Thursday, February 19, 2009

The Last Word on Lutefisk or Grill Thrills

The Last Word on Lutefisk: Heartwarming Stories, Humor, History-Plus the Lutefisk Dinner Directory

Author: Gary Legwold

The Last Word on Lutefisk provides you with the most comprehensive collection of facts, fiction, and folklore surrounding this simple fish with the unforgottable scent.



Table of Contents:
1A Night at the Lutefisk Opera: Lutefisk is a lead-in13
2The Lofotens: Lutefisk begins on these northern Norwegian islands25
3A Lazarus Act: Transforming ling into lutefisk is a bit miraculous43
4Big Doings at Big Canoe: In Iowa farm country, some seafood is sacred61
5Confessions of a Lutefisk Gypsy: Lutefisk led to my lost weekend in Seattle77
6How to Turn Stockfish Into Lutefisk: The daring, do-it-yourself types can do it97
7Lutefisk Humor: Where there's a smell, there's a laugh119
8North Dakota Notes, South Dakota Silage: These prairie people fill wide open spaces with letters, laughs, and lutefisk141
9Here's to the Old Ones: They keep lutefisk alive157
The Lutefisk Dinner Directory: All you want to know about 300 of the best lutefisk dinners in North America173

Interesting book: Os Elementos Essenciais de Fala Pública

Grill Thrills!: Recipes and Inspiration for Creative Grilling

Author: Bruce Weinstein

This is not your ordinary grilling cookbook! It puts the thrill back in the grill with dozens of innovative recipes—from Rib Roast with Pineapple Poblano Salsa to Chicken Sitting on a Beer Can. Even old favorites get a twist: you’ll never look at a cheeseburger the same way once you’ve tried this “inside out” creation. Enjoy quick, simple meals for everyday, such as grilled chicken sandwiches where the meat stays plump and moist thanks to a flavorful brine. Or prepare a knockout feast for special guests, like Quail with a Pomegranate Almond Marinade. In addition to the delectable dishes, there are lots of surefire grilling secrets, techniques, and tips—and the gorgeous color photos will make your mouth water!



Wednesday, February 18, 2009

Sew Easy as Pie or Hostess

Sew Easy as Pie

Author: Chris Malon

With this book, you earn two creative, relaxing and satisfying outlets in one resource. Flavorful chapters will stir your imagination and appetite with 12+ easy-to-follow sewing designs, instructions for eight delicious pie recipes, and clever sidebars with stitching and baking tips. The coordinating projects and pies you will make include cherry appliquéd tea towels and Almond-Crust Cherry Pie, a cranberry and cream colored spoon and tool holder and Cranberry Cream Cheese Pie, a pot holder with pieced apple motif and Apple with Carmel Pie.



Read also Post Trauma Stress or Tai CHI Chuan and Meditation

Hostess: Hospitality, Femininity, and the Expropriation of Identity

Author: Tracy McNulty

The evolution of the idea of hospitality can be traced alongside the development of Western civilization. Etymologically, the host is the “master,” but this identity is established through expropriation and loss—the best host is the one who gives the most, ultimately relinquishing what defines him as master. In The Hostess, Tracy McNulty asks, What are the implications for personhood of sharing a person—a wife or daughter—as an act of hospitality? In many traditions, the hostess is viewed not as a subject but as the master’s property. A foreign presence that both sustains and undercuts him, the hostess embodies the interplay of self and other within the host’s own identity. Here McNulty combines critical readings of the Bible and Pierre Klossowski’s trilogy The Laws of Hospitality with analyses of exogamous marital exchange, theological works from the Talmud to Aquinas, the writings of Kant and Nietzsche, and the theory of femininity in the work of Freud and Lacan. Ultimately, she contends, hospitality involves the boundary between the proper and the improper, affecting the subject as well as interpersonal relations. Tracy McNulty is assistant professor of romance studies at Cornell University.



Table of Contents:
Introduction: The Uncanny Guest     vii
Israel, Divine Hostess     1
Cosmopolitan Hospitality and Secular Ethics: Kant Today     46
Under the Sign of the Hostess: Pierre Klossowski's Laws of Hospitality     87
Hospitality after the Death of God     134
Welcoming Dionysus, or the Subject as Corps Morcele     175
The Other Jouissance, a Gay Scavoir: Feminine Hospitality and the Ethics of Psychoanalysis     200
Notes     237
Index     269

Tuesday, February 17, 2009

Chocolate Treats Vertical Notecards or Low Fat Cooking

Chocolate Treats Vertical Notecards

Author: Joy Nagy

Send your greetings with this box of delectable notecards! Every card is adorned with images of your favorite chocolate treat! Each box comes with 12 blank notecards (3 each of 4 designs) and 13 envelopes. The cards are uniquely tri-folded to 4" x 5". Box measures 4.5" x 5.5".



Interesting book: Retirement Plans or Tom Paine and Revolutionary America

Low-Fat Cooking: Recipes for Today's Lifestyle

Author: Companys Coming Cookbooks

All new recipes reflecting today's health conscious approach to cooking, using less fat, fresh ingredients, fruits and vegetables.



Sunday, February 15, 2009

Slimming World 30 Minute Meals or Secrets of Entertaining 3rd

Slimming World 30-Minute Meals

Author: Slimming World

Fast food doesn’t have to be junk food. Slimming World’s 30-Minute Meals contains more than 120 easy-to-prepare, full-flavoured and healthy dishes for all the family, not just those who are trying to lose weight.



Interesting textbook: Développement de l'Entraînement Technique :une Approche Structurée pour Développer la Classe et le Matériel Éducatif Informatique

Secrets of Entertaining, 3rd: Pamper Your Guests, Your Home, and Yourself

Author: Gail Greco

Gail Greco, executive producer and host of the national PBS-TV series Country Inn Cooking with Gail Greco, has traveled to America's country inns and B&Bs in search of unique entertaining ideas. This book features hundreds of innovative tips for cooking, decorating, and gardening and explains how to turn a home into a sanctuary for both you and your guests. Whether you're entertaining for one or a hundred or trying to create romance for that special someone, you'll find this book essential to creating the perfect settings. Discover tips for: personalizing your home; planning for adventuresome days and enchanted evenings; indulging in afternoon tea with friends; enjoying the rewards of a garden; pampering friends and family. (5 1/2 x 8 1/2, 288 pages, recipes)

Saturday, February 14, 2009

El Cigarro or Food and Friends

El Cigarro

Author: Edimat

From champagne and chocolate to whiskey and cigars, some of life's greatest yet simplest pleasures are presented in these small, lavishly illustrated books that appeal to all the senses. Explored are the history, origins, preparation, and allure of each product. Distinctive brands are discussed as well as the exquisiteness and glamour of each delight.



New interesting textbook: Pregnancy Countdown or Self Help Approaches for Obesity and Eating Disorders

Food and Friends

Author: Serge Dansereau

A world-renowned chef takes readers on a gastronomical journey through France and Italy, sharing recipes, stories, and conversations from his visits with other famous chefs and friends. 200 color photos.



Friday, February 13, 2009

Just Me Cookin Cakes or Modern Italian Food

Just Me Cookin Cakes

Author: Dawn Marie Schrandt

You'll find a cake for any and every occasion and even cakes for the days you just want that special treat. With over 200 delicious cake recipes, you won't know where to start baking.

For those busy Moms, when you're pressed for time, what's the easiest way to prepare a moist, delicious cake for dessert? A cake mix, of course! Browse through the many pages of fast and easy recipes, each starting with a basic cake mix, and turning it into a scrumptious dessert. So depending on whether you want a scratch cake or a cake mix recipe let's start baking.



Look this: Gestão de Reputação:a Chave a Comunicação Corporativa e Organizacional Bem sucedida

Modern Italian Food

Author: Stefano De Pieri

Stefano de Pieri learned to cook as a child in Veneto in the north of Italy. Offering recipes with roots from the Old World and the New, this cookbook tempts and encourages the domestic cook. Food is about conviviality and hospitality, to be made and consumed with enjoyment and in the company of family and friends. With his lively prose and accessible recipes, it also features a comprehensive section on Italian wine, cheese, and preserves—perfect for creating both Old World, northern-Italian dishes and modern ones using regional produce.



Table of Contents:
Introduction     viii
Salt     1
Olive oil     26
Wheat     46
Polenta & rice     104
Vegetables     128
Fish     158
Poultry & meat     178
Italian cheese     200
Italian wine     228
Preserves     242
Conversions & equivalents     254
Index     255

Thursday, February 12, 2009

The Anatomy of the Senses or Javahouse Journals

The Anatomy of the Senses: Natural Symbols in Medieval and Early Modern Italy

Author: Piero Camporesi

This book is a brilliant account of medieval and early modern attitudes to the cosmos in general and the human body in particular, written by one of the foremost historians of folklore and popular beliefs in Europe today.



Book about: Easy as Apple Pie or Odiyan Country Cookbook

Javahouse Journals: Gatherings over a cup of coffee

Author: Valli Keller

Part of our love affair with coffee seems to be tied up in the ritual and the history of drinking it. From the moment we become self-determining young adults and we begin to develop a sense of who we are and where we fit into our world, we love the intimate luxury of the time we can take with friends over a cup of coffee. In that coffeehouse haven, cradling that bitter, sweetened or flavored cup we discover our lives unfolding. We share an explosion of ideas, beliefs, troubles and triumphs at that café table while hovering over the rising mists of our java’s curling steam. We hold intimate chats with trusted friends and we learn that there are as many ways to live a good life as there are people to live them. This powerful and stimulating book entices readers to discover the best parts of themselves over a steaming cup of their favorite brew. Grab this book, hold onto your seat and enjoy the magnificent adventure.



Wednesday, February 11, 2009

Everybodys Vegan Cookbook or Best Loved Main Courses for Special Occasions

Everybody's Vegan Cookbook

Author: Ro Piekarski

Share the joy and ease of delicious, deeply nourishing, environmentally friendly food. Everybody's Vegan Cookbook presents a caring approach to mealtime choices based on a conscious philosophy of holistic thinking, healthful eating, and compassionat



Book review: Ladyfingers and Nuns Tummies or Food and the City in Europe since 1800

Best-Loved Main Courses for Special Occasions

Author: Jenni Fleetwood

Discover the world's classic dishes in this simple-to-use fully illustrated guide to effortless entertaining, with 70 wonderful recipes shown in over 350 step-by-step photographs.



Tuesday, February 10, 2009

Onions or Dinner for Dickens

Onions: Cook's Kitchen Reference

Author: Brian Glover

Includes over 45 inspirational onion recipes from around the world.



Table of Contents:
Introduction6
Onions and Other Alliums Throughout History8
Myths, Folklore and Medicine20
The World of Onions26
The Allium Family28
Cultivation42
Harvesting and Storage48
Preparing Onions and Other Alliums50
Cooking Onions and Other Alliums56
Onion Dishes64
Cooking with Leeks80
Dishes with Garlic94
Cooking with Other Alliums110
Index126
Acknowledgements128

New interesting textbook: Proveer de personal Estratégico:un Sistema Completo para Planificación de Personal Eficaz

Dinner for Dickens: The Culinary History of Mrs Charles Dickens' Menu Books

Author: Susan M Rossi Wilcox

"The little book What Shall We Have For Dinner? Satisfactorily Answered by Numerous Bills of Far for from Two to Eighteen Persons is the only known book by Catherine, wife of England's best-known novelist Charles Dickens. It was first published in 1851 and went through several editions until 1860. It contained a large number of suggested menus for dinners for all sorts of parties and family groups, as well as a few useful recipes for things she thought needed explanation." Susan M. Rossi-Wilcox offers us a transcript of the 1852 edition of this book with an extended commentary on its composition and contents, as well as placing it in the context of the home life of Charles and Catherine Dickens.



Monday, February 9, 2009

Wholefoods or Vodka and Vodka Drinks

Wholefoods

Author: Nicola Graimes

An exciting collection of over 100 step-by step recipes, with delicious, healthy ideas to suit every taste, diet, lifestyle and occasion.



Table of Contents:
Introduction6
The Whole Food Kitchen16
Fruit18
Vegetables30
Herbs52
Sprouted Seeds, Pulses and Grains56
Sea Vegetables58
Cereal Grains62
Legumes78
Dairy Foods and Alternatives90
The Store Cupboard100
Whole Food Recipes128
Breakfasts and Brunches130
Soups and Light Meals144
Main Dishes162
Tarts, Pies and Pizzas182
Salads194
Side Dishes208
Desserts220
Cakes, Bakes and Breads236
Index252

Go to: Culture Change and the New Technology or Reforming Financial Systems

Vodka and Vodka 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.


A clear favorite.

Over the past half-century, vodka has skyrocketed from the favorite spirit of Russia and eastern Europe to become the world’s most popular liquor. Learn what all the fuss is about with:

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




Saturday, February 7, 2009

Gathering in the Garden or Food Color and Appearance

Gathering in the Garden: Recipes and Ideas for Garden Parties

Author: Shelley Snow

"Gathering in the Garden" is a unique collection of garden parties. Each party comes with delicious menus, recipes, and creative special effect ideas that transform ordinary events into unforgettable gatherings. The recipes center around the bounty of the home garden and make lavish use of its produce. Parties include The Unexpected for the Expecting (a surprise baby shower), Sunrise Service (an early morning back porch breakfast), Hard Body Wanna-beâЂ™s Lunch (low-fat, high fun), Pool Side Supper (a party evoking an island attitude), and Flavors of Fall (a cornucopia of ideas and recipes). Recipes include Tomato Green Chili Dip, Cheesy Tomato Melts, GauguinâЂ™s French Coconut Macaroons, Pickled Shrimp with Cherry Tomatoes and Olives, Roasted Corn on the Cob with Cayenne Lime Butter, Buttery Asparagus Roll Ups, Pear Tarts, and many others. This wonderful gift book is beautifully illustrated by the authorsâЂ™ watercolors.

UPCOMING AUTHOR APPEARANCES:

November 1 - Franklin Book Sellers, Franklin, TN
November 8 - Book Star, Nashville, TN
November 9 - Books-a-Million, Murphreesboro, TN



Table of Contents:
Introduction10
Chapter 1The Tomato Taste-Off: A Coronation of the Queen of the Garden13
Chapter 2The Indoor-Outdoor Picnic: A May Rain Affair25
Chapter 3Sunrise Service: A Breakfast to Share the Morning's Glories35
Chapter 4Cafe en Plein Air: A Market Buffet with the Flavor of France43
Chapter 5A Covered Dish Country Supper: A Feast of Summer's Stars53
Chapter 6Art in the Dark: A Creative Approach to a Cocktail Supper63
Chapter 7Tea Time: A Treasured Tradition in the Garden75
Chapter 8The Unexpected for the Expecting: A Surprising Baby Shower85
Chapter 9A Little Twilight Magic A Dinner Party Honoring the Bride and Groom97
Chapter 10An Angel Luncheon A Heavenly Luncheon for the Special Angels in Your Life107
Chapter 11Fit to Eat Low Fat, High Fun119
Chapter 12Top of the Hill Birthday: Celebrating the Best That Is Yet to Be127
Index138

Interesting book: Quickflip to Delicious Dinners or Little Wok Cookbook

Food Color and Appearance

Author: John B Hutchings

This book describes the philosophy of total appearance of food, the factors comprising it, and its application to the food industry. Beginning with an overview of food color and appearance attributes, the book describes the physics and chemistry of vision and color, sensory appearance and profile analysis, color measurement, color specification of food, and specification of other appearance properties. This new edition has been thoroughly updated, and includes new material on information transfer theory. The broad examination by the author attempts to bring into perspective the importance of food appearance to all sectors of the industry.



Friday, February 6, 2009

Old Cookery Books and Ancient Cuisine or Armchair James Beard

Old Cookery Books and Ancient Cuisine

Author: William Carew Hazlitt

Edited by Henry B. Wheatley F.S.A.



See also: Oltre la vendita del valore: Un processo dimostrato per evitare la presa del fornitore

Armchair James Beard

Author: John Ferron

For more than four decades, in dozens of national magazines and newspapers, James Beard offered recipes and advice that collectively are nothing short of encyclopedic. Portions of Beard's articles were harvested for his cookbooks, but much of his writing survived only the month, week, or day in which it appeared in a given publication. This volume brings to light sixty-five articles, including three selections never before published, and is the only collection to draw on the full scope of Beard's magazine journalism and his syndicated column. Together, these pieces cover Beard's broad range of expertise - from advice on the proper way to peel garlic to wise words on the best time to feast on cassoulet. The collected articles become a memoir, granting glimpses of his childhood in Portland, Oregon, family summers by the sea, early catering experiences in New York City, and glory days as America's best-loved gourmand: dining on both sides of the Atlantic, in bistros, in dining cars, and, most satisfying of all, at home. Full of the opinionated master's notions of good food and the good life, The Armchiar James Beard is meant for browsing and meditating on food, rather than for cooking. But it does contain 130 recipes, so it is sure to send readers back to the kitchen to try their hands at the tempting dishes that Beard sets forth in this charming collection.

Library Journal

Lovers of opinionated erudition on food will devour this beautifully selected anthology. Editor Ferrone, having worked with James Beard on books and numerous articles, has applied his longitudinal perspective in collecting and assembling the culinary master's essays on everything from main courses to condiments; dining in restaurants, hospitals, and al fresco; libations and desserts; and broader philosophical concerns on gastronomy. Each chapter has captured Beard's feeling for food, his wicked sense of humor, his consummate excellence as a writer, and even his love of controversy--who else would advocate electric over gas stoves? The 150 recipes cover the globe and honor the palate. Most of all, though, this is the perfect book for those who only have time to read in bits but wants a quick shot of wit along with their culinary fantasies. Highly recommended for all culinary collections.--Wendy Miller, Lexington P.L., KY



Thursday, February 5, 2009

Middle Path Cookbook or Margaret Fultons Kitchen

Middle Path Cookbook: A Vegetarian Awakening

Author: Jay Disney

Food guru Jay Disney back again with an exciting vegetarian cookbook brimming with healthful recipes that make the middle path between indulgence and denial look irresistible.

Jay Disney's holistic approach to food is inspired by the age-old, tried and true philosophy of moderation, making his new cookbook, the follow-up to "Let There Be Lite!" an invaluable guide to achieving balance and good health through food. He inspires readers to move beyond seeing foods as "good" or "bad" and offers common-sense guidelines to finding happiness and health through diet. He reveals cooking techniques and shortcuts he's developed, gives innovative tips such as how to get a "meaty" taste from vegetables, shows how to make your own fresh pasta and discusses virtually all varieties of grains and of legumes-the staples of vegetarian cuisine.

For strict vegans or for life-long carnivores who are curious about exploring the vegetarian lifestyle, The Middle Path is filled with simple and mouth-watering meat-less recipes inspired by cuisines from around the world-an international approach that delighted fans in "Let There Be Lite!" From French Onion Soup to Crиpes a l'Indienne, from Kyoto Spinach & Carrots to Acorn Squash Genovese, Jay Disney's tasty recipes, favorites from his successful catering company, are both delectable and inspiring.
About the Author:Jay Disney is owner of Traveling Lite, an in-home chef service specializing in low-fat cuisine and he is the author of "Let There Be Lite: An Illuminating Guide to Delicious Low-Fat Cooking." He has appeared on numerous television shows, including Food Network's Food News & Views and In Food Today as well as on Lifetime's Our Home, among others.



New interesting textbook: Les institutions, le Changement Institutionnel et la Performance Économique

Margaret Fulton's Kitchen: The Much-Loved, Essential Recipes from a Lifetime of Cooking

Author: Margaret Fulton

Spanning the lifetime of Margaret Fulton's cooking, this fresh, modern collection features her best and most-loved recipes. Gathered together for the first time and illustrated with stunning photography and artwork by Australian artists, each recipe is introduced with entertaining anecdotes of the people, places, and events that have influenced her cooking. Recipes for summery salads, impressive appetizers, and dishes for dinner parties complement timeless favorites such as tender roast chicken, hearty beef provensale, and saltimbocca. Sweet treats include the classics—lemon delicious, crème caramel, and meringues—and of course the perfect pavlova, a traditional Australian dessert. With numerous variations for recipes, this is an essential collection for every household.



Wednesday, February 4, 2009

Vegetarian Cooking around the World or Bienvenidos to Our Kitchen

Vegetarian Cooking Around the World

Author: Alison Behnk

Completely revised and updated, Vegetarian Cooking around the World serves up tantalizing recipes for hearty rye bread, creamy pumpkin soup, spicy curried chickpeas, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are complete menu suggestions, information on vegetarian nutrition, and an expanded cultural section highlighting the practice of vegetarianism around the world, including holiday and festival traditions. This book will show you how to treat yourself, your family, and your friends to delicious, internationally inspired vegetarian meals.



Table of Contents:
Introduction7
Vegetarianism around the World8
Vegetarian Nutrition8
Holidays and Festivals9
Planning the Menu12
Before You Begin15
The Careful Cook16
Cooking Utensils17
Cooking Terms17
Special Ingredients18
Healthy and Low-Fat Cooking Tips20
Metric Conversions Chart21
An International Table23
A Vegetarian Menu24
Breads and Staples27
Unleavened Whole Wheat Bread28
Rye Bread30
Rice32
Main Dishes35
Stuffed Tomatoes with Feta Cheese36
Bulgur Salad38
Creamy Pumpkin Soup39
Potato-and-Leek Soup41
Groundnut Sauce42
Yogurt and Bananas42
Spanish Omelette45
Grilled Veggies on Skewers46
Pizza48
Sweet Potatoes with Peanuts50
Steamed Tofu50
Curried Chickpeas53
Brown Fava Beans54
Desserts57
Mango with Cinnamon58
Butter Cookies61
Crepes with Strawberries62
Holiday and Festival Food65
New Year's Noodles66
Passover Matzo Layer Cake67
Bruschetta68
Christmas Eve Borscht68
Index70

Interesting book: Survival Strategies for People on the Autism Spectrum or Queer Blues

Bienvenidos to Our Kitchen: Authentic Mexican Cooking

Author: Luis Peinado

The secrets to cooking Mexican cuisine are passed north of the border in this collection mastered by the authors while living in Mexico. Includes basic recipes like Tamales and Enchiladas, more challenging recipes such as homemade Tortillas, as well as wonderful recipes for Empanadas, Albondigitas, or Fish Fillets in Adobo Sauce.



Tuesday, February 3, 2009

South Wind through the Kitchen or Wines of Hungary

South Wind Through the Kitchen: The Best of Elizabeth David

Author: Elizabeth David

An irresistible, charming, and inspired selection from the work of one of this century's great food writers.

Like M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food. David's nine books, written with impeccable wit and considerable brilliance, helped educate the taste (and taste buds) of the postwar generation. Insisting on authentic recipes and fresh ingredients, she showed that food need not be complicated to be good.

A Book of Mediterranean Food, published in 1950, introduced the ingredients of a sunnier world (olive oil, garlic, eggplant, basil), celebrating their smell and taste and above all highlighting the concept that food reflects a way of life and should be a source of joy.

Subsequent books on French and Italian cooking and a stream of provocative articles followed. Later, David's monumental English Bread and Yeast Cookery became the champion of the Real Bread movement. Her last book, Harvest of the Cold Months, is a fascinating historical account of food preservation, eating habits, and the astonishing worldwide food trade in snow and ice.

Many of the recipes and excerpts here were chosen by David's friends and by the chefs and writers she inspired (including Alice Waters and Barbara Kafka). This collection will enable some of us to discover and others to remember what made David one of our most influential and best-loved food writers.

Book Magazine

Not as well-known in this country as her American counterpart M.F.K. Fisher, Elizabeth David changed the way post-war Britain thought about food and prepared it. A Book of Mediterranean Food, her first cookbook published after an intense period of rationing and shortages, brought a sunnier world of ingredients like olive oil, eggplant, garlic, basil and crusty bread to a people just beginning to dream about travel and the pleasures of the table. That 75 cent Penguin paperback was followed by French Country Cooking and Italian Food. These books and the six more that she wrote until her death in 1992 were essays on food and not simply formulas for dishes or elaborate instructions for creating approximations of food served in expensive restaurants. Rather, David's books were about how people ate, the background of many dishes and an explanation of the concept of what the cook is about to prepare.
This volume is a reconfiguration of many of her recipes and excerpts from her most provocative essays. Selections and recollections offered by her family and friends, admirers and advocates make this a personal tribute both to the woman who restored morale to a war-weary nation by reminding them that only a few miles away lemon trees blossomed, and to a writer who inevitably assumed curiosity and intelligence on the part of her readers. Add to this her stunning genius for writing and the reader will conclude with cookbook writer Richard Olney in his introduction that the best of David is Elizabeth herself.
-Joan Reardon

Julian Barnes

E.D. wrote as she cooked: with simplicity, purity, color, self-effacing authority, and a respect for tradition. — Julian Barnes, The New Yorker

Saga Magazine - Derek Cooper

Of all the food books published this year, the best read is South Wind through the Kitchen, an exhilarating anthology of Elizabeth David's finest pieces... Although there are recipes galore, it is the prose which lifts the heart.

Jane Grigson

The best food writer of her time. —Jane Grigson, The Times Literary Supplement

The Daily Telegraph - Paul Bailey

There is not a dull word in these pages... The reader is struck once more by David's belief in simplicity, her loathing of the unnecessarily fancy. A complete newcomer to the kitchen could produce something delicious by following one of her recipes to the letter.

Newsday - Lisa Cohen

As South Wind Through the Kitchen demonstrates, again, she was simply a superb writer.

Clare Flowers

"Elizabeth David's legacy cannot be underestimated. From the perspective of this decade, with its food scares and scandals, much of what she wrote decades ago can be seen as sounding a warning bell. This volume is a wonderful introduction. It is stocked with enough recipes to justify its place on the kitchen shelf alone. But the place to keep it is by the bed. A chapter or two will send you off into the most delicious dreams."— Clare Flowers, The Scotsman

What People Are Saying

Jane Grigson
"The best food writer of her time."— Jane Grigson, The (London) Times Literary Supplement




Look this: Cooking for Two or Karma Cookbook

Wines of Hungary

Author: Alex Liddell

Hungary has 22 wine regions, and a once-proud tradition that had to be completely reinvented after 45 years of communism—during which time the entire structure of grape growing and wine production was altered beyond recognition. This fascinating reference details that readjustment, which continues to this day, and shows how it has developed through privatization, foreign investment, and the dedication of small producers who struggle to achieve quality standards despite a chronic lack of capital. More than 300 wine producers are featured, not only from the famous regions like Tokaj and Villany, where significant progress has been made, but also from the lesser-known regions that may yet have the potential to make world-class wines.



Monday, February 2, 2009

Cooking with Country Music Stars or Selling em by the Sack

Cooking with Country Music Stars

Author: Music Foundation Staff Country

A unique collaboration of 37 of country music's biggest names, including Reba McEntire, George Strait, and Tammy Wynette, this book offers informative cooking and serving suggestions for more than 200 recipes. Full-color photographs and biographies of each star fill the pages.



See also: The Dont Sweat Guide to Entertaining or 101 Money Saving Meals

Selling 'em by the Sack: White Castle and the Creation of American Food

Author: David Gerard Hogan

In Selling 'em by the Sack, David Gerard Hogan traces the history of the hamburger's rise as a distinctive American culinary and ethnic symbol through the prism of one of its earliest promoters. The first to market both the hamburger and the "to go" carry-out style to American consumers, White Castle, rising from humble origins, quickly established itself as a cornerstone of the fast food industry. Its founder, Billy Ingram, shrewdly marketed his hamburgers in large quantities at five cents apiece, telling his customers to "Buy 'em by the Sack." The years following World War II saw the rise of great franchised chains such as McDonald's, which challenged and ultimately overshadowed the company that Billy Ingram founded. Yet, White Castle stands as a charismatic pioneer in one of America's most formidable industries, a company that drastically changed American eating patterns and American life. Arguably Billy Ingram did for the hamburger and eating what Henry Ford did for the car and transportation.

Booknews

Hogan (American history, Heidelberg College) traces the history of the hamburger's rise as a distinctive American culinary and ethnic symbol through the exploits of one of the pioneers in the fast food industry, Billy Ingram of the White Castle chain. Comparing Ingram to the Henry Ford of eating, Hogan traces the chain's history from its founding in 1921 until it was overshadowed by McDonald's and other franchises after WWII. Includes over 20 pages of b&w photographs. Annotation c. by Book News, Inc., Portland, Or.

Leibovich

Before the golden arches graced America, fast food's faзade was a turreted white palace, where five-cent hamburgers were flipped late into the night by young men in immaculate, starched uniforms. White Castle burgers -- mini steam-grilled patties served on warm buns and smothered with grilled onions -- were America's first "fast food." How did a relatively small, Midwestern burger joint founded in the 1920s help christen the hamburger as America's own "ethnic" food? How did White Castle eventually usher in the age of sprawling fast food franchises? David Gerard Hogan's Selling 'Em by the Sack intends to be a culinary, social and corporate history -- one tall order.

White Castle did not invent the hamburger, Hogan writes, but made it palatable to Americans wary of ground meat in the age of Upton Sinclair's "The Jungle." White Castle co-founder Billy Ingram reassured customers that White Castle served quality burgers by situating grills in full view of customers; by stressing cleanliness and only hiring men with "high personal hygiene"; and by proving the nutritional value of the burgers through commissioned "studies." (In one, a student lived for 13 weeks on only White Castle burgers and water -- he ate about 20 burgers a day and thrived.)

Hogan, an associate professor of American history at Heidelberg College in Ohio, is clearly enamored with his subject -- at times his prose sounds like PR for the home office -- but amidst the gushing he makes a strong case for Ingram as a corporate pioneer, initiating such enduring business practices as keeping in touch with employees through spirited company newsletters, offering workers generous bonuses and benefits to inspire company loyalty and making sure that all his restaurants looked identical. It is when Hogan strays from his role as corporate historian to cultural one that he gets into hot water. "The hamburger is all around us on a daily basis consumed by many millions," he writes. "The fact that it is so close, so mundane, so unextraordinary is exactly what makes it so important and central to who we are as people."

Hogan's biggest blunder, though, may be his skimpy analysis of White Castle's discriminatory hiring policies. "Despite the constant labor shortage ... White Castle never tapped the abundant supply of available African American workers with the exception of one cleaning woman hired during World War II," Hogan writes in one of the only passages to examine White Castle's racist past. While White Castle never segregated its restaurants, the company was criticized for not hiring the blacks who overwhelmingly populated the city centers where most White Castles were located. "[After] a brief boycott in New York City in July 1963, White Castle actively started recruiting more black workers and soon achieved an acceptable racial balance." Hogan never defines "acceptable racial balance," or the repercussions of the boycott. White Castle has survived the McDonald's-ization of America -- more than 300 restaurants remain. Hogan's most provocative claim -- that White Castle's longevity and success are due in part to its "cult" status (he likens White Castle devotees to Trekkies and Deadheads) -- comes at the end of the book and is backed with little evidence. Don't look for any interviews or quotes from these burger fanatics, because they're not here. We just have to take Hogan's word for it. --SALON Jan. 21, 1998

Business Week

Excellent.

Minneapolis Star Tribune

Full of fascinating details, not only for devotees of the ubiquitous 'slider,' but also for pop-culturists interested in American fast food and how it all got started.

Kirkus Reviews

A scholar's lively account of how White Castle, now a largely overlooked but still profitable also-ran in the domestic restaurant trade, made the once-scorned hamburger a US institution and launched the fast-food industry.

Drawing on a variety of sources, historian Hogan (Heidelberg Coll.) first reviews the ethnic and regional character of America's food preferences prior to the 1920s. He goes on to document the accomplishments of the two men who founded White Castle late in 1921 in Wichita, Kans.: Walt Anderson, inventor of the hamburger, and Billy Ingram, whose marketing genius helped make Anderson's creation a staple of American diets. On the strength of standardization, quality control, a commitment to cleanliness, and conservative financial practices, they soon had a lucrative national network of faux-citadel outlets vending tiny ground-meat patties served with an abundance of pungent onions on diminutive buns for a nickel apiece; enjoining customers to "buy em by the sack," the partners also pioneered the take-out business. Although it survived the Great Depression in fine style, White Castle was hard hit by WW II's home-front price controls, shortages, and restrictions. Having staggered through the 1940s, however, the company retained its fanatically loyal clientele in the cities while formidable new rivals (Big Boy, Gino's, Hardee's, Howard Johnson, McDonald's, et al.) preempted fast-growing suburban markets. Although no longer a leader in the field of franchising giants it helped create, White Tower occupies a rewarding niche that, thanks to effective management practices, promises to provide worthwhile returns for years to come.

Informed and engaging perspectives on an often ignored aspect of cultural and commercial Americana. The 20 illustrations include contemporary photos of White Castle outlets and the company's early advertisements.

What People Are Saying

Johathan Yardley
Interesting. . . . Hogan makes a convincing case for White Castle's influence.
— Jonathan Yardley, Washington Post