What to look for when buying oysters, and how to store them after you buy
• How to cook oysters in the most popular and tastiest ways

Fondue

Author: Fiona Smith

Fondue is friendly food. Invented by the ski-mad Swiss, it is now enjoyed around the world. It's the sort of dish you share with a group of your favorite people. Fiona Smith spends her winters cooking and snowboarding in Switzerland and has been collecting fabulous fondue recipes from ski resorts around the world, but especially the great classics from the Alps. Cheese Fondues include the archetypal Fondue Neuchatel, of which there are many regional variations, based on local cheeses and local wines. There are others too, such as Roasted Tomato Fondue, Swiss Raclette, plus the Italian version, Fonduta. Oil Fondues include the classic Fondue Bourguignonne, with traditional mayonnaise-based dips, plus Fiona's own, delicious modern choices. Others include the popular Italian Bagna Cauda, with crisp fresh vegetables for dipping. Stock Fondues cook the food in scented broth -- try Fish and Seafood in Saffron and Tomato Broth, and Beef with Horseradish in Red Wine and Juniper Stock. Fiona Smith is a modern cook, so she has created some up-to-the-minute, stylish Modern Fondues, such as Blue Cheese Fondue with Walnut Grissini, and Roasted Red Bell Pepper Cheese Fondue. And don't forget Sweet Fondues -- Chocolate with Orange and Chile, or White Chocolate Fondue with Lemon and Gin.

Fiona Smith's Fondue is retro food with a modern twist -- delicious to share with family and friends.

Table of Contents:

Which fondue for you?     6
Cheese fondues     8
Oil fondues     20
Stock fondues     34
Modern fondues     42
Sweet fondues     54
Index     64

Indian Spa Cuisine or Jewish

Indian Spa Cuisine

Author: Manjit Singh Gill

With 50 recipes, this book proves a low fat diet can be delicious. With recipes like shredded chicken with bean sprouts, pomfret wrapped in papad, and stir-fried figs, "Indian Spa Cuisine" is a gourmet's delight.

New interesting textbook: Palm for Dummies or The Art and technique of Digital Color Correction

Jewish (Classic Cuisine Series)

Author: Judy Jackson

Enjoy 40 delicious, nourishing recipes that draw on the rich heritage of Jewish cookery.

Saturday Kitchen Cookbook or Erotic Foods

Saturday Kitchen Cookbook: The Top 100 Recipes from the TV Series

Author: Antony Worrall Thompson

Saturday Kitchen Cookbook offers culinary inspiration for every occasion. With an introduction by Antony Worrall Thompson, the book features many of his own recipes from the TV series, plus contributions from 29 other star cooks. This incredibly diverse collection includes a full range of dishes, including Tuna Carpaccio with Arugula and Chili Tomato Dressing; Neapolitan-style Pizza; Chicken Bhuna with Pilau Rice; Coconut Butternut Squash Stew; and Warm Chocolate Sponge Cake with Chocolate Sauce and Chantilly Cream. Truly a global cookbook, there is Italian fare from Gennaro Contaldo and Valentina Harris; exotic Chinese delights from Ken Hom; and fabulous ideas for Indian food from Manju Malhi. Packed with tempting color photos and useful tips, this is a must-have cookbook for every day of the week.

New interesting textbook: Appreciating Fine Wines or Fat free Junk Food Cookbook

Erotic Foods: Grape goddess guides to good Living

Author: Catherine Fallis

Sex is a popular topic. We think about it, read about it, talk about it, hear about it, and want more of it, but in our on-the-go society we hardly ever take the time to actually have it! From a single bunch of grapes to a sensual feast complete with expert wine pairings, learn how to tap into your own percolating primal urges--and those of your partner. Tease and please yourself, and your partner, with aphrodisiacs to eat and drink, erotic body products, spas, games, music, and more.

Quick and Easy Cooking or Asian Diet

Quick and Easy Cooking

Author: Cheryl Thomas Peters

These intriguing menus contain nutritional ideas and give a fresh approach to the dullness and drudgery of low-cholesterol and low-fat cooking.

Books about: The Imus Ranch or The Thing About Calories

Asian Diet: Get Slim and Stay Slim the Asian Way

Author: Diana My Tran

Many Americans marvel at the slim-ness of Asian women and wonder what their secret is. Cookbook author Diana My Tran (The Vietnamese Cookbook, Capital Books, 2000), and Registered Dietitian, Idamarie Laquatra, reveal the secrets of the Asian Diet in this unique book featuring a fourteen day diet, more than 100 delicious and nutritious recipes, and a plan for life-long health.

The Wild Olive or Well Filled Cupboard

The Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Books about: Fraude de Cuidado de Saúde e Abuso:o Guia de um Médico de Complacência

Well-Filled Cupboard

Author: Mary Alice Downi

Over 200 classic recipes, many honed over generations, are organized by the seasons of the garden and the farmer's market. Included are the best rhubarb custard pie and wild grape jelly you'll ever taste.

Table of Contents:

	Acknowledgments	9
	Introduction	10
	Autumn	13
	Introduction	14
	The Garden	16
	House Plants	16
	Apple-picking	18
	Mushrooms	19
	Bulbs	20
	Dried Flower Bouquets	22
	Feeding the Birds	24
	The Kitchen	26
	Peaches	26
	Tomatoes	29
	Cucumbers	32
	Green Peppers	36
	Mushrooms	39
	Lamb	41
	Wild Rice	43
	Apples	45
	Cranberries	51
	Pumpkin	52
	Grapes	55
	Ground Cherries	57
	Juniper	58
	Making Jellies, Jams, Pickles and Relishes	60
	The Cellar	64
	Winter	67
	Introduction	68
	The Garden	70
	Herbal Gifts	70
	Christmas	74
	Seed Catalogues	78
	Indoor Gardening	80
	Blossoming Branches	83
	The Kitchen	84
	Gifts	84
	Potluck Dishes	89
	The Christmas Feast	93
	Soups	99
	Breads	102
	Winter Vegetables	104
	Oatmeal	107
	Citrus Fruits	110
	Chinese New Year	112
	Cress	114
	The Cellar	116
	Spring	119
	Introduction	120
	The Garden	122
	House Plants	122
	Decorative Shrubs	124
	Starting Seeds	127
	Hardening Off	128
	Pioneer Gardens and Wildflowers	130
	The Kitchen	134
	Leeks	134
	Maple Syrup	136
	Pioneer Flavourings	139
	Fish	141
	Spring Break	146
	Scented Geraniums	148
	Chives	150
	Spring Greens	153
	Samphire	158
	Asparagus	159
	Rhubarb	161
	The Cellar	163
	Summer	167
	Introduction	168
	The Garden	169
	Small Vegetable Gardens	170
	Herbal Gardens	172
	Hanging Flower Baskets	178
	Vines	179
	Scented Gardens	180
	Saving Winter Plants	181
	The Kitchen	183
	Strawberries	183
	Lettuce	187
	Carrots	189
	Herbs	191
	The Edible Bouquet	194
	Raspberries	197
	Red Currants, Gooseberries and Black Currants	199
	Picnics	206
	Zucchini	212
	Blueberries	214
	The Cellar	217
	Further Reading	219
	Index	221

Asian Bistro Cookbook or The Pasquotank Plate

Asian Bistro Cookbook

Author: Andrew Chas

The Asian Bistro Cookbook, gives you the best of China, Japan and Thailand- plus a tantalizing range of dishes from the Philippines, Korea, Vietnam, Indonesia and Taiwan.

Linda Hutton

An easy-to-use collection of authentic and distinctive recipes ... ingredients that are readily available and results that are simple and quick to prepare. (Linda Hutton, Home Cooking, July 2000)

Interesting book: Quick and Easy Ayurvedic Cookbook or Out of the Kitchen

The Pasquotank Plate: Coastal Carolina Cuisine

Author: Staff of Christ Episcopal Church

This unique name derived from the county in which it was written.

Locals from this town along the Intercoastal Waterway are noted for their good southern cooking, including savory seafood dishes, and hospitality.

2009 Chile Peppers Wall Calendar or 2009 Scotch Wall Calendar

2009 Chile Peppers Wall Calendar

Author: Larry Noggl

From the chile pepper expert, Larry Noggle, comes a calendar loaded with hot stuff for spicy food lovers. Chile Peppers 2009 is filled with tongue-tingling recipes, reference information, pepper sources, a heat scale, and bright beautiful images. Spacious grids include international holidays and moon phases.

New interesting textbook: Brand Management Estratégico

2009 Scotch Wall Calendar

Author: Thomas Jackson

Scotch is the calendar for the man (or woman) who likes his whisky neat. Each month spotlights a distinguished and distinctive single malt Scotch: the bright, winey Glenfiddich 18 Year Old; the Aberfeldy woody and balanced 21 Year Old; the sweet, richly layered Aberlour 16 Year Old. Spreads include a gorgeous photograph of the featured bottle, plus a wealth of the sort of information aficionados can't get enough of: aroma, flavor, and appearance notes; a tasting chart; background on the water source and casking; a color map of the region; and information about the distillery. The calendar comes with six punch-out custom coasters printed with lively whisky-themed quotes.

Atomic Bodyslams to Whiskey Zippers or Arizona Watering Holes

Atomic Bodyslams to Whiskey Zippers: A Bartender's Guide for the 21st Century

Author: Adam Rock

This is not your father's bar guide! Adam Rocke, who has poured with the best of them while tending bar in hip Hollywood clubs, gives you instead a formulary of more than 1,000 mixed drinks that will qualify you as an instant cocktail guru. Even better, this manual will enable you, as host, to fulfill virtually any drink order, no matter how weird, arcane, or outrageous, in less time than it takes to say "Gorgon's Last Dance" (see p. 115). Beginning with the "Usual Suspects," traditional favorites we've imbibed since our 21st birthday, and going on to concoctions guaranteed to render those little gray cells comatose, you will find here every imaginable combination of spirits, liqueurs, brandies, aperitifs, and alcoholic beverages known to man, woman, and intergalactic bar hopper. Included too are tasty, low-toxicity party drinks; exotic island drinks served in quart-size hurricane goblets, hot mug drinks to warm up cold bodies (and minds); drinks for the designated driver that only look alcoholic; and author-tested remedies for that morning-after malaise we wistfully call a hangover. Whether you're a party hound, an incurable experimenter, or simply a host who dreads hearing your next guest politely ask for a Zombie, Pink Flamingo, Knuckle-Buster, Tango in Bolivia, or any other cocktail you never heard of (let alone thought you'd ever have to make), this little manual will not let you down. And if you hate to unravel wordy recipes, try one of Adam Rocke's concise directions: "Pour over ice, stir. Cherry garnish." That was a long one!

Book about: Policy Challenges in Modern Health Care or The Unraveling of the Bush Presidency

Arizona Watering Holes: Unique Saloons Taverns

Author: June Stahl

Back in our dusty frontier days, saloons sprang up everywhere, attracting men of all stripes-gunslingers, cattlemen, prospectors, miners, gamblers, politicians. Change came with Prohibition, which created the speakeasies, the fashionable cocktail, and a freer atmosphere that welcomed women. Today, many saloons have become more family oriented, with only the dйcor reflecting earlier times.

Visitors and longtime residents alike will find Arizona Watering Holes an entertaining guide to these establishments. Most of the saloons described here are just a day trip from Phoenix, so readers who would like to experience them firsthand can easily do so.

My Kitchen in Spain or Floyds India

My Kitchen in Spain: 225 Authentic Regional Recipes

Author: Janet Mendel

From the sun-drenched Spanish countryside to the seaside villages to the bustling city tapa bars, one thing unites all of Spain: its varied and satisfying food. In this Mediterranean land of beauty and bounty, good food is a pleasure everyone shares. Spanish cuisine has flourished for centuries, inspired by luscious fruits and vegetables, fresh seafood and game, artisanal cheeses, cured meats, and renowned local wines. The influence of North African spices adds variety and unique flavors to the diverse cooking of this fascinating country.

My Kitchen in Spain celebrates the rich flavors and regional traditions of Spanish cooking. Janet Mendel has made her home in Spain for more than thirty years, collecting recipes from friends and neighbors, housewives and Sherry barons, olive farmers and restaurant chefs. From the far western province of Extremadura to the Moorish towns of Seville and Granada to the world-famous Basque region in the north, Janet Mendel discovers and chronicles the tastes and techniques of this remarkable country. Now experience the authentic flavors of Spain with favorites both classic and contemporary: Almond Gazpacho with Grapes, Sea Bass in Saffron Sauce, Fiesta Paella with Chicken and Shellfish. With a comprehensive chapter on tapas, Spain's enticing "little dishes," and 225 tempting recipes -- for every course from soup to dessert -- My Kitchen in Spain will bring the food delights of Spain home to your table.

Publishers Weekly

An American living in Spain since 1966, Mendel (Traditional Spanish Cooking) is a teacher and advocate of her adopted cuisine, which, she says, never quite caught on like other ethnic food in the U.S. because Spanish emigrants tended to settle south of our border. Continuing to fill this void, Mendel prepares a new panoply of dishes gathered from around the country, nearly all within easy grasp of American home cooks. She has seven versions of Gazpacho. Tapas include Crispy Potatoes with Hot Sauce and Moorish Kebabs, which are Moorish only in the spicing since they are made with pork. Bread is a frequent ingredient as in Ja n Style Spinach with Crispy Croutons and Tender Lamb Chops Saut ed with Garlic, where it serves as a sauce thickener. Mendel frequently calls for sweet pimenton, Spanish paprika, as a vital seasoning, but most ingredients are commonly found in the U.S. From Galicia she offers Savory Scallop Pie, a double-crusted enticement baked in a 12-inch pie or paella pan. Duck Braised with Olives is a specialty of the wetlands below Seville. Summer bounty lifts Chicken Saut ed with Fresh Tomato to rapturous heights of taste. Spain is bullfighting territory, of course, and the macho appetite for bravery is fed with Bull's Testicles, a dish that Mendel concedes can be made instead with sweetbreads. Mendel's convincing crusade on behalf of Spanish fare will undoubtedly win more converts to her cause. (June) Copyright 2001 Cahners Business Information.

Book about: The Power of Makeup or Why Does Everything Have to Be Perfect

Floyd's India

Author: Keith Floyd

This title accompanies the Channel 5 series. It features anecdotes and fascinating historical insights, as well as a whole sub-continent of recipes. The greatness of India's cuisine lies in its regional variety, and in this book Floyd travels the length and breadth of the country, exploring the numerous styles of cooking and the different cultures that produced them. Floyd journeys from the green hill stations of northern India, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south - cooling off in the sparkling waters of the Indian Ocean to take tiffin with sari-clad memsahibs. On the way he uses the local specialities - the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer - to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.
Throughout his travels, Floyd meets with the local people, shopping in local markets and cooking according to custom. The text includes recipes from: Kerala and Cochin; Goa; Madras; Bombay; Rajasthan; Calcutta and West Bengal; and The Punjab.

Festivals of Lite or Cooking the Middle Eastern Way

Festivals of Lite: Kosher Cookbook

Author: Gail Ashkazani Hankin

By following the traditional dietary laws of kashrut, modifying dishes so they contain smaller amounts of fats, sugars, and meats, and combining dishes from Ashkenazic, Sephardic, and Oriental Jewish cuisines, the author has compiled a cookbook of such diverse dishes as South African Gefilte Fish, Vegetarian Moroccan Harira Soup, and Mocha Chocolate Cheesecake.

Menus for specific holidays are suggested, with a variety of culinary themes for each.

Interesting textbook: Best American History Essays on Lincoln or The European Union

Cooking the Middle Eastern Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes

Author: Alison Behnk

The Middle East boasts a long, intricate history and a vibrant modern culture that is reflected in their cuisine. Lamb is the most commonly used meat and locally grown beans, rice, dates, and nuts are popular ingredients. Some dishes are shared by many countries in the region, but each nation also has its own specialties, leading to a diverse and interesting blend of dishes.

Carob Cookbook or Taste of China

Carob Cookbook

Author: Tricia Hamilton

Here's a cookbook for anyone who loves the taste of chocolate but doesn't want the caffeine, fat or the fear of allergic reaction to chocolate. Enjoy over 90 recipes that use carob instead of chocolate and get a flavor that mimics is almost exactly with the added benefits of fiber, Vitamin B complex, 15 minerals including calcium, and less calories.

Book about: Globalization and Growth or Total Quality in Higher Education

Taste of China

Author: Linda Doeser

Includes at-a glance cook's hints and tips throughout, with the ingredients, equipment, and techniques simply and clearly explained.

Comforting Soups Colorful Salads or Pride

Comforting Soups Colorful Salads

Author: Julie Brinkley

Julie Brinkley's, Comforting Soups Colorful Salads, brings over 100 recipes that echo many of today's health-conscious trends. Enjoy hearty soups that comfort and salads which provide fresh, instilling energy. Tasty, nourishing food promotes a healthy body and mind. You will be delighted to discover these recipes have simple hints to accommodate or teach wholesome ways of eating. These recipes promote pH balancing, healthy fats, and nutrition for well-being.

Book review: Cambiamento organizzativo in carico: Un metodo multiplo di prospettive

Pride: New Wisdom and Help for Overcoming the First Deadly Sin

Author: Blackwell

What happens when we start playing God? When we constantly push the healthy limits, we can destroy our most important relationships. This is the Deadly Sin of Pride, one that leads to all the other sins. Expressions of Pride range from arrogance to the illusion of invincibility.

If Pride is the problem, what is the solution?

From monks, nuns and reformers to great writers such as Chaucer and Dante, people have recognized that the answer is humility - a truthful assessment and acceptance of who we are in relationship to God and one another. The key to humility is hospitality - the kind arts by which we welcome the friend, the stranger, and even God into our lives.

Emeril or Great American Sampler Cookbook

Emeril!: Inside the Amazing Success of Today's Most Popular Chef

Author: Marcia Layton Turner

A revealing look at the real "Emeril live"

Emeril Lagasse is a phenomenon–a television chef and restaurateur who has parlayed his outsized personality and gastronomic acumen into a multi-million-dollar culinary empire. Along the way, he’s added new catchphrases to the American idiom–"bam," "kick it up a notch," and "pork fat rules"–and won the hearts (and stomachs) of millions of loyal fans.

Now, for the first time, you get to enter into Emeril’s incredible world. Filled with candid stories and vivid details, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef reveals how this culinary connoisseur made it to the top of his profession, while staying true to his main mission–showing ordinary people how to have fun with food.

Weaving together Emeril’s personal and professional journeys to international stardom, EMERIL! Inside the Amazing Success of Today’s Most Popular Chef offers an entertaining look at how one of the world’s most talented chefs became a household name.

Table of Contents:

	Timeline	v
	Emeril's Awards and Other Recognitions	vii
	Introduction	1
1	Seizing Opportunities	11
2	New Frontiers: Striking Out on His Own	32
3	Banking on His Popularity	52
4	Emeril's Tipping Point	69
5	Hitching His Career to New Orleans's Growth	92
6	Expanding the Business and Building a Brand	109
7	Managing the Emeril Empire	130
8	The Art of Partnering	153
9	Managing His Image	174
10	Maximizing Merchandise	193
11	Changing the Image of Cooking	213
	Epilogue	227
	Endnotes	231
	Acknowledgments	243
	Index	245

Go to: Carbohydrate Counting Cookbook or Smart about Chocolate

Great American Sampler Cookbook: Recipes from the White House and Congress

Author: Linda Bauer

Follows two successful previous volumes of recipes provided by Congress and other political figures. Royalties will be dedicated to First Lady Laura Bush's pet literacy projects, Literacy Volunteers of America and Reading is Fundamental.

Library Journal

Former advertising executive Townsend, who identifies herself as one of the "seven or eight [Republicans] who live in Manhattan," has written a funny, irreverent cookbook (despite her over-the-top puns). Her "Republican" food is basically upscale-community fare with a strong Southern influence, from Mimi Ragsdale's DAR Deviled Eggs to Mother's Company Ham Loaf to Choca-Cola Cake-in short, recipes for anyone in a conservative or nostalgic mood. The author doesn't hesitate to poke fun at herself and her fellow Republicans, and this cookbook could just as easily fit into the humor section. On a more serious note, Bauer's third Sampler cookbook is intended to help eradicate illiteracy, with all royalties going to the Barbara Bush Foundation for Family Literacy and the Laura Bush Foundation for American Libraries. The second version of the book was published when George H. W. Bush was president; this one starts with President's Guacamole from George W. and includes Chicken Florentine from Dick Cheney, along with more than 200 other recipes in all from U.S. senators and representatives. For larger collections. Copyright 2004 Reed Business Information.

Under the Mohegan Sun or Everyone Can Cook Midweek Meals

Under the Mohegan Sun: A Celebration of Cuisine and Culture

Author: Mohegan Tribal Gaming Authority

Under the Mohegan Sun is a unique blend of recipe ingredients that sustained the Mohegan Tribe for centuries along with current cuisines from across the world. Each chapter features menu items from restaurants under the roof of the Mohegan Sun Casino. Tribal history and full-color food - art make this as pleasing to the eye as to the palate.

See also: Ganele a la Glucosa or Discover Meditation

Everyone Can Cook Midweek Meals: Recipes for Cooks on the Run

Author: Eric Akis

Deliciously straightforward and easy-to-make dishes for getting through a busy week.

Preparing tasty and healthy home-cooked meals during the busy workweek is a constant challenge for home cooks. Many default to ready-made meals from the supermarket that are too often sodium-saturated, fat-filled, highly processed with too many preservatives, and far too expensive. Eric Akis meets this challenge with Everyone Can Cook Midweek Meals, offering dozens of easy-to-follow recipes packed with healthy ingredients for classic family fare and even innovative dishes inspired by global cuisine.

Designed to make mealtime as stress-free as possible, these simple yet delicious dishes are either straightforward enough to be whipped up quickly after work, or easily made in advance and then reheated.

The whole family will be satisfied and nourished with such quick, wholesome and delicious dishes as:

• One-pan family breakfast
• Quick tomato soup with pesto and feta
• Skillet mac and cheese
• Baked fish with sweet chili citrus glaze
• Quick chicken stew for two
• Thin crust tortilla pizza.

Table of Contents:

Acknowledgments     vi
Introduction     vii
Stocking Your Pantry     ix
Brilliant Breakfasts     1
Lunch to Go     23
Main Course Soups and Salads     43
Nifty Noodles     61
Slow Cooker Suppers     81
Casual Family Fare     97
Quick Meals from Around the World     123
Stews, Braises and Roasts     147
Splendid Sides     163
Simple Sweets     183
Index     203

Slow Cooking or 250 Best 4 Ingredient Recipes

Slow Cooking: 150 Delicious Simple-To-Make Recipes Shown In 250 Stunning Photographs: Soups, Stews, Casseroles, Roasts, Comforting Hot-Pots, And Easy One-Pot Meals

Author: Catherine Atkinson

With full details of all the ingredients you will need and how best to use them, plus details of all the cooking techniques from braising and pot-roasting to poaching and using your slow cooker as a bain-marie, this book makes slow cooking easy.

New interesting book: Schmutzige Politik: Betrug, Ablenkung, und Demokratie

250 Best 4-Ingredient Recipes

Author: Margaret Howard

Imagine if you could create a delicious home-cooked meal in only minutes and with only four ingredients. An experienced cook can make tasty and appetizing meals for those days when there is barely a minute to spare and a beginning cook will find an excellent resource for quick and easy cooking. Also included are countless recipe variations, as well as numerous nutrition and kitchen tips and techniques. Whatever your situation, The 250 Best 4-Ingredient Recipes will be an outstanding addition to your kitchen.

Create some of these appealing recipes: Seafood Chowder, Busy Day Stew, Gingered Apple Slaw, Baked Maple Salmon, Black Bean Chili, Mushroom Chicken Stroganoff, Polenta Pie, Puffy Oven Pancakes, Rice Pilaf with Toasted Almonds, Citrus-Baked Apple Slices.

New Sushi or Little Book of Cigars

New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi

Author: Emi Kazuko

Thirty recipes--all beautifully photographed and using readily available ingredients--make sushi fun and easy to prepare at home. Fresh and delicious, sushi is one of the healthiest foods you can eat--and it's surprisingly easy to make at home. Once a few simple techniques have been mastered, you will be able to prepare any of the beautiful and elegant sushi dishes presented here. In many cases, the recipes' ingredients can be varied to include your personal favorites. Featuring gorgeous color photos and recipes that range from Tempura Rolls to Seared Swordfish Sashimi Salad, New Sushi has everything you need except the fish!

Go to: Understanding the Human Genome Project or Whey Processing Functionality and Health Benefits

Little Book of Cigars

Author: Eric Deschodt

Everything you want to know about your favorite subject in one handy volume.

Slim Fit Kids or Corks and Forks

Slim & Fit Kids: Raising Healthy Children in a Fast-Food World

Author: Judy Mazel

From the author of The New Beverly Hills Diet, this book will show readers how to raise healthy, happy Children - by teaching them how to eat wisely and well.

In 1996, shortly after best-selling author Judy Mazel released the sequel to her original book The New Beverly Hills Diet, Dr. John Monaco, a pediatric critical care specialist and former "fat kid," turned to Mazel's program to combat his own critical weight problem and improve his health. After achieving great success himself, he decided that where adults succeeded on the program, kids could, too - perhaps even more so. Most important, Dr. Monaco realized that obesity among children was the main factor precipitating life-threatening diseases among them - such as asthma, diabetes and clinical depression - as well as other serious, though not potentially fatal, problems like excessive strain on bones, joints and muscles.

Mazel and Monaco have teamed up to offer parents Slim and Fit Kids, a one-of-a-kind approach to raising healthy, well-adjusted children. Combining Mazel's successful twenty-plus years of experience with food combining with Monaco's pediatric expertise, this book will teach parents everything they need to know about nutrition, digestion and nutrient absorption. This compelling book provides easy-to-understand information on the science of pediatric nutrition, as well as down-to-earth reminders on children's natural eating habits, making it easy and fun for parents to teach healthy nutritional habits that will last a lifetime.

Divided into two parts, the first focuses on children's obesity. Chapters in this part include an overview of the problem of obesity in children and the diseases and disorders it engenders; Dr. Monaco's discovery of the Beverly Hills Diet and his idea to adapt it to children's nutrition; an overview of the digestive process; a summary of developmental nutrition, explaining the nutritional needs and issues of each age group; and personal accounts of the childhood obesity problem. The second part shows parents the practical steps to incorporating the nutritional principles they have learned into a daily program for their kids.

Go to: Good Old Fashioned Puddings or As You like It Cookbook

Corks and Forks: Thirty Years of Wine and Food

Author: Robert Finigan

Some may remember Robert Finigan's private wine newsletter, published from 1972 to 1990. Others will know him as the author of the esteemed Robert Finigan's Essentials of Wine. As a critic-at-large, Finigan has dined in the best restaurants and tasted in the finest cellars of the world, and in Corks and Forks he jovially recounts his experiences and the celebrity chefs and winemakers he met along the way.

The events Finigan took part in are now legendary. For the famous Paris Tasting of 1976, Finigan recommended many California Cabernets and Chardonnays that shockingly outpointed their French counterparts. With nine of the world's most distinguished wine tasting professionals, he conducted the re-evaluation of the 1855 Bordeaux classification — the first in 140 years. He has stepped into the private kitchens of Julia Child, M.F.K. Fisher, James Beard, Jeremiah Tower, Michel Guerard, and Jean Troisgros, and sipped wine with Robert Mondavi, Ernest Gallo, and Kermit Lynch — to name just a few of the luminaries profiled in this delightful collection.

As much a chronicle of the developments in food and wine as it is a memoir of the man who witnessed them, Corks and Forks is sure to whet anyone's palate.

Library Journal

The title of this book could just as well have been People, Places and Wines I've Known. Finigan, a well-known wine critic from San Francisco, has supped at the tables of none less than Julia Child, Ernest Gallo, and Christian Moueix and here includes many renowned figures in wine and food from the past 30 years. His folksy writing style allows the reader to smell the smells and experience the terroir while being taken behind the walls of some of the most prestigious chateaux, wineries, and kitchens in the world. Finigan writes of well-known events, such as Robert Mondavi's split from the Charles Krug winery in the 1960s and the 1976 tasting in Paris, which catapulted California wines to world recognition, but all his vignettes have a personal note. In the end, Finigan's stories of European and American wining and dining can stimulate hunger for good wine and food. This memoir will be especially enjoyed by those who have appreciated Finigan's other writings, including Which Wine: At-a-Glance Listings of the Three Best Wines for Every Menu, Every Occasion, Every Budget. Highly recommended, particularly on the West Coast. Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2006 Reed Business Information.

How to Peel a Peach or So You Are a Chef w CD ROM

How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know

Author: Perla Meyers

EVERY HOME COOK HAS QUESTIONS

and How to Peel a Peach has the answers. Whether you're a bona fide beginner or a kitchen dynamo, chances are you've been stumped by culinary questions great and small. In these pages, wise, worldly culinary professional Perla Meyers comes to the rescue, offering a wealth of information about ingredients, equipment, and techniques in a forthright Q&A format. With timeless recipes that illustrate her points, it's as if this prominent cooking teacher is by your side, conducting a series of special classes just for you.

"If you [listen to Meyers' suggestions], your life in the kitchen will be immeasurably easier and more satisfying."

—Robin Mather Jenkins, Chicago Tribune

"The coolest-concept book of the year."

—Daryna Torey, Wine Enthusiast

New interesting book: Flash 8 or Microsoft Office 2003 Illustrated Introductory Premium Edition

So You Are a Chef w/CD-ROM

Author: Lisa M Brefer

The ultimate career guide for student and professional chefs

Whether you're starting fresh from school or changing jobs in mid-career, braving today's culinary job market can be bewildering. Where do you look? How do you target your search? How do you best present your education and experience? Where exactly do you even begin?

Luckily, now there's a guide that addresses these questions and many more. So You Are a Chef: Managing Your Culinary Career offers expert advice that covers the culinary job search from beginning to end. In a clear, accessible style, it illuminates important ideas with numerous examples, documents, forms, and other helpful features drawn directly from today's culinary industry. The only book of its kind, So You Are a Chef will enable you to:

• Choose the right career path for your needs
  
• Create a clear, well-organized resume
  
• Prepare a portfolio that shows off your experience
  
• Find and contact potential employers
  
• Give a standout interview
  

So You Are a Chef also includes a free CD-ROM containing documents and worksheets to assist you in brainstorming and organizing your job-search approach.

Regardless of whether you just graduated or have been in the business for years, So You Are a Chef is your essential guide to finding, pursuing, and landing the culinary job of your dreams.

Table of Contents:

How to Use So You Are a Chef

Cd-Rom

Resources for Instructors

Ch. 1 Write Your Resume 1

Types of Resumes 1

The Ingredients of a Great Resume 6

How to Write Your Resume 7

Edit and Proofread 30

Scannable Resumes 30

Everything You Need to Know about References 31

Exercises 33

Profile: Lee Cockerell, Executive Vice President of Operations, Walt Disney World Resort (recently retired) 34

Ch. 2 Put Together a Job Search Portfolio 47

Do I Really Need a Portfolio? 48

Choose How to Organize 49

Collect the Contents 50

Get Supplies 53

Put the Portfolio Together 53

Evaluate Your Portfolio 56

Use a Portfolio in an Interview 57

Keep Your Portfolio Up to Date 58

Exercises 58

Ch. 3 Beyond the Want Ads: How to Locate and Contact Prospective Employers 59

General Guidelines 59

Search the Hidden Job Market 61

Search the Public Market 65

The Internet 68

Following Up on Contacts 72

Filling Out Applications 72

Writing Cover Letters 72

Exercises 76

Ch. 4 Three-Step Interviewing 77

Before the Interview 78

During the Interview 83

After the Interview 93

Follow-Up 97

Employment Testing 97

Tips for Special Situations 101

If You Get a Job Offer 103

Exercises 105

Profile: L. Timothy Ryan, EdD, CMC, President, The Culinary Institute of America 107

Ch. 5 Advancing Your Career 117

Succeeding in a Professional Kitchen 118

Setting Career Goals 118

When You Leave a Job 119

Mentors 121

Professional Organizations 122

Certifications 123

American Academy of Chefs 123

Lifelong Learning 126

Exercises 127

App. A Culinary Professional Organizations 129

Index 139

Man Food or Vintage Restaurant

Man Food: Recipes from the Iron Trade

Author: Sloss Furnaces National Historical Landmark

Late in 1939 Editor Russell Hunt had a good idea. Why not dress up his foundrymen’s magazine with recipes by the ironworkers themselves? Many like him, were avid campers, hunters, and fishermen, or least backyard grill masters and cooks. As his magazine Pig Iron Rough Notes went all over the country and indeed into several foreign countries, Hunt was sure his readers would respond with enthusiasm. And they did. Over the next twenty years Pig Iron Rough Notes would sport 64 recipes from the South, Texas, the Midwest, Australia, all with the basic theme of outdoor cooking—and equipment made of iron! These unpretentious and hearty dishes are heavy on barbeque ( including three recipes for Brunswick stew, one designed to feed a crew of ten hungry ironworkers) and other grilling, but with unexpected surprises—a recipe for making Chinese-style tea shares space comfortably with a guide to muskrat stew. So pull up a grill, strap some meat to it, and enjoy.

Books about: 500 Recetas rapidas faciles y practicas or Complete Idiots Guide to Comfort Food

Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite

Author: Jeff Keys

Jeff Keys started his culinary career in Aspen some thirty years ago. Since then, he has worked in and owned many restaurants, developing a love of European cuisine mixed with a rugged western sensibility along the way. He now owns and operates Vintage Restaurant in Sun Valley, Idaho, playground to the famous, wealthy, and well-traveled. Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley.

Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts including:

Prawn and Goat Cheese Tarte

Bacon-Wrapped Grilled Fresh Spring Asparagus

Mushroom Spinach Strudel

Spicy King Crab Salad with Romaine, Tomato, and Cucumber

Grilled Chili-Lime Prawn Salad

Warm Shiitake Mushroom Sesame Vinaigrette

Classic Tomato Soup

Seared Muscovy Drake Breast with Creamy Five Rice Wild Mushroom Risotto

Paris Bistro Tenderloin of Beef

Idaho Ribeye Steak Feast

Naturally Raised Veal Rack Chop Tuscan Hill Country Style

Apple Wood Smoked Pork Loin Chop with Figs, Ginger, and Chocolate Port

Butterflied Idaho Leg of Lamb with a Creamy Mushroom Charlotte

Fresh Sea Bass from the Sea of Cortez Cabo San Lucas Style

Blood Orange Demitasse Creme Brulee

Jamaican Chimney Sweeps Gelato

Delights of the NakedStranger

The World's Best Root Beer Float

Table of Contents:

Table of Contents

Introduction

Vintage Style

Luscious Starters:Prawn and Goat Cheese Tarte

Spicy Cajun Oysters

Los Barilles Rock Shrimp Sweet Corn Tamale

Olympic Peninsula Steamer Clams

Lightly smoked Wild King Salmon Pate'

Wild Mountain White Pizzas

1. Grilled Shrimp Salad

2.Wild Mushrooms and White truffle oil drizzle

3. Bacon Wrapped grilled fresh spring asparagus

4.Grilled Slices of smoked Muscovy duck breast

Mushroom Spinach Strudel

Smoked Valentina Chicken Wings

Ahi tuna Sate

Asian sashimi Bruchetta

Seared Flatiron Steak Sate.

The Salads and Dressings: The Vintage House Salad

Butterleaf, Fresh Pear and Gorgonzola Salad

Heirloom Tomato Salad # 1

Mediterranean Salad

Spicy King Crab Salad with Romaine, tomato and cucumber

Grilled Chili-lime Prawn Salad

My Quintessential Italian Pasta Salad

Warm Fingerling potato salad

My ex-partners French girlfriends Ham, Artichoke and
Mushroom Salad done two ways.

Asian Slaw

Jicama, Grapefruit and Chinese cabbage Slaw

Spicy New Orleans Slaw

Fresh Basil, Parmesan vinaigrette

Chili, Lime Vinaigrette

Creamy Mustard Dressing

Vintage House Mustard Vinaigrette

Orange Pecan Dressing

Sesame Mint Dressing

Blue Cheese Vinaigrette

Asian Vinaigrette

Balsamic Vinaigrette

Wasabi Vinaigrette

Warm Shiitake mushroom sesame vinaigrette

Slaw dressings: Asian, Spicy and Poppyseed.

The Lost Art of Great Soup: Baked Onion, Roasted Tomato done two ways.

Cream of mushroom and fresh herb

Leek, Brie and yukon gold potato chowder

Chowder variations

Alpine chowder from Aspen Memories, The Mother soup

Szechwan CarrotSoup

Spicy Tomato Orange Soup

Creamy Baked onion with grilled mushrooms

Avocado Gazpacho garnished two ways.

Shellfish Gazpacho

Tomato Manifesto: Heirloom tomato salad #2, The best expression of Tomatoes

My most Classic Tomato soup

Tomato, Black currant Chutney

Tomato, Ginger and lemon Jam

Vintage House Pico de Gallo

Hair of the Dog tomato sour cream Tequila dipping sauce

Cabo Rock Shrimp Tomato relish

Chopped Tapanade Bruchetta with warm Heirloom tomatoes

Roasted Tomato and garlic sauce for Pastas

Two Pastas for Roasted Tomato and Garlic Sauce

#1. Spicy Tomato Orange with Penne pasta

#2 Paparadelli Pasta bowl New Orleans Style

Vintage Basic Brown Sauce Interlude:

Simple, Fast and Delicious homemade brown sauce: A Complete guide.

The Entrees: Old-fashioned crispy skin roast Duckling with wild rice toasted pecan pilaf
And baked apple brandy compote.

Seared Muscovy Drake Breast Morocco Style

Seared Muscovy Drake Breast with creamy five rice wild mushroom risotto.

Southern style blackened Flatiron Steak

Paris Bistro Tenderloin of Beef back street version.

Paris Bistro Tenderloin of Beef upscale version.

Idaho Ribeye Steak Feast

Kung Pao New York Steak

Naturally raised Veal Rack Chop Creamy Picatta Style

Naturally raised Veal Rack Chop Tuscan Hill Country Style

Pork Tenderloin Wine Country Style

Pork Loin Chop With spicy southern gravy and sweet corn red chili polenta

Apple wood smoked Pork Loin Chop with figs, ginger and chocolate port

Vintage Pecan Chicken

Asian Mahogany Chicken Bowl

Baja Chicken Ceasar Salad

Idaho Rack of Lamb English Pub Style

Grilled Idaho Lamb Chops with panchetta, onion confit farmers cheese tart.

Butterflied Idaho Leg of Lamb in the style of Southwestern France

Butterflied Idaho Leg of Lamb with a creamy Mushroom Charlotte

Idaho Ground Lamb Salisbury Steak with smothered gravy

Fresh Sea Bass from the Sea of Cortez Cabo San Lucas style

Fresh Ahi Tuna Steak with Provencal salad, Deviled eggs, Nicoise dressing

Fresh pan seared deep sea Scallops Chinese Sesame Barbeque Style

Fresh Mahi Mahi South Pacific Style

Baked Idaho Rainbow Trout with New England Crab and cracker stuffing.

Char broiled Fresh Troll King Salmon Old California Style

Fresh Alaskan Halibut Mediterranean Style

Mountain Decadence and the Delights of the Naked Stranger: Desserts
Dessert sauces: Here are seven great dessert sauces we use at Vintage.

Caramel Sauce

Chocolate sauce

Hot fudge sauce

Pecan Brandy sauce

Whiskey Sabayon

Bachelors Berries

Brandy Berry sauce

Mountain Decadence Ice Cream: White Chocolate

Creme Brulee

Organic Banana

Creme Fraiche

The Delights of the Naked Stranger

Blood orange demitasse Creme Brulee

Key lime demitasse Creme Brulee

Catalan Demitasse Creme Brulee

White Chocolate toasted pecan ice cream balls with hot fudge sauce

Jamacian Chimney Sweeps Gelato

Italian coffee Chimney Sweeps Gelato

Fresh Pear Strudel with MDI

Fresh Strawberry Strudel with MDI

Macadamia nut toffee tart

Soft Gooey Silkiness

Frozen Key Lime Souffle

Frozen Mineola Tangerine Souffle

White Chocolate Mousse with toasted Hazelnuts

The worlds best Root Beer Float

Honey grilled Peaches (or nectarines) with creme fraiche ice cream, and Brandy berry sauce.