Cooking without a Grain of Salt or French Provincial Cooking

Cooking Without a Grain of Salt: Helpful Hints and Tasty Recipes for Creating Delicious Low Salt Meals for Your Whole Family

Author: Elma W Bagg

Putting down the saltshaker is just the first step....

Experts agree that a low-sodium diet can decrease the risk of heart disease, migraines, diabetes, and osteoporosis.  

But to significantly reduce the salt in your diet, you must learn how to spot the hidden sodium in frozen foods, canned goods, and popular recipes.

Fully revised and updated using the latest medical research, Cooking Without a Grain of Salt is a nutrition guide and cookbook all in one.  It's filled with useful tips on how to limit sodium without sacrificing flavor--as well as savory recipes that will help you put your healthy, low-salt lifestyle into action.

From Stuffed Mushrooms and Double Corn Biscuits to Pork Medallions in Pesto, Grilled Tuna with Salsa, and Pasta Primavera, Cooking Without a Grain of Salt lets you enjoy all the dishes you love while forming healthy eating habits for years to come..

New interesting textbook: Gaias Kitchen or Food and Wine Wine Guide 2008

French Provincial Cooking

Author: Elizabeth David

First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.

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.

I Should Have Stayed Home Food or Waldorf Astoria Cookbook

I Should Have Stayed Home - Food: Tantalizing Tales of Extreme Cuisine

Author: Roger Rapoport

This uproarious book takes you where conventional dining guides dare not venture, from a Chinese eatery on New York's Lower East Side that erupts into food fights to a Tokyo restaurant that serves legendary-and potentially deadly-fugu fish.

Table of Contents:

Introduction 1 Down the Hatch Clifford Pierce 3 Korea's Silk Route Frank Lev 7 Looking For Foie Gras In All The Wrong Places Julia Niebuhr Eulenberg 12 Feeling Crabby Loretta Graziano Breuning 18 Afterwhile Crocodile Darla Kay Fitzpatrick 22 Banquet Blues Alev Le Sueur 25 Congo Breakfast At Tiffany's Scott Loveridge 48 In Search of Mongolian Pie Larry Jer 51 Food Fight Marius Bosc 56 Pass the Anteater, Please Claudia R. Capos 58 Hold the Salad Julia Niebuhr Eulenberg 65 How I Became a Purveyor of Caviar and Champagne on the Trans-Siberian Alev Lytle Croutier 71 The Last Supper Mark Cerulli 75 The Thousand-Year-Old Fish Patti Deveney 79 The Cockroach Floor Show Beth Esfandieri 81 I Think It Was Something I Ate Karin Palmquist 83 The Best Restaurant in Town? Marcia Muller Bill Pronzini 88 Sam Wo's Insult Machine, Edsel Ford Wong Joe Kempkes 93 No Meat, Nor Fish-No Eat Chris Mears 96 You Say Potato, I Say Ptomaine Roger Rapoport 99 The First and Last Meal Carole L. Peccorini 102 Something in the Air Zona Sage 107 Soup Kitchen Edward Reed 112 In the Forest Without a Dog Andrew Grieser Johns 115 Pining Away Janet Roberts 130 Bulgogi To Die For Hemlata Vasavada 132 Stranger In Paradise Linda Wasylenko 136 Eating at the Ritz Dawn Starin 139 My Family, Food and Fieldwork A. Magdalena Hurtado 142 At The Gates of Heaven Chris Mears 155 Beefsteak With Onions Jim Krois 158 Caught Knapping Roger Rapoport 161 About the Authors 165

Book review: La Cucina Di Lidia or At Home With The French Classics

Waldorf-Astoria Cookbook

Author: John Doherty

The WALDORF-ASTORIA COOKBOOK opens the doors to the hotel's kitchens, where a team of seven chefs de cuisine, 10 sous-chefs, and 110 cooks, all led by Executive Chef John Doherty, serve the finest meals to a demanding public 24 hours a day, seven days a week at three restaurants, four bars and a grand ballroom, and, of course around-the-clock room service for 1,250 rooms (an innovation in the hotel industry that began at the Waldorf over a hundred years ago).

The book features more than 120 recipes by chef Doherty and his staff, from breakfast (Irish Oatmeal BrulЋe with Strawberry Coulis) to lunch (Oscar's Spicy Asian Chicken Salad) to dinner (Filet Mignon with Blue Cheese Crust, Port Wine Sauce, and Béarnaise). With beautiful food photography, atmospheric and archival images of the hotel, as well as new takes on historical recipes such as the Waldorf Salad and fascinating sidebars that tell the rich history of the hotel, this gorgeous volume is a must-have for cookbook collectors.

About the Authors: John Harrisson cowrote The Neiman Marcus Cookbook as well as cookbooks by Mark Miller and Roy Yamaguchi.

John Doherty has been the executive chef at the Waldorf for 20 years.

Fall Family and Friends or Twelve

Fall, Family and Friends: Come Celebrate the Simple Country Pleasures of Good Food and Good Friends!

Author: Gooseberry Patch

Crisp days with bright blue skies, wood smoke in the air and crunchy leaves under foot...everything we love about fall is tucked into our Fall, Family & Friends Cookbook! With recipes perfect for sharing at the tailgating party or in front of a crackling fire, we've got favorites for every mouthwatering meal of the season. Warm up chilly mornings with sweater weather tea and pumpkin pancakes. Come home to a slowly simmered northern sausage soup and finish off the season's biggest feast with pumpkin trifle and buttery maple walnut drops. We've even included clever entertaining tips for all your happy harvest fun.

Book about: Science of Wine or Cooking of Southwest France

Twelve: A Tuscan Cookbook

Author: Tessa Kiros

A 12-month journey through the tastes of Tuscany.

In this exquisitely photographed book, Tessa Kiros uses each month of the year as a device to explore and record recipes in seasonal cooking with fine ingredients. Her personal observations throughout reveal the nuances of the Italian meal.

"The Store Cupboard" has tips on filling the pantry with the right ingredients. The "Basics" section provides preparation instructions and recipes that Tuscan home cooks learned from their parents and grandparents. Substitutions for harder-to-find ingredients are offered along with encouraging tips on improvising to suit any taste. Wine notes and a glossary round out the book.

Here are examples of the fabulous recipes:

• Risotto alla Toscana (Tuscan risotto)


• Spezzatino di cinghiale (wild boar stew)


• Zuccotto (chocolate and vanilla sponge pudding)


• Melanzane alla parmigiana (baked eggplant with tomato, mozzarella and Parmesan cheese)


• Stracotto di manzo (beef braised in red wine)

Twelve is a sensitive, personal exploration of one of the world's most popular culinary traditions by an author who lovingly shares her discoveries with the home cook.