Thursday, February 19, 2009

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.



Wednesday, February 18, 2009

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

Tuesday, February 17, 2009

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 Story6
Foreword7
About Cheese8
Glossary of Cheese10
Appetizers12
Breads & Quickbreads26
Brunch31
Desserts50
Lunch78
Main Dishes92
Salads123
Side Dishes131
Soups141
Measurement Tables149
Photo Index150
Tip Index151
Cheese Index152
Recipe Index153
Feature Recipe157
Mail Order Form159
Reader Survey160

Monday, February 16, 2009

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.



Saturday, February 14, 2009

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.



Friday, February 13, 2009

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

Wednesday, February 11, 2009

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.



Tuesday, February 10, 2009

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.



Monday, February 9, 2009

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.



Sunday, February 8, 2009

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:
Acknowledgments9
Introduction10
Autumn13
Introduction14
The Garden16
House Plants16
Apple-picking18
Mushrooms19
Bulbs20
Dried Flower Bouquets22
Feeding the Birds24
The Kitchen26
Peaches26
Tomatoes29
Cucumbers32
Green Peppers36
Mushrooms39
Lamb41
Wild Rice43
Apples45
Cranberries51
Pumpkin52
Grapes55
Ground Cherries57
Juniper58
Making Jellies, Jams, Pickles and Relishes60
The Cellar64
Winter67
Introduction68
The Garden70
Herbal Gifts70
Christmas74
Seed Catalogues78
Indoor Gardening80
Blossoming Branches83
The Kitchen84
Gifts84
Potluck Dishes89
The Christmas Feast93
Soups99
Breads102
Winter Vegetables104
Oatmeal107
Citrus Fruits110
Chinese New Year112
Cress114
The Cellar116
Spring119
Introduction120
The Garden122
House Plants122
Decorative Shrubs124
Starting Seeds127
Hardening Off128
Pioneer Gardens and Wildflowers130
The Kitchen134
Leeks134
Maple Syrup136
Pioneer Flavourings139
Fish141
Spring Break146
Scented Geraniums148
Chives150
Spring Greens153
Samphire158
Asparagus159
Rhubarb161
The Cellar163
Summer167
Introduction168
The Garden169
Small Vegetable Gardens170
Herbal Gardens172
Hanging Flower Baskets178
Vines179
Scented Gardens180
Saving Winter Plants181
The Kitchen183
Strawberries183
Lettuce187
Carrots189
Herbs191
The Edible Bouquet194
Raspberries197
Red Currants, Gooseberries and Black Currants199
Picnics206
Zucchini212
Blueberries214
The Cellar217
Further Reading219
Index221

Friday, February 6, 2009

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.



Thursday, February 5, 2009

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.



Wednesday, February 4, 2009

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.



Tuesday, February 3, 2009

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.



Monday, February 2, 2009

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.



Sunday, February 1, 2009

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.