Saturday, January 31, 2009

Aboutcom Guide to Shortcut Cooking or Handbook of Industrial Seasonings

About.com Guide to Shortcut Cooking: 225 Simple and Delicious Recipes for the Chef on the Go

Author: Linda Larsen

Don't want to turn on an oven? Want to eat a delicious meal but wash only one pan? The About.com Guide to Shortcut Cooking features 225 timesaving recipes for beginner chefs and foodies alike! This cookbook helps you prepare homecooked meals in less time without sacrificing flavor and creativity. Linda Larsen, the Busy Cooks Guide at About.com, reveals insider tips for shortcuts anyone can use to create delicious meals in no time.

Featuring speedy recipes for: 30-Minute Cinnamon Oat Scones, Three-Ingredient Melon Salsa, Slow Cooker Belgain Beef Stew, Microwave Tandoori Chicken, 5-Minute Lemon Sole, Italian Strata from Leftovers, 20-Minute Roasted Creamy Corn, No-Bake Chocolate Fudge Cheesecake. These easy-to-follow recipes cut down time but not taste!



Book about: Google Apps or Professional Web Design

Handbook of Industrial Seasonings

Author: E W Underriner

Contents: Introduction * Seasoning Ingredients * Mediterranean Leaf Products * Spices from Asia * Ingredient Hygiene and Safety * Development of the Seasoning Industry * Typical Seasoning Formulations * How Seasonings Are Used * How To Specify a Seasoning * Selecting a Seasoning Supplier * References'



Table of Contents:
1Introduction1
2Seasoning ingredients20
3Herbs and spices43
4Typical seasoning formulations62
5Specifying a seasoning80
6Selecting a seasoning supplier107
7Ingredient hygiene and safety: quality management systems119
Index155

Friday, January 30, 2009

Smothered Southern Foods or Parties With Pizzazz

Smothered Southern Foods

Author: Wilbert Jones

"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!"
—Donna Hodge, food editor, N'DIGO magapaper

Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry Cobbler. Is your mouth watering yet? These decadent, flavor—rich dishes are part of the long Southern tradition of "smothered" foods.

Rooted in the author's upbringing and peppered throughout with personal anecdotes, Smothered Southern Foods explains the simple art of "smothering" as nothing more complicated than covering one food with another food or sauce, while baking or braising the dish in a covered skillet or pot. Vegetables, meats, and even desserts can be smothered, and the results are any food lover's delight.

With tips on buying and storing vegetables, easy—to—follow directions and serving suggestions, and recipes for 105 mouthwatering favorites, Smothered Southern Foods is a delicious way to bring the true taste of the South into your own home, the way Southern chefs have cooked for generations.

"Foods that bring us comfort and are just darn good!"
—Art Smith, bestselling author of Back to the Table

Includes scrumptious recipes for these smothered classics:

Creamed Onions
• Buttered Kale
• Fricassee of Clams
• Sole in White Wine Sauce
• Chicken and Rice
• Pepper Steak
• Bourbon Pumpkin Pie
• Rum—Raisin Pears

. And many more!

"Finger—licking meals for a new generation of soul food lovers."
—Retha Hill, vice president of Content, BET. com.

Library Journal

Although smothered may conjure up visions of foods cooked in a rich sauce-such as Crawfish Etouf e or Ham and Red-Eye Gravy-the term actually refers to any food cooked in a covered pot with some liquid. Jones's new book, then, includes both the aforementioned classic dishes and simpler recipes such as Okra and Tomatoes and Hot and Spicy Chicken. Jones is the author of The New Soul Food Cookbook and Mama's Tea Cakes, and here again he includes many treasured family recipes and stories about growing up in the Mississippi Delta. For most collections on regional cooking. Copyright 2006 Reed Business Information.



Books about: International Business Law and Its Environment or The OLeary Series

Parties With Pizzazz

Author: Marci Mohan

Parties with Pizzazz makes planning children's Halloween, Winter, and Valentine parties easy. With over creative ideas each party is unique and is scripted from start to finish. The party begins with a large group activity called a mixer. Then, the students become involved in a team builder, which separates them into small groups. Within these groups, the party continues with games, crafts, and treats.



Wednesday, January 28, 2009

Italian Holiday Cooking or Cookoff

Italian Holiday Cooking: A Collection of 150 Treasured Recipes

Author: Michele Scicolon

Whether it's Carnivale, Christmas, or Sunday dinner, Italians have a special flair for celebrating. In this inspired new cookbook, food and wine writer Michele Scicolone brings the zest and joy of Italian traditions into American homes. Here are 150 authentic recipes for every occasion and taste, from antipasti and savory pies to pasta, risotto, and polenta; from second courses to an array of special dolce cakes, cookies, and other desserts.

Enjoy Christmas Eve Seafood Salad; Chocolate Passover Cake; Roasted Chestnuts; Fettuccine and Chick Peas for the Day of the Dead; Channukah Fried Chicken; Zeppole, and other dishes sure to make memories. Italian Holiday Cooking also contains fascinating history and lore and stories of homeland traditions Italian-American families have kept alive in the United States.



Books about: Análise de Afirmação Financeira

Cookoff: Recipe Fever in America

Author: Amy Sutherland

Competitive cooking isn't limited to Iron Chef. Across America, amateur chefs cross spatulas at more than a thousand competitions covering numerous states and a pantry full of ingredients. Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country—from the Great Garlic Cookoff to the National Chicken and National Beef Cookoffs, from the World Champion Jambalaya Cooking Contest to the Pillsbury Bake-Off®, the Holy Grail of competitive cooking. When the fanatics gather—be they chiliheads or barbecue fiends—and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroat, and (sometimes) delicious world.

Author Biography: Amy Sutherland has been a food and features writer for fifteen years. Her articles have appeared in the Boston Globe, Disney magazine, and other publications.

Publishers Weekly

In this engrossing look at the competitive cooking circuit, journalist Sutherland follows the trail of competitions and a small group of regular participants. These often fanatical competitors, complete with their own Web sites and chat rooms, square off against the amateur one-time-only contenders at local and national levels across the country. With a healthy dose of humor, Sutherland conveys the inside stories and nail-biting moments as the regulars face off. From developing recipes to matching serving wear to outfits, the bravado of the male players and the disasters and pitfalls that can ensue for both regular and amateur alike, this work takes a long, thorough look at this American phenomenon. From chili contests that are more like frat parties to the National Chicken and National Beef competitions, Sutherland crisscrosses the country and along the way conveys her growing enthusiasm for and fascination with why one recipe or dish wins and another loses. She intersperses winning recipes with the account of her own growing delight, which leads her to enter a competition herself. Doing for cookoffs what Anthony Bourdain did for the restaurant business with Kitchen Confidential, Sutherland delivers a wonderful portrait of a true slice of Americana that should have readers reaching for their recipe files and saying, "I can do that." (Oct.) Copyright 2003 Reed Business Information.

Library Journal

Hidden behind the names of recipe contest winners on the covers of checkout-line magazines is an entire subculture of food competition. Flooding cookoffs and recipe contests with their entries, regular contestants-there are more than the reader may have realized-and casual entrants rework old favorites and new trends to win sometimes lucrative prizes. Food writer Sutherland of the Portland Press Herald (Maine) spent a year crisscrossing the country, getting close to contestants at bakeoffs, chili cookoffs, county fairs, and other competitions. While the food that Sutherland encounters is occasionally dismal, she seldom judges the competitors, no matter what their back story. Each chapter is neatly self-contained, and while the winners of each cookoff are sometimes telegraphed a bit early, the reader will enjoy what amounts to a series of short epics; winning recipes follow several chapters. An engrossing read, this is suitable for public libraries.-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.



Tuesday, January 27, 2009

How to Zest a Lemon or Blessed Isle

How to Zest a Lemon: Basic Cooking Techniques (and Recipes) from A to Z

Author: Kim Upton

Here's a cookbook for the person who wants to cook but can barely boil water, who enters the kitchen only with caution and despite dire predictions of disaster by family and friends. Kim Upton is coming to the rescue with amazingly simple skills for culinary success and mouthwatering recipes that anyone can master. Her incredible "Techniques" section teaches all the basics: it's like a series of private cooking lessons. Novices who work their way from A (aerating) to Z (zesting) will have an excellent base from which to create almost any dish. Learn blanching by making peach crostata; mincing by preparing pasta with garlic and bacon; and roasting by whipping up rosemary chicken. To top it off, there's advice on kitchen essentials and entertaining tips.



Go to: Moms Updated Quick Meals Recipe Box or Vivir Bien

Blessed Isle: Recipes from Pawleys Island

Author: Episcopal Church Women of All Saints Par

In the 1700s settlers considered it a blessing that their rice crops flourished on the island. In the 1990s you'll consider it a blessing to own their island recipes. Interspersed throughout are Bible verses, facts about South.



Monday, January 26, 2009

Low Fat Low Carb Southwest Cookbook or Sweetly Southern

Low-Fat, Low-Carb Southwest Cookbook

Author: Anne Greer McCann

This new book reinvents Anne McCann's award-winning and nationally renowned Southwest dishes. Her expert and detailed advice, make this a cookbook especially reader-friendly.



Table of Contents:
Forewordix
The Basics1
Salsas and Dips27
Appetizers and Snacks47
Salads68
Soups, Stews, and Chili88
Main Dishes100
Tortilla Specialties139
Accompaniments168
Desserts184
Index201

New interesting textbook: Out to Brunch or Brothers in the Kitchen

Sweetly Southern: Delicious Desserts from the Sons of the Confederate Veterans

Author: Lynda Moreau

Home-tested favorites from Confederate kitchens.

Southerners don't need to keep their sweets to themselves. They are ready to share them with you. This companion to the best-selling Confederate Cookbook features nearly two hundred favorite recipes, from Rebel Rum Cake to Huckleberry Pudding, submitted by members of the Sons of Confederate Veterans. Collected from kitchens across the country, these tasty treats include historical confections like Lady Baltimore Cakes and contemporary favorites like Peanut Butter Pies. Heirloom photographs and anecdotes about Confederate ancestors round out this nostalgic, yet useful, volume.

Lynda Moreau, an active member of the United Daughters of the Confederacy, is also the editor of The Confederate Cookbook ($25.00, $45.00 boxed limited edition).

R. G. Wilson is commander in chief of the Sons of Confederate Veterans.



Sunday, January 25, 2009

Wild About Turkey or Dulce lo vivas

Wild About Turkey: Tantalizing Tastes of Turkey and All the Trimmings, With Recipes for Thanksgiving......and Beyond

Author: National Wild Turkey Federation

Delightful stories and quotes from notable turkey hunting enthusiasts begin each chapter of this volume produced in conjunction with the National Wild Turkey Federation. Stuffed full of turkey recipes for wild or domestic birds, regional Thanksgiving menus, and low-fat favorites, this cookbook offers up all the trimmings your table will allow. The book contains favorite recipes of NWTF members and their supporters, with special sections dedicated to Thanksgiving turkey leftovers and juicy, deep-fried whole turkeys.



New interesting book: Grilling or New Great American Writers Cookbook

Dulce lo vivas: la reposteria sefardi

Author: Ana Bensadon

Dulce y mбgica como el pueblo que la creу, la reposterнa sefardн ha sabido combinar desde el siglo XV sus raнces espaсolas con las diferentes tradiciones culinarias de los paнses de acogida. Contiene todas las recetas tradicionales que distintas mujeres de todo el mundo han enviado a la autora para conseguir esta completa e inйdita recopilaciуn de una de las cocinas mбs antiguas.



Friday, January 23, 2009

100 Great Pasta Sauces or Trucos para organizar fiestas y eventos

100 Great Pasta Sauces

Author: Sally Griffiths

This irresistible book present a hundred quick and easy recipes—so anyone can create a pasta masterpiece. Delectable ingredients—Prosciutto ham, toasted walnuts, blue cheese, seafood, even caviar—provide the sophisticated flavors of these surprisingly simple-to-prepare sauces. From pestos or a classic Bolognese to more exotic creations, like Oyster and Champagne Sauce, this book is an essential companion for the pasta lover, an inspiration for the everyday chef, and an ideal source of delicious, fool-proof recipes.



Book about: Introduction to Information Systems or Fast Track UML 20

Trucos para organizar fiestas y eventos (Tricks for Organizing Celebrations and Events)

Author: Paula Mercadal

Loaded with tips and solutions to make life easier, this series offers advice on such tasks as cleaning your home, finding a job, and even matters of the heart--offering practical advice to help live a more productive and stress-free lifestyle.



Thursday, January 22, 2009

Best Cellar or The Wicked West

Best Cellar

Author: Jeff Smith

If it happens in a wine cellar, Jeff Smith has done it. As owner-operator of Carte du Vin, the country's leading wine cellar management company, Smith knows his wine. In THE BEST CELLAR, he lays out step-by-step advice on how to buy and sell, how to maintain your collection, and how to prepare a Carte du Vin wine cellar inventory. A must-have book for wine lovers, his adventures in the wine trade make for an insightful and riotously funny read.



New interesting book: Congregational Health or Post Pregnancy Pilates

The Wicked West: Boozers, Cruisers, Gamblers, and More

Author: Sherry Monahan

Explores the Wicked Old West through its saloons, drinks, card games and loose women.



Wednesday, January 21, 2009

Dori Sanders Country Cooking or Slow Cooked Comfort

Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand

Author: Dori Sanders

Dori was taught to cook homegrown foods in her mother's kitchen: dishes like Smothered Chicken, Fried Green Tomato Parmigiana, Warm Honey Gingerbread, and Pecan Pie with Black Walnut Crust. And every recipe had a story to go with it.

Along with classic Southern dishes, Dori's own fresh-picked favorites, traditional hearty fare, and cooking for Northerners, Dori includes innovative ways to substitute sugar and fat using fresh fruits and vegetables to add sweetness and flavor.



New interesting textbook: The European Union or Help Wanted

Slow-Cooked Comfort: Soul-Satisfying Stews, Casseroles, and Braises for Every Season

Author: Lydie Marshall

Celebrated cookbook author and beloved teacher Lydie Marshall presents 120 comforting, simple, and delicious recipes for succulent one-dish meals in this natural follow-up to her acclaimed Soup of the Day.

In this latest collection, Lydie focuses on fish, poultry, meat, and vegetables that have been simmered in aromatic broths and sauces. Unparalleled in flavor, these dishes resonate with the coziness of family suppers, hearth, and home. Although these meals epitomize the pleasures of comfort food, the recipes are simple and direct, often requiring just one pot. These make-ahead dishes actually improve with time and are perfect for busy home cooks who want maximum flavor with minimal fuss. Featuring Provençal Beef Stew, which will warm you on the coldest winter day, or a light and satisfying Zucchini and Tomato Custard, featuring the flavors of late summer, Slow-Cooked Comfort is a year-round source of delight.

Library Journal

A nice follow-up to her Soup of the Day, Marshall's new book offers simple recipes for warming braises and stews, from Short Ribs in Tomato Sauce to Chicken with Forty Cloves of Garlic. While many dishes come from the author's native France, there are recipes from a variety of other cuisines as well. And although meat and poultry entr es predominate, Marshall serves up a selection of delectable vegetable dishes, all of which can be prepared in advance-in fact, most of the recipes benefit from being made ahead and then reheated, always a boon for busy cooks. A good companion to Paula Wolfert's Slow Mediterranean Kitchen and Molly Steven's All About Braising, this is recommended for most collections. Copyright 2005 Reed Business Information.



Tuesday, January 20, 2009

Classic Cocktails or Gorgeous Cakes

Classic Cocktails

Author: Salvatore Calabres

"[C]atch a whiff of...old-fashioned American style in a...volume, nearly square, which, like the drinks it describes, a little of this combined with a little of that and presented with a flourish...cleverly chosen period posters and illustrations...A witty, well-presented cocktail manual...from one of London's most respected bartenders. A...must-have."--The New York Times

"Need a shot of knowledge to keep up with the current cocktail revival? Classic Cocktails...can help. It has all the time-honored recipes, plus lots of interesting celebrity-laced cocktail lore and abundant illustrations."--Bon Appetit



New interesting textbook: Comprehensive Cancer Care or Super Nutrition for Women

Gorgeous Cakes

Author: Annie Bell

In this book you will find over 100 ideas for beautiful cakes, all of them easy to make at home, without the need for fancy kitchen appliances or special cake-making skills. This collection offers you your pick of fuss-free recipes for the perfect cake, whatever the occasion.

The choice includes gloriously girly cakes-as-fashion-statements, comforting favorites, and classics that include tempting little mini-cakes and cupcakes, the most wickedly indulgent chocolate cakes, and sublimely creamy cheesecakes. There are inspiring cake ideas for festive occasions, from traditional and modern cakes for Christmas and Easter to pretty Valentine's Day cakes, and yummy creations for children's birthday parties. There's also a stunning selection of dream cakes, as fabulous to look at as they are to eat, as well as meringues, patisserie, old-fashioned standbys, and teatime treats. There are even suggestions for those of us who, perhaps because of food intolerances, normally say no to a slice of cake.

Behind all the recipes is a recognition that baking a cake is something special. For most of us it was our first experience of cooking, and it remains a satisfying one, conjuring up the innocent pleasures of childhood. It's a lovely, giving thing to do, and this book is as much about the rewards of making cakes as of eating them. The only decision you have now is to choose which one to try first...

Annie Bell began her career as a chef before becoming a full-time cookery writer and author. Her books include Annie Bell's Vegetable Book and Evergreen, which was short listed for the Andrй Simon and Glenfiddich food writing awards. More recently she has published In My Kitchen and Living and Eating, a lifestyle cookery book written with the architect John Pawson.

She spent several years as cookery writer for British Vogue, then as food writer on The Independent newspaper. She is currently principal cookery writer on The Mail on Sunday's YOU magazine in London, and is a contributor to Country Living. She was winner of the British Guild of Food Writers' Journalist of the Year in 2003.



Sunday, January 18, 2009

Victoria or Martha Stewarts Hors dOeuvres

Victoria: The Art of Taking Tea

Author: Kim Waller

From the serene tea ceremonies of Asia to the lavish cream teas of England, take a delicious taste of a very special tradition. Connoisseurs interested in hosting a tea party, finding a salon that serves 240 different blends, or getting expert advice on pairing tea with a variety of foods will find it here and lots more--including an insider's view of how tea is enjoyed in New York, Boston, Paris, and beyond. The exquisite photos capture all the elegance and charm of pretty teapots, teacups, and saucers; all the temptation of the luscious-looking cakes, cookies, muffins, and scones that accompany the tea; and all the appeal of a beautifully set table and restful space to sit and sip. Throughout, lovely quotations extol tea's incomparable style and spirit.



Book review: Investitionswissenschaft

Martha Stewart's Hors d''Oeuvres: The Creation and Presentation of Fabulous Finger Food

Author: Martha Stewart

Martha Stewart shares her ideas for delectable finger foods to serve at 13 different parties. Includes 150 original recipes, tips on sophisticated presentation, and nearly 200 glorious full-color photographs. 175 full-color photographs.



Saturday, January 17, 2009

Homestyle Cooking Made Healthy or Low Carb 1 2 3

Homestyle Cooking Made Healthy: 200 Classic American Favorites - Low in Fat with All the Original Flavor!

Author: Jeanne Jones

Dietary denial is not part of the American dream! And now, thanks to internationally renowned food writer Jeanne Jones, Americans can have their cake and eat it too-- Devil's Food Cake with Fudge Frosting, that is. It's just one of more than 200 beloved comfort foods-- from Deviled Eggs and Barbecued Beef Sandwiches to Creamy Potato Salad, Stuffed Pork Chops, and Cinnamon Sour Cream Coffee Cake-- all "made over" to be significantly lower in calories, fat, and sodium without sacrificing any of the taste!

Each recipe is carefully explained with numbered steps, so there's never the possiblity of losing your place mid-dish, and each one includes an at-a-glance calorie and fat savings chart as well as a complete listing of the specific nutrients-- plus lots of serving ideas, recipe variations, storage tips, and cooking hints. Sprinkled throughout you'll also find charming American recipe lore, fascinating behind-the-scenes stories of how the most popular recipes were created. And in addition to her expertly-planned party menus, there's an extensive chapter of 33 amazing dessert recipes that includes Apple Crisp, Boston Cream Pie, and Strawberry Shortcake.

What People Are Saying

Susan Westmoreland
How can old-fashioned cooking be good for you? Leave it to Jeanne Jones to show the way. Here, the 'Cook It Light' columnist takes on everything from macaroni and cheese to oysters Rockefeller and manages to lighten them tastefully. My favorite feature is the Homestyle Makeover notes that give the calories and fat of the original recipe and the new version. There is something very gratifying about saving all those fat grams and then getting to eat a real dinner!
— (Susan Westmoreland Director, Food Department Good Housekeeping magazine)




Books about: Desperation Entertaining or Pig Perfect

Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Author: Rozanne Gold

Low-carb cooking has never been this easy-or delicious!

Now 1-2-3 cooking goes low-carb, and the results are simply fabulous! Here readers learn how to create dishes that are not only low-carb but low in calories and saturated fat-from Pan-Seared Tuna Niçoise, Baked Eggs Splendido, and Wasabi-Stuffed Shrimp to Fresh Cherry Compote with Chocolate Drizzle-each using only three ingredients!

In Low Carb 1-2-3 readers will discover:
o Recipes that fit effortlessly into any low-carb or good-carb diet, including South Beach, Atkins, and Sugar Busters o 225 great-tasting dishes created by an award-winning chef o A focus on healthy eating with recipes that promote good fats and carbs; shun trans-fats; use whole, unprocessed, fresh ingredients; and eliminate white flour and sugar o An accurate carb count for each recipe, lists of low-glycemic index foods, and 100 menu plans Perfect for today's busy lifestyles, these recipes make it easy for anyone to eat more healthfully every day.



How to Cook Everything or Minutemeals 3 Ways To Dinner

How to Cook Everything: Easy Weekend Cooking

Author: Mark Bittman

Cook something special this weekend!

Classic Beef Stew. Bread Pudding. Lamb Shanks with Tomatoes and Olives. Chocolate Mousse. Weekends are when you can indulge yourself a little, and with How to Cook Everything™: Easy Weekend Cooking, you can enjoy making delicious comfort food favorites and exciting specialty dishes.

Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything™, shares his favorite simple–and infinitely flexible–weekend recipes. You’ll be able to prepare bountiful brunches, fun outdoor meals, family feasts, even dinner parties. To inspire you and help you plan your meals, you’ll find Bittman’s straight talk on cooking and special features, including:



• Creative recipe variations and ideas

• Tips for shopping, preparing, and cooking the recipes

• Illustrations to demystify trickier techniques

• Menu suggestions for a Lunch Buffet, a Summer Weekend Cookout, a Weekend Dinner with Good Friends, and more

• At-a-glance icons highlighting recipes also good for weekdays




Interesting textbook: An Introduction to Economic Dynamics or Case Studies in Organizational Communication

Minutemeals 3 Ways To Dinner: New Ideas for Favorite Main Dish Ingredients

Author: minutemeals Chefs

Need new dinner ideas for your favorite staples? minutemeals has them!

Buy what your family likes–chicken breasts, turkey cutlets, even canned tuna or ground beef–and minutemeals has three completely different menus to turn staples into gourmet meals. You’ll find:

  • 80 enticing gourmet menus–complete with dessert
  • tips from minutemeals chefs with each menu
  • complete nutrition information
  • most-requested menus from minutemeals.com

Plus, great tips from Sara Moulton, Nick Stellino, and Marge Perry

Use the minutemeals system to have dinner ready in just 20 minutes:

  1. The menu gameplan organizes the meal effortlessly; just follow the simple step-by-step plan and create a gourmet meal.
  2. Each menu also has a handy at-a-glance shopping list for a quick in-and-out at the store.
  3. There is a list of ingredients from your pantry–things you most likely have on hand–no shopping needed.
  4. luckyforyou and headsup tips round out the menu with helpful advice to make the recipes even easier.



Table of Contents:
Meet the minutemeals chefsvi
How to use this bookvii
Quick tips from the prosviii
Chapter 1Poultry menus1
Boneless chicken breasts2
Chicken cacciatore2
Sesame lemon chicken4
Broiled chicken6
Chicken tenders8
Basque chicken8
Louisiana poorboys10
Asian orange chicken12
Chicken thighs14
Cranberry-sauced chicken thighs14
Barbecued chicken thighs16
Hot chicken and bacon salad18
Turkey cutlets20
Turkey saltimbocca20
Sauteed turkey22
Potato, turkey, and green bean salad24
Deli turkey26
Turkey reuben sandwiches26
Turkey stroganoff28
Turkey and orzo salad with tomatoes and corn30
Ground turkey32
Turkey picadillo32
Turkey soong34
Turkey hash36
Turkey sausage38
Turkey sausage-and-stuffing skillet supper38
Turkey sausage gumbo40
Turkey sausage and sauerkraut42
Chapter 2Meat menus45
Ground beef46
Microwave zucchini boats46
Beef, ramen noodle, and vegetable stew48
Moroccan beef and squash50
Beef steak52
Steaks pizzaiola52
Spicy thai beef strips54
Steaks56
Beef for stir-fry58
Sesame garlic beef stir-fry58
Beef fajitas60
Sloppy joes62
Ham steak64
Ham in cheddar sauce64
Ham steak66
Corn and ham chowder68
Boneless pork chops70
Cheese-stuffed pork chops70
Pork chops72
Broiled pork chops74
Pork tenderloin76
Braised pork76
Sweet-and-sour pork78
Molasses and black pepper pork tenderloin80
Pork for stir-fry82
Green chili stew82
Asian pork and noodles84
Greek souvlaki86
Lamb chops88
Braised lamb chops88
Lamb chops90
Rib lamb chops92
Chapter 3Seafood menus95
Fresh salmon96
Micro-poached salmon96
Baked salmon98
Soy- and honey-glazed salmon100
Other fresh fish102
Hacienda sea bass102
Cod a la provencale104
Grilled swordfish106
Shrimp108
Shrimp and feta casseroles108
Caribbean shrimp110
Shrimp, snow pea, and straw mushroom stir-fry112
Canned tuna114
Tuna patties114
Tuna noodle skillet casserole116
Tonnato alfredo118
Chapter 4Pasta, bean, and vegetable menus121
Pasta122
Pasta122
Vegetable "lo-mein"124
Chili spaghetti126
Filled pasta128
Ravioli128
Salsa pasta ole130
Chinese chicken soup132
Pizza crust134
Shrimp, goat cheese, and roasted red pepper pizza134
Bacon and tomato pizzettes136
Southwestern hamburger pizza138
Canned beans140
Mini rigatoni140
Mexican tortilla pizzas142
Drunken beans144
Portobello mushrooms146
Ham- and rosemary-stuffed portobellos146
Portobello "baked" pasta148
Focaccia150
Chapter 5Cheese, eggs, and meat substitute menus153
Cheese154
Veggie quesadillas154
New orleans muffulettas156
Cheddar cheese fondue158
Eggs160
Giant omelette160
Huevos rancheros162
Mu shu roll-ups164
Meat substitute166
Soy, bean, and cheese burritos166
Two-alarm chili168
Microwave savory stuffed peppers170
Index172

Friday, January 16, 2009

Bill and Bev Beattys Wild Plant Cookbook or Great Garlic Book

Bill and Bev Beatty's Wild Plant Cookbook

Author: Bill and Beatty

Bill and Bev Beatty shared this work with Bill doing most of the writing and Bev the illustrations. It is a very attractive book, written with philosophical insight and combining nutrition, economy, good tasting recipes, and fun. This book is a perfect resource for those interested in good health and food self-sufficiency, who want to know the vitamins and minerals our bodies need and which wild plants contain them.



New interesting book: 5 A Day Menu Planner or Mood and Anxiety Disorders during Pregnancy and Postpartum

Great Garlic Book: A Guide with Recipes

Author: Chester Aaron

Packed with dozens of recipes from restaurants around the world, "The Great Garlic Book", from the irrepressible author of "Garlic Is Life", never fails to delight the eyes and the tastebuds. Gorgeous full-color photos illustrate such rare garlics as the Mexican Celaya Purple, French Red Rocambole and Asian Tempest.



Flavours of Canada or 125 Best Ground Meat Recipes

Flavours of Canada: A Collection of the Finest Regional Foods

Author: Anita Stewart

Anita Stewart takes readers on a full-flavored pan-Canadian culinary journey in this tantalizing winner of two Cuisine Canada Book Awards. Here are over 150 appetizing recipes that use local, seasonal ingredients and showcase the best of the country's regional cooking. Exploring Canada's five major gastronomic regions, Stewart provides recipes and vignettes from each. Illustrated with 130 color photographs, Flavours of Canada reveals the beauty of the land and the wealth of Canada's culinary heritage.



New interesting textbook: Managing People in Public Agencies or Inside Vietnams Last Great Myth

125 Best Ground Meat Recipes

Author: Ilana Simon


Creating easy and satisfying meals.

Ground meat is a popular staple of many recipes from meatloaf to pasta sauce to chili. It's inexpensive, versatile and easy to use.

125 Best Ground Meat Recipes features ground meat recipes for fast weekday suppers, soups, main courses, pot luck dinners and appetizers. Create outstanding starters like Pasta e Fagiole Soup, Wontons and Chicken and Monterey Jack Quesadillas. Work week meals are easy with ground meat on hand: Stuffed Turkey Meatloaf, Potato Hamburger Casserole and Linguine with Ground Beef, Garlic and Roasted Red Peppers. For an international flavor try Polenta Pie, Spicy Thai Ground Chicken Casserole and Empanadas. Great grilling recipes include Turkey and Mango Burgers, Ground Lamb Kabobs and the Ultimate Hamburger Patties.

Included is advice for freezing leftovers as well as extensive information on the various kinds of ground meat and poultry, differences between hamburger and ground beef, and the cuts used for ground meat and poultry. This book takes all the guesswork out of ground beef safety with proper storage and handling tips.



Thursday, January 15, 2009

Wine Microbiology or Empire of Pleasures

Wine Microbiology: Practical Applications and Procedures

Author: Kenneth C Fugelsang

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of individual microorganisms towards wine quality as well as the impact of complicated interactions between microorganisms and processing techniques is lacking.

Wine Microbiology, Second Edition, fills this void. Like the first edition, the book addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.

About the Author:
Kenneth C. Fugelsang has been associated with California State University (Fresno) since 1970 and is now winemaster and professor of enology

About the Author:
Charles G. Edwards has been a professor with the Department of Food Science and Human Nutrition at Washington State University

Booknews

Fugelsang (enology, California State U.-Fresno) provides a step-by- step procedural guide to the isolation and characterization of bacteria and yeast common to the juice and wine environment, discussing not only routine methodology, but also the interpretation of results and how they affect the winemaker. He outlines specific factors, including sanitation, that impact the winemaking process at all stages from the primary processing of grapes through the must, juice, and fermentation, to bottling. He also describes the equipment and supplies needed to add a microbiological unit to an existing analytical laboratory. Annotation c. by Book News, Inc., Portland, Or.



Look this: In Praise of Poteen or Riesling Renaissance

Empire of Pleasures: Luxury and Indulgence in the Roman World

Author: Andrew Dalby

A geography of luxury runs through the literature of Imperial RomePersica the golden peaches whose Latin name pinpointed Persia as the source of their world-wide migrationCaecubum, a fine, rare, dry red wine from Campanian vineyards that were once prized, afterwards neglected; these flavors were identified, evaluated and tasted in a single word.

Empire of Pleasures presents an evocative survey of the sensory culture of the Roman Empire, showing how the Romans themselves depicted and visualized their food, wine and entertainments in literature and in art. This fascinating journey envelops the reader in a world devoted to the titillation and fulfillment of the senses, recapturing the Empire as it was sensed and imagined by those who lived in it. At the same time, Andrew Dalby creates a compelling new approach to the work of many of the best known Roman poets.

With numerous illustrations, and recipes to conjure up the luxurious flavors and aromas of Roman literature,Empires of Pleasures will be welcomed by anyone with an interest in classical literature and culture.



Table of Contents:
Table of Contents: List of Illustrations and Maps Preface 1. Introduction: Quotations and References Source Material 2. Imperius Sine Fine 3. Ausonia 4. Vesper 5. Aurora 6. Barbaricum 7. Saeva Urbs 8. The Use of Empire Bibliography

Made in Morocco or Fried Butter

Made in Morocco: A Journey of Exotic Tastes and Places

Author: Julie Le Clerc

Email is today's number one preferred method of communication. But at home and at work we struggle to sort the emails we want from those we don't. Conquer Your Email Overload is written in plain English with a simple problem/solution format. This book offers over 400 tips, shortcuts and expert strategies to help you take back control of your inbox. It shows you how to: set up your inbox to avoid email overload, find missing emails, make your inbox work for your business and fix common business email problems.



New interesting book: Where the Dove Calls or Cases in Cost Management

Fried Butter: A Food Memoir

Author: Abe Opincar

"In this short intense memoir, the author ranges freely as he looks back on the food in his life and how it has intersected and toyed with his emotions. The writing is off-beat, achieving the trick of seeming at once grounded and untethered. . . . Elemental acuity and burlesque combine here to delicious effect."-Kirkus Reviews, starred

The New Yorker

It's hard to understand how something that tastes sweet in one person's mouth, in another person's mouth can taste so bitter," a friend tells Abe Opincar, whose memoir, Fried Butter, explores the ways in which memory dictates gustatory preference. For others, it's a matter of social class. In Rosemary and Bitter Oranges, Patrizia Chen's grandfather banned onions and garlic for their rusticity; years later, Chen served him a dish laced with the forbidden seasonings. He praised her culinary genius. "But Nonno never found out about my Machiavellian deviousness," she writes. "I loved him too much to show him, at the end of his life, how his inflexibility had deprived him of one of life's great pleasures.

In South India, as Shoba Narayan relates in her memoir Monsoon Diary, food is enriched by ritual importance, from the choru-unnal (the first meal of an infant) to the elaborate feast that commemorates a marriage. When she left Madras to attend school in the United States, Narayan craved bowls of yogurt and rice to ease her homesickness: "While the foreign flavors teased my palate, I needed Indian food to ground me."

Rather than seeking refuge in food from home, Victoria Abbott Riccardi, a New Yorker, learned to refine her taste buds during a year in Kyoto. In Untangling My Chopsticks, Riccardi recalls her exploration of chakaiseki, a ceremonial meal of simple, seasonal courses that reflect the ritual's monastic origins. "Like a junkie, I initially craved my stimulants," she writes. "But then, ever so slowly, I started tasting -- really tasting -- the ingredients. It was like entering a dark room on a sunny day."

(Andrea Thompson)

Publishers Weekly

In this debut volume, Opincar delivers an evocative book filled with reminiscences conjured up by food. Traveling between past and present, he recollects ingredients from the black radishes that take him back to waiting in Paris with his friend Sophie as she anticipates her husband's return, to the taste of a Chateau d'Yquem that reminds him of a dying Dalia, who was responsible for his overseas education and pushing him out into the world. In turn, recollections generate memories of food, When Opincar was sent to school in France at 15 he learned proper French table manners, though he mis-speared an under-ripe peach to disastrous effect, an anecdote he recounts as farce. Not all memories are his own; some are from such friends and acquaintances as Iranian Reza (of saffron), as well as from Niang (with her sad memories of childhood and yams in China); and Opincar's mother remembers the soothing smell of eggs frying in butter when she was pregnant with him. While each group of memories forms an interconnected chapter, the volume lacks an overall structure, sometimes seeming as if the stories were picked at random. Despite this slight drawback, the book is a charming read and a nice addition to the world of food writing. (Apr.) Copyright 2003 Cahners Business Information.

Kirkus Reviews

Food as memory, memory as food, experienced with the unexpectedness of déjа vu, knocked between melancholy and humor, as summoned by newcomer Opincar. In this short, intense memoir, the author ranges freely as he looks back on the food in his life and how it has intersected and toyed with his emotions. The writing is offbeat, achieving the trick of seeming at once grounded and untethered. With twisted charm, Opincar will praise the hen for its "inexplicable, almost comical" selflessness, or, in the process of buying basil plants, note that most of the plant professionals he has met are "thin, strange, and practical." He offers a savvy little disquisition on turmeric, a sweet vignette of a taco stand in Tijuana, and a funny description of the curious cheese fleur de maquis, which "looks like something an animal buried in the forest . . . like something only a brave person might poke with a stick." Opincar is just the man for the job. Example follows savory example of all the instances when food triggers memory: an aunt hurling cornmeal mush at his father, saffron evoking the sadness of exile, an abortion tied to chocolate and cinnamon, black radishes conjuring up rainy days, and garlic reminding him of the affection of his parents, while the non-garlic-eating couples filed for divorce, Opincar remembers "my mother in a loose shift dress, my father in shirtsleeves



BBQ Bash or The Chili Pepper Diet

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.



Table of Contents:
Acknowledgments     viii
How to Throw a Be-All, End-All Barbecue Party     1
Appetizers and Little Foods to Set the Mood     27
Menus: A Martini Party with a French Accent
An Autumn Dinner in Tuscany
A Cozy Dinner a Deux     27
Entrees to Get the Bash in Gear     83
Menus: A Spanish Tapas Party
What's for Brunch?
An Italian Antipasto Party
A Summer Fiesta
An All-American Barbecue     83
Sides that Go Great with Those Entrees     161
Menus: A Barefoot Summer Poolside Bash
A Black-Tie Barbecue
Tailgate Grilling
Decadent Desserts to Keep the Party Going     207
Menu: Home for the Holidays
Measurement Equivalents     238
Index     240

Interesting book: Wirtschaft Heute

The Chili Pepper Diet: The Natural Way to Control Cravings, Boost Metabolism and Lose Weight

Author: Heidi Allison

Permanent weight loss and great health can be found in the produce section of any grocery store. Not just a source to spice up salsa, chili peppers can curb the appetite, reduce unhealthy cravings, increase metabolism, reduce hypertension and even enhance sexual performance. In this bold new book, author Heidi Allison shares with readers the diet she developed that helped her effortlessly lose 90 pounds while eating tasty foods in satisfying portions.

Allison provides solutions to the drawbacks of conventional diets by addressing a variety of health benefits related to chilies. She emphasizes the beneficial effects of capsaicin, an active chemical found in chili peppers. This chemical activates the same neuronal pathways as fat, sending the signal to the brain that you are full. Capsaicin also triggers the release of endorphins and serotonin, which makes the individual feel better both physically and emotionally.

Spectacular Southwestern-themed color photographs educate readers on the many varieties of chili peppers. Allison provides readers with "hot hints" on how to incorporate chilies into their diets-even if they dislike spicy foods. Also included are: a complete list of chilies and their associated heat levels, flavors and culinary uses; a two-week menu plan; 150 easy-to-follow recipes; and a workbook to track eating patterns, food triggers and responses to stress.



Wednesday, January 14, 2009

Quick Meal Solutions or Hospitality Marketing Management

Quick Meal Solutions: More Than 150 New, Easy, Tasty, and Nutritious Recipes for Families on the Go

Author: Audrey C Wright

Quick Meal Solutions puts the flavor—and the nutrition—back in fast food. From Healthy Sweet & Sour Slaw to Chicken Pesto Panini and Oatmeal Cookie Sandwiches, it gives you more than 150 winning recipes for breakfast, lunch, dinner, and healthy snacks. You'll find a tempting selection of ten-minute meals, one-dish dinners, thirty-minute dishes, make-ahead foods, and even speedy and sensational treats for parties and celebrations



Table of Contents:
Introduction.

Chapter 1. What's Happening to Our Eating Habits Today?

Chapter 2. Understanding and Using the 2005 Dietary Guidelines for Americans.

Chapter 3. Planning Ahead.

Chapter 4. Make Mealtime Family Time.

Chapter 5. Meal Solutions for Busy People.

Chapter 6. Breakfast to Go and Stay.

Chapter 7. Lunch on the Run.

Chapter 8. Meals in Tem Minutes or Less.

Chapter 9. Countdown to Dinner.

Chapter 10. One Dish Dinners.

Chapter 11. Make-ahead Meals.

Chapter 12. On the Side.

Chapter 13. Mobile Munchies and Other Snack Ideas.

Appendix 1: Commonly Asked Questions from Busy Parents.

Appendix 2: Resources.

Index.

About the Author.

Interesting textbook: Food for the Future or Managerial Communication

Hospitality Marketing Management

Author: Robert D Reid

Covers the major principles of marketing with a practical, applications oriented approach. This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in the business programs that focus on a lot of theory.



• Includes coverage of tourism marketing

• Features new material on marketing technology and it's implications in the hospitality industry

• Offers international coverage

• Provides new, applications approach to the discipline of marketing




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

Millennium Fruit Soup Cookbook

Author: David Woods

Fruit and cream, perhaps spiked with wine or spices, is a refreshing and different way to end a meal. Even more unusual is a fruit soup for a first course, or even a main one. The Millennium Fruit Soup Cookbook contains fruit based soups, some definitely desserts and others that can be served anytime. Fruit soups are good for just about everybody from infants to the elderly.

Let your spirit of adventure be your guide.

Author Bio: David Woods is an experienced cook, with recipes published in different magazines, including Better Homes and Gardens, and is the author of Magic Salsa Cookbook. After cooking in the military and training at a technical and trade college, cooking is now a hobby, while creating recipes is a challenge he loves.



Book about: Der Tour-Guide von Mosby zur Nährschule: Eine Straßennotausrüstung eines Studenten

Kitchen Witch's Guide to Brews and Potions

Author: Patricia J Telesco

In magick, the cup is a symbol of the Goddess, that ever-fruitful fountain from which the nectars of originality, wisdom, and blessings flow. Like the Horn of Plenty or Cauldron of Cerridwen, there is always enough of this vibrant liquid to quench the driest of spirits, portioning out to each of us exactly what we need: one person gets a chalice of compassion, one a goblet of gladness, another a tumbler of tolerance.



Table of Contents:
Introduction5
Part IMyths, Magick, and Religion11
Chapter 1Brewing in History and Religion13
Chapter 2Medicinal and Magickal Uses for Beverages33
Chapter 3From Cauldron to Cup-Magickal Brewing Methods55
Part IIThe Recipes: Introduction77
Chapter 4Beer79
Chapter 5Charming Cordials, Amultetic Aperitifs, Luscious Liqueurs93
Chapter 6Dessert Drinks107
Chapter 7Blossoming Beverages119
Chapter 8Joyful Juicing137
Chapter 9Socery Soda Pop, Magickal Malteds, and Fun Frappes151
Chapter 10Mystical Mead, Metheglin, and Horilka165
Chapter 11Seasonal Brews181
Chapter 12Social Cauldron: Pagan Party Punches209
Chapter 13Mellow Meads, Soft Beers, and Wine235
Chapter 14Tea Talismans and Coffee Charms249
Chapter 15A Toast to Your Health281
Chapter 16Wondrous Wine and Wine Coolers307
Appendix ACommon Ingredients, Elemental Correspondences, Magickal Associations, and Uses in Brewing323
Appendix BPossible Brewing Deities331
Bibliography335
Index341
About the Author347

Tuesday, January 13, 2009

Something Old Something Bold or Happy Days Healthy Living

Something Old, Something Bold: Bridal Showers and Bachelorette Parties

Author: Beth Montemurro

Contemporary weddings in the United States can be extravagant, highly ritualized, and costly affairs. From the intricate details of the wedding dress, to the painstaking selection of flowers, to the festively-packaged favors offered to guests, they are often the culmination of months of fastidious planning and preparations.

In Something Old, Something Bold, sociologist Beth Montemurro takes a fresh look at the wedding process, offering a perspective not likely to be found in the slew of planning books and magazines readily available to the modern bride. Focusing on two events—bachelorette parties and bridal showers—Montemurro draws upon years of ethnographic research and interviews to explore what these prenuptial events mean to women participants and what they tell us about the complexity and ambiguity of gender roles. The innovation of the bachelorette party—a celebration of the bride-to-be's premarital sexual identity - and the addition of men to the domestically oriented shower have often been thought to indicate gender convergence and a more progressive attitude toward power relations between men and women. But Montemurro suggests that this is not always the case. Through these events, the bride-to-be is initiated into the role of wife by her friends and family, who present elaborate and exaggerated scenarios that demonstrate both what she is sacrificing and what she is gaining.

Ultimately, Montemurro argues, prenuptial rituals contribute to the stabilization of gender inequalities - that American society at the turn of the twenty-first century is still very much married to tradition and traditional conceptions of masculinity and femininity.

What People Are Saying

Pepper Schwartz
This well written, fascinating book takes a common ritual and uses it to explain the social construction of gender, class and marriage. People interested in changing gender roles as well as behavioral science majors and graduate students will get a lot out of this book: at the very least insight into the transitions women go through as they redefine themselves sexually and emotionally -- from single and available to married and monogamous. No doubt, most readers will be surprized how much bachlorette parties reveal about women's ambivalence about this transition to marriage and how many women see the passage to marriage as bittersweet. (Author of Love Between Equals: How Peer Marriage Really Works)


Elizabeth Pleck
This highly accessible study explains why bridal showers are considered dull and boring while bachelorette parties have become the fling of choice. Something Old, Something Bold shows how the sexual revolution has transformed the way contemporary brides approach marriage. (Author of Cinderella Dreams: The Allure of the Lavish Wedding)


Amy L. Best
With wonderful insight, Montemurro examines the wildly popular bachelorette party and the enduring bridal shower and in doing so, reveals the conflicting messages that surround contemporary womanhood. (Author of Prom Night:Youth, Schools and Popular Culture and Fast Cars, Cool Rides: The Accelerating World of Youth and Their Cars)


Mindy Stombler
Montemurro's in-depth analysis demonstrates that both wedding showers and bachelorette parties are not simply meaningless social gatherings but are sociologically important rituals that reproduce gender relations in complex ways. Montemurro succeeds at making the seemingly ordinary, sociologically extraordinary. (Editor, Sex Matters)




Book review: MCSA MCSE Self Paced Training Kit or UNIX Power Tools

Happy Days Healthy Living

Author: Cathy Silvers

Both a celebrity autobiography and the tale of a journey to healthful and a living-foods lifestyle, Happy Days Healthy Living chronicles the Hollywood childhood and acting career of Cathy Silvers, daughter of iconic comedian Phil Silvers. The first half of the book's title references Cathy's years as a cast member of the popular TV series Happy Days, on which she played the character of Jenny Piccolo. The story of her auditions and capture of the coveted role provides a fascinating backstage glimpse inside the television industry and one of the most popular series of all time.

The second part of this story is Cathy's adult journey from "fast-food mom" to spokesperson for healthy living on a new "web vision" network, The Healthy Living Network. In addition to her own experience learning about juicing, vegetarianism, organic food, non-toxic products, and other elements of a healthy diet and life, the author brings in voices from the world of health, nutrition, and alternative medicine to lend their expertise—these include leaders in the living-foods movement such as Dr. Gabriel Cousens, David Wolfe, and Victoria Boutenko, along with professionals well-versed in alternative medicinal approaches. Cathy Silvers successfully healed a breast condition with Chinese medicine when her doctor wanted to perform a double mastectomy. This and other experiences with alternative medicine led her to include healing along with diet in her discussion of healthy choices. One of the more moving themes of the book is the author's touching relationship with her famous and largely absent father, the late Phil Silvers, who inspired her as an actress andentrepreneur but also left her to grapple with the issue of who he really was. Short passages by Erin Moran, Marion Ross, and Henry Winkler of Happy Days highlight the book, along with a preface by the show's producer, Garry Marshall, and an introduction by its star, Ron Howard. A good read with plenty of salient information about Hollywood and healthy living.



Table of Contents:
Dedication     ix
Preface: Arnold's Drive-In     xi
Foreword: The Day Jenny Piccolo Walked Through My Door Garry Marshall     xv
Foreword   Victoria Boutenko     xvii
Foreword   Ron Howard     xix
Happy Days
From Whence I Came   Freddie Fields     3
Hollywood Parties     10
Behind the Scenes     17
Growing Up in Beverly Hills     21
Life in The South     26
My Teen Years     29
My First Public-Speaking Gigs   Shawn Schepps, Hollywood-Film and Television Writer, Producer, and Director     35
Drama Queen     44
The Fourth of July     49
The Bet: How I Got the Role of Jenny Piccolo   Erin Moran   Joanie Cunningham   Talent Manager Lou Pitt     54
"Lights, Camera, Action!" Filming Happy Days   Henry Winkler, The Fonz     72
Softball and USO Tours with the Happy Days Crew   Marion Ross (Mrs. Cunningham)     87
The Sit-Com Circuit     93
Exit, Stage Right: College-Bound     97
Hollywood Calling, But the Handsome Doctor Prevails     105
When "Happily Ever After" Ended   Talent Agent ScottHarris     113
The Return of Sgt. Bilko (The Movie)     118
Back in the Sit-Com Saddle     126
Camping with My Kids     130
Rock Climbing     135
Health Problems Lead Me to Alternative Medicine     146
My New Family     149
Healthy Living
The Fast Track to My Grave   Kristin Rotblatt, LAc     159
"Mom, I Am a Vegan Now"   Matt Amsden     173
The Vegan Challenge   Vegan and Raw Vegan Chefs Matt Amsden   Ann Gentry   Tanya Petrovna     182
Seeking the Quick Fix     193
Homeopathy, Nature's   UCLA Associate Professor of Pediatrics, Dr. Jay Gordon     197
Healing My Sinus Problems Naturally   Colon Hydro-Therapist Carrie Kish     205
A Non-Toxic Home     209
From Vegan to Raw Vegan   Raw Vegan Chefs Matt Amsden   Rod Rotondi   Living Foods Movement Authority Dr. Gabriel Cousens     213
Adventures in Raw-Food Prep     226
The Healthy Living Network, THLN   Entertainer E.G. Daily, Living-Foods Movement Pioneer David Wolfe   Raw Melissa, Dessert Chef     232
All Aboard! We're Taking It to the Streets and Screens     244
Additional Experts: More Voices of Experience
Sergei Boutenko: Living Foods Movement Leader     256
Valya Boutenko: Living Foods Movement Leader     260
Alex Malinsky: Living Foods Movement Leader     264
Janabai Amsden: Natural Beauty and Health Leader     266
Dr. Matia Brizman: Doctor of Chinese Medicine     275
Lynda Fassa: Organic Clothing Pioneer     282
Tessa Hill: Founder of Kids for Saving Earth     286
Happy Oasis and Laura Fox: Raw Spirit Festival Founders     294
Afterword     297
Acknowledgments     301
Resources for Healthy Living     307
Bibliography     313

John Michael Lermas Garden County or Cooking for Fifty

John Michael Lerma's Garden County: Where Everyone Is Welcome to Sit at the Table

Author: John Michael Lerma

Celebrating occasions with friends and family is one of the best joys in life. But not everyone celebrates the same occasions, and not everyone has the same type of "family." John Michael Lerma invites you and yours to sit at the Garden County table, where everyone is welcome to share fresh vegetables, dips, drinks, cakes, salads, and more at your special event: Academy Awards Night, GLBT Pride Celebration, commitment ceremony, or a regular weekday night. Here you will find ways to make everyone feel welcome and to fill them with the good cheer of great cooking.



New interesting book: Barbara Jordan or The Global Cold War

Cooking for Fifty: The Complete Reference and Cookbook

Author: Chet Holden

A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.



Table of Contents:
REFERENCE.
Cooking Methods: Techniques and Timetables.
Equivalents, Ingredients, and Equipment.
Food Quantities.
The Language of Food.
Foodservice Planning.
RECIPES.
Appetizers.
Soups.
Salads and Salad Dressings.
Seafood.
Meats.
Poultry.
Pasta and Noodles.
Potatoes and Grains.
Vegetables and Legumes.
Breads, Muffins, and Biscuits.
Desserts.
Breakfast and Brunch.
Index.

Monday, January 12, 2009

Joy of Oysters or Grapefruit and Apple Cider Vinegar Combo Diet Book

Joy of Oysters: A Cookbook and Guidebook for Shucking, Slurping and Savoring Nature's Most Perfect Food

Author: Lori McKean

Two of America's most ardent oyster lovers bring you the best of the tasty bivalve in this unique guidebook and cookbook. The Joy of Oysters is a complete compendium of oyster recipes and also includes fun facts, historical details and popular culture that make oysters the most talked-about seafood around the world.

The Joy of Oysters tells the story of oysters in North America from the first settlers to the latest harvests of these delectable morsels by dedicated oystermen and women on every shoreline. Discover the details of eachoyster species, how they are grrown and how the most famous oyster restaurants prepare them for their customers. Join in the fun with tales of oyster festivals from Florida to New England to the Pacific Coast.



See also: Fondations d'Éducation américaine

Grapefruit and Apple Cider Vinegar Combo Diet Book: Gain a Trimmer Figure with the Combination of Grapefruit and Apple Cider Vinegar

Author: Randall Earl Dunford

Are you addicted to sweets? Do you crave salty foods? Do you find yourself compelled to eat smaller portions and still feel hungry? If any of the above statements are true, this diet plan is for you. With the powerful combination of grapefruit and apple cider vinegar added to nourishing, yet enjoyable dishes, you can gain a much trimmer figure within a month or less. And you will no longer be forced to settle for skimpy portions or have to skip meals. Furthermore, you will soon find yourself losing the desire for salt and refined sugar.



Table of Contents:
Introduction7
Part 1Introducing the Players
Chapter 1The Dynamic Duo11
A Chemical Marriage Made in Heaven11
Incorporating Grapefruit and Apple Cider Vinegar Into the Diet12
Chapter 2The Glorious Grapefruit15
What's in a Grapefruit?16
The Importance of Grapefruit Components17
Other Health Benefits of the Grapefruit19
Chapter 3Efficacious Apple Cider Vinegar23
The Health Benefits of Apples24
How Apple Cider Vinegar is Made25
Some Encouraging Words About Apple Cider Vinegar26
How Apple Cider Vinegar Helps One to Lose Weight27
Rescue for Sugar-holics28
Salt and Slimness: An Unlikely Mixture29
Easy Does It31
Part 2The Game Plan
Chapter 4Delectable Drinks to Soothe the Palate35
Tips For Preparing Your Drinks36
Twelve Tasty Beverages Coming Up38
Chapter 5The Express Diet53
Breakfast55
Lunch58
Dinner61
Snacks64
Express Diet Summary64
Chapter 6The Intermediate Diet67
Breakfast69
Lunch72
Dinner75
Snacks78
Intermediate Diet Summary78
Chapter 7The Extended Diet79
Breakfast81
Lunch84
Dinner87
Snacks90
Extended Diet Summary90
Part 3On To Victory
Chapter 8Sound Strategy For a Success Diet95
Diet-Wise Shopping95
Storing for Best Nutrition97
Preparation Tips98
Chapter 9The Beneficial Effects Of Exercise101
A Walk on the Brisk Side102
Other Activities103
More Upside About Exercise105
Chapter 10Success--At Last107
Appendix AProducing Homemade Apple Cider Vinegar109
Appendix BHealthful Low-Fat Foods115
Glossary119
Bibliography125
Index129

New World Kitchen or Dessert Cocktails

New World Kitchen: Latin American and Caribbean Cuisine

Author: Norman Van Aken

In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette.

Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.

The New York Times

Van Aken is a good, knowledgeable host: he's careful about providing substitutes for hard-to-find ingredients, his recipes are clean and straightforward, and he provides resources (like the list of essential books about chilies) for anyone who wants to learn more. — Dwight Garner

Publishers Weekly

Five years after publishing Norman's New World Cuisine, the chef at Florida's acclaimed Norman's restaurant turns in another collection of signature fusion recipes. The selections provide an introduction to his unique blend of Caribbean, Asian and Latin and North American cooking, ranging from tapas and soups through fish and meats to basic pantry preparations and cocktails. Van Aken was not trained in a culinary school and his preparations steer clear of jargon or complex techniques; specialized ingredients are seldom more exotic than scotch bonnet chiles, tomatillos or jicama (which, nowadays, are widely available). That said, he does offer such recipes as Savory Chicken Stew with a Corn Crust and Deviled Lobster, which are straightforward but have long ingredient lists and require time and careful attention to execute correctly. Combined with Van Aken's many thoughtful sidebars and notations, the sophistication of these recipes make this a treat for serious home cooks. (Apr.) Copyright 2003 Cahners Business Information.

Library Journal

In Van Aken's fourth cookbook (after Norman's New World Cuisine), he treads increasingly familiar ground: nuevo latino cuisine. The Miami-based chef of Norman's in Coral Gables, FL, succeeds in providing recipes of great geographic range that often share common origins or ingredients. By also including recipes from the Caribbean, he moves beyond the limits of nuevo latino cooking. The recipes, however, may intimidate novice cooks. Worse still for diet-conscious readers, a number of recipes call for frying. Although Van Aken provides wine and beer pairings for the foods, he does not suggest many ways to adapt the recipes to less well stocked pantries or to cook ahead to meet a busy schedule. Happily, the book does offer a separate chapter on beverages, something many cookbooks do not explore. However, while the recipes will lure fans of the cuisine and experienced cooks, the lack of step-by-step illustrations will put off others. Readers may wish to consider instead cookbooks by Rick Bayless, Douglas Rodriguez, or others among the bibliography that Van Aken provides. Suitable for larger public libraries. (Photos and index not seen.)-Peter Hepburn, Univ. of Illinois at Chicago Lib. Copyright 2003 Reed Business Information.



New interesting book: The Performance Zone or Your Drug May Be Your Problem

Dessert Cocktails: Classic and Contemporary After-Dinner Drinks

Author: Michelle Dompierre Southern

With infused liquors, creamy rich flavors, and twists on classic favorites, dessert goes from plate to shaker in this colorfully illustrated book. Mixologist Michelle Dompierre Southern offers recipes for classics like Spanish coffee and modern creations like chocolate martinis. Frozen, hot, or sipped at room temperature, the book includes sections on Chocolate, Cream and Sugar, Sweet and Sour, Liqueurs, Fruit, Coffees, Mocktails, and more! Perfect for the holidays, special occasions, and entertaining guests, Dessert Cocktails is an irresistible addition to the cocktail shelf.



Best of the Best from Illinois or David Burkes New American Classics

Best of the Best from Illinois: Selected Recipes from Illinois' Favorite Cookbooks

Author: Gwen McKe

From Chicago to Cairo, fifty-nine of the leading cookbooks from the Land of Lincoln have contributed a delicious variety of recipes to create this remarkable collection. These favorite recipes from cooks all over Illinois capture the state's unique flavors. Included in the more than 400 recipes are such delightful dishes as Chicago-Style Pizza, Mrs. Lincoln's White Cake, Hunker Down Popcorn, Easy Italian Beef, Harry (Caray)'s Chicken Vesuvio, and White Bean Bake. Each recipe is a proven favorite that delivers tasty dishes every time.



New interesting textbook: The Turnaround or Murdering McKinley

David Burke's New American Classics

Author: David Burk

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.

Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers.

Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.

A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries.

From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes(including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.

Publishers Weekly

In this original and challenging cookbook, meatloaf is a starting point rather than a destination. Having introduced the world to smoked salmon pastrami and goat cheese lollipops, the executive chef and co-owner of davidburke & donatella is known for his quirky, often humorous sensibility in the kitchen. Here, he turns his attention to American comfort food. The guiding principal is that once a cook masters a classic recipe, he or she can transform it into haute cuisine-and then use the leftovers to create something else entirely. Eggs benedict is transformed into a Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa; the following day it becomes Bacon, Potato, and Eggs Strudel. It's in these second-day dishes that Burke displays his whimsy. Few cooks, after all, make Oatmeal Gougeres, Barbecued Chicken Sticky Buns, and Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries at home. These are convenient, creative solutions, but they are not shortcuts; even the "classics" go a few steps beyond basic and require considerable skill and time. The results, however, are almost always worth the effort. 16 pages of color photos. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Burke's first book, Cooking with David Burke, showcased the recipes he made famous at New York's Park Avenue Cafe. Now he is chef and co-owner of the upscale David Burke & Donatella, and in his latest book he presents some of the "contemporary classics" he serves there, along with his versions of the original dishes that inspired them. Thus, for Fried Chicken, he starts with Southern Buttermilk Fried Chicken, then moves on to Soy-Soaked Tempura Chicken with Vegetable Stir-Fry. Each category also includes a recipe for a "second-day dish" based on either the classic or the contemporary version; while some of these are, in fact, made with leftovers, others are really spin-offs, requiring more of the "makings" for one or the other of the two main recipes. Burke is an enthusiastic and talented chef, and it's fun to see his contemporary vs. classic interpretations of forty-some dishes from Shellfish Cocktail to Chocolate Chip Cookies. Recommended for any collection where restaurant cookbooks are popular. Copyright 2006 Reed Business Information.



Table of Contents:
Introductionxv
Breakfast
Bacon and Eggs
Classic: Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes6
Contemporary: Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa10
Second Day Dish: Bacon, Potato, and Eggs Strudel12
Pancakes
Classic: Buttermilk Pancakes with Whipped Butter and Maple Syrup14
Contemporary: Almond, Praline, and Banana Pancakes with Orange Syrup and Yogurt16
Second Day Dish: Smoked Salmon Pancake Roll-Up with Onions and Capers17
French Toast
Classic: French Toast with Cinnamon-Brown Sugar and Apple Syrup19
Contemporary: Titanic French Toast with Three Jams21
Second Day Dish: French Toast with Bread Pudding Brulee22
Doughnuts
Classic: Simple Sugar-and-Spice Doughnuts26
Contemporary: Drunken Fortune Doughnuts27
Second Day Dish: Stuffed Doughnuts with Whipped Cream and Berries28
Oatmeal
Classic: Oatmeal with Cinnamon-Brown Sugar and Honey-Tossed Berries and Raisins30
Contemporary: Almond Oatmeal Creme Brulee with Orange Essence31
Second Day Dish: Oatmeal Gougeres33
Appetizers, Soups, and Salads
Shellfish Cocktails
Classic: Shrimp, Lobster, and Crab with Cocktail Sauce and Old Bay Mayonnaise40
Contemporary: Hot Shellfish Cocktail with Tomato-Roasted Garlic Aioli41
Second Day Dish: Chopped Seafood Salad with Tomato and Onion in Avocado Halves43
Smoked Salmon
Classic: Smoked Salmon with Horseradish Mousse and Corn Blini46
Contemporary: Pastrami Salmon and Smoked Salmon with Potato Pancakes, Honey Mustard Vinaigrette, and Apple Salad47
Second Day Dish: Smoked Salmon Lollipops50
Chowders
Classic: New England Clam Chowder with Oyster Crackers53
Contemporary: Two Soups-New England and Manhattan Clam Chowders with Cheddar Biscuits54
Second Day Dish: Clam Chowder Bread Pudding with Tomato and Watercress Salad56
Cobb Salad
Classic: Classic Cobb Salad58
Contemporary: "Stacked" Chopped Cobb Salad with Chipotle Vinaigrette60
Second Day Dish: Spiced Cobb Salad "Summer Roll" with Blue Cheese Dipping Sauce62
Chef's Salad
Classic: Classic Chef's Salad Bowl64
Contemporary: Carpaccio of Chef's Salad65
Second Day Dish: Chef's Salad Bruschetta66
Caesar Salad
Classic: The Famous Caesar Salad68
Contemporary: Chopped Caesar Salad with Crab Cake Croutons70
Second Day Dish: Spicy Spaghetti with Sausage and Caesar Sauce71
Poultry
Roast Chicken
Classic: Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy79
Contemporary: Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi80
Second Day Dish: Chicken-Potato Pancakes with Apple-Sour Cream Sauce83
Fried Chicken
Classic: Southern Buttermilk-Fried Chicken, Coleslaw, Cornbread Biscuits, Home-Style Green Beans, and Mashed Potatoes86
Contemporary: Soy-Soaked Tempura Chicken with Vegetable Stir-Fry89
Second Day Dish: Chicken and Cabbage Spring Rolls91
Barbecued Chicken
Classic: Barbecued Chicken Parts with Corn on the Cob and Grilled Vegetables94
Contemporary: Pretzel-Onion Crusted Barbecued Chicken with Pretzel Latkes, Corn, and Mustard96
Second Day Dish: Barbecued Chicken Sticky Buns99
Roast Long Island Duckling
Classic: Classic Roast Duck with Oranges102
Contemporary: Soy-Honey Roast Duck103
Second Day Dish: Duck Pithiviers105
Roast Turkey
Classic: Traditional Roast Turkey with Condiments109
Contemporary: Roast Half Turkey with Bread Pudding, Chestnut-Turkey Cappuccino, and Candied Lemon Peel113
Second Day Dish: Sweet Potato-Turkey Chowder116
Beef
Steak and Potatoes
Classic: Grilled Sirloin Steak with Garlicky Spinach123
Contemporary: Cracked Pepper Sirloin with Shrimp-Potato Pancakes and Roasted Asparagus124
Second Day Dish: Sirloin and Horseradish Knish with Mustard-Russian Sauce126
Roast Prime Rib of Beef
Classic: Roast Prime Rib with Gratin Potato130
Contemporary: Roasted Spice-Crusted Rib with Wild Mushroom-Vegetable Stew, Horseradish-Mustard Mousse, and Popovers131
Second Day Dish: Red Chili in a Potato Boat with Minced Crisp Onion134
Pot Roast
Classic: Yankee Pot Roast with Brown Bread Dumplings and Melted Vegetables137
Contemporary: Asian-Style Pot Roast139
Second Day Dish: Pot Roast Sloppy Joes140
Meatloaf
Classic: Not-So-Basic Meatloaf142
Contemporary: Meatloaf Bundt Cake144
Second Day Dish: Meatloaf Pancakes with Goat Cheese Salad and Fried Eggs145
Pork
Fresh Ham
Classic: Roast Fresh Ham with Pineapple Tarte Tatin152
Contemporary: Crackling Pork Shank with Firecracker Applesauce154
Second Day Dish: Barbecued Ham and Pineapple Kabobs156
Pork Chops
Classic: Grilled Pork Chops with Applesauce and Glazed Carrots158
Contemporary: Seared Pork with Chorizo and Garlicky Clams159
Second Day Dish: Sliced Pork Salad161
Spareribs
Classic: Barbecued Coffee Spareribs with Fixings162
Contemporary: Asparagus-Stuffed Spareribs with Corn Crepes165
Second Day Dish: Barbecued Sparerib Home-Fries with Poached Eggs and Chili Corn Cakes167
Lamb
Leg of Lamb
Classic: Roast Leg of Lamb, Stuffed Tomatoes, and Sliced Pan Potatoes173
Contemporary: Boneless Leg of Lamb with Citrus-Mint Glaze175
Second Day Dish: Lamb-Stuffed Shells with Tomato Broth176
Lamb Chops
Classic: Rack of Lamb with Bouquet of Vegetables178
Contemporary: Poached Rack of Lamb with Fleur de Sel, Tomato Couscous, and Garlic Pearls180
Second Day Dish: Crisp Goat Cheese, Potato, and Lamb Sandwich182
Lamb Stew
Classic: Lamb Stew with Root Vegetables and Honey-Thyme Croutons185
Contemporary: Braised Lamb Shank with Cauliflower-Rosemary Puree187
Second Day Dish: Tempura Lamb and Vegetables with Peanut Sauce189
Fish and Shellfish
Cod
Classic: Herb-Broiled Cod with Clams, Bacon, Cabbage, and Biscuits196
Contemporary: Oh, My Cod!198
Second Day Dish: Baked Potato with Cod and Red Pepper Coulis200
Tuna
Classic: Tuna Steak Provencal204
Contemporary: Tuna Steak au Moutarde with Miso Vinaigrette and Shiitake Dumplings205
Second Day Dish: Tuna Nicoise Salad Hash208
Salmon
Classic: Poached Salmon with Tomato-Herb Butter Sauce and Cucumber212
Contemporary: Salmon Leaves Cooked on the Plate with Shrimp, Grapefruit, and Basil214
Second Day Dish: Roasted Onion Stuffed with Salmon and Tomato Salad216
Lobster
Classic: Boiled Lobster with Drawn Butter and Boiled Potatoes219
Contemporary: Poached Lobster with Onion Rings and Basil Ranch Dressing220
Second Day Dish: Mixed Green Salad with Tiny Potatoes Stuffed with Russian-Style Lobster Salad223
Classic: Grilled Lobster with Rosemary Oil, Asparagus, and Tomato-Garlic Aioli224
Contemporary: Angry Lobster with Lemon Rice and Crispy Basil226
Second Day Dish: Lobster-Mango Rolls with Soy-Ginger Vinaigrette228
Shrimp
Classic: Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf231
Contemporary: Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach233
Second Day Dish: Shrimp Fried Rice and Sausage235
Crab
Classic: Crab Cakes with Baltimore-Spiced Tomato Vinaigrette237
Contemporary: Chicken Breast Stuffed "Crab Francese"239
Second Day Dish: Crab Clubs on Crackers240
Soft-Shell Crabs
Classic: Soft-Shell Crabs with Olive-Tomato Tartar Sauce and Asparagus Salad242
Contemporary: Grilled Soft-Shell Crabs with Curry-Yogurt Cream244
Second Day Dish: Soft-Shell Crab Sandwich245
Meatless Main Course
Macaroni and Cheese
Classic: Baked Horseradish-Cheddar Macaroni and Cheese251
Contemporary: Macaroni and Cheese Tartlette with Mushroom and Truffle Oil252
Second Day Dish: Macaroni and Cheese Fritters254
Desserts
Chocolate Cake
Classic: Brooklyn Brownout Cake258
Contemporary: Molten Chocolate Cake261
Second Day Dish: Chocolate Cake "Truffles" in a Chocolate Bag262
Cheesecake
Classic: New York Cheesecake264
Contemporary: Grand Marnier Cheesecake Souffles266
Second Day Dish: Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries267
Apple Pie
Classic: Flaky Apple Pie270
Contemporary: Apple Tart with Tahitian Vanilla Ice Cream272
Second Day Dish: Warm Apple-Blueberry Cobbler with Butterscotch Ice Cream274
Chocolate Chip Cookies
Classic: All-American Chocolate Chip Cookies276
Contemporary: Chocolate Chip Taco with Chocolate Mousse277
Second Day Dish: Chocolate Chip UFOs279
Mail Order and Web Site Sources281
Acknowledgments285
Index287