American Cooking Books

John Barleycorn or Mon Docteur le Vin

2009-12-05T14:12:00.000-08:00

John Barleycorn

Author: Jack London

It all came to me one election day. It was on a warm California afternoon and I had ridden down into the Valley of the Moon from the ranch to the little village to vote Yes and No to a host of proposed amendments to the Constitution of the State of California.

Upton Sinclair

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

See also: Open to the Public or Bartending

Mon Docteur le Vin (My Doctor, Wine)

Author: Gaston Derys

Raoul Dufy's joyful watercolors and Gaston Derys' witty prose come together in this charming volume to extol the many joys and benefits of wine. First published in French in 1936, the book reflects the exuberance and élan of an earlier day, when a glass of wine was a frequent medicinal and therapeutic remedy.

Happy Days Healthy Living or Blend Me Shake Me

2009-12-04T10:31:00.000-08:00

Happy Days Healthy Living

Author: Cathy Silvers

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

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

Interesting textbook: Children of Global Migration or Dred Scott and the Politics of Slavery

Blend Me, Shake Me: 101 Hip New Cocktails

Author: Alex Kammerling

A stylish guide to 101 new cocktails (and a few classics).

Glamorous and delicious, cocktails have rarely been more popular, and this trendy guide is brimming with hip new concoctions. Celebrate with a Rosso Royale or a Persian Prince; cool off with Two Inches of Cucumber or a Bourbon Beach Iced Tea; warm up with a Scottish Sweetheart; or just enjoy the pleasures of a booze-free beverage, like the Party Pooper. All the drinks are easy to make, most ingredients are available in the supermarket, and you won't need exotic liqueurs or professional equipment to make them. Apart from a few classics, all the drinks are newly invented--some created to sip at parties or holidays, others to bottle up and take camping. There are drinks to take the chill off, drinks to chill you out, and if you're the designated driver, there's an entire chapter just for you.

Great Entertainer Cookbook or The Lindlahr Vegetarian Cook Book and ABC of Natural Dietetics

2009-12-03T06:50:00.000-08:00

Great Entertainer Cookbook: Recipes from the Buffalo Bill Historical Center

Author: R Rinehart

An all-new edition of the popular regional cookbook, The Great Entertainer features 500 recipes in fourteen sections, from hors d'oeurves to desserts. It will not only round out any cook's library of American regional cookbooks, but will also be a valuable keepsake from one of the country's finest museums.

Book review: Microeconomics or Problems in Contract Law

The Lindlahr Vegetarian Cook Book and ABC of Natural Dietetics

Author: Kessinger

The purpose of this cookbook is to serve as a bridge from the customary meat diet to rational vegetarianism and to more radical changes in dietetic habits. Contents: Key to Our System of Recipe Marking; Uncooked Food versus Cooked Food; Medicinal Vegetables and Recipes; Popular Superstitions; Rules for Measuring; and a variety of Recipes.

Vinifera or Everything No Trans Fat Cookbook

2009-12-02T03:09:00.000-08:00

Vinifera: The World's Great Wine Grapes and Their Stories

Author: Ghigo Press

Boxed set of 40 varietal wine grape reference cards. Photographs as well as history, interesting lore and wine and food pairings. 2nd. edition. Shrinkwrapped boxed set.

Interesting book: Elmos 12 Days of Christmas or Love You Forever

Everything No Trans Fat Cookbook: From Store Shelves to Your Kitchen Table--Healthy Meals Your Family Will Love

Author: Linda Larsen

There is a nationwide call to cut trans fat from your daily diet. Trans fat raises LDL (lipoprotein, or "bad cholesterol") levels in your body. By lowering your trans fat intake, you decrease the chance of coronary heart disease-the leading cause of death in the United States. Now you can ensure your family's health by preparing trans fat-free meals at home. This informative cookbook arms you with the facts on trans fat and gives you the knowledge you need to read nutrition labels and shop for healthy ingredients.

Authored by an experienced chef and nutritionist, The Everything[Registered] No Trans Fat Cookbook is filled with 300 delicious trans fat-free recipes for, believe it or not, flavor-filled favorites like: Crisp and Healthy Fried Chicken, Tex-Mex Popcorn, Herbed Potato Chips, Chocolate Glazed Doughnuts, ... and even more recipes for dishes like: Soups, sides, salads, sandwiches, and other lunch ideas, Yeast breads, sweet breads, and coffee cakes, Chicken, turkey, beef, and pork entrees, like Kung Pao Pork and Meatball Pizza, Healthy seafood and pasta dishes, such as Salmon Rice Loaves, To-die-for desserts, including Peanut Butter Crunch Cake and Caramel Gingerbread. The Everything[Registered] No Trans Fat Cookbook helps you and your loved ones eat healthier-without sacrificing flavor!

Chem Tech Soft Drinks Juices or The Basic Basics Soups Handbook

2009-11-30T23:28:00.000-08:00

Chem Tech Soft Drinks Juices

Author: Ashurst

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water.

This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Interesting book: Great Depression and the New Deal or C mo ganar amigos e influir sobre las personas

The Basic Basics Soups Handbook: All You Need to Know to Make Delicious Soups and Broths

Author: Marguerite Patten

Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods - soups. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient.

This guide contains recipes for every occasion and soups from around the world from vichyssoise and minestrone to hot and sour, and covers all the information you need to make soups of perfect flavor and consistency, including stocks which are the secret of many good soups.

Diners or British Toast Racks for Collectors and the History of Toast

2009-11-29T19:47:00.000-08:00

Diners: People and Places

Author: Gerd Kittel

From its humble origins in 1872 through its peak in the 1920s and 1930s to its present-day decline, distinguished German photographer Gerd Kittel chronicles the history of the American diner in 68 color images.

British Toast Racks for Collectors and the History of Toast

Author: Margaret Crumpton

This book discusses the history of toast- a peculiarly British way of serving bread- and illustrates over 1,000 ceramic toast racks from the late eighteenth century to the present day.

Cooking Curries or Pleasures of the Table

2009-11-28T16:06:00.000-08:00

Cooking Curries

Author: Jane Lawson

Cooking Curries focuses on flavor by categorizing a wide range of curries according to the dominant taste: sweet, aromatic, hot and sour, earthy or rich. From vegetarian hot and sour dishes to earthy lamb curries, and from all corners of the globe, Cooking Curries contains favorite curries and new, inspired twists on the classics. Alongside the recipes, this book also highlights and explores vital curry ingredients, such as curry leaves, turmeric and coconut milk. Special three-way spreads focus on accompaniments to curries, such as chutneys, breads, and rices.

Book review: Visual Basic 6 for Windows for Dummies or Ruby on Rails For Dummies

Pleasures of the Table

Author: Susan Cuthbert

This work provides reflections and quotes about entertaining and sharing. The book is aimed at those moving into a new apartment or house, and anyone who loves home life.

Family Favourites or Book of Tea

2009-11-27T12:25:00.000-08:00

Family Favourites: Recipes and Reminiscences From Around the World

Author: Christina Quijano Caballero

Family Favourites is an unusual collection. It guides the reader through a vivid array of culinary experiences from the entire world, from one family to another, enabling us to get an amusing glimpse of their lives, traditions and family experiences.

Book about: Direction de Personnel Publique :Contextes et Stratégies

Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Walnut Cookbook or Cocina Rica y Nutritiva para Hipertensos

2009-11-26T08:44:00.000-08:00

Walnut Cookbook

Author: Jean Luc Toussaint

Hailed as a healthful addition to modern diets, walnuts have long been a staple of classic French cooking. This charming book, originally published in France, pays homage homage to the simple, fabulous walnut in stylish salads and condiments, as a rustic accompaniment to hearty entrees, in chic desserts and pastries--even as a flavorful liqueur. 192 pp.

New interesting book: Hedgehogs and Foxes or To Change China

Cocina Rica y Nutritiva para Hipertensos: Plan Alimentario y Cuidados Especiales

Author: Concepto

Las buenas dietas se basan principalmente en una saludable alimentacion que responda a todas nuestras necesidades. Es por esta razon que resulta imprescindible que conozcamos las principales caracteristicas y propiedades de los alimentos que consumimos a diario. La serie Cocina seleccionada ha sido pensada para cubrir todas estas condiciones, sobre la base de elaborados planes dietarios que se ajustan a cada caso particular. Cocina rica y nutritiva para hipertensos realiza un exhaustivo recorrido a traves de las opciones que debemos considerar para mejorar nuestra calidad de vida, asi como tambien todas las posibles combinocianes que aportan sober a nuestra mesa.

Cocina para hipertensos     5
Hipertension arterial     6
Hipertension primaria y secundaria     9
Causas de la hipertension     12
Formas de medir la presion     14
Diagnostico y tratamiento     16
Efectos de la hipertension en el organismo     18
Como se trata la hipertension     20
Hipertension y alimentacion     24
El problema del sodio     26
Donde encontramos el sodio?     29
Bondades del potasio y el calcio     31
Los efectos del alcohol     34
Los efectos del tabaco     37
Obesidad e hipertension     40
Nutricion para el obeso hipertenso     42
Hipertension y grupos de riesgo     44
Colesterol e hipertension     46
Como manejar el estres     50
Importancia del ejercicio fisico     53
Hipertension y embarazo     56
Hipertension en la Tercera Edad     59
Hipertension y diabetes     61
La dieta DASH     63
La dieta DASH     64
La dieta     66
Como hacer el plan de alimentacion DASH?     69
El lenguaje de las etiquetas     72
Como empezar     73
Una semana en el plan de alimentacion DASH     74
Recetas para la salud del corazon     89
Convierta el plan DASH en buena salud     96
Diccionario de terminologia     97

Twenty Lessons in Domestic Science or Tea Leaves

2009-11-25T05:03:00.000-08:00

Twenty Lessons in Domestic Science

Author: Marian Fisher

Divided into twenty lessons, Marian Cole Fisher's 1916 work provides a home study guide on the characteristics and uses of different food categories. Whether meat, vegetable, cheese or egg, each section teaches the home student how to handle the foods in question and provides recipes. Housekeeping do's and don'ts as well as helpful hints are also included.

Look this: How We Live Our Yoga Pa or How Not to Be My Patient

Tea Leaves

Author: Francis Leggett

Francis H. Leggett & Co. were Importing and Manufacturing Grocers, and their name can still be found somewhere in the food distribution business. Once, though, they were suppliers of tea, and very proud of that. Their object in publishing this and other books was to bring themselves and their goods into closer relation with consumers at a distance from New York; and incidentally, to provide readers with interesting information respecting the food which they eat and drink. This volume contains a wealth of information on tea -- its origins, cultivation, properties, and nature. Bon appétit. . . !

The Last Word on Lutefisk or Grill Thrills

2009-02-19T09:40:00.000-08:00

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.

1	A Night at the Lutefisk Opera: Lutefisk is a lead-in	13
2	The Lofotens: Lutefisk begins on these northern Norwegian islands	25
3	A Lazarus Act: Transforming ling into lutefisk is a bit miraculous	43
4	Big Doings at Big Canoe: In Iowa farm country, some seafood is sacred	61
5	Confessions of a Lutefisk Gypsy: Lutefisk led to my lost weekend in Seattle	77
6	How to Turn Stockfish Into Lutefisk: The daring, do-it-yourself types can do it	97
7	Lutefisk Humor: Where there's a smell, there's a laugh	119
8	North Dakota Notes, South Dakota Silage: These prairie people fill wide open spaces with letters, laughs, and lutefisk	141
9	Here's to the Old Ones: They keep lutefisk alive	157
	The Lutefisk Dinner Directory: All you want to know about 300 of the best lutefisk dinners in North America	173

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!

Sew Easy as Pie or Hostess

2009-02-18T05:58:00.000-08:00

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.

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.

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

Chocolate Treats Vertical Notecards or Low Fat Cooking

2009-02-17T02:17:00.000-08:00

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.

Slimming World 30 Minute Meals or Secrets of Entertaining 3rd

2009-02-15T22:35:00.000-08:00

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)

El Cigarro or Food and Friends

2009-02-14T18:54:00.000-08:00

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.

Just Me Cookin Cakes or Modern Italian Food

2009-02-13T15:12:00.000-08:00

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.

The Anatomy of the Senses or Javahouse Journals

2009-02-12T13:03:00.000-08:00

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.

Everybodys Vegan Cookbook or Best Loved Main Courses for Special Occasions

2009-02-11T08:16:00.000-08:00

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.

Onions or Dinner for Dickens

2009-02-10T04:34:00.000-08:00

Onions: Cook's Kitchen Reference

Author: Brian Glover

Includes over 45 inspirational onion recipes from around the world.

	Introduction	6
	Onions and Other Alliums Throughout History	8
	Myths, Folklore and Medicine	20
	The World of Onions	26
	The Allium Family	28
	Cultivation	42
	Harvesting and Storage	48
	Preparing Onions and Other Alliums	50
	Cooking Onions and Other Alliums	56
	Onion Dishes	64
	Cooking with Leeks	80
	Dishes with Garlic	94
	Cooking with Other Alliums	110
	Index	126
	Acknowledgements	128

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.

Wholefoods or Vodka and Vodka Drinks

2009-02-09T00:52:00.000-08:00

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.

	Introduction	6
	The Whole Food Kitchen	16
	Fruit	18
	Vegetables	30
	Herbs	52
	Sprouted Seeds, Pulses and Grains	56
	Sea Vegetables	58
	Cereal Grains	62
	Legumes	78
	Dairy Foods and Alternatives	90
	The Store Cupboard	100
	Whole Food Recipes	128
	Breakfasts and Brunches	130
	Soups and Light Meals	144
	Main Dishes	162
	Tarts, Pies and Pizzas	182
	Salads	194
	Side Dishes	208
	Desserts	220
	Cakes, Bakes and Breads	236
	Index	252

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

Gathering in the Garden or Food Color and Appearance

2009-02-07T21:11:00.000-08:00

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

	Introduction	10
Chapter 1	The Tomato Taste-Off: A Coronation of the Queen of the Garden	13
Chapter 2	The Indoor-Outdoor Picnic: A May Rain Affair	25
Chapter 3	Sunrise Service: A Breakfast to Share the Morning's Glories	35
Chapter 4	Cafe en Plein Air: A Market Buffet with the Flavor of France	43
Chapter 5	A Covered Dish Country Supper: A Feast of Summer's Stars	53
Chapter 6	Art in the Dark: A Creative Approach to a Cocktail Supper	63
Chapter 7	Tea Time: A Treasured Tradition in the Garden	75
Chapter 8	The Unexpected for the Expecting: A Surprising Baby Shower	85
Chapter 9	A Little Twilight Magic A Dinner Party Honoring the Bride and Groom	97
Chapter 10	An Angel Luncheon A Heavenly Luncheon for the Special Angels in Your Life	107
Chapter 11	Fit to Eat Low Fat, High Fun	119
Chapter 12	Top of the Hill Birthday: Celebrating the Best That Is Yet to Be	127
	Index	138

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.

Old Cookery Books and Ancient Cuisine or Armchair James Beard

2009-02-06T17:30:00.000-08:00

Old Cookery Books and Ancient Cuisine

Author: William Carew Hazlitt

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

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

Middle Path Cookbook or Margaret Fultons Kitchen

2009-02-05T13:48:00.000-08:00

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.

Vegetarian Cooking around the World or Bienvenidos to Our Kitchen

2009-02-04T10:07:00.000-08:00

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.

	Introduction	7
	Vegetarianism around the World	8
	Vegetarian Nutrition	8
	Holidays and Festivals	9
	Planning the Menu	12
	Before You Begin	15
	The Careful Cook	16
	Cooking Utensils	17
	Cooking Terms	17
	Special Ingredients	18
	Healthy and Low-Fat Cooking Tips	20
	Metric Conversions Chart	21
	An International Table	23
	A Vegetarian Menu	24
	Breads and Staples	27
	Unleavened Whole Wheat Bread	28
	Rye Bread	30
	Rice	32
	Main Dishes	35
	Stuffed Tomatoes with Feta Cheese	36
	Bulgur Salad	38
	Creamy Pumpkin Soup	39
	Potato-and-Leek Soup	41
	Groundnut Sauce	42
	Yogurt and Bananas	42
	Spanish Omelette	45
	Grilled Veggies on Skewers	46
	Pizza	48
	Sweet Potatoes with Peanuts	50
	Steamed Tofu	50
	Curried Chickpeas	53
	Brown Fava Beans	54
	Desserts	57
	Mango with Cinnamon	58
	Butter Cookies	61
	Crepes with Strawberries	62
	Holiday and Festival Food	65
	New Year's Noodles	66
	Passover Matzo Layer Cake	67
	Bruschetta	68
	Christmas Eve Borscht	68
	Index	70

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.

South Wind through the Kitchen or Wines of Hungary

2009-02-03T06:25:00.000-08:00

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.

Cooking with Country Music Stars or Selling em by the Sack

2009-02-02T02:42:00.000-08:00

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.

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

Savour the Pacific or Cooking Alaska Style

2009-01-31T23:01:00.000-08:00

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

2009-01-30T19:20:00.000-08:00

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

2009-01-29T15:38:00.000-08:00

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

2009-01-28T11:57:00.000-08:00

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

2009-01-27T08:16:00.000-08:00

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

2009-01-26T04:34:00.000-08:00

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.

	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

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

2009-01-25T00:53:00.000-08:00

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

2009-01-23T21:12:00.000-08:00

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.

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

2009-01-22T17:30:00.000-08:00

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.

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

2009-01-21T13:49:00.000-08:00

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

2009-01-20T10:07:00.000-08:00

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.

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

2009-01-18T01:22:00.000-08:00

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

2009-01-17T14:40:00.000-08:00

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.

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

2009-01-17T03:59:00.000-08:00

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.

	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

2009-01-16T16:18:00.000-08:00

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.

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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

2009-01-16T07:37:00.000-08:00

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.

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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

2009-01-15T20:56:00.000-08:00

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.

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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.

Relish or Curry

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

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.

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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

2009-01-15T02:33:00.000-08:00

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)

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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

2009-01-14T14:52:00.000-08:00

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.

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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

2009-01-14T05:10:00.000-08:00

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.

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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

2009-01-13T18:29:00.000-08:00

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.

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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

2009-01-13T07:47:00.000-08:00

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.

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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

2009-01-12T20:05:00.000-08:00

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.

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

2009-01-12T11:23:00.000-08:00

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.

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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

2009-01-12T00:42:00.000-08:00

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.

Easy Sushi Rolls or Family Dinners

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

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.

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.

Grilling America or Best of the Best from Oklahoma

2009-01-11T06:19:00.000-08:00

Grilling America

Author: Rick Brown

America's king of outdoor cooking and host of the public television series Barbecue America brings the incredible flavor and fun of grilling to your backyard! A beloved fixture at barbecue festivals and restaurants across the nation for the past several years, Rick Browne shares more than 150 finger-lickin', lip-smackin' recipes perfect for easy everyday dinners or the most special gatherings. In the pages of Grilling America are dishes for folks of all stripes, from self-proclaimed Bubbas to devoted foodies and gourmet grilling sophisticates, from die-hard carnivores to strict vegetarians.

More than just a cookbook, Grilling America is also a tour of some of the most colorful barbecue festivals around the country -- and includes tons of secrets shared by the experts who attend them. Filled with vivid and mouthwatering photos of the food and the people who love it, Grilling America is a celebration of outdoor cooking at its best. Barbecue is literally on fire across America. Rick Browne invites you to help fan the flames.

Interesting book: Mama Dips Kitchen or Ultimate Slow Cooker Cookbook

Best of the Best from Oklahoma: Selected Recipes from Oklahoma's Favorite Cookbooks

Author: Quail Ridge Press

Jeanette Wright, Borger News-Herald "You won't be disappointed with any of the cookbooks from QRP, I've certainly enjoyed mine and will continue to..." Book Description "Oklahoma is the heart, it's the vital organ of our national existence," Will Rogers bragged about his native state in 1926. It's still true that what is best about America can be found in Oklahoma...and that certainly holds true for its food. Fifty-nine of the leading cookbooks from the Sooner State have been selected to contribute their most popular recipes to create this remarkable collection. From chuckwagon breakfasts on historic pioneer wagon trails to classic diner meals on the "Mother Road," Route 66, Best of the Best from Oklahoma has gathered together a selection of recipes that captures the culinary heritage of the state. Good-old home cooking such as (Mickey) Mantle's Chicken Fried Steak, Cowboy Potato and Vegetable Bake, Philbrook's Italian Cream Cake, and Tortilla Wagon Wheels are just a sampling of the 400 or so recipes included in these pages. They're not just OK—they're the BEST!

X Rated Drinks or 500 Chocolate Delights

2009-01-10T18:38:00.000-08:00

X-Rated Drinks: More Than 250 of the Hottest Drinks Ever Made

Author: Ray Foley

Take a walk on the wild side with X-Rated Drinks - sure to heat up any party, date or night at home. With more than 250 recipes for the adventurous, young and young-at-heart, you'll have a blast with these sultry concoctions.

Featuring recipes from America's best bartenders, the readers of Bartender magazine and bartender.com, this book contains the best X-rated drinks served anywhere.

Interesting book: Escasso para Manequins

500 Chocolate Delights: The Only Chocolate Compendium You'll Ever Need

Author: Lauren Floodgat

This comprehensive volume is packed full with 500 recipes for mouth-watering chocolate delights. Accompanied by more than 100 full-color photogrpahs, the book is filled with ideas for every kind of snack, sweet treat, dessert, or cake for every occasion. Brimming with suggestions and tips to ensure easy, fuss-free entertaining, 500 Chocolate Delights is the only book on cooking and baking with chocolate you will ever need, and one you'll want to turn to time and time again!

Sections of the book include:

Everyday cakes
Cookies
Muffins & cupcakes
Bars
Celebration cakes
Pastries, Tarts & cheesecakes
Hot desserts
Mousses & ice creams
Petit Fours & candies
Drinks, frostings & sauces

Bordeaux and its Wines or Classic 1000 Pasta and Rice Recipes

2009-01-10T08:56:00.000-08:00

Bordeaux and its Wines

Author: Charles Cocks

"One of the most influential wine books of all time" (Lawrence Osborne, The Accidental Connoisseur), Bordeaux and Its Wines, now in its seventeenth edition, is the ultimate book on the most legendary of all wine regions. Since 1846, "the classic reference work on Bordeaux wines" (Jancis Robinson, The Oxford Companion to Wine) has guided wine connoisseurs, wine professionals, and vineyard investors through this complex region, providing detailed information on every one of its 1,800 vineyards, more than 14,500 wine brands, and 200 wine merchants. No other title comes close to the comprehensive information on Bordeaux wines and wineries presented in this book. While ‘Feret, as it is colloquially known, is used by professionals for its comprehensive treatment of all facets of the Bordeaux wine region and industry, there is also information on the art of selecting, drinking and storing Bordeaux. Bordeaux and Its Wines is indispensable for the serious wine enthusiast.

Book about: The Unified Modeling Language User Guide or Applied Software Project Management

Classic 1000 Pasta and Rice Recipes

Author: Carolyn Humphries

Risotto alla Genovese
Parma Ham & Mushroom Ribbons
Greek Stuffed Tomatoes
Welsh Mountain Pasta Pie
Specialty Chicken Risotto
Scented Macaroon Cakes

This is just the tip of the iceberg! Just think - 1000 different dishes - in the ultimate pasta and rice cookbook!

Pasta and rice have become staples of our diet, and no kitchen storecupboard is complete without them. But have you discovered that the real secret of pasta and rice is their sheer versatility? With these ingredients to hand, you can create meal after fabulous meal with any flavour that takes your fancy.

From a light lunch or quick after-work meal to more stylish suppers, they offer imaginative and healthy eating options for every occasion - and every budget.

Here you will find a thousand choices from all over the world. Don't just think Italian pasta or Indian rice - what about

Brittany Mussel Bisque
Hungarian Chowder
Japanese Sesame Chicken

Experiment with new types of rice from easy-cook American long grain to Thai fragrant rice - the choices just go on and on...

Thousand Years over a Hot Stove or Growing Up Italian

2009-01-09T22:16:00.000-08:00

Thousand Years over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances

Author: Laura Schenon

A stunningly illustrated book that celebrates the power of food throughout American history and in women's lives.Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 2-color, 138 illustrations.

About the Author:
: Laura Schenone is a freelance writer living with her husband and two children in Montclair, New Jersey. This is her first book. and Meals)

Publishers Weekly

As the title implies, in her first book, freelance writer Schenone has attempted to cover more than a millennium in women's history, tossing in historically interesting recipes along the way. The results of this ambitious project, however, can't help but be broad, and the book is full of sweeping statements such as, "As cooks, Native American women lay the first claim to some of the greatest ingredients in the history of the world." A turgid introduction reaches even further back than 1,000 years to conjure a figure Schenone names "All Woman," whom she imagines as the first female on earth and imbues with all kinds of knowledge and curiosity. Later chapters are more fact-based and reliable. Indeed, when Schenone delves into the specific, her writing immediately improves. For example, a section in a chapter on the 19th century that details the development of urban peddlers and more specifically "hot corn women," is rich with description, evocative and offers information that is probably new to most readers. The author also does a commendable job of drawing the often-ignored connections among politics, women and food when describing events such as the 1917 food riots in New York City and lunch counter sit-ins in the 1960s. The book is chockablock with recipes (often for oddities such as Apple Crisp Pronto from 1943, a concoction of packaged bread, margarine, honey and apples meant to help Rosie the Riveter get dinner on the table), period illustrations and sidebars, including one on Sara Josepha Hale, who standardized the Thanksgiving holiday. (Oct.) Copyright 2003 Reed Business Information.

Library Journal

Fusion cooking is often defined as the blending of traditional preparation techniques with locally found ingredients to create new dishes or even cuisines (e.g., Tex-Mex and Creole). Without labeling it "fusion," this is the type of home cooking that freelance writer Schenone describes in her thoroughly researched and inviting history of how native and immigrant American women have fed their families from pre-European times to the 21st century. Sometimes, the food served from their kitchens and fires changed in response to inventions like the cast-iron stove and canned milk. In other eras, economic depressions and rationing programs determined which foods and how much of them ended up on the table. The many recipes, black-and-white photographs, anecdotes, and interviews included here amply illustrate how American cooking evolved and, indeed, how it continues to change. Highly recommended for most public libraries, especially those with culinary studies collections or a need for student report resources.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2003 Reed Business Information.

New interesting book: Marketing: Echte Leute, Echte Wahlen

Growing Up Italian: A Book of Recipes and Memories: Annie's Cookbook

Author: Anne M Guarino

After the summer was over and we went back to Ozone Park, school started and I had to run back to Aunt Mary's for my meatballs and coffee. But then, we also had the holidays to look forward to. Thanksgiving would be coming and that could only mean one thing...
Mom was going to make lasagna!

Growing Up Italian is a cookbook of delicious recipes, humorous short stories, and treasured memories from author Anne Marie Guarino-Schrank. These hard-to-find Italian recipes are compiled into one great cookbook, perfect for the holidays and for family gatherings.

With each group of recipes, Guarino-Schrank shares heartwarming family stories about growing up in an Italian family. Included are such delectable dishes as strufoli (honey balls), Easter bread, Sunday sauce, artichokes, cardones, soups, an eggplant appetizer, pizza rustica, and more!

Let Growing Up Italian be your inspiration to collect your own family recipes and to pass them onto your children and grandchildren. With great cooking tips and recipes for every holiday of the year, you'll love Growing Up Italian!

Handy Pocket Guide to Tropical Fruits or Quick and Easy Tapas

2009-01-09T11:34:00.000-08:00

Handy Pocket Guide to Tropical Fruits

Author: Wendy Hutton

Introduces over 40 different fruits commonly found in Asia with nine exciting Asian fruit recipes included.

Interesting book: Kitchen Shrink or Out of the Frying Pan

Quick and Easy Tapas: 70 Delicious Finger Foods from the Bars and Restaurants of Spain, Shown Step-by-Step in 300 Colour Photographs

Author: Silvana Franco

Delicious authentic dishes made simple - using easy to find cheeses, meats, fish, vegetables, herbs, spices and oils.

M513 Coming Home for Christmas or Pure Simple Natural Weight Control

2009-01-08T23:53:00.000-08:00

M513 Coming Home for Christmas: Cherished Memories, Family Recipes, Easy how-To's and Delicious Gifts from the Heart of Your Holiday Home

Author: Gooseberry Patch

Coming Home for Christmas Cookbook is filled with memories of joyful homecomings, magical crafts, quick tips and decorating ideas, a bounty of gifts from your holiday kitchen, plus hundreds of time-tested recipes handed down from one generation to the next. From golden-brown turkey with sage dressing to the last luscious dessert, this is one cookbook you won't want to miss!

Book about: Conducendo con la bont� : Come la buona gente ottiene costantemente i risultati superiori

Pure & Simple Natural Weight Control

Author: Norman Wardhaugh Walker

Here is a diet like no other. It is based on the body's need for vital, life-giving enzymes found only in nature's pure foods. Information presented covers facts and myths about your body, artificial foods, food combining, protein, milk and dairy products, how to get started, juice and juicing, and practical advice and support. Includes 50 fruit and salad recipes along with menus.

Dining on the Shore Line Route or Cake Mix Classics

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

Dining on the Shore Line Route: New York, New Haven and Hartford Railroad

Author: Marc Frattasio

History and recipes of New Haven Railroad's fabulous Dining Car Department from its earliest years until 1969. The people, trains, cars, china, silverware, menus, advertising, and recipes of this fine service are detailed in this fascinating and well researched work. New Haven was justifiably famous for its fine food on its great fleet of trains. Included are many actual recipes that show the variety of the line's food, served for so many years to so many travelers in the Northeastern U.S.

Go to: Lincolns Darkest Year or The Bureau and the Mole

Cake Mix Classics: Sensational Treats Baked the Easy Way

Author: Geraldine Duncann

Baking for any occasion, or no occasion at all, is a piece of cake with Cake Mix Classics. A mixture of creativity and convenience makes every recipe in the book a sure-fire hit. Featuring everything from bundt cakes, loaves, and snack cakes, to cupcakes, cookies, bars, and ice cream treats, this fun cookbook helps even novice bakers show their stuff by whipping up delicious, decadent sweets in no time. Author Geraldine Duncann includes all the treasured standards, along with contemporary updates on carrot cake, crumb cake, gingerbread, shortbread, and more. Tested tips show how frosting, glazing, and embellishing can take a cake from ordinary to outstanding. Starting with store-bought cake mix as the base, this yummy collection inspires creativity with easy additions, combinations, and finishing touches to make even the simplest recipe appear to have come from the bakery.

Da Vincis Kitchen or Molly Goldberg Jewish Cookbook

2009-01-08T04:30:00.000-08:00

Da Vinci's Kitchen: A Secret History of Italian Cuisine

Author: Dave Dewitt

Part history, part biography, and part cookbook, this fascinating exploration of an as-yet unexamined facet of Leonardo da Vinci's life focuses on what and how he ate. Da Vinci lived to be 67—nearly twice the average life span at the time—and his longevity may well have been due to his diet, which is reconstructed here complete with his notes on ingredients, portions, cooking, drinking, and kitchen inventions. The great artist, scientist, and inventor was no slouch in the kitchen, having worked as a kind of theatrical caterer, producing feasts with extravagant menus for royalty. This book unlocks his cooking code and the food history of his day, bringing 30 recipes up to date, including da Vinci's own salad dressing and an exotic saffron risotto with duck and mushrooms fit for a Medici.

Publishers Weekly

Though it seems the title of this book is a bid to profit by association with a certain global bestseller-the topic of "Leonardo's Larder" takes up just one chapter-it's easy to forgive this well-researched history, a fascinating look into the eating habits of 15th- and 16th-century Italy. Delving into formal feasts, foreign crops and the Arabic influence on Italian cooking, Dewitt (The Whole Chile Pepper Book) also includes chapters on "The First Superstar Chefs" and what your seat says about you: "honored guests [were] seated with their backs to the fire... it was an exercise in social standing... governed by strict protocol." The author liberally quotes Renaissance food authorities like Bartolomeo Platina, an early librarian at the Vatican who wrote what is likely the first printed cookbook. He also references modern food scholars like Waverley Root and Odile Redon, and includes historical recipes for Renaissance favorites like Risi e Bisi and Spinach Soup with Hazelnuts. Detailed and passionate, this book is unlikely to appeal to a broad audience, but for foodies who want an in-depth exploration of the roots of Italian cuisine, one can hardly go wrong here. (Jan.)

Lisa A. Ennis - Library Journal

Using the life and times of Leonardo da Vinci as a backdrop, Dewitt (The Whole Chile Pepper Book) has crafted a wonderfully rich and personal look at the food and history of Renaissance Italy. Unable to uncover anything about the famous inventor's eating habits in a variety of biographies, Dewitt decided to examine da Vinci's notebooks himself to uncover what he cooked and ate. Interestingly, he explains that da Vinci became a vegetarian, a dangerous lifestyle choice for the time. The author does not ignore the peasants and details their day-to-day food habits as well. One of the book's most interesting portions is the discussion on the introduction of foreign foods. For instance, the tomato was not brought into Italian cooking until after 1500. Well documented and written, this book also includes recipes at the end of each chapter—even a recipe for da Vinci's salad dressing. Overall, this is a highly enjoyable, informative, and fun read. Recommended for all libraries.

Interesting textbook: The Runners Handbook or Sugar Bust for Life With the Brennans Part II

Molly Goldberg Jewish Cookbook

Author: Gertrude Berg

Classic, traditional Jewish cookbook. The real thing.

	Introduction	5
	Appetizers	12
	Soups	26
	Fish	54
	Poultry	72
	Meats	92
	Vegetables	132
	Salads and Relishes	158
	Noodles, Breads, and Pancakes	174
	Desserts	210
	Holidays	256
	Menus	280
	Cooking Terms	283
	Cooking Hints	287
	Temperature Guide	288
	Equivalent Weights and Measures	289
	Kosher Food and How It Began	294
	The Story of Passover	305
	Index	311

Easy Tapas or Wine Tour of the Finger Lakes

2009-01-07T18:48:00.000-08:00

Easy Tapas: Spanish Snacks to Serve with Cocktails

Author: Julz Beresford

Tapas are the legendary bar snacks from Spain -- a mouthful of magic, prepared with patience and passion. Tapas, by Julz Beresford, includes many authentic examples for you to make at home. Try Classics such as Patatas Bravas (potatoes in tomato salsa) or the legendary Tortilla Espanola (Spanish omelet), Champinones Rellenos (mushrooms stuffed with meat), or Gazpacho Soup -- simple but refreshing. Try Meat and Poultry-based snacks such as Albondigas (meat balls with tomatoes) and Chorizo al Vino (chorizo in red wine) -- or Fish and Seafood examples such as Almejas a la Marinera (clams in white wine, tomato, and saffron sauce) or Mejillones Rellenos (fried mussels with ham). Vegetables in tapas are heaven for vegetarians. They include Pimientos Picantes (marinated bell peppers) and delicious Delicias de Queso (cheese balls). Tapas make perfect party food, washed down with a chilled fino sherry, a glass of beer, or wine. They're great as snacks to serve with cocktails, or for a light lunch or supper. Try them today.

Interesting textbook: Contabilidade:O que os Números Significam

Wine Tour of the Finger Lakes: Where to Stop, What to Taste, and What to Buy in New York's Premier Wine Region

Author: Grady Wells

Documents the vinifera wine revolution in the Finger Laskes region. Suggests wineries to visit, vintages to purchase and recipess to pair with the wines.

Easy Sushi or Japanese Cuisine for Everyone

2009-01-07T10:06:00.000-08:00

Easy Sushi

Author: Emi Kazuko

Delicious recipes for the clean, fresh flavours and great good looks of all your favourite sushi dishes. It will delight the beginner with its simplicity and satisfy all true sushi-addicts. Leran how to cook rice perfectly and then go on to learn how to make simple rolled sushi using classic ingredients such as cucumber, tuna or salmon. Once you've mastered the easy ones you can explore more adventurous variations.

Author Biography: Emi Kazuko is a Japanese food writer and journalist based in London. She attended the prestigious Tokyo Kaikan Cookery School and is proficient in Japanese, Chinese, French and Italian cooking. Emi has four books to her name. She has written about Japanese food for Conde Nast Traveller and the Eyewitness Travel Guide to Japan. Her aspiration is to make Japanese easy home cooking part of our daily diet.

Book about: 3 Hour Diet or Three Deep Breaths

Japanese Cuisine for Everyone (Quick and Easy Series)

Author: Yukiko Moriyama

Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results.

Best of Gourmet or Design and Equipment for Restaurants and Foodservice

2009-01-06T22:25:00.000-08:00

Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes

Author: Gourmet Magazine Editors

Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entrée. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.
When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.
Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.
So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol ð); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.
This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.
Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.
Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet

Book about: Study Guide for Use with Fundamental Financial Accounting Concepts or Effective Measurement and Management of It Costs and Benefits

Design and Equipment for Restaurants and Foodservice: A Management View, Second Edition

Author: Costas Katsigris

The definitive guide to foodservice equipment and design-from inception to completion

Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.

In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.

Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:

• Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities

• New coverage of costs associated with restaurant start-up

• New photographs and diagrams featuring cutting-edge foodservice equipment

• Guidelines to designing kitchen and storage areas for maximum efficiency

•Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop

• Helpful coverage of safety and health-related concerns

• Expanded coverage of energy conservation

• Discussion of new types of lighting and HVAC technology

With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Ch. 1	Economics of site selection	1
Ch. 2	Restaurant atmosphere and design	26
Ch. 3	Principles of kitchen design	53
Ch. 4	Space allocation	84
Ch. 5	Electricity and energy management	110
Ch. 6	Gas, steam, and water	148
Ch. 7	Design and environment	185
Ch. 8	Safety and sanitation	215
Ch. 9	Buying and installing foodservice equipment	240
Ch. 10	Storage equipment : dry and refrigerated	276
Ch. 11	Preparation equipment : ranges and ovens	303
Ch. 12	Preparation equipment : fryers and fry stations	334
Ch. 13	Preparation equipment : broilers, griddles, and tilting braising pans	352
Ch. 14	Steam cooking equipment	377
Ch. 15	Cook-chill technology	401
Ch. 16	Dishwashing and waste disposal	418
Ch. 17	Miscellaneous kitchen equipment	447
Ch. 18	Smallware for kitchens	468
Ch. 19	Tableware	491
Ch. 20	Linens and table coverings	513

Chorizos in an Iron Skillet or Dangerous Tastes

2009-01-06T12:43:00.000-08:00

Chorizos in an Iron Skillet: Memories and Recipes from an American Basque Daughter

Author: Mary Ancho Davis

"Mary Ancho Davis invites everyone to join her at the table as she recalls her family's personal traditions and history and shares special memories from her mother Dominga's kitchen. From huge cream puffs filled with heavy cream skimmed from the top of raw milk, to recollections of ringing the iron triangle hanging from a tree branch outside the kitchen door, Ancho Davis offers wonderful details about life and meals on her family's Basque ranch in Chorizos in an Iron Skillet." "When Ancho Davis's mother emigrated to the United States from Vizcaya, Spain, she brought many traditional Basque family recipes. Soon after arriving in the vast western land of Nevada, she realized that her ancestors' culinary traditions would need to be altered and adapted in her new home. No longer were standard ingredients readily available as they had been in the Old Country. Dominga also learned to adjust favorite recipes to accommodate the taste of friends, neighbors, and ranch hands not familiar with Basque flavors." "In this charming cookbook, Mary Ancho Davis traces a clear path from the Old Country traditional dishes to their modern versions as she shares her family's recipes and details the evolution of Basque cooking in America. A personal cookbook from one Basque family, Chorizos in an Iron Skillet is an engaging cultural study of culinary traditions that spans several generations of Basque immigration to the American West." With recipes for everything from Chicken Chocolate and Dominga's Chorizos to Martin Ranch Apricot Pie, these Basque ranch dishes offer a multitude of delicious ideas for down-home cooking. Illustrated with photographs from the Ancho family and including helpful advice on both ingredients and cooking techniques, Chorizos in an Iron Skillet is the perfect kitchen companion for filling your home with the flavors and aromas of Basque cooking.

Book about: La creación de una Cultura Magra: Herramientas para Sostener Conversiones Magras

Dangerous Tastes: The Story of Spices

Author: Andrew Dalby

Spices and aromatics--the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs--have long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses.
Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise.
Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depthsof the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide.

Pasadena Star-News

Filled with folklore and historical facts, you will never again regard cocoa as just that yummy milk flavoring, or cinnamon as only that tasty red—brown spice you sprinkle on apple sauce.

Alan Davidson

Delightful and complex. When Dalby blends the spices, the result is unique and irresistible.

Forecast

Readers are treated to a tantalizing tour of nature's most flavorful, aromatic fruits in this colorful history of spices and aromatics and their diverse uses.

Wall Street Journal

Will set you straight on myrrh, frankincense, zedoary—what they are, where they came from, and what the first people who tasted them thought about them.

Ruminator Review

Dalby follows the trade routes of spices and shows how a taste for the spicy is intermingled with the thrill and risk of traveling to unknown places. But the history of spices reveals a different kind of danger as well, since it shows our greed and brutality in exploiting others so that we may please our own palates.

Associated Press

Covers a great deal of ground geographically as well as historically.

Pasadena Star News

Filled with folklore and historical facts, you will never again regard cocoa as just that yummy milk flavoring, or cinnamon as only that tasty red-brown spice you sprinkle on apple sauce.

Wild Women Throw a Party or Hay Day Country Market Cookbook

2009-01-06T02:02:00.000-08:00

Wild Women Throw a Party: 110 Original Recipes and Amazing Menus for Birthday Bashes, Power Showers, Poker Soirees, and Celebrations Galore

Author: Lynette Rohrer Shirk

Get ready, Rachael Ray! The good time gals who inspired the parties featured in this little book can show you a thing or two about throwing a smashing bash. Icons and iconoclasts, no one knows how to party like a Wild Woman. They can bring home the bacon, fry it up, and entertain you all at the same time. Part how-to, part history, and 100% hilarious, Wild Women Throw a Party is the glamour gourmet's guide to really good times.

With wit dryer than a dirty martini, four-star chef Lynette Shirk shares stories, anecdotes, historical facts, recipes, and favorite foods inspired by well-known Wild Women, from Dorothy Parker to Sarah Jessica Parker. Themes and menus include Silver Screen Queens' Oscar Night, Mother's Day "Mommie Dearest" Breakfast with Joan Crawford, and Mary Pickford's Picnic at Pickfair. Try Sophia Loren's Pasta Pajama Party, or get gnarly at Doris Duke's Surf Party. From Dollywood to Hollywood, these dazzling dames and sassy sauciers know how to sling spaghetti, toss any salad, and dish up the desserts.

Ann Weber - Library Journal

A cross between a cookbook and a historic Peoplemagazine, this book from master chef Shirk encompasses both easy recipes for entertaining and stories about past and present celebrities. There are five basic party themes and 26 distinct affairs, and as this work is all about parties, many of the recipes are for hors d'oeuvres and finger foods. Tales about well-known "wild" women are loosely related to the themes in each chapter. The recipes are simple and coordinate well with one another within the same menu. One menu suggests purchasing entrée dishes from a restaurant, deli, or grocery store, while the hostess focuses her limited time on a special dessert. Although the book title and chapter titles imply the book is for women, it would be a good starter cookbook for men, especially those wishing to throw a carefree party. Recommended for libraries looking for basic party cookbooks.

Book about: Los sue os de mi padre or How Israel Lost

Hay Day Country Market Cookbook

Author: Kim Rizk

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.

Publishers Weekly

What started out in 1978 as a single farm stand in Westport, Conn., is now a 14-store chain that reaches into New York, Virginia, Maryland and Washington, D.C. Still very successful with its imaginative take-home food, Hay Day now reveals 250 of its most popular recipes that have captivated those indulging their increasingly cultured taste buds. Hors d'oeuvres include Tapenade and Chevre on Spears of Fresh Fennel and Belgian Endive with Smoked Trout Pate. Entree flavors can be intense as in Maple-Glazed Pork Chops with Roasted Corn Relish and Peppered Tuna with Port and Pears, and as comforting as the signature Puff Pastry-Topped Chicken Pies. An intriguing accent is added to Mediterranean Turkey Loaf, a low-fat meatloaf that includes a cup of ratatouille. Couscous Vegetable Lasagne replaces the usual sheets with the granular pasta. Another signature dish is Hay Day's Vegetable Pancakes, a fried melange of peppers, zucchini and onion bound with mashed beans and sweet potatoes. Three-Grain Salad is sturdy with wheat berries, pearl barley and millet seeds, and the repasts can be topped off with Bourbon Apple Walnut Pie or Belgian Chocolate Brownies. Not to be dismissed as simply yuppie fare, Hay Day's offerings are well-conceived and within the scope of most cooks. 50,000 first printing; 15-city author tour. (Oct.)

Sushi Experience or Just Family Favorites Cookbook

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

Sushi Experience: Everything You Need to Know About Sushi-Understanding it, Making it, Enjoying it

Author: Hiroko Shimbo

From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi-the delights of eating it, preparing it, and savoring it in its many forms.
Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar-guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef-all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you'll have these valuable tips with you the next time you visit a sushi bar).
For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children.
Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools-what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly.
It's all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabifarmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi.

The New York Times - Korby Kummer

The author, a trained chef and a teacher with an eye for history and science, has assembled a clear (though not clearly or attractively designed) course in the building blocks of Japanese cuisine, studded with succinct instructions on, say, how to judge soy sauce, grate real wasabi and appreciate sake.

Book about: MCITP Self Paced Training Kit or Unix Shell Programming

Just Family Favorites Cookbook

Author: Darcie Anazalon

This collection of holiday recipes features dozens of traditional family favorites-from the best turkey and stuffing, to pies, cookies, cakes, and more.

Juice Ladystm Guide to Juicing for Health or Smoothies Juices

2009-01-05T03:39:00.000-08:00

Juice Lady'stm Guide to Juicing for Health: And Vegetables

Author: Cherie Calbom

Gain in-depth information and dietary tips targeting specific conditions. Learn juicing remedies, backed by scientific data and extensive research, to treat everything from allergies to water retention.

Foreward (January) - Allen

With a Master's degree in nutrition, six books and many magazine and newspaper articles to her credit, Calbom's is a competent voice for juicing for health. Calbom begins with the story of her personal odyssey to health through juicing. She answers many questions a reader might have with great detail--from what juicer to buy to what juice combinations are best for which ailments.
Working from allergies through chronic fatigue, eczema and high blood pressure to varicose veins, Calbom has gathered information on health supportive alternatives to drugs. In the section entitled Fibrocystic Breast Disease, Calbom provides a description of the ailment, what causes it, dietary and nutrient recommendations and suggestions for herbal remedies and juice ingredients. Calbom's nine recipes for juices that help fibrocystic breast disease like Watermelon Refresher, Sweet Calcium Cocktail, Magnesium Special and Beautiful Bone Solution are easy to prepare with familiar ingredients.
Juicing for health began in the sixties and seventies on the far out edges of nutrition and health with such books as Paavo Airola's How to Keep Slim, Healthy and Young with Juice Fasting. From the abundant list of presently available books on it, juicing along with herbs and a healthful diet seems to be moving closer to center among the health-minded.
Calbom leads and inspires the reader into an easy approach to better nutrition. With the push for more fresh fruit and vegetable consumption her book is a valuable aid. She carefully holds readers' hands as they discover a new path to health and healing. While it may not be the answer to everyone's prayers, Calbom demonstrates that juicing can be one tasty and life affirming way to deal with illness.

New interesting textbook: Building Scalable Web Sites or Essential Windows Workflow Foundation

Smoothies & Juices

Author: Hamlyn

Now in a handy-sized new format sure to appeal to a young adult crowd, this popular healthy drink book (more than 250,000 copies sold) will help boost your vigor and vitality. More than 200 scrumptious yet simple-to-prepare recipes make it easy to get the recommended daily portions of fruits and vegetables, with their important enzymes, vitamins, and minerals. Need a jolt of energy? Try a “rocket fuel” smoothie made with mango and pineapple juice or a cheerful “raspberry ripple.” Get bonus protein with a banana and peanut butter smoothie, or revitalize after an evening out with the “all nighter.” Tempting photographs showcase each colorful, tantalizing taste treat, and tips on choosing and preparing ingredients and equipment are included.

Growing and Using Garlic or Southern Scrumptious

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

Growing and Using Garlic

Author: Glenn Andrews

Southern Scrumptious: How to Cater Your Own Party

Author: Betty Sims

A beautiful and exciting cookbook featuring menus and recipes for events, such as "A Baby Shower for Couples," and "A Buffet Dinner with Friends", plus many more. Find party supply lists, tips for organizing the party, and a guide that tells "how much for how many." This book is Southern Scrumptious and makes catering your own party easy!

Italian Comfort Food or Dining in the Raw

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

Italian Comfort Food: Intensive Eating from Fresco by Scotto Restaurant

Author: Scotto Family

When Marion Scotto's grandmother, Elena, opened a poultry market in South Brooklyn in 1910, she started a family food dynasty. A born entertainer from a long line of fabulous cooks, Marion opened Fresco by Scotto in 1993 with her son, Anthony Jr., and daughters Rosanna and Elaina. Now, in Italian Comfort Food, the Scottos combine the delicious flavors and warmth of Italy with the neighborly atmosphere of a quintessential New York restaurant, sharing funny stories and dozens of their prized recipes. Cooking with Italian Comfort Foodis the next best thing to sitting down to a warm welcome and a wonderful meal at Fresco, an oasis in the heart of Manhattan that Zagat calls "festive" and "fantastic." Mouthwatering recipes include:

The famously addictive Potato and Zucchini Chips with Gorgonzola
Marinated Seafood Salad
Meatball Lasagna
Risotto with Roasted Winter Vegetables
Grandma's Stuffed Chicken
Chocolate Mascarpone Cream Pie

Publishers Weekly

This pleasant, if slight, cookbook from the Scotto family (Fresco), proprietors of New York's popular Fresco by Scotto eatery, serves best as a souvenir of the restaurant with recipes drawn from the Scottos' satisfying repertoire and numerous headnotesanecdotes recalling the fare they have served celebrities ranging from Bill Gates to Monica Lewinsky. Many dishes are old friends from Italian cuisine: Panzanella Salad, Penne with Fresh Tomato Sauce and Chicken Cacciatore. Even more are simplicity itself: Pasta Salad with Cannellini Beans and Arugula, Sicilian Couscous and Grilled Asparagus. Directions are concise, assuming that the reader knows how, for example, to clean an artichoke or create chocolate curls to garnish a cake. Some of the more extravagant restaurant recipes include Black Winter Truffle and Red Beet Ravioli and the sublime and nearly effortless Mashed Potatoes with Sevruga Caviar. Desserts include a Bill Clinton favorite: Praline Cookies, transformed into sandwiches with a scoop of cinnamon ice cream. Although their book is not a necessity, the Scottos do know how to celebrate the comforts inherent in some of the world's favorite food. (Sept.) Copyright 2002 Cahners Business Information.

New interesting textbook: Paid to Play or Illustrated Course Guide

Dining in the Raw: Groundbreaking Natural Cuisine That Combines the Techniques of Macrobiotic, Vegan, Allergy-Free, and Raw Food Discipli

Author: Rita Romano

In Dining in the Raw you'll discover how raw foods help control overeating and normalize weight without counting every calorie; comprehensive charts on food combinations for optimum digestion and acid/alkaline blood balance; how to find nutrient sources in your everyday foods; the anti-aging power of fresh food juicing, marination and dehydration; the healing abilities of cooked food staples such as whole grains, legumes, land and sea vegetables, as well as a variety of soy products including tofu and tempeh; plus over 700 recipes.

Fashionable Food or Barefoot in Paris Travel Journal

2009-01-03T22:35:00.000-08:00

Fashionable Food: Seven Decades of Food Fads

Author: Sylvia Lovegren

Though the Roaring Twenties call to mind images of flappers dancing the Charleston and gangsters dispensing moonshine in back rooms, Sylvia Lovegren here playfully reminds us what these characters ate for dinner: Banana and Popcorn Salad. Like fashions and fads, food—even bad food—has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past.

Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century. From the Three P's Salad—that's peas, pickles, and peanuts—of the post-World War I era to the Fruit Cocktail and Spam Buffet Party loaf—all the rage in the ultra-modern 1950s, when cooking from a can epitomized culinary sophistication—Fashionable Food details the origins of these curious delicacies. In two chapters devoted to "exotic foods of the East," for example, Lovegren explores the long American love affair with Chinese food and the social status conferred upon anyone chic enough to eat pu-pu platters from Polynesia. Throughout, Lovegren supplements recipes—some mouth-watering, some appalling—from classic cookbooks and family magazines, with humorous anecdotes that chronicle how society and kitchen technology influenced the way we lived and how we ate.

Equal parts American and culinary history, Fashionable Food examines our collective past from the kitchen counter. Even if it's been a while since you last had Tang Pie and your fondue set is collecting dust in the back of the cupboard, Fashionable Food will inspire, entertain, and inform.

	Preface	iv
	Introduction	vii
1	The Twenties: Icebox Cookery and Other Modern Ideas	1
2	The Thirties: Comforting Food in America	41
3	An Exotic Interlude, I: Chinese Food in America	85
4	The Forties: Oh, What a Hungry War!	114
5	The Fifties: Fabulous Foods for the Richest Country on Earth	168
6	The Sixties: Nouveaux Gourmets	217
7	An Exotic Interlude, II: Other Oriental Foods in America	268
8	The Seventies: Eating Our Way to Nirvana	300
9	The Eighties: For Richer, for Poorer: Status Food and Comfort Food	356
10	The Nineties: Fin de Siecle Cooking in the Fusion Decade	415
	Sources and Permissions	422
	Index	441

Book about: Business Math or Polands Jump to the Market Economy

Barefoot in Paris Travel Journal

Author: Ina Garten

Bestselling author Ina Garten brings you a lovely travel journal inspired by her popular cookbook Barefoot in Paris, a perfect complement to Ina's other Potter Style products. Use this gorgeous travel journal to record that memorable meal or bottle of wine, or to chronicle your own epicurean journey.

Roland Mesniers Basic to Beautiful Cakes or Blending Book

2009-01-03T13:53:00.000-08:00

Roland Mesnier's Basic to Beautiful Cakes

Author: Roland Mesnier

In his twenty-five years as Executive White House Pastry Chef, Roland Mesnier prided himself on creating a unique dessert for every special occasion, from elaborate State Dinners and formal receptions to smaller family gatherings and birthday celebrations. In Roland Mesnier's Basic to Beautiful Cakes, the author of the classic and comprehensive Dessert University shows home cooks how to create desserts that can be beautifully embellished to serve any occasion by using a small set of foolproof cake recipes.

Hazelnut Ring Cake, for example, can be served on its own at teatime, as it was in the Reagan White House; or, with the addition of espresso-flavored whipped cream and a crown of caramelized phyllo, can become the memorable culmination of an elegant dinner party. Chocolate Dome Cake (one of the Carters' favorites) can be topped with raspberry glaze, served with Grand Marnier mousse, or spangled with berries. Blueberry Upside-Down Cake with yogurt sauce is a light treat for a long weekend morning; the cherry version, with its lattice of whipped cream, will delight children and adults alike, and the truly grand Peach and Spice Upside-Down Cake with Brioche "Peaches" is a show-stopping confection, elegant enough for the Clintons to serve to the chancellor of Germany and the prime minister of England.

Even on the most important ocassions, Chef Mesnier believes that desserts don't have to be filled with butter and cream. Recipes like the wheat-free Carrot Cake, the dairy-free Orange Sherbert Cake with Glazed Oranges, and the low-fat Apricot Souffl - Cake with Apricot Grand Marnier Sauce satisfy guests with special dietary concerns but still meet Roland's exactingstandards for taste and presentation.

The easy-to-follow instructions for these time-tested recipes anticipate pitfalls and offer sensible suggestions for when it is worth to invest in high-end ingredients and equipment and when you can get by without them, and how to peel and slice fruit for the most attractive results. With Chef Mesnier taking you through every step of each carefully constructed recipe, you can be sure that your cakes will be delicious and spectacular every time.

Soon you will have mastered the basic recipes and a few of the more advanced techniques, and you will be able to develop a repertoire of your own. like Chef Mesnier, you'll be able to tailor your desserts to the tastes of your guests or the spirit of a celebration. Whether the table is lit by tapers and laid with your best silver or you are serving a few friends Sunday supper in the kitchen, you will be able to create sophisticated mouthwatering desserts that your guests will remember for weeks to come.

Judith Sutton - Library Journal

Mesnier was the White House pastry chef for 25 years. His first book, also with food writer Chattman, was Dessert University, a baking tutorial for home cooks with an emphasis on the French classics. This latest presents some of his favorite cake recipes that didn't make it into the first book, from First Ladies' Strawberry Cake to Orange Sherbet Cake to Croquembouche. Many of the cakes are quite simple, but each of the 22 basic recipes is accompanied by two somewhat more elaborate variations. Mesnier has an unintimidating style, and he provides glimpses at life at the White House along the way. For most baking collections.

Go to: Back to the Family or Spices of Life

Blending Book: Maximizing Nature's Nutrients

Author: Ann Wigmor

The Blending Book begins by examining the problems inherent in our way of eating. It looks at our diet, our eating habits, our internal structure, and our health problems. It then explains how blending can work to correct numerous types of ailments. By breaking down food outside the body, blending offers maximum nutrients with less internal effort. With digestive stress lessened, the body is then able to heal itself. This book offers dietary guidelines and detailed instructions on choosing blending equipment and using blending techniques. It also includes a wonderful collection of delicious kitchen-tested recipes.

Cookies Cakes and Pies or Insatiable

2009-01-03T02:12:00.000-08:00

Cookies, Cakes and Pies

Author: Robert Ros

In this collection of more than 50 recipes, you'll find scrumptious treats such as: Double Chocolate Chunk Cookies, Lemon Seed Poppy Loaf, Apple Torte with Almond Cream and much more.

Read also Back to Eden or Light Emerging

Insatiable: Tales from a Life of Delicious Excess

Author: Gael Green

With her passion for fine food and, above all, her appetite for love and life, Gael Greene traces her rise from a Velveeta cocoon in the Midwest to powerful critic of New York magazine. Love and food, foreplay and fork play, haute cuisine and social history--all become inextricably linked as the author lifts the lid on her most provocative subject yet--herself. Along the way there are tales of her saucy erotic adventures and intimate portraits of the culinary icons of our time--Julia Child, André Soltner, James Beard, among others--and revealing dissections of New York's legendary "in" spots, including Elaine's, Le Bernardin, Le Cirque, Odeon, and Balthazar.

The New York Times - Liesl Schillinger

Greene's book is a gustatory napkin-ripper that charts the rise of epicurean tastes, trendy restaurants and celebrity chefs, using the frequent crescendos of her own pulse as counterpoint. When she describes the circus at Le Cirque in 1977, she also confides her affair with the chef, Jean-Louis. When she raves about the French chef Jean Troisgros, who gave tutorials to well-heeled foodies at a Napa retreat, she also applauds his performance in the bedroom. And her elegy for Gilbert LeCoze of Le Bernardin includes a recollection of his skill at unsnapping her bra.

Publishers Weekly

As the title of her longtime New York magazine column (which ran from 1968 to 2000) suggests, Greene was indeed an "Insatiable Critic" and not just where food was concerned. Her fun memoir spices up the standard chronicle of food supped and wine sipped with breathless descriptions of sexual trysts, travel tales and signature fashions. Greene's sensual appetite was voracious and her affairs as abundant and indulgent as her meals; her more famous lovers included Elvis Presley, Clint Eastwood and Burt Reynolds. With chapter titles like "Splendor in the Foie Gras" and "Bonfire of the Foodies," the book brims with vivid and gluttonously gossipy prose, though it's occasionally repetitive, especially regarding the recent growth of "foodie" culture. At heart a singular story of Greene's gustatory and personal development, the book is also a history of culinary culture since the 1960s. She mentions world events that were occurring as she pursued her sybaritic lifestyle; describes her idols, contemporaries and famous chefs; and depicts spectacular meals throughout France, New York and beyond. This delicious read tells the story of America's haute cuisine awakening as written by the woman who had a seat at the table. (May) Copyright 2006 Reed Business Information.

Library Journal

New York magazine contributing editor and former restaurant critic Greene (Blue Skies, No Candy) serves up a feast in this memoir chronicling her involvement in the history of both the culinary and the sexual revolutions in the United States. A self-proclaimed sensualist, she artfully blends food and sex, liberally spicing talk of restaurants that changed the way Americans ate, chefs who elevated cooking to an art form or launched culinary movements, and food celebrities such as Julia Child and Craig Claiborne with tales of her bedroom encounters. Chapters with titles like "A Peanut Butter Kid in a Velveeta Wasteland" and "Splendor in the Fois Gras" whet the appetite and contain recipes (e.g., Almost Like Mom's Macaroni and Cheese, Infidelity Soup) that capture a memory or reflect a particular decade. Greene's focus is mainly New York restaurants, and that, together with her prose, might be an acquired taste, but the book is still an engaging account of the food world. Recommended for public and academic libraries.-Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

Kirkus Reviews

An outrageously fun memoir from novelist and longtime New York magazine dining critic Greene that reads more like Who-I-Slept-With rather than What-I-Ate. Greene, an upper-middle-class girl from Detroit, apparently tall and buxom, talked her way into bedding Elvis by age 21, in 1956, and from then on, nothing would stop her in love and career. "I was born hungry," she declares, referring to her appetite for both sex and food. In amusing, provocative vignettes, many sealed with a cozy favorite recipe ("Danish Meat Loaf"), she scampers through her 30-year career as dining critic for New York magazine. She discusses her travels to France and sexual emancipation during the swinging '60s; her long marriage to New York Times cultural critic and fellow foodie Don Forst; and numerous spectacular adulteries during her heyday in the '70s. Her novels are inspired by her sexcapades, specifically Doctor Love, which tracks her romance with porn star Jamie Gillis. Early freelance journalism for Cosmopolitan and others allowed Greene to interview stars like Clint Eastwood and Burt Reynolds, and she chronicles in purring detail her affairs with both ("Would I have done it just for the story?" she asks. "I wouldn't have not done it for anything"). Friendships with Craig Claiborne and Belgian publicist Yanou Collart opened doors for her and transformed her from a parvenu abroad into a veritable VIP; through James Beard, she first met Alice Waters, though Greene admits she admired the West Coasters from afar and remained a "hopelessly elitist voice speaking for a manic majority." Lively and large-spirited, her account sizzles. Name-dropping with relish.

Secrets of Slow Cooking or Literary Feasts

2009-01-02T16:31:00.000-08:00

Secrets of Slow Cooking: Creating Extraordinary Food with Your Slow Cooker

Author: Liana Krissoff

The slow cooker has been a true boon for the busy chef, but until now most slow-cooker recipes have been developed with an eye toward "forgetting" about the cooking rather than creating memorable dishes. That's about to change. With Secrets of Slow Cooking, author Liana Krissoff presents classics, both American and international, as well as new tastes, all featuring the freshest ingredients prepared in a satisfying and, as she puts it, "soulful" manner.

Beginning with easy tips for slow-cooker success, Krissoff then offers more than 60 recipes for extraordinary slow-cooked food. From appetizers to vegetables to main dishes to desserts, here are foods that will delight family and friends-Soy-Glazed Beef Short Ribs, Wild Rice with Cherries and Orange, Easiest Corn Chowder, Cassoulet with Homemade Sausage, Apricot and Chocolate Bread Pudding, and Chewy-Fudgy Brownies, to name but a few.

Also included are recipes that take full advantage of the slow cooker's capacity for even, low-heat temperature. For example, Tuna Poached in Extra-Virgin Olive Oil showcases an excellent method for cooking firm-fleshed fish, while Sake Punch demonstrates how a slow cooker becomes the perfect punch bowl for serving hot drinks.

Secrets of Slow Cooking will take your slow cooker from a convenient appliance to a treasured kitchen necessity.

Look this: Business Law Today The Essentials 2006 Business Law and Legal Environment Texts or Texas Real Estate

Literary Feasts: Inspired Eating from Classic Fiction

Author: Sean Brand

Our busy twenty-first-century lifestyle doesn't allow much time for us to enjoy the pleasures of a good meal. Literary Feasts aims to change that by restoring readers' desires to eat, drink, and be merry.

While Leopold Bloom fortified himself for his rambles through Dublin with a hearty breakfast of grilled kidneys with pepper, thinly sliced bread and butter, and a large pot of tea, James Bond started his days off with a half pint of chilled OJ, three scrambled eggs, two cups of black coffee, and a pack of Chesterfields. The lucky revelers invited to Jay Gatsby's mansion feasted on baked hams, pastry pigs, and turkeys bewitched to dark gold, all washed down with champagne served in glasses the size of finger bowls. And of course P. G. Wodehouse made sure that Bertie Wooster always dined in style.

The eating scenes gathered here -- drawn from the works of Dickens, Robert Louis Stevenson, Jane Austen, Mark Twain, Chekhov, Christina Rossetti, Louisa May Alcott, Shakespeare, and many other great writers -- will inspire even the most jaded of palates. Literary Feasts includes a bounty of practical ideas, too, on how readers can dress up, prepare the food themselves, and make truly memorable occasions. Literary Feasts is perfect for book lovers who live to eat.

Fast Food Nation or Only Bake Sale Cookbook Youll Ever Need

2009-01-01T01:24:00.000-08:00

Fast Food Nation: The Dark Side of the All-American Meal

Author: Eric Schlosser

FAST FOOD NATION - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the New York Times bestseller list - now available on cassette!

Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelling the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.

Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths - from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, even real estate. He also uncovers the fast food chains' efforts to reel in the youngest, most susceptible consumers even while they hone their institutionalized exploitation of teenagers and minorities. Schlosser then turns a critical eye toward the hot topic of globalization - a phenomenon launched by fast food.

Rob Walker

...Schlosser is a serious and diligent reporter..." "[Fast Food Nation] is a fine piece of muckraking, alarming without beling alarmist. —The New York Times

Atlanta Journal Constitution

'Fast Food Nation' should be another wake-up call, a super-size serving of common sense....

Boston Globe

...reminiscent of Upton Sinclair's 'The Jungle'.....

Time Out New York

Part cultural history, part investigative journalism and part polemic...intelligent and highly readable critique....

Book Magazine

National Magazine Award-winning journalist Schlosser spent three years studying the history of fast food, the business practices of its major chains and the nexus of agribusiness and chemical concerns behind it. Schlosser makes a powerful argument against an industry that exploits its workers, destroys the environment and creates an obese society in the relentless pursuit of profit. We learn about the chemical factories in New Jersey that manufacture fast foods' realistic and delicious flavors, and tour the filthy, Dickensian hell-hole of a modern meatpacking plant, where each year one in every three of its migrant workers can expect to suffer a serious injury. Most troubling, Schlosser argues that the influence of the meatpacking lobby on Congress largely prevents federal agencies from regulating the industry that Upton Sinclair first exposed nearly a century ago in The Jungle. This is in many ways a disturbing book, about much more than the already well-known public health implications of addictive, fattening and potentially disease-carrying foods. Beyond revealing what is actually in those burgers and fries, it shows why their cheap prices do not reflect their true human costs.
—Eric Wargo

Publishers Weekly

In this fascinating sociocultural report, Schlosser digs into the deeper meaning of Burger King, Auggie's, The Chicken Shack, Jack-in-the-Box, Little Caesar's and myriad other examples of fast food in America. Frequently using McDonald's as a template, Schlosser, an Atlantic Monthly correspondent, explains how the development of fast-food restaurants has led to the standardization of American culture, widespread obesity, urban sprawl and more. In a perky, reportorial voice, Adamson tells of the history, economics, day-to-day dealings and broad and often negative cultural implications of franchised burger joints and pizza factories, delivering impressive snippets of information (e.g., two-thirds of America's fast-food restaurant employees are teenagers; Willard Scott posed as the first Ronald McDonald until higher-ups decided Scott was too round to represent a healthy restaurant like McDonald's). According to Schlosser, most visits to fast-food restaurants are the culinary equivalent of "impulse buys," i.e., someone is driving by and pulls over for a Big Mac. But anyone listening to this audiobook on a car trip and realizing that the Chicken McNugget turned "a bird that once had to be carved at a table" into "a manufactured, value-added product" will think twice about stopping for a snack at the highway rest stop. Based on the Houghton Mifflin hardcover. (Jan.) Copyright 2001 Cahners Business Information.

Publishers Weekly

Schlosser's incisive history of the development of American fast food indicts the industry for some shocking crimes against humanity, including systematically destroying the American diet and landscape, and undermining our values and our economy. The first part of the book details the postwar ascendance of fast food from Southern California, assessing the impact on people in the West in general. The second half looks at the product itself: where it is manufactured (in a handful of enormous factories), what goes into it (chemicals, feces) and who is responsible (monopolistic corporate executives). In harrowing detail, the book explains the process of beef slaughter and confirms almost every urban myth about what in fact "lurks between those sesame seed buns." Given the estimate that the typical American eats three hamburgers and four orders of french fries each week, and one in eight will work for McDonald's in the course of their lives, few are exempt from the insidious impact of fast food. Throughout, Schlosser fires these and a dozen other hair-raising statistical bullets into the heart of the matter. While cataloguing assorted evils with the tenacity and sharp eye of the best investigative journalist, he uncovers a cynical, dismissive attitude to food safety in the fast food industry and widespread circumvention of the government's efforts at regulation enacted after Upton Sinclair's similarly scathing novel exposed the meat-packing industry 100 years ago. By systematically dismantling the industry's various aspects, Schlosser establishes a seminal argument for true wrongs at the core of modern America.

"Fast Food Nation presents these sometimes startling discoveries in a manner that manages to be both careful and fast-paced. Schlosser is a talented storyteller, and his reportorial skills are considerable." --Hartford Courant

Library Journal

It is not unusual, from time to time, to read expos s about the unhealthy quality of mass-produced American food. What makes this book special is its indictment of the enormous U.S. fast-food industry. The author, an award-winning contributor to Atlantic Monthly, contends that chains like McDonald's are significant contributors to global ill-health; ugly, homogeneous landscapes; an undertrained and unpromotable work force; and a widespread corporate conformity that discourages the very individualism that propelled these companies to their initial success. While excellently researched, Fast Food Nation is not at all dull but is peppered with acerbic commentary and telling interviews. Of critical importance is the end: just as the reader despairs of a solution, Schlosser outlines a set of remedies, along with steps to get them accomplished. Highly recommended. [Previewed in Prepub Alert, LJ 9/15/00.]--Wendy Miller, Lexington P.L., KY Copyright 2001 Cahners Business Information.

New York Times Book Review - Rob Walker

Schlosser is a serious and diligent reporter . . . An avalanche of facts and observations . . . Pretty compelling . . . A fine piece of muckraking, alarming without being alarmist. At the very least, Schlosser makes it hard to go on eating fast food in blissful ignorance.

New York Times - Michiko Kakutani

Eric Schlosser's compelling new book, Fast Food Nation, will not only make you think twice before eating your next hamburger, but it will also make you think about the fallout that the fast food industry has had on America's social and cultural landscape: how it has affected everything from ranching and farming to diets and health, from marketing and labor practices to larger economic trends...Fast Food Nation provides the reader with a vivid sense of how fast food has permeated contemporary life and a fascinating (and sometimes grisly) account of the process whereby cattle and potatoes are transformed into the burgers and fries served up by local fast food franchises.

Talk Magazine

Millions of Frenchman can't be wrong: American fast food really has homogenized the entire world. More that your postholiday diet's at stake with your next partly-beef patty. This is cultural history from the ground (round) up.

	Introduction	1
I.	The American Way
1.	The Founding Fathers	13
2.	Your Trusted Friends	31
3.	Behind the Counter	59
4.	Success	91
II.	Meat and Potatoes
5.	Why the Fries Taste Good	111
6.	On the Range	133
7.	Cogs in the Great Machine	149
8.	The Most Dangerous Job	169
9.	What's in the Meat	193
10.	Global Realization	225
	Epilogue: Have It Your Way	255
	Afterword: The Meaning of Mad Cow	271
	Photo Credits	291
	Notes	292
	Bibliography	356
	Acknowledgments	362
	Index	365

Book about: Hard Drive or Microsoft Office Excel 2007

Only Bake Sale Cookbook You'll Ever Need

Author: Laurie Goldrich Wolf

With more than 200 easy-to-follow recipes plus essential business advice, here is the secret to making your bake sale unforgettable!

The Only Bake Sale Cookbook You'll Ever Need includes everything necessary to turn any fundraising effort into a smashing success—from school bake sales to church potlucks to charity get-togethers.

With 23 varieties of rice krispie treats, delicious breakfast concoctions like pear spice muffins and five-grain cinnamon bread, holiday-themed desserts such as st. patrick's mini soda breads, and candy and confections like toffee marshmallow delights, these recipes stand head and shoulders above bake-sale standards like chocolate chip cookies and brownies from a box.

Laurie Goldrich Wolf and Pam Abrams give clear, easy-to-follow instructions about how to solicit donations and how to increase fundraising potential, in addition to the best set-up and publicity tips.

Take 201 fun, inventive recipes, add a dash of business savvy, and you'll find yourself with your most successful bake sale ever!

Publishers Weekly

Wolf and Abrams, have participated in all manner of bake sales, from Moveon.org's Bake Sale for Democracy to fund-raisers at their kids' schools, and all that time in oven mitts paid off in the form of 210 recipes that pass the bake sale test ("portable, delicious, and look great"). From Rice Krispie Treats-all 23 variations-to sections on brownies, muffins and cupcakes, this book demonstrates that bake sales needn't be boring. Every recipe includes serving and storage suggestions, and most offer tips for prep-time activities, such as crushing peppermint candies, as well as advice for safe transportation. For the time-deprived, the "Not From Scratch" section offers ideas for perking up slice-and-bake cookies and boxed-mix treats. Nutritional information is not provided (and real butter is heartily embraced), but there is a back-of-the-book "Special Diets" section with a trio of recipes: gluten-free, peanut-free and vegan. The business side of bake sales is covered, too: the introduction includes advice for soliciting donations, identifying and pleasing your bake-sale audience (resulting in higher sales) and creating enticing and appealing table displays. Another key tip from the authors: as in real estate, when it comes to setting up your bake-sale table, location is everything. (Apr.)

Crave or Complete Gluten Free Cookbook

2008-12-31T15:43:00.000-08:00

Crave

Author: Maureen McKeon

Chocolate can be as fancy or as simple as you like. Even a simple brownie or chocolate pound cake, when accompanied with ice cream or a fruit sauce and topped with chocolate curls, is transformed into a dessert as elegant as it is delicious. The flavors of fruits, nuts, and liqueurs marry perfectly with the superb richness of chocolate, creating endless possibilities for rich and delectable sweet treats.

A celebration of chocolate, Crave presents 150 recipes for delicious desserts, cakes, cookies, confectionery, and puddings, as well as fillings, frostings, sauces, and chocolate decorations. There are recipes for all occasions and all levels of expertise: from simple family favorites to elaborate recipes for special occasions such as weddings and birthdays. For those who understand chocolate, working with it is a great joy, but for others, it can seem unnecessarily intimidating. This book aims to demystify cooking with chocolate, featuring a techniques section, which gives hints for using and baking with this most evocative of foods.

Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations

Author: Donna Washburn

Enjoy the sensational food that is typically avoided in gluten-free diets.

Gluten-free foods needn't be plain or unappetizing. When there's a food allergy such as celiac disease, wheat intolerance or lactose intolerance, that usually means cooking two separate meals. That's no longer the case, however, thanks to the imaginative recipes in Complete Gluten-Free Cookbook. Everyone can enjoy these tantalizing recipes, which include everything from baked goods, pasta dishes, appetizers and family meals to mouthwatering desserts. Here is a sampling of the inspired gluten-free recipes, most of which have an egg-free variation:

• Asparagus risotto
• Wild rice latkes
• Skillet cornbread
• Bacon and tomato biscuits
• Coconut shrimp
• Curried beef with rice noodles
• Date orange streusel cake
• Cherry almond biscotti
• Pear hazelnut tart
• Shirley's old-fashioned donuts.

In addition to the 150 recipes, there is extensive information about various gluten-free flours, legumes and rices. Also included are tips and techniques for baking lactose-free and egg-free products, making the book helpful for those with other allergies.

Speaking Our Language: Are We All on the Same Page?
Understanding Whole Grains
The Gluten-Free Pantry
Lactose Intolerance
Egg-Free Baking Dips, Beverages, Soups and Salads
• 16 recipes
• Gluten Cross-Contamination in the Kitchen The Main Event
• 22 recipes Side Dishes
• 13 recipes Yeast-Free Biscuits, Muffins and Loaves
• Extra Baking Tips for Biscuits, Muffins and Loaves
• Working with Biscuit Mix
• Working with Muffin Mix
• 27 recipes Breads and Spreads
• Using Your Bread Machine
• Tips for Bread Machine Baking
• Tips for Mixer-Method Baking
• Make-Your-Own Bread Mixes
• Tips for Successful Starters
• A Page from Deanna's Diary
• 31 recipes Pies and Cakes
• 20 recipes Cookies, Squares and More
• 18 recipes

Equipment Glossary
Ingredient Glossary
Technique Glossary
References
About the Nutrient Analysis
Index

Book of Mediterranean Food or Chai

2008-12-31T07:02:00.000-08:00

Book of Mediterranean Food

Author: Elizabeth David

Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. In bleak postwar Great Britain, when basics were rationed and fresh food a fantasy, David set about to cheer herself --and her audience-- up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the Middle East. Some are sumptuous, many are simple, most are sublime.

Library Journal

These debuted in 1950 and 1955, respectively, thrusting the British-born David into the cooking limelight. She is credited with debunking a lot of myths involving foods and their preparation. These editions contain new forewords by Clarissa Dickson Wright, one of TV's famed Fat Ladies, who introduces the Mediterranean volume, and New Yorker columnist Molly O'Neill who offers her take on Summer Cooking. With the remarkable popularity of cooking shows, these might be more popular now. Copyright 2002 Cahners Business Information.

Book review: Windows on the World Complete Wine Course or The Taste of Conquest

Chai: The Spice Tea of India

Author: Diana L Rosen

Discover the sumptuous flavors, rich traditions, and healing powers of chai!

Spirited blends of spices such as anise, cinnamon, nutmeg, and cloves transform black tea into the rich, full-bodied elixir that has been enjoyed in India for centuries. As a warm, creamy treat with milk and honey or chilled as a summer cooler, healthful chai is the perfect beverage for any occasion.

In Chai you'll find:

-- 22 recipes for chai spice blends and variations from chai latt, to iced herbal chai

-- Stories of the chai experience from India and throughout the world

-- Recipes for chai scones, cookies, cakes, and more

-- Ayurvedic health benefits of chai spices

Traditional Foods Are Your Best Medicine or Cocktail

2008-12-30T19:20:00.000-08:00

Traditional Foods Are Your Best Medicine: Improving Health and Longevity with Native Nutrition

Author: Ronald F Schmid

This book traces the cause of many chronic health problems to our modern diet and shows how a return to traditional foods can improve one's well-being.

Modern medicine now recognizes that the present-day Western diet is responsible for many of today's chronic illnesses. Nutritionists and anthropologists have noted the decline in health that accompanies indigenous peoples' transition from traditional to modern diets. In Traditional Foods Are Your Best Medicine, Ron Schmid explains how a return to a traditional diet can help you reduce your risk of heart attack by 50 percent; fight allergies, chronic fatigue, arthritis, skin problems, and headaches; recover from colds and flu in a day or two; and increase your life-expectancy. Chapters focusing on the major food groups, common diets, and health goals enable you to tailor a diet to your special needs.

New edition, previously titled Native Nutrition.

Interesting book: Hot Flat and Crowded or The Senator and the Socialite

Cocktail: 200 Fabulous Drinks

Author: Jane Rocca

Two hundred tantalizing drink recipes made more delectable by witty commentary and fanciful illustrations.

To the uninitiated, a drink is just a drink. But connoisseurs know that what you sip is a statement and knowing one's poison is essential to making the right one. With style and sophistication, The Cocktail acquaints readers with the various personalities at the bar: gin bats its eyes behind a bookworm's glasses, whiskey scowls at passersby from the curb, and rum does a tipsy salsa with the bartender.

Featuring 200 concoctions with character, The Cocktail also shows readers the savoir faire of pairing drinks with occasions- mixing up a Rum Runner for an afternoon spent in bare feet and hammocks, or shaking up a 42 Flying Mules for a supercharged late night of raw emotion.

From Manhattans to Mojitos, Tibetan Mules to Southern Shags, The Cocktail covers drinks the world over from classics to trendy eyebrow-raisers. This charming book is divided into nine sections according to liquor-each introduced with a whimsically written profile:

- Champagne: The flirty, giddy staple, tottering around on heels, but not without substance and body- champagne is the leggy blonde who also boasts a degree in neuroscience.

- Gin: If gin had a wardrobe, it would be full of pleated skirts and ruffled shirts, lots of tweed and brooches.

- Tequila: Pin a red rose in your hair and dust on some bronzer-time to be saucy and brazen because, after all, the tequila made you do it. . . .

- Vodka: As racy as a Bond girl, as alluring as a fifties Hollywood starlet, and as compelling as a KGB agent dabbling in a little Russianroulette.

Throughout, Kat Macleod's collages personify cocktails as alluring women with devil-may-care airs-you'll want to cozy up to the bar with all of them. Both mischievous and elegant, this is a book to lift anyone's spirits.

About the Author: Jane Rocca writes for the Sydney Morning Herald, West Australian, HQ, and Harper's Bazaar, among others.

Kat Macleod is a freelance illustrator and graphic designer for fashion and publication projects.

Eat Dessert First or Simple Vegetarian Pleasures

2008-12-30T09:39:00.000-08:00

Eat Dessert First!: The Red Hat Society Dessert Cookbook

Author: Red Had Society

The Red Hat Society cooks are back! With a beautiful full-color dessert cookbook filled with enthusiasm, humor, and really good desserts.

"Life is uncertain, eat dessert first!" This beautiful cookbook maintains that you should "Eat Dessert Always!" Even the Red Hatters who no longer bother to cook regular meals will still strut their stuff with chocolate, meringues, pastries, and cakes.

Compiled by Red Hatters from around the country, this luscious collection ranges from simple to sublime, delightful to decadent. Beautiful full-color photos will inspire cooks of all ages and tempt cookbook buyers to add this book to their collection. More than 200 recipes include cakes, pies, candies, breads, puddings, cookies, and much more. For the non-cooks who still want to impress, there will be a special section of non-cook, easy-to-assemble desserts guaranteed to succeed.

The Red Hat Society Cookbook, published in the fall of 2006, was a huge success. Publisher's Weekly said, "The fun spirit of this cheery cookbook makes it a winner." The Red Hat Society Dessert Cookbook contains all new recipes; none are duplicated from the earlier cookbook.

Judith Sutton - Library Journal

"Life is uncertain-eat dessert first" is one of the mottoes of the Red Hat Society, an organization of women, now with more than a million members, determined to have fun growing old. This follow-up to the society's best-selling first cookbook, The Red Hat Society Cookbook, includes more than 200 recipes, contributed by "Red Hatters" from all over the country, for cakes and pies, cookies, frozen treats, beverages, and more. Sure to be popular, this is recommended for most collections.

Introduction     V
Cakes for Every Occasion     1
Savory Cheesecakes and Pies     53
Pastry Delights     91
Munchable Cookies     117
Mouthwatering Bars and Luscious Brownies     153
Old-Fashioned Favorites     191
Frozen Delights     211
A Medley of Other Sweet Pleasures     225
Brittles, Truffles, and Assorted Candies     245
Thirst-Satisfying Beverages     271
Index     283

Simple Vegetarian Pleasures

Author: Jeanne Lemlin

Jeanne Lemlin is aware that we're all vegetarians some of the time and that what we crave is delicious food that is quick and simple to prepare. In Simple Vegetarian Pleasures, she shares her dedicated, relaxed approach to good food with two hundred tempting recipes for flavorful meals.

The flexibility and range of Jeanne's recipes encourage you to take advantage of seasonal fruits and vegetables, and her menu suggestions for every occasion help frazzled cooks move serenely, almost effortlessly from soup to nuts. With tips for keeping your pantry and refrigerator stocked to simplify meal preparation and vibrantly flavored recipes - for stovetop dishes, make-ahead casseroles and gratins, rich vegetable stocks, salads, and a range of pizzas, quesadillas, sandwiches, and vegetarian burgers -vegetarian cooking becomes easy, fast, and fabulous. Whether you're vegetarian all the time or occasionally enjoy a meatless dish, Jeanne Lemlin has your food right here - simply delicious and deliciously simple.

Winning Dishes:

Chickpea Salad with Fennel, Tomatoes, and Olives
Spinach Soup with Couscous and Lemon
Garlic Mashed Potatoes
Portobello Mushroom and Caramelized Shallot Omelette
Nantucket Cranberry Cake

Trish Hall

Ms. Wolfert does not just writer recipes; she writes about the recipes, and about the food, and about the people who make the food. —New York Times

Cooks Source

Simple Vegetarian Pleasures is, above all, a collection of recipes that will awaken your palate to the pleasures of vegetarian cooking, simply and easily.

Publishers Weekly

Lemlin (Main-Course Vegetarian Pleasures; Quick Vegetarian Pleasures) adds to her meat-free oeuvre with this unpretentious repertoire of quick-to-prepare vegetarian dishes. Without precisely defining "simple," Lemlin uses her introduction to give suggestions for stocking a pantry and a brief rundown on vegetarian nutrition. Recipes are fairly basic, although special touches enliven Mesclun Salad with Dried Apricots and Spiced Nuts; Beer Pizza (the brew's in the crust) and Coconut Lime Rice. Innovative approaches evidenced in such recipes as Tiny Eggplant Turnovers (thin slices of eggplant folded like ravioli around a goat cheese filling) accompany standards along the lines of Kale, Butternut Squash and White Bean Soup; Black Bean and Red Onion Burgers; and Macaroni and Cheese. Chapters like the one on tofu and tempeh dishes (Marinated Fried Tofu and Vegetable Salad with Mesclun, Baked Tofu and Mushrooms Hoisin, Garlicky Tempeh and Potato Ragout) open with useful tips (buy sealed tofu, because the loose variety is a breeding ground for bacteria). The chapter of breakfast recipes and that titled Pizzas, Burgers, Sandwiches, Quesadillas, Etc. brim with good ideas. Lemlin's refreshing, no-nonsense, unproselytizing attitude inspires. (May)

Library Journal

Haedrich (Simple Desserts, LJ 8/95) says that few of the many vegetarian cookbooks around are "grounded in the reality of family life," but his new book should remedy the situation. His four children have grown up on a vegetarian diet, and there are lots of kid-friendly recipes here, as well as advice on feeding a family with different likes and dislikes. Some of the recipes include variations or options for grownups only, and although Haedrich isn't a strict vegetarian, his partner (as he identifies her) is, and she's contributed some vegan recipes and alternatives. Any parents who are committed to a vegetarian diet should be interested in Haedrich's new book. Lemlin, who has written a number of excellent vegetarian cookbooks (including Main-Course Vegetarian Pleasures, LJ 4/15/95), is less concerned with avoiding dairy products, chocolate, and so forth than Haedrich is, but she is no less aware of the time constraints facing busy family cooks. She offers an attractive collection of quick and easy recipes, often with make-ahead suggestions. With its simple but fairly sophisticated recipes, Lemlin's latest should appeal to "sometime" as well as "all the time" vegetarians. Recommended for most collections.

The Measure of Her Powers or Simply Elegant Soup

2008-12-29T22:58:00.000-08:00

The Measure of Her Powers: An M. F. K. Fisher Reader

Author: M F K Fisher

Spanning six decades and more than twenty books by our most famous epicure, The Measure of Her Powers reveals the sharp wit and affectionate humor of Mary Frances Kennedy Fisher.

Gathering journals, letters, translations, and selections from her many books, The Measure of Her Powers showcases Fisher's versatility, providing new readers and loyal fans alike with a sampler from her wide-ranging body of work.

M.F.K. Fisher is a perennial literary favorite. Her evolution from an uncertain young woman to a feisty elder with opinions about everything continues to fascinate readers who understand the complexities of life's hungers.

New interesting book: Applied Data Communications or Entrepreneurial Finance

Simply Elegant Soup

Author: George Morron

GEORGE MORRONE was named San Francisco's 2001 Chef of the Year. He has headed some of the nation's most elite kitchens, including San Francisco's four-star Aqua and Fifth Floor. He currently lives in Berkeley, California.

What People Are Saying

Charlie Trotter
George Morrone has always had a gifted touch, but with this delightful book he zeros in on something we all love--basic, delicious, comforting food, all in the form of satiny, unctuous, enticing soups! With Simply Soup, Chef Morrone takes Four Star restaurant ideas and distills them for the home cook.
Congratulations George, you've produced a winner!

San Francisco Flavors or Charlie Palmers Practical Guide to the New American Kitchen

2008-12-29T12:16:00.000-08:00

San Francisco Flavors: Favorite Recipes from the Junior League of San Francisco

Author: Junior League of San Francisco

Enjoy a little bit of San Francisco wherever you live. Following on the runaway success of their previous two recipe collections, the Junior League of San Francisco is back with San Francisco Flavors, an all-new cookbook of Junior League favorites. Packed with tips from San Francisco's most celebrated chefs and sommeliers, San Francisco Flavors captures all the excitement of eating around the Bay Area. From appetizers to entrees to brunch and dessert, here are classics updated with a San Francisco twist, as well as sophisticated contemporary creations, and a wide range of recipes influenced by San Francisco's vibrant ethnic communities. With an introduction by Alice Waters of the legendary Chez Panisse restaurant, this beautifully photographed book evokes the vitality of this endlessly diverse and food-loving city.

THE JUNIOR LEAGUE OF SAN FRANCISCO is an organization of women committed to promoting volunteerism, developing the potential of women, supporting families, and improving the community through the effective action and leadership of trained volunteers. All of the proceeds from this book go to support this charitable work.

Go to: Creating Web Pages For Dummies or Microsoft Expression Web for Dummies

Charlie Palmer's Practical Guide to the New American Kitchen

Author: Charlie Palmer

Charlie Palmer's Practical Guide to the New American Kitchen is the first entirely waterproof, durable, and stain-resistant cookbook. Since 1988, when he opened New York City's Aureole, Palmer has set the standard for excellence in New American cuisine. Now he brings his expertise to a cooking manual for casual cooks full of inspiring recipes and essential information, including 135 entrйe, appetizer, and dessert recipes; which cookware, kitchen tools, and knives to buy for your kitchen; essential ingredients; how to plan menus and mix and match courses; and wine recommendations for each menu.

Enjoy Chinese Cuisine or Joseph C Piscatellas Healthy Heart Cookbook

2008-12-29T00:35:00.000-08:00

Enjoy Chinese Cuisine (Quick and Easy Series)

Author: Judy Lew

Quick & Easy Enjoy Chinese Cuisine will guide even the most novice cook through the necessary techniques for preparing these delicious, easy-to-follow recipes-all of the recipes have been developed and tested in Chinese cooking classes. Additionally, this accessible volume includes some of the authors personal favorites, which have been handed down in her family for generations.

With recipes that are inexpensive and use readily available ingredients, step-by-step color photographs for each recipe, suggestions for substitutions, and a unique menu chart, Quick & Easy Enjoy Chinese Cuisine makes Chinese cooking both simple and enjoyable.

ABOUT THE AUTHOR
Judy Lew lives in Seattle and is the Director of the Uwajimaya Cooking School. She is well known for her cooking classes and her appearances on local radio and television programs.

Shirley Reis - KLIATT

This is a great book for beginning cooks who want to learn the basics of Chinese cooking. Every recipe is accompanied by several color illustrations that show exactly how to prepare the dishes in exquisite detail. All recipes feature ingredients readily available in grocery stores. Sample recipes: Fried Won Ton, Hot & Sour Soup, Fried Rice, Seafood Chow Mein, Almond Breaded Chicken, Black Bean Sauce Spareribs, Stuffed Mushrooms, Prawns with Lobster Sauce. A special section includes metric conversion tables along with cutting and cooking methods in addition to menu planning, customs, basic equipment and a glossary. This book really demystifies Chinese cooking. (Quick and Easy). KLIATT Codes: JSA-Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 120p. illus. index., Ages 12 to adult.

	Foreword	3
	Acknowledgment	4
	Basic Tips	5
	Metric Tables	8
	Dim Sum and Appetizers
	Fried Won Ton	10
	Sweet and Sour Sauce	11
	Egg Rolls	12
	Shrimp Dumpling	14
	Pot Stickers	16
	Steamed Barbecued Pork Buns	18
	Baked Barbecued Pork Buns	20
	Chicken Rolls	22
	Curry Turnovers	24
	Siu Mai	26
	Soups
	Basic Soups	28
	Basic Chicken Stock (from bones or whole chicken)	29
	Won Ton Soup	30
	Sour and Hot Soup	32
	Corn Soup	34
	Seaweed Soup	36
	Rice and Noodles
	Fried Rice (long grain)	38
	Steamed White Rice	39
	Tomato Beef Chow Mein	40
	Pan Fried Noodles	41
	Pork Chow Mein	42
	Seafood Chow Mein	44
	Mandarin Pancakes	46
	Meats and Poultry
	Basic Sauce Meats or Vegetables	48
	Basic Sauce	49
	Bon Bon Chicken	50
	Steamed Chicken	51
	Sweet and Sour Chicken	52
	Spicy Fried Chicken	53
	Almond Breaded Chicken	54
	Miniature Drum Sticks	56
	Hot Spiced Chicken	57
	Glazy Sauced Chicken	58
	Oyster Sauce Chicken	59
	Hoisin Sauce Chicken	60
	Barbecued Spareribs	61
	Sweet and Sour Spareribs	62
	Black Bean Sauce Spareribs	63
	Barbecued Pork	64
	Spicy Ground Pork	66
	Spicy Beef	67
	Broiled Ginger Steak	68
	Ginger Beef	69
	Oyster Sauce Steak	70
	Seafoods
	Fish with Soy Bean Paste	72
	Steamed Fish with Ginger	73
	Sweet and Sour Fish	74
	Crab with Black Bean Sauce	76
	Poached Whole Fish	78
	Stir-Fried Clams	79
	Stir-Fried Geoduck with Vegetables	80
	Deep-Fried Prawns	82
	Spicy Prawns	83
	Prawns with Lobster Sauce	84
	Spicy Shrimp Salad	86
	Vegetables, Eggs and Tofu
	Chicken Maifun Salad	88
	Chicken with Almonds	89
	Pea Pods with Beef	90
	Broccoli with Beef	91
	Chinese Greens with Chicken	92
	Stuffed Mushrooms	94
	Prawns with Vegetables	96
	Pork with Scrambled Eggs	98
	Egg Fu Yung	100
	Deep-Fried Stuffed Tofu	102
	Spicy Tofu	104
	Information
	Cutting Methods	106
	Cooking Methods	108
	Menu Planning	110
	Customs	112
	Basic Equipment	113
	Glossary	116
	Index	119

New interesting textbook: Lose It for Life or American Yoga Associations Easy Does It Yoga

Joseph C. Piscatella's Healthy Heart Cookbook: Over 700 Recipes for Every Day and Every Occasion

Author: Joseph C Piscatella

Joseph C. Piscatella's five ground-breaking books on eating and health have sold nearly 2 million copies collectively. At long last, he has combined his hundreds of diverse, easy-to-follow and good-for-you recipes into this one new volume. And as a smart cook is a well informed one, this generous collection includes nutritional information with every recipe, plus an extensive nutritional guide featuring fat grams, calories, and other information about the widest array of foods and ingredients.

This mammoth cookbook has mouthwatering surprises on every page, and is a great step toward a longer, healthier, and happier life.

Seafood Twice a Week or You Too Can Create Stunning Watermelon Carvings

2008-12-28T15:54:00.000-08:00

Seafood - Twice a Week

Author: Evie Hansen

Did your doctor tell you to eat Seafood Twice a Week? Have you wanted to put more seafood into your diet? Then this is the book for you. Inside you'll find easy, quick recipes (most can be prepared in 15 minutes or less); tasty meals that are low in fat, cholesterol and calories; and inexpensive, budget conscious favorites.

Look this: Summer Gatherings or Tucson Cooks

You Too Can Create Stunning Watermelon Carvings

Author: Jay Ball

A popular pumpkin carver demonstrates a unique approach on creating stunning works of art out of watermelons.

50 Best Pizzas in the World or Kaiseki

2008-12-28T05:13:00.000-08:00

50 Best Pizzas in the World: The Irresistible Winners of the Passion for Pizza Contest

Author: Honey Zisman

For everyone who loves pizza but is tired of the same old take-out slice. For everyone who sees a round of pizza dough (whether store-bought or homemade) as a blank canvas. For everyone who believes pizza is the most delicious, versatile, fun-to-eat food in the world. . .Here are the winners of the nationwide Passion for Pizza contest--50 recipes for traditional, hearty, veggie, meat, seafood, appetizer and dessert (yes, dessert) varieties of America's favorite food. Among the selections are:Hot Sausage and Pepper PizzaVidalia Onion PizzaPizza PrimaveraProscuitto and Broccoli PizzaEggplant Marinara PizzaFive Cheese Roasted Garlic PizzaCanadian Bacon and Vegetable PizzaSpicy Chicken and Bean PizzaPizza Pot PieChoclate Pizzaand many more.Also included are pizza recipes from top restaurants across America, plus the salads, sauces, crusts, and notes on ingredients to make your pizza kitchen complete.

Book about: Anatomy of Motive or Lion of Jordan

Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant

Author: Yoshio Murata

A STUNNING JOURNEY IN DAZZLING PHOTOS AND INSIGHTFUL TEXT THROUGH THE COURSES OF JAPAN'S MOST ELEGANT AND ARTISTIC CUISINE.

The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and KAISEKI, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery.

Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master.

Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honored guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms.

Vintage Humor for Wine Lovers or Masters of American Cookery

2008-12-27T19:32:00.000-08:00

Vintage Humor for Wine Lovers

Author: Malcolm Kushner

About the Author

Malcolm Kushner, "America's Favorite Humor Consultant," is an internationally acclaimed expert on humor and communications. His previous books include Public Speaking For Dummies (IDG Books) and The Light Touch: How To Use Humor For Business Success (Simon & Schuster).

Masters of American Cookery: M. F. K. Fisher, James Andrews Beard, Raymond Craig Claiborne, Julia Mcwilliams Child

Author: Betty Fussell

Ever since American soldiers returned home after World War II with a passion for pâté and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover’s delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition.

Pasteles or Italian Food

2008-12-27T10:51:00.000-08:00

Pasteles

Author: Maite Rodriguez Fischer

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 sushi, fish, salad, and wok recipes put elegant appetizers and entrees within reach of the novice cook. Each book in the series contains 50 recipes.

New interesting book: Blender Bible or Kitchen Con

Italian Food

Author: Elizabeth David

Elizabeth David's Italian Food was one of the first books to demonstrate the enormous range of Italy's regional cooking. For the foods of Italy, explained David, expanded far beyond minestrone and ravioli, to the complex traditions of Tuscany, Sicily, Lombardy, Umbria, and many other regions. David imparts her knowledge from her many years in Italy, exploring, researching, tasting and testing dishes. Her passion for real food, luscious, hearty, fresh, and totally authentic, will inspire anyone who wishes to recreate the abundant and highly unique regional dishes of Italy.

Library Journal

France and Italy are especially famous for wine and food. David studies and analyzes cooking the way a scholar analyzes literature, and, as a result, her titles are far more than just cookbooks. Along with the recipes, of which there are many, she explains at length the histories of the dishes and offers splendid advice on serving wine with the meals. Both volumes, published in 1960 and 1958, respectively, contain forewords by Julia Child. Italian Food was the author's personal favorite.

Cupcakes or Hospitality Management Accounting

2008-12-26T23:10:00.000-08:00

Cupcakes: From the Cake Mix Doctor

Author: Anne Byrn

Cupcake magic...Cupcakes are celebratory, cupcakes are comforting, cupcakes are peel-back-the-paper and tickle-your-inner-child treats that elicit smiles wherever they appear.

But leave it to bestselling cookbook author Anne Byrn to take cupcakes to the next level. Proving that cupcakes can do everything a big cake can do, only better, here are 135 dazzling recipes —and you'll never believe they started with a mix.

Publishers Weekly

From chocolate ganache to toppings with panache, this latest addition to the Cake Mix Doctor canon offers creative ideas and 135 recipes for tiny, delicious cakes. The detailed table of contents and alluring cupcake likenesses in the opening assemblage of photos will have readers salivating. The Cupcakes with Class chapter offers tasty elegance, from Cappuccino Chip to Harvey Wallbanger (which contains vodka and liqueur). Kids' cupcakes range from Cotton Candy to Caterpillar, and priorities delightfully in place, Byrn provides party-planning suggestions for favors and activities that complement the cupcakes. Helpful hints abound via "The Cupcake Doctor Says" tidbits, which appear throughout the book, and mini-essays that ponder questions such as "What's a Muffin? What's a Cupcake?" The Muffins: Breakfast Cupcakes chapter suggests ways to move beyond the classic blueberry (though Byrn offers a new take on that standby, too); Cupcake Cousins and Cupcake Creations will give do-it-yourselfers the confidence to try making fancy desserts in muffin tins. Fans of the regular QVC guest will already know that homemade frostings are a must, "the strand of pearls setting off the classic little black dress." Recipes for creams, glazes, frostings and sauces will help cupcake chefs "experiment and enjoy." (May) Copyright 2005 Reed Business Information.

Library Journal

The Cake Mix Doctor's many fans will be delighted that she has returned to sweet baking (her last book, The Dinner Doctor, just didn't have the same appeal as her other two Cake Mix Doctor titles). Here, Byrn presents 135 recipes for cupcakes for any occasion-from "cupcake cousins," such as Mini Strawberry Trifles baked in a muffin pan, to Breakfast Cupcakes (a.k.a. muffins) to Jelly Doughnut Cupcakes-along with an assortment of toppings, frostings, and glazes. There are imaginative cupcakes just for kids, fancy ones for adults, and elegant creations like a Cupcake Wedding Cake. The opening essay includes 16 full-color photographs. For all baking collections. Copyright 2005 Reed Business Information.

Cupcakes 101 (p. 4)
Mastering the art of the cupcake, from mixing the batter to frosting and decorating. The pans, the pantry, and all you need to know to tote cupcakes to school functions, potlucks, and family reunions.

Cupcakes with Class (p. 22)
No one outgrows the love of cupcakes. Rich in sophisticated flavors, these are the desserts to serve at your most elegant dinner party: Warm Chocolate Cupcakes with Molten Centers, Cherry Cheesecake Cupcakes, Fresh Pear and Gingerbread Cupcakes with a Creamy Lemon Frosting, and Coconut Snowballs.

Cupcakes for Kids (p. 94)
Loaded with kid appeal, these cupcakes are irresistible no matter what your age is. Try Butterfly Cupcakes with Pastel Frostings, Pineapple Banana Smoothie Cupcakes, Buried Treasure Cakes, Peanut butter Surprises, and A Cupcake Zoo, or one of the many other treats in this chapter.

Celebration Cupcakes (p. 170)
Special occasions deserve the most festive cupcakes. make Strawberry Rose Cakes for Valentine's Day, Fireworks Confetti Cupcakes for the Fourth of July, Pilgrims' Hats for Thanksgiving, and adorable Snowman Cupcakes for the winter holiday season.

Muffins: Breakfast Cupcakes (p. 220)
Freshly baked, warm muffins make a delicious sart to the day, and this chapter has plenty of favorites, both sweet and savory: Blueberry Yogurt Streusel Muffins, Butter Pecan Banana Muffins, Easy Granola Muffins, and Green Chile and Corn Mini Muffins, to name a few.

Cupcake Cousins (p. 272)
Desserts with cupcake aspirations:Mini Strawberry Trifles, Fresh Raspberry Cream Cakes, Little Chocolate Bar Cakes, and Mini Créme Brûlées—all made in a cupcake pan.

Cupcake Creations (p. 296)
When is a cupcake not a cupcake? When it becomes part of a wreath or a wedding cake or an artist's palette or a bouquet. With the right decorations, cupcakes can be used to form a magical centerpiece for any party.

Frostings and Glazes (p. 316)
A cupcake just isn't a cupcake without that final touch—a pretty swirl of homemade frosting or glaze. There are twenty-five to choose from, including Chocolate and malted Milk Buttercreams, Creamy Lemonade, Butterscotch Maple, and Caramel Pan Frostings. And an easy Basic Chocolate Ganache. What could be better?

Hospitality Management Accounting

Author: Martin G Jagels

The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. It offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

New American Chef or Educating Peter

2008-12-26T13:29:00.000-08:00

New American Chef: Cooking with the Best of Flavors and Techniques from Around the World

Author: Andrew Dornenburg

America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world
Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines:
* Japanese
* Italian
* Spanish
* French
* Chinese
* Indian
* Mexican
* Thai
* Vietnamese
* Moroccan
Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from José Andrés of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.

Publishers Weekly

Dornenburg and Page (Chef's Night Out; Becoming a Chef) collaborate successfully once more, bringing together the international inspirations that today's chefs draw from. As unusual, often imported ingredients become more readily available, the authors believe that "there is an exciting opportunity for experimentation and exercising creativity. On the other hand, experimentation-particularly in the hands of an inexperienced chef-can be disastrous." Dornenburg and Page address this problem by bringing together 10 fundamental international cuisines in one handy volume. Drawing on the knowledge of the leading exponents of each fare, and liberally sprinkling in quotations, they distill these styles, ingredients and techniques into a philosophy that can guide the chef or the inspired home cook to produce authentic results. Whether focusing on Japanese or Moroccan cuisines, the authors call for advice upon the likes of such notables as Paula Wolfert, Rick Bayless and Daniel Boulud, who provide not only their expertise but also their recipes. Each section is divided into the fundamentals, including a culinary map, flavor palette, ingredients and techniques as well as a suggested reading list from cookbook shop notable Nach Waxman, before finishing with several timeless recipes that provide a basic repertoire. Most recipes require a certain level of knowledge and competence, but some, such as the clean-tasting Gazpacho Andaluz and vibrant Chicken Tangine with Prunes, are within reach of any cook. The finished work is deceptively thorough, but it works better as a guide to the values, tastes and methods that form each cuisine than as a recipe book. (Oct.) Copyright 2003 Reed Business Information.

New interesting book: The Arthritis Cure or Gut Solutions

Educating Peter: How I Taught a Famous Movie Critic the Difference Between Cabernet and Merlot or How Anybody Can Become an (Almost) Instant Wine Expert

Author: Lettie Teagu

Lettie Teague knows wine. She has been the wine editor at Food & Wine magazine for almost a decade. The only question she is asked more than "Can you recommend a great wine for under $10?" -- great cheap white: Argiolas Costamolino Vermentino from Sardinia; great cheap red: Alamos Malbec from Argentina -- is "What is the best way to learn about wine?"

After many years of fielding these questions, Lettie was determined to debunk the myth that learning about wine is hard. She decided to find just one wine idiot and teach him a few fundamentals -- how to order off a restaurant wine list without fear, approach a wine merchant with confidence, and perhaps even score a few points off a wine snob.

Enter her neighbor, good friend and complete wine neophyte Peter Travers, Rolling Stone magazine's longtime film critic.

Peter Travers proved the perfect Eliza Doolittle to Lettie's Professor Higgins. As a film critic he made bold pronouncements ("This movie stinks," which could be readily translated to "This Cabernet tastes like Merlot") and exhibited a finely tuned visual sense ("The cinematography could be improved" could easily become "This wine is too white"). But, most important, Peter knew almost nothing about wine.

As Lettie begins their lessons, Peter puts down his ever-present glass of "fatty" Chardonnay and learns that there is a huge world out there full of all kinds of wine. He is taught to swirl his glass to release the wine's aromatic compounds -- or esters -- above the rim and vows, "I'm going to do that for Martin Scorsese next time I see him. I'll volatize my esters for him."

Thus Lettie enlightens her wine-challenged but film-savvy friend aboutthe Facts of Wine: how to hold a glass; the vocabulary of wine; how wine is made; how to read labels; how to tell the difference between grape varieties; how to make sense of vintages; how to glean information about a wine simply by looking at the shape and color of the bottle; and an overview of the great wine regions of the Old World and the New.

Finally, after many fact-filled, hilarious lessons, Lettie takes Peter to the most famous American wine region of all, Napa Valley, where he hobnobs with wine and Hollywood royalty and finally puts his new skills to the test in the real world.

Part buddy movie, part serious wine tutorial, Educating Peter is as much a treat for oenophiles in on the joke as it is for beginners who think Chablis is a brand name of wine.

Publishers Weekly

When Teague, the wine editor for Food & Wine, first takes Rolling Stonefilm critic Peter Travers in hand, he's the sort of uninformed drinker who rarely spends more than $10 on a bottle and inevitably ends up selecting bad vintages. So Teague (Fear of Wine) starts pouring him selections from around the world. Each region gets its own chapter, transitioning between the tastings and Teague's general recommendations. Later, after a visit to Napa Valley, she takes Travers out to dinner to see if he'll be able to interact with sommeliers and match wine to various courses, then visits an assortment of shops to show him what to look for when building his own collection. She corrects his vocabulary when he says a wine has "a fatness to the swirl" instead of "good viscosity." He stubbornly resists New Zealand vintages because director Peter Jackson criticized them, and complains that green wine bottles keep him from seeing how red the wine is. Novice tasters can add this pleasure to more traditional guides, while enjoying the entertainment value. (Mar. 13)

The Dictionary of Modern Herbalism or Non Commercial Food Service Managers Handbook

2008-12-26T01:48:00.000-08:00

The Dictionary of Modern Herbalism: The Complete Guide to Herbs & Herbal Therapy

Author: Simon Y Mills

•An indispensible guide to the herbal remedies most used in the Anglo-American and European traditions.
• Defines each remedy in terms of its main pharmacological actions and usual therapeutic applications.
•A useful reference to the application of traditional medicines for modern health problems, for both professional and lay use.
• SIMON MILLS is President and Director of Research of The National Institute of Medical Herbalists, and he runs a private medical herbal practice in Devonshire, England.

New interesting book:

Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches

Author: Douglas Robert Brown

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 600-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book's 19 chapters cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. The new companion CD-ROM contains all the forms in the book in PDF format. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars.

Pillsbury Appetizers or Sweet Serendipity

2008-12-25T16:07:00.000-08:00

Pillsbury Appetizers: Small Bites Packed with Big Flavors from America's Most Trusted Kitchens

Author: Pillsbury Editors

Pillsbury makes it easy to entertain with more than 300 recipes for cold and hot appetizers, along with creative theme menus to jump-start the party. So go ahead and make some fun!

• Dips, Spreads and Salsas

• Meatballs, Wings and Ribs

• Kabobs, Canapés and Crostini

• Roll-Ups, Mini Pizzas and Snack Mixes

• Antipasti, Spring Rolls and Empanadas

• Plus—Cocktails, Punches

• and Fun Nonalcholic Beverages

New interesting textbook:

Sweet Serendipity: Delightful Desserts and Devilish Dish

Author: Stephen Bruc

Marilyn Monroe's favorite was Miss Milton's Lovely Fudge Pie, and she'd eat it wearing nothing but Chanel No. 5 and a raincoat. Andy Warhol always savored the Lemon Icebox Pie, stealing bites while he watched and sketched other diners through cutout holes in a newspaper he held upsidedown in front of his face. Jacqueline Kennedy Onassis came for the frozen hot chocolate and brought JohnJohn and Caroline, who now brings her children.
Where did all these luminaries and many more devour these sinful treats? At Serendipity 3, New York's legendary dessert restaurant and boutique. The restaurant's history is as rich as its desserts, and this book, commemorating its fiftieth anniversary, lets you indulge in both.
Founded in 1953, before the concept of theme restaurants even existed, Serendipity was one of the first restaurants in the country to turn dining into a theatrical experience, to create an ambiance as fun as the food that was served. Located near Bloomingdale's in one of New York's toniest East Side neighborhoods, Serendipity fills two floors of a historic townhouse. Decked out with original Tiffany lamps, black-and-white floors, fabulous Victorian oversized posters, and idiosyncratic adornments such as a huge clock and metal horse, the restaurant takes you down the rabbit hole into a fairytale world.
The desserts, represented by seventy-five recipes in this book, make everyone feel like a kid again. Many evoke the comfort of grandmother's kitchen, but many also have a creative, irreverent kick to them. Since many are based on heirloom recipes from one of the founders' families, all the recipes are easily achieved at home and can make fun projects for the wholefamily.
Among the recipes included:

Cheesecake Vesuvius
Strawberry Fields Sundae
Chocolate Chip Pizza
Chocolate Blackout Cake
Lemon Rain Drops
Frozen Tutti Frutti

Library Journal

Serendipity is a one-of-a-kind ice cream shop/caf /boutique on New York City's Upper East Side, as popular today as when it opened 50 years ago. It has always attracted a mix of celebrities, as well as families with kids, and Bruce, one of the three original owners, reminisces about the early days (when Andy Warhol would pay his check with a piece of rejected artwork) and memorable moments (Greta Garbo stopped in to browse one day but left as soon as she was recognized). The caf serves a mix of savory items, including foot-long hot dogs and omelets with caviar, but its most famous creation by far is Frozen Hot Chocolate. The recipes here are all for its indulgent desserts. For area libraries and larger baking collections. Copyright 2004 Reed Business Information.

Le Repertoire de la Cuisine or Slow Cooker Magic in Minutes

2008-12-25T05:26:00.000-08:00

Le Repertoire de la Cuisine: A Guide to Fine Foods

Author: Louis Saulnier

This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.

Books about: Overcoming Binge Eating or The Pritikin Edge

Slow Cooker Magic in Minutes (Favorite Brand Name Series)

Author: Staff of Publications International

and/or stickers showing their discounted price. More about bargain books

Russian Heritage Cookbook or Convection Oven Cookery Revised

2008-12-24T18:44:00.000-08:00

Russian Heritage Cookbook

Author: Lynn Visson

Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian йmigrй community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.

Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp а la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine.

Library Journal

In this revised and expanded edition of The Complete Russian Cookbook (originally published in 1988), Visson, a writer and interpreter whose parents emigrated from Russia, was able to incorporate new recipes from young and old cooks in Russia, all eager to preserve the traditional recipes of their homeland. (The first edition contained recipes primarily from members of New York City's emigre community.) Included here are dozens of recipes, many hearty, homey dishes along with those reserved for special occasions. Although Visson provides a general introduction to Russian food, and individual chapters open with more specific detail, few recipes include headnotes. Visson's ambitious book also lacks the charm of Catherine Cheremeteff Jones's recent memoir with recipes, A Year of Russian Feasts, but most collections will still want it for the sheer number of recipes it contains. Copyright 2004 Reed Business Information.

Interesting textbook: Atkins Journal Package or Juicing for Life

Convection Oven Cookery, Revised

Author: Christie Katona

A delicious collection of recipes for your new convection oven

more than 100 easy-to-follow recipes
recipes for every course
descriptions of various models of convection ovens; how they operate; how to take care of them
tips and techniques for using your convection oven
instructions for converting your favorite recipes to convection oven cookery

Wine Food and Friends or Slow Cookers

2008-12-24T07:03:00.000-08:00

Wine, Food and Friends

Author: Karen MacNeil

Wine and cooking enthusiasts will know immediately that they have uncorked something truly magical with Karen MacNeil's Wine, Food & Friends. This book combines the culinary expertise of Cooking Light with the wine connoisseurship of Karen MacNeil, today's preeminent wine authority. Award-winning author, lecturer, and television personality, Karen is a champion when it comes to the enjoyment of food and wine, which she summarizes in "The Only Ten Principles of Matching Wine and Food You'll Ever Need." Pair Karen's zeal for the art of wine with more than 150 Cooking Light kitchen-tested recipes and you have all the ingredients you need to reach new levels of gastronomical glory.

Features:

Build your culinary knowledge base by combining 30 top-rated menus and recipes with wine recommendations for every season and any occasion
More than 100 full color photographs give visual cues for presenting casually elegant dishes
Demystifies wine terms with Karen MacNeil's tried-and-true food and wine matchmaking concepts
Offers Karen's own Sip Tips-easy-to-remember wine descriptors and non-intimidating advice on buying, ordering, and serving wine

Slow Cookers (Quamut)

Author: Quamut

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.
Durable: A laminated finish helps Quamut charts withstand repeated use (Car Care & Roadside Emergencies) and abuse (Cooking Basics).

Let dinner make itself.

Tired of slaving away in the kitchen? Make the switch to a slow cooker. This energy-efficient countertop appliance can be left unattended for hours as it prepares hearty meals of all kinds. Get a taste of how to:

Use and care for your slow cooker safely and with minimal cleanup
Adapt traditional stovetop and oven recipes to your slow cooker
Slow cook meat, veggies, fish, and pasta with more than 30 delicious recipes

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

	Introduction	7
	Tremendous, Stupendous Cakes	16
	Melt-in-Your-Mouth Cookies	44
	World-Famous Pies	56
	More Delectable Delights That Defy Categorization	76
	Thick, Rich, and Dreamy Puddings	92
	Smooth, Icy, and Irresistible Frozen Drinks	104
	New York's Most Outrageous Sundaes	116
	Index	126

American Cooking Books

John Barleycorn or Mon Docteur le Vin

John Barleycorn

Upton Sinclair

Mon Docteur le Vin (My Doctor, Wine)

Happy Days Healthy Living or Blend Me Shake Me

Happy Days Healthy Living

Blend Me, Shake Me: 101 Hip New Cocktails

Great Entertainer Cookbook or The Lindlahr Vegetarian Cook Book and ABC of Natural Dietetics

Great Entertainer Cookbook: Recipes from the Buffalo Bill Historical Center

The Lindlahr Vegetarian Cook Book and ABC of Natural Dietetics

Vinifera or Everything No Trans Fat Cookbook

Vinifera: The World's Great Wine Grapes and Their Stories

Everything No Trans Fat Cookbook: From Store Shelves to Your Kitchen Table--Healthy Meals Your Family Will Love

Chem Tech Soft Drinks Juices or The Basic Basics Soups Handbook

Chem Tech Soft Drinks Juices

The Basic Basics Soups Handbook: All You Need to Know to Make Delicious Soups and Broths

Diners or British Toast Racks for Collectors and the History of Toast

Diners: People and Places

British Toast Racks for Collectors and the History of Toast

Cooking Curries or Pleasures of the Table

Cooking Curries

Pleasures of the Table

Family Favourites or Book of Tea

Family Favourites: Recipes and Reminiscences From Around the World

Book of Tea

Booknews

Walnut Cookbook or Cocina Rica y Nutritiva para Hipertensos

Walnut Cookbook

Cocina Rica y Nutritiva para Hipertensos: Plan Alimentario y Cuidados Especiales

Table of Contents:

Twenty Lessons in Domestic Science or Tea Leaves

Twenty Lessons in Domestic Science

Tea Leaves

The Last Word on Lutefisk or Grill Thrills

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

Table of Contents:

Grill Thrills!: Recipes and Inspiration for Creative Grilling

Sew Easy as Pie or Hostess

Sew Easy as Pie

Hostess: Hospitality, Femininity, and the Expropriation of Identity

Table of Contents:

Chocolate Treats Vertical Notecards or Low Fat Cooking

Chocolate Treats Vertical Notecards

Low-Fat Cooking: Recipes for Today's Lifestyle

Slimming World 30 Minute Meals or Secrets of Entertaining 3rd

Slimming World 30-Minute Meals

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

El Cigarro or Food and Friends

El Cigarro

Food and Friends

Just Me Cookin Cakes or Modern Italian Food

Just Me Cookin Cakes

Modern Italian Food

Table of Contents:

The Anatomy of the Senses or Javahouse Journals

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

Javahouse Journals: Gatherings over a cup of coffee

Everybodys Vegan Cookbook or Best Loved Main Courses for Special Occasions

Everybody's Vegan Cookbook

Best-Loved Main Courses for Special Occasions

Onions or Dinner for Dickens

Onions: Cook's Kitchen Reference

Table of Contents:

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

Wholefoods or Vodka and Vodka Drinks

Wholefoods

Table of Contents:

Vodka and Vodka Drinks (Quamut)

Gathering in the Garden or Food Color and Appearance

Gathering in the Garden: Recipes and Ideas for Garden Parties

Table of Contents:

Food Color and Appearance

Old Cookery Books and Ancient Cuisine or Armchair James Beard

Old Cookery Books and Ancient Cuisine

Armchair James Beard

Library Journal

Middle Path Cookbook or Margaret Fultons Kitchen

Middle Path Cookbook: A Vegetarian Awakening

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