American Cooking Books

California Home Cooking or Celebrities and Their Culinary Creations

2009-12-06T15:19:00.000-08:00

California Home Cooking: American Cooking in the California Style

Author: Michele Anna Jordan

An infinite bounty ... from land and sea, farm and garden, orchard and vineyard, field and stream. Fresh ingredients express themselves boldly and honestly in the California style of cooking, in the rustic dishes of farmhouses and ranchos, in time-tested recipes brought by waves of immigrants, and in light and casual contemporary fare. These 400 recipes will inspire any cook, anywhere, to celebrate the pleasures of the table in the glorious, delectable ways that Californians do.

Publishers Weekly

Jordan's (Polenta) collection of 400 recipes glorifying Golden State cuisine will leave unfortunate outsiders pining for that state's vegetables, seafood and wines. Happily, a resources list names nearly 70 purveyors of California foodstuffs from abalone to zinfandel. Accompanying the recipes are dozens of sidebars on such localisms as the fabled Chasen's Chili, the key to marijuana brownies and a young Marilyn Monroe as Castroville's 1947 Artichoke Queen. The recipes demonstrate ethnic diversity: Thai Lamb in Romaine Leaves, Jook (Chinese Rice Porridge), Channa Dal with Yogurt and Chutney from India, Solvang Roast Pork with Prunes and Apples from Denmark and Morcilla de Cabrito (Goat's Blood Pudding) from Mexico, which is anchored by a quart of kid's blood. There are plenty of dishes that confirm the Californian urge to exalt culinary creativity. Avocadoes show up in mashed potatoes; Blueberry Coleslaw calls for blueberry mayonnaise, blueberry vinegar and fresh blueberries. More traditonally minded cooks will find their own temptations: Beef and Barley Soup gets a boost from juniper berries; Trout-Fennel Salad offers a potent taste combination; desserts encompass Ginger Chevre Tart and Lavender Ice Cream. While a little organizationally slack (one Chapter offers Main Courses with Vegetables, another Vegetable Side Dishes), Jordan's omnibus is as wide-ranging as the state itself. Illustrations not seen by PW. (Dec.)

Library Journal

Jordan, a food writer and prolific cookbook author, has written about California cooking before, in A Cook's Tour of Sonoma (Addison-Wesley, 1990). Her latest book includes 400 recipes for the casual but often elegant food she likes to cook for herself and guests: Monterey Artichoke Risotto, Chicken with 100 Garlic Cloves (40 aren't enough in California?), Bing Cherry Compote. Alice Waters, the "doyenne" of California cooking, and M.F.K. Fisher are influences, and they, along with Jordan's fellow Californians Betty Fussell and James Beard, are mentioned often in the readable headnotes and informative sidebars. Occasionally, California's abundant produce seems to have gone to Jordan's head -- do we really need Blueberry Coleslaw or Chicken and Raspberry Sandwiches? -- but most of the recipes sound delicious.

Interesting textbook: Cat Herbal or Reiki for Life

Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes

Author: Thea Waldo

Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renйe Taylor's (The Nanny) "Aphrodisiac Appetizers." Dance the night away with John Travolta's (Saturday Night Fever, Pulp Fiction) "Tuna Tar Tare Won Ton Crisps." Kick it up a notch with Jackie Chan's (Rush Hour, Shanghai Noon) dangerous "Beef Fillet with Season Vegetables."

Still hungry?

Come back for second helpings of James Earl Jones' (The Hunt for the Red October, Field of Dreams) "Chilean Sea Bass" and have a laugh with a friend over some of Chevy Chase's (Caddy Shack, National Lampoon's Vacation) "Barbequed Chicken." Don't forget to save room for dessert. Anthony Hopkins' (The Silence of the Lambs, Howards End) "Bara Birth" and Jamie Lee Curtis' (Trading Places, True Lies) "Key Lime Pie" are to die for.

Filled with autographed photos, biographies, and fun facts, Celebrities and Their Culinary Creations is perfect for anyone who loves film or food and would make a great addition to any fan's collection.

Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.

Simple Cafe Food or Japanese Kitchen

2009-12-05T11:38:00.000-08:00

Simple Cafe Food: Secrets from a Busy City Cafe

Author: Julie Le Clerc

Prepare to be seduced by sumptuous salads, sublime soups, simple and imaginative seafood, seasonal vegetables, sweet and succulent desserts, and out-of-this-world mains with superb garnishes. This book will take the mystery out of many products and provides simple, flavour-oriented, café style recipes. Includes full-colour photographs

Japanese Kitchen: A Cook's Guide to Japanese Ingredients

Author: Emi Kazuko

Japanese cooking in intrinsically linked to the country's history, tradition and philosophy—from how food is prepared and cooked to how it is served and received. Dishes are selected to suit the season and the occasion, and the ingredients are prepared to best highlight their natural flavors and textures. This book explores the secrets of a unique culinary tradition.

500 Greatest Ever Cake Recipes or American Brasserie

2009-12-04T07:57:00.000-08:00

500 Greatest Ever Cake Recipes: The Best-Ever Fully Illustrated Cake and Baking Book

Author: Martha Day

Fully illustrated in fantastic color photography, the recipes are grouped into sections for all kinds of occasion.

New interesting textbook: Roe v Wade or 1973 Nervous Breakdown

American Brasserie: 150 Simple, Robust Recipes Inspired By The Rustic Foods of France, Italy and America

Author: Gale Gand

Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." —Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France—the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! —Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time… This is hearty, rustic eating at its finest." —Chicago Tribune "Brasserie T…is one of the top new restaurants in the country." —Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." —Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." —Food & Wine Visit us online at mcp.com/mgr/cooking

Olafs Kitchen or Essential Jewish Cookbook

2009-12-03T04:15:00.000-08:00

Olaf's Kitchen: A Master Chef Shares His Passion

Author: Olaf Mertens

"Whether he's cooking for the British Royal family or whipping up a casual dinner,it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman

"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna Olson

"...a kind soul with a heart of gold, and those ingredients make Olaf's food absolutely delicious. these pages truly will get stuck together." - Ted Reader

"Olaf's got a big heart and he uses it to make big flavors. I highly recommend wading into this book-there's big fun to be had!" - Brad Long

Essential Jewish Cookbook: A Celebration of a Rich and Diverse Cuisine

Author: Judy Jackson

Jewish cookery is a marvelous mosaic of dishes. In this new book, regional recipes have been adapted to conform to religious rules and new foods have been incorporated into traditional dishes.

Feast Home or Sharing the Vineyard Table

2009-12-02T00:34:00.000-08:00

Feast@Home

Author: Julie Le Clerc

Feast at home with some of Julie Le Clerc's most favourite recipes. Indulge yourself and others with amazing flavour combinations; savour the fragrance and colour of these sumptuous recipes. Take pleasure in preparing delicious little feasts for the people you care about. Cook simple, stylish dishes for every occasion, from cocktail parties to dinner parties. With beautiful full-colour photographs, feast@homeis a treasure trove of food styling ideas with each recipe enhanced with tips and hints for entertaining. Julie's food philosophy-cook from the heart-is obvious on every page. This is the companion volume to the best-selling cafe@home.

Books about: The Brand Gap or House of Mondavi

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

Author: Carolyn Went

In this beautiful seasonal cookbook, over 100 recipes from the award-winning Wente Vineyards restaurant are complemented by full-color photographs of the food, people, and natural beauty of the Wente family vineyards. The simple but elegant recipes include Pecan-Crusted Rainbow Trout with Black Walnut Butter; Ravioli with Hot Smoked Salmon, Fennel, and Tangerine Butter; Colorado Lamb Loin Chops with Mint and Garlic Oil, Spicy Couscous, and Grilled Summer Squash; and Chocolate Souffle with Raspberry Coulis. Throughout the book, sidebars and notes give easy-to-execute tips for making every meal more enjoyable. In Carolyn's words: "Simple flavors accompanied by a nice wine make even a modest meal a special occasion.

Internet Book Watch

Carolyn Wente (a winery president) and Kimball Jones (an executive chef) successfully collaborate in Sharing The Vineyard Table: A Celebration Of Wine And Food From The Wente Vineyards Restaurant to share stories and secrets of vineyard living and showcase more than one hundred delicious recipes, enhanced with color photography, wine notes, and sidebar commentaries. From Mascarpone Cheesecake with Biscotti Crust and Balsamic Strawberries; Smoked Trout on Potato Chips with Lemon, Fennel, and Dill; and Watercress Soup; to Wild Mushroom Flatbread with Prosciutto, Arugula, and Truffle Oil; Calzone with Artichokes, Westphalian Ham, Ricotta, and Parmesan; and Corn and Smoked Chicken Chowder with JalapenoCilantro Butter, Sharing The Vineyard Table offers dishes in harmony with the seasons. Each recipes, from appetizers to desserts, is accompanied by simple and concise wine notes suggesting the type of wine that will best complement the dish (and why!). A superbly accomplished addition to any cookbook collection Sharing The Vineyard Table is enriched for the family chef or casual gourmet browser with are sidebars of Wente and Jones' personal refections on the farming life of the vineyard, cooking tips, a detailed index, entries for 36 wine varietals followed by a list of all the recipes suggested for pairing, and a list of mailorder resources.

Vegetarianism or Freshman Year at Wine University

2009-11-30T20:53:00.000-08:00

Vegetarianism: A History

Author: Colin Spencer

Colin Spencer provides an in-depth account of vegetarianism. From prehistory to the present, he discusses those who came to vegetarianism by choice, from the religions who preach it such as Hinduism and Seventh-Day Adventism, to the individuals who practice it, including Leonardo da Vinci and, ironically, Adolf Hitler. Throughout history, vegetarians have been maligned and persecuted by their meat-eating brethren. Spencer looks at the psychology of abstention, the ideas behind a meat-free diet, as well as the environmental effects of meat production and the implications of genetic engineering. Although the vegetarian movement dates back to 600 B.C., it is only now becoming a practice valued by many who previously would have wondered, "Where's the beef?"

Book review: The Elements of Java Style or Photoshop Elements 4

Freshman Year at Wine University

Author: Chad L Satcher

Born in a small, working-class town in Texas, Chad learned the basics of Southern hospitality. While his manners and morals were never in question, he learned quickly the difference between white and blue collar. During college, he studied to become a teacher, but as fate would have it, he never fulfilled that prophecy. Due to his lack of impact in the highly technical field of wine after his initial introduction, Chad grew hungry to become educated on all the processes involved. After many years, coupled with numerous and embarrassing mistakes, Chad attempts to shed light on the beginning stages of the introduction to wine. He is attempting to break down the stereotypes and make the introduction easier for all those who follow his search for knowledge about wine.

Shepards Guide to Mastering French Wines or Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants

2009-11-29T17:12:00.000-08:00

Shepard's Guide to Mastering French Wines: (Taste Is For Wine: Points Are For Ping Pong)

Author: William S Shepard

Shepard's Guide to Mastering French Wines makes you an authority on the finest French wines. Explore the vineyards region by region. Then throw away those misleading point scorecards as you develop your own wine taste.

What They Are Saying About Shepard's Robbie Cutler Diplomatic Mystery Series

"Bill Shepard has adroitly used his encyclopedic knowledge of Bordeaux and the region to weave a fascinating story. If you like Bordeaux wine read Vintage Murder." - Evan Galbraith, United States Ambassador to France 1981-1985.

"Murder On The Danube is very well written, very informative and very entertaining. Reminds me of Eric Ambler's A Coffin for Demetrios." - John Goodspeed, Star/Democrat.

Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants: Herbal Reference Library

Author: James A Duk

CRC Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants is a unique catalog that includes more than 15,000 phytochemical constituents from over 1,000 higher plant species. This volume covers all of the generally-recognized-as-safe (GRAS) herbs and at least 250 important food and medicinal plants. Each entry features the scientific name, one or more common names, a listing of phytochemical constituents, a single datum or range of quantitative data (wet-weight to dry-weight in parts per million), two-letter abbreviation identifying the plant part, and three-letter abbreviation(s) indicating the source(s) of the data.

Booknews

Duke, a former Department of Agriculture botanist and current botanical consultant, presents a catalogue of some 15,000 phytochemical constituents from approximately 1,000 higher plant species. This volume covers all the generally-recognized-as-safe (GRAS) herbs and approximately 250 important food and medicinal plants, as well. Each plant is listed by species name, followed by an alphabetical listing of reported constituents. Where available, quantitative data follow the names of the elements or compounds. Two-letter abbreviations identifying the plant part, if any, follow the quantitative data; some other abbreviations refer to primary sources or journal sources. Of likely use to pharmacologists, toxicologists, nutritionists, pharmacognosists, and food scientists. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Top Texas Chefs Cook at Home or The Gourmets Guide to Cooking with Beer

2009-11-28T13:30:00.000-08:00

Top Texas Chefs Cook at Home

Author: Ginnie Siena Bivona

Top Texas Chefs Cook at Home showcases the favorite home-cooking recipes of some of the most talented chefs in the state. Each chapter features a story about the chef, his or her life outside the restaurant, hobbies and interests, as well as favorite recipes they use for entertaining in their own homes. The recipes are carefully chosen for simplicity and ease of preparation.

Books about: African Snacks with a Twist or Light and Easy Diabetes Cuisine

The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

Author: Alison Boteler

Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.

Umbertos Kitchen or Pearls of Kitchen Wisdom

2009-02-23T15:16:00.000-08:00

Umberto's Kitchen: The Flavors of Tuscany

Author: Umberto Menghi

His three previous cookbooks have sold nearly a half-million copies—and this very personal collection of restaurateur Umberto Menghi's 150 favorite recipes honors good food, the joy of preparation, and the camaraderie of a shared meal. The Italian spirit suffuses every lush and lovely-to-look-at color page as Menghi presents such mouthwatering delicacies as Baked Mozzarella with Olive Toast, Carpaccio, Artichoke Soup, Grilled Eggplant, and Tomato Salad. Tempting pastas include Tagliatelle with Prawns and Penne with Cauliflower, while the very thought of Stuffed Calamari, Braised Chili Chicken, and Gnocchi with Gorgonzola will stir feelings of immediate hunger. And, don't forget luscious Italian desserts like Zuccotto, a chocolate sponge cake flavored with various liqueurs, and Espresso CrЉme Br–l‚e. Wine notes and reminiscences complement the recipes. 9 1/2 X 9 1/2. All in Color , 100 Color Illustrations, 70 B&W Illustrations

Author Biography: Vancouver, BC

New interesting textbook: Guia de Escrita de Subvenção Eficaz:Como Escrever a Nih Grant Application Próspero

Pearls of Kitchen Wisdom: Tips, Shortcuts and Recipes from a Country Home

Author: Deborah S Tukua

Part invaluable reference book, part indispensable cookbook, Pearls of Kitchen Wisdom offers literally hundreds of ingenious ways to make time spent in the kitchen both productive and enjoyable. As an experienced homesteader and doyenne of her own country kitchen, Deborah S. Tukua has spent years collecting nuggets of wisdom from friends sand neighbors who share her way of life in rural Tennessee. Pearls of Kitchen Wisdom represents the distillation of a community's tried-and-true techniques for cooking, entertaining, and washing up, many of which have been handed down through the generations. Here are tips for every corner of the kitchen. For example: metal cookie cutters double nicely as whimsical napkin rings; custard will bake evenly without becoming runny when the custard dish is placed in a pan of water; debone chicken and turkey easily with kitchen scissors instead of a knife.Here too are recipes for preserving and canning food, including dried tomatoes, corncob syrup, and chili beans as well as recipes for dozens of country kitchen favorites such as baked maple chicken, vegetable cheese chowder, and pumpkin-pear pie. Also included is a wonderful section on cooking with children. (5 1/2 x 8 1/4, 320 pages)

The Effective Food Service Supervisor or Antonio Carluccios Music Menus from Italy

2009-02-22T11:34:00.000-08:00

The Effective Food Service Supervisor

Author: Anna Katherine Jernigan

This practical handbook gives you expert guidance for meeting supervisory challenges such as time management, communication, conducting interviews, performance appraisals, and more. Each chapter sets learning objectives, states problems, and offers solutions.

Contents: MANAGEMENT SKILLS * Leadership Skills * Time Utilization * Communication * The Interview Process * TRAINING * Orientation Training * On-the-Job Training * In-Service Training * Staff Development Enhancing the Supervisor' s Ability to Train * Motivation * MANAGEMENT TOOLS * Tools of Management * Positive Performance Appraisals * Employee Time Schedule * NEGATIVE FEELINGS AND EMPLOYEE PROBLEMS * Coping with Negative Feelings * Employee Complaints * Disciplinary Process * Turnover, Termination, and Exit Interview * NEW CHALLENGES * The Computer as an Asset to the Supervisor * Appropriate Guidance for Employee Personal Problems * Characteristics of a Successful Supervisor

Look this: Elementi essenziali delle politiche comparative

Antonio Carluccio's Music & Menus from Italy

Author: Antonio Carluccio

Antonio Carluccio believes that food and music go well together, especially Italian food and grand opera, for which he has had a lifelong passion. Featuring selected highlights from his own repertoire, including classic regional dishes, these menus combine to provide an irresistible celebration of Italy’s finest food. Ossobuco Milanese; prawns in garlic, oil, and chili sauce; and baked peaches are just some of the flavors to delight the senses. Antonio has tried to suit the food to the character of the opera and having entertained some of opera’s greatest personalities, including Luciano Pavarotti, Kiri Te Kanawa, and Placido Domingo, he is perfectly placed to create the perfect accompaniment. Why not share the Antonio experience by entertaining to the sounds of Donizetti’s Che mi Frena? Or some quintessential Verdi? The combination of inspiring music and delectable food is confirmation that life is too short not to be Italian.

A Cooks Tour or Wine and the Vine

2009-02-21T07:53:00.000-08:00

A Cook's Tour: In Search of the Perfect Meal

Author: Anthony Bourdain

Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail.Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.

Book Magazine

Anthony Bourdain's idea of the potentially perfect meal is surely not your idea. Been craving Moroccan lamb testicles lately? Didn't think so. Had a hankering for goat's head soup? Chili-roasted maguey worms? How about the beating heart of a cobra, freshly extracted from its former owner? Clearly Bourdain isn't your garden-variety gastronome. Familiarity, and fat-free cooking, breeds his contempt; derring-do is his stock in trade.

The author of last year's bestselling Kitchen Confidential, the delicious tell-all book of life in the pit of the "culinary underbelly," Bourdain has become an overnight sensation as unlikely as an upside-down tequila shot in a muffled nouvelle-cuisine dining room. In the world of celebrity chefdom, where the life of cuddly Emeril Lagasse begets a sitcom, Bourdain's would be a snuff-film screening on skid row. While England's Two Fat Ladies puttered onto the foodie scene in a kooky sidecar motorcycle, Bourdain barges in pulling screaming wheelies on a dastardly chopper straight out of the cartoon art of Big Daddy Roth.

In Bourdain's hands, "food porn" takes on an all-new, and sometimes quite literal, meaning. In this book, he uses his newfound celebrity to circle the globe, visiting some of its darkest corners in search of a sensory overload involving his mouth, his stomach and quite often his bare hands. As much a reckless travelogue as a vicarious dining experience, the book might scare off a considerable number of Bourdain's more organic-oriented fans. But then, if they enjoyed Kitchen Confidential, they can't say they weren't sufficiently warned.

The author envisioned his new book as an adventure, with himself portraying "one ofthose debauched heroes and villains" out of Graham Greene, Joseph Conrad, Francis Ford Coppola and Michael Cimino. "I wanted to wander the world in a dirty seersucker suit, getting into trouble," he claims. By and large, he fulfills the vision, even if he's sometimes wearing a cowboy hat or a tiny Speedo bathing suit instead of the seersucker.

Once again, Bourdain is laugh-out-loud funny at times, in an unapologetic, sophomoric sort of way. Of that dubious Moroccan lamb delicacy, he writes, "It was certainly the best testicle I'd ever had in my mouth. Also the first, I should hasten to say." The writing is occasionally careless—one larded meal, for instance, leaves him "feeling like Elvis in Vegas"—but mostly it matches the lurid glee that made Kitchen Confidential such a success. Describing durian (the spiny, famously pungent fruit he devoured with delight in Cambodia), he writes, "God it stank! It smelled like you'd buried somebody holding a big wheel of Stilton in his arms, then dug him up a few weeks later."

Bourdain's success as a writer is his knack for making food the centerpiece of a much broader discussion about living life on a grand scale. In fact, in A Cook's Tour, the food is sometimes relegated to a side table. In Russia, the author pounds vodka and attends an illegal, no-holds-barred cage-fighting event. In England, he offers one man's humble explanation of why the pornography there is so exceptionally bad. In Morocco, he finds himself too high on hashish to communicate with the camera crew that's documenting his travels for an upcoming Food Network series. ("God help me," he moans hilariously about getting himself entangled in that particular piece of business.)

The gist of his search is that Bourdain wants to re-create the earth-shattering oyster-eating experience he had as a boy in France, so vividly described in Kitchen Confidential. "Think about the last time food transported you," he writes, lingering over a lifetime of pivotal encounters with his taste buds—wild strawberries, an old girlfriend's leftover pork-fried rice. "Maybe it was just a bowl of Campbell's cream of tomato with Oysterettes, and a grilled cheese sandwich. You know what I mean." This kind of sweet faith in the universal pleasures of eating belies Bourdain's relentless bluster.

So does his regret, on his return to France, that he is emotionally incapable of re-creating that wondrous shellfish moment, try as he might. "I began to feel damaged," he writes in one of the book's most elegant, and vulnerable, passages. "Broken. As if some essential organ—my heart perhaps—had shriveled and died."

The closest the author comes to a conventional notion of the perfect meal is at the French Laundry, chef Thomas Keller's revered restaurant in the California wine country. And "conventional" is hardly the word. Famously, Keller's menus are astonishments of originality. The menu itself reads like pure poetry: coronets of salmon tartare, cauliflower panna cotta with Malpeque oyster glaze and Oscetra caviar, ricotta cheese gnocchi with a Darjeeling tea-walnut oil emulsion and shaved walnuts. For his "degenerate smoker" guest, Keller prepared a surprise—a course he called "coffee and a cigarette," featuring tobacco-infused coffee custard with foie gras. Bourdain is suitably overwhelmed. "It was an absolutely awe-inspiring meal, accompanied, I should point out, by a procession of sensational wines.... I remember a big brawny red in a cistern-sized glass, which nearly made me weep with pleasure. Cooking had crossed the line into magic," he gushes.

Though he would prefer not to be the sort of man to gush, the punk-rock author finds himself hearing a chorus of angels when food moves him. In spite of himself, the foul-mouthed Bourdain proves in the end to be a big ol' softie. In Morocco, he hauls himself to the top of a ridge in the desert. "A hundred miles of sand in every direction, a hundred miles of absolutely gorgeous, unspoiled nothingness," he recalls. "I was wondering how a miserable, manic-depressive, overage, undeserving hustler like myself—a utility chef from New York City with no particular distinction to be found in his long and egregiously checkered career—on the strength of one inexplicably large score, could find himself here, seeing this, living the dream." The answer seems obvious, if not to the man who's looking for it. His is a rare sensitivity divided equally among heart, mind and palate.
—James Sullivan

Kirkus Reviews

Over-the-top and highly diverting international culinary adventures, always to be taken with a generous grain of salt-and make it Fleur de Sel-and best consumed a bite at a time.

Books about: Im Like So Fat or Cults

Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade

Author: Tim Unwin

The products drawn from the grape vine are among the most diverse of any agricultural crop. Aside from the influences of soils and and climate, this diversity embodies the traditions of countless genrations of wine growers and vintners. Exploring this interaction between people and environments, Wine and the Vine provides a full understanding of the growth and spread of viticulture and wine production throught human history.

"A thoroughly fascinating book offering many insights into the importance of wine in our culture and the effect of variables such as religion, government, marketing, economics, and even colonialism on the growth of the wine industry... It will give the wine lover scores of insights into aspects of wine that for decades have simply been taken for granted."
California Grapevine

Library Journal

This unique study delves into the origins of wine and grapes, tracing their use and development through the Middle Ages to the present. Reviewing the relationship between history, geography, and viticulture, Unwin discusses symbolism, society, traditions, chemistry, and wine production in each era. An extensive bibliography and a precise glossary of wine measures conclude the book. The well-organized material reads like a doctoral thesis, reflecting Unwin's scholastic research background. Too detailed and serious for casual readers, this will challenge even intellectual enologists. The chapters on trade development in Europe, the Americas, Australia, and New Zealand may interest those involved in wine marketing. An optional purchase for specialized collections.-- Carolyn Alexander, Technical Information Ctr., Ft. Hunter Liggett, Cal.

Booknews

An introduction to the historical geography of viticulture and the wine trade from prehistory to the present. Unwin discusses both the numerous symbolic roles assigned to wine and the vine by people of different religions and also the internationalization of wine production and marketing. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Anti Aging Cookbook or Lets Talk Wine

2009-02-20T04:11:00.000-08:00

Anti-Aging Cookbook

Author: Marios Kyriazis

Explains why we age and what we can do to stay younger longer; how to use diet to combat aging diseases, such as cancer, heart disease, and diabetes; and how to maintain a youthful lifestyle.

Look this: Capsicum or Shunju

Let's Talk Wine!: An Expert Takes on Your Questions

Author: Marc Chapleau

By taking on more than 120 judiciously chosen questions about wine -- some quite general, some very detailed -- and answering them clearly and rigorously, Marc Chapleau has dared to go into areas where others have feared to tread. A memory aid and a research tool thanks to its comprehensive index, this book is by a Canadian writer about wine available in this country. Let's Talk Wine! is an ideal companion for wine lovers, whether they are beginners or connoisseurs.

National Cookery Book or Trout Cook

2009-02-19T00:30:00.000-08:00

National Cookery Book

Author: Elizabeth Duane Gillespi

The first all-American cookbook -- National Cookery Book -- was compiled for America's Centennial celebration in 1876 in Philadelphia. The Women's Centennial Executive Committee, chaired by Benjamin Franklin's great granddaughter, sent an invitation to women throughout the United States to contribute recipes: of the 950 accepted recipes many were associated with specific states or territories.

New interesting textbook: Sovereignty Organized Hypocrisy or The Secrets of the Kingdom

Trout Cook: 100 Ways with Trout

Author: Patricia Ann Hayes

This collection of recipes is aimed at all trout anglers and trout cooks. It gives ideas for supper and party dishes, barbecues, sauces and full details on trout preperation - cold and hot smoking, filleting, storage and freezing.

Real Cooking with Bob Izumi or Awesome Parties

2009-02-17T20:49:00.000-08:00

Real Cooking with Bob Izumi

Author: Bob Izumi

From Canada's most celebrated fisherman comes Real Cooking with Bob Izumi, a cookbook filled with delicious recipes and stories of Bob's life...from growing up the son of a chef, to becoming a world champion fisherman. The popular host of The Real Fishing Show lets you in on secrets of the outdoors and the kitchen including more than 150 recipes.

Interesting textbook: Cookbook for Grampa or Home for the Holidays

Awesome Parties

Author: Owen Coy

8 parties including recipes, menus, fun games, activities, invitation samples, checklists and tons of fun hints.

Scottish Kitchen or Simply Appetizers

2009-02-16T17:07:00.000-08:00

Scottish Kitchen

Author: Sue Lawrenc

In ten themed chapters—from A Bonfire on the Beach to a Lochside Picnic—Sue Lawrence, author of the award–winning Scots Cooking, offers more than 100 modern Scottish recipes.

In her latest book, Sue Lawrence presents a marvelous collection of contemporary Scottish recipes that feature traditional, down–to–earth ingredients (with substitutions offered for more difficult–to–find items). For breakfast, enjoy Smoked Trout Hash or Scrambled Eggs with Smoked Salmon, or for a light meal, Asparagus Tarte Tatin. For a picnic, there’s Summer Pea Soup with Mint, Herbed Scotch Eggs, and Whisky–Laced Fruit Cake. And for a Burns Supper, try Barley Risotto with Chanterelles, Venison with Oat and Herb Crust, and Shortbread Ice Cream with Sticky Bananas. Illustrated with gorgeous color photos of the food and the Scottish countryside, this is a treasure trove of all that is good in Scottish cooking.

Book review: Aromatherapy or El arbol del yoga

Simply Appetizers

Author: Silverback Books

The Simply Series features cuisine-style food made easy with delicious dishes that you'll want to share with family and friends. Prepared with only the freshes ingredients, these books promise to make the flavors shine in your kitchen. With beautiful photography, plus useful tips and resources, cooks will enjoy bringing new tastes, from cuisines and cultures around the world, into their home cooking. Healthy, delicious, and perfect for every occasion, from simple greens to tasty taps and dim sum, you'll find the steps needed to create great food! Appetizers are the first step to every great meal and the perfect way to serve colorful, creative, and delicious food to your family and friends. In one volume, Simply Appetizers offers the steps needed to make tasty tapas, dim sum, antipasto, and more.

Kinfolks and Custard Pie or Living Lean Today

2009-02-15T13:25:00.000-08:00

Kinfolks and Custard Pie: Recollections and Recipes from an East Tennessean

Author: Walter N Lambert

Walter's book is filled with old-time recipes and his style of writing will keep you laughing all the way into the kitchen. It's marvelous!

Book about: Safe Drinking Water Act and Interpretation or Insulin Resistance and Polycystic Ovarian Syndrome

Living Lean Today: How I Lost over 100 Lbs

Author: Clifton Azok

Today in the USA just over 130 million Americans are overweight or obese. The numbers don't lie: that equals one out of every two people. "In that light, contemporary health is both a societal catastrophe and individual crisis" says Cliff Azok, author of the new release Living Lean Today: How I Lost Over 100lbs.

"The conventional wisdom has been conventionally misleading and unwise to follow," says Azok. "A life of obesity is closer for most of us than we dare think." The time to change is now, the time for America to change is now, the time for YOU to change is NOW!

Living Lean Today is written in tandem with the production of LivingLeanToday.com, operated by a fat-reduction group providing realistic technical knowledge. The group maintains dieting the conventional way is frustrating and time-consuming. Fat reduction needs to be seen as enjoyable and a daily chance to enjoy one's self.

Over 70% of people beginning diets will fail. Of the remainder, over 70% will fail over the long haul. The question is: why? Azok points out that dieters fail because the short-term foundation of their plans are flawed. "How can you succeed in the long term if the short term is unsound?"

Living Lean Today details Azok's stunning loss of 130lbs. of hurtful, hindering weight. His success was found by concentrating on personal motivation, maturity, knowledge and specific targeted action, and importantly following a long-term plan. If YOU take up these same methods, Azok believes the same results will hold true.

Beware the creeping growth of fat, America - there is no better time to change our lives than now, and Living Lean Today will help you through.

Seasonal Gifts and Festive Celebrations or Cooking without Fuss

2009-02-12T05:55:00.000-08:00

Seasonal Gifts and Festive Celebrations: Recipes and Ideas for Hand-Made Holiday Gifts (Gifts from Nature Series)

Author: Sarah Ainley

Ideas for every seasonal celebration from Easter Simnel Cake, to Halloween Pumpkin and a Christmas Gift Basket.

Book review: Easy as Apple Pie or Odiyan Country Cookbook

Cooking Without Fuss: Stress-Free Recipes for the Homecook

Author: Jonny Haughton

Cooking Without Fuss is about bringing people back into the kitchen with mouth-watering, brilliantly simple recipes. Throughout the book the emphasis is on dishes that are easy-to-follow and offer delicious, proven results. The recipes derive from The Havelock's menu of Modern British dishes - a combination of classics and innovative cooking. Its philosophy has always been to serve good home-cooking with an extra edge. The tried-and-tested dishes are guaranteed to succeed and don't rely on specialist equipment or require a high level of skill. They range from light but satisfying dishes such as Mussels with Cider, Creme Fraiche and Thyme and Goan Chicken Curry with Roasted Coconut to hearty meals such as Smoked Haddock Gratin with Tomato, Spinach and Gruyere and Grilled Bavette Steak. It's the sort of food everyone loves to eat - food that's uncomplicated and just tastes good.

Author and professional chef Jonny Haughton believes that cooking doesn't have to be stressful, as long as you are organized. To accompany the recipes, the first part of the book concentrates on building core skills and how to stock and equip the kitchen. There is advice on traditional cooking principles, menu balancing and cooking for crowds and how to get organized before you start cooking. This is a book that encourages readers to cook with enjoyment and ease.

Tasteful Treasures or Whiskey and Whiskey Drinks

2009-02-09T15:24:00.000-08:00

Tasteful Treasures

Author: Bedford Womens Club

From cover to cover, you will find am abundance of tested and approved recipes for your dining enjoyment. The divider pages are beautifully illustrated with line drawings from local artists highlighting historical landmarks. Special features include sections on Restaurant Specialties, Gifts from the Kitchen, Healthier Cooking, New England - Tried and True, and complete menus using superb recipes found in this "jewel of a showcase" cookbook.

Go to: Zukunft des Geschäfts

Whiskey and Whiskey Drinks (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

Authoritative: Written by experts in their field so you have the most reliable information available.
Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
Concise: You’ll learn just what you need to know—no more, no less.
Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
Portable: Your know-how goes with you wherever your projects lead.

Feeling a little old fashioned?

Want to impress your drinking buddies? Know how to order the right whiskey at a bar or mix it yourself to make great cocktails for any occasion. This guide shows you everything you need to learn:

A brief history of whiskey and the basics of how whiskey is made
A rundown of different types of whiskey, so you’ll know what you’re buying
Whiskey cocktail recipes from the Four Seasons restaurant

Martha Stewarts Menus for Entertaining or Chardonnay

2009-02-08T11:41:00.000-08:00

Martha Stewart's Menus for Entertaining

Author: Martha Stewart

Martha Stewart offers 20 complete menus for gatherings both large and small, casual and sophisticated—all reflecting an elegantly relaxed approach to entertaining in the '90s. With its delicious recipes, inspired styling, useful information, and exquisite photographs, this is the indispensable guide to hospitality. Full-color photographs.

Publishers Weekly

Just when you thought the lavish style of '80s-era entertaining was gone forever, Stewart (Martha Stewart's New Old House) releases another book destined to make party-givers want to blow up balloons and repolish their candelabras. Though she claims in her introduction that she now prefers simpler foods and fixings, Stewart's mashed potatoes still call for a stick of butter, a quarter cup of heavy cream and a cup of softened cream cheese. ``Light'' this isn't, but preparation and menus are indeed more spare than in the author's earlier efforts. In 20 chapters, she gives step-by-step instructions for assembling a theme party-whether a spicy Thai lunch or a fried green tomatoes brunch. Gone are the gilded pumpkins of yore; instead, Stewart's Halloween party calls for pumpkins stuffed with a savory mix of vegetables and chicken, topped with puff pastry and served with a cognac cream sauce on the side. Yet some of the rusticity espoused in the recipes verges on artificial: a country ham is to be baked atop a bed of grass. For the millions of urbanites who love her style, but cannot find an organic tussock, Stewart fails to suggest a substitute-say, a couple of bunches of parsley. But most of her fans will find this book inspiring and unintimidating. Author tour. (Nov.)

Publishers Weekly

Once again, Martha Stewart amazes-and perhaps intimidates-with her picture-perfect collection of menus for entertaining. This volume reveals a "simplified approach," Stewart says. Of course, this comes from a woman who, as a working mother two decades ago, made "pound after pound of sweet butter pate feuilletee, and pressed by hand virtually hundreds of tiny tart shells." Her North Carolina Barbecue, which features Kitty Murphy's Brunswick Stew, a hearty chicken dish, and Roquefort Potato Salad ("I always buy the real French variety," Stewart reveals) stars the daintiest pulled pork imaginable, looking as precious as watercress when piled on soft buns. (Home cooks should not be disappointed when their pork turns out looking a bit less delicate.) The Best Clambake, handsomely photographed on a beach in East Hampton, requires hickory logs and galvanized tubs; Martha also drags to the beach a special grill that "was made especially for me by an Argentinian polo player." But for all the labor-intensive Martha-ness about this volume, the menus she describes are both delicious and inspiring. The events featured are high concept (pasta made to order-for 20 guests), but the dishes themselves are relatively uncomplicated. So while it's unlikely that most cooks will want to organize the entire Surprisingly Simple Chinese feast, with its two whole fishes and 14 accompanying dishes, if they take a recipe here and a recipe there from Martha's varied and easy-to-follow collection, they'll create a meal sure to impress almost anyone-perhaps even Martha herself. (Oct.) Copyright 2003 Cahners Business Information.

Library Journal

Since the magazine Martha Stewart Living has a circulation of 750,000 and her weekly television show is carried in 132 markets, you can expect a huge audience for this new work. Stewart offers 22 complete menus for every occasion.

New interesting book: Empire of Pleasures or Home Cooking in the Global Village

Chardonnay (Wine Made Easy Series)

Author: Dave Broom

How did Chardonnay become the most popular white grape variety in the world? Award-winning author Dave Broom—honored as the Glenfiddich Drinks Writer of the Year—charts its evolution, covering where the grape grows and why; who the top winemakers are; how to buy, serve, and store the wine; and what food goes well with it. He provides an international perspective, looking not only at the traditional producing countries in Europe (France, Italy, and Spain), but also at Australia, New Zealand, North and South America, South Africa, and wherever else in the world the wine is found.

Empire of Pleasures or Home Cooking in the Global Village

2009-02-07T07:59:00.000-08:00

Empire of Pleasures: Luxury and Indulgence in the Roman World, Vol. 1

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.

Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

Author: Richard Wilk

Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Catering for Two or Organic Food

2009-02-06T04:16:00.000-08:00

Catering for Two

Author: Alice James

Alice James' 1898 "Catering for Two" is designed for the "Inexperienced cook" who wishes to provide economical, delicious meals for a small family.

Book review: 2009 Play With Your Food Wall Calendar or 2009 Wine Lovers Page A Day Calendar

Organic Food: Consumers' Choices and Farmers' Opportunities

Author: Maurizio Canavari

Consumers' attention to food safety issues and environmental issues has increased overwhelmingly in recent decades because of their increased concern about their own health, the environment's health, and the crises and emergencies reported worldwide. Once the only option, organic agriculture has always been a production option followed by at least a few farmers all over the world. These farmers were prompted by ethical and environmental motivations, as well as by committed consumers who supported organic agriculture thanks to a separate but fairly elitist distribution channel. Organic food now has become a viable alternative for an increasing number of consumers that are worried about the presence of chemicals residues and the negative consequence on the environment caused by intensive production methods. Many farmers also now see organic farming as a way to stabilize or even increase their income due to public policy support and growing market demand.

Organic Food: Consumers' Choices and Farmers' Opportunities gives an overview of the organic sector, both in Italy and in the United States, and demonstrates how agricultural economists are performing analyses dealing with organic produce on different points in the supply chain. It deals with economic issues raised by organic farming and takes into account both the consumer's needs and the managerial and budget constraints experienced by the farmers. Farm management methodologies and marketing analyses are also presented with specific research topics involving several industries in the agri-food sector.

Contributors     xv
Sector's Overview
From Niche to Market: The Growth of Organic Business in Italy   Edi Defrancesco   Luca Rossetto     3
Overview on Organic Market     3
The Bio-boom in Italy     5
Organic Farming in the Veneto Region: An Analysis Based on the 2000 Italian Census of Agriculture Data     10
References     16
An Overview of Organic Agriculture in the United States   Catherine Greene     17
Introduction     17
U.S. Organic Standards and Certification     18
Economic Characteristics of the U.S. Organic Agriculture Sector     21
Recent State and Federal Policy Initiatives     26
References     27
The Producer's Perspective
A Comparative Profitability Analysis of Organic and Conventional Farms in Emilia-Romagna and in Minnesota   Maurizio Canavari   Rino Ghelfi   Kent D. Olson   Sergio Rivaroli     31
Introduction     31
Objectives and Hypotheses     33
Materials and Methods     33
Results and Discussion     36
Final Remarks     44
References     44
Situation and Perspectives of Organic Meat in Italy   Luigi Galletto     47
Organic Meat Situation in Italy     47
Observations from a Small Sample of Venetian Firms Dealing with Organic Meat     51
Concluding Remarks     59
References     63
Profitability of Organic Cropping Systems in Southwestern Minnesota   Paul R. Mahoney   Kent D. Olson   Paul M. Porter   David R. Huggins   Catherine A. Perillo   R. Kent Crookston     65
Introduction     65
Background     66
Study Location and Design     67
Data Collection and Analysis Methods     68
Results     73
Conclusions     80
References     81
Comparing the Profitability of Organic and Integrated Crop Management   Carlo Pirazzoli   Nicola Stanzani   Alessandro Palmieri   Roberta Centonze   Maurizio Canavari     83
Introduction     83
Materials and Methods     84
Results     85
Final Remarks     89
References     90
Marketing Strategies for Organic Wine Growers in the Veneto Region   Luca Rossetto     93
Wine from Organic Agriculture     94
Overview of the Organic Wine Market     95
The Organic Wine Market in Italy     96
A Survey on Organic Wine Market in the Veneto Region     98
Concluding Remarks     108
References     111
The Consumers' Perspective
Investigating Preferences for Environment Friendly Production Practices   Riccardo Scarpa   Fiorenza Spalatro   Maurizio Canavari     115
Introduction     115
Theory     117
Data     119
Econometric Analysis and Results     119
Conclusions     122
References     123
Potential Demand for Organic Marine Fish in Italy   Edi Defrancesco     125
Introduction     125
Methodology and Data     128
Findings and Comments     132
Concluding Remarks     139
References     141
Italian Consumers' Preferences and Willingness to Pay for Organic Beef   Alessandro Corsi   Silvia Novelli     143
Introduction     143
Data     144
Willingness to Pay for Organic Beef     146
Consumers' Motivations for Not Purchasing Organic Beef     153
Preferences about Selling Modalities      154
Conclusions     155
References     156
The US Consumer Perspective on Organic Foods   Carolyn Dimitri   Luanne Lohr     157
Introduction     157
US Market for Organic Food Products     158
The US Organic Food Consumer     161
Direct Market Sales of Organic Food Products     162
The Future of the US Organic Food Market     165
References     166
Recent Developments and Future Issues
Current Issues in Organic Food: Italy   Maurizio Canavari     171
Introduction     171
Farmer Issues     172
Food Chain Issues     173
Consumers' Issues     174
Policy and Trade Issues     177
Further Emerging Issues     180
References     181
Current Issues in Organic Food: United States   Kent D. Olson     185
Introduction     185
Production Issues     186
Distribution and Marketing Issues     189
Policy and Trade Issues     190
Future Issues     192
References     192
Index     195

The Billionaires Vinegar or Cooking with Cooksey

2009-02-05T00:35:00.000-08:00

The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine

Author: Benjamin Wallac

It was the most expensive bottle of wine ever sold.

In 1985, at a heated auction by Christie’s of London, a 1787 bottle of Château Lafite Bordeaux—one of a cache of bottles unearthed in a bricked-up Paris cellar and supposedly owned by Thomas Jefferson—went for $156,000 to a member of the Forbes family. The discoverer of the bottle was pop-band manager turned wine collector Hardy Rodenstock, who had a knack for finding extremely old and exquisite wines. But rumors about the bottle soon arose. Why wouldn’t Rodenstock reveal the exact location where it had been found? Was it part of a smuggled Nazi hoard? Or did his reticence conceal an even darker secret?

It would take more than two decades for those questions to be answered and involve a gallery of intriguing players—among them Michael Broadbent, the bicycle-riding British auctioneer who speaks of wines as if they are women and staked his reputation on the record-setting sale; Serena Sutcliffe, Broadbent’s elegant archrival, whose palate is covered by a hefty insurance policy; and Bill Koch, the extravagant Florida tycoon bent on exposing the truth about Rodenstock.

Pursuing the story from Monticello to London to Zurich to Munich and beyond, Benjamin Wallace also offers a mesmerizing history of wine, complete with vivid accounts of subterranean European laboratories where old vintages are dated and of Jefferson’s colorful, wine-soaked days in France, where he literally drank up the culture.

Suspenseful, witty, and thrillingly strange, The Billionaire’s Vinegar is the vintage tale of what could be the most elaborate con since the Hitler diaries.It is also the debut of an exceptionally powerful new voice in narrative non-fiction.

The New York Times - Bryan Miller

…captivating…Wallace frames his narrative as a suspenseful mystery, although we pretty well know whodunit early on. He escorts readers through the fast and fulsome world of high-stakes wine collecting, where $1,000 bottles of grand cru Burgundy are guzzled like lemonade and conversations revolve around trophy wines in home cellars that can be the size of a high school gymnasium.

The Washington Post - Bruce Schoenfeld

Somebody may have resisted the urge to yank open at least a few bottles of 1787 Chateau Lafitte (as it was then spelled) and enjoy them with a brace of partridges or an ascension of larks or whatever the French were eating at the time. Whether that somebody was Thomas Jefferson and whether a few bottles purported by a flamboyant collector to be from Jefferson's stash are actually Chateau Lafitte at all are mysteries that form the centerpiece of The Billionaire's Vinegar, Benjamin Wallace's entertaining look at wine forgery.

Publishers Weekly

The titular bottle, from a cache of allegedly fine, allegedly French wine, allegedly owned by Thomas Jefferson in the 1780s, set a record price when auctioned in 1985. The subsequent brouhaha over the cache's authenticity takes wine journalist Wallace on a piquant journey into the mirage-like world of rare wines. At its center are Hardy Rodenstock, an enigmatic German collector with a suspicious knack for unearthing implausibly old and drinkable wines, and Michael Broadbent, a Christie's wine expert, who auctioned Rodenstock's lucrative finds. The argument over the Jefferson bottles and other rarities aged for decades, flummoxed a wine establishment desperate to keep the cork in a controversy that might deflate the market for antique vintages. (In the author's telling, a 2006 lawsuit almost settles the issue.) Wallace sips the story slowly, taking leisurely digressions into techniques for faking wine and detecting same with everything from Monticello scholarship to nuclear physics. He paints a colorful backdrop of eccentric oenophiles, decadent tastings and overripe flavor rhetoric (Broadbent describes one wine as redolent of chocolate and "schoolgirls' uniforms"). Investigating wines so old and rare they could taste like anything, he playfully questions the very foundations of connoisseurship. (May)

John Charles - Library Journal

In 1985 in London, the Forbes publishing family paid more than $150,000 for a nearly 200-year-old bottle of ChAoteau Lafite Bordeaux rumored to have once been owned by Thomas Jefferson. The bottle was part of a collection unearthed by German wine entrepreneur Hardy Rodenstock. At first only a few doubted the authenticity of the wine, but over time, as more bottles from the same cache were sold, the questions about Rodenstock and his Jeffersonian bottles kept coming. Wallace, a journalist who has written for magazines such as Food & Wine and Philadelphia, has crafted a richly intriguing tale of wine collecting, Thomas Jefferson, and the rivalry between the wine departments at Christie's and Sotheby's, following the trail of Rodenstock and his famous "discovery." With the same deliciously entertaining blend of history, mystery, and wine found in Don and Petie Kladstrup's Wine and War, Wallace's book is highly recommended for public libraries.

Kirkus Reviews

Elaborate account of a delicious hoax played on the world's wine experts and fabulously wealthy. According to magazine writer Wallace, a chummy partnership between two well-connected Europeans largely created the interest in historic vintages that reached its apogee in 1985 with the $156,000 purchase by the Forbes family of a 1787 Chateau Lafite engraved with the initials "Th.J."-i.e., Thomas Jefferson. Michael Broadbent was the suave founding director of Christie's wine department, which had come to dominate the global market in old and rare wines to the tune of millions of dollars. Broadbent's palate was considered the most experienced in the world, and he scoured the cellars of his aristocratic acquaintances to unearth rare vintages. The purported Jefferson bottle was consigned to Christie's by German collector Hardy Rodenstock, who spun a hazy story of workers tearing down a house in Paris, breaking through a false wall and happening upon a cache of extremely old wines. Jefferson, America's first wine connoisseur, lived in Paris from 1784 to 1789 and began buying directly from the chateaux; with France disrupted by revolution, this particular order apparently didn't make it back to Monticello. Rodenstock boasted that he had purchased two dozen engraved bottles of 1784 and 1787 vintages of Lafite, Margaux, Yquem and Branne-Mouton (all of which dribbled to market), but he would not divulge the seller, and the wine's provenance came under suspicion. Wallace traces various attempts to determine the bottles' authenticity, including analysis of ullage (fill level), cork, label, engraving, bottle and the taste of the ancient liquid, often doctored by adding later vintages. The author offersa revealing look at the influx into the esoteric field of wine connoisseurship of major-player egos and big money, which created a tricky and rarified market similar to that for expensive art-and encouraged fakes in both. Rote journalism injected with considerable padding, but there's no denying the appeal of this enthrallingly mad and recondite subject. Agent: Larry Weissman/Larry Weissman Literary

Cooking with Cooksey

Author: Victoria L Cooksey

Cooking with Cooksey offers the broadest selection yet of full-carb, low-carb, full-fat, low-fat, vegetarian, full-sugar, low-sugar, beverages, meals and desserts. Victoria's recipes are easy to follow and offers tips for new cooks, and yet veteran cooks will find plenty of challenging and inspiring recipes as well. Cooking with Cooksey guides everyone to reach their full, creative cooking potential.

Grab Another Bag Cookbook or Time to Eat 15 Minute Meals for Busy Parents

2009-02-03T20:53:00.000-08:00

Grab Another Bag Cookbook: Mix It and Fix It

Author: Frances Barrineau

This is Francis Barrineau's second book with recipes that begin in a bag with the dry ingredients and later when you are ready to complete you simply ad the liquid ingredients.

Book about: Six Sigma Distribution Modeling or How to Do Everything with Microsoft Office Infopath 2003

Time to Eat! 15 Minute Meals for Busy Parents

Author: Nicole Straight

If you are short on time, but still want to make a fresh, healthy meal for your family, Time to Eat! teaches you how easy it is to make a meal from scratch in 15 minutes that everyone in the family will enjoy. Written by a professional chef and mother of two.

Smooth and Juicy or Flavours of Byzantium

2009-02-02T17:11:00.000-08:00

Smooth and Juicy

Author: Joanna Farrow

This fabulous new book includes everything from energy and health drinks to irresistibly indulgent ones such as Marbled Blueberry Meringue Shake.

New interesting book: El Manifiesto Comunista

Flavours of Byzantium

Author: Andrew Dalby

By means of translations of original texts on diet and foods and making liberal use of contemporary testimony, Andrew Dalby makes an eloquent case for the sophistication of the cuisine and the wide range of ingredients available to an empire that mesmerized the simple Crusaders on their way to the Holy Land. This is also an authoritative glossary of Greek food words and phrases: a foundation on which future scholars will come to rely.

	Preface	7
	An Introduction to Byzantium	11
	Tastes and Smells of the City	33
	Foods and Markets of Constantinople	57
	Water and Wine, Monks and Travellers	83
	Rulers of the World	105
	The Texts: The Eight Flavours	129
	The Texts: Categories of Food	132
	The Texts: Humoral and Dietary Qualities of Foods	147
	The Texts: A Dietary Calender	161
	Instructions and Recipes	171
	A Phrase-Book of Byzantine Foods and Aromas	183
	Bibliography	239
	Index	257

The Fast Food Diet or Tin Fish Gourmet

2009-02-01T13:29:00.000-08:00

The Fast-Food Diet: Quick and Healthy Eating at Home and on the Go

Author: Mary Donkersloot

Whether you wish to eat Chinese, Italian, Mexican, Continental, or something from your local deli, The Fast Food Diet will help you make the right choice. A guide to eating healthfully at home, The Fast Food Diet provides you with an inventory of healthy foods to keep on hand. Best of all, The Fast Food Diet contains 100 quick and healthy recipes that even the inexperienced cook can follow.

The Fast Food Diet rates the best breakfasts, lunches, and dinners, using a simple system from 1 to 10, along with a list of calories, fat, cholesterol, sodium, and fiber. You can see at a glance which are the best food choices - 10 representing the best choice and 1 the worst.

Tin Fish Gourmet: Great Seafood from Cupboard to Table

Author: Barbara Jo McIntosh

These mouthwatering recipes feature all your favorite canned seafoods, from salmon, tuna, and clams, to sardines, anchovies, and caviar. Includes delicious hors d'oeuvres, entrees, soups, salads, and sandwiches.

Aboutcom Guide to Shortcut Cooking or Handbook of Industrial Seasonings

2009-01-31T09:47:00.000-08:00

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'

Smothered Southern Foods or Parties With Pizzazz

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

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.

Italian Holiday Cooking or Cookoff

2009-01-28T14:06:00.000-08:00

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.

How to Zest a Lemon or Blessed Isle

2009-01-27T10:24:00.000-08:00

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.

Low Fat Low Carb Southwest Cookbook or Sweetly Southern

2009-01-26T06:42:00.000-08:00

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.

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.

Wild About Turkey or Dulce lo vivas

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

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.

100 Great Pasta Sauces or Trucos para organizar fiestas y eventos

2009-01-23T23:18:00.000-08:00

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.

Best Cellar or The Wicked West

2009-01-22T19:37:00.000-08:00

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.

Dori Sanders Country Cooking or Slow Cooked Comfort

2009-01-21T15:55:00.000-08:00

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.

Classic Cocktails or Gorgeous Cakes

2009-01-20T12:12:00.000-08:00

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.

Victoria or Martha Stewarts Hors dOeuvres

2009-01-18T01:43:00.000-08:00

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.

Homestyle Cooking Made Healthy or Low Carb 1 2 3

2009-01-17T15:01:00.000-08:00

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

2009-01-17T04:19:00.000-08:00

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:

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

	Meet the minutemeals chefs	vi
	How to use this book	vii
	Quick tips from the pros	viii
Chapter 1	Poultry menus	1
	Boneless chicken breasts	2
	Chicken cacciatore	2
	Sesame lemon chicken	4
	Broiled chicken	6
	Chicken tenders	8
	Basque chicken	8
	Louisiana poorboys	10
	Asian orange chicken	12
	Chicken thighs	14
	Cranberry-sauced chicken thighs	14
	Barbecued chicken thighs	16
	Hot chicken and bacon salad	18
	Turkey cutlets	20
	Turkey saltimbocca	20
	Sauteed turkey	22
	Potato, turkey, and green bean salad	24
	Deli turkey	26
	Turkey reuben sandwiches	26
	Turkey stroganoff	28
	Turkey and orzo salad with tomatoes and corn	30
	Ground turkey	32
	Turkey picadillo	32
	Turkey soong	34
	Turkey hash	36
	Turkey sausage	38
	Turkey sausage-and-stuffing skillet supper	38
	Turkey sausage gumbo	40
	Turkey sausage and sauerkraut	42
Chapter 2	Meat menus	45
	Ground beef	46
	Microwave zucchini boats	46
	Beef, ramen noodle, and vegetable stew	48
	Moroccan beef and squash	50
	Beef steak	52
	Steaks pizzaiola	52
	Spicy thai beef strips	54
	Steaks	56
	Beef for stir-fry	58
	Sesame garlic beef stir-fry	58
	Beef fajitas	60
	Sloppy joes	62
	Ham steak	64
	Ham in cheddar sauce	64
	Ham steak	66
	Corn and ham chowder	68
	Boneless pork chops	70
	Cheese-stuffed pork chops	70
	Pork chops	72
	Broiled pork chops	74
	Pork tenderloin	76
	Braised pork	76
	Sweet-and-sour pork	78
	Molasses and black pepper pork tenderloin	80
	Pork for stir-fry	82
	Green chili stew	82
	Asian pork and noodles	84
	Greek souvlaki	86
	Lamb chops	88
	Braised lamb chops	88
	Lamb chops	90
	Rib lamb chops	92
Chapter 3	Seafood menus	95
	Fresh salmon	96
	Micro-poached salmon	96
	Baked salmon	98
	Soy- and honey-glazed salmon	100
	Other fresh fish	102
	Hacienda sea bass	102
	Cod a la provencale	104
	Grilled swordfish	106
	Shrimp	108
	Shrimp and feta casseroles	108
	Caribbean shrimp	110
	Shrimp, snow pea, and straw mushroom stir-fry	112
	Canned tuna	114
	Tuna patties	114
	Tuna noodle skillet casserole	116
	Tonnato alfredo	118
Chapter 4	Pasta, bean, and vegetable menus	121
	Pasta	122
	Pasta	122
	Vegetable "lo-mein"	124
	Chili spaghetti	126
	Filled pasta	128
	Ravioli	128
	Salsa pasta ole	130
	Chinese chicken soup	132
	Pizza crust	134
	Shrimp, goat cheese, and roasted red pepper pizza	134
	Bacon and tomato pizzettes	136
	Southwestern hamburger pizza	138
	Canned beans	140
	Mini rigatoni	140
	Mexican tortilla pizzas	142
	Drunken beans	144
	Portobello mushrooms	146
	Ham- and rosemary-stuffed portobellos	146
	Portobello "baked" pasta	148
	Focaccia	150
Chapter 5	Cheese, eggs, and meat substitute menus	153
	Cheese	154
	Veggie quesadillas	154
	New orleans muffulettas	156
	Cheddar cheese fondue	158
	Eggs	160
	Giant omelette	160
	Huevos rancheros	162
	Mu shu roll-ups	164
	Meat substitute	166
	Soy, bean, and cheese burritos	166
	Two-alarm chili	168
	Microwave savory stuffed peppers	170
	Index	172

Bill and Bev Beattys Wild Plant Cookbook or Great Garlic Book

2009-01-16T16:38:00.000-08:00

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

2009-01-16T07:55:00.000-08:00

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.

Wine Microbiology or Empire of Pleasures

2009-01-15T21:13:00.000-08:00

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

Made in Morocco or Fried Butter

2009-01-15T11:31:00.000-08:00

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

2009-01-15T02:49:00.000-08:00

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.

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.

Quick Meal Solutions or Hospitality Marketing Management

2009-01-14T15:06:00.000-08:00

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

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

2009-01-14T05:24:00.000-08:00

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.

	Introduction	5
Part I	Myths, Magick, and Religion	11
Chapter 1	Brewing in History and Religion	13
Chapter 2	Medicinal and Magickal Uses for Beverages	33
Chapter 3	From Cauldron to Cup-Magickal Brewing Methods	55
Part II	The Recipes: Introduction	77
Chapter 4	Beer	79
Chapter 5	Charming Cordials, Amultetic Aperitifs, Luscious Liqueurs	93
Chapter 6	Dessert Drinks	107
Chapter 7	Blossoming Beverages	119
Chapter 8	Joyful Juicing	137
Chapter 9	Socery Soda Pop, Magickal Malteds, and Fun Frappes	151
Chapter 10	Mystical Mead, Metheglin, and Horilka	165
Chapter 11	Seasonal Brews	181
Chapter 12	Social Cauldron: Pagan Party Punches	209
Chapter 13	Mellow Meads, Soft Beers, and Wine	235
Chapter 14	Tea Talismans and Coffee Charms	249
Chapter 15	A Toast to Your Health	281
Chapter 16	Wondrous Wine and Wine Coolers	307
Appendix A	Common Ingredients, Elemental Correspondences, Magickal Associations, and Uses in Brewing	323
Appendix B	Possible Brewing Deities	331
	Bibliography	335
	Index	341
	About the Author	347

Something Old Something Bold or Happy Days Healthy Living

2009-01-13T18:42:00.000-08:00

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.

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

2009-01-13T08:00:00.000-08:00

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.

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.

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

2009-01-12T20:18:00.000-08:00

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.

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.

	Introduction	7
Part 1	Introducing the Players
Chapter 1	The Dynamic Duo	11
	A Chemical Marriage Made in Heaven	11
	Incorporating Grapefruit and Apple Cider Vinegar Into the Diet	12
Chapter 2	The Glorious Grapefruit	15
	What's in a Grapefruit?	16
	The Importance of Grapefruit Components	17
	Other Health Benefits of the Grapefruit	19
Chapter 3	Efficacious Apple Cider Vinegar	23
	The Health Benefits of Apples	24
	How Apple Cider Vinegar is Made	25
	Some Encouraging Words About Apple Cider Vinegar	26
	How Apple Cider Vinegar Helps One to Lose Weight	27
	Rescue for Sugar-holics	28
	Salt and Slimness: An Unlikely Mixture	29
	Easy Does It	31
Part 2	The Game Plan
Chapter 4	Delectable Drinks to Soothe the Palate	35
	Tips For Preparing Your Drinks	36
	Twelve Tasty Beverages Coming Up	38
Chapter 5	The Express Diet	53
	Breakfast	55
	Lunch	58
	Dinner	61
	Snacks	64
	Express Diet Summary	64
Chapter 6	The Intermediate Diet	67
	Breakfast	69
	Lunch	72
	Dinner	75
	Snacks	78
	Intermediate Diet Summary	78
Chapter 7	The Extended Diet	79
	Breakfast	81
	Lunch	84
	Dinner	87
	Snacks	90
	Extended Diet Summary	90
Part 3	On To Victory
Chapter 8	Sound Strategy For a Success Diet	95
	Diet-Wise Shopping	95
	Storing for Best Nutrition	97
	Preparation Tips	98
Chapter 9	The Beneficial Effects Of Exercise	101
	A Walk on the Brisk Side	102
	Other Activities	103
	More Upside About Exercise	105
Chapter 10	Success--At Last	107
Appendix A	Producing Homemade Apple Cider Vinegar	109
Appendix B	Healthful Low-Fat Foods	115
	Glossary	119
	Bibliography	125
	Index	129

New World Kitchen or Dessert Cocktails

2009-01-12T11:35:00.000-08:00

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

2009-01-12T00:52:00.000-08:00

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.

	Introduction	xv
	Breakfast
	Bacon and Eggs
	Classic: Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes	6
	Contemporary: Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa	10
	Second Day Dish: Bacon, Potato, and Eggs Strudel	12
	Pancakes
	Classic: Buttermilk Pancakes with Whipped Butter and Maple Syrup	14
	Contemporary: Almond, Praline, and Banana Pancakes with Orange Syrup and Yogurt	16
	Second Day Dish: Smoked Salmon Pancake Roll-Up with Onions and Capers	17
	French Toast
	Classic: French Toast with Cinnamon-Brown Sugar and Apple Syrup	19
	Contemporary: Titanic French Toast with Three Jams	21
	Second Day Dish: French Toast with Bread Pudding Brulee	22
	Doughnuts
	Classic: Simple Sugar-and-Spice Doughnuts	26
	Contemporary: Drunken Fortune Doughnuts	27
	Second Day Dish: Stuffed Doughnuts with Whipped Cream and Berries	28
	Oatmeal
	Classic: Oatmeal with Cinnamon-Brown Sugar and Honey-Tossed Berries and Raisins	30
	Contemporary: Almond Oatmeal Creme Brulee with Orange Essence	31
	Second Day Dish: Oatmeal Gougeres	33
	Appetizers, Soups, and Salads
	Shellfish Cocktails
	Classic: Shrimp, Lobster, and Crab with Cocktail Sauce and Old Bay Mayonnaise	40
	Contemporary: Hot Shellfish Cocktail with Tomato-Roasted Garlic Aioli	41
	Second Day Dish: Chopped Seafood Salad with Tomato and Onion in Avocado Halves	43
	Smoked Salmon
	Classic: Smoked Salmon with Horseradish Mousse and Corn Blini	46
	Contemporary: Pastrami Salmon and Smoked Salmon with Potato Pancakes, Honey Mustard Vinaigrette, and Apple Salad	47
	Second Day Dish: Smoked Salmon Lollipops	50
	Chowders
	Classic: New England Clam Chowder with Oyster Crackers	53
	Contemporary: Two Soups-New England and Manhattan Clam Chowders with Cheddar Biscuits	54
	Second Day Dish: Clam Chowder Bread Pudding with Tomato and Watercress Salad	56
	Cobb Salad
	Classic: Classic Cobb Salad	58
	Contemporary: "Stacked" Chopped Cobb Salad with Chipotle Vinaigrette	60
	Second Day Dish: Spiced Cobb Salad "Summer Roll" with Blue Cheese Dipping Sauce	62
	Chef's Salad
	Classic: Classic Chef's Salad Bowl	64
	Contemporary: Carpaccio of Chef's Salad	65
	Second Day Dish: Chef's Salad Bruschetta	66
	Caesar Salad
	Classic: The Famous Caesar Salad	68
	Contemporary: Chopped Caesar Salad with Crab Cake Croutons	70
	Second Day Dish: Spicy Spaghetti with Sausage and Caesar Sauce	71
	Poultry
	Roast Chicken
	Classic: Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy	79
	Contemporary: Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi	80
	Second Day Dish: Chicken-Potato Pancakes with Apple-Sour Cream Sauce	83
	Fried Chicken
	Classic: Southern Buttermilk-Fried Chicken, Coleslaw, Cornbread Biscuits, Home-Style Green Beans, and Mashed Potatoes	86
	Contemporary: Soy-Soaked Tempura Chicken with Vegetable Stir-Fry	89
	Second Day Dish: Chicken and Cabbage Spring Rolls	91
	Barbecued Chicken
	Classic: Barbecued Chicken Parts with Corn on the Cob and Grilled Vegetables	94
	Contemporary: Pretzel-Onion Crusted Barbecued Chicken with Pretzel Latkes, Corn, and Mustard	96
	Second Day Dish: Barbecued Chicken Sticky Buns	99
	Roast Long Island Duckling
	Classic: Classic Roast Duck with Oranges	102
	Contemporary: Soy-Honey Roast Duck	103
	Second Day Dish: Duck Pithiviers	105
	Roast Turkey
	Classic: Traditional Roast Turkey with Condiments	109
	Contemporary: Roast Half Turkey with Bread Pudding, Chestnut-Turkey Cappuccino, and Candied Lemon Peel	113
	Second Day Dish: Sweet Potato-Turkey Chowder	116
	Beef
	Steak and Potatoes
	Classic: Grilled Sirloin Steak with Garlicky Spinach	123
	Contemporary: Cracked Pepper Sirloin with Shrimp-Potato Pancakes and Roasted Asparagus	124
	Second Day Dish: Sirloin and Horseradish Knish with Mustard-Russian Sauce	126
	Roast Prime Rib of Beef
	Classic: Roast Prime Rib with Gratin Potato	130
	Contemporary: Roasted Spice-Crusted Rib with Wild Mushroom-Vegetable Stew, Horseradish-Mustard Mousse, and Popovers	131
	Second Day Dish: Red Chili in a Potato Boat with Minced Crisp Onion	134
	Pot Roast
	Classic: Yankee Pot Roast with Brown Bread Dumplings and Melted Vegetables	137
	Contemporary: Asian-Style Pot Roast	139
	Second Day Dish: Pot Roast Sloppy Joes	140
	Meatloaf
	Classic: Not-So-Basic Meatloaf	142
	Contemporary: Meatloaf Bundt Cake	144
	Second Day Dish: Meatloaf Pancakes with Goat Cheese Salad and Fried Eggs	145
	Pork
	Fresh Ham
	Classic: Roast Fresh Ham with Pineapple Tarte Tatin	152
	Contemporary: Crackling Pork Shank with Firecracker Applesauce	154
	Second Day Dish: Barbecued Ham and Pineapple Kabobs	156
	Pork Chops
	Classic: Grilled Pork Chops with Applesauce and Glazed Carrots	158
	Contemporary: Seared Pork with Chorizo and Garlicky Clams	159
	Second Day Dish: Sliced Pork Salad	161
	Spareribs
	Classic: Barbecued Coffee Spareribs with Fixings	162
	Contemporary: Asparagus-Stuffed Spareribs with Corn Crepes	165
	Second Day Dish: Barbecued Sparerib Home-Fries with Poached Eggs and Chili Corn Cakes	167
	Lamb
	Leg of Lamb
	Classic: Roast Leg of Lamb, Stuffed Tomatoes, and Sliced Pan Potatoes	173
	Contemporary: Boneless Leg of Lamb with Citrus-Mint Glaze	175
	Second Day Dish: Lamb-Stuffed Shells with Tomato Broth	176
	Lamb Chops
	Classic: Rack of Lamb with Bouquet of Vegetables	178
	Contemporary: Poached Rack of Lamb with Fleur de Sel, Tomato Couscous, and Garlic Pearls	180
	Second Day Dish: Crisp Goat Cheese, Potato, and Lamb Sandwich	182
	Lamb Stew
	Classic: Lamb Stew with Root Vegetables and Honey-Thyme Croutons	185
	Contemporary: Braised Lamb Shank with Cauliflower-Rosemary Puree	187
	Second Day Dish: Tempura Lamb and Vegetables with Peanut Sauce	189
	Fish and Shellfish
	Cod
	Classic: Herb-Broiled Cod with Clams, Bacon, Cabbage, and Biscuits	196
	Contemporary: Oh, My Cod!	198
	Second Day Dish: Baked Potato with Cod and Red Pepper Coulis	200
	Tuna
	Classic: Tuna Steak Provencal	204
	Contemporary: Tuna Steak au Moutarde with Miso Vinaigrette and Shiitake Dumplings	205
	Second Day Dish: Tuna Nicoise Salad Hash	208
	Salmon
	Classic: Poached Salmon with Tomato-Herb Butter Sauce and Cucumber	212
	Contemporary: Salmon Leaves Cooked on the Plate with Shrimp, Grapefruit, and Basil	214
	Second Day Dish: Roasted Onion Stuffed with Salmon and Tomato Salad	216
	Lobster
	Classic: Boiled Lobster with Drawn Butter and Boiled Potatoes	219
	Contemporary: Poached Lobster with Onion Rings and Basil Ranch Dressing	220
	Second Day Dish: Mixed Green Salad with Tiny Potatoes Stuffed with Russian-Style Lobster Salad	223
	Classic: Grilled Lobster with Rosemary Oil, Asparagus, and Tomato-Garlic Aioli	224
	Contemporary: Angry Lobster with Lemon Rice and Crispy Basil	226
	Second Day Dish: Lobster-Mango Rolls with Soy-Ginger Vinaigrette	228
	Shrimp
	Classic: Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf	231
	Contemporary: Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach	233
	Second Day Dish: Shrimp Fried Rice and Sausage	235
	Crab
	Classic: Crab Cakes with Baltimore-Spiced Tomato Vinaigrette	237
	Contemporary: Chicken Breast Stuffed "Crab Francese"	239
	Second Day Dish: Crab Clubs on Crackers	240
	Soft-Shell Crabs
	Classic: Soft-Shell Crabs with Olive-Tomato Tartar Sauce and Asparagus Salad	242
	Contemporary: Grilled Soft-Shell Crabs with Curry-Yogurt Cream	244
	Second Day Dish: Soft-Shell Crab Sandwich	245
	Meatless Main Course
	Macaroni and Cheese
	Classic: Baked Horseradish-Cheddar Macaroni and Cheese	251
	Contemporary: Macaroni and Cheese Tartlette with Mushroom and Truffle Oil	252
	Second Day Dish: Macaroni and Cheese Fritters	254
	Desserts
	Chocolate Cake
	Classic: Brooklyn Brownout Cake	258
	Contemporary: Molten Chocolate Cake	261
	Second Day Dish: Chocolate Cake "Truffles" in a Chocolate Bag	262
	Cheesecake
	Classic: New York Cheesecake	264
	Contemporary: Grand Marnier Cheesecake Souffles	266
	Second Day Dish: Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries	267
	Apple Pie
	Classic: Flaky Apple Pie	270
	Contemporary: Apple Tart with Tahitian Vanilla Ice Cream	272
	Second Day Dish: Warm Apple-Blueberry Cobbler with Butterscotch Ice Cream	274
	Chocolate Chip Cookies
	Classic: All-American Chocolate Chip Cookies	276
	Contemporary: Chocolate Chip Taco with Chocolate Mousse	277
	Second Day Dish: Chocolate Chip UFOs	279
	Mail Order and Web Site Sources	281
	Acknowledgments	285
	Index	287

Charlotte Cooks Again or Recipes From Historic Louisiana

2009-01-11T15:10:00.000-08:00

Charlotte Cooks Again

Author: Junior League of Charlott

A collection of culinary secrets that truly represent the rich traditions of Southern hospitality! Over 40,000 copies sold, Charlotte Cooks Again boasts more than 900 triple-tested recipes and was featured in Town and Country magazine. You'll enjoy the elegant and festive menus tied to Charlotte events, such as Panther Tailgating, Pre-Opera Buffet and Festival in the Park.

Book about: Lost Knowledge or Moneymaker

Recipes From Historic Louisiana: Cooking with Louisiana's Finest Restaurants

Author: Linda Bauer

A collection of favorite recipes from chefs at 48 enduring eating establishments in storied buildings across Louisiana. Intriguing stories combined with tantalizing recipes enable the reader to discover the pure joy of dining throughout historic Louisiana.

Winston-Salem Journal

"One nice aspect of the book is that the recipes read-and cook-as if they came from home cooks

Delta Democratic Times

"More than just a cookbook . . . "

Country Roads Magazine

"The Bauers have combined evocative stories from the restaurants' histories with tantalizing recipes from their kitchens."

Houston Chronicle

". . . a useful book to throw into the car if you're taking a road trip to Louisiana."--

Midwest Book Review

For a 'kitchen cook friendly' collection of authentic Louisiana cuisine, add Linda and Steve Bauer's Recipes From Historic Louisiana to your cookbook shelf! Also very highly recommended is the Bauer's companion collection, Recipes From Historic America: Cooking & Traveling With America's Finest Hotels.

What People Are Saying

Sue Epstein
"The book is beautiful, the recipes are sublime."
—for Sue's Kitchen

fabulousfoods.com
"Love it."-

Omaha World-Herald
". . . dessert lovers will find much to cheer."

Tucson Citizen
"Terrific."

Drinks or How I Learned to Cook

2009-01-11T06:28:00.000-08:00

Drinks

Author: Vincent Gasnier

Drinks is lavishly illustrated book that covers over 1,000 diverse kinds of drinks. It is uniquely organized by style and taste and includes advice on buying, storing and serving drinks.

Includes French wines, single malt whiskies, Cuban rums, Belgian beers, English ciders and classic cocktails
Tips on pairing drinks with food
Explains how drinks are made, smell and taste as well as the best places to enjoy them
Arranged by style or type, then by country

Library Journal

In this colorful, descriptive, and well-organized volume, master sommelier Gasnier inspires readers to sample and appreciate a more diverse range of drinks. His comprehensive text covers more than 1000 libations, from Manhattans to mojitos. Each chapter opens with an overview of how to taste the drink and how to choose the appropriate glassware before moving on to tables that (for the wines) name grape varieties and their respective regions and Gasnier's comments on particular flavors and aromas that tasters may encounter. The only drawback is the book's coffee-table dimensions, which will prohibit readers from using Drinks as a quick, handy reference. Its overall thoughtfulness, however, more than compensates. A good addition to public libraries that already hold classics like Mr. Boston: Official Bartender's and Party Guide.-Shelley Brown, Richmond P.L., Vancouver, B.C. Copyright 2005 Reed Business Information.

Look this: Dim Sum Made Easy or Enciclopedia de Jugos Curativos

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs

Author: Kimberly Witherspoon

In this indispensable companion to the smash hit Don’t Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.

Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef’s job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.

Publishers Weekly

Forty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef, such as 14-year-old Daniel Boulud's meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis, or David Bayless's surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her '60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush, as in Jonathan Eismann's hilarious account of toiling in a fashionable New York City West Village restaurant during the high '80s when his drug-addled staff began dropping like dominos around him at the peak hours of service, and Gabrielle Hamilton's attempts in her tiny fledging restaurant, Prune, not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs, the stories are entertaining and well chosen by literary agent Witherspoon (Don't Try This at Home) and New York Times contributor Meehan. (Nov.) Copyright 2006 Reed Business Information.

Elizabeth Rogers Copyright 2007 Reed Business Information - Library Journal

A companion to the editors' Don't Try This at Home, this volume contains brief essays written by 40 chefs describing their experiences in becoming some of the most famous names in the world of culinary arts. Readers are treated to entertaining anecdotes written by Mario Batali, Jacques Torres, Marcella Hazen, and others, with behind-the-scenes stories of some of the world's greatest restaurants and chefs. We share Ming Tsai's first experience with chocolate ganache: off in his measurements by a factor of ten, he ended up with a chocolate body wash and to this day has a great distaste for the food. We are also given the secret recipe for the "Det burger" of Sara Moulton's Ann Arbor days. Culinary inspirations range from childhood experiences to working with Julia Child to being a short-order cook. There's some value in these tales for those interested in a career in cooking, and for the rest of us there's the joy of hearing wonderful stories of the great chefs. Recommended for most public libraries and culinary arts collections.

Dim Sum Made Easy or Enciclopedia de Jugos Curativos

2009-01-10T18:47:00.000-08:00

Dim Sum Made Easy

Author: Lucille Liang

Tasty little tidbits that make a meal or serve as appetizers: that's Dim Sum, a Cantonese term that means "heart's delight." And it allows diners the pleasure of sampling a wide range of foods, from dumplings to shrimp balls, in bite-sized portions. These simple recipes—which all use authentic ingredients such as Shao Shing rice wine and tapioca starch—make it easy to create a luscious Chinese banquet. A discussion of equipment (woks, cleavers), followed by information on techniques such as stir-frying and red cooking, will get home chefs started. Each recipe—with its fillings, doughs, marinades, and sauces—is beautifully laid out, along with advice on what can be prepared in advance, interesting variations on each dish, and introductions to unfamiliar ingredients.

Enciclopedia de Jugos Curativos

Author: John Heinerman

Noted medical anthropologist, Dr. John Heinerman, presents the healing powers of 83 different natural juice remedies for over 100 common ailments. This complete guide shows how to boost the immune system to fight disease and infection. Includes an easy-to-use Table of Symptoms and comprehensive information on how and when to buy the freshest fruits and vegetables for the least expensive price.

Library Journal

This is a complete and useful guide to the healing and nutritional power of 83 natural juices made from fruits and vegetables such as olives, avocados, spinach, carrots, and parsley. Well known for his articles on health and popular medicine, the author describes in detail the method of preparation as well as the therapeutic value of each juice. He also presents useful information for the prevention and treatment of common illnesses such as alcoholism, allergies, arthritis, back pain, colds, and other conditions. In addition, there is practical information on how and when to buy these natural products to obtain maximum results. Recommended for public libraries.Jose M. Fornes

Living the Low Carb Lifestyle or Yogi in the Kitchen

2009-01-10T09:05:00.000-08:00

Living the Low-Carb Lifestyle: Easy Recipes for Tasty Low-Carb Snacks

Author: Tom Keeton

If you're tired of the boring munchies in your kitchen pantry, then Living the Low-Carb Lifestyle: Easy Recipes for Tasty Low-Carb Snacks is the answer to your snacking woes. Authors Patti and Tom Keeton have developed a collection of recipes that fit the low-carb lifestyle without sacrificing taste.

Like many other low-carb eaters, the Keetons missed certain snacks, such as chips and bread, and decided to create new recipes-all with less than one carbohydrate per serving. With cinnamon, cheddar cheese, and jalapeno chips, or tasty "bread" chips, now you, too, can indulge in your favorite crunchy snacks. Pick the perfect complement to your chips by making scrumptious strawberry cheese dip or spinach dip.

If you're looking to lose weight, lower your blood pressure, or just improve your overall health, Living the Low-Carb Lifestyle: Easy Recipes for Tasty Low-Carb Snacks will help you make food so delicious, you'll never miss the carbohydrates!

New interesting book: Adobe Coldfusion 8 or Professional SharePoint 2007 Web Content Management Development

Yogi in the Kitchen: More than 100 Enlightened, Delicious, Healthful Recipes for Body and Soul

Author: Elaine Gavalas

Savory recipes to nourish the body and soul.

Yoga isn't just about exercise. For many, it opens the door to healthier living. Now, from yoga instructor and nutritionist Elaine Gavalas comes a complete guide to cooking and eating for yoga lovers. Yogi in the Kitchen features a full range of recipes that complement one's yoga practice. This down-to-earth cookbook offers advice on how to tailor your diet according to your dosha (mind-body type); how to stock your pantry with nutritious foods; and how to prepare them in mindful yet delicious ways. There's even a chapter on yoga poses that you can do while you're cooking!

The centerpiece of the book is the more than one hundred mouthwatering recipes that nourish the mind, body, and soul. With such tantalizing offerings as Buddha Rolls, Gazpacho Rainbow Soup, Sunflower Salad, and Pasta with Roasted Vegetables and Goat Cheese, Gavalas shows that mindful eating can make your yoga practice-and your mealtimes-more satisfying than ever.

Author Bio: Elaine Gavalas is an exercise physiologist, yoga instructor, and nutritionist and weight-management specialist. She has written four other books on yoga and on healthy eating, and writes regular columns for Rx.com, BeautyWalk.com, and Veggie Life and Delicious! magazines.

Complete Book of Diabetic Cooking or Best Low Carb Cookbook

2009-01-09T22:23:00.000-08:00

Complete Book of Diabetic Cooking: The Essential Guide For Diabetics With An Expert Introduction To Nutrition And Healthy Eating - Plus 150 Delicious Recipes Shown Step-By-Step In 700 Fabulous Photographs

Author: Bridget Jones

A complete guide to living with diabetes with advice on managing the condiiton, alleviating the symptoms, controlling your weight and reducing medication, with a fantastic collection of tempting but healthy recipes

Interesting book: A Empresa Escassa Completa:Mapeamento de Corrente de Valor para Administrativo e Processos de Office

Best Low Carb Cookbook

Author: Robert Ros

An outstanding collection of more than 475 low carb recipes.

By now all of us are aware of the low carb phenomenon and how enthusiastically it has been embraced by the general population. There are several popular low carb diet plans available and everyone seems to have their favorite. While the popular diet books contain loads of information on why and how low carb diets work, they fall short when it comes to recipes.

Delicious food that is easy to prepare and follows the low carb philosophy is the key to these diets. After the initial delight of consuming previously forbidden foods, like meat and cheese, recipes that are interesting and flavorful are crucial to staying on a low carb diet.

With more than 475 recipes to choose from, The Best Low-carb Cookbook provides literally a different dish to have every day for the next year, such as:

Mushroom Sun-Dried Tomato Cheese Pate

Seafood Garlic Antipasto

Chicken Salad with Tarragon and Pecans

Mussels with Sweet Bell Peppers and Garlic

Curried Red Pepper Chicken

Oriental Beef Bundles in Lettuce

Bistecca alla Florentine

Company Pork Roast with Fruit Stuffing.

Each recipe has a complete nutritional breakdown that includes the carbohydrate count.

Michel Rouxs Finest Desserts or Food of Spain and Portugal

2009-01-09T11:41:00.000-08:00

Michel Roux's Finest Desserts

Author: Michel Roux

In this book, Michel Roux displays his matchless skill in the art of making desserts and discloses to the reader professional secrets which will ensure perfect results. After an invaluable introduction detailing essential equipment and ingredients, the book begins with a section on basic recipes including pastry, meringue, and sponge bases, which provide the foundation for flawless masterpieces.

Interesting textbook: Negro with a Hat or Doing Business in 21st Century India

Food of Spain and Portugal: A Regional Celebration

Author: Elisabeth Luard

A unique and inspirational cookery book that covers both Spain and Portugal and their huge variety of flavors, tastes and styles of cooking. Using ingredients such as fresh-water fish, mountain thyme, luscious cheeses and olives, an array of fresh fruit and vegetables, cured and fresh meats, these recipes embrace the virtues of a lifestyle that takes account of what nature has to offer. Elisabeth Luard is an expert guide, taking you through 21 regions and introducing over 200 recipes, from the saffron-rice dishes of Valencia and the noodle paellas of Catalonia to the spice cakes of Tras-Os-Montes and the elegant blancmanges of Coimbra.

Carolina Rice Kitchen or From the Tables of Lebanon

2009-01-08T23:58:00.000-08:00

Carolina Rice Kitchen: The African Connection

Author: Karen Hess

"Karen Hess has shaped this long-forgotten social history into a readable, informative, and highly beneficial narrative. Books like this made the ordinary lives of our forefathers seem much more authentic and closer to us than the Old South mythologies ever did".--South Carolina Historical Magazine.

New interesting book: Microeconomia

From the Tables of Lebanon: Traditional Vegetarian Cuisine

Author: Dalal A Holmin

The cuisine of Lebanon is one of the most varied in the world. With its diverse landscapes, from Mediterranean beaches to mountainous pine forests, a wide range of foods are grown to supply the bounty for Lebanese tables. Much of the best of Lebanese cuisine is vegetarian, and since the use of olive oil is so extensive, it is one of the most heart-healthy, cancer-preventing vegetarian diets known.

Fagioli or Farmers Market Cookbook

2009-01-08T15:16:00.000-08:00

Fagioli: The Bean Cuisine of Italy

Author: Judith Barrett

From thick, rich minestrone with beans and vegetables, to delectable chickpea fritters, here are 124 easy-to-prepare, delicious, authentic favorites-in the only cookbook devoted solely to the glories of Italian bean cookery

Satisfying, nutritious, wonderfully adaptable, and one of the least expensive forms of protein, beans are an integral part of the cuisines of cultures all over the globe. This is especially true in Italy today, where you can find hundreds of bean recipes from nearly every region and where, for most families, eating beans is as fundamental as eating pasta. In Fagioli, the co-author of the best-selling cookbook Risotto celebrates the bean cuisine of Italy in all its splendid variety and versatility.

Here you will find:
- Bean Basics-everything you need to know to cook and enjoy beans, including a guide to the most common beans in Italy and their American counterparts

- Ingredient Guide-information on the special Italian or hard-to-find ingredients, what they are, and how you can purchase them through mail-order and online resources

-·124 authentic dishes-both traditional and new-providing flavorful and creative ways to prepare beans: in antipasti and salads; in soups; with grains including polenta, barley, and faro; with pasta; and in hearty entrees prepared with meats, including sausages, game, beef, lamb, and pork.

Library Journal

Barrett has traveled extensively in Italy and is the author of several other books on its cuisine, including Risotto. The Italians are masters of bean cookery, and here she offers more than 120 recipes for bean and lentil dishes. The selection is more varied than one might think, ranging from an unusual Roasted Fava Beans through dozens of variations on classic minestrone and pasta e fagioli to a contemporary Fresh Tuna with White Beans and Arugula. Headnotes are informative and readable, and an introductory section covers "Bean Basics" and other ingredients. For larger collections. Copyright 2004 Reed Business Information.

Interesting textbook: Continuous Integration or CCNP ONT Official Exam Certification Guide

Farmer's Market Cookbook: More Than 100 Recipes Using the Freshest Ingredients

Author: Richard Ruben

Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature’s store. The harbingers of each season are color-coded—spring’s plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer’s Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature’s cycle and serve as a road map for navigating any local market—be it farm stand or grocer’s aisle.

Spring Spring's Bounty Herbs Starters Main Courses On the Side Desserts Vinegars and Oils Spring Notes Summer Summer's Bounty Chili Peppers Putting Up Vinegars and Oils Starters Main Courses On the Side Desserts Beverages Vinegars and Oils Summer Notes Autumn Autumn's Bounty Winter Squash and Pumpkins Starters Main Courses On the Side Desserts Beverages Vinegars and Oils Autumn Notes

Geography of Wine or Game Cookbook

2009-01-08T04:35:00.000-08:00

Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop

Author: Brian J Sommers

Wine is more than taste, smell, and appearance-it is a reflection of a place and its people. Why is Bordeaux a great place for red wines? Why do some places produce Rieslings and others produce Chardonnay? In a fun and fascinating examination of terroir (the French word for the geography of a vineyard), Professor Brain Sommers takes connoisseurs-and potential connoisseurs-on a tour of wine regions and explains the principles geographers use to understand the critical factors that make up the "wine character" of a place. From the Loire Valley to Napa Valley, Madeira to South Africa, Australia to Chile, The Geography of Wine is an entertaining and informative introduction to viticulture for worldly wine lovers everywhere.

Publishers Weekly

Sommers, a professor of geography, explains the role that landscape, history, economics and culture play in wine regions from Burgundy to Australia to California. While the varied microclimates of the Rhineland, for example, and unique soil of Bordeaux make for exquisite Riesling from the former and the characteristic cabernet sauvignon of the latter, environmental conditions like these are but one part of viticulture's complex geography. Historical factors such as colonialism, trade and urbanization also determine what wines are cultivated and where. As well, the economic geography of contemporary vineyards is ever-evolving: retail venues and the marketability of a product vary enormously, the Internet has broadened the market for wine and conglomerates are an increasing presence. In his wide-ranging analysis of the obvious and imperceptible elements that characterize a wine region and its rewards, Sommers tips his glass to the steadfast amour between viticulture and geography. (Mar.)

Game Cookbook

Author: Clarissa Dickson Wright

This is a landmark cookbook, combining both classic and contemporary recipes together with detailed information on the history, choosing and preparation of game, such as how to hang, pluck and roast. Game is experiencing a real revival. It is a healthy alternative to red meat, being naturally lean, low in cholesterol and high in protein. It is also usually organic or free range. Better still it is inexpensive and can be bought from most supermarkets as well as from the local butcher.Written by two passionate countryside campaigners, Clarissa Dickson-Wright and Johnny Scott known for the BBCs Clarissa and the Countryman series as well as, of course, Clarissas part in the BBCs Two Fat Ladies, this authoritative book will draw any food enthusiast into the kitchen. Anecdotes and information from Johnny Scott about the history and habitat of game make fascinating reading and demystify the world of preparing and cooking game. With over 140 easy-to-follow recipes from Red Wine Venison Burgers to Salmon Fishcakes made with Gnocchi you will be inspired by Clarissa Dickson Wrights flair and imagination time and time again.

Betty Crockers Passion For Pasta or How to Cook Italian

2009-01-07T18:52:00.000-08:00

Betty Crocker's Passion For Pasta

Author: Betty Crocker Editors

With pasta, the possibilities are almost endless, from simple and cozy to elegant and sophisticated. It's something the whole family will eat, from toddlers to teenagers, and it's often quicker to make than waiting for the delivery man. With a food this versatile, it's just about impossible to go wrong! The only problem? Finding enough great pasta recipes! With Betty Crocker's New Pasta Cookbook, your pasta problems are solved -- easily, deliciously, and with an extra helping of creativity. Of course you'll find the classics here, such as spaghetti and meatballs -- and so much more. Enjoy an entire chapter devoted to fabulous lasagnas, rush to Pasta in a Pinch for dinners in 20 minutes -- or less& mdash; and sample new pasta twists, such as Fettuccine Carbonara with Prosciutto and Zucchini. Looking for low-fat fare? There's an entire chapter, with appealing choices such as Chicken Penne a la Marengo and Teriyaki Mushroom Noodles. Ready to move beyond tuna noodle casserole? Venture into the chapter on soups, stews and casseroles, for hearty meals -- Rigatoni Pizza Stew, Santa Fe Chicken-Tortellini Casserole, or Seafood Stew with Orzo. Want some cool ideas for pasta salads? Enjoy an entire chapter of salad recipes. And then there's entertaining -- pasta's the ticket! Treat your guests to Pasta Bundles with Chevre, Harvest Torte or Capellini with Lobster. Finally, learn how to make your own sauces -- even your own fresh pasta! Everything you'll ever want is right here -- terrific recipes, a great glossary, easy photographs to identify the many types of pasta, wonderful photographs of the recipes serving suggestions, and the scoop on ingredients. So put the water on to boil -- it'spasta tonight!

Book about: One Kind of Freedom or Enterprise Security

How to Cook Italian

Author: Giuliano Hazan

Few understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to- prepare authentic Italian meals made with readily available ingredients. How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook.

Hazan covers the basics of Italian cooking, including perfectly cooking pasta, sautиing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a sautи pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week.

Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts.

For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few.

When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Ragщ, Pork Loin Braised in Milk, and Leek and Porcini Lasagna.

To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie.

Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.

Publishers Weekly

When Marcella Hazan, Giuliano Hazan's mother and the woman credited with introducing Americans to authentic Italian cooking, published her first cookbook in 1973, Americans had little access to good olive oil and real Parmigiano-Reggiano cheese. Times certainly have changed, and this work reflects that in a section on ingredients that calls for items such as bottarga and imported San Marzano tomatoes. But Giuliano's recipes don't differ much from his mother's or those found in the many other general Italian cookbooks, and that's the flaw in this completely competent, utterly unsurprising primer. It's perfect for absolute Italian beginners still looking for recipes for Pasta e Fagioli and Spaghetti with Clams. Hazan, who lives in Florida, works hard to translate Italian dishes for the American marketplace, and he does a particularly good job in his chapter on fish and seafood main courses, suggesting numerous possible species for use in dishes like Red Snapper with Mussels, and Baked Cod with Tomatoes and Red Onions. A chapter on rice includes 15 different risotto recipes, but its most valuable asset is the step-by-step general instructions for making risotto. Such technique sections, especially the one on making pasta by hand, are useful, but just not hefty enough to make this volume indispensable. Photos. Agent, David Black. (Dec.) Copyright 2005 Reed Business Information.

Library Journal

Hazan, son of Marcella, the doyenne of Italian cooking, is the author of two previous titles (e.g., Italian Every Night) and a popular cooking teacher, both in the United States (he lives in Florida) and at his own school in Verona, Italy. His new book includes more than 200 recipes for favorite Italian dishes from Pasta e Fagioli to Chicken Cacciatora. There are also some "Italian-style" dishes, using classic techniques and American ingredients, such as Baked Chilean Sea Bass. Hazan includes a good illustrated introductory section on tools, techniques, and ingredients, and the recipes are thoughtfully written, accessible even to beginners. Yet many are easily found in other Italian cookbooks, and Hazan's prose style is more workmanlike than inspired. Nevertheless, this is a good basic introduction to Italian cooking. Copyright 2005 Reed Business Information.

What People Are Saying

Lidia Bastianich
"Guiliano Hazan in his new book How to Cook Italian shares with the reader the simplicity and delight of cooking a true Italian cuisine. With more than 225 recipes, techniques on how to organize a kitchen and how to shop for ingredients, this book is a must have for anyone serious about cooking Italian."
—author of Lidia's Italian Table

Tony May
"Giuliano's How to Cook Italian is the distinct result of the cooking of a family dedicated to the true flavors of the Italian table. Giuliano deals with flavors and products, the two essential ingredients to prepare and enjoy Italian food."
—San Domenico NY

Nobu Matsuhisa
"Cooks at homes across America will be infected by Giuliano's warmth and passion when they open this book, as I was when I met him over a decade ago."
—Chef Owner of Nobu, Matsuhisa, and Ubon Restaurants

Jenifer Lang
"Giuliano Hazan is as American as apple pie, and at the same time he's as Italian as torta di mele. This unique position makes him the perfect person to explain to Americans how Italians eat - why food and dining are so wonderful in Italy, and how we can recreate the experience here in the United States. Hooray! (Or should I say alй!?)"
—Cafй des Artistes, New York

Jacques Pйpin
"A thorough knowledge of his subject and an unbridled passion for Italian flavors make Giuliano Hazan's How to Cook Italian a joy and must for lovers of good cooking."

15 Minute Vegetarian or New York Bartenders Guide

2009-01-07T10:10:00.000-08:00

15-Minute Vegetarian: 200 Quick, Easy and Delicious Recipes the Whole Family Will Love

Author: Susann Geiskopf Hadler

Over 200 delicious, easy vegetarian recipes you can make after work! With only 15 minutes (including prep time), and a few basic ingredients, you can whip up a tasty dish that will please everyone in your household. There are even meat variations for the carnivores among you!

Mouthwatering recipes include: Linguine with Walnuts, Garlic, and Chili Peppers; Grilled Eggplant with Salsa Fresca; 10 Easy Omelettes; and Broccoli Bisque.

New interesting textbook: The Type II Diabetes Diet Book or Birth without Violence

New York Bartender's Guide: 1300 Alcoholic and Non-Alcoholic Drink Recipes for the Professional and the Home

Author: Sally Ann Berk

Newly revised and expanded, The New York Bartender’s Guide includes even more tips, trends, and tasty recipes from the hottest bars in New York City. Featuring more than 1,300 alcoholic and non-alcoholic drink recipes, there’s something here for everyone, whether it’s the hottest vodka cocktail or the most traditional egg cream. Find out the latest trends from top bartenders, get tips on how to serve drinks either professionally or at home, and make some of the most delicious potables New York City has to offer.

Basic Illustrated Cooking in the Outdoors or Guide to Good Food Student Activity Guide

2009-01-06T22:28:00.000-08:00

Basic Illustrated Cooking in the Outdoors

Author: Cliff Jacobson

Richly illustrated and information-packed tools for the novice or handy reference for the veteran, BASIC ILLUSTRATED books distill years of knowledge into affordable and visual guides. Whether you're planning a trip or thumbing for facts in the field, the BASIC ILLUSTRATED series shows you what you need to know.

BASIC ILLUSTRATED COOKING IN THE OUTDOORS

Discover how to:

Prepare great meals for large groups in the outdoors
Keep cooked foods hot long enough for seconds
Keep fresh foods fresh without refrigeration
Plan and pack meals for a wilderness expedition
Cook in the rain, wind, and snow
Obtain safe drinking water and dispose of wastes properly

Interesting textbook: Adolescents on the Autism Spectrum or Build Muscle Lose Fat Look Great

Guide to Good Food Student Activity Guide

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. This Student Activity Guide provides a wide variety of activities that are designed to help students review content and develop critical thinking skills for various learning styles.

Arizona Small Game Fish Recipes or The Supper of the Lamb

2009-01-06T12:46:00.000-08:00

Arizona Small Game & Fish Recipes

Author: Evelyn Bates

More than 185 recipes for squirrel, rabbit, duck, turkey, raccoon, javelina, dove, quail, trout, bass and more! The perfect complement for hunting and fishing in Arizona!

Look this: More Sex Is Safer Sex or Machiavellis the Prince

The Supper of the Lamb: A Culinary Reflection

Author: Robert Farrar Capon

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.

John Barleycorn or Burgundy and Its Wines

2009-01-06T02:03:00.000-08:00

John Barleycorn: Alcoholic Memoirs

Author: Jack London

Jack London cut a mythic figure across the American landscape of the early twentieth century. But throughout his colorful life - from his teenage years as an oyster pirate to his various incarnations as a well-traveled seaman, Yukon gold prospector, waterfront brawler, unemployed vagrant, impassioned socialist, and celebrated writer - he retained a predilection for drinking on a prodigious scale. London's classic "alcoholic memoirs" - the closest thing to an autobiography he ever wrote - are a startlingly honest and vivid account of his life not only as a drinker, but also as a storied adventurer. Richly anecdotal and beautifully written, John Barleycorn stands as the earliest intelligent treatment of alcohol in American literature, and as an intensely moving document of one of America's finest writers.

Upton Sinclair

Assuredly one of the most useful, as well as one of the most entertaining books ever penned by a man.

Book about: Helping Hyperactive Kids A Sensory Integration Approach or Kombucha Phenomenon

Burgundy and Its Wines

Author: Nicholas Faith

Burgundy is a unique mix of historic towns and vineyards, great wines, and thousands of stubbornly individualistic wine makers, brokers, and merchants. The spirit of the region comes alive here, through text by award-winning wine writer Nicholas Faith and Andy Katz’s incomparable photographs. Through this perfect marriage of words and images, oenophiles can travel to the Côte d’Or, which produces outstanding Chardonnay and Pinot Noir; the Domaine de la Romanée-Conti, home of the world’s most expensive red wine; the three outlying regions of Chablis; as well as the Mâconnais, Beaujolais, and many other lovely sites. A selective guide to the best merchants and producers, as well as a directory of appellations and Grands Crus, help wine-lovers in their purchases and on visits to the area.

Long Ago in France or 400 Best Comfort Food Recipes

2009-01-05T15:21:00.000-08:00

Long Ago in France: The Years in Dijon

Author: MFK Fisher

Long Ago in France is Fisher's exquisitely evocative, deliciously candid memoir of her three-year stay in Dijon. It is a delightful journey backward - in the grandest of company - into the voluptuous, genteel world that has vanished forever.

400 Best Comfort Food Recipes

Author: Johanna Burkhard

Ideas for foods that are both comforting and delicious.

Everyone has fond memories of recipes that evoke the warmth of home and family and soul-satisfying foods. In 400 Best Comfort Food Recipes, there are satisfying favorites as well as new interpretations for modern comfort food.

Some of these recipes were published in 300 Best Comfort Food Recipes. There are 100 brand new ones that will also be welcome in any home cook's repertoire.

A sampling of the comfort-inspired recipes:

Old-fashioned pea soup with smoked ham

Meat loaf and mashed potato pie

Baked polenta with roasted vegetables

Classic scalloped potatoes

Fudgy chocolate brownies

Buttermilk pancakes with spiced maple apples.

Each recipe is simple and reliable, yet extremely comforting and delicious. Many encourage a make-ahead process to freeze for later use. With recipe shortcuts and serving suggestions throughout, this collection will add a new comfort food tradition in any home.

Real Food for People with Diabetes or Pie Pie Pie

2009-01-05T03:40:00.000-08:00

Real Food for People with Diabetes

Author: Doris Cross

At Last, Homestyle Cooking for People with Diabetes
Dear Friends,
As a diagnosed diabetic, I have struggled the past several years to adapt to a new way of eating. I love food—sweets, old favorites, comfort foods. When I wrote my bestselling Fat Free & Ultra Lowfat Recipes I had just lost 100 pounds and needed to find a way to eat that I could live with, day in and day out. I wanted all the foods I grew up with, the ones my mom cooked.
I wrote Real Food for People with Diabetes out of personal need. Those recipes and the wonderful additions in this revised edition help me maintain a safe, healthful diet as a diabetic and continue to eat the meals I love. They can help keep you—and your family—healthy and happy, too.
My very best to you,
Doris
A diagnosis of diabetes doesn't have to be a life sentence to tasteless food. You can limit the sugar and fat in your diet without skimping on flavor. Inside, more than 175 easy and delicious dishes—many of them healthful, lowfat versions of old favorites—will show you how. They include:
·Chocolate Chip Orange Muffins
·Cinnamon Raisin Biscuits
·Restaurant-Style Potato Skins
·Avocado and Cream Cheese Sandwiches
·Grilled Italian Veggie Sandwiches
·Tex-Mex Burritos Spicy Jalapeño Chicken Breasts
·Pepperoni Pizza Rolls
·Southwest White Chili
·Raspberry Coffee Cake
·And dozens more!
This revised edition includes 26 delicious new recipes!

Book about: The American Idea or Constitutional Law in a Nutshell

Pie Pie Pie: Easy Homemade Favorites

Author: John Phillip Carroll

Nothing says home sweet home like the aroma of a freshly baked pie. And with the voice of an old friend, author John Phillip Carroll teaches foolproof methods for making the delicious tried-and-true favorites that top every pie lover's list, plus some exciting new flavor sensations. The buttery golden streusel on the Apricot Crumble Pie will give Grandma's a run for her money. For a new twist on an old classic, drop a fork in a chilled slice of Butterscotch Cream Quince Pie with its spicy gingersnap crust. Fudge Brownie Pie takes the cake as a hip new treat for a kid's bithday party. Recipes for seven different types of crust ('cause one just isn t enough) plus simple toppings like meringue and chocolate fudge sauce ensure that each pie is perfect, from bottom to top. Apple or Key Lime, Caramel Custard or Mile-High Strawberry they're all as easy as Pie Pie Pie.

Good Housekeeping Light Healthy Cookbook or International School of Sugarcraft

2009-01-04T18:58:00.000-08:00

Good Housekeeping Light & Healthy Cookbook: 375 Delectable Recipes for Everyday Meals

Author: Good Housekeeping

New Edition
Good Housekeeping's unrivaled guide to eating light and healthy sold over 45,000 copies in hardcover alone!
Light pasta dishes, stews, vegetarian meals, creamy soups that won't weigh you down, and guilt-free snacks: these 375 triple-tested, luscious low-fat recipes from Good Housekeeping will have you feeling and looking great. In each one, less than 30 percent of the calories come from fat. Few cookbooks about healthy foods offer such a variety of dishes. Gazpacho with Cilantro Yogurt is packed with chunky, garden-fresh vegetables and makes a welcome summertime meal. Some entrees are ones you may never have tried before, such as Chili Lasagna and Baked "Fried Chicken." Or you could choose tasty Asian style alternatives, such as Pad Thai and Chinese Dumplings. There are delicious desserts, including a Chocolate Mint Cake, plus side dishes and delectable drinks. The cookbook also offers plenty of choices for a Mediterranean diet, featuring legumes and olive oil, while limiting red meat. All the recipes are easy to prepare, photographed beautifully and accompanied by complete nutritional information.

Interesting textbook: Taste of Lowcountry or Blessingways

International School of Sugarcraft: Advanced, Vol. 2

Author: Merehurst

This volume, created for more experienced decorators, teaches the intricate and sophisticated skills of tube and brush embroidery, lace, figure modeling, sugar flower sprays, bas relief, pastillage and filigree.

Six Thousand Years of Bread or Bridal Showers

2009-01-04T08:16:00.000-08:00

Six Thousand Years of Bread: It's Holy and Unholy History

Author: HE Jacob

Give us this day our daily bread. From ancient Egypt to modern times, bread is the essential food, the symbol of fundamental well-being. H.E. Jacob takes readers through the history of this staple, examining its role in politics, religion, and technology, and answering such questions as how bread caused Napoleon’s defeat. The fascinating voyage begins with “The Bread of Prehistoric Man,” and continues with an exploration of the plow, the discovery of baking, the Grecian passion for seed corn and reverence for the bread goddess Demeter, the significance of the Bible’s many references to bread, and how bread contributed to the outcome of World War I. In a poignant conclusion, Jacob describes his own experiences subsisting on bread made of sawdust in a Nazi concentration camp.

Books about: State of Denial or Clausewitzs On War

Bridal Showers: Special Touches and Unique Ideas for Throwing a Fabulous Shower

Author: Beverly Clark

Bridal expert and media personality Beverly Clark offers potential shower hosts invaluable advice gleaned through years of experience in planning weddings and entertaining. The key to a successful shower is balancing planning and organization with style and originality. Bridal Showers reflects this approach, featuring checklists, timetables, and worksheets alongside party favor ideas, advice on decorations and table settings, and scrumptious menu suggestions. Also included are essential shower tips and sections on shower themes and games.

Hallelujah The Welcome Table or Wholesome Dog Biscuit

2009-01-03T22:34:00.000-08:00

Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes

Author: Maya Angelou

Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant–and the recipes that helped to make them both indelible and irreplaceable.

Angelou tells us about the time she was expelled from school for being afraid to speak–and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn’t know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn’t lost–she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy–and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: “If you can write half as good as you can cook, you are going to be famous.”

Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, andchocolate éclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou’s heart and her home. Hallelujah! The Welcome Table is a stunning collaboration between the two things Angelou loves best: writing and cooking.

Publishers Weekly

Readers familiar with Angelou's I Know Why the Caged Bird Sings will find what may be the secret ingredient of her success in this collection of tear- and laughter-provoking vignettes with 73 savory recipes. Here's Angelou's grandmother's Chicken and Dumplings, Crackling Corn Bread and Caramel Cake. Big brother Bailey makes a mean batch of Smothered Pork Chops and knows how to stretch them for a week's worth of meals. Mother, who "cooked wonderful meals and was very poignant about how to present them," can make a Roasted Capon play second fiddle to Red Rice. As the wider world beckons, Angelou dines. Sometimes she's the worker; having passed herself off as an experienced Creole cook, she becomes one with her Braised Short Ribs. Other times, she's the hostess serving what M.F.K. Fisher pronounces "the first honest cassoulet I have eaten in years." A batch of spoon bread nets Angelou a job and compliment: "If you can write half as good as you can cook, you are going to be famous." She does, and the food world widens (tamales, pat , minestrone, chachouka), and the fellow diners often have famous names (Oprah, Jessica Mitford, Rosa Guy). The food remains delectable and comfortable, and Angelou's directions are minimal but clear enough for experienced cooks. Color photos not seen by PW. Simultaneous audio release. Agent, Helen Brann. (On sale Sept. 21) Copyright 2004 Reed Business Information.

Library Journal

In each chapter of this engaging book, renowned autobiographer and poet Angelou deftly couples brief anecdotes from her life with more than 60 recipes for food enjoyed at that time. These recipes reflect Angelou's experience and growth and become more diverse as the book progresses without becoming complex or difficult. Readers will be torn between losing themselves in the evocative text and rushing to the kitchen to whip up such delights as her grandmother's caramel cake or the white bean cassoulet that Angelou prepared for food writer M.F.K. Fisher. Order as many copies as possible--both foodies and Angelou's traditional audience will seek out and enjoy this gem. For all public libraries, plus literature and cookery collections. (Color photographs not seen.) [See Prepub Alert, LJ 5/1/04.]--Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2004 Reed Business Information.

Books about: SONY A300 A350 or Numerical Recipes

Wholesome Dog Biscuit: A Barker's Dozen

Author: Patricia Lesli

With treats like these, I wanna be your dog! Easy and healthy recipes, with no meat, dairy, eggs, wheat or corn...perfect for the best friend in your life, allergenic or not, and furry or humanoid! Veggie Crunchers, Tail Waggers, Scottish Oatcakes, Little Sweeties, Tricky Treats, Quickie Biccies and a whole lot more.

Recipe Writers Handbook or Cartoon Cakes

2009-01-03T13:52:00.000-08:00

Recipe Writer's Handbook

Author: Barbara Gibbs Ostmann

Praise for The Recipe Writer’s Handbook
Revised and Expanded

"Barbara Ostmann and Jane Baker are experienced food editors who know their stuff. To achieve success, a recipe must be written with impeccable accuracy and unambiguous clarity. The Recipe Writer’s Handbook achieves both objectives in full measure."–Irena Chalmers, author and professional food writing lecturer at The Culinary Institute of America

"The First Edition of The Recipe Writer’s Handbook was a terrific resource, and this revised edition is downright indispensable. It is full of answers to questions about recipe style and substance. Ostmann and Baker have cooked up a delicious addition to any serious food writer’s desk."–Mitchell Davis, Director of Publications, The James Beard Foundation

"Writing recipes is a tricky business, and anyone who wants to do so successfully should have this book. The tables, glossaries, and charts alone are worth the price, not to

mention the authors’ generous helpings of good, sound advice."–John Willoughby, coauthor, Thrill of the Grill and How to Cook Meat

"The Recipe Writer's Handbook is indispensable in the range and depth of information it offers both the novice and seasoned culinary writer. It contains everything you need to know–all beautifully organized and presented in a handy, easy-to-use format. Ostmann and Baker are masters of their trade!"–Paula Lambert, President of the International Association of Culinary Professionals, founder of the Mozzarella Company, and author of The Cheese Lover's Cookbook and Guide

First Edition Nominated for Best Food Book, 1999World Media Food Awards

Booknews

Two experienced food writers present a guide to intelligently translating the act of cooking food into words on a page. For beginning and experienced food writers, it covers the art of recipe writing, instructions for the various parts of a recipe, resources, style rules, terms, measurements, equipment, and ethics. Includes updated metric measurements for all English-language recipes. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book review: The Pump Energy Food or Overcoming Secondary Stress in Medical and Nursing Practice

Cartoon Cakes

Author: Debbie Brown

Cartoon Cakes is the eagerly awaited book from Debbie Brown, the UK's bestselling author of character and novelty cake books. Featuring favorite characters from Warner Bros., Hanna-Barbera, and the Cartoon Network, this book will delight adults and children alike.

The Single Mans Guide to Cooking or Helados y sorbetes

2009-01-03T02:09:00.000-08:00

The Single Man's Guide to Cooking

Author: Rick Hyatt

"As Rick's doctor, I was aware of his warped humor. However, after reviewing The Single Man's Guide to Cooking, I am listing it as mandatory reading for my physiology class. It's easy, funny reading - not your ordinary cookbook. I can now feed myself! And Rick is doing much better. Thank you." -Wally Walker, Las Vegas, Nevada

New interesting textbook: A Christmas Homecoming or Recipes from the Vineyards of Northern California

Helados y sorbetes: Deliciosas ideas para todo el que quiera disfrutar de un exquisito postre frio

Author: Edimat Libros

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

La cocina dejará de ser un secreto con esta colección de 40 títulos con las recetas más exquisitas de la cocina nacional e internacional. Si comer es un placer, cocinar puede ser un deleite. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros le harán descubrir la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecerán sus comidas.

Maple Syrup Book or Carluccios Complete A Z of Italian Food

2009-01-02T16:28:00.000-08:00

Maple Syrup Book

Author: Janet Eagleson

Delighting in nature's best-loved sweet.

"A fun and fact-filled work guaranteed to delight folks of all ages."

-Library Journal

In this richly illustrated book, the authors explore every aspect of maple syrup. They relate Native legends surrounding its discovery and explain its importance in the pioneer diet. They cover the sugar maple's exalted status in the maple tree family, and reveal why maple sap is still one of nature's great mysteries.

Also included are:

Details about how sugar maples are tapped and how the sap is collected

Insights from producers who reveal their affection for a shared passion

A special "maple syrup flavor wheel" that describes the many colors, grades and flavor variations available

A selection of recipes, including maple salmon, maple-marinated chicken wings and maple sugar pecans.

A complete and fascinating resource filled with history, romance and sweet flavors, The Maple Syrup Book provides the full story behind a long-standing and important North American tradition.

Library Journal

Having tapped maple trees since age ten, Eagleson brings maple syrup to life in this fascinating look at the history, making, and enjoyment of this popular sweet liquid. The book begins with Native American legends and continues through the 1900s, explaining how syrup is made, how its technology evolved, and what the differences are in the five grades assigned to it. Also included are numerous contemporary and historic photos. In the "Cooking with Maple Syrup" section, readers are instructed on how to substitute the syrup for sugar and offered eight recipes that span from maple popcorn to maple salmon. Overall, this is a fun and fact-filled work guaranteed to delight folks of all ages. Perfect for public libraries of all sizes.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib., Lister Hill Copyright 2006 Reed Business Information.

Carluccio's Complete A-Z of Italian Food

Author: Antonio Carluccio

Antonio Carluccio is one of Italian food's greatest ambassadors, believing that Italy produces the finest produce and the richest cuisine in the world. In Carluccio's Complete A ? Z of Italian Food, he distils a lifetime's knowledge and experience into one definitive book. Each chapter focuses on a different food type describing methods of cultivation, production and preparation, and explaining numerous regional varieties, specialities and traditions. Each section contains an A ? Z of the specialist vocabulary used for each group and concludes with a selection of classic recipes.

Profitable Menu Planning with CDROM or Twinkie Deconstructed

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

Profitable Menu Planning with CDROM

Author: John A Drysdal

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.

"Must" reading for students as well as industry professionals, this edition includes:
• Software for menu analysis, recipe costing, and selling price
• How to market to your customer
• Utilizing existing equipment to expand and enhance your menu
• How to analyze your menu for maximum profitability
• How to properly price your menu for maximum sales and profit
• Marketing nutrition to today's health-conscious customer
• Laws and regulations governing today's menus
• Menu design and layout
• Actual menus from across the country used as illustrations
• Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus

Booknews

A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management tool. First published in 1994 and here significantly revised in both content and layout. The 3.5<"> disk requires Windows and Excel and contains programs to cost meals. Includes a glossary of foreign words without pronunciation. No bibliography. Annotation c. by Book News, Inc., Portland, Or.

Interesting textbook: How Sweet It Is without the Sugar or Yoga of Sleep and Dreams

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats

Author: Steve Ettlinger

A pop-science journey into the surprising ingredients found in dozens of common packagedfoods, using the Twinkie label as a guide

Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss—and determined to find out.

From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.

An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

About the Author:
Steve Ettlinger, author of six books, has long been fascinated with everyday consumer products, from hardware to beer.

Library Journal

Hostess-brand TwinkiesR are an iconic American snack food. Who hasn't heard of these cream-filled snack cakes or seen them on grocery shelves? Perhaps it's because of their fame that so many rumors have grown around them. (Do TwinkiesR really have an infinite shelf life? Are they really a concoction of chemicals and not actually food?) Ettlinger (The Hardware Cyclopedia) tackles these rumors, also explaining the tongue-twisting list of ingredients on a package of TwinkiesR. Although he is not a food chemist, nutritionist, or any one of a number of people who may be interested in deconstructing TwinkiesR, Ettlinger is a concerned father embarrassed at having been unable to answer his children when they asked, "What's Polysorbate 60?" and "Where does Polysorbate 60 come from?" Here he answers their questions while providing an insightful look into the processed food industry. Ettlinger didn't intend this book to discuss the issues surrounding the nutritional value of these constructed foodstuffs, however, so readers looking for support of their particular lifestyle should turn elsewhere. Recommended for all public libraries.-Rachel M. Minkin, Graduate Theological Union Lib., Berkeley, CA Copyright 2007 Reed Business Information.

Acknowledgments     ix
A Note to the Reader     xiii
"Where Does Polysorbate 60 Come from, Daddy?"     1
Wheat Flour     13
Bleach     21
Enrichment Blend: Ferrous Sulfate and B Vitamins-Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid     29
Sugar     45
Corn Sweeteners     55
Corn Syrup, Dextrose, Glucose, and High Fructose Corn Syrup     63
Corn Thickeners: Cornstarch, Modified Cornstarch, Corn Dextrins, and Corn Flour     73
Water     83
Soy: Partially Hydrogenated Vegetable and/or Animal Shortening, Soy Lecithin, and Soy Protein Isolate     87
Eggs     105
Cellulose Gum     115
Whey     125
Leavenings     133
Baking Soda     141
Phosphates: Sodium Acid Pyrophosphate and Monocalcium Phosphate     153
Salt     169
Mono and Diglycerides     179
Polysorbate 60     187
Natural and Artificial Flavors     199
Sodium Stearoyl Lactylate     215
Sodium and Calcium Caseinate     225
Calcium Sulfate     231
Sorbic Acid     239
FD&C Yellow No. 5, Red No. 40     247
Consider the Twinkie     257
Human Resources     265
Index     269
About the Author     283

Moosewood Restaurant Celebrates or Southern Belly

2008-12-31T17:51:00.000-08:00

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.

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

2008-12-31T09:09:00.000-08:00

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.

	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

2008-12-30T21:27:00.000-08:00

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

2008-12-30T11:45:00.000-08:00

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

Author: Karen Adler

Judith Sutton - Library Journal

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

2008-12-30T01:04:00.000-08:00

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

2008-12-29T14:25:00.000-08:00

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.

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

2008-12-29T02:43:00.000-08:00

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.

"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

2008-12-28T18:01:00.000-08:00

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.

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

2008-12-28T07:19:00.000-08:00

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

2008-12-27T21:38:00.000-08:00

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

2008-12-27T12:55:00.000-08:00

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.

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

2008-12-27T01:14:00.000-08:00

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.

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)

	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

2008-12-26T15:32:00.000-08:00

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!

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.

Great Party Fondues or New York Times Dessert Cookbook

2008-12-26T03:59:00.000-08:00

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

2008-12-25T18:17:00.000-08:00

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.

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

2008-12-25T07:36:00.000-08:00

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

2008-12-24T20:54:00.000-08:00

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.

1	Introduction	1
2	Seasoning ingredients	20
3	Herbs and spices	43
4	Typical seasoning formulations	62
5	Specifying a seasoning	80
6	Selecting a seasoning supplier	107
7	Ingredient hygiene and safety: quality management systems	119
	Index	155

	Foreword	ix
	The Basics	1
	Salsas and Dips	27
	Appetizers and Snacks	47
	Salads	68
	Soups, Stews, and Chili	88
	Main Dishes	100
	Tortilla Specialties	139
	Accompaniments	168
	Desserts	184
	Index	201

	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

American Cooking Books

California Home Cooking or Celebrities and Their Culinary Creations

California Home Cooking: American Cooking in the California Style

Publishers Weekly

Library Journal

Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes

Simple Cafe Food or Japanese Kitchen

Simple Cafe Food: Secrets from a Busy City Cafe

Japanese Kitchen: A Cook's Guide to Japanese Ingredients

500 Greatest Ever Cake Recipes or American Brasserie

500 Greatest Ever Cake Recipes: The Best-Ever Fully Illustrated Cake and Baking Book

American Brasserie: 150 Simple, Robust Recipes Inspired By The Rustic Foods of France, Italy and America

Table of Contents:

Olafs Kitchen or Essential Jewish Cookbook

Olaf's Kitchen: A Master Chef Shares His Passion

Essential Jewish Cookbook: A Celebration of a Rich and Diverse Cuisine

Feast Home or Sharing the Vineyard Table

Feast@Home

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

Internet Book Watch

Vegetarianism or Freshman Year at Wine University

Vegetarianism: A History

Freshman Year at Wine University

Shepards Guide to Mastering French Wines or Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants

Shepard's Guide to Mastering French Wines: (Taste Is For Wine: Points Are For Ping Pong)

Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants: Herbal Reference Library

Booknews

Top Texas Chefs Cook at Home or The Gourmets Guide to Cooking with Beer

Top Texas Chefs Cook at Home

The Gourmet's Guide to Cooking with Beer: How to Use Beer to Take Simple Recipes from Ordinary to Extraordinary

Umbertos Kitchen or Pearls of Kitchen Wisdom

Umberto's Kitchen: The Flavors of Tuscany

Pearls of Kitchen Wisdom: Tips, Shortcuts and Recipes from a Country Home

The Effective Food Service Supervisor or Antonio Carluccios Music Menus from Italy

The Effective Food Service Supervisor

Table of Contents:

Antonio Carluccio's Music & Menus from Italy

A Cooks Tour or Wine and the Vine

A Cook's Tour: In Search of the Perfect Meal

Book Magazine

Kirkus Reviews

Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade

Library Journal

Booknews

Anti Aging Cookbook or Lets Talk Wine

Anti-Aging Cookbook

Let's Talk Wine!: An Expert Takes on Your Questions

National Cookery Book or Trout Cook

National Cookery Book

Trout Cook: 100 Ways with Trout

Real Cooking with Bob Izumi or Awesome Parties

Real Cooking with Bob Izumi

Awesome Parties

Scottish Kitchen or Simply Appetizers

Scottish Kitchen

Simply Appetizers

Kinfolks and Custard Pie or Living Lean Today

Kinfolks and Custard Pie: Recollections and Recipes from an East Tennessean

Living Lean Today: How I Lost over 100 Lbs

Seasonal Gifts and Festive Celebrations or Cooking without Fuss

Seasonal Gifts and Festive Celebrations: Recipes and Ideas for Hand-Made Holiday Gifts (Gifts from Nature Series)

Cooking Without Fuss: Stress-Free Recipes for the Homecook

Tasteful Treasures or Whiskey and Whiskey Drinks

Tasteful Treasures

Whiskey and Whiskey Drinks (Quamut)

Martha Stewarts Menus for Entertaining or Chardonnay

Martha Stewart's Menus for Entertaining

Publishers Weekly

Publishers Weekly

Library Journal

Chardonnay (Wine Made Easy Series)

Empire of Pleasures or Home Cooking in the Global Village

Empire of Pleasures: Luxury and Indulgence in the Roman World, Vol. 1

Table of Contents:

Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

Catering for Two or Organic Food

Catering for Two

Organic Food: Consumers' Choices and Farmers' Opportunities

Table of Contents:

The Billionaires Vinegar or Cooking with Cooksey