Moosewood Restaurant Celebrates or Southern Belly

Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions

Author: Moosewood Collective Th

For three decades, the famed Moosewood Collective has prepared innovative meatless meals that have left vegetarians and non-vegetarians alike clamoring for more. Now, just in time for the thirtieth anniversary of their internationally acclaimed Ithaca restaurant, The Moosewood Collective presents their first-ever collection of menus for memorable occasions, with vegetarian specialties for every season.

Holidays and celebratory gatherings can present a challenge for vegetarian cooks who want to serve festive meals that will satisfy all of their guests. The Moosewood Collective has met this challenge brilliantly, with more than thirty-five ingenious menus that can transform even casual get-togethers into a party. Covering a diverse array of holidays and occasions both traditional and spur-of-the-moment, Moosewood Restaurant Celebrates provides the perfect excuse to get to-gether with friends and family more often. You'll find inspiring food ideas for all these and more:

• Traditional holidays, such as Thanksgiving, Ramadan, Kwanza, Passover, Diwali, and Christmas
• Family gatherings, from a casual Rainy Day Picnic on the Porch to an outdoor Labor Day Get-Together to a fully orchestrated Wedding or Commitment Celebration
• Just-for-fun events, perfect any time of year, including a Tapas Party, a Birthday Breakfast in Bed, and a Sports Night Supper

There is even an additional section on versatile party nibbles and celebration cakes to choose from, plus a chapter of delectable foods you can make to give (or mail) as gifts.

Filled with practical advice on preparing holiday feasts with the minimum amount of fuss, and incorporating the rich flavors and ethnic influences that the Collective is renowned for, Moosewood Restaurant Celebrates is an indispensable assortment of lively vegetarian menus spanning a dazzling array of cultures and occasions.

Publishers Weekly

The Moosewood Collective and its Ithaca restaurant celebrate 30 years of good vegetarian cuisine this year. With the increased popularity in vegetarian cooking, Moosewood has grown and developed its style in its roster of popular cookbooks. This new volume covers festive occasions and holidays from weddings to Father's Day, Halloween to Kwanza, which are challenging for everyone and more so for the vegetarian cook or those with vegetarian guests. Divided by season and then by celebration, this volume offers for each occasion a menu with recipes and useful hints for timings and presentation. The dishes have a modern, international feel. From the Southwestern Dinner Party with its refreshing Avocado Citrus Salad that brightens the Winter section, to the luscious Chocolate Souffl Cake that would happily grace any dessert buffet, most of the recipes are simple to produce. The ingredients are described fully in a very helpful glossary, and the recipes carefully explained and often finished with alternative variations. After three decades, this book shows how vegetarian cuisine has come of age and can be appropriate for any occasion. (Sept.) Forecast: This well-produced volume, timed with Moosewood's 30th anniversary, should prove successful as more people have switched to or included vegetarian dishes in their diet. Copyright 2003 Reed Business Information.

Library Journal

It's hard to believe that Moosewood, the venerable vegetarian restaurant in Ithaca, NY, is celebrating its 30th anniversary this year. In its tenth cookbook, the collective offers 35 menus for holidays and other festive occasions, organized by season, from Juneteenth and the Fourth of July to Passover and Cinco de Mayo. Some recipes include fish and thus are not strictly vegetarian, but substitutions are often suggested. There are both vegetarian and vegan menus for Thanksgiving-often a "problem holiday" for those who don't eat turkey-and a list of all the vegan recipes. An introductory section presents tips on entertaining, and make-ahead tips are included throughout. For most collections. Copyright 2003 Reed Business Information.

Books about: The Knowledge Evolution or Urban Economic Theory

Southern Belly: The Ultimate Food Lover's Companion to the South

Author: John T Edg

John T. Edge, "the Faulkner of Southern food" (the Miami Herald), reveals a South hidden in plain sight, where restaurants boast family pedigrees and serve supremely local specialties found nowhere else. From backdoor home kitchens to cinder-block cafés, he introduces you to cooks who have been standing tall by the stove since Eisenhower was in office. While revealing the stories behind their food, he shines a bright light on places that have become Southern institutions.

In this fully updated and expanded edition, with recipes throughout, Edge travels from chicken shack to fish camp, from barbecue stand to pie shed. Pop this handy paperback in the glove box to take along on your next road trip. And even if you never get in the car, you'll enjoy the most savory history that the South has to offer.

What People Are Saying

"I want to keep Southern Belly around for reference and rereading. That's why I keep fighting off the urge to eat it."—Roy Blount Jr.

Table of Contents:

Introduction: An Appetite for Context     XI
Alabama     1
Arkansas     31
(North) Florida     51
Georgia     75
Kentucky     105
Louisiana     127
Mississippi     163
North Carolina     191
South Carolina     219
Tennessee     243
(East) Texas     271
Virginia     295
Thanks     317
Photograph Credits     321
Places     327

Complete Encyclopedia of Wine or Zinfandel

Complete Encyclopedia of Wine: How to Choose and Enjoy Wines of the World

Author: Robert Joseph

From grape to glass, from Algeria to Zimbabwe, from grand Bordeaux chateaux to the most high-tech million-dollar wineries in California's Napa Valley, The Complete Encyclopedia of Wine covers everything about the world's most varied and complex alcoholic beverage.

With this totally updated and expanded edition of The Complete Encyclopedia of Wine, readers will learn how to find the best vintages of the leading vineyards and what food to eat with particular wines and how to buy with confidence and enhance their enjoyment of the liquor of the vine.

New interesting book: Old World New World or South Was Right

Zinfandel: A History of a Grape and Its Wine

Author: Charles L Sullivan

The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape.
Sullivan reconstructs Zinfandel's journey through history--taking us from Austria to the East Coast of the U.S. in the 1820s, to Gold Rush California, and through the early days of the state's wine industry. He considers the ups and downs of the grape's popularity, including its most recent and, according to Sullivan, most brilliant "up." He also unravels the two great mysteries surrounding Zinfandel: the myth of Agoston Haraszthy's role in importing Zinfandel, and the heated controversy over the relationship between California Zinfandel and Italian Primitivo. Sullivan ends with his assessments of the 2001 and 2002 vintages, firmly setting the history ofZinfandel into the chronicles of grape history.

Table of Contents:

	List of illustrations
	Foreword
	Preface
	Acknowledgements
1	How I Solved the Historical Mysteries Surrounding Zinfandel - Sort Of	1
2	Sojourn in the East	9
3	Ho! For California!	23
4	Plant Your Vineyards! Begin Now!	31
5	Boom! 1872-1890	40
6	The Haraszthy Myth	51
7	The Stealth Grape, 1891-1918	72
8	Prohibition and the Fresh Grape Deal, 1919-1933	84
9	The Two Faces of Zin, 1934-1969	98
10	Of Pendulums and Roller Coasters, 1970-1990	116
11	Fat Years, 1991-2001	130
12	The Mystery of Origins Solved - Probably	147
13	Into the New Century	167
App	Regional Summaries	179
	Notes	193
	Select Bibliography	209
	Index	213

The San Francisco Chronicle Cookbook or Guide to Good Food

The San Francisco Chronicle Cookbook, Vol. 1

Author: Michael Bauer

The food editor of the San Francisco Chronicle has assembled here a definitive collection of 325 recipes that represent the best of California cuisine--simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. 100 illustrations.

Publishers Weekly

With over 300 ethnically influenced, well-constructed recipes from the agricultural and culinary Eden of Northern California, this cookbook delivers great fun-and at a bargain. Culled by food editor Bauer and staffer Irwin from the 13,000 or so recipes published in the San Francisco Chronicle over the last 10 years, this selection is aimed directly at adventurous home cooks eager to try out new flavors. The style is modern melting pot: Fennel Coleslaw, Grape Salsa (with lemon and jalapeos), Japanese Moon-Viewing Noodles with whole eggs cooked in broth, Asparagus Chaat with Pistachios (served at room temperature with garbanzo beans, onions and cilantro), Jasmine Tea-Smoked Duck Breasts. Some of the country's top food writers contribute here: Laxmi Hiremath's Fragrant Creamy Lentils with Garlic; Copeland Marks's Sumatran Peanut Chicken (with chiles and coconut milk); and Flo Braker's Four-Star Rugelach. Best of all, these dishes are innovative without turning silly or fussy. Zesty Tomato Shortcakes use a savory corn bread batter, and White Lightning, a vegetable dish, combines turnips, daikon and jicama with lime juice and cilantro. The occasional margin notes, brief and pointed, offer only useful information (e.g., adding a little vitamin C to basil oil will help to retain its color). (Mar.)

New interesting book: Gluten Free French Breads and Baked Goods or Lebanese Food

Guide to Good Food

Author: Deborah L Benc

Guide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors. Question-and-answer sidelights address common food myths and concerns, and technology activities are suggested. Career descriptions and case studies highlight workplace skills that students gain through classroom learning. Health, consumer, safety, business etiquette, and environmental tips encourage students to apply information in their daily lives. Recipes include step-by-step directions and nutritional analyses. An extensive Foods of the World section introduces students to the culture and cuisine of over 30 countries and features tabbed pages to make chapters easy to find. Special features include charts, graphs, tables, case studies, critical thinking challenges, and numerous activities to engage the learner in the learning process.

BBQ Bash or Cajun Creole

BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie

Author: Karen Adler

Any party with Karen Adler and Judith Fertig at the helm is bound to be a success. With 100 creative, delicious recipes for entertaining with the grill or smoker, BBQ Bash is the key to partying with a touch of panache, from casual backyard get-togethers to more elaborate "black-tie" barbecues. The versatile dishes—from elegant appetizers and entrées, to refreshing sides and salads, to decadent desserts—offer all the flavor and flair of crowd-pleasing party food without any of the fuss. Recipes include Pancetta-Wrapped Radicchio, Fennel, and Potato Bundles; Creole Coffee-Rubbed Filet Mignon with Silky Crab Butter; Piquillo Pepper-Stuffed Chicken with Salsa Verde; Provençal Grilled Salmon with Rosemary and Mint Aioli; Grilled Pink Grapefruit and Orange Salad with Avocado; Planked Portobellos with Fresh Herb Grilling Sauce; Wine-Splashed Peaches, Plums, and Berries; and Golden Raspberry Meringues with Pistachios.

Judith Sutton - Library Journal

Here are three new titles to open the summer grilling season. Adler and Fertig (coauthors, Weeknight Grilling with the BBQ Queens) focus on entertaining, offering menus for a variety of occasions, helpful tips and suggestions, and a good introduction to grilling and smoking. Their recipes are fairly sophisticated, and many of them include variations as well as wine suggestions. For most collections.

Flay's first restaurant, Mesa Grill in New York City, now has locations in Las Vegas and the Bahamas. The owner and executive chef of several other restaurants, he is also one of the veterans of the Food Network. The recipes in Flay's eighth cookbook are organized by ingredient, from Asparagus to White Fish, and they feature his trademark big, bold flavors. There are full-page color photographs of many of the dishes, an introductory section on grilling, and a source guide for ingredients and equipment. Expect demand.

Schlesinger (chef/owner, East Coast Grill, Boston) and Gourmet executive editor Willoughby's Thrill of the Grill is a standard, one of the first grilling books to venture beyond all-American steak and chicken. Their latest title offers more mouthwatering recipes, from Coriander-Crusted Halibut with Tomato-Mint Chutney to Smoke-Roasted Oregano Leg of Lamb. First published in England and then Americanized, the book has the occasional odd Britishism (e.g., "joint" instead of "roast"). That aside, this attractive book is filled with dozens of color photographs; four-page spreads called "Flavor Footprints" provide basic recipes from the cuisines that have most influenced the authors, e.g., Mexican-Latin and Indian. Recommended for mostcollections.

Look this: Puff Pastry Perfection or Wine for Women

Cajun & Creole: 50 Classic Recipes

Author: Ruby Le Bois

Two deliciously distinctive cuisines united in one comprehensive, easy-to-use volume. Elegant and sophisticated Creole cooking ideas are presented alongside hearty and rustic Cajun food, so you'll never be stuck for inspiration.

Folk Art of Japanese Country Cooking or Best Vegetarian Recipes

Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World

Author: Gaku Homma

Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods.

Book about: Five A Day Fruit and Vegetable Cookbook or Taming of the CANDY Monster

Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads: 200 Bold-Flavored Recipes

Author: Martha Rose Shulman

For the committed or occasional vegetarian, the novice or experienced cook, The Best Vegetarian Recipes offers the best in vegetarian eating from new classics as well as updated favorites. Here are 200 uncomplicated and healthy recipes for everything from soups, quiches, and grains to main-course salads, stir-fries, side dishes, and desserts.

M770 Magic of Christmas or Joy of Liberace

M770 Magic of Christmas: Melt-in-Your-Mouth Recipes, Memories of Winter Fun and Handmade Gifts That Bring Holiday Cheer!

Author: Gooseberry Patch

The magic of Christmas is all around! We've included yummy treats like sweet & sticky s'more bars, Grandma's peanut butter fudge and baked apple donuts. You'll also find savory dishes like warm red-skinned potato salad, cheddar-basil biscuits and honey-glazed turkey breast...tried & true favorites. Our Magic of Christmas Cookbook includes easy ideas for making magical ice ornaments, a red mitten valance, a gingerbread wreath and much more.

Read also Miladys Standard Comprehensive Training for Estheticians or La Farmacia Popular

Joy of Liberace: Retro Recipes from America's Kitschiest Kitchen

Author: Karan Feder

Joy of Liberace: Retro Recipes from America's Kitschiest Kitchen is sooo Liberace! It is THE step-by-step guide to Liberace's favorite food, presented with all the panache of the glitziest pianist who ever tickled the ivories. Joy of Liberace is filled with the recipes that made America swoon in the '50s: Gilding-the-Lily Lasagna, Chicken a La King of Bling!, Flamboyant Flambe of Sirloin, Brawny Austrian Torte, "Spaghetti, Butter and Cheese-Oh My!," "Fruit, Fruitier, Fruitiest Salad," "Salamiami Bouquet," "Russian Salad (Tchaikovsky Loved This Salad!)," "Weenie Broil," and 75+ more recipes! These are classics that rocked Las Vegas and Palm Springs and are the culinary equivalent to the flamboyant music that kept viewers tuned in and turned on to "The Liberace Show."

Now, his cookbook—created with the Bling Cooking expert chefs at Liberace's beloved Riviera Hotel and Casino where he entertained for more than 20 years—shows you how to whip up the blingiest concoctions, proving that more is definitely More. This is the retro cookbook of the century; the cookbook that will go in everyone's time capsule.

Pulled together with the panache that is the signature of the world's greatest entertainer extraordinaire, the king of exuberant excess, Joy of Liberace features many never-before-published personal and candid photographs of Liberace with family and friends, images as over-the-top as Liberace liked to be. Many of these images have been colorized based on meticulous historical research conducted at the Liberace Foundation's archival library.

Joy of Liberace: Retro Recipes from America's Kitschiest Kitchen is officially sanctioned by the Liberace Foundation .

Complete Book of Soups and Stews or Low Carb Comfort Food Cookbook

Complete Book of Soups and Stews

Author: Bernard Clayton

From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions personal anecdotes and historical background. Now, in this beautiful updated hardcover edition, The Complete Book of Soups and Stews, Updated, he includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season.

He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter.

Clayton's first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade."

With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.

Table of Contents:

Contents

Foreword Introduction Equipment Important to Making Stocks, Soups and Stews How to Prepare the Six Vegetables Most Important to Stocks, Soups and Stews Stock: The Principal Ingredient Homemade vs. Store-Bought White Stock Brown Stock Chicken Stock Fish Stock Vegetable Stock Dashi (Japanese)

Consommé

Beef A Three-Meat Stew Greek Beef Stew Super Bowl Sunday Stew Steak Soup Ragout of Oxtail Cleat Oxtail Soup Philadelphia Pepper Pot Beef Stew with Sour Cream (Swedish)

Beef Stew in Red Wine, Burgundy Style Chicken Chicken Velvet Soup Chicken Liver Mousse Soup (Chinese)

Chicken Soup with Mushrooms Chicken Broth (Japanese)

Chicken Soup with Matzo Balls Year 1783 Chicken Soup with Pasta Chicken Soup with Stuffed Lettuce Pillows (Italian)

Delicious Chicken Noodle Soup Smoky Chicken Soup Avgolemono Soup (Greek)

Chicken Lemon Soup (Greek)

Clear Chicken Soup (Japanese)

Mulligatawny Egg Drop Soup (Japanese)

Chili Hernandez Chili con Came Pedernales Paver Chili

"Mom" Unser's Chili Minnie's Mild Chili Cincinnati Chili Chowders Fish Chowder Bahamian Fish Chowder Catfish Chowder Southern Shrimp Chowder New England Clam Chowder Southern New England Clam Chowder Manhattan Clam Chowder Nora Bennett's Clam Chowder Shrimp and Corn Chowder Nantucket Scallop Chowder Lobster Chowder Abalone Chowder Curried Chicken Chowder Chicken and Corn Chowder Corn Chowder Parsnip Chowder Cheese Stilton/Cheddar Cheese Soup Brie Soup Cold Roquefort Soup Cream of Gouda/Edam Soup (Dutch)

Double Gloucester Cheese Soup (English)

Fruit Apple Soup Polonaise Curried Pippin Soup Bluenose (Blueberry) Soup Chilled Cherry Soup Chocolate Soup Chilled MelonSoup Champagne Melon Soup True Melon Soup Chilled Black Olive Soup Chilled Teahouse Orange Soup Peach Buttermilk Soup Brandied Peach and Plum Soup Red Raspberry Soup Iced Fruit Soup (French)

Strawberry Wine Soup Chilled Strawberry Soup Grains Barley Prosciutto Soup Beet Soup (Finnish, Swedish)

Oatmeal Soup Sizzling Rice Soup Wild Rice Soup en Croûte

Rice Soup with Egg (Greek)

Barley Soup with Mushrooms and Chicken Lamb Lamb Shank and Lima Bean Soup Irish Stew Scotch Broth Lamb Soup with Egg and Lemon (Greek)

Lamb-Barley Soup Greek Lamb Stew Seafood Fish and Mussel Soup Normandie Cioppino, a Seafood Stew Clam Soup Crab Soup Billi Bi Mussel and Shrimp Soup (French)

Fish Ball and Watercress Soup (Chinese)

French Oyster Soup Stone Grabber Oyster Stew Oyster Stew Oyster Soup Hollandaise Saimin (Hawaiian)

Shrimp Bisque Turtle Soup au Sherry Bouillabaisse Provençale Vegetables Cream of Artichoke Soup Asparagus and Grab Soup (Vietnamese)

Avocado Soup Acapulco Avocado Cream Soup (Mexican)

Cold Avocado Soup Stuffed Bean Curd Soup (Chinese)

Bean Sprout Soup (Korean)

Austrian Green Bean Soup White Bean Soup (French)

Seven Bean Soup U.S. Senate Bean Soup Shaker Bean Chowder Bean and Pasta Soup (Italian)

Black Bean Soup Black Bean and Shrimp Bisque Feijoada (Brazilian)

Cold Green Bean Soup (Hungarian)

Sunday Soup (Cream of Bean)

Vinegar Bean Soup (German)

Borscht (Russian)

Cream of Broccoli Soup Old-Fashioned Cabbage Soup Cabbage Soup (Russian)

Old Country Cabbage and Pork Soup Puree of Carrot Soup (French)

Cream of Carrot with Ginger (French)

Cream of Cauliflower Soup Cream of Celery Soup Celery and Herb Soup Cream of Cucumber (Spanish)

Indian Hominy Stew Dandelion Soup (Italian)

Chick-Pea Soup (Spanish)

Spicy Garlic Soup (Spanish)

"Boiled Water" Soup (French)

Gazpacho Verde Herb Soup Leek and Potato Soup (English)

Cock-a-Leekie Soup (Scottish)

Lentil Soup Chicken Lentil Soup (Sri Lanka)

My Texas Auntie's Lentil Soup Cream of Lettuce Soup (German)

Miso Soup (Japanese)

Minestrone I Minestrone II Minestrone Peasant Style (Tuscany)

Le Alpi Minestrone Minestrone (low sodium)

Mushroom Soup with Parmesan Cheese Cream of Wild Mushroom Soup (English)

Cream of Morel Soup Chanterelle Mushroom Soup Under Puff Pastry (Swiss-French)

Onion Soup Les Halles (French)

Onion and Almond Soup (Spanish)

Green Onion and Forest Mushroom Soup Harvest Cream of Onion Soup Cream of Scallion Soup with Cheese Scallion Soup with Noodles Curried Parsnip Soup (English)

Peanut Soup (Nigeria)

Pea Soup with Mint (English)

Curried Green Pea Soup Hannah Maria's Green Split Pea Soup Green Split Pea Soup with Cheese (Italian)

Green Split Pea Soup with Wine Cream of Split Pea Soup (Swiss)

Dhal and Vegetable Soup (Sri Lanka)

Red Pepper Soup French Red Pepper Soup Potato Soup (Irish)

Russian Potato Soup Vichyssoise or Potage Parmentier Potato and Leek Soup Iced Cream of Pumpkin Soup Curried Pumpkin Soup Sour-and-Hot Soup (Chinese)

Squash Bisque, Country Style Creamy Pumpkin Soup Spinach Soup (Norwegian)

Leek Panade (French)

Sorrel Soup (Israeli)

Tomato and Wild Rice Soup Tomato-Dill Soup Sweet and Spicy Tomato Soup Iced Tomato and Basil Soup (Italian)

Cream of Fresh Tomato Soup with Thyme Tomato and Pine Nut Soup Bacon and Tomato Soup Turnip Stew (French)

White Turnip Soup (French)

Turnip Soup with Green Peas (French)

Vegetable Cheese Chowder with Beer A Garden Vegetable Chowder Mrs. London's Vegetable Soup Doubly Rich Country Vegetable Soup Watercress and Spring Onion Soup Basil and Zucchini Soup One Can Plus Five Soup Famous Full-Meal Soups and Stews Brunswick Stew Burgoo Gumbo Seafood Gumbo Two-Way Gumbo Chicken and Sausage Gumbo Goulash (Hungarian)

Garbure (French)

Seafood Jambalaya Pot-au-Feu (French)

Shabu-Shabu (Japanese)

Two Breads A Peasant Loaf Rich Com Bread Sauces Pesto Herbed Cheese Sauce Rouille To Garnish Spices, Herbs and Seasonings Important to Soups and Stews Standard Weights and Measures Glossary Index

Book review: The Israel Lobby and US Foreign Policy or William Wilberforce

Low-Carb Comfort Food Cookbook

Author: Mary Dan Eades MD

The revolutionary cookbook that satisfies all your comfort food cravings–from the New York Times bestselling authors of Protein Power

When you think about low-carb diets, do you picture complicated meal plans and bland foods that leave you with cravings? Do the words comfort food make you long for scrumptious delights like pancakes, ice cream, chocolate chip cookies, or fettucine alfredo–foods you thought you could never have on a low-carb diet?

If your answers to the above were yes and yes, you’re in for a huge surprise! You can have these foods and many more, thanks to The Low-Carb Comfort Food Cookbook. Drs. Michael and Mary Dan Eades and chef Ursula Solom give you unique, easy cooking tips and more than 300 yummy low-carb recipes for foods that help you keep your weight down and fulfill your cravings. In no time at all, you’ll be on an easy-to-follow low-carb plan that will allow you to stay thin and healthy–and feel great!

Southern fried chicken with pan gravy • Elegant biscuits Melt-in-your-mouth pancakes • Deluxe low-carb macaroni and cheese • Beef and mushroom crepes • Spicy corn chips Soft crust pizza • Low-carb beef stroganoff • Raisin rolls Breaded sole • Fettucine alfredo • Low-carb lasagna • Super banana bread • Low-carb tacos • Bean and cheese burritos • Best garlic bread • Eggplant parmigiana • Rich low-carb pound cake • Scrumptious low-carb cheesecake • Apple brown betty • Cheddar cheese waffles • Chocolate ice cream • Key lime pie • Sublime truffles

Chef Tell Tells All or Wine from Sky to Earth

Chef Tell Tells All: A Gourmet Guide from the Market to the Table

Author: Tell Erhardt

Chef Tell Tells All reveals the tips, techniques and short-cuts of a professional chef. Tell will show you how you can adapt these methods to your home kitchen and save yourself lots of time and energy. There are hundreds of clearly written recipes with a special international touch and over 100 illustrations to help teach and guide you through the text.

See also: Processing or Windows Group Policy Resource Kit

Wine from Sky to Earth: Growing and Appreciating Biodynamic Wine

Author: Nicholas Joly

From France's greatest winegrower-a chemical free, organic, wine-rich in the vital force of life.

Nicholas Joly's Loire Valley vineyard produces what has been called France's-or even the world's-best white wine. He grows and produces these wines without using any pesticides, herbicides or synthetic fertilizers in growing the grapes or using chemical additives during the winemaking process. He creates his beautiful wine by understanding and working with the subtle forces of nature. This practice founded by visionary Rudolf Steiner is called biodynamics and Nicholas Joly is one of the world's most respected practitioners and teachers. Sophisticated wine lovers, winegrowers, and new age horticulturists will enjoy this beautiful, poetic book about the earth, our food, and our lives. The striking photos of Mr. Joly's vineyard, planted by the Cisterian monks in 1130 and continuously cultivated, will inspire all to learn more about the Loire Valley, Joly's methods, and wine in general.

Crockery Cookery or Matching Food Wine

Crockery Cookery

Author: Mabel Hoffman

This cookbook invites culinary creativity. The reader is encouraged to use these recipes only as a foundation, adding a pinch of his own ingenuity to the pot.

Author Biography: Mable Hoffman who has been a professional home economist and food stylist, is the author of dozens of bestselling and award winning cookbooks.

Book review: Big Business Strong State or Rethinking Commodification

Matching Food & Wine: Classic and Not So Classic Combinations

Author: Michel Roux

As head chef at London's famed Le Gavroche restaurant and author of Le Gavroche Cookbook and Marathon Chef, Michel Roux practices a relaxed, informal approach to serving and enjoying wine. He offers a new take on pairing food and wine, like a Monkfish Stew with Garlic alongside a spicy Spanish rosé, or serving up a Chicken Satay with a flowery old Riesling. There are 120 recipes and serving suggestions for appetizers, cheeses, entrees, sides, and even dessert, all with recommendations for the ideal wine companion and the rationale behind his choices. As a bonus, Roux selects 15 world-class wines to design the perfect meals around, including Opus One and an '82 Chateau Latour, and offers engaging opinions on great vintages, vintners, and wines from around the world.

Publishers Weekly

Classic is a relative term, and for those who already know that sweet Charentais melon goes with a nice Pineau des Charentes, this book may be unnecessary. For everyone else, Roux (The Marathon Chef) provides some helpful hints on what to serve with Stilton, roast grouse, or cold seafood soup. But all of that is handled up front in a quick couple of pages. What follows, unexpectedly, is a rich, very rustic and generally French cookbook. Each recipe does end with a list of two or three compatible wines (and, occasionally, beers), but the essential lessons of this collection are the hearty dishes Roux has perfected in the more than 10 years he has been at London's Le Gavroche restaurant. Appetizers include Duck Scratchings, which are, as la Lyonnaise know, strips of duck skin crisped in fat. A menagerie of main courses include Braised Trout in Riesling, a bacon-stoked Rabbit Paella, and Lambs' Tongues with Watercress (which probably sounds more appetizing in French). A full chapter on the cheese course pairs deep-fried Camembert with Tasmanian Sparkling Wine, and Crispy Gruyere Pancakes with light Chianti. Additionally, a clever in-reverse section suggests what food goes best with a few important special wines. Photos. (Oct. 15) Copyright 2005 Reed Business Information.

No Bake Cookies or New York Times Country Weekend Cookbook

No Bake Cookies: More Than 150 Easy and Delicious Recipes for Cookies, Bars

Author: Camilla V Saulsbury

Flavors worth splurging for with little effort. Readily available ingredients. Perfect results time and again. These are the principles behind No-Bake Cookies.

It may be a surprise to learn that some of the best-tasting cookies and bars can be made without turning on the oven. No magic is involved, just a few time-honored techniques for producing irresistible goodies while the kitchen—not to mention the cook—remains cool. With an assortment of cereals, crushed graham crackers, cookie crumbs, butter, nut butters, cream cheese, and chocolate (and some delicious options for adding flavor such as dried fruits, nuts, toffee, coffee, vanilla, spices, and more), no-bake cookies are a matter of mere minutes in the making.

The recipes in No-Bake Cookies are a boon for busy home cooks with a penchant for sweet treats. They make “first time” cooking fun for kids, too. Even the youngest of children can help with measuring and stirring the ingredients while Mom, Dad, or big brother handle more demanding tasks such as chopping nuts and melting butter on the stovetop.

Most people are familiar with Rice Crispy treats, peanut butter bars, and chocolate-oatmeal no-bakes. No-Bake Cookies expands the horizon with such mouth-watering treats as Maple Praline Drop Cookies, S’Mores Clusters, Quick Caramel Delightfuls, Mixed Fruit, Seed & Nut Energy Bars, PB&J Bites, Maui-Wowie Macadamia Bars, Irish Creamy Mousse Bars, Key Lime Squares, Butterscotch Pudding Bars, Blackberry Mascarpone Bars, and dozens more.

So whether one is looking for a fun-time treat for the kids, a healthy snack for the lunchbox, a dream chocolate indulgence, or a creamy-cool summery icebox bar, a recipe from No-Bake Cookies cookbook always fits the bill.

New interesting book: Emily Dickinsons Herbarium or Elementary Food Science

New York Times Country Weekend Cookbook

Author: Linda Amster

Like fireworks on the Fourth of July, relaxing country weekends are an American summertime tradition and no newspaper knows better how to enjoy them in style than The New York Times. For decades, its food pages have featured recipes perfect for leisurely get-away weekends.  Now, many of the finest have been gathered by best-selling cookbook editor Linda Amster in The New York Times Country Weekend Cookbook, a collection that is sure to please every weekend wayfarer. Here are fresh and delectable dishes showcasing the best ingredients that local farm stands and markets have to offer, presented in chapters tailored to every aspect of a long weekend in the country or at the shore:

-The Cocktail Hour
-Quick Suppers After a Long Trip.
-Breakfasts and Brunches to Start the Day
-Lunches at the Beach, Near the Lake or on a Cool and Shady Back Porch
-Dinner: The Main Event
-A Visit to the Farm Stand
-Back to the City

From  celebrated chefs and food writers like Thomas Keller, Eric Ripert, Mark Bittman, Daniel Boulud, Rick Bayless, Jean George Vongerichten and others comes a storehouse of wonderful weekend recipes: ginger chili shrimp; grilled pizza with a choice of mouthwatering toppings; sizzling porterhouse steak with herb salad; buttermilk roast chicken; corn on the cob with flavored butters; a simple and spectacular free-form fruit tart. There is even an essay by Lee Bailey, the man who some believe invented the country weekend, that accompanies the recipe for a favorite dish he served to guests before they left for home on Sunday.  A selection of beverage suggestions -- everything from smoothies to teas to martinis-- rounds out this treasure trove for cooks. As a special bonus, a handy chart at the back of the book offers shortcuts to choosing the dishes that best fit your needs and schedule. The New York Times Country Weekend Cookbook is not only the must-have resource for your own country kitchen, but also the perfect gift for hosts from the Montauck to Malibu, the Berkshires to Big Sur, the Hudson Valley to the Napa Valley and every weekend getaway in between.

Eula Maes Cajun Kitchen or More So Fat Low Fat No Fat

Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island

Author: Eula Mae Dor

More than 100 traditional Cajun dishes are complemented with Eula Mae's reminiscences of her family and her years on Avery Island.

Publishers Weekly

Acadiana "Cajun" cooking, America's popular regional cuisine, is captured here by self-taught Dore, who has lived on Avery Island, La., since 1949. With her husband, she managed the Tabasco Company Commissary, cooking for the island's residents, visitors and owners, the McIlhenny family. The book, written with Bienvenu (a Cajun expert best known for co-authoring four books with Emeril Lagasse), is divided into seasons that reflect the rhythm of the island and the cyclical nature of the produce and ingredients used. Within each season, the recipes are divided into menus marking different events, from a May Wedding with Party Pecan Tarts using a flaky cream cheese pastry dough, through a Fourth of July Barbecue with its uncomplicated Commissary Cole Slaw and Eula Mae's Potato Salad (given a kick from Tabasco pepper sauce), to A Family Thanksgiving Feast with a simple Roasted Chicken. Brief descriptions before each recipe ("grits, for those of you not familiar with them, are simply finely ground corn") give the book a homey feel that echoes Dore's dishes, and the reminiscences that she sprinkles throughout add flavor and color to a book that brings this traditional regional style to kitchens everywhere. (Oct.) Copyright 2003 Cahners Business Information.

Library Journal

Avery Island, LA, is home of the Mclhenny Company, manufacturer of Tabasco sauce, and Dor has cooked for the McIlhennys and their employees for more than 50 years, first at the Tabasco Company Commissary and, more recently, for special events and celebrations. With coauthor Bienvenu, another authority on Cajun food, she presents 17 menus organized by season, from "Easter on the Cheniere" to "A Family Thanksgiving Feast" to "St. Patrick's Day in Acadiana," with 100 or so recipes for Cajun-style home cooking. Bienvenu introduces each menu with reminiscences from Dor , and there are black-and-white snapshots of her kitchen, family and friends, and favorite Avery Island spots. For local libraries and other collections on regional cooking. Copyright 2002 Cahners Business Information.

Interesting textbook: Reading Economic Geography or Transnational Urbanism

More So Fat, Low Fat, No Fat: Recipies for Family and Friends That Cut the Fat but Not the Flavor!

Author: Betty Rohd

200 more tempting recipes from the author of So Fat, Low Fat, No Fat that taste so good you'll never believe they're good for you!

Betty Rohde's first book, So Fat, Low Fat, No Fat, introduced the world to her delicious down-home low-fat food. In this new collection of sensible and savory dishes, you'll find recipes designed to please the palate and safeguard the waistlines of people who enjoy a well-stocked table without a lot of fuss in the kitchen. Now you can enjoy:

• Ham Swirls

• Sweet Potato Chips

• Oklahoma Lazy-Daze Tex-Mex Casserole

• Bayou Magic Chicken

• Sausage and Grits for Breakfast

• Old-Fashioned Banana Pudding

• Spaghetti Pizza

• Krispy Chicken

Betty shares her tips for cutting fat and spicing up your diet, as well as menu suggestions for a Christmas morning party, a New Year's buffet, sit-down dinners, informal brunches, and more. More So Fat, Low Fat, No Fat makes having company, whether the occasion is casual or formal, a cause for celebration.

Table of Contents:

Contents

SUCCESSFUL ENTERTAINING Cooking for a Crowd Fat Facts Tips for Cutting the Fat Substitutions Seasoning Tips Appetizers Soups and Salads Poultry Meats and Fish Cheese, Rice, and Bean Dishes Pasta and Pizza Vegetables Potatoes Breads Cakes, Pies, and Cookies Desserts Beverages Breakfast Potpourri Menus Hints and Tips Index Metric Equivalencies

Fondue Cookbook or Eaters Choice

Fondue Cookbook: Over 100 No-Fuss Fondue Recipes for Fun Entertaining

Author: Gina Steer

Fondue has enjoyed a rebirth of popularity among culinary trendsetters. This cookbook goes beyond the traditional bread-and-cheese routine--its 80 recipes feature fresh flavors from around the world, beautifully presented in mouthwatering color photos. The Fondue Cookbook is the perfect gift for hosts and hostesses, gourmet cooks, and even novice cooks.

Gina Steer is an established cooking writer and is currently the cooking editor for a British women's magazine. She also hosts a radio show on cooking and entertaining.

Read also Business in Action or Strategic Management

Eater's Choice: A Food Lover's Guide to Lower Cholesterol

Author: Nancy Goor

Fully revised and updated, Eater's Choice recommends a simple method to reduce your risk of heart disease by up to 60 percent. Eater's Choice, a nationwide bestseller, is recommended by doctors and professional dietitians more often than any other book for people who want to lower blood cholesterol and live longer, healthier lives. The cornerstone of the Goor series, this fully revised edition recommends recent groundbreaking methods to control cardiac risk factors and provides information about the latest cholesterol-lowering drugs. Updated food tables make it easier than ever to choose the right foods for your diet.

Publishers Weekly

Ron Goor, a biochemist who has coordinated cholesterol programs at the National Institutes of Health and the Heart Institute, recommends a calorie-based diet in which ``sat(urated)-fat'' calories account for no more than 10% of the total. The sound advice isn't new, and the charts, graphs, study results and warnings will appeal most to those already converted to low-fat, low-cholesterol eating. Others may be intimidated by the book's intensity. Nancy Goor, who has collaborated on children's books with her husband, contributes low ``sat-fat'' recipes emphasizing fowl, seafood and vegetables. Some recipes have higher sodium levels than seem necessary but, on the whole, these dishes are a welcome addition to the growing body of low-fat, low-cholesterol dishes. Turkey cutlets with artichoke-cream sauce, vegetable souffle with tahini sauce and peanut butter bread will encourage readers to invest energy in healthful cooking. The ``quick'' designation, although used somewhat freely in describing recipes, does include items such as scallops Caribbean, breaded turkey cutlet and mushroom soup that may help readers to resist high-fat, high-cholesterol fast foods. Illustrations. (January 29)

Table of Contents:

	A Note on the Fifth Edition
	Foreword
	Introduction
1	For You	1
2	It's Your Heart - Keep It Ticking	6
3	The Evidence	19
4	Is Your Blood Cholesterol Too High?	30
5	Eater's Choice: Eating for Life	39
6	Making the Right Choices	62
7	Where's the Fat?	68
8	From Theory to Practice	99
9	Other Risk Factors for Coronary Heart Disease	113
10	The Real World	123
11	Ensuring a Balanced Diet	144
12	Cholesterol Guidelines: From Tots to Teens	151
13	One Week of Meal Plans	164
	Recipes	175
	Food Tables	229
App	The Nitty-Gritty of How to Keep a Food Record	505
App	NIH Adult Treatment Panel Guidelines	515
App	NIH Children and Adolescents Treatment Guidelines	516
App	Explanatory Notes for Guidelines	517
	Glossary	518
	References and Resources	522
	Index	527
	Table of Equivalent Measures	540
	Order Forms for Choose to Lose and Eater's Choice Low-Fat Cookbook	541
	Eater's Choice Pocket Companions	542

New Book of Whole Grains or Month of Meals

New Book of Whole Grains: More than 200 Recipes Featuring Whole Grains, Including Amaranth, Quinoa, Wheat, Spelt, Oats, Rye, Barley, and Millet

Author: Marlene Anne Bumgarner

Easy-to-make, delicious, and satisfying, whole grains are low in fat and cholesterol but terrifically high in fiber--and full of those "magic" antioxidants. They are also the foundations of a healthy diet. In The New Book of Whole Grains, Marlene Bumgarner covers more than a dozen grains in an easy-to-use grain-by-grain format. She provides nutritional information, tips on buying and storing for maximum freshess, and a brief historical profile for each. Bumgarner offers more than 200 recipes to turn these nutritional powerhouses into delicious appetizers, entrees, soups, muffins, cookies, cakes, breads, and side dishes, many of which are vegetarian. Any home cook eager to provide his or her family with healthy, delicious food, packed with flavor and nutrients, will delight in this clear and engaging guide.

Recipes Include: Amaranth Granola Cereal, Sour Cream Triticale Waffles, Quinone Tabouleh Salad, Sesame Rice, Brown Rice Risotto, Spinach Dumplings, Black-eyed Chicken, Barley and Shrimp Casserole, Oatmeal Macaroons, Peach Rye Crisp, Hasty Pudding, Sorghum Gingerbread, Pumpkin Nut Bread, and many more!

See also: Before You See Your First Client or A Practice That Works

Month of Meals: Soul Food

Author: Roniece Weaver

Meal planning made easy with great soul food! Finally, 28 days of new menu choices with foods that readers want to eat. Pages are split into thirds and offer interchangeable, mix-andmatch breakfast, lunch, and dinner choices. No matter which combination is chosen, exchanges and nutrients are correct for the entire day automatically! Month of Meals: Soul Food includes more than 55 recipes for African American and Southern favorites.

Recipes include:

• Ernestine's Pigeon Peas and Rice
• Chicken and Dumplings
• Fried Okra
• Soulful Chili

Roniece Weaver, M.S., R.D., L.D., and Fabiola D.Gaines, R.D., L.D., are founding partners of Hebni Nutrition Consultants, Inc., and they cochair the Cultural Diversity Committee for the Central Florida American Diabetes Association in Orlando.

Table of Contents:

	Introduction	7
	Soul Food Sensations	8
	Fast Foods	9
	The Six Food Groups	10
	How to Use This Book	11
	The Menus	19
	Snacks	53
	Nutritional Analyses	58
	Index to Recipes	74

Great Party Fondues or New York Times Dessert Cookbook

Great Party Fondues

Author: Peggy Fallon

Easy to make and serve, fun for guests to share, and of course, always great-tasting, fondue is truly the perfect party food. In Great Party Fondues, Peggy Fallon covers everything the home cook needs to know about cooking and serving fondue. The book includes expert advice on fondue pots and equipment, ingredients, safety tips, and even fondue etiquette, as well as tempting, easy-to-make recipes for cheese fondues, savory fondues, dessert fondues, and dipping sauces. The recipes include traditional favorites like Classic Swiss Fondue, Classic Beef Fondue, and Chocolate Midnight Fondue; international dishes such as Bagna Cauda and Rumaki; and innovative new recipes such as Parmesan Fondue with Pesto, Chipotle Sweet Potato Fondue, and Spiced Orange-Cranberry Fondue. The book is illustrated throughout with 28 bright, stylish full-color photographs. With its fun, colorful design, straightforward entertaining advice, and simple, no-fuss recipes that are easy to make ahead, Great Party Fondues is a must-have for anyone who loves entertaining at home.

Go to:

New York Times Dessert Cookbook: 440 Recipes for Every Kind of Sweet to Make at Home

Author: Florence Fabricant

A large, comprehensive book of the best dessert recipes from The New York Times in every catagory -- so broad and rich, it can become a classic shelf staple

Publishers Weekly

New York Times readers who find themselves clipping from the paper's well-respected Dining pages will appreciate this comprehensive collection. Divided into straightforward chapters including Cakes; Pies and Tarts; Fruit Desserts; and Candies, this tome includes over 400 recipes. After an authoritative introduction, readers can dive straight into tempting recipes penned by noteworthy chefs, including Nigella Lawson (Strawberry Pavola) and Charlie Trotter (Brioche Tarts with Blue Cheese, Walnuts and Quince). The editor's own enticing recipes, like Blueberry-Ginger Gratin and Maple Caramel Custard, are mixed in among those gathered from top-notch restaurants including Cornmeal Biscotti from the Gramercy Tavern and Toasted-Almond Pound Cake from the Gotham Bar and Grill. The Menu Suggestions section at the end of the book seems unnecessary and odd (why Cornmeal Biscotti for Superbowl Sunday and not the Chocolate Cheesecake suggested for Father's Day?), but the Sources for Ingredients and Equipment is useful for bakers throughout the country (all include Web addresses). The Basics chapter, which includes "building blocks" for desserts, comprises easy-to-follow directions for essentials such as Flaky Pastry Dough, Chocolate Frosting and Pie Shells. Boxed essays by Times writer Amanda Hesser and other culinary experts offer entertaining and informative reads on food and food-related topics. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

Fabricant, a longtime food writer for the New York Times, has selected more than 400 dessert recipes that have appeared in the paper's food section over the last ten years. Coming from chefs, cookbook authors, and home cooks, as well as regular contributors to the Times (including Fabricant herself), they range from simple comfort food to elaborate restaurant creations. There are also essays on topics ranging from "Endangered: The American Layer Cake" to "Gadgets Worth Keeping," along with a good introduction to basic ingredients, a section on wine and dessert, and menu suggestions for holidays and other celebrations. Essential for any baking collection. Copyright 2006 Reed Business Information.

I Cant Chew Cookbook or 125 Best Gluten Free Recipes

I-Can't-Chew Cookbook: Delicious Soft Diet Recipes for People with Chewing, Swallowing, and Dry Mouth Disorders

Author: J Randy Wilson

When a medical condition forced his wife to eat only soft foods, the author developed 200 recipes that were soft, nutritious, and delicious. Containing recipes for soups, main dishes, vegetables, and desserts, this unique cookbook will help non-chewers fully enjoy their meals.

Table of Contents:

Contents

Foreword....................ix
Preface....................xiii
Acknowledgments....................xv
Chapter 1 * The Science of Nutrition Today....................1
Basic Nutritional Guidelines....................2
Chewing Difficulties May Mean Different Nutritional Needs....................5
Chapter 2 * More Nutritional Information....................7
Major Nutrients: Their Functions, Food Sources, and Dietary Reference Intakes (DRIs)....................7
Body Mass Index (BMI)....................11
Calorie Recommendations....................13
Chapter 3 * Tips for Getting the Most Out of Meals....................14
Dealing with Problems Swallowing and/or Chewing....................14
Enhancing the Dining Experience....................16
Adapting Foods for a Soft-Food Diet....................17
RECIPES....................19
Beverages....................21
Soups....................43
Entrées....................69
Vegetables....................125
Desserts....................163
Index of Recipes....................196

Interesting book:

125 Best Gluten-Free Recipes

Author: Donna Washburn

125 Best Gluten-Free Recipes features the type of sensational food that is typically avoided in gluten-free diets. Tasty and innovative recipes for everything from baked goods, pasta dishes, appetizers and family meals to mouth-watering desserts. These are recipes everyone can enjoy, whether they are affected by gluten intolerance or not.

Here are some of the inspired gluten-free recipes you can enjoy: Orange Pecan Struesel Muffins, Country Harvest Loaf, Broccoli-Cheddar Cornbread, Thin Pizza Crust, Tomato Rosemary Bread, Double Chocolate Cheescake with Raspberry Coulis, Fudgy Brownies, Lemon Poppy Loaf, Peanut Butter Cookies.

Ready Set Eat or Beans Lentil and Tofu Gourmet

Ready, Set, Eat!: 200+ Quick & Delicious Dinner Recipes

Author: Gooseberry Patch

Gooseberry Patch's brand new cookbook, Ready, Set, Eat!, is chock-full of helpful tips and delicious recipes that can be whipped up in a snap! Fill the freezer with wonderful make-ahead meals, prepare delicious dinners in just 30 minutes, and turn ho-hum leftovers into tasty new dishes.

Interesting book:

Beans, Lentil and Tofu Gourmet

Author: Editors of Robert Ros

We are all aware that beans, lentils and tofu are sound basics for a healthy diet. But whatever the virtues of the food, to many of us it sounds boring and lacking in flavor. Beans, Lentil and Tofu Gourmet will introduce you to recipes that are not only healthy but also satisfyingly delicious.

Imagine fabulous bean recipes like 'Romano Bean Stew,' 'Buttered Beans with Red Peppers,' and 'Massimo's Shrimp and Beans.' These recipes are inventive, nutritious, and above all mouthwatering. The appealing variety of recipes could have you eating legumes every night. In Beans, Lentil and Tofu Gourmet you will also find appetizing lentil recipes like, 'Lentil with Saffron Scented Meat' and 'Lentil Soup Italian Style.' Any qualms you may have ever had about tofu, will be dispelled with these tofu recipes. 'Pea Tops with Pancetta' and 'Tofu, Braised Roasted Pork with Tofu and Green Onions,' and 'Curry Fried Tofu Soup with Vegetables and Udon Noodles' are recipes that are sure to please even the most tofu resistant palette.

Beans, Lentil and Tofu Gourmet offers more than 125 great recipes in combination with preparation hints , nutritional information and analysis. Legumes are the foundation of a sound, healthy diet. The USDA has pronounced soy (the basis for tofu) one of the healthiest foods currently available.

From the Editors of Robert Rose comes this collection of imaginative and delicious legume recipes. We bring you good health and great food.

Mark Knoblauch

The Beans, Lentils & Tofu Gourment offers recipes featuring these items without arbitrarily excluding meat.

(October 4, 2000) - Birmingham News

Though they are not usually regarded as gourmet foods, the collection of recipes ... may change that perception.

KLIATT

For many years, beans, lentils and tofu have been considered to be "good for you." But to also be considered "gourmet"? The tantalizing range here of recipes from around the world gives a whole new perspective on these foods. All the recipes are relatively quick and easy to prepare and use ingredients that can be found in most supermarkets. You will also learn nutrition facts about beans, lentils and tofu; the essentials of how to buy and store them; and various cooking techniques. The recipes in this cookbook represent the best from several past cookbooks also published by Robert Rose Publishers. Some of the featured recipes are: Cheese and Salsa Quesadillas, Filipino Black Bean Soup with Shrimp, Black Bean and Sausage Gumbo, Maple Baked Pork and Beans with Varamelized Apples, Indian Fry Bread Tostadas, Potato and Chickpea Stew with Spicy Sausage, and Salmon over White and Black Bean Salsa. This fabulous collection offers not only healthy but great-tasting food! KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2000, Firefly, Robert Rose, 192p. illus. index. 26cm., $18.95. Ages 16 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , July 2001 (Vol. 35, No. 4)

Internet Book Watch

The Beans, Lentils & Tofu Gourmet offers more than 125 delicious recipes for appetizers, soups, salads, chili, stews, casseroles, meat, poultry, fish, vegetarian, pasta, grain, and side dishes. From Black Bean and Sausage Gumbo, Wagon Boss Chili, and Bean Burgers with Dill Sauce, to Yahni (Greek beans with onions), Indian Frybread Tostadas, and Lentil and Pancetta Antipasto, The Beans, Lentils & Tofu Gourmet is a cornucopia of wonderful, unique, and memorable dining ideas. This outstanding, ardently recommended recipe collection is enhanced with sixteen pages of full-color photographs, kitchen tips, serving suggestions, plus helpful information on buying, storing and cooking legumes and tofu.

Chocolate or Kevin Zralys American Wine Guide

Chocolate

Author: Trish Desein

In every form—cakes, flans, crusts, sprinkles, sauces—chocolate is the national favorite. Chef Trish Deseine provides 100 easy and original recipes, each one accompanied by a truly mouthwatering photograph. The dishes are arranged into practical groupings, such as Chocolate with Crunch, Chocolate for Kids, Chic Chocolate and Chocotherapy.

This delicious collection includes a special section on the tricks and techniques and the various tools used in professional kitchens to carve, mold, melt and form chocolate to suit every possible need. From dainty to decadent, there is something in this book to fill every fantasy about chocolate.

The tasty selections include:

• Honey-glazed chocolate madeleines
• Chocolate granola
• Chocolate body paint
• Rolled chocolate cake.

Look this: The Serotonin Power Diet or Basic Clinical Massage Therapy

Kevin Zraly's American Wine Guide

Author: Kevin Zraly

“Americans are drinking more wine now than they ever have before,” noted Kevin Zraly, and that burgeoning interest led him to create the first edition of this sparkling guide, devoted solely to American wines. The only book to cover vineyards from all 50 states (yes, including Alaska!), it quenched our need for advice on this booming, underserved subject. Now it’s revised, and this new “vintage” is better than ever, with even more information for wine lovers to savor. Everything previously included is still intact—the fascinating history and background details, the magnificent spreads with maps of the wine-growing areas, the handsome labels, the fact boxes on each state, the great wine selections from Kevin (many at under $15). But now each state-by-state entry will include enhanced coverage of vineyard tours, existing wine trails, and how to purchase wine, as well as Kevin’s always-entertaining and informative personal anecdotes. There’s also greatly expanded information on six of the top ten wine producing states: Pennsylvania, Virginia, Colorado, North Carolina, Texas, and Michigan. And the volume looks fantastic too, with an improved trim size and paper that makes it easier to use. Of course, all the wine lists and recommendations are completely up-to-date.

Complete Book of Small Batch Preserving or Favorite Recipes from Quilters

Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Author: Ellie Topp

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The

Books about:

Favorite Recipes from Quilters: More Than 900 Delectable Dishes

Author: Louise Stoltzfus

More than 900 favorite recipes from quilters across North America! From Ham Loaf to Peach Stuffed Chicken Breasts, from Sourdough Dinner Rolls to Raisin Bran Muffins, from Cranberry Coffee Cake to Oatmeal Brownies, from Beef and Lentil Salad to Baked Onion Soup, and from Pineapple Bread Pudding to Fudge Pie, this wonderful collection mirrors the lives of quilters far and wide.

Many quilters are devoted homemakers who enjoy cooking almost as much as quilting. Many other quilters develop recipes and invent shortcuts to decrease food preparation time, freeing themselves to spend more time by their quilt frames and sewing machines. This easy-to-use cookbook is packed with their simple and elegant recipes.

Also includes more than 100 anecdotes about cooking and quilting from the lives of these remarkable women and men.

Table of Contents:

	Introduction	3
	Appetizers	5
	Salads	28
	Soups	50
	Breads, Rolls and Muffins	67
	Meat Main Dishes	94
	Pasta Main Dishes	146
	Vegetable Dishes	156
	Pies	182
	Cakes	197
	Cookies and Bars	225
	Desserts and Candies	255
	Breakfast Foods	285
	Beverages	299
	Condiments	304
	Index	317
	About the Author	331

Moveable Feasts or The Ultimate Tailgaters ACC Handbook

Moveable Feasts: The History, Science, and Lore of Food

Author: Gregory McName

Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. Still others are now grown in places that would have seemed impossible in the past—bananas in heated greenhouses in Iceland, corn on the fringes of the Gobi Desert, tomatoes on the International Space Station. But how did humans discover how to grow and incorporate these foods into their diet in the first place? How were they chosen over competing foods? In this charming and frequently surprising compendium, Moveable Feasts gathers revelations from history, anthropology, chemistry, biology, and many other fields and spins them into entertaining tales of discovery while adding more than ninety delicious recipes from various culinary traditions around the world.  Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen.

KLIATT

Have you ever wondered about the history of a particular food? Well, here is a delightful book that answers those questions. Each chapter contains a brief history of the food, basic nutritional information and trivia, all related in a conversational tone, followed by several recipes containing the featured ingredient and suggestions for further reading. Some of the 30 foods discussed are: apple, chocolate, coffee, garlic, honey, peanut, plum, soybean, tomato and watermelon. All recipes accompanying these diverse food histories have been adapted for the modern kitchen. Gregory McNamee is the author of 28 books and has also published articles in a wide variety of periodicals including Smithsonian and Sierra. He is also a contributing editor for Encyclopedia Britannica. This is a fascinating book. Reviewer: Shirley Reis

Pauline Baughman - Library Journal

All food is the product of history, but who ate the first tomatoes and garlic, and how did they become so important in our diet and ubiquitous at the grocery store? Writer, journalist, editor, and critic McNamee presents a cultural geography of how food, such as broccoli, corn, rice, and honey, has moved about the planet. Each chapter contains a brief history of the food, basic nutritional information, and trivia, spun together in a chatty, conversational tone, followed by several recipes containing the featured ingredient and suggestions for further reading. While the primary focus is supposedly history, this title is heavy on anecdote with its true focus on storytelling. Recipes seem like a bit of an afterthought and, on occasion, in some ways unrelated to the text. Nevertheless, this amusing volume will likely appeal to casual readers; serious scholars of food history, as well as those writing reports, will want to explore further reading. For larger collections.

Read also Vodka 1000 or Ayurvedic Cookbook

The Ultimate Tailgater's ACC Handbook

Author: Stephen Linn

More than 50 million Americans participate in “tailgating” at college campuses during football season. Between the students and the alumni, and the visitors, a crush of fans are looking for places to park, to eat, to take part in traditional activities for each campus, and learn more about the school and team history. For the first time ever, fans can find the details at every campus in their favorite conference. Want to eat barbecue while you're visiting USC? Want to know more details about massive Michigan Stadium? Need a place to stay for that game in Clemson? Choose your conference, which encompasses all teams in all divisions, pack the ULTIMATE TAILGATER’S HANDBOOK in the car, and you're ready. Recipes, local venues and rules, sidebars about unique activities in each place, side tours, insider tips, photos and helpful maps will help make your game day the best ever. Includes Boston College, Clemson, Duke, Florida State, Georgia Tech, Maryland, Miami, North Carolina, N.C. State, Virginia, Virginia Tech and Wake Forest.
Stephen Linn is a reporter who markets Ultimate Tailgater television and news features around the country. He lives in Nashville.

Table of Contents:

Boston College Miami Clemson North Carolina Duke N.C. State Florida State Virginia Georgia Tech Virginia Tech Maryland Wake Forest

101 Things to Do with Yogurt or Quotable Wine Lover

101 Things to Do with Yogurt

Author: Geneva Stringham

Yogurt is not just for breakfast anymore - it's now become a staple for those looking to lose weight, add calcium and protein to their diets, and ensure a healthy bacterial balance in the body. Did you know that nutritious yogurt can take the place of sour cream in most dishes?

Discover all the uses for this healthy and delicious staple in 101 Things to Do With Yogurt! Recipes include Santa Rosa Chicken, Smoothie Coolers, Orangeade Cake, Crispy Chicken Parmesan, Creamy Fruit Dip, Dutch Honey Bread, Hamburger Stroganoff, Yum-Yum Cupcakes, Chicken Puffs, Tortilla Wheels, Best-Ever Pancakes, French Cherry Cheese Pie, Yogurt Cheese, and more!

Go to: The Easy Way to Stop Smoking or Bipolar Disorder Survival Guide

Quotable Wine Lover

Author: Kate Fiduccia

Oenophiles will drink a toast to this collection of more than 400 quotes that explore the essence of the world's oldest libation. The wit and wisdom come from a variety of wine lovers, ranging from poets and writers to contemporary chefs, sommeliers, and celebrities.

What People Are Saying

William F. Buckley
To buy very good wine nowadays requires only money. To serve it to your guests is a sign of fatigue.

Bette Davis
Never, never trust anyone who asks for white wine. It means they're phonies.

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook or Cooking Free

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook: Featuring More Than 150 Recipes

Author: Bonnie Sanders Polin

Ranked as the #1 heart hospital in America eleven years running by U.S. News & World Report, Cleveland Clinic is also world-renowned for its life-saving medical breakthroughs, including bypass surgery. The hospital performs more open-heart surgeries and transplants than any other hospital in America. Now, emphasizing prevention, it has teamed with cookbook authors Bonnie Sanders Polin and Frances Towner Giedt to create the most complete and easy-to-follow plan yet for preventing heart disease: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.

Polin and Giedt have developed outstanding recipes that taste too good to be good for you (but are), ranging from Cajun Grilled Shrimp with Fresh Pineapple Salsa to Chipotle Chicken and Corn Tamale Pies, All-American Meatloaf, and even New York-Style Cheesecake. The authors also provide a week's worth of menus for each of three caloric plans to take the guesswork out of eating from morning to night.

With this guide handy, there’s no irksome hunt for answers to heart-related diet and fitness questions. Just turn the pages to find:

• How many eggs can be safely consumed per week

• Lists of foods rich in omega-3 oils and tips on avoiding mercury in fish

• Ideas for healthy snacks under 200 calories

• Strategies for eating out

• Why fiber is the key to good nutrition

• How to choose the healthiest protein–and the facts on soy

• The latest findings on alcohol

• How using a pedometer can keep you out of a gym

• How to calculate a healthy body weight

• How tokeep kids fit and cope with finicky eating habits


Backed by the reputation of Cleveland Clinic, this all-in-one guide is the easy, enjoyable way for Americans to care for their hearts and live longer, healthier lives.

Publishers Weekly

Though they haven't unearthed any groundbreaking information, the authors-along with experts from the heart hospital the U.S. News & World Report ranks as number one in the U.S.-provide a comprehensive and straightforward heart health manual and recipe collection. The first section is all about lifestyle, covering such topics as risk factors for heart disease, dietary habits and managing stress. Polin and Giedt, specialists at the Cleveland Clinic, provide the recipes, which account for the majority of this volume; they aren't particularly cutting edge, but they're easy and healthy, feature clear nutrition information and generally contain interesting and sometimes intense flavors. Entries such as Grilled Black Sea Bass over Summer Vegetables with Japanese Dressing; Red Snapper Taco with Mango Salsa; Grilled Chicken Breasts with Warm Balsamic Strawberries; Spicy Black Bean Cakes with Cilantro Yogurt could pass muster at most dinner parties. There are even desserts, including a Luscious New York-Style Cheesecake, which is made with low-fat cottage cheese and a sugar substitute, so while it may not taste quite like the real thing, it does give an option for a creamy sweet treat. Tips for stocking a pantry and suggested shortcuts make the idea of heart healthy cooking doable. (Jan.) Copyright 2006 Reed Business Information.

Library Journal

The Cleveland Clinic has been in the healthy heart business since 1921. This makes two of its specialists, Polin and Giedt (coauthors, The Joslin Diabetes Gourmet Cookbook), qualified to write a guide to staying heart-healthy. Here, they encourage healthy eating and lifestyle choices that not only prevent cardiovascular disease but also promote overall health. Though the book is broken into halves, it may be read in any order. The first half, "Lifestyle Guide," covers various aspects of heart health (e.g., risk factors for cardiovascular disease, body weight, exercise) as well as nutritional advice (e.g., a prescription of fiber, fats, protein). Once the reader understands the science and theory of being heart-healthy, the book's second half, "The Cookbook," provides more than 150 recipes incorporating all these new facts and suggestions. Recipes are broken down by meal, and some have icons identifying them as quick to make, great for children, or suitable for serving at occasions. Recommended for all public libraries with either cookbook or consumer health collections as well as for medical libraries with consumer health collections.-Rachel M. Minkin, Graduate Theological Union Lib., Berkeley, CA Copyright 2006 Reed Business Information.

Book review: Lion House Entertaining or Pocket Guide to Scotch Wisky

Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities

Author: Carol Lee Fenster

Now you can enjoy your favorite recipes with creative alternatives to gluten, dairy, eggs, and sugar.

Does wheat sensitivity keep you from eating hearty breads? Or lactose intolerance mean the end of ice cream? Not anymore! Nutrition expert Carol Fenster has spent years developing recipes free of the food allergens that wreak havoc on your health, but full of the flavors you love.

Because so many of the 6 to 7 million Americans with food allergies have sensitivities to more than just one food, Fenster has created dishes that remove five of the most common allergens-gluten, dairy, eggs, and sugar-providing one book full of delicious recipes for you and your entire family, no matter what your individual dietary needs.

Complete with tips on cooking without traditional ingredients and conversion tables that will show you how to substitute alternative ingredients in your own recipes, this book can help keep you healthy while allowing you to indulge in delectable breads, entrйes, and desserts.

Library Journal

According to Fenster (Wheat-Free Recipes and Menus), 11 million Americans have some type of food allergy. As a nutritionist and someone who is gluten-intolerant herself, she is qualified to tackle the subject. Most of the recipes featured here are not only gluten-free but also omit egg, dairy, and sugar, as many people, she notes, have allergies to multiple foods. These varied and appealing dishes include breakfast items, breads, appetizers, entr es, and desserts, as well as seasoning mixes, bread crumbs, and sauces. Typically, the recipes contain only a few if any special ingredients, and an appendix lists sources for out-of-the-ordinary items, e.g., xanthan gum, which improves the texture of baked gluten-free goods. Other appendixes provide information on various flour, egg, dairy, and sugar substitutes; lists of common foods that may be sources of these allergens; a glossary; and a list of resource groups for those with food allergies. A good choice overall, especially for larger cookery collections or where there is interest.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2005 Reed Business Information.

Fridas Fiestas or Ultimate Candy Book

Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo

Author: Guadalupe Rivera

In the tradition of the best-selling Monet's Table, Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life.Full-color photographs.

New interesting textbook: Addressing the Human Capital Crisis in the Federal Government or Model Security Policies Plans and Procedures

Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats

Author: Bruce Weinstein

Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.

If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.

Library Journal

Weinstein's book, in the same style as his Ultimate Ice Cream Book, offers 100 or so basic recipes for delectable candies plus variations on the theme--many recipes, in fact, include close to a dozen versions in all. The candies are organized into the three general categories of the subtitle and range from Fudge-in-a-Minute to Turkish Taffy (in grape, peach, and even fig flavors) to Hazelnut Brittle. There's even a recipe for homemade chewing gum. With its abundance of recipes, this is a good companion to Carole Bloom's several less-ambitious candy-making titles (e.g., Truffles, Candies, & Confections, Crossing Pr., 1996). Copyright 2000 Cahners Business Information.

More Healthy Homestyle Cooking or Webers Art of the Grill

More Healthy Homestyle Cooking: Family Favorites You'll Make Again and Again

Author: Evelyn Tribol

The Queen of easy home cooking serves up more than 200 outrageously good recipes. And they're good for you!In this long-awaited sequel to her million-copy bestseller Healthy Homestyle Cooking, Evelyn Tribole proves once and for all that home cooking can be just like Grandma used to make-- minus the fat and fuss! From easy oven-baked goodies like Spiced Apple Muffins to down-home Sunday dinners like Barbecue Pot Roast with Roasted Garlic Mashed Potatoes, these innovative new recipes will have your family clamoring for more, more, more! And with no hard-to-find ingredients or time-consuming techniques, you'll have no problem using these recipes again and again. An award-winning dietitian, Tribole reviews the basics of nutrition and clears up the confusion surrounding carbohydrates, sodium, fatty acids, and phytochemicals. She also reveals her insider secrets to recipe makeovers, both tried-and-true and brand new. Here's a hint: Straight substitutions don't always work. (Anyone who has spread fat-free cream cheese on a bagel knows the truth in this.) Lots of reliable fat-saving swaps and flavor-boosting tricks are out there, and Tribole knows them all. Besides sound nutritional wisdom and fail-safe cooking tips, what truly sets this book apart are the simple recipes, so delicious that you'll forget how healthy they are. For breakfast or brunch, try a new twist on an old favorite: Stuffed French Toast. In a hurry? Fifteen-minute meals like Speedy Tostadas or Spicy Garlic Shrimp will prevent a pit stop at the local fast-food joint. Expecting company? Chicken Kiev or Beef Pinwheels are sure to impress, and you can cap the meal with a satisfyingly sweet slice of PeanutButter Pie or Strawberry Cheesecake. With chapters on meatless main dishes, salads, appetizers, side dishes, and a range of "pastabilities," More Healthy Homestyle Cooking has something for everyone at every course. In each and every recipe, Tribole explains exactly how she reduced the fat, calories, cholesterol, and sodium or increased the fiber. Plus, she provides a complete nutritional analysis and a Nutrition Scorecard that takes a before-and-after look at calories and fat. Packed with useful information, personal anecdotes, and easy recipes that have proven appeal, More Healthy Homestyle Cooking is sure to be as popular as its predecessor. Also includes: * Step-by-step guide to recipe makeovers, with substitution chart * Secrets of using reduced-fat foods * Six key flavor-boosting tricks * More than 50 Health Notes on the healing powers of food * More than 80 Homestyle Hints with Tribole's timesaving tips and sensible kitchen wisdom * Easy ways to get more whole grains and vegetables into your diet * "Daily 6-5-4-3 Countdown" to simplify the Food Guide Pyramid * "Plate Model of Eating" takes the guesswork out of meal planning * Big chapter of 15-minute meals * Complete nutritional analysis with every recipe

Publishers Weekly

In this follow-up to her 1994 bestseller Healthy Homestyle Cooking, Tribole continues to teach readers how to lighten up a varied assortment of family-pleasing dishes by using a smart collection of replacement ingredients and a refreshing dash of common sense. Don't cut out the mascarpone and cocoa so essential for tiramisu, she urges; pair them with fat-free cream cheese and sponge cake, swirled with frozen light whipped topping. Appetizers, entr es, "fixings," desserts and baked goods have all been revamped the Tribole way, and she tells exactly how she did it in two information-packed introductory chapters (one featuring helpful "conversion" charts--change coconut flakes to coconut extract and save 337 calories!). Each recipe has a "nutritional scorecard" totaling fat and calories before and after; tricks for making changes (such as using fruit puree for shortening in cakes); and a complete nutritional analysis. Some selections are naturally light and easy--Broiled Sole with Olive Topping or Portobello Pizzas (the caps serve as "crusts"). Others, like Chicken Kiev, demand more tinkering. If the goal is to have your Cheesy Green Enchiladas and eat them, too, then Tribole's methods will be great weapons in the battle against the bulge. (Oct.) Copyright 2000 Cahners Business Information.|

Library Journal

Tribole is the author of Shape magazine's "Recipe Makeovers" column (but only one of these recipes appeared there), and her first Healthy Homestyle Cooking title has sold more than a million copies. For each recipe, she gives a "Nutrition Scorecard" listing calories and fat before and after her low-fat, low-calorie, low-cholesterol, high-fiber makeover. Many of the recipes are somewhat old-fashioned--Orange-Pineapple Fluff Gelatin, Chicken Kiev (though now stuffed with light Muenster cheese instead of herbed butter), Creamed Tuna on Toast--and the low-fat/no-fat substitutions make others seem like a shadow of their former selves. Obviously, however, there will be a good deal of demand. Copyright 2000 Cahners Business Information.

Table of Contents:

Contents
Acknowledgments
Nutrition Update
Recipe Makeover Secrets: New and Tried-and-True
Homestyle Bakery
Brunch Specials
Nibbles for One or a Crowd
15-Minute Meals
Relax while It Cooks
Homestyle Beef and Pork
Finger-Lickin' Chicken and Turkey
Family-Pleasing Meatless Meals
Pastabilities
Salads Big and Small
Fixings and Trimmings
Best-Loved Desserts
Resources
Index
Conversion Chart

See also: Santa Monica Farmers Market Cookbook or Martin Yans Quick and Easy

Weber's Art of the Grill: Recipes for Outdoor Living

Author: Jamie Purvianc

Bringing grilling to a whole new level, this delightful cookbook includes all the techniques, tricks, and tools of the trade, plus more than 100 tempting recipes. Color photos.

Gourmet Magazine

Art of Grillmakes you think Michelin stars. This book can stand up to any coffee table at home. The photographs accompanying recipes are gorgeous, and handily all of the recipes are paired with wine.

Library Journal

This lavish book from the grill manufacturer includes full-page color photographs (of the extreme close-up, "big food" variety) of every recipe and a techniques section illustrated with attractive watercolors. The upscale, sophisticated recipes, ranging from Grilled Scallops with Fresh Pea Sauce to Fettuccine with Grilled Radicchio and Roquefort Cheese, are interspersed with a few spreads called "Settings" that portray the good life (e.g., "Wine Country Lunch"). Recommended for collections where grilling books are popular. Copyright 1999 Cahners Business Information.

Potato or Naked Chef

Potato (Williams-Sonoma Collection Series)

Author: Williams Sonoma

Layered in a creamy gratin, shaped into rustic gnocchi with pesto, or puréed into a comforting soup, potatoes are a versatile ingredient in any cook's kitchen. As a light summer dish or a hearty winter supper, potatoes lend themselves to nearly any means of preparation and can be served at any time of year.

Williams-Sonoma Collection Potato offers an array of more than 40 recipes for time-honored favorites as well as delicious new ideas. Whether you want to make perfectly crisp, golden French fries or try spicy roasted fingerling potatoes dipped in a tangy sauce, there are dishes in these pages to please everyone. A chapter of potato salads will help you find an innovative version of this classic using artichokes, feta cheese, or red bell pepper to take along on your next picnic. And, a chapter devoted entirely to breakfast will make your mornings brighter with offerings such as hash browns and sweet potato pancakes with orange-honey butter.

Enticing photographs help you decide which dish to prepare, and photographic side notes highlight key ingredients and techniques, making Potato much more than a fine collection of recipes. An informative basics section and extensive glossary round out all you need to know to make the versatile potato a delicious part of any meal.

Book review: Busy Peoples Slow Cooker Cookbook or 100 Best Vegetarian Recipes

Naked Chef

Author: Jamie Oliver

Now in paperback, the two cookbooks that introduced us to Jamie Oliver and his groundbreaking concept of paring down food to its bare essentials

Stop making reservations, and start cooking dinner! Jamie Oliver introduces us to his concept of "naked" food, and shares his simple, feisty, and delicious recipes that combine bold flavors with fresh ingredients. Oliver's cookbooks appeal to anyone who wants to prepare fantastic meals but doesn't want to spend all night cooking.

The Naked Chef, filled with more than 120 fuss-free recipes and with full-color photographs throughout, proves that even kitchen novices can make perfect foolproof roast chicken, homemade ravioli, five-star risotto, and a chocofreak's dream chocolate tart.

The Naked Chef is an international bestseller, and has sold more than 200,000 copies in hardcover in the U.S.

In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!

The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.

Jamie Oliver started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight and has since become an international culinary superstar. He is now running Fifteen, one of the best restaurants in London and the subject of the television series Jamie's Kitchen. Jamie has written for The Times, as well as for GQ and Marie Claire magazines. He currently writes for Delicious magazine in the UK and Australia. His shows Oliver's Twist and The Naked Chef can be seen on Food Network. He also started and continues to be involved with the charity Cheeky Chops, which provides training and mentoring for disadvantaged young people, allowing them to follow their dreams and become chefs. Jamie lives in London with his wife, Jools, and their daughters, Poppy and Daisy.

Publishers Weekly

With charming finesse, 24-year-old British chef and BBC television cooking show host Oliver argues a convincing case for "getting naked" in the kitchen. His home-cooking philosophy advocates "stripping down those [restaurant] recipes to something quite basic, and adapting them to what I had in cupboard, pantry, refrigerator or garden." The 120 recipes are organized into 12 chapters--herbs and spices, soups, salads and dressings, pasta, seafood, meats, vegetables, legumes, risotto and couscous, bread, desserts--with a concluding section on stocks and sauces. Oliver's suggested list of ingredient staples--English mustard, durum semolina, couscous, sea salt, soy sauce and capers, among others--reflects today's global pantry. His culinary approach synthesizes top-quality, fresh ingredients with fundamental culinary concepts (e.g., composed salads, soups from stock) upon which readers can build. Oliver dispenses helpful tips and advice with boyish enthusiasm: "the perfect risotto should slowly ooze across the plate--the fact that it isn't moving tells you that it's too dry. Yuck!" Succinct, user-friendly recipes range from traditional English home-cooking favorites, like Pot-roasted Rabbit with Rosemary, Thyme, Sage and Lemon, to international comfort foods, such as Fragrant Green Chicken Curry. A stellar pasta chapter showcases photogenic renditions of Beet Tagliatelle with Pesto, Mussels and White Wine, and Ravioli of Borage, Stinging Nettles, Marjoram and Fresh Ricotta. This is functional home cooking at its grooviest: Oliver delivers a hip classic that will appeal to a new generation of modern epicureans who face the challenge of cooking within the confines of tiny urban kitchens on time-pressed schedules. (Oct.) Copyright 2000 Cahners Business Information.

Library Journal

No, Oliver--who looks more like a 16-year-old soccer player than a well-known chef with a best-selling cookbook (in England) and a BBC series to his credit--is not naked; it's his recipes that have been stripped down to the basics and then adapted into a "repertoire of simple, delicious, and feisty" dishes, as he puts it. Writing in a casual, conversational style, Oliver, currently at London's acclaimed River Caf , comes across as as unpretentious and appealing as his recipes, from Ravioli of Smashed Fava Beans, Mint, and Ricotta to Asparagus with Any Interesting Melting Cheese to Fast-Roasted Cod with Parsley, Oregano, Chile, and Lime. There are mouthwatering color photographs of many of the dishes, and interesting kitchen observations are scattered throughout. Unusual but thoroughly engaging, this is strongly recommended. Copyright 2000 Cahners Business Information.

People

Oliver looks like Mick Jagger but keeps his apron on; it's the chow that's naked...Oliver's natural charm shines even brighter than the glossy pictures

GQ

Women love guys who can cook. Which explains why Jamie Oliver is as big in the UK as Oasis's Gallagher brothers...In other words, he is everything we-and our gourmet-loving girlfriends-wish we were.

Table of Contents:

Introduction ... 3
First Move ... 7
Herbs and Spices ... 11
Soups ... 14
Salads and Dressings ... 28
Pasta ... 44
Fish and Shellfish ... 82
Meat, Poultry and Game ... 106
Vegetables ... 134
Legumes ... 156
Risotto and Couscous ... 168
Bread ... 182
Desserts ... 196
Stocks, Sauces, Bits, Bobs, This, That and the Other ... 222
Index ... 240
Thanks ... 248