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.

Down by the Water or Savoring Sandestin

Down by the Water: A Collection of Recipes from the Junior League of Columbia, Inc.

Author: Junior League of Columbia Inc

Down by the Water delights the palate and eyes with beautifully styled food photographs in a setting by the waterways. This lavish-but-practical book brings the best of South Carolina's rich culinary heritage - traditional and contemporary - into the kitchens of its users. Featured on NBC's "Today Show", and named the official cookbook of the city of Columbia.

New interesting textbook: Globale Verschiebung: Die sich Ändernden Konturen der Weltwirtschaft kartografisch darzustellen

Savoring Sandestin: Recipes and Memories from Sunrise to Sunset

Author: Sandestin Golf and Beach Resort Staff

Savor the flavors of Sandestin Golf and Beach Resort right in your own kitchen. From top-secret chef recipes to the home-cooked magic of Sandestin homeowners, the treasures collected in this beautiful 255-page, limited edition cookbook will add Southern flair to your table. Proceeds benefit Sacred Heart Hospital on the Emerald Coast.

Katie Brown Entertains or Tuxedos to Tailgates

Katie Brown Entertains: 16 Menus 16 Occasions 16 Tables

Author: Katie Brown

One of America's favorite doyennes of domesticity reveals her quick, easy, and affordable secrets to casual entertaining.

The host of A&E's All Year Round with Katie Brown invites you to 16 of her favorite parties and occasions. From a Texan Fourth of July to a homespun family Christmas, from a book club dinner to a beach party, Katie Brown shares delicious recipes, inventive craft projects, and other secrets for successful get-togethers and parties.

With step-by-step instructions and color photographs throughout, Katie Brown Entertains covers every element of the event, including more than 125 party-pleasing recipes and 125 projects that add a hip yet homey touch to invitations, tabletops, place cards, and party favors.

Combing innovative tips and practical how-tos with Katie's personal anecdotes, Katie Brown Entertains takes the stress out of party planning and makes the formal art of celebration a relaxing and fun occasion.

Look this: Finanziamento della costruzione: Il processo di sviluppo di bene immobile, della valutazione e delle finanze

Tuxedos to Tailgates: A Celebration of the Seasons

Author: Dallas Junior Forum staff

Full of delectable recipes, helpful hints, and unique theme ideas, Tuxedos to Tailgates is a distinctive book on entertaining that will pique your interest and taste buds. This cookbook is divided into seasonal sections filled with menus for entertaining throughout the year. Proceeds benefit Dallas Junior Forum-sponsored charities. A 2004 Southwest Regional Winner of the Tabasco Community Cookbook Award.

Best Family Slow Cooker Recipes or Cocktails

Best Family Slow Cooker Recipes

Author: Donna Marie Py

Delicious slow cooker recipes created especially for busy families.

A slow cooker is the perfect appliance for families who want good, nutritious food with a minimum of effort. Simply throw a few ingredients into the slow cooker in the morning and your family can come home at the end of the day to a hot, satisfying meal.

The Best Family Slow Cooker Recipes features 125 easy, imaginative and delicious recipes -- each tested for dependability:

• Lunch box planning is a snap with Vegetarian Chili, Cheesy Pesto Pasta, Meaty Minestrone and Raspberry Cobbler
  
• Everyday family meals become an event with Brunswick Stew, Ginger Beef and Broccoli, Italian-Style Stuffed Peppers or Johnnycake Cornbread
  
• The next pot luck will be a hit by including Pepperoni Pizza Chili, Oktoberfest Hot German Potato Salad or Homestyle Barbecued Ribs
  
• A sweet slow cooker desert surprise awaits you with Double Chocolate Caramel Bread Pudding, Brown Sugar and Coconut Baked Apples or Raspberry Cobbler
  

The Best Family Slow Cooker Recipes also offers detailed information on slow-cooker techniques, serving suggestions and kitchen tips.

New interesting textbook: The Mind Boosters or The Ritalin Fact Book

Cocktails

Author: James Butler

From the well-known classics, such as the Cosmopolitan, the Margarita, and the Bellini, to new standards such as the Vanilla Martini and the Berry Caipiroska, the recipes in Cocktails will appeal to all tastes. Also included are sections on nonalcoholic cocktails for the health conscious and hot alcoholic drinks for the winter months.

Drinkology or Best of the Best from Mississippi Cookbook

Drinkology: Wine: A Guide to the Grape

Author: James Waller

In a restaurant, do you always let somebody else order the wine? When you hear someone say, "Sherry," do you think, "Who's she?" Does trying to recall the difference between a Pinot Noir and a Pinot Gris defeat you? Does selecting a wine from a wine shop's shelves unnerve you? Suffer no more. With Drinkology Wine, James Waller, author of the successful cocktail handbook Drinkology, offers a guide to understanding wine that's written with you-the novice oenophile-in mind.

Witty and accessible, Drinkology Wine begins with a basic wine vocabulary. To explain how wine is made, Waller then takes you on a visit to a working winery. He demystifies wine tasting, showing you how to do it just like a pro. Chapters on red and white wine grapes and on sparkling wines equip you with fundamental knowledge. And Waller's tour of the wine world is conducted from your local wine shop: the place you're most likely to encounter wine in all its breathtaking-sometimes intimidating-variety. Stylish in its presentation yet assuming no prior knowledge of the subject, Drinkology Wine is an invaluable resource for the wine neophyte and an entertaining refresher course for the more experienced oenophile.

New interesting book: Countermans Guide to Parts and Service Management or Telecommunications Management

Best of the Best from Mississippi Cookbook: Selected Favorite Recipes from Mississippi's Favorite Cookbooks

Author: Gwen McKe

From Easy Chicken and Dumplings to the famous Mary Mahoney's Bread Pudding, this brand new edition features all the most sought-after recipes from ninety of the state's leading cookbooks. You'll savor recipes from all over the Magnolia State, including zesty, easy-to-make Cat's Meow Catfish Bake, Southern-Style Greens, Mama's Stuffed Bell Peppers, and Black-Eyed Pea Cornbread. For dessert, bite into a tangy Lemon Chess Tart or scoop up some Mississippi Mud ... yum! Best of the Best from Mississippi Cookbook was created with the everyday cook in mind. Each recipe is a guaranteed winner. Best of the Best from Mississippi Cookbook was the first volume in the acclaimed Best of the Best State Cookbook Series. This series is known nationwide as the definitive source of how a particular state or region cooks. We are pleased to offer this updated edition featuring all-new recipes from a new generation of fine cookbooks.

Egg White Cookbook or Easy Entertaining

Egg White Cookbook: Recipes for Every Meal, Featuring Nature's Perfect Protein

Author: Margaret Blackston

The egg white is low in carbs, calories, and fat and contains almost all of the protein available in the egg. The 75 recipes cover every meal, also included are surprising uses,facts,and lore, about the incomparable egg.

Look this: Ageless or HIV Aids

Easy Entertaining: Everything Your Need to Know About Having Parties at Home

Author: Darina Allen

This is a comprehensive and invaluable guide to making entertaining at home stress-free. With over 200 foolproof recipes, covering all kinds of events, and with preparation and cooking times, as well as tips and techniques on choosing wine, styling the table and short-cuts, this is the ultimate cookbook to ease you through every occasion.

Crawfish Book The Story of Man and Mudbugs Starting in 25000 BC and Ending with the Batch Just Put on to Boil or Beyond Gorp

Crawfish Book: The Story of Man and Mudbugs Starting in 25,000 B.C. and Ending with the Batch Just Put on to Boil

Author: Glen Pitr

Here in a light-hearted foray into fact and folklore you can partake of this crustacean's rich and hardy history. Some say "crawfish." Some say "crawdad." Some say "yabby." Whatever you say, this bite-sized, fresh-water cousin to the lobster has remained a fascinating figure, symbol, and foodstuff around the globe. Relish this documented, ages-old history of the enduring crawfish, along with recipes for tasty dishes for which this delectable culinary staple is the essence.

See also: Pillsbury Family Christmas Cookbook or Industrial Drying of Foods

Beyond Gorp: Favorite Foods from Outdoor Experts

Author: Yvonne Prater

Outdoor experts, celebrities, and industry leaders share their favorite trail recipes-and why they hold a special place in their heart.

• 133 recipes from GORP to gourmet
• Stories behind the recipes and the people who contributed them
• Includes tips on outdoor cooking basics, food drying techniques, and trail food lore

Some of these recipes are prized for their outdoor practicality and functionality, such as Lead Bread (a brick-like loaf that will keep indefinitely and survive even an air drop). But then there are gourmet offerings (Cashew-Ginger Chicken and Rice and Trail Tiramisu) and ideas on preparing wild foods (Cooked Stinging Nettles).

This cookbook is as much about the people behind the recipes and their adventures-and misadventures-in the outdoors. Hear the stories behind the titling of Angry Moose Scrambled Eggs and Poison Ivy Pesto with Shrimp. Learn why outdoor writer Tim Cahill needs Fat Cocoa to guarantee a warm night's sleep; understand the expedition fare philosophy of mountaineer Jim Whittaker; and why Celebration Cous Cous was special for writer-conservationists Laura and Guy Waterman. Each of these recipes has been tested by Mountaineers Books staff and friends.

Author Bio:Yvonne Prater, an outdoor photographer and writer whose work has appeared in The Seattle Times, Sunset, and Ellensburg Record, has hiked and snowshoed most of her life. Ruth Dyar Mendenhall, author of several outdoor skills books, has happily combined climbing, skiing, backpacking-and outdoor cookery-in wild parts of the western U.S., Canada, and elsewhere.

Table of Contents:

	Daybreak breakfasts	17
	Energizing snacks, breads, and lunches	47
	Savory salads	79
	Celebrate the day : dinners	87
	Grand finale desserts	141
	Tempting beverages	157
	Wild food feasting	167
	Ethnic adaptations	185
	Great food, less work	197
	Ted Millan's trail food-drying basics	221
	Trail food lore	225

Dishy Desserts or East Meets West

Dishy Desserts

Author: Helen Woodhall

Combines classic with modern to create an imaginative, user friendly cook book that will convert everyone to the divine delights of the sweet and satisfying.

Table of Contents:

	Introduction	6
	Tips & shortcuts	10
	Fruit-based desserts	12
	Exotic delights	66
	Warming winter desserts	92
	Wicked & wonderful	126
	Petit fours	152
	Index	172

Look this: Il ponticello del Direttore di Progetto del software ad agilit� (serie agili di sviluppo di software)

East Meets West

Author: Barbara Jayson

EAST MEETS WEST is a celebrity cookbook in support of the tsunami victims in Indonesia and Sri Lanka. Featuring recipes by the cream of the international culinary world and articles by top wine writers including; Nigella Lawson, Jamie Oliver, Gary Rhodes, Hugh Fearnley-Whittingstall, Keith Floyd, Ainsley Harriot, Rick Stein, Antony Worral Thompson, Ken Hom and Jancis Robinson.

EAST MEETS WEST developed from the reaction of two ordinary British women, Barbara Jayson and Jenny de Montfort to the shocking Boxing Day disaster. Having met several years ago in Indonesia they knew they had to do something and decided to create a truly international cookbook to raise funds for mother and baby charities in Indonesia and Sri Lanka. Without knowing a single celebrity chef they set about contacting potential contributors and, having received a commitment from Nigella Lawson, the project snowballed.

The book is a superb quality, full-colour, 256 page hardback, fully illustrated throughout and is sure to be the biggest cookbook of 2005. Over 9,000 copies have been sold in the first week with a third of these going to overseas distributors. Within a day of publication an enquiry for 15,000 copies was received from one of the main UK book clubs. All main High Street retailers are stocking the book which is also available via Amazon.

EAST MEETS WEST is published by Accent Press, an independent publishing company based in Wales. The company was founded in 2003 by Hazel Cushion who has since won the Pandora Women in Publishing prize and Entrepreneur of the Year award. Accent Press already has a reputation for publishing charity books.

Global Wine Tourism or Stir It Up

Global Wine Tourism: Research, Management and Marketing

Author: Jack Carlsen

Wine regions are attracting increasing numbers of tourists through tours, wine festivals and winery, restaurant and cellar door experiences. Presenting applied research in wine tourism from Europe, North America, South Africa, Australia and New Zealand this book reviews the latest management and marketing strategies. It highlights the lessons learnt for wine and tourism industries and concludes by examining the future of the wine tourism industry.

Table of Contents:

Introduction, J Carlsen and S Charters

1. Section 1: The Wine Tourism Setting

Do Tourism and Wine Always Fit Together? A consideration of business motivations, R Fraser and A Alonso

2. Section 2: Wine Tourism and Regional Development, J Gammack, Murdoch University, Australia

3. Section 3: Wine Marketing and Wine Tourism, R Mitchell, University of Otago, New Zealand

4. Section 4: The Cellar Door, D Tassiopoulos and N Haydam

5. Section 5: Wine Festivals and Events, R Taylor

6. Section 6: Wine Tours and Trails, M Q Adams, University of Adelaide, Australia

Read also Sweet or Stephen Beaumonts Brewpub Cookbook

Stir It Up

Author: Emma Summer

Contains a colorful and varied collection of Far Eastern recipes which are quick to prepare and delectable to eat.

Freezing Effects on Food Quality or Revolution at the Table

Freezing Effects on Food Quality

Author: Lester E Jeremiah

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.

Food Australia

...the heavy use of references throughout....supplement a comprehensive summary of the available literature in a book intended to be of primary use to research workers and tertiary students. One remarkable features is its index: nowadays, the index often receives scant attention from editors but this publication...boast[s] a 120—page index which will prove helpful to both frequent and occasional readers.

Booknews

A comprehensive overview on the influence of freezing, frozen storage, and thawing on specific foodstuffs, delineating how freezing processes alter the color; appearance; palatability; nutritional value; chemical reactions; microbiological safety; and consumer acceptance of foods. Reviews the fundamental concepts of food-freezing technologies, and examines freezing in relation to meat and poultry production; fish and seafoods; fruits; vegetables; ice cream; eggs; and techniques used in the production of bread from frozen dough. Includes b&w photos. Of interest to food scientists and technologists in research, academia, and the food industry. Annotation c. Book News, Inc., Portland, OR (booknews.com)

New interesting textbook: Personal Health or From Boys to Men

Revolution at the Table: The Transformaion of the American Diet (California Studies in Food and Culture)

Author: Harvey Levenstein

In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.

Table of Contents:

	Introduction : the British-American Culinary heritage	3
1	The American table in 1880 : the tastes of the upper crust	10
2	How the other half ate	23
3	The rise of the giant food processors	30
4	The New England kitchen and the failure to reform working-class eating habits	44
5	The "servant problem" and middle-class cookery	60
6	The new nutritionists assault the middle classes	72
7	Scientists, pseudoscientists, and faddists	86
8	New reformers and new immigrants	98
9	The great malnutrition scare, 1907-1921	109
10	"Best for babies" or "preventable infanticide"? : the controversy over artificial feeding of infants, 1880-1930	121
11	"Food will win the war"	137
12	The newer nutrition, 1915-1930	147
13	A revolution of declining expectations	161
14	Workers and farmers during the "prosperity decade"	173
15	The old (restaurant) order changeth	183
16	Too rich and too thin?	194

In My Fathers Bakery or Celebrity Cookbook

In My Father's Bakery: A Bronx Memoir

Author: Marvin Korman

This beautifully written remembrance restores to life—in all its color, humor and magic—a vanished New York neighborhood of European Jews, Irish Catholics, and others as it was during the Depression and through World War II. The author unrolls before you prizefights in the Bronx Coliseum, baseball in the original Yankee Stadium and pinochle in the bakery backroom. Yet bread, the staff of life, is at the center of this work.

In an easygoing, novelistic style, Mr. Korman delivers such vivid portraits of bakery regulars that you, too, will feel you are in the bakery, eating devil's food cake and eavesdropping (while pretending to do homework) as scenes of crisis or celebration spill before them.

The author's powerful vignettes focus on individuals: among them the grocer, the baker and the local bookmaker. You will also meet a local politico, a lonely wartime wife, gypsy tinsmiths, and a magician—who is not the only closely observed character who pulls surprises out of his hat.

Marvin Korman is too keen a chronicler to serve up mere nostalgia along with the bakery's recipe for butter cookies, the one with the maraschino cherry in the middle that mother mailed to their boys in the service. Mr. Korman's stories are delivered fresh-baked and warm, with irony enough to assure a memorable bite.

Table of Contents:

Chapter 1	Uncle Maxie Strikes Back	15
Chapter 2	Monday Night Fights	25
Chapter 3	Comrade Taft	36
Chapter 4	Fire Sale	49
Chapter 5	Last Rites?	62
Chapter 6	Amelia's Baby	69
Chapter 7	A Love Affair	79
Chapter 8	The Price of Doing Business	90
Chapter 9	Hawk	99
Chapter 10	The Magician	107
Chapter 11	The Bookie's Mistake	119
Chapter 12	The Dancing Gypsies	128
Chapter 13	War Casualties	139
Chapter 14	This Funny Thing Called Love	150
Chapter 15	John's Secret	160
Chapter 16	The Genius	171
Chapter 17	Arnie, Or Is It Armando?	185
Chapter 18	Lil & Phyll	195
	Epilogue	207

Book about: Easing Labor Pain or How Can I Help

Celebrity Cookbook: Recipes for a Cure

Author: Lisa Ann

The Celebrity Cookbook offers a quick peek into the kitchens of world-famous personalities and renowned chefs with a collection of over 100 donated recipes, photos and autographs. This book takes you on an entertaining journey through celebrity pantries, and at the same time provides funding for a worthy and very important cause.

Cooking the Southern African Way or Apple Barn Cookbook

Cooking the Southern African Way

Author: Kari A Cornell

Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th and 19th centuries. The various cultures have combined to make eating in Southern Africa a delightful adventure.

New interesting book: In Sickness and in Power or The Globalization of Poverty and the N W Order

Apple Barn Cookbook

Author: Apple Barn and Cider Mill

There are more ways to prepare apples than you ever imagined? A compilation of apple recipes from the famous Apple Barn and Cider Mill including delicious apple butters, pastries, and beverages.

Secrets of Fat Free Kosher Cooking or A Colonial Plantation Cookbook

Secrets of Fat-Free Kosher Cooking: Over 150 Low-Fat and Fat-Free Traditional and Contemporary Recipes from Matzoh Balls to Kugel

Author: Deborah Bernstein

Secrets of Fat-Free Kosher Cooking begins with a brief introduction to the laws of kosher cooking, and then guides you through some nutrition basics. It then shows how the use of low-fat ingredients coupled with appropriate cooking methods can turn once high-fat foods into delicious low-fat alternatives. This exciting collection includes such kosher classics as plump pierogen and knishes, crisp potato latkes, and old fashioned chicken soup complete with fluffy matzoh balls. Choose from a wide variety of hearty chulents and kugels, as well as dessert classics like prune-filled hamantaschen, creamy cheese blintzes, and sweet honey cake. There is even an amazing recipe for low-fat challah - the traditional bread of the Sabbath and holidays.

Look this: Millennium Fruit Soup Cookbook or Kitchen Witchs Guide to Brews and Potions

A Colonial Plantation Cookbook: The Receipt Book of Harriott Pickney Horry, 1770

Author: Richard James Hooker

Harriott Pinckney Horry began her receipt book more than two hundred years ago. It is being published now for the first time.

You will get a lively sense of what colonial plantation life was like from reading Harriott's receipt book. She began it in 1770, shortly after she was married, writing recipes and household information in a notebook. Her recipes reflect both English and French culinary traditions. You will recognize in the recipes the origins of some of your contemporary favorites.

Harriott writes also about keeping the dairy and smokehouse, how to dye clothes, what to do about insects, how to care for trees and crops, and how to make soap, all skills she learned in the course of managing the plantation after her husband's early death.

From Harriott's writing and Hooker's knowledgeable introduction and editorial notes, you will learn what it was like to be well-to-do and a member of Southern aristocracy, living in a world of rice and indigo planters, merchants, lawyers, and politicians-the colonial elite. Because knowing about food preferences and eating habits of any people expands our understanding of their nature and times, the receipt book of Harriott Pinckney Horry opens another window on the history of colonial plantations.

Tea or First Impressions

Tea

Author: Velina Hasu Houston

Four women come together to clean the house of a fifth after her tragic suicide upsets the balance of life in their small Japanese immigrant community in the middle of the Kansas heartland. The spirit of the dead woman returns as a ghostly ringmaster to force the women to come to terms with the disquieting tension of their lives and find common ground so that she can escape from the limbo between life and death, and move on to the next world in peace—and indeed carve a pathway for their future passage. Set in Junction City, Kansas, 1968; and netherworlds.

L.A. Times

A play written with a very deft poetic touch...[Houston] has taken her consciousness as woman and as Japanese American, filtered them through the lessons of history and the experience of parents and others, and brilliantly illuminated [a] much broader sociopolitical canvas.

Chicago Sun-Times

The fates of five...Japanese women transplanted to the U.S. are at the heart of...Houston's deeply moving and insightful play...here is such a sense of lives explored...of personal journeys full of upheaval and adjustment...that you leave the theater shaken and reawakened.

San Diego Union-Tribune

A fresh, imaginative and fascinating play...Houston has, with TEA, cast light on a shadowy chapter of modern U.S. history, and she has done so with anger, affection, honesty, and wisdom. TEA is a wonderful piece of work.

Seattle Times

...[TEA] sheds light on intriguing aspects of class, cultural adaptation, racism and friendship...What is achieved...is a choral and impressionistic group portrait: a graceful interweaving of memory in and through the lives...of the four peers who gather to put the dead woman's house in order...[TEA] glides with remarkable smoothness between evocations of past and present.

Drama-Logue

This is a play too marvelous to grasp in one viewing. A cornucopia of theatrical delights, there is so much to please the eye and the ear. The play is a fascinating mix of insightful exploration and simple poetic imagery.

Trentonian

TEA is more than a play; it is an amazing experience that will leave you changed, wiser, and with a new understanding. It is what great theater is all about.

Davis Enterprise

TEA is a play about coming to terms with the present and, ultimately, with the past and future. It is so excellently crafted that...it's as though the audience is part of the...gathering, coming to terms with our own lives, and also with ourselves.

Book about: The Limits of Lockean Rights in Property or Assembly Automation

First Impressions: Dining with Distinction

Author: Junior League Of Waterloo Cedar Falls

This treasury of culinary delights is a feast for the eyes and the palate. Delicious recipes combined with creative preparation and presentation ideas will turn an elegant evening or everyday meal into a memorable event. Breathtaking scenic photographs and brief narratives capture the unexpected beauty of America's heartland.

Shaken and Stirred or Medieval Kitchen

Shaken and Stirred: Through the Martini Glass, and other Four-Ounce Adventures

Author: William L Hamilton

William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the trade-off." Like Lewis Carroll's Alice, when Hamilton sees it, he drinks it -- and tells the incredible tale.

In "Shaken and Stirred," his biweekly Sunday Styles column, now an original book of his drinking adventures, the intrepid New York Times reporter offers a gimlet-eyed look at contemporary culture through the panoptic view of a cocktail glass. From the venerable martini to the young Dirty Jane, Hamilton shares his tip on the sip.

You hold in your hands a guide to "how it goes down." Not a cocktail manual or a Baedeker to the bar scene but a drinker's guide to drinking. These are four-ounce adventures of cocktails and the people who make them, from the bartenders and chefs to the patrons, the politicians and the power players of the liquor industry.

There are tales of the Champagne high life, the Long Island Iced Tea low life; men like Dr. Brown and his celery soda, and women like Eve and her Apple Martini. Hamilton's weekly Runyanesque rounds cover all the watering holes and their poisons, from the East Side's Southside to the Incredible Hulk in the Bronx, and monitors the latest trends, from the ultra-premium vodka wars to the Red Bull market. Shaken and Stirred is a report on a popular culture that comes alive after five, when the mood turns social and the moment is sweet (or sour, or bitter, or dry).

Hamilton has also picked up the best (or the most unbelievable) cocktail recipes from bars, lounges and restaurants in NewYork City and beyond. There is common sense and creativity in the classics, and new inventions with their eye on the prize, such as the Huckleberry Ginn and the Bleeding Heart. "drink me," said the bottle in Alice's Adventures in Wonderland. Hamilton has, in every instance, and bottled his thoughts in sixty-four essays that are as readable as they are drinkable. Mix a gimlet, or a Minnesota Anti-Freeze, or a Gibson or a Bone. And spend a night in, on the town.

New interesting textbook: Russias Economy of Favours or Business and Information Systems

Medieval Kitchen: Recipes from France and Italy

Author: Odile Redon

The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery.
"This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review
"The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

Heather O'Donoghue

With a very good introduction on such matters as etiquette, rules on fasting and feast days, and the role of drink at a banquet, The Medieval Kitchen, llike other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes. -- Times Literary Supplement

Library Journal

An English-language edition of La Gastronomie au Moyen Age: 160 Recettes de France et d'Italie, published in Paris in 1993, this volume of medieval recipes adapted for the modern cook is both usable and informative. Redon (Univ. of Paris), Franois Sabban (L'Ecole des Hautes Etudes en Sciences Sociales, Paris), and Silvano Serventi, an independent researcher, have combined their knowledge of languages, food, and history to create this fascinating collection of 153 recipes, ranging from soups and pasta to meats, sauces, and desserts. Each recipe is presented in its original form, in translation, and adapted for modern cooks. A brief passage also explains the significance of the recipe and its relation to other dishes. Although it is not the only title covering medieval cookery (see, e.g., Madeleine Cosman's Fabulous Feasts: Medieval Cookery and Ceremony, LJ 1/15/77), this well-organized and entertaining work is recommended for specialized food or medieval collections in large public and academic libraries.Mary Martin, CAPCON Lib. Network, Washington, DC

Booknews

In addition to over 100 recipes from manuscripts of the 14th and 15th centuries, revised for modern kitchen, reconstructs the culinary life of the period with details on such aspects as ingredients, spices, shopping, food preparation, feast days and the liturgical calendar, culinary skills, and table etiquette. Includes 12 color plates (to look at, not eat from). Translated from published in 1991 and 1993 by <'E>ditions Stock. Annotation c. by Book News, Inc., Portland, Or.

Times Literary Supplement - Bernard O'Donaghue

The great majority of the recipes appear not only possible but positively tempting to cook and eat. With a very good introduction on such matters as etiquette, rules on fasting and feast days, and the role of drink at a banquet, The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes.

Biro or The Starving Artists Way

Biro: European-Inspired Cuisine

Author: Marcel Biro

Biro: European-Inspired Cuisine is the companion book to the nationally broadcast PBS reality-cooking series The Kitchens of Biro, which shares a candid look into the restaurant, culinary school, and home kitchens of Master Chef Marcel Biro.

With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Marcel demystifies classic European culinary techniques and adapts his unique recipes for the home chef. These simply elegant recipes reflect the favorite regions in which Marcel worked--Alsace, southern Germany, Tuscany, and Andalusia.

Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens and Lemon Aioli, Rich Garlic Creme Soup with Croutons and Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad and Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more.

Whether you prepare the recipes as outlined or put your own unique spin on them, Biro will inspire you to touch the ingredients, inhale their wondrous scent, appreciate their beauty, and value the passion of the culinary experience. Enjoy!

Marcel Biro is the star of the acclaimed national PBS series The Kitchens of Biro. Born in the former East Germany in 1973, by age twenty-one, Marcel was a European certified chef instructor, teaching aspiring chefsby day and cooking in Michelin-starred restaurants by night. At twenty-four, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the United States in 1999 to open his flagship restaurant, Biro; its casual companion restaurant, O; and a cooking school, the Marcel Biro Culinary School, two hours north of Chicago, in Sheboygan, Wisconsin. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, has toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl.

Shannon Kring Biro, co-owner and president of the Biro cuisine-related businesses, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications. She is the creator, writer, executive producer, and co-star of The Kitchens of Biro television series and owns Biro Internationale Consultants, an international hospitality and restaurant consultancy.

Publishers Weekly

Gourmands will admire the beautifully presented and photographed recipes in this lush coffee-table cookbook, some of which debuted on the PBS series The Kitchens of Biro, others coming from the Sheboygan, Wis., restaurant the Biros operate (he is chef, she is co-owner). Despite encouragement to readers to try these recipes, home cooks most likely will use them as inspiration. They're sophisticated and complex, requiring skills and ingredients-eel, bison, sweetbreads-not often found in the home cook's repertoire. However, the beguiling presentation demonstrates Biro's flair and showmanship. For instance, Roasted-Peach Soup with Smoked Bacon & Fried Arugula employs a fresh, artistic take on ingredients that challenge preconceived notions. Biro's approach, a "balance of elegance and simplicity," was developed in his native East Germany, where tough working conditions forced his creative hand. His cooking is inventive, engaging and professional, with recipes accompanied by wine pairings and "quick tips." Chatty discourses explain the importance of allowing meat to rest, the history of Brie and gazpacho, and the reason for scoring duck breasts before cooking them. The authors' coverage of the preparation of unusual items such as escargots attempts to lessen readers' apprehension, but in the end, some of these recipes are likely best savored when prepared by the kitchens of Biro, rather than at home. (Apr.) Copyright 2005 Reed Business Information.

Table of Contents:

Amuse-Bouche

Lemon-Mint Sorbet with Red Peppercorns*

Fennel Salad with Orange Vinaigrette, Creme Fraiche & Parmesan Crisp

Ahi Tuna with Spiced Balsamic Glaze

Smoked, Cured Pork Roulade with Sun Dried Tomatoes, Baby Spinach & Feta

Striped Beets with Caraway Vinaigrette & Hawaiian Black Lava Salt

Potato-Crusted Oyster Purse with Herb Aioli*

Fruit Shots with Grand Marnier

Three-Pepper Mousse*

Fiddlehead, Morel, Tomato & Celery Root Napoleon with Lemon Aioli*

Purple Potato Gnocchi with Mint Pesto

Gougeres with Roasted Ratatouille Nest*

Gruyere-Carrot Quenelles

Sauteed Ramp with Orange Oil*

Fig Chips with Chive Goat Cheese & Creme Fraiche

Champagne-Herb Kraut*

Citrus Soup with Orange Blossom Honey & Pickled Ginger

Double Melon Ball with Balsamic Glaze

Crostini with Exotic Mushroom Ragout & Rosemary

Herb Crepe with Wasabi Tobiko Creme Fraiche

Wild Mushroom Custard with Herb Broth

Appetizers

Half-Dozen Alsatian Escargot with Garlic-Herb Butter

Baked Brie with Lingonberry Sauce

Prosciutto-Wrapped Shrimp with Basil, Mozzarella, Extra Vecchio Balsamico & Aioli*

Razor Clams in Parsley Jus

Smoked Lachs on Rosti with Creme Fraiche & Beluga Caviar*

Feta in Herb Butter with Vine Ripe Tomato, Fresh Basil & Shaved Garlic*

Bouquet Prawn Skewer with Olive Oil, Basil, Rosemary & Dill*

Tarte Flambe with Creme Fraiche, Onion & Smoked Bacon*

Peekytoe Crab Cakes on Grilled Chicory with Roasted Red Pepper Coulis

Herb-Quark Souffle with Glazed Carrots

Pine Nut-Crusted Soft-Shell Crab with Tomato-Cumin Vinaigrette

White Asparagus Pizetti with Gravad Lachs, Baby Spinach & Creme Fraiche

Wild Scottish Salmon with Seven Salts on Mache*

NapaCabbage Rolls with Sweetbreads, Prawns & Spicy Mustard Seed Vinaigrette

Decorative "Apple" & "Watermelon" Sushi*

Fennel Gratinee with Pears

Marinated Sea Bass with Avocado, Pearl Onions & Sesame Oil

Gorgonzola-Risotto Quenelles with Tomato Glaze

Roasted Artichokes with Garlic, Sun Dried Tomatoes & Goat Cheese

Spinach Torte with Parmesan, Thyme & Roasted Red Pepper Coulis

Soups

Chilled Black Cherry with Brandy & Creme Fraiche

Silky White & Green Asparagus*

Lobster Bisque with Pesto

Rich Garlic Creme with Croutons & Parmesan Crown*

Butternut Squash & Curried Apple Chutney

Wild Mushroom Consomme with Duck Ravioli

Gazpacho*

Heirloom Tomato with Basil, Creme Fraiche & Roquefort Crown*

Potato Creme with Veal Croutons & White Truffle Oil

Beef Consomme with Thyme & Quenelles

Ramp "Cappuccino"*

Summer Corn with Sun Dried Tomato Puree

Spring Pea with Mint & Creme Fraiche

Watercress with Fried Leek*

Miso*

Carrot-Ginger with Parsley Oil

Roasted Peach with Smoked Bacon & Fried Arugula

Braised Oxtail

Saffron Shrimp-Leek

Sweet & Sour Lentil

Salads

Roquefort-Stuffed Dauphine Violette Figs a la Bourguignonne

Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli*

Lobster "Martini"*

Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette*

Spring Greens with Vine Ripe Tomato, Feta, Shallots, Croutons & Dijon Dressing

Bison Carpaccio on Arugula with Shaved Parmesan & Chive Oil*

Nut- & Currant-Stuffed Scallops of Foie Gras with Madeira & Port Glaze*

Mushroom & Spinach Strudel with Light Champagne Vinaigrette*

Crisp Veal Sweetbreads with Port & Ginger

Tarragon Lamb Filet with Micro Greens & Cranberry Emulsion

Mache with Smoked Eel & Bacon-Dijon Dressing

Duck Terrine with Black Truffle-Herb Vinaigrette on Micro Greens

Lentil Salad with Bacon & Frisee

Roasted Striped Beets with Fennel, Mache & Yogurt-Walnut Oil Dressing

Trio of Vegetable Sorbets with Spring Salad

Heirloom Tomatoes with Tomatillo Salad & International Salts*

Chicory with Red Wine Vinegar, Ricotta, Gorgonzola, Leeks & Champignons

Grilled Goat Cheese on Spring Greens with Citrus Vinaigrette & Iced Olive Oil Shavings*

Red Cabbage Salad with Cilantro, Bulgur, Ham & Dijon

Roasted Vegetables with Caramelized Walnuts, Goat Cheese & Pesto

Entrees

Black Pheasant with Thyme Demi-Glaze on Creamed Salsify with Lemon-Parsley Glazed Potatoes

Medallions of Pork in Black Cherry Pepper Sauce with Spatzle & Braised Fennel*

Herb- & Mustard-Crusted Milk Rabbit Loin with Bordelaise Sauce & Sauteed Fingerlings

Wild Mushroom Ravioli with Sauteed Baby Spinach & Chive-Garlic Veloute

Prosciutto-Wrapped Veal Cutlet with Port Wine-Morel Sauce & Spinach Pasta

Lamb Loin a la Provencale with Escargot Ragout, Smoked Bacon-Wrapped Haricot Verts & Schupfnudeln*

Filet Mignon Madagascar Flambe in Cognac Creme & Crushed Red Pepper with Garlic Potato Rosettes*

Sole en Papillote on Sauteed Baby Spinach with Tomato Fettuccini*

Tender Milk Rabbit Loin in Lingonberry Sauce with Poached Williams' Bon Pear & Sage Spatzle*

Glazed Moulard Duck Breast Filet with Vichy Carrots & Duchesse Potatoes

Summer Vegetable Tower with Montrachet Cheese, Spatzle & Tomato Glaze*

Lime-Grilled Mahi Mahi with Morel- & Chanterelle-Stuffed Ravioli*

Black Pepper-Seared Salmon Filet with Egg Pasta, Sauteed Green Asparagus & Champagne-Lemon Creme

Ahi Tuna Filet with Lobster Veal Roulade on Glass Noodle Salad & Sauce Armoricaine*

Portabella Schnitzel with Brie & Garlic Mashed Potato Rosettes*

Zucchini-Wrapped Fettuccini with Sun Dried Tomatoes, Mushrooms, Baby Spinach & Roasted Red Pepper Coulis*

Horseradish-Encrusted Sirloin with Roasted Beets & Lyonnaise Potatoes

Ahi Tuna with Wilted Greens, Borlotti Beans, Cumin Toast & Orange-Sherry Vinaigrette

Maltese-Baked Swordfish with Lemon-Parsley Glazed Potatoes*

Venison Ragout with Juniper Creme, Napa Cabbage & Garlic Mashed Potatoes*

Hanger Steak with Herb-Sauteed Fettucini, Grilled Blue Prawns, Spinach & Roquefort-Infused Demi-Glace

Rainbow Trout with Sauteed Grapes & Almonds, Summer Vegetables & Garlic-Parsley Potatoes

Seared Sea Scallops with Pumpkin-Sage Creme, Wild Mushroom Risotto & Prosciutto Frivolity

Spring Spatzle Gratine with Sauteed Vegetables and Montrachet Cheese Medallions

Capon with Sherry-Chanterelle Sauce on Sauteed Napa Cabbage with Lemon-Parsley Glazed Potatoes

Desserts

Double Mousse au Chocolat with Apricot & Raspberry Sauces*

Grand Marnier-Chocolate Cake with Shiny Chocolate Icing & Vanilla Gelato*

Iced Strawberry Souffle with Mint-Orange Sabayon

Caramel-Creme Berries in Tuile Cup with Vanilla Gelato*

Chocolate & Chilled Mango Pyramid with Raspberry Coulis*

Alsatian Rhubard Tartin with Black Walnut Gelato*

Chocolate-Dulce de Leche Crepe Torte*

Pumpkin Pot de Creme with Pumpkin Seed Wafer

Chocolate Feuillantine with Poached Pears, Caramel & Pistachio Mousse

Baked Peach with Lavender Gelato*

Topfen Palatschinken

Tarte Flambe with Peaches, Creme Fraiche and Grand Marnier*

Pineapple Ravioli with Strawberry-Mint Creme*

Champagne Parfait with Poached Cherries, Whipped Vanilla Creme Fraiche & Black Pepper Cake

Lemon Mousse with Coconut Crisps & Espresso Syrup

Heirloom Black Cherries in Port Gelee

Berry Custard Cake with Fruit Coulis*

Chocolate Tartlet with Caramelized Raspberries & Lime Gelato

Green Tea Creme Brulee

Sachertorte

Basic Recipes

Bouquet Garni*

Bouquet Garni with Rosemary

Clarified Butter*

Duck-Infused Butter with Truffle Oil & Tthyme*

Herb Butter

Garlic-Herb Butter

Aioli

Herb Aioli

Egg Pasta Dough

Spinach Pasta

Tomato Pasta

Fettuccini

Ravioli

Tarte Flambe Crust Dough

Spatzle

Sage Spatzle

Lemon-Parsley Glazed Potatoes

Garlic-Parsley Potatoes

Garlic Mashed Potatoes

Garlic Potato Rosettes

Montrachet Cheese Medallions

Sauteed Baby Spinach

Vanilla Gelato

Lavender Gelato

Lime Gelato

Black Walnut Gelato

Strawberry Gelato

Balsamic Glaze

Port Glaze

Beef Stock

Chicken Stock

Fish Stock

White Veal Stock

Vegetable Stock

Clarification

Apricot Coulis*

Raspberry Coulis*

Fruit Coulis*

Roasted Red Pepper Coulis

Pesto*

Tomato Glaze

Parsley Oil*

Chive Oil*

Fried Herbs and Greens*

* Presented on The Kitchens of Biro season one

Book review: Photoshop CS3 for Forensics Professionals or Configuring Juniper Networks NetScreen and SSG Firewalls

The Starving Artist's Way: Easy Projects for Low Budget Living

Author: Nava Lubelski

Follow these tenets of the Starving Artist's lifestyle to create unique projects that prove that home décor, clothing, gifts, and accessories don't have to be expensive to be spectacular. Whether you're an artist or not—if you are brainstorming creative ways to make your pad look like a work of art, or if you are a crafty type looking for fun and original projects that don't break the bank—The Starving Artist's Way has something for you. With a wide variety of easy projects ranging from recipes to furniture, bath products to jewelry, this clever guide is your key to the best of funky chic and creativity on a budget, with more than 100 projects, most created exclusively for this book by New York City native and Starving Artist Nava Lubelski, including:

--At-Home-Absinthe, a version of the heady brew seen in Degas's painting The Glass of Absinthe

--"Octopus Project" Fried Rice, inspired by Japanese installation artist Shimabuku

--Magnet Wall, evoking the Bauhaus aesthetic of Walter Gropius

--Pop Art Tomato Table, a stylish nod to the vibe of Andy Warhol

--Dada Photo Frame, in the quirky spirit of collagist Kurt Schwitters

--Magritte Silk-Screened T-Shirts, with images inspired by the Surrealist's confounding paintings

With fun and informative sidebars about art movements and the artists (some famous, some just starting out) who make them happen, The Starving Artist's Way is an insider's scoop on art history and a do-it-yourself workbook all in one.

The Wines of Greece or No Fuss Diabetes Recipes for 1 or 2

The Wines of Greece

Author: Konstantinos Lazarakis

Each of Greece’s wine-producing regions, vineyards, grape varieties, wines, and wineries are explored by the country’s very first Master of Wine, complete with in-depth producer profiles and maps for every one. There is a full historical account of the Greek wine industry, its wine laws, and winemaking developments, plus a discussion on the future of Greek wines.
 

Interesting textbook: Réalisation d'un Chef

No Fuss Diabetes Recipes for 1 or 2: 125 Healthy and Delicious Meals and Desserts

Author: Jackie Boucher

Simple

• Healthy
• Delicous.

A Practical Cookbook for people with diabetes.

You're cooking for just one or two. You're short on time and energy. You're tired of using family-sized recipes, wasting ingredients, and eating leftovers day after day. You want a cookbook you can rely on for great-tasting, easy-to-prepare recipes, without a lot of fuss.

The innovative No-Fuss Diabetes Recipes for 1 or 2 serves up 125 delicious recipes in large print—most of which make one or two servings, use ten ingredients or less, and are simple to prepare. You'll enjoy sumptuous breakfasts, lunches, dinners, and desserts, including Gingerbread Pancakes, Grilled Turkey Breasts with Corn Salsa, Salmon Caesar Salad, Peppercorn Crusted Sirloin Steak, Vegetarian Taco Salads, Spinach and Feta Calzones, Pan-Seared Rosemary Lemon Chicken, and Cranberry-Apple Crisp.

Each recipe features nutritional information, including carbohydrate choices. The authors also provide great menu ideas, shopping tips, and advice on how to stock your pantry.

No-Fuss Diabetes Recipes for 1 or 2 features:
• Easy-to-read large print.
• Simple-to-prepare recipes with ten ingredients or less.
• Low-fat, high-flavor cooking tips.
• Recipes to fit your busy lifestyle.
• Menu planning made simple.

Old Time New England Cookbook or Todays Kitchen Cookbook

Old-Time New England Cookbook

Author: Duncan MacDonald

Over 300 wholesome, easy-to-prepare recipes include Nantucket scallop chowder, Boston baked beans, apple pan dowdy, mincemeat pie, Parker House rolls, Boston cream pie, lobster, and many more. Arranged according to the seasons and accompanied by charming observations. Final section contains favorite recipes from 41 famous New England inns. 9 illustrations.

Book review: Princípios básicos de Economia

Today's Kitchen Cookbook

Author: Stephanie Karpinsk

A unique and exciting new cookbook, capturing the energy of the show, the celebrity status of its hosts, memorable moments from the past, and the best-of-the-best featured recipes.

Succulent recipes from a star-studded repertoire of the chefs, restaurateurs, and cookbook authors featured on Today, including favorites from Katie, Matt, Ann, and Al.

Featured chefs include Steven Raichlen, Sandra Lee, Jamie Oliver, Cary Neff, Sara Foster, Ina Garten, The Scotto Family, and more.

Recipes to please every fan and home cook—from everyday quick family dishes to impress-your-guests holiday entrees.

Helpful tips from the featured chefs to make each recipe a success.

Photos, backstage tales, and up-close and personal star anecdotes featuring Katie, Matt, Al, and Ann.

Special Note: Through the generosity of contributors to the book, a portion of book proceeds will benefit the T.J. Martell foundation, which is dedicated to innovative initial and ongoing research into the treatments and cures of leukemia, cancer, and AIDS.

Library Journal

Here are 120 recipes from chefs, cookbook authors, and other celebrities who have appeared on the Today show, from Alice Waters to Maya Angelou to Jacques P pin. There are also Q&As with Katie, Matt, Al, and Ann, and a favorite dish from each of the cohosts. Recipes are grouped into themed chapters such as "Gourmet Feasts" and "Family Gatherings," and most are shown in full-page color photographs. (There are also rather grainy clips from the various guest segments.) Expect demand. Copyright 2005 Reed Business Information.

Table of Contents:

TRA

Fiesta Latina or Lotus Asian Flavors

Fiesta Latina: Fabulous Food for Sizzling Parties

Author: Rafael Palomino

For people who like to salsa like they like their salsa mucho! here are more than 60 recipes in a Latin-inspired cookbook guaranteed to get the party started. With three of the hottest Latin restaurants on the east coast to his credit, Rafael Palomino knows how to throw a proper fiesta. His vibrant, accessible recipes for pasabocas (appetizers), main courses, and desserts will grant any host or hostess the powers for effortless entertaining. Fusion treats like Chipotle Crabmeat and Sweet Plantain Empanadas, and Sugar Cane Shrimp Skewers are a fresh take on cocktail food. Just say ceviche and there's an entire chapter devoted to zesty takes like Blood Orange, Shrimp and Mango-Wasabi. With color-drenched photos, mix-and-match salsitas and sauces, and plenty of Latin flair, here's very good food for very good times.

New interesting textbook: Recipes from Mulates or North DakotaWhere Food Is Love

Lotus Asian Flavors

Author: Teage Ezard

Inspired by the roadside vendors and hawker markets of Thailand and Malaysia, and by the simple art of Chinese dim sum, Lotus is a wonderful collection of new recipes and stunning photographs from internationally acclaimed Australian chef Teage Ezard.

Traditional dishes such as Pot-Sticker Dumplings and Green Papaya Salad lead to truly inspired creations like Stingray with Chili Jam and Pomelo and Coconut Sambal, Osso Buco with Wasabi Potato Dumpling, Stir-fried Lettuce and Sichuan Pepper Sauce. In between you'll find recipes for Peking duck, Malaysian laksa and red-cooked chicken; mouthwatering soups and curries; and refreshing, Asian inspired desserts such as Spiced Caramel Pears with Fried Lotus Root.

Lets Cook Japanese Food or True Thai

Let's Cook Japanese Food!: Everyday Recipes for Home Cooking

Author: Amy Kaneko

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, including Tonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friends so Let's Cook Japanese Food!

Publishers Weekly

Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make dense, exotic creations like a sumo wrestler's stew with fish, bacon, chicken and tofu, as well as Yoshuko (fusion) dishes combining Japanese and Western influences, like Beef and Onions in Tomato Gravy over Rice. In the first few pages, Kaneko identifies the basic ingredients and equipment needed. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions. Though she includes a labor-intensive Okonomiyaki (a pan-fried dish), Kaneko recognizes the home chef's limits: she readily employs the concept of mottai nai(don't waste) and saves readers time with suggestions for reusing leftovers. (Apr.)

Copyright 2007 Reed Business Information

Interesting book: The Magic of Digital Printing or Data Mining for Business Intelligence

True Thai: The Modern Art of Thai Cooking, Vol. 1

Author: Victor Sodsook

True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.

True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.

Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.

Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with bothfresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.

Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.

True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.

True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.

BookList

Sodsook's more than 230 offerings go beyond traditional recipes of satay, pad prik, and iced coffee. Here, country and city cuisines appear. A dozen suggested menus and instructions on carving fruits and vegetables round out this very pleasurable, unassuming, and unpretentious cookbook.

Bars and Squares or Taste for Wine

Bars and Squares: More than 200 Recipes

Author: Jill Snider

The ultimate collection of favorite recipes for snacks and desserts.

Bars and squares are so easy to make, and they provide such sweet satisfaction. Bars and Squares features 200 yummy recipes with a wide variety of flavors -- fruits, nuts, spices, chocolate and more -- that make these tasty treats ideal for almost any occasion. And many of the recipes just call for mixing up the dough, putting it into a pan, and baking it in the oven.

In this new cookbook, Jill Snider brings together an outstanding collection of her favorite recipes, which are enhanced by lush full-color photographs. This comprehensive cookbook has 12 chapters, including kid-friendly, no-bake, chocolate, brownies only, shortbread, and healthy and wholesome.

Here's a small sampling of these baked delights:

• Orange cream cheese brownies, rocky road chocolate bars


• Hearty and healthy apricot almond bars, apple cinnamon bars


• Praline bars, chocolate buttercrunch bars, mocha cheesecake squares


• Cherry pecan shortbread squares, lots of lemon squares, tropical treats.

There are familiar recipes as well as many new ones that will create wonderful memories for family and friends. This segment of the baking category is a traditional favorite, and home cooks everywhere will welcome this new cookbook.

See also: Simple Guide to Thyroid Disorders or Fit as a Fiddle

Taste for Wine

Author: Vincent Gasnier

Do you like bold reds? How about fruity whites? What's your personal wine style? One of the fastest-rising stars in the world of wine has discovered a fun, fresh, and intuitive way to learn how to recognize the flavors you like best- and pick exactly the right bottle of wine every time.

Author Biography: Vincent Gasnier is the youngest person ever to qualify as a Master Sommelier (only 113 have been awarded.) He received the Dom Perignon Award from the Academy of Food & Science in 1998 and currently heads a restaurant consultancy firm. He is the author of Drinks and served as wine steward at Soho House in Manhattan.

The Night Before Christmas Cookie Cutter Kit or Appetizers For Dummies

The Night Before Christmas Cookie Cutter Kit

Author: Clement Clarke Moor

Following the recent success of our Mini Gingerbread House Kit (more than 200,000 sold), this charming kit comes with mini cookie cutters shaped like Santa, a stocking, and a tree, plus a holiday book featuring “The Night Before Christmas” and parchment paper for composing the perfect “Dear Santa” letter to leave with the cookies.

Books about: Forgive Us Our Debts or A Government Ill Executed

Appetizers For Dummies

Author: Dede Wilson

First impressions count, and nothing makes a better first impression on dinner guests than those delectable little nibbles that you set out before the main course. And you don’t have to limit yourself to serving appetizers at the beginning of a meal. Appetizers are first and foremost about entertaining. They set the tone and the mood of an occasion, whether it’s a formal dinner, an intimate get-together, or a big birthday bash. And, best of all, the cooking times are short, the ingredients are simple to find (mostly), and it’s easy to make a few different recipes at the same time so you can impress your guests with a festive assortment.

In Appetizers For Dummies, celebrity chef, Dede Wilson shows you how to make foolproof recipes for 75 mouthwatering, bite-sized wonders—ranging from an Italian-inspired antipasto to a classic shrimp cocktail. Step-by-step, she fills you in on everything you need to know to:

• Impress your guests with delicious finger food and first courses

• Whip up everything from the classics to original, exotic, and offbeat appetizers

• Plan parties with theme menus that will get rave reviews from your guests

• Experiment with flavors and international cuisines

Whether you’re looking for general ideas about designing appetizer menus or helpful lists of conventional ingredients, it’s all here. Among other things, you’ll discover:

• Helpful lists of pantry ingredients and how to use them to make appetizers almost instantly

• Ready-to-go menus for all occasions

•Recipes for munchies that can be eaten by the handful, as well as recipes for traditional favorites like deviled eggs and crab cakes

• How to expand your culinary horizons with tea sandwiches, quesadillas, puff pastries, tartlets, muffins, biscuits, and dozens of ethnic recipes

• Plated recipes for formal occasions, including artichokes with vinaigrette, smoked salmon, caviar, foie gras, and more

Whether you’re new to the world of appetizers or you’ve been delighting guests with your famous finger foods and hors d’oeuvres for years, Appetizers For Dummies is the ultimate guide to spicing up any gathering with delicious mini culinary creations.