Grilling Book

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

2009-12-05T17:02:00.000-08:00

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

Author: Ray James

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

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

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

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

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

Author: Timothy Morton

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

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

Restaurant Service or The Frugal Oenophiles Lexicon of Wine Tasting Terms

2009-12-04T13:21:00.000-08:00

Restaurant Service: Beyond the Basics : Wiley Professional Restaurateur Guides

Author: Carol A Litrides

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

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

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

The Frugal Oenophile's Lexicon of Wine Tasting Terms

Author: Richard Best

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

Winepassport or California Practical Cook Book

2009-12-03T09:40:00.000-08:00

Winepassport: Bubbly: The Handy Guide to Bubbly Wines

Author: Julie Tucker

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

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

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

California Practical Cook Book

Author: Belle De Graf

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

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

2009-12-02T05:59:00.000-08:00

Professional Cooking, Study Guide

Author: Wayne Gisslen

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

What People Are Saying

Andre Cointreau
A reference for a lifetime.

Go to: Packaging Girlhood or Ever Wonder Why

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

Author: Pierre Blot

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

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

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

2009-12-01T02:19:00.000-08:00

Handbook of Frozen Food Processing and Packaging

Author: Da Wen Sun

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

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

150 Desserts for Special Treats

Author: Ann Kay

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

Malting and Brewing Science or How to Cook

2009-11-29T22:38:00.000-08:00

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

Author: James S Hough

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

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

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

How to Cook, Vol. 2

Author: Delia Smith

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

Cooking with Verjuice or 101 Things to do with Rotisserie Chicken

2009-11-28T18:57:00.000-08:00

Cooking with Verjuice

Author: Maggie Beer

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

101 Things to do with Rotisserie Chicken

Author: Madge Baird

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

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

Herbs for Texas or Vegetarian Feast

2009-11-27T15:16:00.000-08:00

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

Author: Howard Garrett

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

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

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

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

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

Vegetarian Feast

Author: Martha Rose Shulman

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

Christmas Eve Cookbook or Sharing the Vineyard Table

2009-11-26T11:35:00.000-08:00

Christmas Eve Cookbook: With Tales of Nochebuena and Chanukah

Author: Ferdie Pacheco

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

Nancy K. Allen

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

Washington Post

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

The Washington Post

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

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

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

Author: Carolyn Went

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

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

Bryant Family Vineyard Cookbook or Chafing Dish Possibilities

2009-11-25T07:54:00.000-08:00

Bryant Family Vineyard Cookbook: Recipes from Great Chefs and Friends

Author: Barbara Bryant

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

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

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

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

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

Book review: Das Bilden der Wirtschaftsgesellschaft

Chafing Dish Possibilities

Author: Fannie Merritt Farmer

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

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

2009-02-19T12:33:00.000-08:00

British Columbia Wine Country

Author: John Schreiner

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

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

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

Go to: Women at War or Publics and Counterpublics

Viticulture and Brewing in the Ancient Orient

Author: Henry Lutz

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

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

2009-02-18T08:50:00.000-08:00

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.

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.

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

Transforming Rural Life or The Cheese Book

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

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.

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

Classic Brandy or Radical Hospitality

2009-02-16T01:26:00.000-08:00

Classic Brandy

Author: Nicholas Faith

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

Books about: Practice of Everyday Life or Diabetic Cookery

Radical Hospitality: Benedict's Way of Love

Author: Lonni Collins Pratt

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

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

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

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

Publishers Weekly

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

Wines of the World or The After Work Thai Cookbook

2009-02-14T21:45:00.000-08:00

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

Author: Stuart Walton

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

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

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

Author: Judy Bastrya

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

Oysters or Fondue

2009-02-13T18:03:00.000-08:00

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.

Indian Spa Cuisine or Jewish

2009-02-11T11:10:00.000-08:00

Indian Spa Cuisine

Author: Manjit Singh Gill

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

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

Jewish (Classic Cuisine Series)

Author: Judy Jackson

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

Saturday Kitchen Cookbook or Erotic Foods

2009-02-10T07:25:00.000-08:00

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

Author: Antony Worrall Thompson

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

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

Erotic Foods: Grape goddess guides to good Living

Author: Catherine Fallis

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

Quick and Easy Cooking or Asian Diet

2009-02-09T03:43:00.000-08:00

Quick and Easy Cooking

Author: Cheryl Thomas Peters

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

Books about: The Imus Ranch or The Thing About Calories

Asian Diet: Get Slim and Stay Slim the Asian Way

Author: Diana My Tran

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

The Wild Olive or Well Filled Cupboard

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

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.

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

Asian Bistro Cookbook or The Pasquotank Plate

2009-02-06T20:21:00.000-08:00

Asian Bistro Cookbook

Author: Andrew Chas

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

Linda Hutton

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

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

The Pasquotank Plate: Coastal Carolina Cuisine

Author: Staff of Christ Episcopal Church

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

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

2009 Chile Peppers Wall Calendar or 2009 Scotch Wall Calendar

2009-02-05T16:39:00.000-08:00

2009 Chile Peppers Wall Calendar

Author: Larry Noggl

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

New interesting textbook: Brand Management Estratégico

2009 Scotch Wall Calendar

Author: Thomas Jackson

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

Atomic Bodyslams to Whiskey Zippers or Arizona Watering Holes

2009-02-04T12:58:00.000-08:00

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

Author: Adam Rock

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

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

Arizona Watering Holes: Unique Saloons Taverns

Author: June Stahl

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

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

My Kitchen in Spain or Floyds India

2009-02-03T09:16:00.000-08:00

My Kitchen in Spain: 225 Authentic Regional Recipes

Author: Janet Mendel

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

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

Publishers Weekly

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

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

Floyd's India

Author: Keith Floyd

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

Festivals of Lite or Cooking the Middle Eastern Way

2009-02-02T05:34:00.000-08:00

Festivals of Lite: Kosher Cookbook

Author: Gail Ashkazani Hankin

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

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

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

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

Author: Alison Behnk

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

Carob Cookbook or Taste of China

2009-02-01T01:52:00.000-08:00

Carob Cookbook

Author: Tricia Hamilton

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

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

Taste of China

Author: Linda Doeser

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

Comforting Soups Colorful Salads or Pride

2009-01-30T22:11:00.000-08:00

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

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

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.

	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

2009-01-28T14:48:00.000-08:00

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.

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.

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

2009-01-27T11:07:00.000-08:00

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

2009-01-26T07:25:00.000-08:00

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

2009-01-25T03:44:00.000-08:00

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

2009-01-24T00:02:00.000-08:00

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.

Man Food or Vintage Restaurant

2009-01-22T20:21:00.000-08:00

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

Down by the Water or Savoring Sandestin

2009-01-21T16:40:00.000-08:00

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

2009-01-20T12:59:00.000-08:00

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

2009-01-18T04:14:00.000-08:00

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

2009-01-17T17:32:00.000-08:00

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

2009-01-17T06:50:00.000-08:00

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

2009-01-16T19:09:00.000-08:00

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.

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.

Dishy Desserts or East Meets West

2009-01-16T10:28:00.000-08:00

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.

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

2009-01-15T23:47:00.000-08:00

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.

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

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

2009-01-15T14:06:00.000-08:00

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.

	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

2009-01-15T05:24:00.000-08:00

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.

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

2009-01-14T17:43:00.000-08:00

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

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

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

2009-01-13T21:20:00.000-08:00

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

2009-01-13T10:39:00.000-08:00

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

2009-01-12T22:56:00.000-08:00

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.

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

2009-01-12T14:15:00.000-08:00

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

2009-01-12T03:33:00.000-08:00

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.

Fiesta Latina or Lotus Asian Flavors

2009-01-11T17:51:00.000-08:00

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

2009-01-11T09:10:00.000-08:00

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.)

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

2009-01-10T21:29:00.000-08:00

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.

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

2009-01-10T11:48:00.000-08:00

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.

Mushrooms or A Taste of Provence

2009-01-10T01:06:00.000-08:00

Mushrooms: Cultivation, Nutritional Value, Medicinal Effect and Environmental Impact

Author: Shu Ting Chang

This new edition presents the latest cultivation and biotechnological advances that have contributed to the modernization of mushroom farming and the mushroom industry. It supplies each step in the complex mushroom cultivation process, exploring not only the "how" but also the "why". Professionals/scientists in related fields will obtain a much greater knowledge of the nutritional and medicinal benefits that mushrooms have to offer. This interdisciplinary approach will appeal to readers in a wide range of fields with its complete coverage of breeding, efficient cultivation practices, nutritional value, and medicinal/pharmaceutical utility.

Ch. 1	Overview	1
Ch. 2	The nutritional attributes of edible mushrooms	27
Ch. 3	Medicinal value	39
Ch. 4	Overview of the biology of fungi	53
Ch. 5	Substrate and mycelial growth	93
Ch. 6	Sexuality and the genetics of Basidiomycetes	105
Ch. 7	Mushroom formation : effects of environmental, nutritional, and chemical factors	129
Ch. 8	Mushroom formation : effects of genetic factors : breeding	145
Ch. 9	Mushroom formation : effect of pests and diseases in mushroom cultivation	159
Ch. 10	Culture preservation	189
Ch. 11	World production of edible mushrooms	203
Ch. 12	Agaricus - the leader in production and technology	221
Ch. 13	Lentinula - a mushrooming mushroom	237
Ch. 14	Volvariella - a high-temperature cultivated mushroom	277
Ch. 15	Flammulina and Pholiota - low-temperature cultivated mushrooms	305
Ch. 16	Pleurotus - a mushroom of broad adaptability	315
Ch. 17	Tremella - increased production by a mixed culture technique	327
Ch. 18	Dictyophora - formerly for the few	343
Ch. 19	Ganoderma lucidum - a leader of medicinal mushrooms	357
Ch. 20	Agaricus blazei and Grifola frondosa - two important medicinal mushrooms	373
Ch. 21	Other cultivated mushrooms - their number grows	383
Ch. 22	Technology and mushrooms	391
	Glossary	413
	Index	431

Go to: Brass Wall or Strategic and Tactical Considerations on the Fireground

A Taste of Provence

Author: Francie Jouanin

With its practical format, this culinary guide presents exquisite regional specialties, first-class restaurants, and selected vineyards. A feast for both the eyes and the palate, this volume allows the readers to experience the culture of the region and its typical dishes, which are deeply rooted in the Provencal landscape. Wandering through the gardens and landscapes of Provence, readers find themselves in a sensual cornucopia of fruits, vegetables, olives, honey, almonds and wine. Play a game of boule or take a midday siesta under the shade of the pine trees, surrounded by the chirping of the crickets. This is Provence. Columns in contrasting colors concisely convey information on Important topics, such as truffles and fish. Survey maps and a Detailed index to recipes and places help readers find their orientation quickly. A comprehensive appendix and glossary provide useful addresses for producers of gourmet specialties and delicatessens.

Wilderness Cuisine or New American Cheese

2009-01-09T14:25:00.000-08:00

Wilderness Cuisine: How to Prepare and Enjoy Fine Food on the Trail and in Camp

Author: Carole Latimer

The ultimate guide to backcountry cooking! Camping doesn't have to mean boring trail mix or expensive freeze-dried meals; try szechuan snow peas, sherried mushroom bisque, and cherries jubilee. With more than 100 recipes to make you forget that you're roughing it, Wilderness Cuisine is the guide to eating well in the backcountry. Also included are chapters on menu planning, grocery shopping, equipment, and packing.

Booknews

Thorough, imaginative information and recipes by a seasoned professional adept at sharing tips on every aspect of planning and preparing food for backpacking trips. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book review: Troubled Tiger or The New Dynamic Project Management

New American Cheese: Profiles of America's Great Cheesemakers and Recipes for Cooking with Cheese

Author: Laura Werlin

Everybody loves cheese. Dripping from the tip of a hot slice of pizza, bubbling atop a rich bowl of broth, or freshly grated over a plate of creamy pasta, cheese flavors our favorite foods. American cheesemakers, spurred on by the country's love affair with cheese, as well as their own artistic passion, are now making some of the world's finest cheeses. The New American Cheese is the first book to explore these extraordinary cheeses and to profile the people who make them.

Ten years ago only a handful of specialty cheesemakers could be found in America. Today, there are more than 200. Like the wine boom of the 1970s, the fascination with domestic, handcrafted cheeses is taking this country by storm. From the full-flavored cheddars of Vermont to the creamy blue cheeses of Iowa to the tangy goat cheese of northern California, these artisanal cheeses are pushing aside manufactured and processed cheeses at supermarkets and gourmet shops across the country.

The New American Cheese takes an in-depth look at the art and craft of cheesemaking in this country. Author Laura Werlin profiles more than 50 of American's top cheesemakers and offers 80 inventive recipes, such and Macaroni and Cheese, Traditional Cobb Salad, and Apple-Cheddar Pie. In addition, the book includes a fascinating history of cheesemaking in the U.S., nutritional facts, information on how to taste, buy, and store cheese, an extensive glossary, and a directory of mail-order sources.

Evocative photos by award-winning photographer Martin Jacobs capture the whole story - from the pastoral dairy farms to the artisanal cheesemakers to the delicious finished dishes. The New American Cheese is an indispensable guide for amateur cheese lovers and experienced epicures alike.

Laura Werlin is a food journalist whose articles have appeared in Saveur, Self, and San Francisco. Prior to food-writing, Werlin spent 16 years working in television news in San Francisco. This is her first book.

Martin Jacobs is a professional photographer based in New York City. His photographs have appeared in Spirit of the Harvest, A Taste of Hawaii, and The Foods of Vietnam, all published by Stewart, Tabori, & Chang.

Savannah Seasons or Keeping House

2009-01-09T02:44:00.000-08:00

Savannah Seasons

Author: Elizabeth Terry

The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons, Chef Terry, working with her daughter Alexis, brings all the warmth of the South and the secrets of her culinary wizardry into the kitchens of home cooks everywhere. She began cooking simply for her husband and daughters, but for the past fifteen years Elizabeth Terry, winner of the 1995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise - as is Savannah Seasons. All of the two hundred recipes collected here have been tested by coauthor Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.

Publishers Weekly

The Terrys (mother and daughter) take the cake and then some with their first book. In recipes and anecdotes, they offer home cooks the irresistible combination of hospitality and delicious dining available at the Savannah, Ga., restaurant depicted in John Berendt's Midnight in the Garden of Good and Evil. The dishes seduce with enticing blends of traditional and unexpected tastes-apple in the Cream of Cauliflower Soup, an unexpected spice in Chilled Cinnamon Spiced Shrimp. Many dishes call for Southern ingredients (black-eyed peas, grits, country ham), but the Terrys reach beyond regional roots. Chilled Tomato, Red Pepper and Cucumber Soup balances the sweetness of roasted peppers with the pep of poblano, garlic and basil. Fish and shellfish chapters are particularly strong with items such as Tuna Roasted with Mustard and Pepper, which is first napped with a Lime Mustard Glaze. Also welcome are such tips as the suggestion that roast chicken, shredded while hot, is a successful substitute in crab recipes. Meat and poultry get fewer starring roles, but sauces, both savory and sweet, win applause, while desserts demand encores. They are as rich as Chocolate Cappuccino Mousse Cake or as simple as Ginger Poached Peaches and include such versatile staples as a Sweet Nutmeg Whole Wheat Crust. Illustrations. (June)

Library Journal

Elizabeth Terry is a self-trained chef who came to the restaurant business relatively late in life, but she's been acclaimed as one of the top chefs in the country. With college-age daughter Alexis, she has collected the favorite recipes served at their elegant, family-run restaurant in Savannah, Georgia. Terry is known for her imaginative interpretations of classic Southern dishes, and she notes that heirloom cookbooks were part of her culinary education; an emphasis on fresh local ingredients has also been an important part of the appeal of Elizabeth on 37th since it opened in 1980. In addition to recipes such as Country Shrimp with Tomato and Okra and Rich Dense Chocolate Pecan Torte, there are lots of chef's tips from Terry and very personal family anecdotes from her, her husband/restaurant partner, and their "two restaurant kids." An engaging book filled with delicious recipes; recommended for most collections.

Book about: Diritto commerciale oggi, edizione standard

Keeping House: A Novel in Recipes (Women Writers in Translation Series)

Author: Clara Sereni

Food and its preparation play an integral role in this novel of a young Italian woman struggling to find her own identity in a family of strong personalities and colorful figures.

Publishers Weekly

Over 100 recipes guide and shape Sereni's autobiographical novel of self-discovery, originally published in Italy in 1987. Chapter titles read like cookbook sections ("Appetizers," "Second Courses," "Eggs," "Vegetables" and "Sweets"), and contain relevant recipes followed by Sereni's episodic, expressive musings on events related, either directly or tangentially, to the dish. The author (b. 1946) has led a rich life-a politically active Italian Jew from a prominent Roman family, she had a loving, domineering father (her mother died when she was young) and, as an adult, a somewhat unconventional love relationship-and she covers a lot of territory in this slim novel. Her narrative leans toward telegraphic, at times almost coded explication. And although the translators give some background on Italian history and culture and Sereni's family with an introduction and endnotes, it's not enough to close the gaps in the reader's understanding of this impressionistic, nonlinear work. As a cultural artifact, this novel definitely interests, but the recipes are its strongest point: foodies will relish learning how to make Arugula Spread, Vitello Tonnato (Veal with Tuna) and Zabaione Ice Cream. (May) Copyright 2005 Reed Business Information.

101 Fantastic Juices and Smoothies or Williams Sonoma Collection

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

101 Fantastic Juices and Smoothies

Author: Savona

Feeling lethargic lately? Skin looking dull? Guts in a tumble? Perhaps you need a big squeeze — of juice that is! Invigorate your body and mind with fresh, delicious, and healthy drinks offered in the new 101 FANtastic Juices and Smoothies. It features the following.

• Easy-to-follow recipes appear in a unique fan format, on colorful wipe-clean cards that fold comfortably into the palm of your hand. The book, itself, folds neatly back into its slim plastic case when finished.

• There are 101 mouthwatering recipes for fresh-made beverages, organized by juices, smoothies, and quenchers.

• These recipes don't only taste great, but have healthy, rejuvenating properties. Wake up with a tangy Orange Aniseed Twist, repent a wild night with a Hangover Soother, or quench your thirst with a sip of Paw Paw Sharp!

• Each recipe lists the vitamins, minerals and nutrients contained in a serving, with a special 5-star rating system to highlight particular benefits like 'energy boosting,' 'detoxing,' and 'immunity boosting.'

• Tantalizing photographs, a nutrient chart, essential equipment guide, tips for storage, and advice on how to choose and prepare ingredients.are included.

101 Fantastic Juices and Smoothies is a FANtastic addition to every health-conscious cook's library.

New interesting textbook: Bundeseinkommen-Besteuerung

Williams-Sonoma Collection: Fruit Dessert

Author: Carolyn Beth Weil

A trifle layered with ripe summer raspberries, frothy whipped cream, and sponge cake. Tender gingered apricots baked with a crisp almond topping. Sweet, juicy blackberries concealed inside a flaky pastry turnover. Whether stewed with spices or simply dusted with powdered sugar as the topping for a tart, almost every kind of fruit can be transformed into a delectable dessert.

Williams-Sonoma Collection Fruit Dessert offers more than 40 favorite recipes, from homey pies and cobblers to elegant tarts and sorbets. For the perfect end to a dinner party, serve your guests an exotic coconut cake with fresh mango or homemade strawberry ice cream enriched with crème fraîche. When you are short on time, whip up a batch of easy baked apples or a warm berry compote to serve alongside ice cream or pound cake. And during the holidays, indulge yourself with a homemade pumpkin pie or apple crisp.

Full-color photographs and helpful sidebars on key ingredients and techniques accompany each recipe, so you can successfully picture and prepare your dish of choice. An informative basics section at the back of the book offers tips on how to select fruit at its peak of ripeness and perfect your tart dough and pie crust. Whether you are looking for an impressive dessert or a simple dish that takes just minutes to prepare, you will find no shortage of inspiration in these pages.

Rufus Estes Good Things to Eat or The Dog Diet

2009-01-08T07:21:00.000-08:00

Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef (Dover Cookbooks Series)

Author: Rufus Estes

Includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes from haute cuisine to family-style meals. Of special value to anyone interested in the African-American experience.

The Dog Diet: A Memoir: What My Dog Taught Me About Shedding Pounds, Licking Stress and Getting a New Leash on Life

Author: Patti Lawson

Boy does Ms. Lawson know dogs! Fantastic book for dog lovers and anyone who wants to stay in shape and lighten up their lives to boot!
--Richard Simmons

We live in a diet-obsessed age, when we lose five pounds just to gain ten, delude ourselves that the next exercise contraption we buy from that midnight infomercial will finally take that extra inch off our thighs, and become convinced that the latest diet fad of beet soup and goat's milk will help us look good in a bikini. But now you can forget the Zone, Atkins and South Beach! It turns out that the ultimate weight-loss plan is owning a dog: Man (and woman's) best friend is the fail proof personal trainer-dietician-nutritionist you've been looking for you all your life.

That's just what Patti Lawson found in her dog, Sadie.

A diet-obsessed, single lawyer, Patti spent the winter indulging in multiple brands of chocolate while mourning the demise of her latest relationship. Spring found her pudgy and pitiful, when Fate - and a fortuitous trip to PetSmart - brought rascally puppy Sadie into Patti's petless, pristine, if a bit sterile, life. Since that day life hasn't been the same for Patti or Sadie.

A life that began together with 3:00 a. m. walks through the park, incessant barking and stolen moments of trying to eat just a crumb of breakfast without puppy-interference soon morphed into a partnership of exercise and healthy eating with the added bonus that Sadie taught Patti a thing or two about letting go and stopping to smell the roses.

A memoir-cum-diet, The Dog Diet takes a tongue-in-cheek look at our obsession with weight loss and will have you laughing out loud asyou recognize your own dysfunctional relationship with food. In the process you'll learn a simple and natural method for shedding unwanted pounds without the usual stress and disappointments that go along with typical dieting regimens.

Publishers Weekly

Attorney Lawson was depressed. She was overweight but sick of dieting, successful in her career but tired of being lonely. All that changed when she adopted Sadie, a homeless puppy, and redesigned her life to keep up with her new ever-hungry, ever-energetic friend. Without meaning to, she lost eight pounds. Analyzing her experience, Lawson realized she'd actually invented a successful "dog diet." Since Sadie grabbed any vaguely appetizing food, Lawson had switched from savory snacks and pizza to foods the dog didn't want, like cottage cheese and black bean tortilla wraps. She'd given up her chocolate addiction-bad for dogs-and alcohol, too, since walking the dog with a hangover was not appealing. Sadie also became Lawson's personal trainer, taking her on long daily walks and other forms of "Dogercise." Lawson's adopted dog accomplished what tens of thousands of dollars worth of diets, spas and exercise machines failed to do; Sadie helped Lawson lose weight and feel better about her life. Although this starts out as a cute diet book, it ends as a book for dog-obsessives, as Sadie and Lawson sit down for sparkling water toasts to their new life together. (Apr.) Copyright 2006 Reed Business Information.

Fete Accompli or Jon and Jaynes Guide to Throwing Going to and Surviving Parties

2009-01-07T21:39:00.000-08:00

Fete Accompli!: The Ultimate Guide to Creative Entertaining

Author: Lara Shriftman

Throwing a successful party requires a lot more than a well-stocked bar and good music. As public relations experts whose job it is to produce events that make a lasting impression, Lara Shriftman and Elizabeth Harrison know it’s the details that make the difference. Now you, too, can organize any party, for 10 guests or 1,000, on a budget of $50 or $500,000, from creating the concept right down to saying goodbye at the end of the night. Chic tips, creative ideas, irresistible recipes, and all the countless ingredients that make a party sizzle are at your fingertips in this hip and handy guide to becoming an event planner extraordinaire. You’ll find the experts’ best advice on:

Creating a concept and a budget for any kind of party

Choosing the right location, whether you keep it cozy at home, camp out at the beach, or rent a local club

Designing invitations, from classic to kitschy

Setting the mood with lighting, music, flowers, furniture, décor, and all the little touches that make a party extra fab

Stocking a thirst-quenching home bar, whipping up smart cocktails, and thinking of innovative ways to serve it all up in style

Whetting the appetites of your guests, using insider secrets from chefs and tips on how to make fast food sophisticated, with sample menus for classic cocktail parties, luncheons, late-night bashes, and more

Being a flawless host—or guest—with proper etiquette guidelines, gift ideas, Table Setting 101, and the 411 on posing for the camera

Producing a party from beginning to end with colorful case studies and detailed instructions for eight fierce fêtes, such as aHamptons-style clambake, a Barbie theme party, an Indian dinner on a $200 budget, and a mani-pedi party

Re-creating our favorite drinks and dishes from the best restaurants and bars all over the world, like Nobu, Asia de Cuba, Trader Vic’s, Bungalow 8, the Delano Hotel, and Indochine

Getting what you need. There’s a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.

Interesting book: Transnational Criminal Organizations Cybercrime and Money Laundering or Womens Working Lives in East Asia

Jon and Jayne's Guide to Throwing, Going to, and Surviving Parties

Author: Jon Do

The second issue in The Jon and Jayne Doe Series that taps into hot-button issues related to navigating the teen social scene and throwing and going to parties. Published in time for "party season" - graduation, summer barbeques, pool parties, back-to-school, and summer holidays.

Asian Kitchen or Get Togethers with Gooseberry Patch

2009-01-07T12:58:00.000-08:00

Asian Kitchen

Author: Kong Foong Ling

Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.

A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.

Get Togethers with Gooseberry Patch: Food to Bring Family and Friends to the Table

Author: Gooseberry Patch

Tried & true recipes you expect with a fresh style...this cookbook brings Gooseberry Patch to life in stunning, full-color photographs and was created exclusively by us. Divided into 12 chapters celebrating every season, Get-Together with Gooseberry Patch Cookbook offers complete menus along with our best ideas for making everyday meals special. We can't wait to share easy-to-prepare recipes like championship artichoke dip, French onion soup, four-cheese mac & cheese, pork loin roast with apples, just peachy hand pies and peanut butter swirl brownies. You'll find yourself wanting to make these recipes for gatherings again and again. It's food to bring family & friends to the table!

125 Best Rotisserie Oven Recipes or Reel Food

2009-01-07T01:16:00.000-08:00

125 Best Rotisserie Oven Recipes

Author: Judith Finlayson

Low fat cooking with tasty results.

Cooking meals in a conventional oven can add unnecessary fat to your favorite meals. By switching to rotisserie ovens, millions of people have reduced the fat in their diets while also enjoying great tasting food. A rotisserie oven seals in food's natural juices while cooking. Now many rotisseries are also very energy efficient, cooking food in far less time than a conventional oven.

No wonder the top manufacturer of rotisserie ovens has sold more than three million units over the last several years.

Suitable for either a two-person dinner or a larger group meal such as a turkey, these ovens are remarkably versatile. Meats and vegetables are particularly suited to rotisserie cooking and the recipes range from the traditional to the sophisticated:

Lemon-Thyme Roasted Chicken

Warm Mushroom Salad in Mustard Vinaigrette

Chinese Glazed Duck

Rosemary-Mustard Coated Roast Beef

Spicy Mexican Snapper

South-Western Style Ribs.

Everything from workweek meals to dinner parties will be a snap and guests and families will marvel at the mouth-watering dishes cooked to perfection every time. Also included is useful information about the basics of rotisserie cooking, as well as numerous cooking tips and techniques.

Reel Food: Essays on Food and Film

Author: Anne L Bower

Reel Food is the first book devoted to food as a vibrant and evocative element of film, featuring original essays by major food studies scholars, among them Carole Counihan and Michael Ashkenazi. This collection reads various films through their uses of food-from major "food films" like Babette's Feast and Big Night to less obvious choices including The Godfather trilogy and The Matrix. The contributors draw attention to the various ways in which food is employed to make meaning in film. In some cases, such as Soul Food and Tortilla Soup, for example, food is used to represent racial and ethnic identities. In other cases, such as Chocolat and Like Water for Chocolate, food plays a role in gender and sexual politics. And, of course, there is also discussion of the centrality of popcorn to the movie-going experience.
This book is a feast for scholars, "foodies," and cinema buffs. Itwill be of major interest to anyone working in popular culture, film studies, and food studies, at both the undergraduate and graduate level.

Green Mangoes and Lemon Grass or Delicious Jamaica

2009-01-06T15:35:00.000-08:00

Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali

Author: Wendy Hutton

From roadside to restaurant, Green Mangoes and Lemon Grass presents a mouthwatering culinary tour of Southeast Asia's most scrumptious food. Enjoy an abundance of different dishes from Southeast Asia's rich and varied cuisine, such as Singapore's fascinating cosmopolitan offerings, Thailand's sinfully spicy dishes or Vietnam's refreshingly healthy recipes.

Featuring expertly-written text recipes from Wendy Hutton, one of the stars of Asian cuisine, Green Mangoes and Lemon Grass will help you whip up an Asian festival of food in your very own kitchen!

New interesting book: Pasta or Edible Wild Plants of the Prairie

Delicious Jamaica!: Vegetarian Cuisine

Author: Yvonne McCalla Sobers

From pre-Columbian times to the present, Jamaica has been a melting pot of many cultural influences. Nowhere is this better reflected than in its wonderful food.

Out of a diverse mix of foods, spices, and cultures has come this wonderful array of tempting dishes as lively as the people of Jamaica themselves.

Wild Bounty Cookbook or Cleoras Kitchens

2009-01-06T04:53:00.000-08:00

Wild Bounty Cookbook: Simple & Savory Game Cooking

Author: Jim Casada

This is truly a one-of-a-kind game cookbook. What will strike you first is its beauty, from the stunning food photography to outdoor pictures celebrating the game and the hunt. And the 237 simple recipes are all absolutely delicious. There’s not a lot of fuss here, just effective cooking methods to bring out the best in the food—which is something game enthusiasts are sure to appreciate. Entire chapters are devoted to venison; wild turkey; upland birds; upland game; waterfowl; soups, stews, and chili; and “nature’s garden.” There are even salads and desserts using freshly gathered nuts and fruit! From Shrimp-Stuffed Tenderloin to Goose Breast in Wine, you’ll always have plenty of new and exciting ways to prepare your bounty.

Interesting book: One Cake One Hundred Desserts or Drizzle of Honey

Cleora's Kitchens: The Memoir of a Cook and Eight Decades of Great American Food

Author: Cleora Butler

When Barbara Haber, curator of Radcliffe College's 4000-volume cookbook library, was asked by The Boston Globe to name her favorite book in that famous collection, she picked Cleora's Kitchens by Cleora Butler. Why? "Because, " Ms. Haber said, "it expresses, through food, joy . . . you have the connection of food being celebratory in truly meaningful ways. Just wonderful stuff."
Starting with a freedman's wagon ride out of Texas, Cleora Butler takes us from the beaten biscuits of her childhood, baked in a wood-burning stove, to fricasseed quail she later prepared as a caterer. Rich with stories and turn-of-the-century recipes impossible to find -- possum grape wine, mother's hickory nut cake, hot water cornbread, and burnt sugar ice cream -- Cleora's Kitchens also provides a glimpse of changing twentieth-century tastes. More than 400 recipes are arranged by the decades in which she first cooked and served them, from grandpa's sausage in the early days to the first avocado anyone in Oklahoma had ever seen, to duckling pati and pine nut pilaf. Through stories, menus, and recipes, Cleora recreates the flavor of her own remarkable history -- and ours.

Publishers Weekly

Although stylistically unsophisticated, this memoir serves up a valid lesson on the American black experience in the South and charts the changes in American culinary tastes throughout this century. Proficient in Southern specialties like burnt-sugar ice cream and possum grape wine, the versatile Butler borrows from other cultures (croissants, blintzes) and continually updates her menus (wheat-germ stuffed tomatoes and white chocolate mousse in baked almond cups with strawberry sauce debut in the later years). Born into a family of professional cooks, she reminisces on her mother's hickory nut cake and grandfather's sausage. Tidbits on the history of kitchen staples like graham crackers and food processors are sprinkled throughout. With over 300 relatively simple and inexpensive recipes well organized into decades, the handsome book is illustrated with black-and-white photographs of kitchenware, some of them antiques. The author died recently at age 84. (April)

One Bowl Meals or Perennial Favorites

2009-01-05T18:12:00.000-08:00

One-Bowl Meals

Author: Tonia Georg

From chunky soup and tasty noodles, to hearty tagine and delicious risotto, One-bowl Meals is full of great no-fuss recipes.

Look this: The Global English Style Guide or MS Project 2000 for Dummies Quick Reference

Perennial Favorites: Portable Foods

Author: Margaret Wolf

Devour the storied legacies of The Garden Club of Houston’s Bulb and Plant Mart in this collection of recipes for tailgating at a football game, sailing on the bay, hiking in the mountains, or even an elegant dinner. This is comfort food that can nourish a bereaved friend, cheer up a sick colleague, or become a mainstay at your family reunions. Recipes for soups, salads, and sandwiches accompany crowd pleasers such as cool drinks and sweets.

Houston Chronicle

Scrumptious, irresistible nibbles . . . a great gift for any gardener who doesn't need another trowel.

Cheeses of Wisconsin or Clean Up Your Diet

2009-01-05T06:30:00.000-08:00

Cheeses of Wisconsin: A Culinary Travel Guide

Author: Jeanette Hurt

A culinary travel guide to the best artisan cheesemakers in the state of Wisconsin.

Wisconsin makes more specialty cheese than any other state, and this guide lists the best of the best cheesemakers and their cheeses. Connoisseur and food writer Jeanette Hurt embarks on a culinary tour throughout the entire state to find the most innovative and traditional artisans who lovingly and painstakingly cultivate numerous varieties of award-winning cow-, goat-, and sheep's-milk cheeses.

Hurt describes in words and photos how cheese and other dairy products such as yogurt, ice cream, butter, and milk are made, and provides a detailed list of cheesemakers who accept visitors so you can watch the process firsthand. Also includes a map showing cheesemaker locations, where to buy Wisconsin cheese, resources for budding cheesemakers, recipes, wine and beer pairings, and travel advice. 50 black & white photographs, 8 color pages.

Clean Up Your Diet: The Pure Food Program to Cleanse, Energize and Revitalize

Author: Max Tomlinson

Today’s processed foods are seriously lacking in nutritional value, and almost every week we hear about dangerous additives or carcinogenic pollutants in our meat, fish, grains, vegetables, or fruits. The results of this poor diet are increased susceptibility to illness, low energy, and premature aging. World-renowned naturopath Max Tomlinson has the antidote. He reveals how to choose and prepare healthy natural foods, and follow a diet free from toxins. The benefits include long-term well-being and vitality as well as protection from such diseases as arthritis, diabetes, and cancer. With tasty recipes and clear, authoritative advice on detoxing, improving digestion, and combating ailments, this is a plan that will help anyone harness the power of food to attain outstanding health.

Berries or Low Fat Top Secret Recipes

2009-01-04T21:49:00.000-08:00

Berries

Author: Roger Yepsen

All about berries, both usual and unusual, with beautiful watercolor illustrations and ninety recipes.

Berries are edible jewels, distillations of sunlight, soil, and floral perfumes. Some offer ambrosial sweetness; others are assertive as herbs and spices. Yet many of us rarely encounter berries outside of a peanut-butter-and-jelly sandwich, or raspberry-scented seltzer. Berries reintroduces us to these delightful fruits, including neglected varieties that have nearly disappeared from the American diet and garden. Roger Yepsen, author/illustrator of Apples, offers advice on finding wild berries, growing your own, and preserving them for year-round enjoyment. His gallery of sixty delicate watercolors depict berries from black currants and wild strawberries to the exotic salmonberry and Achilles Red gooseberry. And while it's hard to improve on the fresh item, Berries includes almost a hundred recipes: blueberry buckle, raspberry soup, elderberry wine, and black currant crepes. This elegant guidebook will inspire the cook, gardener, forager—and anyone with a sweet tooth—to get more involved with the wonderful world of berries. 60 color illustrations.

Book review: House of Bush House of Saud or The Pentagons New Map

Low-Fat Top Secret Recipes: Creating Kitchen Clones of Americas Favorite Brand Named Foods

Author: Todd Wilbur

Dozens of fabulous new fat-conscious recipes are here from the master of top secret kitchen concoctions.

Todd Wilbur, the irrepressible restaurant recipe knockoff artist, is back. Thanks to Wilbur's latest Top Secret mission--to re-create some of America's most popular food products without the fat--readers can now feast guilt-free on their favorite snacks. The easy-to-follow recipes, along with Wilbur's patented blueprint illustrations, are guaranteed to produce healthier homemade treats that taste identical to the real thing--like Nabisco(r) Reduced-Fat Oreo(r) Cookies or Entenmann's Light(r) Low-Fat Cinnamon Rolls. Wilbur also tackles some familiar restaurant delights, including Bennigan's(r) Buffalo Chicken Sandwich, McDonald's(r) Arch Deluxe(r) and Egg McMuffin(r), and Wendy's(r) Chicken Caesar Fresh Stuffed Pita(r)--concocting them all at a fraction of the calories and at a fraction of the cost. Once again, the intrepid Todd Wilbur goes where no food writer has gone before--and proves that when it comes to providing recipes for food that diners really want to eat, he is the peoples' choice.

Praise for Todd Wilbur
"The mission: Decode the secret recipes for America's favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the results to a ravenous public." --USA Today

"There's something almost magically compelling about the idea of making such foods at home . . . The allure is undeniable . . . Stuffed with tidbits and lore you're unlikely to find anywhere else." --Boston Herald

Todd Wilbur is the author of Top Secret Recipes, More Top Secret Recipes, Top Secret Restaurant Recipes, and Top Secret Recipes Lite!, all of which are among Plume's most popular titles. The recipes in each book are the product of research, creative engineering, and obsession.

Katie Browns Weekends or Off Premise Catering Management

2009-01-04T11:07:00.000-08:00

Katie Brown's Weekends: Making the Most of Your Two Treasured Days

Author: Katie Brown

Katie Brown believes that no one should waste time or money - according to her, they are two of the most precious things that we have. With a mere two days out of the week to catch up on the things most important to us, we all seek to make the most of our weekends.

KATIE BROWN'S WEEKENDS offers creative advice on how to cook great meals, spend quality time with family and friends, find your green thumb, and make easy and practical crafts. Chapters focus on properly organizing a home, experiencing wonderful holiday traditions, and traveling around the world without leaving home, as well as teaching the art of volunteering and charity.

With many recipes that use five steps or less and fun family projects that can be done within an hour, Katie likes to say that she teaches "domesticity for dummies." There are over 130 recipes and projects and each is accompanied by a full-color photograph that shows the end result.

Library Journal

In her fifth book, home guru Brown (a spunkier, perhaps more accessible Martha Stewart) delivers a powerful prescriptive for families afflicted with the "what-to-do-on-the-weekend" blues. Useful, imaginative ideas for the home enthusiast appear in all six chapters-"Helping Hands," "Neat Freak," "Secret Garden," "Around the World," "Great Outdoors," and "Holiday"-of this smartly styled, beautifully photographed, and enjoyable book. This New York Times syndicated columnist and Lifetime hostess has an engaging writing style as comfortable as an overstuffed sofa. Cleverly interwoven with anecdotes from Brown's idyllic childhood in Michigan, Weekends woos readers: each recipe, project, and idea (more than 100 in all) suits a particular mood and budget. Dig out those old magazines, take-out menus, and business cards and create a welcome package for new neighbors. Help the kids run a lemonade stand and use the proceeds to benefit the less fortunate. This book does what any good lifestyle book should do: instruct and entertain. Recommended for medium and large collections.-Steven G. Fullwood, NYPL Copyright 2005 Reed Business Information.

Interesting book: Women and Leadership in Health Care or Linkage Incs Best Practices in Leadership Development Handbook

Off-Premise Catering Management

Author: Bill Hansen

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing an off-premise catering management business. The book presents profiles of off-premise catering companies and sole proprietors from both large and small operations. It includes many useful forms and checklists throughout the planning and execution stages of the event and offers extended coverage of marketing off-premise catering businesses.

Ch. 1	Introduction to off-premise catering management	1
Ch. 2	Getting started - laws, locations, and contracts	27
Ch. 3	Menu planning	50
Ch. 4	Beverage service	76
Ch. 5	Catering equipment	117
Ch. 6	Logistics of off-premise catering	149
Ch. 7	Human resources	183
Ch. 8	The show	228
Ch. 9	Marketing	249
Ch. 10	Pricing off-premise catered events	285
Ch. 11	Purchasing, receiving, and storing foods	299
Ch. 12	Sanitation and safety	317
Ch. 13	Accessory services and special requirements	344
Ch. 14	Budgeting, accounting, and financial management	375

Complete Idiots Guide to Feeding your Baby and Toddler or Leslie Mackies Macrina Bakery and Cafe Cookbook

2009-01-04T01:26:00.000-08:00

Complete Idiot's Guide to Feeding your Baby and Toddler

Author: Elizabeth M Ward

Feed your children well . . . with more than 200 recipes.

With more than 200 recipes specifically created to wean babies from soft foods onto solid "adult" foods when they reach the toddler stage, this indispensable guide teaches parents what their children should be eating and how these foods should be prepared. Includes advice on health and nutritional considerations, such as how various foods affect brain development, how to ensure babies receive the right amount of food, eating solutions for children who won't eat vegetables, fruit, meat, or dairy, and much more.

Book about: Yoga for Pregnancy or Dr Judith Orloffs Guide to Intuitive Healing

Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories

Author: Leslie Macki

Macrina's irresistible creations, from rustic potato bread to pear and cracked pepper bread to crisp, crackly baguettes, have made Seattle a culinary destination for fans of scrumptious baked goods. Author Leslie Mackie, revered by chefs and artisan bakers throughout the country, brings her talent and passion to this beautiful cookbook. The recipes here run the gamut from simple morning muffins to impressive European pastries and show-stopping desserts. Now customers, cookbook buyers, and food lovers everywhere can experience the delicious offerings of Macrina in their own kitchens.

About Professional Baking or Nigella Lawson

2009-01-03T16:44:00.000-08:00

About Professional Baking

Author: Gail D Sokol

This is a comprehensive text designed to present the principles of science that are applicable to baking. Each distinct chapter covers one or a group of related concepts, and contains introductory narrative and background information; an exemplary recipe; and a series of culinary lessons. Additional recipes are included in each chapter, and a step by step, full color series of photos accompanies each culinary lesson. The special features of this text include discussions of science related topics; pastry history; Lessons Demonstrated boxes, which highlight important principles in each chapter; Professional Profiles sections that highlight important culinary figures; and numerous tables, charts, and photographs designed to explain the principles in recipes. The unique presentation of material, the author s accessible writing style, the culinary lessons, and the numerous recipes provided make this text the most appropriate baking text available for today s culinary student.

Books about: CompTIA A Complete Study Guide or Special Edition Using Microsoft Office Access 2003

Nigella Lawson: A Biography

Author: Gilly Smith

This is the first-ever biography of the irresistible domestic goddess, Nigella Lawson. Born in 1960 into a family of privelege, this book covers her childhood, her early career at the Sunday Times and Spectator, her secret marriage to John Diamond, the loss of her sister and husband to cancer-both at early ages, and her tremendous success as the author of How to be a Domestic Goddess and host of Nigella Bites. This is a story of personal tragedy and public success, studded with a cast of celebrity friends and family. With her unashamed enjoyment for food and her curvy beauty, Nigella continues to fascinate and beguile.

Library Journal

Food, for Lawson, is all about comfort. With a little help from her own sexy personality and glamorous beauty, she has translated this philosophy into five best-selling cookbooks and several popular television shows. Smith, a British journalist and author, explores Lawson's journey from shy child to media celebrity in a captivating biography that was originally published in the United Kingdom last year. While American readers may miss the significance of many of the British names dropped in the story, the details about both Lawson's professional life-from novice journalist to popular culinary writer-and her personal life-including her marriages to both John Diamond and Charles Saatchi-need no such translation. Recommended for academic libraries with culinary arts degree programs and public libraries, especially where Lawson's own cookbooks have proven popular with readers.-John Charles, Scottsdale P.L., AZ Sciences Copyright 2006 Reed Business Information.

Classical Southern Cooking or French Cheese

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

Classical Southern Cooking: A Celebration of Cuisine from the Old South

Author: Damon Lee Fowler

"Damon Fowler's wit and wisdom amplify the basis of Southern cooking, keeping it current and alive."
-Nathalie Dupree, author, Shrimp and Grits

"The best cooking is always that which tastes of real lives lived in real places. It is those timeless flavors that Damon Lee Fowler brings us in recipes that are savory even just to read. Whatever food language you cook in-Italian, French, Mexican, or Swahili-you'll enjoy having this great book."
-Marcella Hazan, author, Essentials of Classic Italian Cooking

"Fowler is the quintessential historian of all things southern and culinary. His dedication to research is breathtaking and his writing brims with grace and humor. This splendid new edition of Classical Southern Cooking belongs in every kitchen-southern and non-southern. Grab it before it sells out!"
-Jean Anderson, author, A Love Affair with Southern Cooking

"Whether he is fleshing out the timeless traditions of the past, tracking down the best pecans, butter beans, and peaches, or adding new dimension to Carolina pilau, fried sweet potatoes, and fruit cobblers, Damon Fowler is one of the deans of Southern cookery, history, and culture. Everything about this comprehensive book is genuine, heartfelt, and, indeed, mouthwatering-a true celebration of America's finest and most exciting cuisine."
-James Villas, author, The Glory of Southern'Cooking

"This is it: the real thing, the genuine article, the way it is and was and hopefully ever shall be. Cookbooks with this broad a scope are few and far between; this refined and honest; almost non-existent. What's more, culinary writing like this (with a sense of humor to boot) is unheard of. Damon Lee Fowler's ClassicalSouthern Cooking is truly the celebration it claims to be."
-John Martin Taylor, author, Hoppin' John's Lowcountry Cooking

French Cheese

Author: Eyewitness

Cataloguing the wide varieties of cheeses found in France, this highly informative reference provides essential information on each type of cheese, as well as advice as what wince to drink as accompaniment and the history of each flavor.

Smart Cookies or Mennonite Cookbook

2009-01-02T19:21:00.000-08:00

Smart Cookies: 80 Recipes for Heavenly, Healthful Snacking

Author: Jane Kinderlehrer

Features easy-to-make treats such as Chewy Apricot-Granola Bars, Date and Sesame Brownies, and Almond Kahlua Squares. Plus a special chapter for those allergic to milk, corn, wheat, eggs, or chocolate. 38 drawings.

Publishers Weekly

The author of Smart Cookies, Kinderlehrer delivers recipes for muffins that promise to lower cholesterol, add fiber to the diet and ease what pains many people's gastro-intestinal tracts. Most recipes call for a dose of lecithin, a tablespoon of bran or wheat fiber, some sort of seed or nut, and a little dried fruit. By using only whole-grain flour and avoiding sugar (Kinderlehrer sweetens with honey, molasses or frozen-fruit concentrate), there's no doubt that these muffins are healthy. Taste derives less from added spices than the basic ingredients: maple-walnut muffins, cranberry-banana nut muffins, salmon-rice almond muffins, prune and pistachio muffins. There are also unbaked, nonmuffin muffins, such as macaroni-and-cheese balls, quiche and pudding variations cooked in muffin tins, as well as muffins selected especially for people with heart problems. Each recipe headnote contains meticulous nutritional information, and the recipes are generally well written but lack an important tip: that the oven should be preheated before mixing the muffins. (October)

Go to: Back to Eden or Light Emerging

Mennonite Cookbook

Author: Whitecap Books Staff

This cookbook has become a favorite with home cooks across Canada who want delicious, convenient and economical dishes that will enhance family meals. Originally published in 1978 by the Altona Women's Institute in Manitoba, it has now been in print for 25 years! Many of the 200 recipes in this collection were handed down from mother to daughter and shared in the close-knit Mennonite community, where food has always been a central feature of any gathering. This book has all the elements of great home cooking -- soups, salads, main dishes, desserts, cakes, cookies, jams and pickles. Some favorite Mennonite dishes include Cabbage Rolls, Zwieback, Christmas Almond Cookies, and Mustard Pickles. These tried-and-tested favourites are sure to please.

Holiday Cocktails or Nantucket Restaurants Cookbook

2009-01-01T04:15:00.000-08:00

Holiday Cocktails

Author: Jessica Strand

Hardly bigger than most fruitcakes and much more fun, Holiday Cocktails is a complete guide to getting the mix right. This bartending bible features classics such as the cozy Hot Buttered Rum and the classy Kir Royale, as well as smart and sexy libations like the elegant Christmas Morning Mimosa and the virgin Gingersnap Punch. Holiday Cocktails is the place to turn for advice no matter what's on the holiday social calendar, whether it's a New Year's blow-out, a bustling dinner party, or an intimate night for two. In addition to scores of clever ideas and party-planning tips, author and veteran holiday hostess Jessica Strand includes her take on festive garnishes, glassware, and must-have ingredients for the most wonderful time of year. Decorated with sparkling photographs, this is both a fine addition to the home bar and a pretty present for the entertainer on Santa's list.

New interesting book: Pedometer Walking or Younger Next Year for Women

Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle

Author: Melissa Clark

The Nantucket Restaurants Cookbook invites you behind the scenes for a unique perspective, profiling eighteen of the island’s finest restaurants and the talented personalities behind them, plus a sampling of creative, signature dishes. Restaurants include: American Seasons, The Chanticleer, Kendrick’s, The Boarding House, 21 Federal, and more.

This mouth-watering collection is complete with full menus and delectable recipes adapted for the home chef. They include Roasted Golden Tomato Soup with Fine Herbs, Local Day Boat Cod with Fingerling Potatoes and Leeks, Fennel and Red Onion Salad, and Carmelized Nectarine Tart.

As you flip through the pages you’ll instinctively think if that eternal vacation-time question: Where should we go for dinner? Now, instead, you can think: What should we cook for dinner? The Nantucket Restaurants Cookbook is the perfect keepsake collection.

Publishers Weekly

Lovingly assembled by New York Times columnist Clark and Nantucket food publicist Mormar, this true foodie's cookbook features dishes from 18 restaurants representing the highest of high-end dining at the popular summer retreat. Nantucket, as the authors explain, has come a long way from its whaling-village, hardtack-and-salt-pork culinary roots. Today the island's menus rival their urban counterparts in diversity and cosmopolitanism, reflecting centuries of influence from immigrant seafarers and well-heeled visitors, Portuguese fishermen and classically trained chefs. The authors include a wide representation of culinary styles, from classic Escoffier at the Chanticleer to uninhibited Asian fusion at Black-Eyed Susan's. The selections, though eclectic, like Hot-Smoked Salmon Beignets with Rose Pepper Beurre Blanc and Grilled Red Endive Garnished with Caviar and Beet Ravioli with Truffle Butter Sauce, are bound by a certain thematic unity: they tend to showcase seasonal ingredients and fresh seafood. Although bursting with ambitious ingredients and no shortcuts, to Clark and Mormar's credit, even daunting techniques (e.g., scented pastry creams, oil infusions) are presented accessibly. Eminently readable and elegant, the book captures the best of the leisurely oceanside season with which to tempt both sophisticated entertainers and armchair epicures. (Apr. 24) Copyright 2001 Cahners Business Information.

Library Journal

This regional-interest book is as much travel book as it is cookbook. Hazlegrove's pictures dwell equally on Nantucket Island scenery as on the food presented. The 18 chapters, featuring one restaurant at a time, detail the history of the restaurants and the families or entrepreneurs who own them. The recipes basically one menu from each restaurant are heavy on fresh seafood and exotic ingredients, such as lemon verbena and m che, that many readers will find unfamiliar or unavailable. Granted, many people visit Nantucket Island, and it has a significant romantic mystique, so readers may appreciate the appendixes, which tell how to travel to the island, where to stay, and where else to eat when there. Whether cookbook or travel book, Hazlegrove's photographs are nice, Clark and Mormar's text is well written, and the recipes are tempting. Recommended for larger culinary collections and where there is interest in Nantucket Island. Tom Cooper, Richmond Heights Memorial Lib., MO Copyright 2001 Cahners Business Information.

New Cook or Preserving Summers Bounty

2008-12-31T18:34:00.000-08:00

New Cook

Author: Donna Hay

Whether you are a beginner, an occasional cook or an accomplished one, The New Cook will guide and inspire you to create great food without fuss. Begin with the basics if your kitchen confidence needs a boost or go straight to the easy-to-follow recipes to make a new kind of meal where the approach is simple, the ingredients are fresh and the flavors are unforgettable. Complicated, time-consuming recipes and hard-to-get ingredients will become a thing of the past when The New Cook takes over your kitchen.

Look this: Reach of a Chef or Chinese Kitchen

Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, Preserving, and Drying What You Grow

Author: Susan McClur

Preserving Summer's BountySurefire techniques and great recipes for keeping the harvest!"Preserving Summer's Bounty takes a giant step ahead in preserving advice. This up-to-the-minute guide pays tribute to your grandmother's techniques for 'putting up' vegetables, but what I like best are the quick and easy modern methods using the microwave, the freezer and more. These fast answers should lure even the busiest among us into storing the precious harvest of the garden."--Marian Morash, Author of The Victory Garden Cookbook"Preserving Summer's Bounty is a treasure trove of sage advice and enticing recipes. It's a delightful book that will let you enjoy your garden's harvest all year long."--Carol Hupping, Editor of Stocking Up III

All American Low Fat and No Fat Meals in Minutes or Betty Crockers Great Grilling

2008-12-31T09:53:00.000-08:00

All-American Low-Fat and No-Fat Meals in Minutes: 300 Delicious Recipes and Menus for Special Occasions for Every Day--In 30 Minutes or Less

Author: M J Smith

America’s Favorite Low-Fat Recipes are Now Even More Delicious. With hundreds of tasty recipes and plenty of low-fat tips and tricks, this updated best-seller makes healthy eating a snap. Registered dietitian M.J. Smith has perfected ingredient combinations and cooking methods that make healthy foods delicious and satisfying—and most of these dishes can be prepared in less than 30 minutes. This new edition features more than 100 new low-fat and fat-free recipes, new food exchanges, and new time-saving tips and convenient ingredient substitutions. It also includes seasonal menus to help you plan a variety of healthy meals and complete nutrition information for each recipe. "Quick and innovative recipes." —USA Today "‘Common folk’ recipes that your family will enjoy eating." —JoAnna M. Lund, author of Healthy Exchanges^®Cook book

Look this: Candida Control Cookbook or The Complete Idiots Guide to Getting a Tattoo

Betty Crocker's Great Grilling: 200 Tantalizing, Easy-to-Prepare Recipes

Author: Betty Crocker Editors

200 tempting recipes, from special burgers and kabobs to chicken, steak, chops and roasts. The book branches into exciting grilling territory with recipes for pizzas and sandwiches, fish and seafood, fruits and vegetables - even dessert!
A chapter on marinades, sauces, salsas and relishes give extra zest to everyday cooking.
A complete chapter on smoker cooking lets people expand their recipes in this area.
Complete coverage of grilling basics - from the types of grills, how to start a fire and tend it safely, food safety tips for grilling and fire safety tips for great grilling.
Complete glossary of grilling terms.
Menus to help plan entertaining, including a Thanksgiving Fiesta and a Kabob Buffet.
40 full-color photographs showcase the tempting recipes.

David Rosengarten Entertains or Domestic Bliss

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

David Rosengarten Entertains: Fabulous Parties for Food Lovers

Author: David Rosengarten

As an award-winning Food Network television host, cookbook author, cooking teacher, and food and wine writer, David Rosengarten clearly knows a thing or two about food and drinkânot to mention putting on a great show. Now he brings all three together in an imaginative collection of dinner parties that can transform even a casual get-together into a memorable occasion. Each party features a complete menu of delicious-yet-doable recipes that are centered around a specific food or ethnic themeâa Texas BBQ, Cassoulet ("Show up chez-moi for beans and wienies!"), or a Tapas Time night featuring Spanish Ham and Chorizos. Planning and presentation ideas show how to make a gathering truly special, from table-setting tips to music suggestions and more. Top photographer Quentin Bacon captures the food and the celebratory mood with style and dramatic flair. Throughout the book, Rosengarten is the perfect host, with a style that is as bold, lively, and entertaining as the parties themselves.

Publishers Weekly

As gourmands well know, food and love are inextricably intertwined; and, says Rosengarten, dinner parties enhance that connection. Such events involve a great deal of work for the host, but Rosengarten has gone to great lengths to think of, and address, every detail of 16 themed f tes representing a variety of cuisines and settings, from "It's Tapas Time" to "Zydeco Thanksgiving." Rosengarten honed his skills during his seven-year stint on Food Network's Taste show, and he has authored several cookbooks, including The Dean and Deluca Cookbook. Here he combines creative yet doable recipes with clever decorating suggestions and tips for entertainment and beverages. For each party, he focuses on "The Ingredient": the one, perfect food that will make the party authentic and, well, fabulous. Rosengarten's knowledge of food esoterica is broad and impressive; a discourse on Spanish ham, for example, is detailed and fascinating. The author's enthusiasm for entertaining is evident in both the specificity and care taken with each party plan, and the exuberant asides that make readers feel like cooking compatriots ("One taste of the old-fashioned antipasto salad... laden with crunchy hearts of iceberg lettuce, and you'll likely say-as I've been known to-`Exactly what is so great about radicchio?' "). Photos. (Oct. 18) Forecast: Wiley is hoping to score holiday sales, supporting the book with a 20-city radio tour and national ads. Copyright 2004 Reed Business Information.

Library Journal

If a dinner party is an opportunity to show warmth, affection, and respect for guests, as Rosengarten states, this book indeed offers a wealth of opportunities. Sixteen distinct parties are outlined, including recipes, fitting beverages, set dressing, table dressing, entertainment, and sources (with web sites and toll-free phone numbers) from which to purchase the hard-to-find specialty ingredients and design elements. Each party section contains plentiful recipes, any of which could be used to enhance an everyday meal or serve as an element in a party scheme. Most of the themes are casual, e.g., "Totally Frank Party," but the "Devon Cream Tea" would satisfy anyone's yearning for old-fashioned elegance. Parties such as "Cassoulet" and "Show Up Chez Moi for Beans and Wienies" may be rustic in setting but require a fair amount of preparation time and a fully stocked pantry. Unlike Christopher Lowell's Christopher Lowell, the Hassle-Free Host, Rosengarten's work focuses on authentic preparation in lieu of "cheating" with prepared and packaged goods. Though this is not for last-minute party planners, experienced cooks will enjoy the challenge of obtaining the elusive ingredients-not to mention the satisfaction of serving the genuine article. Recommended.-Ann Weber, Bellarmine Coll. Prep., San Jose, CA Copyright 2004 Reed Business Information.

Interesting textbook: Job Hunting Online or Secrets of Social Media Marketing

Domestic Bliss: Simple Ways to Add Style to Your Life

Author: Rita Konig

The low-stress, high-fun way to entertain, shop, decorate and indulge your way to domestic nirvana.

What is domestic bliss? It's bringing the office party home just because you have fresh mint and a secret mojito recipe. It's making your houseguest feel like he's at the Ritz even when he's crashing on your sofa. It's retreating home after a harried day and taking solace in a perfectly placed flea market find.

Home is the new hot spot and in Domestic Bliss, London's favorite young style expert makes all your nesting fantasies come true. This blueprint for domestic bliss will work whether your posse is coming to your castle or you're planning an evening for one. With wit and savoir faire, Konig shows how to:

Mix family hand-me-downs and new treasures
Tackle clutter with simple solutions
Turn your world around even when you feel fat, lonely and hate all your clothes and furniture.

Domestic Bliss is about creating moments of perfection in an otherwise chaotic world.

	Introduction	6
Chapter 1	Playing hostess	8
Chapter 2	After-dinner treats	36
Chapter 3	Parties	52
Chapter 4	Camping and picnics	68
Chapter 5	Me, me, me, me and how to spoil oneself	92
Chapter 6	Presents: giving and wrapping	116
Chapter 7	Contractors and starting out	164
Chapter 8	The details	180
Chapter 9	Flea markets and antique shops	208
Chapter 10	Storage solutions	220
Chapter 11	Domestic chores	244
	Acknowledgments	278
	Index	283

Simple Soirees or Shameless Carnivore

2008-12-30T12:30:00.000-08:00

Simple Soirees: Seasonal Menus for Sensational Dinner Parties

Author: Peggy Knickerbocker

Peggy Knickerbocker lives in two of the greatest food cities in the world, Paris and San Francisco, and she loves to give dinner parties wherever she is. In Simple Soirees: Seasonal Menus for Sensational Dinner Parties, the food journalist, former caterer, and restaurateur shares her passion, her welcoming spirit, and her secrets for creating a memorable party, whether it's a romantic dinner for two, a birthday party for a special friend, or a cocktail fundraiser.

The book includes 100 of the author's favorite recipes, organized into seasonal menus such as Warm Figs Wrapped in Serrano Ham, Roasted Salmon with Peas and Mint, and Heirloom Tomato Salad for summer, or Steak au Poivre, Braised Fennel and Garlic, and Double-Ginger Gingerbread for fall. With an emphasis on fresh, local ingredients, the menus are always stylish and often feature an element of surprise. Knickerbocker also offers planning and preparation suggestions, as well as time-saving advice to make entertaining easy and fun. With beautiful photographs that capture the essence of the simple soiree, this delightful book will appeal to food lovers and party lovers alike.

Look this: 150 Things to Make with Roast Chicken and 50 Ways to Roast It or Edible and Useful Plants of Texas and the Southwest

Shameless Carnivore: A Manifesto for Meat Lovers

Author: Scott Gold

The average American consumes 218.3 pounds of meat every year. But in the face of concerns about Mad Cow disease, dubious industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride.

The Shameless Carnivore explores the complexities surrounding the choice to eat meat, as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon? And, of course, what qualities should you look for in a butcher? The author also chronicles his attempt to become the ultimate carnivore by eating thirty-one different meats as well as every part, cut and organ of a cow (including tasty recipes), describes hunting squirrels in Louisiana, and even spends an entire, painstaking week as a vegetarian.

From the critter dinners he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire readers to serve a little llama or rattlesnake at their next dinner party. This is the definitive book for meat lovers.

Publishers Weekly

In his first book, former literary agent Gold sets out to probe the joys and mysteries of meat eating. According to his research, the ability to track and hunt for meat, whether hooved, clawed or winged, aided in the development of human intelligence, so we are destined to eat it. But as a carnivore with few qualms about meats, Gold is better equipped than most for this celebration of the meat-eating life. The bulk of the book chronicles his self-described month of meat, in which the author ate 31 kinds of meat in as many days. Alternating between the mundane (chicken) and the exotic (llama), he takes his culinary pilgrimage as seriously as a journey through a country or subculture, something many food writers are doing these days. The result is a hipsterish, lad-lit quasi-travelogue à la Julia and Julia. He takes on filet of ostrich and bull pizzle, vegetarianism and veganism, and argues that the indirect effects of such ethical and dietary lifestyle choices sometimes do more harm than the decision to butcher a single animal. The last and best part of his book is the Tour de Boeuf, which takes Gold through the butchering of a live bovine to the eating of various innards and offal. Fun, though somewhat frivolous, with recipes and sidebars. (Mar)

Easy Thai Cookbook or Steven Raichlens Healthy Latin Cooking

2008-12-30T01:48:00.000-08:00

Easy Thai Cookbook: The Step-By-Step Guide to Deliciously Easy Thai Food at Home

Author: Sallie Morris

This wonderful collection guides you through every step, demonstrating all the basics needed to master this delicious cuisine. There are more than 70 recipes for salads, curries, stir-fries, fried, steamed, and grilled foods, and desserts: such luscious meals as Tom Yam soup, fish cakes, steamed mussels, green chicken curry, and stir-fry duck are all made tantalizingly easy. Also provided is a cross-referenced collection of 12 meal plans, from simple dinners for you and your family to exotic feasts for friends and guests. With stunning photography throughout and a CD of evocative music to cook and eat to, this is the one-stop Thai cookbook for beginners.

Go to: Coming to Term or Its Not Carpal Tunnel Syndrome

Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond

Author: Steven Raichlen

The New Look of Latin-- Lighter, Quicker, Better

Three Empanadas (Pages 80, 81, and 82)
Midnighter Sandwich (Page 182)
Flan (Page 300)

Also available in Spanish under the title Salud y Sazón.

Crazy about Crockery or Dining Out

2008-12-29T15:07:00.000-08:00

Crazy about Crockery: 101 Easy and Inexpensive Recipes for Less than .75 a Serving

Author: Penny E Ston

In this collection cookbook, Stone brings 101 of her family's favorite dinner recipes to the kitchen table for 75 cents or less per serving.

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Dining Out: Secrets From America's Leading Critics, Chefs, and Restaurateurs

Author: Andrew Dornenburg

"This book will enrich and enlighten anyone with an interest in dining out." —Patrick O'Connell, chef-owner, The Inn at Little Washington

"The King of Spain is waiting in the bar, but your table is ready." —Sirio Maccioni of Le Cirque to New York Times restaurant critic Ruth Reichl

"If you've invested $1.5 million in a project and certain people can crush you like a bug if they have a bad time, you're a fool if you're not trying to find out who these people are, what they look like, and when they're in." —Bob Kinkead, chef-owner, Kinkead's

Just as food has become our national obsession, so has dining out virtually become its own sport. Dining enthusiasts, eager to get the take on new restaurants and the status of old favorites, look to restaurant critics and their discerning palates for guidance. So, who are these secretive personalities who often dine incognito and whose public judgments can make or break a restaurant or chef? Be a guest at their private table in DINING OUT: Secrets from America's Leading Critics, Chefs, and Restaurateurs, the first book to demystify the critical process and to unlock the secrets of a great restaurant experience.

Drawing on extensive interviews and research, co-authors Andrew Dornenburg and Karen Page expose the wide-ranging experiences and insights of dozens of the most powerful palates in America, among them Gael Greene of New York, John Mariani of Esquire, Ruth Reichl of The New York Times, Phyllis Richman of The Washington Post, David Rosengarten and Caroline Bates of Gourmet, Patricia Unterman of The San Francisco Examiner, S. Irene Virbila of The Los Angeles Times, and Dennis RayWheaton of Chicago. They reveal their occasionally outlandish schemes for remaining anonymous—and what happens when their covers are blown! The critics also divulge how they review restaurants, what they think about the star system, and how they temper their personal biases when judging food, service, and ambiance.

Then Dornenburg and Page turn the tables, sharing the sentiments of well-known chefs and restaurateurs from across the country as they review the restaurant critics, from their credentials and rating systems to the forceful impact of their reviews. The chefs and owners of dozens of celebrated restaurants including Al Forno, Campanile, Chez Panisse, East Coast Grill, Fleur de Lys, Frontera Grill, Le Cirque 2000, Red Sage, and Stars offer their own definitions of excellence in food, service, and setting, and reflect on the role that the customer plays in the total dining experience.

Special features of the book include:

• A guide to leading food critics' favorite restaurants across America
• Restaurant review resources available on the Internet
• Advice from renowned sommeliers Larry Stone of Rubicon and Jean-Luc Le Dû of Daniel, and maître fromager Max McCalman of Picholine
• Musings by Pulitzer Prize-winning critics of architecture, media, and music on how they might approach restaurant criticism
• Special interviews with Danny Meyer on Providing Hospitality and Mark Miller on The Progress of American Gastronomy

"Finally, the best insider's view of our business for the discerning restaurant goer. Andrew Dornenburg and Karen Page do a wonderful job of exploring the 'behind-the-scenes' side of professional cooking. As [New York Times restaurant critic] Ruth Reichl would say, 'HHHH'!" —Daniel Boulud, chef-owner, Restaurant Daniel and Cafe Boulud

"DINING OUT is a fascinating story, one that absolutely needed to be written. I found this book to be a compelling, revealing, and utterly entertaining look at what the critics, and those they criticize, had to say." —Michael Romano, chef-partner, Union Square Cafe

"This is no fair—it took me a lifetime to learn all these insights into the restaurant business! Well done!" —Ella Brennan, owner, Commander's Palace

"DINING OUT is both entertaining and educational, and can make your restaurant experience the same. The sommeliers' comments add to the pleasure." —Robert Mondavi, owner, Robert Mondavi Winery

"Not unlike theater, restaurants have been made or destroyed by the words of a critic. DINING OUT goes beyond the words to explore the underlying logic of the restaurant critic. It is an invaluable addition to the library of those who like to dine out." —Leonard A. Schlesinger, professor, Harvard Business School

"Don't start this book if you're hungry—the guide to leading critics' favorite restaurants across the country is a challenge to start one's own food odyssey and eat at least one meal in them all!" —Jeanette S. Wagner, vice chairman, The Estée Lauder Companies Inc.

"Michael Donnelly's photographs of restaurant life shimmer with élan, bursting on the page in glints and daubs of light and shade. If you are a connoisseur of fine cuisine and artful photography, you will delight in these pictures." —William Wegman, artist and photographer

"DINING OUT is an intriguing foray into the secret and powerful world of restaurant criticism. Michael Donnelly's photographs confer an element of high style and high drama to this intelligent and absorbing book." —Nancy Novogrod, editor-in-chief, Travel & Leisure

Dwight Garner

In the food world, Nora Ephron has written, nothing is what it seems. "People who seem to be friends are not. People who admire each other call each other Old Lemonface and Cranky Craig behind backs. People who tell you they love Julia Child will add in the next breath that of course her husband is a Republican and her orange Bavarian cream recipe just doesn't work." Ephron wrote those words in 1968, but little has changed in the intervening 30 years. While spats between members of the food establishment draw headlines only rarely -- chef David Bouley's nasty break-up with business partner Warner LeRoy is the latest example -- knives are kept sharp in private. Gossip and intrigue are at a constant, rolling boil.

Andrew Dornenburg and Karen Page's new book, Dining Out, promises to deliver the dish on the restaurant world circa 1998. The authors fanned out across the country, interviewing dozens of prominent critics (Ruth Reichl, Patricia Unterman), chefs (Alice Waters, Daniel Boulud) and owners (Danny Meyer, Sirio Maccioni), and they've returned with a book that's like a giant and slightly undercooked cassoulet -- the tasty bits are in there, but you've got to work to dig them out.

"Food has become our national obsession," the authors write, and thanks to the proliferating number of city magazines, web sites, Zagat guides and grungy 'zines, there's no escaping restaurant criticism -- everywhere you turn, somebody's pushing a steaming bowl of adjectives in your face. (Steve Forbes tosses in a few reviews at the close of his monthly columns; Consumer Reports now rates chain restaurants.) But as Dining Out makes clear, a handful of critics -- usually those at major daily newspapers -- continue to wield an almost monopolistic power. "The King of Spain is waiting in the bar," Le Cirque owner Maccioni is reported to have said to Times critic Reichl, "but your table is ready."

Dining Out is crammed with anecdotes about critics' lives and methods, and about the lengths restaurants go to in order to spot them and, ideally, make them happy. Reichl talks about her outsize wig collection (she's the lady in black on Dining Out's cover, by the way), and the authors report that more than one restaurant has offered a reward to any employee who spots her at a table. Outside of New York, most critics say disguises aren't necessary. As long as you make the reservation under another name, and don't draw undue attention to yourself, there's little chance you'll be identified. Once a critic is spotted, Dornenburg and Page write, chefs leave little to chance -- most cook two versions of everything the reviewer has ordered, and bring out the most successful plate.

Sometimes even that's not enough. Bad reviews happen, and a particularly negative one can put a restaurant out of business. San Francisco Chronicle critic Unterman has been threatened at knifepoint by a disgruntled chef; Houston Sidewalk's Alison Cook was once burned in effigy; the Philadelphia Inquirer's Elaine Tate has had rocks hurled through her windows. You may have noticed that all of the critics mentioned thus far are women; the authors note the current predominance of women in the field, as well as the odd fact that an unusually large number of food critics are both Jewish and musically inclined. Dornenburg and Page have an eye for this kind of stray detail. One sidebar is a list of the weirdest things critics have eaten. L.A. Weekly critic Jonathan Gold's weird list includes "braised goat penis" and, hopefully not in the same dish, "testicles of a bull that had fallen in the ring to the matador."

As enjoyable as Dining Out can be to browse through, it's a chore to read cover to cover. In lieu of a shapely narrative, the authors appear to have simply dumped out the contents of their tape recorders. A typical section begins with a few breathless questions ("Is there anyone out there who hasn't, at some time or another, fantasized about being a restaurant critic? ... And is the reality of their jobs as wonderful as our illusions?") and ends with critic after critic giving opinions, often at numbing length. Worse is the authors' disinclination to jump into the fray themselves. Unlike Nora Ephron in her 1968 article on "The Food Establishment," Dornenburg and Page draw few conclusions and offer little in the way of synthesis. The pair bring fresh ingredients to the table; you're left wishing only that Dining Out weren't quite so al dente. -- Salon

The New York Times Book Review - Michael Ruhlman

Offering insiders' knowledge and illuminating insights from some of the country's best chefs and food critics.

Publishers Weekly

Anybody who has ever dreamed of joining a restaurant critic's inner circle will thoroughly enjoy this gossipy, insider's view by the 1996 winners of the James Beard Award for Best Writing on Food (Becoming a Chef). Interviews with leading critics and restaurateurs are a major part of the author's investigation into the methods employed by critics and the effect they have on restaurateurs' culinary ideals. It's a (relatively) serious topic, but one Dornenburg and Page address in a vibrant, conversational tone. Thanks to the unexpectedly dramatic lives of the characters involved, the pages buzz with often surprising tension, humor and emotion. Readers hear from restaurateurs who have staked fortunes on a creative vision, only to find that success often rests in the hands of a single, highly opinionated, sometimes unpredictable writer. The critics, meanwhile (most notably the New York Times's Ruth Reichl, teasingly shown on the cover wearing a face-obscuring hat), don wigs to maintain anonymity, fend off attacks from knife-wielding chefs and eat such dubious delicacies as braised goat penis and worms fried in lard. After being regaled with so many tart and entertaining observations, the final 100 service-oriented pages (Internet review sites, critics' favorite restaurants in selected cities) are somewhat anticlimactic. But just treat them like the after-dinner mint and the rest of the meal will get high marks for its appealing presentation, spice and color. 50 photos. (Oct.)

Library Journal

Dornenburg and Page, coauthors of the award-winning Becoming a Chef (LJ 8/95) and Culinary Artistry (Van Nostrand Reinhold, 1996), move out of the kitchen and into the dining room, focusing on the restaurant critics whose opinions often determine where we dine on Friday night. While the authors demonstrate the same incisive culinary qualities as in their previous works, chapters and numerous sidebars on such topics such as "Cooking for Ruth Reichl" and spending a week in the restaurant lives of both Reichl and Gael Greene will hold little appeal for readers who aren't hard-core foodies. Mostly, the book presents food critics' comments about the review process as well as opinions from chefs and restaurateurs about the people who review them; like the Zagat guides, everyone gets to be a critic here. The book ends with a list of the top critics' favorite restaurants, a guide to restaurant review sources on the Internet, and biographies of interviewees, all fairly sugarcoated. Recommended only for specialized culinary collections due to some in-depth reporting and interviews with a few restaurant notables. Otherwise, "Where's the beef?"--Drew Ackers, New York

Michael Ruhlman

Offering insiders' knowledge and illuminating insights from some of the country's best chefs and food critics. -- The New York Times Book Review

Fear of Wine or Sweet Spot

2008-12-29T03:26:00.000-08:00

Fear of Wine: An Introductory Guide to the Grape

Author: Leslie Brenner

In this friendly introductory guide, food and wine writer Leslie Brenner tells how to:
Pour and taste wine
Develop a taste memory
Order from a wine list
Select a wine at the store
Match food with wine

In addition, helpful sidebars illuminate such subjects as:
How--and why--to swirl without sloshing
Disarming a snotty waiter
Ten great wines to bring to a dinner party
Going beyond California Chardonnay
Starting your own cellar for under $100

Along the way, Lettie Teague's funny and informative cartoons enhance the text and make great devices for remembering the most important facts. Before long,
your old standby, Chateau Screwtop, will be a distant memory. Accessible and concise, Fear of Wine will appeal to anyone who wants to know a little bit about a subject that can bring great pleasure.

At last, a guide that is as fun to read as wine is to drink!

Library Journal

What sets this title apart is its tone. Brenner (The Art of the Cocktail Party, Dutton, 1994) and Teague understand that every wine connoisseur was once a beginner and never lecture to novices but guide them through the basics of knowledge and enjoyment of wine. There are, of course, discussions of winemaking, producer regions and countries, and the ordering and tasting of wine. Friendly advice is given on corkscrew selection and spotting an overpriced wine list, and main points are summarized at the end of each chapter. Throughout are cartoons, charts, and tables. Resource materials and organizations are suggested in the final chapter. Brenner takes a usually solemn subject and transforms it into an enjoyable crash course. Highly recommended.-Wendy Miller, Lexington P.L., Ky.

Books about: Food Fight or Saving Dinner Basics

Sweet Spot: Asian-Inspired Desserts

Author: Pichet Ong

When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.

In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.

Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.

The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.

Publishers Weekly

Finding a compilation of Asian-inspired desserts isn't always an easy task, as baking sections tend to be chockfull of Italian and French influenced titles. The good news is Ong (owner of NYC's P*ong) presents more than 100 accessible, top-notch recipes inspired from such countries as Japan (Honey Castella, or kasutera), China (Peanut Turnovers) and India (Pistachio Rose Thumbprint Cookies). Popular desserts from New York's famed Spice Market (where Ong has consulted)— Chocolate and Vietnamese Coffee Tart and Jasmine Rice Pudding—lend themselves to frequent repetition. Twists on American favorites such as the Cracker Jack–like Spiced Caramel Popcorn made with mukawa(Indian candied fennel seed) and Coconut "Twinkie" Cupcakes with Lemon Filling are presented alongside adaptations of recipes from renowned pastry chefs and include Dragon Devil's Food Cupcakes (Elizabeth Falkner) and Chocolate-Mango Cheesecake Parfait with Macadamia Cookie Crumbs (Vicki Wells). Those unfamiliar with Asian ingredients can read up on everything from mochi flour to mangosteens in the Sweet Asian Pantry chapter. Recipe steps are numbered, and each selection includes a chef's tip—where to find ingredients, technique advice, cultural notes. A sleek design with color photos makes this a visual treat as well as a culinary one. (June)

Ogilvies Book for a Cook or Salut

2008-12-28T18:45:00.000-08:00

Ogilvie's Book for a Cook

Author: Elizabeth Driver

Originally published in 1905, Ogilvie's Book for a Cook captures the history of the Ogilvie Flour Mills, founded in 1801. This new book in the Classic Canadian Cookbook Series brings the tradition of wholesome food back to the home. This collection includes over 150 recipes for breads, cakes, and pastries as well as soups, preserves and pickles, salads, lunches and suppers, candies, desserts and more. Heartwarming favorites include Potato Bread, Pot Roast Beef, homemade Vanilla Ice Cream, and Baked Apple Dumplings. The recipes for these classic dishes are easy to prepare, and make delicious, nourishing meals.

Go to: Integrated Business Projects or Intro to Business

Salut!: The Quebec Microbrewery Beer Cookbook

Author: Raymond Beauchemin

About the Author

Raymond Beauchemin has written about Quebec's microbrewery scene for the Gazette in Montreal since 1993. He is a home brewer and a member of the North American Guild of Beer Writers.

Mrs Whaley Entertains or Hometown Recipes for the Holidays

2008-12-28T08:04:00.000-08:00

Mrs. Whaley Entertains: Advice, Opinions and 100 Recipes from a Charleston Kitchen

Author: Emily Whaley

Dig right in to the plucky octogenarian Emily Whaley and her passionate, endlessly quotable opinions on gardening and just about everything else." said The New York Times Book Review when Mrs. Whaley and Her Charleston Garden came out in spring 1997. Emily Whaley took the gardening world by storm--and a few other worlds as well.

It turns out Mrs. Whaley, at eighty-seven, had a good deal more on her mind that she had no intention of keeping to herself. Her other favorite hobby--cooking delicious meals and serving them to the people she loved--was ripe for the picking and her opinions on fostering friendship and love as quotable as ever: "What experience has taught me is that people consider it a special compliment to be invited to a meal. [But] if the hostess is all aflutter like a butterfly caught in a net, then as the Irish say, "I wish I was to home and the party was to hell!" So, here are all the admonishments of Mrs. Whaley passed along to generations of Charleston hosts and hostesses. Such as "Don't serve guests dishes you haven't made successfully two or three times--and quite lately." And after supper, "leave the dishes on the table, blow out the candles, shut the door and serve finger desserts and coffee in another room...do not let your supper guests help you clean up!"

Here, as well, are her favorite on hundred recipes--regional delectables like "Edisto Breakfast Shrimp," perfect summer party dishes like "Pawleys Island Crab Cakes," fine old-fashioned breads like "Little Thin Cornmeal Pancakes," her variations on old standbys like "Dancing School Fudge," and the recipes painstakingly collected for dealing with what the fisherman and hunter might bring home. Sprinkled throughout are more of her juicy little family stories and her priceless explanations of Southern parlance. For example: "We call it grits when it's in the box at the grocery and these same grits are called hominy when we have cooked it for an hour."

Just as he did in their first collaboration, William Baldwin pefectly captures the Whaley cadence and positive spirit: "I've got ot admit that eighty-seven doesn't figure out as middle age. All right, I'm no longer middle-aged anymore. But this categorizing of where old age starts and what it looks like should be kicked overboard. Mrs. Whaley Entertains indeed.

Interesting book: Latin Americas Economy or Latino Social Movements

Hometown Recipes for the Holidays

Author: American Profil

Hometown Recipes for the Holidays invites you to pull up a chair to America's dinner table and enjoy more than 250 cherished family recipes, special memories, and dozens of beautiful photographs. You'll find the perfect dish for each of your favorite celebrations: New Year's Day, the Fourth of July, Columbus Day, Passover, Easter, Memorial Day, Labor Day, President's Day, Hanukkah, Thanksgiving, and Christmas.

The editors of American Profile have compiled the nation's most delicious recipes—straight from their readers—in this book, which is modeled after the magazine's most popular section, “Hometown Recipes.” You'll find everything from breakfast with Grandma's Christmas Casserole and Wake-Up Casserole to the perfect additions to jazz up your buffet, such as Julia's Fresh Cranberry Relish and Aunt Peggy's Salmon Pasta Salad, to sit-down dinner options such as Almost Lasagna Zucchini Casserole and Ben's Swiss Steak. Top it all off with a decadent dessert, such as Butter Rum Cake, or something a little easier, such as No-Roll Sugar Cookies or Quick-and-Easy Family Peanut Brittle, to create an experience that your family and friends will remember for years.

American Profile, one of America's most widely circulated magazines, celebrates hometown life, and in Hometown Recipes for the Holidays editors Candace Floyd, Anne Gillem, Nancy S. Hughes, and Jill Melton do just that.

Tamales or 30 Minute Asian Meals

2008-12-27T22:23:00.000-08:00

Tamales

Author: Daniel Hoyer

Tamales have endured for millennia, and are currently enjoying a resurgence in popularity due to the renaissance in Latin American and Mexican cooking. Today, tamales remain an important part of the traditions of Mexico, Central America, South America and the southwestern United States.

30 Minute Asian Meals: 250 Quick, Tasty and Healthy Recipes from Around Asia

Author: Marie M Wilson

This compendium of quick and easy Asian recipes is chock-full of healthy and flavorful variations on new and traditional foods. Each of the over 250 recipes included take no longer than 30 minutes to cook-the same amount of time it takes to make rice!

With chapters organized by country or region, and opening with a brief history and description of the food, 30 Minute Asian Recipes provides an accessible and enjoyable glimpse into the mysteries of Asian cuisine.

Cocktail Party Box or Creepy Crawly Cuisine

2008-12-27T13:42:00.000-08:00

Cocktail Party Box

Author: Alessandra Redies

Here's your planner for hosting truly memorable parties and social gatherings. A set of cocktail recipe cards gives you easy directions for 50 popular drinks. The enclosed 80-page Cocktail Party Guide suggests five great party themes and advises on snacks to prepare and spirits to buy when making your party preparations. So open up Cocktail Party Box and get ready to party.

Look this: Massage or Silent Passage

Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects

Author: Julieta Ramos Elorduy

An introduction to the world of edible insects, complete with recipes and color photographs.

Includes an historical look at the use of edible insects in indigenous cultures.

Provides information on where to obtain insects and how to store and prepare them.

Includes over 60 gourmet recipes, complete with stunning color photographs.

The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard! Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs.

Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.

Christian Science Monitor

Includes color photographs, 60 recipes, and a history of edible insects. The author, a professor at the National University of Mexico in Mexico City, is arguably the world's leading authority on edible insects.

Classic Stars Desserts or Memphis Cookbook

2008-12-27T02:01:00.000-08:00

Classic Stars Desserts: Favorite Recipes by Emily Luchetti

Author: Emily Luchetti

Renowned pastry chef Emily Luchetti has updated and compiled 150 of the best recipes from her hugely popular (and out of print) treasures Stars Desserts and Four-Star Desserts into one delectable cookbook. Those familiar with Emily's irresistible recipes will be thrilled to rediscover their favorites in a new, indispensable collection. And for those who have yet to enjoy these timeless treats, here's the chance to taste such unforgettable delights as rich chocolate French Silk; sweet, tart, and buttery French Apple Tartlets; and decadent Poached Pears with Walnut Cream. From puddings, pies, and cakes to cookies, candies, and confections, these sweets have stood the test of time. Tips on ingredients and equipment plus expert wine pairings for each recipe make Classic Stars Desserts a baking classic.

Memphis Cookbook

Author: Junior League of Memphis

Gracing homes for more than 40 years, the recipes have to be good! The wine chart, herb chart, and household hints make this a great gift for the new homemaker. Inducted into the Walter S. McIlhenny Hall of Fame.

Greysheet Recipes Cookbook 2009 Greysheet Recipes Collection From Members Of Greysheet Recipes or Good Housekeeping Great Baking

2008-12-26T16:20:00.000-08:00

Greysheet Recipes Cookbook [2009] Greysheet Recipes Collection From Members Of Greysheet Recipes

Author: Greysheet Recipes

Readers will find complete information about the 12-Step Recovery Group, Greysheeters Anonymous, based on the principles of Alcoholic's Anonymous Inc., and the "Greysheet" Food Plan and Method, a food plan originally offered for suggestion by Overeater's Anonymous Inc. in the 1960's, a very low carb, high protein food plan, no breads, flour products, only products that list sugar at least fifth on the label, and quantities suggested in weighed and measured amounts. 347 pages.The Cookbook Recipes in the Greysheet Recipes Collection have been contributed by members of GreysheetRecipes. GreysheetRecipes is an online forum. The discussion group is for members to post and discuss recipes that meet the requirements of the food on the Greysheet Food Plan. There are 12 Step support groups, based on the principles of Alcoholics Anonymous Inc., that support the use of the Greysheet Food Plan. You can find links to these groups in the Greysheet Recipes Collection and more about some of the specialty foods like soynut butter, soy products, digital scales for weighing and measuring food amounts, and literature on recovery from compulsive overeating. The Greysheet Recipes Collection is not an official publication or official literature of GreySheeters Anonymous Inc. or GreySheeters Anonymous World Service Inc., Overeater's Anonymous or any other organization. While the book does not contain a copy of the "Greysheet" Food Plan, you can obtain a copy of the Greysheet by contacting a member of one of the Greysheet support groups through one of the links offered in the book.

New interesting textbook: Peppers Cookbook or American Culinary Federation

Good Housekeeping Great Baking: 600 Recipes for Cakes, Cookies, Breads, Pies, & Pastries

Author: Good Housekeeping

From sinfully delicious Boston cream pie to mouthwatering herb focaccia, here's every luscious recipe a baker could want--all triple-tested by Good Housekeeping for guaranteed success, the first time and every time.

More than 600 sweet and savory Good Housekeeping recipes, all shown in beautiful color photos, fill the pages of this home baker's must-have. These are the treats that bring back memories and create new ones for generations to come. They range from classic childhood favorites (moist and scrumptious brownies) to more unfamiliar delights like Oatmeal Quick Bread and tempting specialties such as elegant French fruit tarts. Of course, all the baking basics are here including useful information about: appliances from bread machines to immersion blenders; baking pans, sheets, and dishes that work best; plus the right ingredients and flavorings to have on hand. The book also features step-by-step techniques for each baking category. To please the nutrition-conscious cook, every cookie, cracker, soufflé, custard, pie, tart, and cake comes with a calorie count and key information on proteins, carbohydrates, fat, fiber, cholesterol, and sodium.

Simply French or Cake Book

2008-12-26T04:39:00.000-08:00

Simply French

Author: Patricia Wells

How can a good cook become a great cook? It's all in the details.

Becoming a good cook means learning principles that will last you a lifetime in the kitchen; with Simply French, you will never cook the same way again.

Knowing when to season and how
Appreciating the simple process of reducing a sauce
Allowing meats and poultry to rest so they release maximum flavor
The simple art of straining a sauce for a refined condensed flavor
Knowing why dried herbs are no substitute for fresh

In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes "Chanteduc," a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

Go to:

Cake Book

Author: John Uher

"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients—butter, sugar, flour, and eggs—into culinary artistry."
—Tish Boyle

Library Journal

A cake makes a welcome addition to every occasion, and with nearly 200 original recipes for all skill levels and tastes, Boyle's eighth book offers something for everyone. Introductory chapters cover ingredients, equipment, technique, and d cor; eight subsequent chapters cover different cake types-from butter- and oil-based cakes to coffee cakes, flourless cakes, cheesecakes, and meringue cakes. Boyle, currently the food editor of Chocolatier and Pastry Art & Design magazines, offers her versions of numerous classics (e.g., German Chocolate, Carrot, and Chiffon), along with her own enticing recipes for Cinnamon-Swirl Buttermilk Pound Cake, Coconut Lime Mousse Cake, Orange Chiffon, and Chocolate Almond Coconut Cake. Each recipe is rated for difficulty, from simple to advanced, with the difference among them primarily being the time it takes rather than the technique involved. This title concludes with chapters on fillings and frostings and basic recipes that include buttercreams, ganaches, sauces, and ice cream. Well written, easy to read, and beautifully photographed, Boyle's book is destined to become a classic and is highly recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2006 Reed Business Information.

Vietnamese Fusion or The Book of Great Hors DOeuvre

2008-12-25T18:58:00.000-08:00

Vietnamese Fusion

Author: Chat Mingkwan

Vietnamese cuisine is an intrigung fusion of French, Chinese and Indian influences. International chef and celebrated cooking instructor Chat Mingkwan explains the techniques and flavor combinations that characterize each region of Vietnam. Utilizing traditional techniques and flavors, Chat transforms time-honored recipes into vegetarian delights by using innovative animal-free alternatives.

The Book of Great Hors D'Oeuvre

Author: Terence Janericco

The Book of Great Hors d'Oeuvre Updated and Expanded Terence Janericco Now the last word on hors d'oeuvre has been fully revised, rewritten, and expanded to provide you with the most reliable source for menu selection, preparation, and presentation. The First Edition of The Book of Great Hors d'Oeuvre was widely praised by both professional chefs and reviewers, not only for its enormous selection of clearly and concisely written recipes but also for its Wealth of suggestions for entertaining. This new edition offers you hundreds of crowd-pleasing new ideas. More than 1,000 recipes help you to add a special culinary touch to every occasion—from the intimate Cocktail party to the most extravagant affair. You are shown how to create exotic and inventive menus using familiar ingredients at the lowest possible cost. The chapters include ideas for:

Spreads and dips
Marinated and pickled foods
Dim sum
Pastries
Canapes and toasts
Patés and terrines
Croquettes
Cheese balls, fish balls, and meatballs
Stuffed vegetables, meats, and breads

Want to fascinate your guests with delectable, easily prepared French puff pastry? A delightful yogurt pastry? An irresistible strudel? These are just some of the scores of offerings that will make your food stand apart from its competitors. Noted culinary author Terence Janericco makes it easy for you to assure that the amount, variety, flavor, and visual, appeal of your hors d'oeuvre are perfect. His side-by-side use of both small-yield recipes (eight servings) and larger ones (24 servings) allows you to adjust the quantities to suit your needs. Everything is here! How to adjust menus for the length of the party,the number of guests, the time of day, and the life-style of your client; how to select the foods that are just right as a prelude to lunch or dinner; how to promote the image your host or hostess wants. Janericco explains it all. All aspects of party planning are covered. Just follow the author's tips on presentation to create visually exciting food that is easily recognizable and readily accessible for the guests. Learn not only how to arrange food, but also which foods look good together (and which do not), as well as what are the best backgrounds. Turn here for advice on how to garnish platters, space foods appropriately, and present dips creatively. Discover how to situate buffets and bars in different settings, whether the event is in a banquet hall or small apartment. staff, equipment, utensils—you'll know exactly what you need simply by opening this "menu-to-success." Whether your hors d'oeuvre are the prologue to a meal or the meal itself, this guide makes your performance the star of the show.

Pillsbury DoughboyTM Slow Cooker Recipes or Asian Vegan Kitchen

2008-12-25T08:17:00.000-08:00

Pillsbury DoughboyTM Slow Cooker Recipes: 140 New Ways to Have Dinner Ready and Waiting!

Author: Pillsbury Editors

Want to come home every night to a hot, hearty meal ready and waiting? Now you can. From America’s most trusted kitchens come a cookbook with 140 slow cooker recipes fro main dishes, side dishes, soups and more!

• Honey-Dijon Pork Roast

• Mango Chutney-Chicken Curry

• Creamy Butternut Squash Soup

• Winter Vegetables Stew

• Texas Chili

• Hot Turkey Sandwiches

• Old Fashioned Baked Beans

• Garlic Smashed Red Potatoes

Asian Vegan Kitchen

Author: Hema Parekh

The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.
There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.
The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.

Jewish Cooking in America or My China

2008-12-24T21:35:00.000-08:00

Jewish Cooking in America

Author: Joan Nathan

Here is a rich tapestry of more than three centuries of Jewish cooking in America. In this new book, Joan Nathan, the author of the much-loved Jewish Holiday Kitchen and the coauthor of The Flavor of Jerusalem, gathers together more than 300 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who came and settled all over America, bringing with them a wide variety of regional flavors, changing and adapting their traditional dishes according to what was available in the new country.

What makes Jewish cooking unique is the ancient dietary laws that govern the selection, preparation, and consumption of food by observant Jews. Food plays a major part in rituals, past and present, binding family and community. It is this theme that informs every page of Joan Nathan's warm and lively text. Every dish has a story—from the cholents (the long-cooked rich meat stews) and kugels (vegetable and noodle puddings) prepared in advance for the Sabbath to the potato latkes (served with maple syrup in Vermont and goat cheese in California) and gefilte fish (made with whitefish in the Midwest, salmon in the Northwest, haddock in New England, and shad in Maryland). Joan Nathan tells us how lox and bagels and Lindy's cheesecake became household words and how American products like Crisco, cream cheese, junket, and Jell-O changed forever the way Jewish women cook.

The recipes and stories come from every part of the U.S.A. They are seasoned with Syrian, Moroccan, Greek, German, Polish, Georgian, and Alsatian flavors, and they represent traditional foods tailored for today's tastes as well as some of the nouvelle creations of Jewish chefs from New York to Tucson. Alandmark cookbook bound to become a classic.

Publishers Weekly

You don't have to be Jewish to like the latest entry in the Knopf Cooks American series. You don't even have to like Jewish cooking. A food-lover's guide to Jewish American history and culture, it dishes up not just recipes but appetizing anecdotes, insights about various forms of religious observance and how they have been affected by transplantation to the New World, even a few jokes. Nathan ( Jewish Holiday Kitchen ), a skillful writer and an energetic researcher, evokes the greenhorn's astonishment at the plentitude of oranges; documents the ``revolution'' in kosher cooking inspired by the introduction of vegetable shortening in the '10s; explains how enterprising Jewish admen convinced various food manufacturers to tailor their products for kosher consumers; calls on Southern families who replace the walnuts and almonds of Eastern European cookery with pecans, and visits Maine cooks who prepare mock lobster salad. Her focus is expansive, covering not just standard Ashkenazic and Sephardic dishes and traditions but foods and customs from Bukhara, Salonika, Israel and Georgia as well as original Jewish American hybrids. The recipes themselves, clearly outlined if not always easy to execute, constitute something of a Jewish culinary hall-of-fame, with faithfully preserved instructions for homemade bagels and pickled herring, Lindy's cheesecake and contributions from chic restaurateurs (Wolfgang Puck, Anne Rosenzweig). Illustrations not seen by PW. BOMC alternate, HomeStyle Book Club alternate. (Mar.)

Library Journal

Nathan's new book is an important addition to this excellent series. Author of The Jewish Holiday Kitchen (Schocken, 1988. rev. ed.), Nathan has researched her subject extensively, and the result is as much cultural history as cookbook. Along with more than 300 kosher recipes, from classics like Herring Salad to regional reinterpretations such as Southwestern Gefilte Fish, there are period documents, including letters and diaries, interviews, nostalgic reminiscences and anecdotes, and lots of photographs, giving a real sense of time and place to the culinary traditions celebrated. Highly recommended. Homestyle Bks. alternate.

BookList

Much more than a cookbook--though it does contain over 300 recipes--this entertaining volume is also a history of the Jewish people through their food. Nathan introduces both people and food in a preface that discusses dietary laws, Jewish holidays, Jewish immigration to the U.S., and the impact of Jews--and their food--on American culture. With every recipe comes an original story or a reprint of an article or a personal vignette that intrigues and/or edifies. For instance, the recipe for falafel appears complete with a profile of Moshe, owner of the best falafel pushcart in New York City. There are also lots of photos, both modern and historic. A number-one choice for cookery collections, but make sure history buffs can find it, too.

What People Are Saying

Joan Nathan
A Review of Jewish Cooking in America

This is a newly released revision of award-winning author Joan Nathan's classic cookbook on Jewish cooking in America, a companion volume to her current PBS series of the same name. It is one of those must-haves for any complete cookbook library, and it most certainly is an essential piece of a Jewish cook's reference shelf. Well written with a wonderful sense of history and tradition along with straightforward recipes and instruction.

From a Barnes & Noble.com E-nnouncement

Joan Nathan's new, expanded edition of Jewish Cooking in America is a rich voyage into Jewish culture. Using not only recipes but photographs, stories, and old advertisements as well, Nathan traces the importance of food in Jewish life. Food not only draws the family together; it has a symbolic role. For example, during Rosh Hashanah, families dip apple slices in honey, representing their wishes for a sweet New Year. This new edition, expanded from the IACP/Julia Child Cookbook Award-winning 1994 edition, includes a preface that highlights Nathan's experiences while working on her PBS television series based on the book.

Joyous Rosh Hashanah Table Marks a Feast of Optimism
By Author Joan Nathan

Sunday evening, September 20th, marks the beginning of Rosh Hashanah—the New Year festival celebrated by Jews throughout the world. This holiday, a time for self-examination and the commencement of the period of repentance, precedes the day of divine judgment, which follows ten days later on Yom Kippur, September 30th.

Unlike Passover, where bitter foods are prepared in commemoration of hard times, the Rosh Hashanah table is laden with delicacies representing optimism for a sweet future. Dishes abound with honey, raisins, sweet carrots, and apples—all seasonal reminders of hope for the coming year.

My father's family, of German-Jewish heritage, had its own symbolic foods for this festival, many of which had been with our ancestral family in Bavaria for centuries. Unlike the tables of eastern European Jews, our table did not include such favorites as gefilte fish, tzimmes (sweet carrot casserole) or honey cake. Instead, we ate sweet-and-sour salmon, apple streusel, zwetschgenkuchen (plum pie), and other dishes.

Today we have a mixture of both traditions and new ones learned through the years. After the traditional Hebrew blessings over candles and wine, our meal commences with the prayer over a round challah, the sweet bread representing the double portion of manna that the Israelites ate in the wilderness during their flight from Egypt. For Rosh Hashanah it is circular, representing a complete year. Then, an apple is dipped in honey, and a blessing is made, asking for a sweet and good year.

In Germany, the main course would have been roast goose with cabbage salad, potatoes, and carrots. In this country my family has substituted a honey orange chicken served with seasonal vegetables, including carrots. The Yiddish word mern, literally meaning "carrots," is translated as "to increase or to multiply."

Traditionally, honey cake is served at the end of the meal, symbolic of wishes for a sweet new year. The following recipe, which appears on p. 338 of my newly updated book, Jewish Cooking in America, is quick, easy, and a family favorite. I hope your family enjoys it too.

Oregon's Kosher Maven's Honey Cake
3 large eggs
1 tablespoon fresh lemon juice
Grated rind of 1 lemon
1/3 cup vegetable oil
1 cup honey
1 cup warm black coffee
3 1/2 cups sifted all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 teaspoon cinnamon
1/2 cup slivered almonds

1. Preheat the oven to 350 degrees, and grease and flour a 10-inch tube pan.
2. Place the eggs, lemon juice, lemon rind, oil, honey, and coffee in the bowl of an electric mixer equipped with the paddle attachment. Mix on low speed until well blended. Gradually add the flour, baking powder, baking soda, salt, cream of tartar, sugar, and cinnamon, mixing for about 5 minutes, or until well blended. Add the slivered almonds.
3. Pour the batter into the tube pan. Bake in the oven for 50 minutes, or until an inserted toothpick comes out clean.
Yield: 1 cake (P)

— Joan Nathan

Interesting book: Abs Diet for Women or You on a Diet

My China: A Feast for All the Senses

Author: Kylie Kwong

An extraordinary, intimate tour through the rich food and culture of China and Tibet, told through lavish photography, stories, and recipes.
My China is a sweeping culinary travelogue through modern-day China and Tibet. Here, Kylie Kwong, renowned chef and author of Simple Chinese Cooking, journeys to ten cities and provinces, beginning in the Toishan district, the home of her own ancestors. Along the way, she meets and cooks with an array of spirited locals and samples a range of wonderful regional meals and tastes-from the haute cuisine of glamorous Shanghai restaurants to the simple bowls of noodles and pickles at the wooden stalls of Lhasa, and the altogether different and intense spicy heat of traditional Sichuan dishes. With a chef's passion for new flavors, Kwong discovers authentic recipes and traditional techniques and adapts them to eighty new recipes that readers can make simply at home.
A rich collection of stories, recipes, and beautiful photographs, My China will transport readers to the sights, smells, and flavors of a world that inspires. It is an intimate, captivating look at modern China and all its treasures, and the perfect gift for the holidays for any armchair traveler.

Tassajara Recipe Book or Moosewood Restaurant Kitchen Garden

2008-12-24T09:54:00.000-08:00

Tassajara Recipe Book

Author: Edward Espe Brown

In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the way Brown once described his approach, but there's nothing ordinary about these culinary offerings. From appetizers to desserts, the over two hundred recipes use the freshest ingredients in ways that will tantalize the palates of everyone from down-home vegetarians to the most discriminating gourmet cooks. The recipes are interspersed throughout with line drawings, photographs of the center and its environs, and Brown's own poetry. This revised edition includes twenty-nine new and four revised recipes, new photographs, and a new introduction.

Look this:

Moosewood Restaurant Kitchen Garden: Creative Gardening for the Adventurous Cook

Author: David Hirsch

DAVID HIRSCH has been a member of the Moosewood Collective since 1976. Trained as an architect, he eventually turned his passion for gardening and cooking into a vocation. Hirsch is one of the coauthors of all nine Moosewood Collective cookbooks, including Moosewood Restaurant Celebrates and NEW RECIPES FROM MOOSEWOOD RESTAURANT. He lives in near Ithaca, New York.

Library Journal

In what is called ``a gardening book for cooks and a cookbook for gardeners,'' Hirsch offers brief seed-starting instructions, cultural requirements, harvesting instructions, garden design plans, and culinary tips for a variety of vegetables and herbs. He also includes general gardening techniques, insect control, and recipes from the Moosewood kitchens. Of special interest are the culinary tips, especially for less-common vegetables and for herbs. This book has the visual attractiveness of the other Moosewood titles, with charming initials and line drawings on the text pages, decorative title pages for each section, and garden plans and drawings throughout. Not a necessary purchase, this may be desirable in libraries serving sizable vegetarian populations. (Index not seen.)-- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg

Cooking for Kids Bible or Vegetarian Turkish Cooking

2008-12-24T01:13:00.000-08:00

Cooking for Kids Bible

Author: Publications International

Kids can be hard to please, especially at mealtime. But you don't have to resort to fast-food meals to satisfy them. With Cooking for Kids Bible you'll discover fun foods like Surfin' Salmon and Little Piggy Pies that kids are sure to love. You'll also find a great selection of recipes that will help get kids on the path to healthy eating.

In addition, there are lots of ideas for tasty snacks, clever classroom treats, unique birthday cakes and other party food. All of this in one book! But that's not all. This indispensible book is filled with helpful information about introducing new flavors, eating out, party planning, teaching kids to cook and much more. Cooking for Kids Bible helps you: Encourage kids to try new and different foods and flavors, Teach kids to prepare simple recipes and work safely in the kitchen, Discover how easy it is to prepare fun birthday cakes and throw a birthday or Halloween party, Learn how to improve eating habits by introducing healthy snacks and meals, Find fabulous ideas for classroom treats and healthy snacks.

Vegetarian Turkish Cooking: Over 100 of Turkey's Classic Recipes for the Vegetarian Cook

Author: Carol Robertson

Robertson relates a series of captivating and delightful travel adventures in the first half of the book, unveiling the wonders of Turkey—from the ancient cities of Ankara to the spas at Bursa to the small village bazaars, where fresh vegetables line stone pathways and aged stucco homes. The second portion is dedicated to vegetarian foods and recipes. Over one hundred Turkish dishes, including Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and the ever-popular Baklava, await the cook wanting to explore Turkish cuisine.

Candymaking or Good Carbs Bad Carbs

2008-12-23T14:32:00.000-08:00

Candymaking

Author: Ruth A Kendrick

Now you can make professional-quality candies using normal kitchen equipment and utensils! Candymaking shows how to create a variety of sweets that look and taste just like they came from the finest candy store. Everything necessary to assure success-rain or shine-is clearly explained. Over 75 full-color photographs show techniques-and the irresistible results. All of your favorites are here-luscious caramels, tender brittles, marshmallows, divinity, lollipops, caramel corn, toffees, cherry cordials, truffles and fudges. This is a must-have for anyone who wants to be a sweets success!

Good Carbs, Bad Carbs

Author: Johanna Burani

When it was first published early in 2002, Good Carbs, Bad Carbs was the first book to use the phrase "good carbs" and to clarify how to adjust one's eating habits to strike the perfect balance of carbohydrates for optimum health, weight, and vitality. Now, in this new, completely revised edition, best-selling author Johanna Burani brings Good Carbs, Bad Carbs totally up-to-date—with references to the most recent research—and more useful than ever for everyone trying to figure out exactly what carbs they should be eating. The focus remains on using the glycemic index to identify the carbs that most help to lose weight, stay healthy, control blood glucose levels, and maintain energy throughout the day. This edition of the best-selling guide also includes a wonderfully helpful laminated 4-color pullout shopping guide, as well as twenty all new good-carb recipes.

Neiman Marcus Cookbook or The French Dont Diet Plan

2008-12-23T04:51:00.000-08:00

Neiman Marcus Cookbook

Author: Kevin Garvin

For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years' worth of legendary dishes in this lavishly illustrated cookbook.

From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.

Neiman Marcus Cookbook will delight the store's loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus's famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie.

Neiman Marcus Cookbook is a celebration of a store that has been a trusted institution for nearly a century, and of a cuisine that's been the favorite of discerning Americans for generations.

New interesting book: Corn Free Cookbook and Survival Guide or Bakers Field Guide to Christmas Cookies

The French Don't Diet Plan: 10 Simple Steps to Stay Thin for Life

Author: Will Clower

Wouldn’t you rather savor a buttery croissant instead of inhaling an artificially flavored diet shake? Isn’t taking a relaxing stroll preferable to pounding out early morning miles on the treadmill? The French live this way, yet stay thin and healthy. Now, with The French Don’t Diet Plan, you can, too!
In his groundbreaking book, The Fat Fallacy, Dr. Will Clower was the first to present a theory of how the French maintain low obesity and heart disease rates despite their seemingly “unhealthy” lifestyle. Dr. Clower learned that the French don’t worry about dieting but rather are more concerned with how they eat. That means paying attention to the taste, pacing, and enjoyment of meals, instead of counting calories, cutting fat and carbs, or taking guilt trips to the gym.
With The PATH, his revolutionary weight-loss plan, Dr. Clower has helped thousands of people lose weight, lower cholesterol, and increase energy. Now, in The French Don’t Diet Plan, Dr. Clower shows how easy it is to incorporate his remarkably effective techniques and the French lifestyle into a busy American day.
Dr. Clower has found that natural foods have overwhelmingly been pushed out of the American diet by what he calls “faux foods”: processed, additive-filled convenience products, often marketed as healthy with buzzwords like low fat and low carb. In addition, mealtimes should be a slow, sensual break for the body and mind—not a face-stuffing frenzy while standing up in the kitchen or sitting behind the wheel. As a result of such habits, Dr. Clower says, we are not eating what our bodies need, and we’re eatingin a way that is not conducive to proper digestion. Science shows this precise combination of factors causes weight gain.
The French approach is about taking the time to enjoy real food without guilt or deprivation. Not only a successful path to becoming thin for life, The French Don’t Diet Plan will help you put joie de vivre back into your relationship with food.
The Most Delicious and Decadent Way to Lose Weight

• Formerly forbidden foods, welcome back! Learn why butter, cheese, bread, and chocolate are health foods that keep hunger at bay. . . . See Step 2.
• Spend more time eating! Discover why you should plan on having seconds and make meals last longer. . . . See Step 5.
• Hate to work out? Find out why you don’t have to exercise to lose pounds—and how relaxation can help keep weight off for good. . . . See Step 10.
• Now you’re cooking. Enjoy dozens of easy recipes for satisfying comfort foods, from Hot Artichoke-Cheese Dip to Creamy Alfredo Sauce, and Double-Almond Biscotti to Practically Flourless Chocolate Cake. . . . See Easy Recipes for Fabulous Foods.

Publishers Weekly

While it may have once been true that the French have no weight problems, that's no longer the case: at the current rate, the French could be as fat as Americans by 2020. Neurophysiologist Clower (The Fat Fallacy) acknowledges only research supporting his premise, however, in this more pragmatic version of the bestselling French Women Don't Get Fat. Clower picks apart our bad habits and replaces them with healthier (and, incidentally, "French" ones), pushing, for instance, the French habit of obtaining calcium from food rather than supplements, quoting data indicating supplements are linked to kidney stones. In another example, he pits the French practice of eating butter against the American penchant toward margarine, citing butter as healthier. He later admits this is only true if you eat a little butter (eat a little margarine and the results will be similar). And so it goes throughout this sentimental homage to the French. The advice is, at heart, sound: eat fresh foods and smaller portions, and exercise more. Readers who would like to accomplish this nibbling Camembert while walking along the Seine will be pleased, although a stroll through the American food pyramid will net similar, though admittedly less romantic, results. (On sale Apr. 11) Copyright 2006 Reed Business Information.

IBS or Lessons in Wine Service from Charlie Trotter

2008-12-22T20:10:00.000-08:00

IBS: Food, Facts & Recipes: The Power of Food

Author: Tracy Parker

Irritable Bowel Syndrome affects 1 in 5 people around the world and is second only to the common cold as a cause of workplace absenteeism. Tracy Parker, a dietician who has spent six years in scientific research on IBS, has found that diet and lifestyle changes are the most effective ways of getting it under control. Along with extensive practical advice on what to eat and what to avoid, she offers in-depth scientific information on the causes and symptoms of the disease, how it’s diagnosed, and the dangers of leaving it untreated. To make her advice practically effortless to follow, there are 50 delicious, nutritious recipes, along with simple suggestions for relieving stress and getting support from family and friends.

Introduction     4
What is Irritable Bowel Syndrome?     6
Possible causes of IBS     8
Diet and IBS     10
A balanced diet     11
Dietary fiber     14
High and low fiber     15
Food intolerance or allergy?     18
Milk and dairy products     20
Lactose intolerance     21
A milk-free diet     22
Wheat     24
Exclusion diets     26
Food reintroduction     28
Other diet-related triggers     30
The symptom-linked approach     31
Symptom-linked groups     33
Probiotics and prebiotics     36
Some questions answered     38
Recipes
Breakfasts     40
Light bites     52
Main meals     68
Vegetarian     88
Desserts     102
Cakes and bakes     116
Index     126
Useful contacts and acknowledgments     128

Lessons in Wine Service from Charlie Trotter

Author: Edmund O Lawler

Go behind the scenes and explore Charlie Trotter's award-winning wine service program. Remove the pretense from wine service, learn about the relationship between the cellar & the kitchen! Third book in the "Lessons from Charlie Trotter" series.

	Introduction: Top 10 Tips for Slow Cooker Success	6
1	Meaty Main Dishes	10
2	Busy-Day Chicken and Turkey	54
3	Super Soups, Stews and Chilies	90
4	Slow-Cooked Sandwiches	130
5	Very Easy Vegetables and Sides	154
	Index	172

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

	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

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

	An Introduction to Candymaking	10
	Fondants	21
	Truffles & Fudges	45
	Caramels	61
	Divinity, Nougat & Marshmallow	75
	Jellies & Fruits	85
	Brittles & Hard Candies	95
	Microwave & Easy Candies	113
	Molded Candies & Compound Coatings	133
	Chocolate	145
	Mail Order Sources	155
	Index	156

Grilling Book

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

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

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

Table of Contents:

Restaurant Service or The Frugal Oenophiles Lexicon of Wine Tasting Terms

Restaurant Service: Beyond the Basics : Wiley Professional Restaurateur Guides

The Frugal Oenophile's Lexicon of Wine Tasting Terms

Winepassport or California Practical Cook Book

Winepassport: Bubbly: The Handy Guide to Bubbly Wines

California Practical Cook Book

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

Professional Cooking, Study Guide

What People Are Saying

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

Table of Contents:

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

Handbook of Frozen Food Processing and Packaging

150 Desserts for Special Treats

Malting and Brewing Science or How to Cook

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

Table of Contents:

How to Cook, Vol. 2

Cooking with Verjuice or 101 Things to do with Rotisserie Chicken

Cooking with Verjuice

101 Things to do with Rotisserie Chicken

Herbs for Texas or Vegetarian Feast

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

Vegetarian Feast

Christmas Eve Cookbook or Sharing the Vineyard Table

Christmas Eve Cookbook: With Tales of Nochebuena and Chanukah

Nancy K. Allen

Washington Post

The Washington Post

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

Table of Contents:

Bryant Family Vineyard Cookbook or Chafing Dish Possibilities

Bryant Family Vineyard Cookbook: Recipes from Great Chefs and Friends

Chafing Dish Possibilities

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

British Columbia Wine Country

Viticulture and Brewing in the Ancient Orient

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

Food Fabulous Food

Creating Community With Food and Drink in Merovingian Gaul

Table of Contents:

Transforming Rural Life or The Cheese Book

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

Booknews

The Cheese Book

Table of Contents:

Classic Brandy or Radical Hospitality

Classic Brandy

Radical Hospitality: Benedict's Way of Love

Publishers Weekly

Wines of the World or The After Work Thai Cookbook

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

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

Oysters or Fondue

Oysters (Quamut)

Fondue

Table of Contents:

Indian Spa Cuisine or Jewish

Indian Spa Cuisine

Jewish (Classic Cuisine Series)

Saturday Kitchen Cookbook or Erotic Foods

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

Erotic Foods: Grape goddess guides to good Living

Quick and Easy Cooking or Asian Diet

Quick and Easy Cooking

Asian Diet: Get Slim and Stay Slim the Asian Way

The Wild Olive or Well Filled Cupboard

The Wild Olive

Well-Filled Cupboard

Table of Contents:

Asian Bistro Cookbook or The Pasquotank Plate

Asian Bistro Cookbook

Linda Hutton

The Pasquotank Plate: Coastal Carolina Cuisine

2009 Chile Peppers Wall Calendar or 2009 Scotch Wall Calendar