Savour the Pacific or Cooking Alaska Style

Savour the Pacific: A Discovery of Taste

Author: Annabel Langbein

This delightful cookbook explores the ingredients of the Pacific Rim and the region's vibrant new cuisine. More than an exciting recipe collection, "Savour the Pacific" unearths the fascinating lore and history behind the Pacific kitchen, and shows how to use and enjoy the exotic ingredients and flavors of the Pacific. This book of mouthwatering recipes presents the new cooking of the Pacific at its best -- fresh, simple, light, and bursting with exciting flavors. This award-winning book is suited to cooks of all levels.

Look this: Freaks Geeks and Cool Kids or The Economics of Poverty and Discrimination

Cooking Alaska Style

Author: Conrad Holler

The Hollers have been living and cooking wild game in Wasilla since 1974. Sharing some of their special cooking secrets in Cooking Alaska Style they also add a word of caution about caring for freshly-caught fish and game. The book has a comb binding and blank pages next to each recipe so that the user may add his or her own embellishments to the dish.

Apples and Pears or Cucina Essenziale

Apples and Pears

Author: Rose Marie Donhauser

Our Heavenly Treats Series continues with three fresh titles, each accompanied by a miniature kitchen utensil. Perfect gifts for all occasions. Among some of our favorites in pies and over ice cream, apples and pears also go perfectly with entrees and side dishes. From Deep-Fued Apple and Pear Pieces with Plum Sauce to Red Cabbage with Cinnamon Apples, these fruits will add the perfect touch to your next meal. You'll also fund tempting dips, sauces, and chutneys, as well as, important information on different apple and pear varieties. Add some zest to your next culinary experience and try these fruits for an extra sweet touch.

Book about: China Marine or Politics and the Constitution of Athens

Cucina Essenziale: Essential Cooking

Author: Stefano Cavallini

From one of the rising stars of Italian cooking, 100 contemporary recipes that reinterpret the traditional cuisine of Italy.

Stefano Cavallini is one of the most talented and original young Italian chefs cooking in London today, creating modern Italian dishes with focus and precision. His approach is bold and concentrated—flavors are exquisitely intense, yet the overall effect is light and perfectly balanced. In Cucina Essenziale, Cavallini presents his signature dishes, including a selection of step–by–step “masterclass” recipes that demonstrate key techniques. Among the recipes, which range from antipasti to dolci, are a salad of foie gras with baby spinach and balsamic vinegar; eggplant and taleggio ravioli with butter and pine nuts; leg of lamb with artichoke sauce and roast potatoes; and a lemon mousse with thyme syrup. Elegantly designed and filled with color photos, Cucina Essenziale offers a fresh look at authentic Italian cooking.

History of Kitchen Gardening or Being Vegan

History of Kitchen Gardening

Author: Campbell

This book is a new and significantly revised ver sion of the much acclaimed Charleston Kedding: A History of Kitchen Gardening, which was published in 1996. In that book, the story revolve d around a fictional kitchen garden, but in this new edition, the author has been able to disclose her main source and her book is all the better for

Books about: Walk Away the Pounds or Atkins for Life

Being Vegan

Author: Joanne Stepaniak

In Being Vegan, renowned activist and award-winning on-line columnist Joanne Stepaniak presents the definitive Q&A primer on an often misunderstood life choice. Fielding questions from friends and foes, she describes how compassion, kindness, and mercy to animals can be integrated into everyday life. It covers living the vegan philosophy and ethic, discovering hidden animal products and ingredients, and more.

What People Are Saying

Tom Regan
In Joanne Stepaniak's hands, veganism isn't just a matter of what you don't eat, it infuses and informs every aspect of a full, flourishing human (and humane) existence.
—(Tom Regan, Ph.D., Founder of The Culture and Animals Foundation and Author of Pulitzer Prize-Nominated The Case for Animal Rights)

John Robbins
Joanne Stepaniak has long been one of the freshest voices on the social challenges, large and small, that arise for vegetarians and vegans.
—(John Robbins, Author of Diet for a New America)

Cocina Vegetariana or Barbacoa

Cocina Vegetariana: Para Disfrutar de la Cocina ... Sin Carne Ni Pescado

Author: Cornelia Schinharl

Vegetarian cuisine comes to life in this colorful recipe book with dishes such as lemon and ginger risotto, goat-cheese salad, roasted vegetables, and fried asparagus with wild garlic pasta. Readers who want to start cooking healthy and convenient meals without meat or fish will enjoy these gourmet recipes full of flavor and variety.

Interesting book: How to Get Out of the Hospital Alive or American Frugal Housewife

Barbacoa

Author: Blum

A new concept in cookbooks, this series is designed for those who want to replicate at home the trendy international cuisine they typically enjoy at restaurants. Simple and nutritious recipes put elegant dishes within the reach of the novice cook. Each book in the series contains 50 recipes.
 

Un concepto nuevo de libros de cocina, diseñada pensando en los que quieren replicar los platos culinarios internacionales que normalmente disfrutan en los restaurantes. Recetas sencillas y saludable para hacer platos elegantes para los principiantes.

Faces Along the Bar or Melting Pot

Faces Along the Bar: Lore and Order in the Workingman's Saloon, 1870-1920

Author: Madelon Powers

In this lively and engaging history, Madelon Powers recreates the daily life of the barroom, exploring what it was like to be a "regular" in the old-time saloon of pre-prohibition industrial America. Through an examination of saloongoers across America, her investigation offers a fascinating look at rich lore of the barroom—its many games, stories, songs, free lunch customs, and especially its elaborate system of drinking rituals that have been passed on for decades.
"A free-pouring blend of astonishing facts, folklore and firsthand period observations. . . . It's the rich details that'll inspire the casual reader to drink deep from this tap of knowledge."—Don Waller, USA Today recommended reading
"A surprise on every page."—Publishers Weekly
"Here we get social history that appreciates the bar talk even while dissecting its marvelous rituals."—Library Journal, starred review
"Careful scholarship with an anecdotal flair to please even the most sober of readers."—Nina C. Ayoub, Chronicle of Higher Education

Publishers Weekly

Powers has met with some incredulity when she mentions that she's a "saloon historian"colleagues snicker and the dean gets that faraway look in his eyes. Fortunately, Powers persisted in her study of a subject long overlooked by others on the grounds that it is frivolous or immoral, and the result is a detailed and thoroughly researched yet readable account of "how saloongoers promoted the process of community building in urban America from 1870 to 1920," the turbulent years in which the Industrial Revolution reached its peak and had its greatest effect on American society. Her chronicle of the "poor man's club" draws from observations by contemporary journalists (including photographers, sketch artists and cartoonists), by writers such as Jack London and by such progressive reformers as Lincoln Steffens and Jane Addams. What Powers learned was that the saloons provided a milieu in which the workingman could work out solutions to his own needs; her startling if useful analogy is that the barroom is like the school yard, with its own games, songs, jests, challenges and lore, all of which help the participant to accommodate the pressures imposed by the larger world of work or school. So here's looking at professor Powers, for a sober account, yet one with a surprise on every pagesuch as the discovery that "The Streets of Laredo" is a version of an old English song about a sailor who dies of syphilis, a cleaned-up rewrite for these Puritanical shores. (June)

Library Journal

This is not a book about the miseries of the drinking life but about the world that Americans built around the "workingman's saloon" from 1870 to 1920. Powers (history, Univ. of New Orleans) presents a counterpoint to the plentiful histories of the American Industrial Age and temperance movement with her portrait of a saloon culture that combined social escape with political organizing and sports gambling with storytelling while providing plenty of tipsy fellowship. Powers acknowledges the sober pointy-headedness that has kept many past academic historians writing about the Anti-Saloon League instead of the saloon itself. Here we get social history that appreciates the bar talk even while dissecting its marvelous rituals, from patrons' drinking games, tear-jerking songs, and favorite recitations ("The face upon the floor") to the history and varieties of round-buying: the honorable treat, the unrequited treat, the celebratory treat, the keeper's treat, the politician's treat. Pubs drained paychecks, for sure, but Powers also shows them serving the need for a working-class rival to the era's swank private clubs. Highly recommended for larger American history collections.Nathan Ward, "Library Journal"

Booknews

Focusing on the decades during which rapid industrialization was wrenching and reshaping US society, Powers (history, U. of New Orleans) explores the culture of working-class drinking establishments and the people who frequented them, and how they both reflected and impacted the larger society in which they were embedded and from which they grew. She draws on her background in anthropology to place the informal evidence in context. Some fine old photographs--her inspiration for the study--are included. Annotation c. by Book News, Inc., Portland, Or.

Kirkus Reviews

A fascinating, not to say spirited, study of the play of alcohol in Gilded Age history, focusing on the neighborhood bar. At the outset of her book, Powers (History/Univ. of New Orleans) defends her choice of subject, arguing that in the late 19th and early 20th centuries American saloons were the focal points for local politics, union organizing, and community-building. But, she continues, she is more interested in the way that those who frequented the saloon built a community around drink, a community with its own lore, music, jargon, and customs. The saloon, which began as a somewhat high-toned alternative to the usual tavern, drew in large crowds of workingmen (and some women, and even some children), who found inside the swinging doors a place to escape from daily hardshipsþand to cash paychecks and find a proverbial free lunch, that powerful and now long bygone enticement to spend oneþs lunch hour or evening wrapped around a mug and a shot glass. Powers studies the changing drinking habits of Americans through several waves of immigrants, with Anglo-Saxon hard cider giving way to German beer, Italian wine, and upper-crust French cocktails. She unearths wonderful, sometimes improbably sentimental drinking songs. She details the subjects of conversation in the saloonþreligion, of course, and politics, and sports. And she examines the people gathered around the bar; the Irish were, of course, notorious for their hard-drinking ways, she writes, but were never so badly demonized as were rural, southern African-Americans, whose escape into drink has not been much studied. At each turn she has much to say about the changing face of American culture in a momentous time,and she says it with uncommon clarity. Social history with a hard edge, highly recommended. (16 b&w photos, not seen)

What People Are Saying

Lawrence W. Levine
Powers' mastery of history and folklore enable us to experience and understand the workingman's saloon from within: to mingle with its denizens, hear their voices, and decipher their faces along the bar.
— Author of The Opening of the American Mind: Cannons, Culture and History

New interesting textbook: Complete Massage Course or Yoga for a Healthy Body

Melting Pot

Author: Nadia Pendleton

Timeless recipes from an eclectic mix of cultures.

Dining by Design or Entertaining for Wimps

Dining by Design: Stylish Recipes--Savory Settings

Author: Junior League of Pasadena

When it comes to cooking and dining, nothing says more about you than the meals you prepare and serve at home, and there's no better collection for your gourmet tastes and limited time than Dining by Design, from The Junior League of Pasadena, Inc. We've assembled our best medley of fully-tested recipes for every occasion from morning breakfast to evening dessert.

Add one part imagination, two parts gourmet recipes. Mix well with spectacular settings, and the result is the ideal blending of home design and cooking creations to help you host the perfect meal.

Table of Contents:

	Special Menus	8
	At The Doorstep: Appetizers and Beverages	12
	Sconces & Scones: Breads and Breakfast	42
	By The Hearth: Soups and Chilis	68
	In The Garden: Salads	86
	Patterns & Pasta: Pasta	110
	Sides On The Sideboard: Side Dishes	130
	The Foundation: Main Dishes	156
	Decorative Decadence: Desserts	214
	Let's Play: Recipes for the Family	266
	Committee List	294
	Special Thanks	295
	Contributors	296
	Nutritional Information	298
	Index	300

Read also Art Theory for Web Design or Modeling and Verification using UML Statecharts

Entertaining for Wimps: Food, Drink & Style Sense for the Hesitant Host

Author: Susan Breen

Hey, so you're not Martha Stewart. Entertaining can be scary--whether for 6 or 60, and it's just as intimidating for some whether it's an elegant dinner or a kids' birthday party. Entertaining for Wimps, the latest in the bestselling Wimps series, shows precisely how to conquer the hosting demon. Each appealing photo helps to break down and simplify the process. Ordinary people are shown carrying out delightfully creative, common-sense ideas for entertaining. Amusing anecdotes and great advice reveal the secrets to making any event a success. Planning basics range from choosing the guests to deciding on a menu: you'll find etiquette tips; directions for setting up the bar; ideas for preparing decorations and creating an enticing atmosphere, and ways to convey that you're throwing the hottest party in town. There's special advice for formal entertaining, including weddings, and suggestions for theme parties (an opera supper, a luau) that really have style. Plus: stay organized with a series of invaluable checklists.

Start Fresh or Cooking for Kings

Start Fresh!: Your Complete Guide to Midlifestyle Food and Fitness

Author: Diane Clement

A complete program for a rich, rewarding and healthy mid-lifestyle.

Healthy eating combined with a realistic exercise plan is key to maintaining optimal health and avoiding chronic illnesses like heart disease and diabetes. The authors, a chef and an MD -- and both former Olympians -- join forces to provide a tailored mid-life plan for embarking on a solid path to good health and well-being -- and, most important, for staying on track.

Start Fresh! provides the basic tools to assess health and fitness levels, to set practical and realistic goals, and to create a personal exercise model. With this plan in place, the authors add a careful selection of nutritious and easy-to-prepare recipes that complement the exercise program and lead to the sustainable fitness and good health that every mid-lifer wants and needs.

Special sections in the book include a HealthSpan fitness guide and a HealthSpan 10 km power walk program. There is also a section on the new staples -- for pantry, fridge and freezer.

Some of the tasty recipes are:

• Italian mozzarella and fennel salad


• Spanish almond tart with orange and date compote


• Sangria blanca.

Getting fit and staying healthy is hard work and requires a solid program. Staying with that program really pays off with benefits that will last a lifetime.

Books about: Les Principes fondamentaux de FMEA

Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef

Author: Ian Kelly

“Cuisinier, architect, and one of the most prolific writers of the 19th century, Carême was the founder of a classic cuisine that would influence generations of chefs. In this well-researched book, Ian Kelly deftly recounts the exploits of this remarkable man.” —JACQUES PÉPIN

Aunique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef’s tour of the palaces of Europe in the ultimate age of culinary indulgence.

Drawing on the legendary cook’s rich memoirs, Ian Kelly traces Antonin Carême’s meteoric rise from Paris orphan to international celebrity and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history—First Empire Paris, Georgian England, and the Russia of War and Peace.

Carême had an unfailing ability to cook for the right people in the right place at the right time. He knew the favorite dishes of King George IV, the Rothschilds and the Romanovs; he knew Napoleon’s fast-food requirements, and why Empress Josephine suffered halitosis.

Carême’s recipes still grace the tables of restaurants the world over. Now classics of French cuisine, created for, and named after, the kings and queens for whom he worked, they are featured throughout this captivating biography. In the phrase first coined by Carême, “You can try them yourself.”

The New Yorker

Antonin Carême was the most illustrious chef of post-Revolution France—Napoleon, the Rothschilds, and Tsar Alexander all employed him—and he is still remembered as the father of modern French cuisine, the popularizer of the soufflé, and the designer of the iconic chef’s hat. Kelly charts Carême’s use of food as a tool of social leverage, although he perhaps takes the self-promoting chef too much at his own estimation when he attributes the rise of the Rothschilds to their decision to hire Carême. Many of Carême’s recipes appear here, but Kelly suggests that his more lasting legacy is the public figure of the celebrity chef. In Carême’s dining rooms, ostentation often trumped taste. His signature dishes were elaborate replicas of classical architecture in pastry and spun sugar, held together with gum and colored with spinach. They were not intended for consumption.

Publishers Weekly

Readers who enjoy being privy to the evocative details of a past era will devour this book, and foodies will have a field day with the engrossing story of a man who literally died for gastronomy. Car me (1783-1833) was born poor in Paris, and by his late 20s he was already Europe's most famous chef. He cooked for monarchs and noblemen, even baking Napoleon's wedding cake, and his fame dovetailed with the rising interest in gastronomy what Kelly, a British actor who played a luncheon guest in Howard's End, calls "a cult in want of a priest." Luckily, Car me was also a prodigious author who recorded every major meal and became rich off his cookbooks. Kelly feasts on the wealth of source material; his fine book offers a recipe at the end of each chapter, plus more in an appendix. The scale of Car me's meals will astonish today's readers: he served literally hundreds or even thousands of elaborate dishes for throngs of guests. He'd cook for weeks on end without a break, and Kelly theorizes that he eventually died of "low-level carbon-monoxide poisoning after a lifetime of cooking over charcoal in confined spaces." Worse, this superchef was buried in an unmarked grave and no one attended his funeral (due to a cholera epidemic). But his work wasn't in vain we can thank Car me for numerous culinary advances, including chef's toques, which he invented, and the course-by-course meal service we're accustomed to today. 18 color and 13 b&w illus. Agent, Ivan Mulcahy. (May) Copyright 2004 Reed Business Information.

Library Journal

Two hundred years before celebrity chefs Emeril Lagasse and Wolfgang Puck were cooking on the Food Network, Antonin Careme was feeding Russian tsars, the Paris Rothschilds, Charles-Maurice de Talleyrand, and Napoleon. In his first book, British actor Kelly, who will perform in an off-Broadway play about Careme this spring, presents a well-researched biography of the one-time orphan who grew up to become the world's highest-paid cook. Famous for inventing the chef's hat, souffl , and French haute cuisine, Careme was the first chef to gain wealth and international recognition by publishing cookbooks. While very little is known about his personal life-information surrounding his marriages and daughters is scarce-Careme documented his professional life well, keeping detailed accounts of his guests, menus, and ingredients. He even made detailed illustrations of the monumental pastry centerpieces and buffet tables he created. One dinner menu was made up of over 100 dishes, including 80 soups, 40 entrees, eight roasts, and 16 desserts. Included are selections from Careme's recipe books-a fraction of the thousands of recipes he published-as well as color illustrations from the period. A fascinating look at life in 19th-century Europe, this title is recommended for all collections.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.

The Devils Picnic or Simpler the Better

The Devil's Picnic: Around the World in Pursuit of Forbidden Fruit

Author: Taras Gresco

Taras Grescoe embarks on a journey into the forbidden as he searches for the world’s taboo indulgences.

The New York Times - Neil Genzlinger

The high point, though, is his chapter on a trip to Madrid in search of bull's testicles, a foray that gives him an excuse to take note of an array of other revolting delicacies - maggot-covered cheese and rotten herring, for instance.

Publishers Weekly

This detailed chef's tour of prohibited pleasures for the palate, from Norwegian moonshine and Bolivian coca leaves to Spanish bull testicles, is laced with magnificent descriptions-some mouthwatering, others quite repulsive. Grescoe (Sacre Blues: An Unsentimental Journey Through Quebec) uses food as a pretext to lead readers on a heady quest to corroborate the libertarian principle of free will. Through his well-researched history lessons, readers learn of the birth and evolution of nine different foodstuffs, and the politics behind their prohibition. Grescoe paints colorful portraits of contemporary cultures by walking the land, sampling the fare and providing firsthand interviews with various food experts: aficionados, suppliers and officials charged with enforcing interdiction. His narrative makes a convincing case that most restrictions are based on unwarranted or outdated health concerns, or political agendas that profit the government (up to 86% of the price of liquor in Norway can go to taxes!). And while he successfully illustrates the arguments used by supporters of legalization, he surprises himself by conceding that certain governmental intervention can indeed be a necessary evil (e.g., protection of endangered animals). With amusing anecdotes and exotic imagery, this walk through the garden of "forbidden fruit" is a savory and powerful scrutiny into the psychology, markets and politics of prohibition. Agent, Michelle Tessler. (Oct.) Copyright 2005 Reed Business Information.

Library Journal

Not many tourist companies offer the kind of pleasures sought by the author in this provocative and highly entertaining travelog. As the title suggests, Grescoe (Sacre Blues) went looking for attractions not found in Birnbaum's or Fodor's-but it wasn't always easy to get the "locals" to trust him enough to pull back the veil of respectable tourism. Fortunately, the Montreal native knew how to insinuate himself into the youth crowd and get them to cough up their secrets. Speaking of coughing, his first task was to track down the illegal Norwegian moonshine whose name sounds like a diseased cat hacking up a fur ball: rotgut. Then it was off to Singapore-where chewing gum is illegal unless you have a medical need for it-to seek poppy-seed biscuits. Elsewhere, it was a search for Cohiba Esplendido (Cuban) cigars in San Francisco, absinthe in Europe, and stinky cheeses in France-a true menu of forbidden delights. Along the way, Grescoe comments on the societies that implement these restrictions and the inhabitants who blithely ignore them. This delightfully rebellious book will find a ready audience among travelers who wish to stray off the beaten path; for public libraries.-Joseph L. Carlson, Allan Hancock Coll., Lompoc, CA Copyright 2005 Reed Business Information.

Table of Contents:

1	Hjemmebrent : the viking moonshine	9
2	Savory crackers : Poppies for nanny	53
3	Epoisses : Satan in a poplar box	87
4	Criadillas : Brussels vs. the Bull's balls	123
5	Cohiba Esplendido : it's the law	155
6	Absinthe Suisse : one glass and you're dead	195
7	Chocolat Mousseux : the exonerated buzz	231
8	Mate de Coca : never say no	259
9	Pentobarbital sodium : the last sip	307

Go to: Cuidado Dirigido:O que É e Como Ele Trabalha

Simpler the Better: Sensational Home Cooking in 3 Easy Steps

Author: Leslie Revsin

Praise for Leslie Revsin Author of Come for Dinner, a James Beard Award Finalist and Great Fish, Quick, a Julia Child Cookbook Award Finalist

"Leslie Revsin cook(s) with a flair for flavor, a steady hand, and a generous heart."
—Sylvia Carter, New York Newsday

"I have never stopped wishing I could cook just like [Revsin] does every night of the week."
— Molly O’Neill, host of the PBS series Great Food and author of the New York Cookbook

"The food revolution continues: simpler, less fussy, more delicious dining. Leslie Revsin is leading the charge!"
—David Rosengarten, Editor-in-Chief, The Rosengarten Report

Las Vegas Winning Recipes or Dinner at Miss Ladys

Las Vegas Winning Recipes

Author: Golden West Publishers

No gamble here as you stack your chips next to a new favorite recipe dealt to you by Las Vegas winning visitors. Whet your appetite with these tried-and-true dishes: Fremont Street Shrimp Jambalaya, Vegas Strip Salmon, Winning Walnut Pie, Silver Dollar Pancakes and many more. Best-Bet Tips on: Roulette Table, Baccarat, Winning Poker Hands, Craps and more.

Table of Contents:

Las Vegas Trivia...     5
Breakfasts     9
High Roller Spanish Eggs     9
Huevos Rancheros     10
Lucky Eggs Chorizo     10
Jack Cheese Omelet     11
Daily Double Shirred Eggs     11
"Hit Me" Quick Start Eggs     12
Orange on Orange Pancakes     12
Lucky Raisin-Cinnamon Pancakes     13
Silver Dollar Pumpkin Pancakes     13
Gamblers Waffles     13
Chemin de Fer French Toast     14
Betting at the Roulette Table     15
Appetizers     17
Ante up Mushroom Turnovers     17
Comp Shrimp Stuffed Artichokes     18
Go for the Green Guacamole     18
Split a Pair Tortilla Rolls     18
Lucky Spin Spinach Quesadillas     19
Late Night Nachos     19
Winning Hand Crab-Zucchini Cups     20
Jokers Wild Cold Bean Dip     20
Players Pate     20
Sweeten the Pot Chile Dip     21
Dealer's Green Chile Meatballs     21
Banco Rumaki     22
Odd-Even Chicken Wings in Honey Sauce     22
Blackjack Anyone?     23
Salads &Soups     25
Strike it Rich Tuna Salad     25
Split Bet Stuffed Tomato Salad     26
Bringing Home the Bacon Salad     26
Ace of Spades Potato Salad     27
Easy-Way Garlic-Chile Salad     27
Lucky Orange Cabbage Slaw     28
Banco Lemony Cole Slaw     28
Twelve Spot Fruit Salad     29
Casino Country Corn Salad     29
Fiesta Avocado Salad     30
Gaming Garbanzo Bean Salad     30
Golden Salad Dressing     31
Lucky Seven Dressing     31
Flamingo Fruit Juice Dressing     31
Three Queens Orange Soup     32
Chicken-Rice-Lemon Soup     32
Meatball Soup     33
Eye in the Sky Gazpacho with Avocado     34
Break the Bank Beef Minestrone     34
Green Chile Soup     35
Go for the Gold Garbanzo Soup     35
Baccarat Barbecue Grill Stew     36
Progressive Pinto Bean Soup     36
Gambler's Stew     37
Easy Winner Chili Con Carne     37
Can't Lose Chili Con Carne     38
At the Craps Table     39
Breads     41
Combination Bet Cornmeal Cheddar Cheese Bread     41
Double Down Pumpkin Bread     42
Royal Bran Muffins     42
Player's Pecan Coffeecake with Pecan Topping     43
Golden Honey Muffins     44
Boxman Buttermilk Biscuits     44
Roll 'Em Scones     45
Come Bet Corn Popovers     45
Double Bar Banana-Orange Bread     46
Jacks or Better Date-Nut Bread     46
Baccarat is for Everybody!     47
Main Dishes     49
Blackjack Beef Burritos     49
Dealer's Chicken Fried Steak     50
Tie Bet Tamale Pie     50
Baked Turnovers     51
Chimichangas a la Casino     51
Big Winner Came Asada     52
Chili Pot Roast with Gravy     52
Let it Ride Lamb Chops     53
Ladderman Teriyaki Beef     53
Cash in Chicken Limon     54
Marker Chile Pork Chops     54
Best Bet Marinated Steak Kabobs     55
U Win Ham Croquettes     55
House Wins Honey Glazed Chicken Wings     56
Spade Flush Glazed Ribs     56
Ace Red Wine Lasagna     57
Caller Barbecued Spareribs      58
Best Bet Baked Beef Short Ribs     58
Domino Chicken Casserole     59
Don't Pass Sherried Pot Roast     59
Jacks or Better Rib Steaks     60
Three of a Kind Turkey Casserole     60
Full House Ground Turkey Meatloaf     61
Beat the Dealer Tuna Loaf     61
High Card Sherry Glazed Ham     62
Atlantic City Seafood Newburg     62
Face Card Oyster Casserole     63
Vegas Strip Salmon     63
Fremont Street Shrimp Jambalaya     63
Packrat Filet of Sole Florentine     64
Slots o' Fun Fried Oysters     64
Split a Pair Poached Fish     65
Full-Pay Broiled Fish     65
Bank It Burgundy Swiss Steak     66
Beat the House Beef Casserole     66
Nightclub Curried Chicken     67
Do You Speak Vegas? Learn the Lingo!     68
Side Dishes     69
Cash Out Cheese Potato Casserole     69
Two Pair Potato Casserole     70
Double Zero Zucchini     70
Brown Rice Roulette     70
Orange Rice     71
Corner Bet Corn Casserole     71
Inside Straight Escalloped Pumpkin      72
One Card Draw Baked Chiles & Onions     72
Rollin' Cauliflower Souffle     73
Flush Orange-Acorn Squash     73
Lucky Vegetable Medley     74
Sweeten the Pot Sweet Potato Bake     74
Winning Poker Hands     75
Desserts     77
Royal Flush Honey-Date Bars     77
Chocolate and Pandan Leaf Spring Rolls     78
Lucky 7 Lemon Meringue Pie     80
No Gamble Pecan Pie     81
Winning Walnut Pie     81
Straight-Up Bet Strawberry Glazed Plum Pie     82
Bettin' Bonanza Fudge Pie     82
House Raisin Cheesecake with Cinnamon Crumb Crust     83
Poker Peanut Butter-Orange Cake     84
Bank Hand Chocolate Cheesecake     84
Las Vegas Cookies     85
16 Things to do In Vegas!     86
Beverages     87
Desert Sunrise Breakfast Bracer     87
Diamond Orange-Carrot Drink     87
Queen's Instant Breakfast in a Mug     88
Splittin' Pairs Spiced Coffee     88
Lucky Party Cherry Delight     88
Vegas Morning Bloody Mary     89
Casino Time Chocolate Cooler      89
Winner's Strawberry-Chocolate Delight     89
Desert Banana-Pineapple Breakfast     90
Outside Bet Lemon-Orange Cooler     90
Sure Thing Orange Shrub     90
Flamingo Dancer Sunshine Shake     90
High-Low Hot Mocha     91
Cafe Royale Flush     91
Cashin' In Cafe Brulot     91
Jackpot Party Punch     92
Super Slot Payoff Punch     92

Look this: Leah Chase or Food for Thought

Dinner at Miss Lady's: Memories and Recipes from a Southern Childhood

Author: Luann Landon

Back when people spent their whole lives in one place, life was all about family and family rituals. It was about the whole clan gathering at dinnertime over meals to be remembered forever. Luann Landon's cookbook/memoir transports us to that world of formal midday dinners, closely guarded recipes, and competitive cooks.

Dinner at Miss Lady's takes us back there through the memories, meals, and recipes of one Southern family. Landon recreates the old Southern way of life in comic and tender anecdotes - from the near disaster of losing the tiny dinner bell to revenge exacted by giving the wrong recipe for a cake. This is the world of Landon's extended family: the glamorous and indolent Aunt Clare; the industrious, proud grandmother Murlo; the other grandmother, spoiled, indulgent Miss Lady and her good-humored husband, Judge; and most important, Henretta, the protective cook, able to mend family battles with a perfect blackberry-rhubarb cobbler.

Adding to the vividness of this memoir are menus from those memorable meals, including birthday dinners, homecoming feasts, graduation celebrations, and sumptuous spring and fall parties. Landon shares detailed recipes for over sixty heirloom dishes: Cousin Catherine's Chicken Vermouth with Walnuts and Green Grapes, Beets in Orange and Ginger Sauce, Tennessee Jam Cake, Caramel Ice Cream.

A rich portrait of a life almost lost to us, Dinner at Miss Lady's is a memoir cooked to perfection, one to savor both for its stories and for its food.

People Magazine

Half family memoir, half cookbook....Landon's languid prose [is not] for anyone wanting a quick read.

People Magazine

Half family memoir, half cookbook....Landon's languid prose [is not] for anyone wanting a quick read.

NY Times Book Review

...[T]he characters are engaging, and the desire to taste one of Henretta's meals is strong.

New York Times Book Review

What to do when you feel like turning on a burner, and what to read when you don't. . . the characters are engaging, and the desire to taste one of Henretta's meals is strong.

Publishers Weekly

Gracefully written...Landon's memoir is a loving and poignant tribute to people and a way of life gone by.

The Tennessean

Landon serves as a gracious hostess for this charming tour of another time and place. . . a book to savor for its gentle relfections as well as for the recipes which will bring the flavor of the Old South to the reader's own dinner table.

People magazine

Food for the southern soul.

Holiday Celebrations Cookbook or Pastas

Holiday Celebrations Cookbook: Complete Menus & Easy Recipes for a Full Year of Festivities

Author: Shady Oak Press

Make any holiday celebration one to remember! Twenty complete and festive menus for special occasions encompass 100 scrumptious, easy-to-prepare recipes. Plus, there are instructions for making terrific themed decorations that will add real flair to any gathering! All the major holidays are covered, from Christmas and Thanksgiving to Hanukkah, Valentine’s Day, and Easter. Looking for a feast that can be made in advance, yet still packs a big-time “wow” factor? It starts with Cran-Apple Mulled Wine and lip-smacking Ham and Cheese Puffs, continues with Mediterranean Party Chicken and side dishes, and finishes with Creamy Vanilla Cheesecake with Two-Berry Sauce—yum! Nearly 200 color photographs display the menu items and finished crafts, giving hosts practical ideas for the ultimate holiday table.

New interesting book: Ten Minute Tone Ups for Dummies or Sport Nutrition

Pastas

Author: Erica Deman

Pasta is a marriage of ingredients — from vine-ripened tomatoes and aged parmesan to delicate clams and crisp white wine. This cookbook, filled with sumptuous color photos throughout, explores the myriad of combinations and offers 40 all-occasion recipes rooted in the Italian tradition.

Signature Cocktails or Cooking with the Wines of Washington

Signature Cocktails

Author: Bill Tikos

Delicious, glamorous, and decadent: who has not dreamed of sipping the perfect cocktail while hanging with the cool crowd or chilling out in a hip bar—maybe in an exotic locale? Signature Cocktails provides all the inspiration needed to create the hottest cocktail party, prepare for a fabulous night out, or plan an unforgettable evening while enjoying a thrilling vacation.

Featuring 50 bars from 50 cities in over 30 countries, along with all with their signature cocktail recipes, this trendy guide captures the most innovative trends from around the world. Every recipe is presented with such easy-to-follow instructions that you can even choose to spice up an ordinary evening with one of these special libations. Go on, why not whip up a Prickly Pleasure from the Buddha Bar in Paris, a Library French Martini from New York’s Hudson Bar, or a Bondi Crush from Icebergs Bar in Sydney?

Every page is a treat. 
 
 
 

Interesting book: Yoga Turns Back the Clock Deck or Staying Sober

Cooking with the Wines of Washington

Author: Troy Townsin

Experiencing the flavors of Washington's great vineyards.

Cooking with the Wines of Washington provides a tour through the wineries of Washington State, the second largest wine producer in the United States after California. Comprehensive and packed with all the information needed by visitors, it is an excellent reference for both locals and those from outside the state. There are also 100 recipes by some of the world's great chefs.

The tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are:

• Baked brie and pesto dip


• Hinzerling's pear, port, cheese and walnut salad


• Château Ste. Michelle boneless leg of lamb


• Ash Hollow duck legs braised in red wine with blackberries


• Hedges Family Estate fortified poached pears.

Cooking with the Wines of Washington is a practical companion, a treasured souvenir and a collection of outstanding recipes.

Table of Contents:

Introduction

Cooking Conversion Charts

Appetizers

• 10 recipes

Salads

• 5 recipes

Soups and Stews

• 9 recipes

Fish and Seafood

• 14 recipes

Poultry

• 8 recipes

Meat

• 15 recipes

Vegetarian

• 6 recipes

Side Dishes

• 7 recipes

Sauces and Marinades

• 11 recipes

Desserts

• 10 recipes

Drinks

• 5 recipes

Winery Listings and Maps

Driving Distances

Wineries of the Puget Sound and Seattle Area

Wineries of the Woodinville Area

Wineries of the Yakima Valley Area

Wineries of the Tri-Cities Area

Wineries of the Walla Walla Area

Wineries of the Spokane Area

Wineries of Southwest Washington and the Columbia Gorge Area

Index

Special Thanks / Further Reading

About the Authors

Simple French Cookery or Wine

Simple French Cookery

Author: Raymond Blanc

World-renowned chef Raymond Blanc shows you how to recreate authentic French family cooking in your own kitchen with 40 simple-to-follow recipes.

Discover how pleasurable the simple, creative act of cooking can be, as Raymond Blanc reveals the basic techniques needed to create 40 classic French dishes. From quick and easy Roquefort, Walnut, and Endive Salad to a more elaborate Duck Leg Confit with Flageolet Beans, every delectable recipe is illustrated with step-by-step color photos as well as foolproof instructions. Acknowledged as one of the world's finest chefs, Raymond Blanc is the owner of Le Manoir aux Quat' Saisons.

Publishers Weekly Review Annex

"The book's mission: to democratize French food by encouraging novice cooks to make it at home...After an hour or two with this book, kitchen neophytes will soon be turning out sophisticated suppers."

Library Journal

Originally published in England as Foolproof French Cookery, this attractive book provides step-by-step recipes for the classics of France's regional cuisine, from Moules Mariniere to Provencal Rack of Lamb to Cherry Clafoutis. Blanc, chef of the Michelin two-star Le Manoir aux Quat' Saisons just outside Oxford, puts his own stamp on these dishes: the lamb, for example, is served with herbed crushed peas. His talents as a teacher-he also owns a cooking school-are evident in the clear instructions and the many cooking tricks provided throughout. Color photographs illustrate each recipe step, as well as the finished dishes. Italian cookbooks are endlessly popular these days, but this is a nice compendium for French collections. Copyright 2006 Reed Business Information.

Book review: Smoothies or Fondue

Wine: A Practical Guide to Enjoying Your Selection

Author: Jens Priew

Following the success of the author's Wine: From Grape to Glass, this new book offers a treasury of invaluable information for the contemporary wine consumer who would like to know more about caring for wine and serving it properly. It answers such questions as, How do you store wine? What sorts of glasses allow you to enjoy it most? How long can you keep it? In addition to covering all the basics, this book provides numerous tips and tricks on such subjects as how to prevent the cork from breaking when opening a bottle; what the experts have to say about chilling and warming wines; how to hold a Champagne bottle to prevent spillage; how to store wine even if you live in a small apartment, and much more.

The wonderfully knowledgeable text is illustrated with more than 200 illustrations, including inspiring images specially commissioned for the book and step-by-step photos and drawings. Rounding out the information are a glossary of wine terms and a guide to Web sites. With so much to offer, this book enables both beginners and more knowledgeable wine lovers to fully appreciate the pleasures of wine.

Ultimate Little Cocktail Book or Everything Tex Mex Cookbook

Ultimate Little Cocktail Book

Author: Ray Foley

More than 1000 cocktail recipe!

Top recipes from the pros

The Ultimate Little Cocktail Book is the perfect drink resource for any bar, party or event. With more than 1,000 of the best cocktail recipes form America's favorite restaurants and bars, you'll find incredible drinks straight from the experts.

Featuring recipes from America's best bartenders, the readers of Bartender magazine and bartender.com, this book contains just about every cocktail served by the professionals.

You'll be amazed at how many great cocktails you can make.

See also: Against Depression or The Diabetes Lifestyle Book

Everything Tex-Mex Cookbook: 300 Flavorful Recipes to Spice Up Your Mealtimes

Author: Linda Larsen

An American tradition since the 1800s, Tex-Mex food combines the flavors of a wide variety of ingredients with the influence of different cultures to create unique dishes that are crafted to perfection. Tomatoes, beef, beans, chiles, and corn are the staples of Tex-Mex cooking, while flavor, texture, and personality are added with specialties such as hot sauce, chorizo, and spices such as chili pepper and cayenne pepper.Packed with 300 not-quite-south-of-the-border recipes, The Everything Tex-Mex Cookbook brings these authentic flavors to your very own kitchen. Features recipes for:

Chilled Avocado Soup

Red Snapper Flautas

Oven Barbecued Beef Brisket

Chicken Chimichangas

Mixed Bean Lasagna

Red Sangria

Peach Daiquiri Pie

Whether you're looking for a quick party appetizer, dinner for your family, or drinks and dessert, The Everything Tex-Mex Cookbook has everything you need to add some color and spice to your daily menus!

Author Biography:
Linda Larsen is the Busy Cooks Guide at About.com. She experienced her first taste of authentic Tex-Mex food as a child and fell in love with the flavor immediately. A devotee of Southwestern cuisine, she's perfected techniques and collected recipes from Texas to New Mexico, Arizona to California, and back again. She holds a degree in food science with high distinction, and she freelanced for the Pillsbury Company for thirteen years and also worked for the Malt-O-Meal company during the 1990s.

Seafood Cookbook or In Mothers Kitchen

Seafood Cookbook

Author: Adam Starchild

This isn't just another book on how to cook fish and shellfish - it's a total seafood experience! The many moods of seafood are reflected in the information-packed sections on cooking seafood and the suggestions for storing, cleaning, dressing, brining, smoking, and pickling. With over 500 mouthwatering recipes - from yummy appetizers and zesty soups, chowders, and stews to tantalizing entrees, casseroles, souffles, and omelets (there's even a section on outdoor cooking and recipes for groups of 25!) - Starchild offers an ocean of low calorie, protein-complete ideas to satisfy your seafood cravings. He even suggests substitutions for seafood you can't always find, and tasty solutions to the leftovers dilemma. Whether you're at the beach or in a formal dining setting, The Seafood Cookbook is a must for your seafood cooking pleasure.

Table of Contents:

	Introduction	7
	Choosing Fish	7
	Storing Seafood	7
	Getting Fish Ready to Cook	8
	Thawing	10
	Cooking Fish	10
	Microwave Cooking	13
	Smoking and Brining Fish	13
	Pickling Fish	15
	Special Care of Shellfish	15
	Serving Seafood	21
	Appetizers and Sauces	23
	Soups, Stews, and Chowders	59
	Salads and Sandwiches	77
	Entrees and Stuffings	103
	Casseroles, Omelets, and Souffles	153
	Outdoor Cooking and Groups of 25	205
	Index	221

Book about: The Ultimate Guide to Tai Chi or More Diabetic Meals in 30 Minutes or Less

In Mother's Kitchen: Celebrated Women Chefs Share Beloved Family Recipes

Author: Ann Cooper

Behind every great chef is a great mother. It's in mother's kitchen where we make our first taste discoveries, where we learn our first lessons in cooking, where we understand that food is not just for feeding the body but also for nourishing the soul. In this heartwarming collection, more than 100 of the most celebrated women chefs working in America today share cherished heirloom recipes, along with the memories that make these dishes so special. This book offers a comforting antidote to a world where fast-food culture has supplanted family dinners and wholesome nutrition.

But this is more than a cookbook. In Mother's Kitchen is a testament to the many ways a mother can shape a child's life through cooking. For whatever ails you, Mama has a cure she can whip up, such as Deena Chafetz's Chicken and Matzo Ball Soup. Food also conveys cultural traditions: Lidia Bastianich remembers how as a child in Italy her mother taught her to shape gnocchi, which she now makes here with her grandchildren. Taking Avocado and Grapefruit Salad as an example, Alice Waters relates how the kitchen is a place to instill not just flavors but also values, like the importance of eating seasonally and locally. Food brings us together for celebrations, when mothers lavish time preparing special dishes, such as Sara Moulton's Turkey Tamales with Cranberry Relish.

And, as each daughter learns a recipe from her mother, she gives something of herself to the dish, subtly tweaking it to fit the new generation's tastes and improving it with techniques learned over the years. With the world-class group of culinary minds involved, there are plenty of innovative twists on old standards, like Potato Saladwith Mint and Artichokes, Little Grits Cakes with Deviled Crab, Chilled Pumpkin-Coconut Soup, Pear Riesling Trifle, and Apple Brioche Pudding. In Mother's Kitchen makes a perfect gift for Mother's Day or for any family member throughout the year to celebrate the bonds that bring us together around the table.

Library Journal

Cooper and Holmes previously collaborated on Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do About It. For this book, they collected family recipes and reminiscences from 50 or so restaurant chefs and other culinary professionals, including Alice Waters, Lidia Bastianich, and Gale Gand. Grandmothers and beloved aunts are represented here as well as mothers, and family snapshots accompany many of the recipes. Recipe head notes introduce the chefs, whose recollections appear as "Kitchen Memories"; "Mom's Secrets" offers tips on ingredients and techniques. A good companion to Chris Styler's Mom's Secret Recipe File (recently published in paperback as Behind Every Great Chef There's a Mom!), this is recommended for most libraries. Copyright 2005 Reed Business Information.

Half Scratch Magic or Strong Wine

Half-Scratch Magic: 200 Ways to Pull Dinner Out of a Hat Using a Can of Soup or Other Tasty Shortcuts

Author: Linda West Eckhardt

Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from ready-made, boxed, or frozen ingredients. Packed with smart shortcuts for busy cooks, this practical, inspiring book brilliantly redefines home cooking.

Author Biography: LINDA WEST ECKHARDT is a cookbook author and contributor to Cooking LIght. She is author if Bread in Half the Time, winner of the 1991 IACP Julia Child Award for the Best Cookbook of the Year, and the coauthor, with her daughter KATHERINE WEST DEFOYD, of Entertaining 101 and Stylish One-Dish Dinners. The authors live in Maplewood and South Orange, New Jersey.

Publishers Weekly

While some quick-and-easy style cookbooks suffer from a lack of imagination (creamed corn poured over vegetables to create a dubious veggie bake) or worse, a lack of scruples (a can of V-8 poured into a bowl and presented as "gazpacho"), this volume offers hearty, delicious recipes, most of which require 30 minutes or less in the kitchen, and all of which use jars or cans of ingredients that are probably already in the pantry. The recipe for Grilled Lamb Chops on Sweet-and-Sour Red Pepper Chutney, for example, asks for little more than some lamb chops, a food processor and a jar of red peppers, but turns out to be an elegant and slightly exotic dinner party dish. Similarly, Couscous, Chicken, Grapes, and Arugula Salad demands only rudimentary skills-think mixing and boiling water-but still makes for a fresh-tasting lunch or light supper. The authors, a mother and daughter team, are both accomplished cooks, with James Beard and Julia Child awards between them. But despite their high-flown credentials, they clearly understand that elegance need not require hours in front of the stove, and convenience need not sacrifice taste. (Feb.) Copyright 2003 Reed Business Information.

Interesting book: Competición por Diseño:el Poder de Arquitectura Organizativa

Strong Wine: The Life and Legend of Agoston Haraszthy

Author: Brian McGinty

Bold, flamboyant, extravagant, devious, visionary, Agoston Haraszthy (1812-1869) is one of the most fascinating—and elusive—figures in the history of American agriculture. Apart from his pioneer efforts to establish a world-class wine industry in California, he holds other important distinctions: he was the first Hungarian to permanently settle in the United States, author of only the second Hungarian-language book about the United States, founder of one of the earliest towns in Wisconsin, and owner and operator of the first steamboat to engage in regularly scheduled traffic on the upper Mississippi River.

Lured by the discovery of gold to cross the plains to California in 1849, Haraszthy became the first sheriff of San Diego, a member of the California legislature, and the first assayer of the United States Mint in San Francisco. Long fascinated with the possibility of growing fine European grapes in America, he moved in 1856 to northern California's Sonoma Valley, where he built the first stone wineries in California, introduced more than 300 varieties of European grapes, and planted (or helped his neighbors plant) more than a thousand acres of choice wine vineyards. He made a well-publicized wine tour of Europe in 1862, wrote the first notable book on California wine growing, and built his Sonoma estate into what was widely advertised as “the largest vineyard in the world.”

In this book, the first full-length biography of one of nineteenth-century America's most interesting and influential immigrants, the author examines Haraszthy's amazing life, dispels many of the myths that have gathered around him, and makes a careful assessment of hiscontributions to American immigration and agricultural history.

Booknews

A biography of one of America's most interesting and influential immigrants, assessing his contributions to American immigration and agricultural history. Haraszthy was a pioneer in developing California's vineyards, founder of one of the earliest towns in Wisconsin, owner and operator of the first steamboat to engage in regular traffic on the upper Mississippi River, the first sheriff of San Diego, and the first Hungarian to permanently settle in the US. Annotation c. by Book News, Inc., Portland, Or.

What People Are Saying

James L. Rawls
The definitive biography of 'the father of California viti-culture,' an intriguing and compelling book, at once scholarly and entertaining. Haraszthy's checkered career intersects with topics central to an understanding of 19th-century California.

Fading Feast or Big Sur Monterey Bay and Gold Coast Wine Country

Fading Feast

Author: Raymond A Sokolov

In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. He traveled from Maine to California, returning with a cornucopia of recipes that few at the time seemed anxious to maintain- recipes such as boudin blanc, persimmon fudge, and, for the truly adventurous, roast bear paws. The resulting essays, here collected, were intended to describe and preserve these vanishing, quintessential American foods. Since its first publication, however, Fading Feast has proven to be not a farewell, but the forerunner of renewed interest in these regional treasures. Written with panache and passion—and featuring a dozen essays not included in the original version-this new edition is as timely and entertaining now as when Sokolov first set out to record our native culinary customs.

Book about: Just Me Cookin Cakes or Nebraska Pioneer Cookbook

Big Sur, Monterey Bay and Gold Coast Wine Country: Great Destinations

Author: Buz Bezor

Includes important contact information for lodging, dining, shopping, and recreational activities, transportation details, a calendar of events, special "If Time is Short" options, local history, over 100 photos and maps, and essential information for residents.

Everyone Eats or El Ajo

Everyone Eats: Understanding Food and Culture

Author: Eugene N Anderson

"Anderson's book is a solid introduction to the anthropology of food for students and general readers. It is clear, well-written, spiced with interesting examples, and illustrated with many evocative photographs taken by the author and by Barbara Anderson."
—Journal of the Royal Anthropological Institute

"Anderson's view of the relationship between the biological and the cultural is nicely provocative, and his rich personal fieldwork experiences greatly enliven the pages of Everyone Eats."
—Sidney W. Mintz, author of Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past

"Plenty of cultural insights and background history lend to a survey particularly recommended for college-level students of anthropology and social science."
—The Bookwatch, The Midwest Book Review

"Everyone Eats is anthropology at its best, an exceptional blend of biological and cultural explanation that reveals our relationship with food and eating. Anderson's personal ethnographic experience as a nutritional anthropologist among cultures from around the world will leave the reader with a sense of wonderment about the fundamental human act of eating. Throughout the book Anderson develops a deep social conscience about the problems of over--and under-nutrition--that face the world today."
—Barrett P. Brenton, Associate Editor of The Encyclopedia of Food and Culture

"Although intended for the general public and not as a textbook, this book is recommended for higher education, especially advanced courses."
—CHOICE,highly recommended

"Anderson does an excellent job oftracing foodways as dynamic processes, defining cuisines in the Mediterranean world, and discussing how foods reveal world systems and signal ethnicities."
—Gastronomica

Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition.

Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

New interesting book: Marketingstrategie

El Ajo: Un Remedio Natural

Author: PH D Fulder

Durante diglos se ha dicho que el ajo da energía y es un alimento curativo.  Fulder y Blackwood analizan su historia, desde sus usos tradicionales en el antiguo Egipto hasta la popularidad que ha adquirido en la actualidad como valiosa planta farmacéutica.  Ponen especial atención en las incestigaciones científicas y clínicas actuales relacionadas con la eficacia del ajo conta enfermedades cardiovasculares, infecciones, candida y como preventivo del cáncer.  Los autores abordan el tema de las preparaciones de ajo y su dosificación haciendo una evaluación de los productos a base de ajo aue se pueden adquirir comercialmente.  Emocionante y fidedigno, este libro es el más amplio que se ha publicado acerca de esta notable medicina natural. 

Stephen Fulder es médico investigador con grado de maestría en bioquímica y doctorado en el campo de la investigación del envejecimiento.  Entre sus numerosos libros se encuentran: The Handbook of Complementary Medicine, un guía de referencia para médicos profesionales; The Tao of Medicine, guía de las hierbas orientales; y How to Survive Medical Treatment, un enfoque holístico hacia los tratamientos médicos convencionales.  En la actualidad se dedica al establecimineto de una industria de plantas medicinales en Israel. 

John Blackwood es escritor, poeta y amante del ajo, su especialidad es la incestigación histórica.  Vive en Oxford, Inglaterra.

Stephen Fulder, Ph.D., studied biochemistry and chemical pharmacology at Oxford University. His numerousbooks include An End to Ageing? and The Book of Ginseng. He is currently working to establish a medicinal plants industry in Israel.

The late John Blackwood was an author, poet, and garlic lover who specialized in historical research. 

Table of Contents:

Acknowledgments 
Authors' Note
 
1  Garlic Presented 
2  Garlic Planted 
3  Garlic Past 
4  Garlic Prescribed 
5  Garlic Probed 
6  Garlic Proved: Against Infections 
7  Garlic Proved: In the Circulation 
8  Garlic Purifier 
9  Garlic Pesticide 
10 Garlic Products 
11 Garlic Preparations 
12 Garlic Prospect
 
Index 

Relish or Curry

Relish: The Extraordinary Life of Alexis Soyer, Victorian Celebrity Chef

Author: Ruth Cowen

Rarely has a man defined the spirit of an age as well as Alexis Soyer. A celebrity chef, bestselling author, entrepreneur, inventor, and Crimean war hero, Soyer built the world famous kitchens of London's Reform Club and filled them with such ingenious inventions as the gas stove and steam lifts. In the 1840s he established soup kitchens during the Irish potato famine—a revolutionary concept at the time—and in the following decade risked his life by traveling to the Russian peninsula to reform army catering for the troops, saving thousands of soldiers from the effects of malnutrition. But Soyer—in the spirit of his age—was also a secret womanizer, near bankrupt, and an alcoholic. Despite the fame of his lifetime, Soyer dropped completely from the public eye after his untimely death. His friend Florence Nightingale, never one to praise lightly, wrote that his passing was "a great disaster for the nation." Despite making several fortunes Soyer died penniless. His personal papers were destroyed, his funeral a hushed-up affair, and today his grave lies neglected and rotting. This is the story of one of the Victorian age’s most favored—and soon forgotten—shining stars.

New interesting textbook: The Messy Gourmet Cookbook or Chef Manager

Curry: The Story of the Nation's Favourite Dish

Author: Shrabani Basu

Britain has become a nation of curryholics - there are more than 8000 curry restaurants in Britain, visited by two million people each week. Each year #2bn is spent in Indian restaurants - about #70 per second - while Marks and Spencers sells 18 tonnes of chicken tikka masala weekly. But how did Britain come to take curry so much to its heart? Where did the word "curry" originate? When did the first curry restaurants come to Britain? And when were the first recipes produced for those who wanted to concoct the flavoursome dishes in their home? This book traces the story of curry in Britain. The first recipe for curry powder recorded by the English was from Mrs Turnbull, who wrote down her recipes in manuscript in the mid-18th century at her home in Hyde Park, after returning from India; she also recorded how to make chutney, pilau and ginger candy. British ships went to India to find spices, and when the British returned from colonial India in the 18th century, they brought with them new tastes. Today, curry is one of the most widely available meals in Britain, produced at pubs nationwide, in supermarkets and in a plethora of restaurants to suit all purses and palates.

The World of the Paris Cafa or Good Things

The World of the Paris Cafa(c): Sociability Among the French Working Class, 1789-1914

Author: W Scott Hain

"[Haine] invites the reader of The World of the Paris Café to step up to the serving counter of a nineteenth-century Parisian café to eavesdrop on the conversations and to observe the dynamics of this unique working-class establishment... These cafés were far more than places to eat and drink to the great majority of working-class Parisians, who also frequented such establishments seeking shelter from authorities, exchanging and developing and sometimes enacting their ideas."--Jack B. Ridley, History: Review of New Books

In The World of the Paris Café, W. Scott Haine investigates what the working-class café reveals about the formation of urban life in nineteenth-century France. Café society was not the product of a small elite of intellectuals and artists, he argues, but was instead the creation of a diverse and changing working population. Making unprecedented use of primary sources -- from marriage contracts to police and bankruptcy records -- Haine investigates the café in relation to work, family life, leisure, gender roles, and political activity. This rich and provocative study offers a bold reinterpretation of the social history of the working men and women of Paris.

"As its subtitle indicates, this book is as much about the emergence and flowering of working-class sociability as it is about the cafés that fostered this sociability, as much about milieu as it is about lieu... This study is both wide-ranging and well researched... At once serious and lively."--Elizabeth Ezra, Labour History Review

"Haine takes the café as an institution with its own history... But Haine's greatest contributionis the impressive archival work... The World of the Paris Café is a rich study to which dix-neuviémistes in their turn can raise a glass."--Priscilla Parkhurst Ferguson, Nineteenth-Century French Studies

Elizabeth Ezra

This book is as much about the emergence and flowering of working-class sociability as it is about the cafés that fostered this sociability. -- Labour History Review

Booknews

In this investigation, the author (editor of the Social History of Alcohol Review) argues that cafe society was not the product of elite intellectuals and artists but was rather the creation of a diverse and changing working population. Topics include regulation and constraint, privacy in public, the social construction of the drinking experience, etiquette, and women and gender politics. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Interesting textbook: Data Communications and Networking or Distributed Systems

Good Things

Author: Jane Grigson

A celebration of fresh daily fare lovingly prepared. “Cooking something delicious is really much more satisfactory than painting pictures or making pottery. At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don’t hang on the walls or stand on the shelves to reproach you forever.”—from Jane Grigson’s introduction. Originally published in 1971, Good Things is now available in a Bison Books edition for all those who appreciate good food and Jane Grigson’s witty and stylish way of writing about it. Including recipes for fish, meat, game, fresh fruits, vegetables, and a few splendid desserts, Good Things is a celebration of delicious everyday fare and its loving preparation.

Library Journal

This is one of those cookbooks that's much more than a collection of recipes, although there are plenty of them. The author insists that her work is "about enjoying food," which, she says, "is something to be thought about in the same way as any other aspect of human existence." Dishes using pigeons and rabbits might make some people cringe, but there's enough featuring more usual fare that makes this worth considering. Copyright 2006 Reed Business Information.

Cooking the Mexican Way or Nathalie Dupree Cooks Great Meals for Busy Days

Cooking the Mexican Way

Author: Rosa Coronado

Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Susan Smith <%ISBN%>0822541173 - VOYA

First published in the 1980s, this title is part of the revised and expanded series, Easy Ethnic Menu Cookbooks, containing recipes from different countries. The most noticeable change is in the design and format of the books. They are taller and better laid out, with more pictures and more pages, and feature extra white space and less crowding and clutter on each page. Newly added is information on holidays and festivals, healthy and lowfat cooking tips, and recipes for holiday and festival food. The color and quality of the photographs are improved greatly, and most recipes are illustrated in a full-page photograph. Mexican Way is typical, beginning with an introduction that includes information on land and people, Mexican heritage, holidays and festivals, and Mexican markets. Next are sections for the cook, including cooking terms, special ingredients used in Mexican cooking, and Mexican menus. Nineteen recipes are collected under the headings of breakfast, dinner, supper, snacks, and holidays and festivals. Most are recognizable, such as tacos, refried beans, or Mexican rice, and two, turkey mole and three kings bread, are new to this edition. The steps involved in cooking each dish are straightforward and could be followed easily by teens, but the recipe for fried pastry or bunelos includes no hints or cautions about frying in hot oil. This series, which includes books on Italian, Chinese, Spanish, and French cooking among others, is recommended for most collections. More extensive and in-depth than single volume works such as Passport on a Plate (Simon & Schuster, 1997), the set is essential for projects involving cooking food from other countries. Glossary. Index. Illus. Photos.Maps. VOYA CODES: 4Q 2P M J (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9). 2002, Lerner, 72p. PLB

School Library Journal

Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.

Book about: Mantenimiento Guía Planificador y que Programa

Nathalie Dupree Cooks Great Meals for Busy Days

Author: Nathalie Dupre

More than 90 million television viewers have come to count on Nathalie Dupree's popular PBS series for down-home recipes that make sense in today's world. With this book, Nathalie proves once again that anyone can make delicious home-cooked meals, even if they can't spend long, uninterrupted hours in the kitchen. Line drawings.

Publishers Weekly

TV cooking star Dupree's book offers even the casual cook hope that tasty meals can be made without too much trouble. But this is not a five-ingredients-or-less primer that relies on tuna fish or other canned staples. A well-stocked pantry is required to whip up most of the meals. ``Very Wild Rice Salad'' calls for wild rice, dried figs, pecans and cashews--and uses real wild rice, which requires an hour or more to cook. Preparation times for recipes are not included, though a clock symbol indicates those which may be partially prepared ahead. Dieters will adore Dupree's guacamole, made with shredded zucchini, while children will devour the amply sugared desserts, such as the Heath Bar cheesecake. Though sophistication is an avowed interest of the book, fresh pork roast with dried fruit, duck with orange and mint, and braised lamb with carrots are all examples of make-ahead dishes for entertaining that are not particularly inspired. More eclectic and intriguing are the two dozen recipes for vegetables and side dishes. Two-career couples who enjoy cooking for company will find ideas for plush menus that may be made in advance, but families with children to feed may find many of the dishes rather expensive and time-consuming. (June)

Library Journal

Dupree (Nathalie Dupree's Matter of Taste, LJ 2/15/90), the host of several popular PBS series, has collected her favorite recipes for busy cooks. Most can be prepared at least partially in advance, many can be frozen and reheated, and a few require much last-minute attention. Some are more homespun Southern-style dishes, others are more exotic; just about all could be served either to company or just family. Dupree's fans will ensure demand.

Afternoon Teas Homemade Bakes and Party Cakes or Grow Your Own Pharmacy

Afternoon Teas, Homemade Bakes, and Party Cakes

Author: Valerie Ferguson

Indulge in a superb collection of over 150 teatime recipes, from sensational sandwiches and savory flans to freshly baked biscuits and delicious gateaux.

Look this: Territory Authority Rights or Torture

Grow Your Own Pharmacy

Author: Linda Gray

Building on the concept that the natural environment provides everything necessary to produce the vitamins and minerals for healthy bodies, minds, and souls, this book gives readers detailed instructions todetermine what they personally need, and information for both growing and using those items. Recommended daily vitamins are listed, with a chart showing, at a glance, what foods are required to fill the daily need. Details on planning, planting, growing, and harvesting vegetables, herbs, and plants are provided, and additionally, recipes and meal ideas are included, along with an herbal tea checklist for alleviating symptoms of illness and lists of edible flowers with vitamin content. A valuable tool for guidance through the mountain of available health information, this guide helps to sort information for practical, everyday use.

Sonoma County Wineries California or Fingerfood

Sonoma County Wineries, California (Postcard History Series)

Author: Gail Unzelman

Sonoma County, where California's state flag first flew, is also the birthplace of Northern California's wine industry. This vintage postcard journey reveals some of that rich history in its trek through Sonoma County's fertile plains and sun-drenched hillsides, from the vintner's cradle in the town of Sonoma, to its northernmost frontier near Cloverdale. Stops along the route include Glen Ellen and the Valley of the Moon, the Russian River valleys, and such industry giants as Italian-Swiss Colony and the California Wine Association. Once boasting the world's largest vineyard, wine tank, and grape arbor, Sonoma County has long bested its more famous neighbor in number of wineries and grape acreage.

Go to: Diarios de motocicleta Notas de viaje por Am rica latina or Kingfish

Fingerfood: Bite-Size Food for Cocktail Parties

Author: Elsa Petersen Schepelern

Throwing a party? What could be more elegant and convenient than offering your guests a variety of delicious finger foods? No utensils needed, and much of the work can be done advance. Finger Food gives you a bounty of recipes from around the world, as well as creative ideas for hosting the perfect party, from hors d'oeuvres to desserts.

Here are menu plans for Millennium celebrations, Christmas, cocktail parties, New Years Eye, and weekend get-togethers, along with creative tips for planning the party as well as the food. Each recipe is accompanied by a beautiful, full-color photograph, along with preparation timetables and advice on catering quantifies. In addition, you'll find timesaving tips for preparing food in advance, and ideas about creative ways to present finger foods using baskets, cones, or twists.

Bootstraps and Biscuits or High Calcium Low Calorie Cookbook

Bootstraps and Biscuits: 300 Wonderful Wild Food Recipes from the Hills of West Virginia

Author: Anna Lee Robe Terry

Set in the hills of West Virginia on her family lands, Anna Lee Robe-Terry forages for wild foods and describes their preparation and uses. In her own colorful language, Anna Lee shares a rural family heritage in a narrative generously laced with anecdotes about life in the mountains. The result is a rich compilation of hundreds of delicious recipes, the ingredients available and free for the picking. From paw-paw pudding to mincemeat pie using wild meat, a reader will find fulfillment for the soul, palate, and pocketbook.

New interesting textbook: Property or Creating a Female Dominion in American Reform 1890 1935

High Calcium Low Calorie Cookbook: 250 Delicious Recipes to Help You Beat Osteoporosis

Author: Betty Marks

Osteoporosis may be prevented by increasing calcium intake early in life. In fact, for those already diagnosed, the symptoms of the condition can be eased with the addition of more calcium to the diet. A delicious way to begin the process is by using this cookbook which presents 250 kitchen-tested recipes high in calcium, low in cholesterol, fat, sodium, and calories, and made without sugar. Each recipe has been analyzed and approved by a registered dietician. Nutritious foods such as tofu, salmon, sardines, kale, figs, dandelion greens, sesame seeds, and black beans are found here in delectable dishes from soup to dessert and beverages. Recipes include: Cream of Mushroom Soup, Lamb Kebobs in Spinach Sauce, Hungarian Kohlrabi, and Buttermilk Blueberry Bake. Tips are given on cooking techniques and balanced meal planning.

Cooking with Edible Flowers or Making Beautiful Christmas Cakes

Cooking with Edible Flowers

Author: Miriam Jacobs

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Table of Contents:

Introduction

Commonsense Cautions

The Best Blossoms for Eating

Preparing Flowers for the Dinner Table

The Best Dressings

Basil Flowers

Chamomile

Chive Blossoms

Dill Flowers

Hibiscus

Lavender

Marigolds

Nasturtiums

Roses

Sweet Pea Flowers

Violas

Book review: Feeding Your Allergic Child or Total Renewal

Making Beautiful Christmas Cakes

Author: Merehurst

A combination of both traditional and innovative cake designs to suit all Christmas moods. The focus is put on sugarcraft cakes, and Making Beautiful Christmas Cakes also features stunning royal-iced and chocolate confections. All recipes will suit beginner cake decorators and experienced sugarcrafters alike. The book features 30 classic and contemporary Christmas cakes, with more than 200 beautiful color photographs. Follow the designs and instructions in this book, and soon you'll astound your guests with unforgettable holiday creations!

Zarelas Veracruz or Brownies and Bars

Zarela's Veracruz: Mexico's Simplest Cuisine

Author: Zarela Martinez

The state of Veracruz, a lush strip of land running the length of Mexico's eastern coast, is home to some of the easiest, lightest, and most varied food in Mexico's repertoire. To enjoy dishes like Seafood Salad in Avocado Halves, Garlicky Stir-Fried Shrimp, Orange-Flavored Chicken, and Mushroom Empanadas, you won't need to hunt down obscure chiles or master complicated techniques. Spanish influences — evident in accessible ingredients like olive oil, olives, capers, raisins, and almonds — give the state's cuisine a familiar Mediterranean character. At the same time, Veracruz's Caribbean orientation and powerful Afro-Cuban legacy offer plenty of choices for cooks who want kitchen adventure. In all, Zarela provides more than 150 choices, perfect for festive parties or ordinary suppers. Much more than a cookbook, Zarela's Veracruz is a mesmerizing travelogue and an absorbing portrait of Mexico's most exuberant state.

Book about: Master Chengs New Method of Tai CHI or What Cancer Cannot Do

Brownies and Bars

Author: Liz Franklin

Here’s something special for the person with a sweet tooth—and chocoholics too! Satisfy that craving for dessert or a snack with treat from this mouthwatering selection of recipes for homemade brownies and bar cookies. As they bake, they’ll warm the kitchen with that feel-good aroma…plus, they’re simple to make and great for sharing with family and friends. The yummy choices range from dark, sticky Pumpkin Cake to fresh and fruity Raspberry Cake, from moist jam-filled Coconut Slices to gorgeous gooey Chocolate Fudge Squares. There’s a wickedly wonderful indulgence for everyone!

Neo Soul or Trellis Cookbook

Neo Soul: Taking Soul Food to a Whole 'Nutha Level

Author: Lindsey Williams

From the grandson of Harlem's queen of soul food, Sylvia Woods, comes a revolution in cooking down-home foods that taste as good as you remember but with less fat, salt, and calories. Lindsey Williams knows soul food. He grew up in the kitchen of his grandmother's restaurant, Sylvia's, where he mastered the art of soul-food cooking. But a lifetime of biscuits, coleslaw, corn bread, and fried chicken took its toll. When the scale tipped 400 pounds, Lindsey knew it was time to make some changes. The result is Neo Soul, a new kind of cooking that brings all the flavors to the plate but slashes the fat and calories.

Now, this paperback edition contains even more delicious soul-food recipes, alongside favorites like Grandma's Roasted Turkey, Lenzo's Trout Stuffed with Collard Greens, Okra Gumbo, Neo Sweet Potato Pie, and Blueberry Buckle. With food this tasty, no one will miss the fat.

New interesting textbook: To the Finland Station or Government in America

Trellis Cookbook

Author: Marcel Desaulniers

The Trellis Restaurant, located in Colonial Williamsburg, is one of the finest and most innovative restaurants in the country today. Now, award-winning chef Marcel Desaulniers shares his original, yet traditionally inspired, recipes in a cookbook that truly captures the informal elegance of the restaurant itself.

With Desaulniers's simple, easy-to-follow directions, anyone can re-create the Trellis hallmarks -- Curried Apple and Onion Soup, Shiitake Mushroom Pâté, Chesapeake Bay Clam Chowder -- that will start off any meal with panache. Go on to enticing entrées such as Smoked Catfish with Country Ham, Grilled Duck Breast with Raspberries and Macadamia Nuts, and Loin of Lamb with Fennel and Curry. Pumpkin and Currant Bread and Black Pepper Brioche are the perfect accompaniments to any meal, and delectable desserts -- Strawberry Papaya Sorbet and Death by Chocolate -- provide luscious finales.

A new chapter -- twenty of the restaurant's most requested dishes -- and a unique feature, "the Chef's Touch," in which Desaulniers offers his secrets and advice, make The Trellis Cookbook the culinary chef d'oeuvre of new American fare -- and the ideal addition to every cook's home library.

Table of Contents:

CONTENTS

INTRODUCTION I. APPETIZERS II. SOUPS III. SALADS IV. ENTRÉES V. ACCOMPANIMENTS VI. DESSERTS VII. MORE, PLEASE: THE 20 MOST REQUESTED RECIPES VIII. BASICS, TECHNIQUES, EQUIPMENT, AND SOURCES INDEX

Easy Sushi Rolls or Family Dinners

Easy Sushi Rolls: And Miso Soups

Author: Fiona Smith

Healthy, delicious, modern -- everyone loves sushi. But, if you thought sushi was hard to make yourself -- not so! Here, young food writer Fiona Smith has included lots of easy recipes for homemade sushi. Fiona's recipes are great if you're Vegetarian. Try simple fillings with just vegetables -- or Avocado Rolls with Chives and Cashews. If you love healthy Fish and Seafood, you'll love Smoked Fish Hand Roll, or a California Roll with avocado, cucumber, and fresh crab. Unusual Meat and Poultry recipes include Roast Pork with Pickled Plums and Teriyaki Chicken Roll with Miso Dipping Sauce. And speaking of miso -- you'll need a selection of miso soups that traditionally end a sushi meal; Miso Soup with Wakame, Tofu, and Lettuce for instance, or Red Miso Soup with Scallions and Crisp Tempura Croutons. One of the secrets of sushi making is how to cook rice. If you thought you couldn't do it, don't worry. Fiona will show you the secret, and it's simple. She also shows you how to make great accompaniments, like fabulous pickles and three ways with wasabi. You can have parties where you provide the ingredients and guests make up their own hand rolls from their favorite ingredients, or you can do it for them -- it takes no time at all! This is really easy party food, healthy snack food -- and great food for kids.

Table of Contents:

	Serving Sushi Rolls	6
	Cooking Rice	8
	Vegetarian	10
	Fish and Seafood	24
	Meat and Poultry	46
	Miso Soups	52
	Accompaniments	60
	Index	64

Book about: International Politics or Ethical Standards in Social Work

Family Dinners: How to Feed Your Kids and Get Them Talking at the Table

Author: Janet Peterson

The benefits of a home-cooked meal shared by family at the dinner table can scarce be overestimated in today's busy world. Author Janet Peterson takes aim at our scattered modern lives by encouraging us to come back to the heart of our homes-the kitchen. With 280 recipes for traditional, comforting, and fast family meals, there will be no excuses left for not bringing everyone together around a hearty plate of food.

Research has shown that time together as a family is vital to the overall well-being of children, especially when it comes to developing healthy eating habits, building communication skills and self-esteem, and forming relationships. Get committed to making family time a priority!

Family Dinners features 280 recipes, plus valuable tips for saving time during meal prep, money at the grocery store, and your own effort by getting your family in on the cooking and cleaning. Make dinnertime the highlight of the day for everyone involved.

Family Dining Tips

Make sure dinnertime belongs only to you. Let the answering machine respond to phone calls, turn off the television, and put away the newspaper.

If your children are grown or older, turn dinnertime into a forum for discussion of current issues and happenings in the area and around the world.

As a family, volunteer at a local soup kitchen or food bank. This will help family members to appreciate dinner at home even more.

Hold a "crazy hat dinner." Invite each family member to wear their favorite or funniest hat to the table.

Discuss books during mealtime. Ask family members to share their current and longtime favorites.

Time-Saving Tips

Instead of cooking meatballs in a skillet on top of thestove, place them on a greased broiler pan and bake at 350 degrees for 20 to 25 minutes.

If a piece of eggshell falls into your mixture, dip a larger piece of shell into the bowl. It adheres instantly.

Undiluted cream soups or cheese soup make easy sauces for vegetables or pasta.

Type your basic shopping list on the computer. Keep a copy in the kitchen to add to during the week. Add specialty items for particular recipes.

Use instant potatoes to thicken soups and stews.