The Seduction Cookbook or This Is Delicious What Is It

The Seduction Cookbook: Culinary Creations for Lovers

Author: Diane Brown

At INNOVA we pride ourselves on publishing books that meet the highest standards. We concentrate on lifestyle topics such as cooking, health, nutrition, and self-improvement, recognizing that when changes in lifestyle occur, people turn to books for answers. Whether you're looking for that special gift or a new way to share a meal with someone special, INNOVA publishes intriguing books that inform and inspire at incomparable value.

Innova ... quality hardcovers, softcover prices!

Books about: Implementation of Total Quality Management or Plazas and Barrios

This Is Delicious! What Is It?: An Eclectic Collection Of International Comfort Foods

Author: Robert Meyers Lussier

From Europe to the Far East, Robert Meyers-Lussier's travels have tantalized his taste buds with delectable delights. With over 250 recipes and 75 photographs, he has captured the cozy essence of the most comforting dishes uncovered from cuisines around the world. From France there is a soothing Vichyssoise and Germany a gratifying Neu Sauerbraten. Along the Mediterranean is a relaxing dish called Pastitsa, from Greece. Crossing the sea to the Middle East is an Apple Baklava that strengthens the after-dinner spirit. Traveling through Russia, Borscht satisfies the beet lover. Across the Asian continent, Sunomono refreshes from Japan. Down the coast, the Thai offer their palatial dish, Pad Thai. Sailing the Pacific, a luscious Tropical Cheesecake beckons.

While many of the dishes are inspired from their native counterparts, Meyers-Lussier has developed versions that are easy to recreate and within the comfort zone of most American's palates. His background in teaching has aided him in designing recipes that make it easy to prepare the most delicious meals possible!

Robert Meyers-Lussier ultimately offers these recipes with hope it empowers one and all to transcend the meals themselves and discover what's true in each other.

Invitation to Italian Cooking or Cooking Around the World

Invitation to Italian Cooking

Author: Antonio Carluccio

The essence of Italian cooking is its reliance on superb ingredients and on simple cooking methods, both of which are the basis of An Invitation to Italian Cooking. Each recipe is overlaid with the personal touches that make Antonio Carluccio's cookbooks so popular and instructive: his memories of growing up in the Italian countryside, and of traveling his native land, cooking and learning about authentic local dishes and ingredients. From Risotto con Porcini, a famed specialty of Piedmont, to the Roman favorite, Carciofi alla Giudea (Jewish Artichokes), and Cannoli alla Siciliana--Antonio demonstrates his mastery of the complete Italian eating experience. Award-winning restaurateur Antonio Carluccio is a well-known authority on wild food and Italian cooking; he is the author of numerous cookbooks, including The Complete Mushroom Book and Passion for Pasta.

Table of Contents:

	Introduction	4
	Italian meals	6
	Ingredients	8
	Equipment	18
	Antipasti: starters	20
	Il Primo: the first course	38
	Il Secondo: the main course	96
	Vegetali e Insalate: vegetables and salads	148
	I Formaggi: cheeses	190
	La Frutta e i Dolci: fruit and desserts	200
	Le Bevande: wines and drinks	218
	Index	222

See also: The Spiritual Dimension of Leadership or Surrender or Starve

Cooking Around the World: Mexican

Author: Elisabeth Lambert Ortiz

Contains over 300 full-color photographs with step-by-step instructions. Professional cook's hints and tips enable the reader to create familiar restaurant dishes at home.

Colorado or The Big Book of Barbecuing and Grilling

Colorado: A Liquid History and Tavern Guide to the Highest State

Author: Noel

Colorado historian Thomas J. Noel gathers the history of the Centennial state as reflected in the stories and legends of Colorado's historic drinking establishments. More than a guidebook, this spirited introduction to the liquid history of many Colorado communities, from Alamosa to Yampa, will sharpen your appetite for Colorado's most remarkable drinking, eating, and socializing hubs. Cheers!

Interesting book: Alchemical Healing or Getting Back in Shape

The Big Book of Barbecuing and Grilling: 365 Healthy and Delicious Recipes

Author: Hilaire Walden

Mouthwatering dishes - from exotic to deliciously simple - perfect for a sunny afternoon or balmy evening

Drawing its culinary inspiration from around the world, this book brings you 365 delicious and diverse barbecue recipes. Offering new twists on traditional favourites, such as Thai-style lamb burgers and exotic seafood dishes, or oysters with prosciutto and red peppers, there is a dish to suit everyone and every occasion. All the recipes are easy to follow and quick to make, and they are divided into eight chapters: starters and snacks; fish and shellfish; poultry; meat; vegetables and vegetarian dishes; accompaniments and salads; desserts; and salsas, marinades and butters. The Big Book of Barbecueing and Grilling is the ultimate guide, using fresh ingredients and innovative ideas from a wide range of cuisines for a perfect accompaniment to the sunshine!

Cooking with Oats or How to Cook for People with Diabetes

Cooking with Oats: Oat Bran, Oatmeal, and More

Author: Cornelia M Parkinson

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.

Book about: Younger by the Day or AARP Living with Heart Disease

How to Cook for People with Diabetes

Author: American Diabetes Association

Proper cooking techniques to help people with diabetes and those who cook for them spend less time in the kitchen and more time enjoying their meals.

Complete Idiots Guide to Good Food from the Good Book or Smart Baking Cookbook

Complete Idiot's Guide to Good Food from the Good Book

Author: Leslie Bilderback

Holy is healthy!

Learn to transform the natural, simple, tasty foods mentioned in the Bible into superb, easy-to- make dishes—everything from appetizers to main courses, side dishes, and desserts. Each meal features only those ingredients mentioned in scripture or the closest modern equivalent. Including explanations about the "Kosher" rules found in Leviticus and Deuteronomy, this guide will help you to eat healthily and deliciously—the Biblical way.

•Written by an expert master chef and baker

•Over 100 delicious recipes, including nutritional components

•Dozens of scripture quotes and interesting historical food facts

Look this: Libations of Life or Black Tie and Boots Optional

Smart Baking Cookbook: Muffins,Cookies,Biscuits and Breads

Author: Jane Kinderlehrer

Former Prevention senior editor and nutrition expert Jane Kinderlehrer reveals the secrets to delicious yet healthy baking in these 180 high fiber, lowfat, no sugar recipes. Ideal for today's healthy choice lifestyle—The Smart Baking Cookbook provides readers with over 180 easy recipes for baked goods that are high-fiber and high-flavor, yet sugar-free and low-fat. These delectable vitamin-enriched recipes also contain no white flour, hydrogenated fats, or chemical additives—just natural ingredients like fruit, nuts, honey, and carob. Charmingly illustrated, the book includes an extensive guide to flours, grains, and seeds; helpful nutrient analysis of ingredients; a metric conversion chart; and special chapters for the allergic. Recipes include family and kitchen-tested gems Banana Maple Walnut Muffins, Pizza Muffins, Dark Rye and Cornmeal Bread, Butterfly Ginger Cookies, Cinnamon Twist Coffee Cake, Crunchy Fudgy Brownies, and much more.

Author Biography: Jane Kinderlehrer has more than forty years of experience in cooking and nutrition. Former senior editor and food editor of Prevention magazine, and, for six years, a New York Times Magazine columnist, she is also the author of Confessions of a Sneaky Organic Cook, Cooking Kosher the New Way, and six "Smart Food" Newmarket cookbooks. She lives in Allentown, Pennsylvania.

250 Best Cookie Recipes or Skuses Complete Confectioner

250 Best Cookie Recipes

Author: Esther Brody

Everyone loves homemade cookies. They're the perfect portable snack or dessert. And nothing else tastes quite as good with a cold glass of milk. Best of all, they're as easy to make as they are delicious.

And delicious they are -- especially when the recipes come from bestselling author Esther "Muffin Lady" Brody.

In The 250 Best Cookie Recipes, you'll find an extraordinary range of cookies that include classic Chocolate Chip Cookies, as well as variations on traditional favorites such as Lemon Shortbread.

Looking for the perfect accompaniment to your next cappuccino? You can't go wrong with Chocolate Walnut and Chocolate Nut Coffee Biscotti.

And for the kids' next birthday party, try Ice Cream Sandwiches -- they're easy and fun to make, and taste great!

As her many fans have discovered, Esther can always be relied upon to find new and unusual approaches to conventional baking. And here you'll find plenty of examples, ranging from the confectionery Cinnamon Pecan Snickerdoodles to savory creations such as Wholesome Cheddar Bran Cookies. You simply won't find recipes like these anywhere else.

If you love to bake (and eat!) cookies, The 250 Best Cookie Recipes is a must-have for your kitchen.

The Wichita Eagle - Joe Stumpe

No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.

KLIATT

Who doesn't love cookies? This fabulous and inclusive book is sure to contain cookies that will please absolutely everyone. Brody has developed thousands of recipes over the years and has a well-deserved reputation for baking. She is also the author of other cookbooks: 250 Best Muffin Recipes and Another 250 Best Muffin Recipes, and The 250 Best Brownies, Bars and Squares. Several beautiful, mouthwatering, color photographs are included. A special section includes information about ingredients, preparation, storing and troubleshooting. All recipes are grouped by category—drop, hand-shaped, cut, sliced, biscotti, specialty, sandwich, no-bake, etc. A detailed index allows for easy access to the recipes. These delectable recipes, ranging from the standard to the exotic, are irresistible: Tricolor Neapolitan Cookies, Chocolate Cream Puff Cookies, Cherry Nut Biscotti, Cinnamon Nut Rugelah, Raspberry Chocolate Chip Crackles, and Diced Rhubarb Cookies are just a few of the delights included in this collection. This is sure to be one of the most popular cookie books in your collection. Category: Cookbooks, Useful Arts & Crafts. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2001, Firefly, Robert Rose, 192p. illus. index., $18.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI SOURCE: KLIATT, March 2002 (Vol. 36, No. 2)

Interesting textbook: Empires Of The Crab or Creating Comfort

Skuse's Complete Confectioner ( The Kegan Paul Library of Culinary Arts Series)

Author: SKUS

This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozanges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel, English and Scotch pastry.

Angels in the Kitchen or When Friends Gather for Tea

Angels in the Kitchen: Cajun Hospice-tality

Author: Hospice Foundation of Acadiana Staff

Angels in the Kitchen is a savory offering of recipes representative of the warm-hearted hospitality and love of zesty food found in the French-speaking region of Louisiana known as Acadiana. Recipes are tastefully seasoned with a sampling of stories and inspirational sayings and colorfully illustrated with original angelic paintings by local artists.

Interesting book: Asthma or Back to Protein

When Friends Gather for Tea: Pouring out Love with Tea and Kindness

Author: Sandy Lynam Clough

The second book in the Sandy's Tea Society series is here!

When Friends Gather for Tea centers around the "Tea Society"—sentimental Claudette, country girl Suzette, playful Gloria, literary Laura, artistic Ruby, and romantic Lillian— who believe "a work of the heart is always a work of art." With this in mind, the ladies host unique tea parties that comfort and bless friends and neighbors, including...

• a "welcome new neighbors" party with a garden theme
• a "heart of a mother" party with a baby doll theme
• a "wishing you blue skies" party with a sunny day theme

Sandy's charming, full-color artwork, inspirational stories, and mouthwatering recipes encourage women to reach out to others in a delightful atmosphere of friendship.

Table of Contents:

	On Sandy's Front Porch	5
	A "Welcome, New Neighbor" Tea	11
	A "Thank You, Teacher" Tea	19
	A "Wishing You Well" Tea	27
	A "Heart of A Mother" Tea	35
	A "Wishing You Blue Skies" Tea	43
	A "Loving Hands" Tea	51
	Teatime at Sandy's	60
	Postscript	64

Gastronaut or Sustenance and Desire

Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave

Author: Stefan Gates

An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, Gastronaut is equal parts cookbook and quest book. For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty. Whether you're ready to gild your breakfast sausages with gold, re-create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency.

Gastronaut answers questions like:
• what foods make us fart?
• how do you make your own moonshine?
• is it possible to teach grandmas to suck eggs?
• how would you stage a bacchanalian orgy in the comfort of your own home?
Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extreme.

THE GASTRONAUT'S CREED
Food will consume 16 percent of my life. That life is too precious to waste; therefore:
• I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama.
• I will never turn down the opportunity to taste or cook something new.
• I will never forget: canapés are evil.
• I will remember that culinary disaster does not necessarily equal failure.
• I will always keep a jar of pesto to hand in case of the latter.

Publishers Weekly

Comedian Gates is an "epicurean desperado," willing to cook and eat anything-at least once. After all, he argues, if we eat 22 tons of food over our lifetimes and use 16% of our waking lives preparing food, shouldn't we try for the occasional "culinary epiphany" by maximizing our "excitement-to-mastication ratio"? A "culinary disaster" is not necessarily a "culinary failure," he reminds readers as he explains how to prepare fish sperm, sweetbreads, head cheese and cow heel. He admits he hasn't (yet) tried some dishes-such as those for Roasted Placenta Loaf, and Quick 'n' Easy Termites-but most have the user-friendly directions that signify a well-tested recipe. The book has no rigid structure, so a chapter on gold-plating food leads to a section on how to recreate a bacchanalian orgy or even the Last Supper, followed by an exploration of cannibalism and a look at cooking with aftershave. By the time readers reach the 11 pages of directions for producing an imu (a Polynesian pitbake requiring, among other things, a huge yard, a couple of truckloads of scrap iron and a small lamb or goat), they'll be with Gates in spirit, even if they're not ready to bring in the backhoe. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

First published in Britain, this "gastronautical questbook" is an irreverent and unexpected journey through several culinary oddities. Gates, a comedy producer, director, scriptwriter, and self-described "epicurean desperado," assures readers, however, that each of the featured bizarre recipes is "real and practical." With more than 50 black-and-white photographs and several charts, the book begins with a chapter on gilding Cheetos and sausage with gold leaf, then moves on to famous last meals, cannibalism, aphrodisiacs, and more. Recipes are given for such interesting dishes as Chicken-foot Stew, Nettle Haggis, Lumpydick, Butt Sandwich, Cow-Heel Soup, and Buckinghamshire Bacon Badger. A list of useful web sites is also included. Overall, this is a fascinating collection, but it's not for the weak of stomach. Recommended for all libraries with strong food history and cookery collections.-Lisa A. Ennis, Univ. of Alabama at Birmingham Lib., Lister Hill Copyright 2006 Reed Business Information.

New interesting textbook: Legendary Illinois Cookbook or Real Fast Indian Food

Sustenance and Desire: A Food Lover's Anthology of Sensuality and Humor

Author: Bascov

This is a book-lover's book about food - about taste, smell, touch, appetite - and all the pleasures of the table. It features 77 poems and prose pieces by some of the world's finest writers.

Publishers Weekly

In her 2002 anthology Where Books Fall Open, Bascove (a single-name Manhattan painter) juxtaposed writings about reading with her sensual artwork. Now she turns her eye to food, presenting works of prose and poetry, humor and history, along with her own paintings, divided into four sections: nourishment, desire, hunger and sustenance (each introduced by several quotations on comestibles). The artwork and writing are vibrant, witty, thoughtful and often a bit saucy. M.F.K. Fisher's musings on why she writes about food ("our basic needs, for food and security and love, are so mixed and mingled... we cannot think of one without the others") rub shoulders with a pithy poem by Les Murray ("vegetarians eat sex, carnivores eat violence"), while Jhumpa Lahiri's lyrical and lovely essay "Indian Takeout" is a curious contrast to Margaret Visser's discourse on the history of cannibalism. Donald Hall's "O Cheese," a paean to cheddar, Gorgonzola and Roquefort, is fabulous fun. The book offers fulsome praise of the experience of eating: an appreciation of its sybaritic nature, gratitude for its plenty, consideration of its place in society. Sustenance is thought provoking as well; for example, Primo Levi's "Last Christmas of the War," set in Auschwitz, reminds us that hunger is also closely linked with survival. (Dec.) Copyright 2004 Reed Business Information.

Reid Duffys Guide to Indianas Favorite Restaurants or Real Taste of Spain

Reid Duffy's Guide to Indiana's Favorite Restaurants: With A Recipe Sampler

Author: Reid Duffy

Noted TV personality and columnist Reid Duffy showcases 30 Indiana restaurants that have stood the test of time in this updated and expanded edition of Indiana's Favorite Restaurants. These showcased restaurants have been in existence for 25 years or more, and in some cases for several generations. Recipes for favorite dishes from these restaurants are included so that you can recreate the foods you love at home. Approximately 60 recipes-from Acapulco Joe's Taco Filling to Nashville House Fried Biscuits-accompany Duffy's reviews.

"Comfort food" abounds in Indiana-162 restaurants are included in this category, and 23 well-known steak houses are highlighted in "Where's the Beef?" No fewer than 137 ethnic restaurants around the state are profiled here. Duffy looks to the future as well: he reviews 80 new restaurants that are "destined to stand the test of time." All of the restaurants popularized by Indiana Cooks! (IUP, 2005) have been included in this mouthwatering guidebook.

Double the size of the original guide, Reid Duffy's Guide to Indiana's Favorite Restaurants serves up 432 thorough and extensive reviews. Each establishment has been visited in person and the food taste-tested. The result is the best guide to great dining for Indiana residents as well as visitors to the Hoosier state.

Book review: Flores de Bach para principiantes or Kangaroo Care

Real Taste of Spain: Recipes Inspired by the Markets of Spain

Author: Jenny Chandler

From the famous Boqueria in Barcelona to the tiny village markets of rural Spain, market life and fresh regional products are at the heart of Spanish life and cuisine. These dishes are based on the everyday foods of Spain that are central to good home cooking—plump tomatoes, fresh fish and vegetables, ripe fruits, tasty cheeses, and perfectly cured meats. With more and more people trying to eat a varied and healthy diet, this illustrated cookbook and reference combines this demand with Spain's ever-increasing popularity. Jenny Chandler has divided the book by the stalls of the local market: shellfish and fresh fish, poultry and game, meat, cereals and legumes, olives and spices, vegetables, fruit, and dried fruits. Each section includes quick tapas, smaller dishes, and main meals. Jenny brings the vitality of the market to life with introductions to each stall and explanations of the products. She also includes traditional cooking techniques and easy variations.

Cork Jesters Guide to Wine or Carolina Sunshine Then and Now

Cork Jester's Guide to Wine: An Entertaining Companion for Tasting It, Ordering It and Enjoying It

Author: Jennifer Rosen

From choosing a bottle of wine to bring to a dinner party to ordering from a restaurant wine list, many Americans are intimidated by the unpronounceable names and highbrow image of wine. Jennifer Rosen arms readers with the knowledge necessary to approach wine with confidence rather than fear. Through entertaining anecdotes, readers learn how to order with ease; what terms like "oak" and "earth" mean; what to expect from a sommelier; how to tame the red wine headache; how to cook with wine; storage and glassware tips; making wine at home; and much more. Witty and irreverent, Rosen sets novices at ease while delighting connoisseurs with her adventures and sophisticated palate.

Book about: Warlord or The Genius of America

Carolina Sunshine Then and Now

Author: Charity League of Charlott

A bright collection of long remembered and refreshingly new recipes that will tempt you to experience the warm hospitality of Carolina cooks. extensive helpful hints sections with references on measurements and substitutions, herb and spice chart, a comprehensive glossary on cooking and food terms, and buffet details.

Veggie Chic or Bollywood Cookbook

Veggie Chic

Author: Rose Elliot

Think vegetarian means bland and boring? Once you've tasted Moroccan Lemon and Honey-seared Haloumi, Tea-smoked Chestnut Risotto, or Grilled Plantain Cubes with Coconut Pesto, you''ll see meat-free cooking in a whole new light. Getting great results is easy with these innovative recipes and sumptuous color photographs of the finished dishes. The 100 choices include dazzling starters and sides, entrees, and desserts, as well as selections for both casual entertaining and more formal occasions. Enjoy Spicy Pumpkin Pancakes, feast on Mixed Mushroom Tempura with Hot Dipping Sauce, savor the Tavolo Nero and Goats' Cheese Torte, and finish with a mouthwatering Fig Tarte Tatin. Vegetarian has never been so tantalizing.

Read also Microsoft SQL Server 2005 for Dummies or Creating Web Sites Bible

Bollywood Cookbook: The Glamorous World of the Actors and Over 75 of Their Favorite Recipes

Author: Bulbul Mankani

The chutzpah of Bollywood is a reflection of how we feel about food. There is a constant celebration, the mingling of colors and flavors, the near excess of emotive breathlessness. There is no better way to sample the high life of India than to see what the Bollywood royals eat and enjoy. Bulbul Mankani celebrates the sensuality and vibrancy of Bollywood by marrying it with the food of the stars.

Food Wine Cocktails 2007 or How the Rich Get Thin

Food & Wine Cocktails 2007

Author: Dana Cowin

As a scene-scoping, style-setting, modern magazine, Food & Wine always keeps tabs on the trendiest nightlife. These 150 cocktails are the ones making a sensation in the hippest eateries and bars throughout the nation, the drinks bartenders get asked for again and again. And mix-masters won't find better recipes for traditional favorites. Each chapter focuses on a particular spirit type, and every page highlights one special cocktail, along with a description of the establishment that provided the recipe, its address and phone number, and behind-the-scenes anecdotes. Plus, there's lots of exciting new material, including a refreshed spirits lexicon and, for the first time, a super party planner with suggestions for libations, snacks, and even IPod playlists. And, you'll find lists of essential addresses for mixologists, stores that carry essential bar tools, fun websites, and a box focusing just on ice. The back of the book also now features a special guide with icons that say if a place has a destination bartender, a great chef, live music, or a late night scene.

Book review: Le Processus de Stratégie

How the Rich Get Thin: Park Avenue's Top Diet Doctor Reveals the Secrets to Losing Weight and Feeling Great

Author: Jana Klauer

Built around a two week program that emphasizes the importance of calcium to weight loss, How The Rich Get Thin can give its followers the elegant, lean body we all envy on the Upper East Side..

Publishers Weekly

Klauer's diet plan isn't revolutionary, but her approach is noteworthy. The author, a research fellow at St. Luke's-Roosevelt Hospital with a practice on Park Avenue, has a clientele comprising primarily successful businessmen and -women, "ladies who lunch" and celebrities-people with the drive to do whatever it takes to succeed, in the boardroom, in social circles or on the gym floor. They understand and practice Klauer's "nonnegotiables": daily exercise, the consumption of protein and calcium, the management of food cravings and the elimination of processed food. Although some readers won't be able to follow all of Klauer's advice-a personal trainer isn't within everyone's budget, nor can everyone choose the healthy Manhattan chain Better Burger over McDonald's-but there are many useful suggestions here. Try grilled shrimp over lentils with a cup of steamed broccoli for dinner, with a side of mineral water, and when traveling, beware the hotel minibar (the Park Avenue mindset creeps in with such lines as "better groups, such as... the Ritz Carlton and Four Seasons, allow special meal requests that can be preordered"). Sticking to Klauer's strict regimen isn't easy, but neither is life on Park Avenue. Agent, Richard Curtis. (Jan.) Copyright 2005 Reed Business Information.

Pasta Sauces or El Recetario de la Abuela

Pasta Sauces

Author: Lindy Wildsmith

This wonderful collection of pasta sauces by Lindy Wildsmith includes all the classics, plus recipes of Lindy's own invention, inspired by the authentic Italian ingredients now available the world over. All are strongly rooted in the traditions of delicious Italian regional cooking. Some light sauces take no time at all to prepare, involve very little cooking, and are more like dressings than sauces. Others can be prepared well in advance (a plus when entertaining) and reheated when required. Classic recipes include two perfect Tomato Sauces, the real Ragu meat sauce from Bologna, plus Pesto, Arrabbiata, Puttanesca, Carbonara, and more. Vegetable sauces include Mushroom Cream Sauce with Garlic, Parsley, and Marsala; and delicious Roasted Vegetables with Capers and Cherry Tomatoes. Try Fish and Shellfish favorites such as Fishmarket Sauce; or a dressing of Tuna, Cilantro, and Lemon Zest with Tomato Salad. For Meat and Poultry lovers, there are the legendary Meatballs in Tomato Sauce -- as well as Bacon, Chile, and Tomatoes. Cream, Cheese, and Egg Sauces include a deliciously modern dressing of Cherry Tomatoes and Mozzarella with Arugula, Garlic, and Olive Oil. All this, plus wise advice on which pasta goes best with which sauce -- and why.

Read also Master the Art of Workout or Massage for Pain Relief

El Recetario de la Abuela

Author: Maria Jose Garcia Ramos

El Recetario de la Abuela es un tributo a la cocina de siempre, donde se recogen todos los secretos de una alimentación equilibrada y saludable. En estas páginas encontrara los consejos mas útiles para acercarse a un estilo de cocina tradicional ue se ha ido transmitiendo de generación en generación.

(Old time recipes done in quick and easy methods. Recipes handed down and modified as the generations have passed.)

Immortal Dinner or Book of Smoothies Juices and Shakes

Immortal Dinner: A Famous Evening of Genius and Laughter in Literary London, 1817

Author: Penelope Hughes Hallett

In 1817 the eccentric history painter B.R. Haydon gave a famous dinner party. The occasion was significant as an encounter between the first and second generations of the Romantic poets, and it provides a vivid and fascinating glimpse into the lives and thoughts of this particular group at a crucial turning point in English society.

Sunday Telegraph - Charles Osborne

Sheer delight.

Wall Street Journal

Interesting...many excellent illustrations.

Independent - Mark Bostridge

A book of great charm.... .... Hughes-Hallett allows us to savor all the ingredients of a very special event.

Atlantic Monthly

Discursive and lively.

San Francisco Chronicle

Remarkable...Hughes-Hallett transcends the gimmick and enters the realm of the profound.

Publishers Weekly

A single dinner, attended 185 years ago by such literary luminaries as William Wordsworth, John Keats and Charles Lamb, no matter how brilliant the conversation, may not seem a sufficient subject for a book of 300 pages but it is in Hughes-Hallett's hands. The host to the evening, painter B.R. Haydon, had an agenda in putting together the dinner: he wanted to show off his progress on the monumental painting Christ's Entry into Jerusalem. Hughes-Hallet's (Home at Grasmere: The Wordsworths and the Lakes) main source for what transpired is Haydon's diary, which put a grandiose, self-congratulatory spin on the evening. The author takes Haydon's hyperbolic lead, portraying the dinner as a pivotal cultural event of the early 19th century. Far more interesting than the dinner itself, though, is Hughes-Hallett's vivid narrative of life in literary London in 1817. Combining exhaustive research and bold extrapolation, the author frequently digresses on the customs and culture of the day, material that ultimately supplies the meat of this account. Each member of the dinner party is honored with a biography, some of which is emotionally engaging (the tragic history of the Keats family's delicate health) and some not (the gratuitous sortie into how medical schools procured cadavers). Conveyed in a style both erudite and playful, Hughes-Hallett's account is noteworthy for the delicious inside peek it gives readers into the lives of these 19th-century celebrities. Using the dinner as a touchstone, Hughes-Hallett ultimately does convey to the reader the immortal qualities of those present in London on that late December evening in 1817. 75 b&w illus., 2 maps. (Sept. 6) Copyright 2002 Cahners Business Information.

Library Journal

Early in December 1817, the avant-garde painter Benjamin Robert Haydon moved into new lodgings in London that included a luxurious new painting studio. To celebrate the splendor of his new surroundings and to show off his glorious new painting, Christ's Entry into Jerusalem, Haydon invited London's reigning literary and scientific lights to dinner and tea. Thus, on December 28, 1817, Haydon held what he referred to in his journals as his "immortal dinner," where Wordsworth, Keats, Charles Lamb, surgeon Joseph Ritchie, engraver John Landseer, and Mary Wordsworth's cousin Tom Monkhouse recited poetry and ranged over topics from Shakespeare to science. In exhaustive detail, Hughes-Hallett (Home at Grasmere: The Wordsworths and the Lakes) chronicles the conversations and personalities of this delightful evening. She traces the routes each person would have walked to the party and moves beyond the actual event to sketch the later lives of the guests. Hughes-Hallett's loving portrait of this small dinner party is a microcosm of the larger political, economic, and social context of the early 19th century in which Romantic views of art and the artist were evolving. Yet because her cultural study involves a small circle of friends engaging in an isolated, albeit interesting, incident, the book is recommended primarily for large public libraries.-Henry L. Carrigan Jr., Lancaster, PA Copyright 2002 Cahners Business Information.

What People Are Saying

The Historian
...This book is an enjoyable read and is certain to make readers want to know more about the many topics discussed.

Gastronomica
...Hughes-Hallett gives us a complex and fascinating portrait of a specific party and, at the same time, of a culture and an age.

WALL STREET JOURNAL
Interesting...many excellent illustrations.

JONATHAN BATE
Wonderfully evocative...splendidly readable.

MARK BOSTRIDGE
A book of great charm....Hughes-Hallett allows us to savor all the ingredients of a very special event.
—INDEPENDENT

CHARLES OSBORNE
Sheer delight.
—SUNDAY TELEGRAPH

Jonathan Bate
Wonderfully evocative...splendidly readable.

See also: Working Longer or Presidents Most Wanted

Book of Smoothies, Juices, and Shakes

Author: Kathryn Hawkins

A delicious treat? Or a nutrition-packed meal?

In the past few years, smoothies have become the treat-and meal replacement-of choice for health-conscious people. To fire up the imagination, The Book of Smoothies, Juices, and Shakes has 80 recipes for a variety of satisfying drinks.

- Quick, easy, and perfect for the on-the-go lifestyle
- Perhaps the single most delicious way to get one's nutrients
- Full of easy-to-find ingredients
- Low-fat, high-flavor nutrition, with or without dairy

Author Biography: Kathryn Hawkins is a writer and home economist and the former cooking editor of Women's Own. She is the author of several books, including The Book of Light Chinese Dishes and Claypot Cookery.

Encyclopedia of Food and Color Additives or Cooking Desserts

Encyclopedia of Food and Color Additives, Vol. 3

Author: George A Burdock

This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including categories and substances not considered to be "additives," such as corn oil. All data is clearly organized in alphabetical or numerical order, so having only minimal knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used.
•What? FDA or PAFA name. List of Synonyms. Current CAS Number. Other CAS Numbers. Empirical Formula. Specifications.
•Where? Description. Natural Occurrence. Natural Sources.
•When? GRAS status. Regulatory Notes. Table of Regulatory Citations.
•How? Purity. Functional Use in Food.You get all this data, plus an index by CAS number and synonym to make your research even easier.

Book about: Gourmet Indian Cookbook or Ammas Cookbook

Cooking Desserts

Author: Katy Holder

Cooking Desserts focuses on fresh, good-quality ingredients and classic dessert-making techniques. Divided by season, ensuring the fruits are used at their freshest, this cookbook covers a wide range of desserts from across the globe, featuring modern favorites as well as new twists on the classics. Alongside the recipes, Cooking Desserts also leads the reader through preparing the basics, such as short-crust pastry, ice-cream, and crepes and soufflйs. Special three-way spreads focus on dessert variations using a single ingredient, such as plums or apples.

Chocolate Snowball or Food Allergy

Chocolate Snowball

Author: Letty Halloran Flatt

From Deer Valley, the Utah ski resort renowned for cuisine and service, Executive Pastry Chef Letty Halloran Flatt offers 125 of the resort's tried-and-true recipes for breakfast treats, homemade breads, cookies and ice creams as well as pies and tarts, elegant cakes and one-of-a-kind desserts--a mouthwatering blend of Flatt's years of experience and her penchant for fresh, natural flavors.

Look this: Indian or Pavlova Story

Food Allergy

Author: Soheila J Maleki

Food Allergy provides clinicians, scientists, educators, and regulators with an authoritative, state-of-the-art review of the field. Written by acknowledged experts in the areas of medicine, biochemistry, immunology, bioinformatics, and food science, this book combines the current knowledge and hypotheses about food allergy treatments, research directions, bioinformatics tools, and industry and governmental regulation guidelines into one valuable reference source.

Doody Review Services

Reviewer:Ron Purcell, MD(University of South Florida College of Medicine)
Description:The author presents a multidisciplinary review of recent findings and ongoing research regarding food allergy. Discussions of the food processing industry, clinical research, and basic immunology are presented in a single source.
Purpose:This book provides an up-to-date account of molecular and immunologic mechanisms of food allergy from a variety of viewpoints. An extensive group of experts from the fields of biochemistry, bioinformatics, industry, and immunology provide a unique perspective on areas of food allergy not generally addressed in the clinical arena. Areas of research as diverse as GI tract immunology, proteonomics and genomics of known food allergens are covered in detail. Clinical management of food allergy is covered but not emphasized.
Audience:Although sections covering clinical management of food allergy are in depth, the allergist/immunologist will not encounter much new information that is not covered elsewhere. The book is geared toward the physician researcher or non-physician scientist working in the field of food allergy who wishes to have multifaceted account of the current knowledge of food allergy.
Features:Each of the book's five sections addresses a distinct area of food allergy and features in-depth discussions that are well referenced. In addition to the clinical aspects of food allergy, ongoing research in potential treatment and prevention of food allergy is covered. Notable chapters include the discussion of an integrated database of allergenic protein amino acid sequences and the use of animalmodels to study food allergy. Sections reviewing food industry and government efforts to improve the safety of commercially prepared foods are well written and informative.
Assessment:Addressing the increasing problem of food allergy requires a multidisciplinary approach involving clinical medicine, science, and industry. This in-depth account of recent findings and ongoing research in the field of food allergy integrates current knowledge from these fields. The allergist/immunologist with a specific interest in food allergy and non-physician scientists working in the field will find this book to be a highly detailed and useful reference.

Taste of America or Cocina de Cuaresma

Taste of America

Author: John L Hess

The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow." "This much-needed new edition charts Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.

Booknews

Previously published in 1972 and 1977. This third edition has a new preface. The authors trace the historical decline of American food and cooking, and argue that the golden age of American cookery occurred in the first half-century of the republic. They draw extensively on early cookery manuscripts, books and gardening manuals, and they make fun of nutritionist's jargon, microwave cookery, and convenience foods. Annotation c. Book News, Inc., Portland, OR (booknews.com)

New York Times Book Review

A passionate and sweeping philippic…a spectacular collection of faults found, chances missed.

See also: Cooking at My House or Go Ahead Make My Curry

Cocina de Cuaresma

Author: Igone Marrodan

Durante la cuaresma, en pleno cambio estacional, es necesario preparar el organismo y, por ello, ofrecemos una interesante recopilación de recetas ligeras y con todo el sabor, muy adecuada para estas fechas, que nos ayudarán a recibir la primavera llenos de salud.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

Quiches y Tartaletas or Whole Food Soul Food

Quiches y Tartaletas

Author: Almudena Frutos Velasco

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

Go to: Power Yoga for Dummies or Why Stomach Acid Is Good for You

Whole Food, Soul Food: Finger Lickin' Way to Fight the Fat

Author: Donna A Smith

The author maintains these recipes are the best "Finger Lickin Way to Fight the Fat". Discover soul food that is truly good for the soul yet still captures the essence of family traditions that have always embraced good eating. Rich Egg Nog, Orange Julius, Seasoned Fried Tomatoes, Sweet Potatoes Fries, Big Mama's Blueberry Muffins, Southern-Style Collard Greens, Porgy's Black-Eyed Peas, and Big Daddy's Sausage and Beans are just a few of the recipes to enjoy as you lose weight at the same time. These delicious, down-home, plant-based meals are rich in vitamins, minerals, and fiber and can prevent the onset of disease and boost your immune system toward optimal health. With Whole Food, Soul Food, you can have your cake and eat it too!

Quiches y Tartaletas or Whole Food Soul Food

Quiches y Tartaletas

Author: Almudena Frutos Velasco

Revealing all the culinary tips and tricks for technique and preparation, this series fosters creativity and skill in the kitchen while preparing something simple, light, and fast or a more sophisticated, special-occasion dish. Instructions appear in a step-by-step format and a glossary of specific terminology is also included.

Revelando los trucos y los secretos de las técnicas y preparaciones culinarias, esta colección fomenta la creatividad en la cocina. Desde platos fáciles de preparar, ligeros y rápidos hasta versiones más sofisticadas para ocasiones más festivas, estas guías incluyen extraordinarias fotografías e instrucciones paso a paso, así como un glosario de terminología específica.

Go to: Power Yoga for Dummies or Why Stomach Acid Is Good for You

Whole Food, Soul Food: Finger Lickin' Way to Fight the Fat

Author: Donna A Smith

The author maintains these recipes are the best "Finger Lickin Way to Fight the Fat". Discover soul food that is truly good for the soul yet still captures the essence of family traditions that have always embraced good eating. Rich Egg Nog, Orange Julius, Seasoned Fried Tomatoes, Sweet Potatoes Fries, Big Mama's Blueberry Muffins, Southern-Style Collard Greens, Porgy's Black-Eyed Peas, and Big Daddy's Sausage and Beans are just a few of the recipes to enjoy as you lose weight at the same time. These delicious, down-home, plant-based meals are rich in vitamins, minerals, and fiber and can prevent the onset of disease and boost your immune system toward optimal health. With Whole Food, Soul Food, you can have your cake and eat it too!

World in your Kitchen or Vegan Taste of the Caribbean

World in your Kitchen: Vegetarian recipes from Africa, Asia and Latin America for Western kitchens

Author: Troth Wells

"If you believe we are one world and our survival depends on inter-dependency rather than independency, then, in terms of food and cooking, this is the book for you . . . the most delicious recipes even a novice can make-it's all in The World in your Kitchen."-Julie Christie

"Troth Wells makes a valuable contribution to moving towards a more sustainable world with The World in your Kitchen."-Marilyn Borchardt, Food First (Institute for Food and Development), San Francisco

The World in your Kitchen brings people together in the same way that food does. This fascinating collection of vegetarian recipes shows how every non-Western culture developed its own vegetarian cuisine. It gives you the chance to enjoy some of the vast range of different foods eaten in Africa, Asia, the Caribbean, Latin America, and the Middle East.

With historical and cultural background, personal stories, and people photography, The World in your Kitchen brings color and context to global delights like quibebe (pumpkin soup from Brazil), coconut curry from Malaysia, and avocado and zucchini enchiladas from Mexico. Includes:

• One hundred fifty easy-to-cook vegetarian dishes
• Clear, step-by-step cooking method
• Personal recipes from around the world
• Full-page color photographs
• Food facts and a glossary of foods

Troth Wells has been with the New Internationalist since 1972. She has written a number of world food books.

New interesting textbook: Measurement and Evaluation in Human Performance 3rd Edition w Web Study Guide or Integrative Oncology

Vegan Taste of the Caribbean

Author: Linda Majzlik

This cookbook includes recipes for appetizers, soups and stews, curries, main courses, rice, vegetables, salads, chutneys, salsas and sauces, desserts, baking, and drinks. It offers more than 100 original recipes that are all free of animal products, as well as advice on maintaining a Caribbean pantry.

Linda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues.

250 Best BrowniesBars and Squares or Cooking with Too Hot Tamales

250 Best Brownies,Bars and Squares

Author: Esther Brody

The ultimate collection of easy deserts

For sweet satisfaction and easy preparation, there's nothing like a plate full of brownies, bars or squares. In the world of baking, these are the ultimate comfort foods, evoking wonderful memories of your mother's chocolate brownies, date squares, or fruit bars.

Now bestselling author Esther Brody (The 250 Best Muffin Recipes and Another 250 Best Muffin Recipes) brings back all that homemade goodness in The 250 Best Brownies, Bars and Squares.

Because they're typically baked in a single cake pan, brownies, bars and squares are remarkably simple to make. So they're ideal for busy families. And as you'll discover in this book, they offer a tremendous variety of flavors -- ranging from chocolate-based brownies to various combinations of fruits, nuts and spices that you can use to make bars and squares.

For a snack or after-dinner treat, try Caramel Double Nut Squares or Favorite Glazed Lemon Raspberry Bars. Capture the taste of summer with Rhubarb Crisp Squares or enjoy the classic sweetness of Old-Fashioned Butter Tart Bars. And for the brownie lover, you'll find plenty of ways to indulge your passion, including Classic Chocolate Nut Brownies, Coconut Macaroon Brownies, and the blissfully decadent Chocolate Chip Blondie.

These fully tested recipes are so easy and delicious, you'll want to try them all. (We're sure your family won't mind!) With Esther Brody's well-deserved reputation for imaginative baking, The 250 Best Brownies, Bars and Squares is an essential addition to every kitchen library.

Appleton Post-Crescent

A little jewel.

The Wichita Eagle - Joe Stumpe

No-frill paperback offers just what it promises ... all the recipes would fit into the easy category.

See also: After Hegemony or Police Patrol

Cooking with Too Hot Tamales: Recipes & Tips From TV Food's Spiciest Cooking Duo

Author: Mary S Milliken

At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style that Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. In over 150 recipes, the engaging duo demonstrate their honed culinary technique, their commitment to the finest, freshest ingredients, and their enthusiasm for flavors from around the world. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities,Too Hot Tamalessatisfies any appetite. From Roasted Chile Frittatas to Turkey Tamales with Fresh Cranberry Salsa to milky, cool Horchata Ice Cream with Cinnamon and Pecans, this ultramodern pair create recipes that are honest and accessible, yet funky and fun.Open this adventure some book and explore a now world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time impaired and a bracing Chipotle Tomatillo Salsa for heat seekers. Entries run the gamut from the simple and delicate Pan-Fried Grouper with Almonds to the lip-smacking Barbecued Ribs with Red Chile Sauce and Baked Pineapple. As demonstrated throughout their career, Milliken and Feniger consider vegetables a priority. Vagetarians both strict and occasional will appreciate the full-bodied vegetable and grain-based dishes offered within these pages. Entries such as the hearty Vegetarian Black Bean Chili, the Tortilla do Potato, and an elegant Artichoke Stow with Pine Nuts are both healthful and satisfying enough to seduce vegetarian andcarnivore alike. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert diehards with such toothsome treats as leche frita (fried milk custardsquares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust.

As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco do Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.

TV Guide

Praise for Too Hot Tamales: One of the 50 Great Things About Television Now.

Library Journal

Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana. In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails.

The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. —Susan Lantzius, formerly with San Domenico Restaurant, New York

Library Journal

Milliken and Feniger are the talented chef/owners of the Border Grill in Los Angeles and the authors of Mesa Mexicana. In this companion to their popular TV series, they feature traditional and new-wave Latin and Spanish cuisine, with an emphasis on spicy, robust, casual dishes, ideal for festive entertaining. The 150 recipes include tamales, of course, along with inspired appetizers; soups, salads, and brunch dishes; main courses such as Brazilian Marinated Steaks with Chile Lime Sauce and side dishes; imaginative desserts; and spirited cocktails.

The book is peppered with useful cooking tips, information on ingredients, and food anecdotes, and the style is personal and approachable. —Susan Lantzius, formerly with San Domenico Restaurant, New York

TV Guide

Praise for Too Hot Tamales: One of the 50 Great Things About Television Now.

51 Fast and Fun Packaged Dough Recipes or The Classic Food of Northern Italy

51 Fast and Fun Packaged Dough Recipes

Author: Dolores Kostelni

Packaged dough makes great meals possible even on weeknights. With store-bought dough as a base, a variety of wholesome, homemade dishes, from dinner and dessert to snacks and appetizers, is within reach of even the busiest cook. Here, readily available doughs — refrigerated biscuits, crescent rolls, phyllo, pizza dough, boxed mixes, and more — are transformed into Dried Cherry Scones, Pecan Tassies, Spinach Soufflé Squares, Tortilla-Topped Chicken Pie, and dozens of other dishes that look and taste like they took hours to prepare.

Read also Tai Chi for Staying Young or Living with Grief

The Classic Food of Northern Italy

Author: Anna del Cont

In this delectable collection of dishes, drawn from all the regions of northern Italy, Anna Del Conte has chosen the very best recipes garnered from restaurants, home kitchens, and country farms. Many of the dishes are likely to be unfamiliar, such as flatbread made with chickpea flour, the Ligurian fish soup known as ciuppin, or macaroni in a sweet pastry case. Del Conte's distinctive interpretations of more wellknown dishes, such as pesto and ragu, gnocchi, risotto, and ossobuco, will endear themselves to cooks as the versions that really work. This is a collection that is bound to become a favorite volume in every cook's library. Anna Del Conte was born and educated in Milan. Her many successful cookbooks include Italian Kitchen, Gli Antipasti, I Dolci, La Pastaciutta, I Risotti, and Gastronomy of Italy.

Hollywood Dish or Italian Vegetarian Cooking

Hollywood Dish: More Than 150 Delicious, Healthy Recipes From Hollywood's Chef To The Stars

Author: Akasha Richmond

Hollywood's celebrities expect only the best-especially when it comes to food. That's why they turn to Akasha Richmond, Hollywood's favorite healthy chef.

In Hollywood Dish, Akasha brings her A-list menus to the rest of us. She offers more than 150 recipes from her favorite experiences as a chef and caterer, including theme parties and holiday dinners for some of today's top stars and parties for MTV awards shows, the Sundance Film Festival, and the Grammy Awards. Mouthwatering but surprisingly simple recipes include Cinnamon French Toast with Pomegranate-Cherry Compote, Wild Salmon and Artichoke Salad with Green Tea Ranch Dressing, Pumpkin Seed Crusted Cod with White Peach Salsa, Short Ribs Braised with Chinese Flavors, Crispy Fruit Crumble, and Sundance Chocolate Torte-all deliver fresh, authentic flavor and are made with wholesome, tasty ingredients.

But Akasha offers more than just recipes. She is the authority on Hollywood's long-standing tradition of healthy eating. From the early health-food pioneers to today's healthy-living trailblazers, she weaves a fascinating history of food trends, stars, and events that have made Hollywood the health capital of the world. With each recipe, she shares the nutritious culinary habits of the stars of the silver screen, including Greta Garbo, Cary Grant, and Gloria Swanson, as well as today's hottest celebrities, like Madonna, Tom Cruise, and Tobey Maguire.

Now you, too, have the chef to Hollywood's A-list at your disposal. To create chic, healthy, delicious food, all you need is Akasha Richmond's Hollywood Dish.

Washington Post

"When people on the Hollywood A-list want healthy but chic food at their parties, they call Akasha Richmond."

Pierce and Keely Brosnan

"Akasha combines a wealth of knowledge with artistic skill and real talent to create food that nourishes body and soul as well as the taste buds!"

Library Journal

Hollywood chef and caterer Richmond (The Art of Tofu) has created a cookbook that is both entertaining and informative. The kitschy layout uses titles from movies to organize the chapters and, in addition to over 150 recipes, is chock-full of health food history and famous names. Although a chapter is devoted to seafood, poultry, and meat, there is a heavy emphasis on vegetarian cooking-the author is a contributing editor to Vegetarian Times magazine-and many of the recipes could be adapted for a vegan diet. Ingredients such as spelt (a relative of wheat) and chia seeds (yes, like the pet) may not be easy to find outside of major metropolitan areas, but Richmond includes a list of mail-order resources. There are recipes for all occasions, and Richmond's easy manner and detailed instructions make it suitable for beginners. Purchase where interest in healthy cooking is high. Not to be confused with Nick Grippo's Hollywood Dish (1998).-Rosemarie Lewis, Broward Cty. P.L., Ft. Lauderdale, FL Copyright 2005 Reed Business Information.

What People Are Saying

Mollie Katzen
"Akasha shines as brightly as any of her impressive clients! Bottom line, she is a great cook--utterly original, full of integrity, and always passionate. This book will be valued equally for its recipes and its really fun story-telling."
—author of Moosewood Cookbook

Billy Bob Thornton
"Being allergic to wheat, dairy products, and shellfish, it makes it pretty hard to find good food just anyplace, and you have to come up with a lot of creative ways to eat like a normal human being. Akasha was my savior. She has found ways to make everything that I have ever dreamt up, without wheat and dairy, and makes it taste like regular people's food. She's my friend and my culinary goddess."
—

Michel Nischan
"With doable recipes and nostalgic text, Hollywood Dish is entertainment with the exceptional added bonus of easy recipes that are good for taste and tummy!"
—author of Taste Pure and Simple and Homegrown Pure and Simple

Interesting book: Internationale Politik: Das Erleiden von Konzepten und Zeitgenössischen Emissionen

Italian Vegetarian Cooking

Author: Paola Gavin

Easy-to-follow directions and an introduction explaining the cuisines makes this an enlightening as well as a delicious read. DSBooklist

Library Journal

Regional vegetarian specialties from all over Italy. Most of these are simple, traditional recipes, dishes from la cucina casalingua . Some are unusual, but many can be found in standard Italian cookbooks. Paola Scaravelli and Jon Cohen's From an Italian Garden ( LJ 4/15/84) includes a lot of good vegetarian recipes; special collections may want this one, too.

Amarillo Junior League Cookbook or Great Desserts of the South

Amarillo Junior League Cookbook

Author: Junior League of Amarillo

Six hundred recipes from Amarillo hostesses, each twice-tested by Amarillo cooks, make menus guaranteed to please the palate and the eye. By the light of the Texas Panhandle's spectacular sunsets, you can serve your guests a gourmet delight, ranch-style barbecue, Mexican specialties, or a wild game feast!

New interesting textbook: Delicious Amish Recipes or The Gospel of Food

Great Desserts of the South

Author: Mary Leigh Furrh

More than 300 recipes make up this elegant book of sumptuous sweets from Southern cookery. It includes the best of Southern desserts from Syllabub and Tipsy Parson to exotic Creole showstoppers such as Bananas Foster.

Publishers Weekly

The over 300 recipes here have emerged from family larders, out-of-print cookbooks, well-fed friends and Southern restaurants, as well as the authors' own repertoires. The most venerable? Colonial syllabub. The latest thing? Mississippi First Frost Pie (circa 1988), replete with pecans and watermelon rind preserves. The territory includes previously unpublished recipes (``Alice Reilly's Secret Caramel Icing''); the Southwestern genre ( empanaditas ); Creole cookery (New Orleans Mardi Gras king's cake); and plantation and frontier recipes (hummingbird cake, tombstone pudding). Apple pie and the like honor good old Americana. But the authors' all-too-Southern view of slavery doesn't. Furrh and Barksdale casually observe that ``creative slaves used their talents for combining spices to flavor Creole sweets'' and ``the planter's wife was usually an excellent manager. . . . Her mentor was her black cooka genius at improvisation.'' Was slavery no more than an opportunity for black cooks to use their imaginations? Furrh is food editor of Missippi Magazine and Barksdale a freelance food writer. Illustrations not seen by PW. (Oct.)

Hospitality The Sacred Art or Sticks and Stones

Hospitality-The Sacred Art: Discovering the Hidden Power of Invitation and Welcome

Author: Nanette Sawyer

"The practice of deep hospitality can help us step into a more vital, vibrant embrace of this great adventure we call life-which includes our relationship with God, however you might define God. ... It is an invitation to walk through life with a liberating posture of receptivity, reverence, and generosity."

We may think of hospitality as merely being polite to guests, but the ancients understood the profound potential hospitality holds for building and transforming lasting relationships-for binding families together, making strangers into friends, even turning enemies into neighbors. This practical book provides you with the tools you need to cultivate the spiritual power of invitation and welcome in your life. Guided by Rev. Nanette Sawyer, you will discover the qualities of hospitality-receptivity, reverence, and generosity-and how these qualities can significantly deepen your self-understanding as well as your relationships with others and with God. Drawing from sacred texts and spiritual practitioners from all faiths, this book also addresses the major stumbling blocks that prevent you from becoming truly hospitable.

Publishers Weekly

In the insightful latest installment of the Art of Spiritual Living series, Presbyterian pastor Sawyer suggests that practicing hospitality can be "transformative." Sawyer's notion of her subject is capacious: though she writes about extending hospitality to grandparents, neighbors and friends, she is also interested in hospitable relationships with God, oneself and even with creation. Ultimately, she calls for readers to do more than simply have people over for a meal (though sharing food is one hospitable practice she encourages); rather, she wants people to invite others into deep, real relationships. Thus, intentionality and attentiveness underpin her conception of hospitality. We should pay attention to "what is really going on inside of us" and listen carefully when in conversation with other people. Sawyer moves from the theoretical and theological ("hospitality to God is circular . . . because when we welcome God we find that we ourselves are deeply welcomed into God") to the practical (centering prayer can foster a hospitable relationship with God; making museum or picnic dates with yourself is a way to practice hospitality to self). She writes with a deeply ecumenical bent, drawing on Thich Nhat Hahn, Swami Anantananda, Gandhi and Lao Tsu. This small book will be a blessing to many people. (Feb.)

Copyright 2007 Reed Business Information

Table of Contents:

Foreword     ix
Introduction: Hospitality as Transformation     1
Hospitality to God: Welcoming God's Welcome     10
Hospitality to Self: Inviting the Authentic Self     30
Hospitality to Family: Offering Full Presence to Those Closest to Us     52
Hospitality to Neighbors: Becoming the Merciful Neighbor     72
Hospitality to Strangers: Pursuing Kinship Rather than Estrangement     94
Hospitality to Enemies: Extending Generosity through Non-Retaliation     118
Hospitality to Creation: Knowing Creation Relationally     142
Acknowledgments     167
Notes     169
Suggestions for Further Reading     176
Index of Exercises and Practices     180

See also: El Guía de Supervivencia del Gerente de Enfermera:Respuestas Prácticas a Problemas Diarios

Sticks and Stones (Game and Fish Mastery Library Series): The Art of Grilling on Plank, Vine and Stone

Author: Ted Reader

Cooking over an open fire imbues plain food with rich, smoky flavor. Modern barbecues and ovens have not been able to transform foods in quite the same way...until now. With Sticks and Stones, Ted Reader and Kathleen Sloan bring the exotic flavors of wood-fire cooking back to us, on the barbecue or in the oven.

The process is so easy: take a piece of untreated, aromatic wood, soak it, pop it on a hot grill, put the food on top and wait for the magic to happen. Master this, and a whole new world of cooking-not just on wood, but stone and vine too-opens up to you.

Our Game and Fish Mastery Library is enriched by the addition of Sticks and Stones; the cooking techniques it showcases derive from original methods used by Pacific Northwest Natives when fish and game were essentially the only foods available, and were treated with the utmost respect. Once you've tasted planked salmon, you may never prepare it any other way!

Chicken Soup for the Soul Recipes for Busy Moms or Chocolate Holidays

Chicken Soup for the Soul Recipes for Busy Moms (Chicken Soup for the Soul Series)

Author: Jack Canfield

Chicken Soup for the Soul teams up with nationally syndicated TV personality Mr. Food to give busy moms what they need: fast, easy and nutritious recipes to keep their families happy along with a sprinkle of inspiring stories to warm their hearts as they cook.

In this hardcover, spiral-bound volume, Mr. Food gives moms delicious meal ideas combined with timesaving tips and helpful hints to make it easy to bring the family together at mealtime. Includes four-color photos throughout.

In keeping with the Chicken Soup tradition, heartwarming stories are peppered throughout the book to rekindle mom's spirit after a busy day.

• Recipes are fast, healthy and delicious.
• Fun, easy to use and we've made it unique by including what Chicken Soup is known for great stories.
• Sidebars have serving suggestions, preparation tips, and interesting points about food and/or recipe.
• Attractive spiral-bound package contains beautiful 4-color photographs throughout.

Book about: International Accounting or Protecting Business Information

Chocolate Holidays: Unforgettable Desserts for Every Season

Author: Alice Medrich

Dramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us resraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicty.

An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues.

Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ie cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade—both unequivocally year-end musts.

In Chocolate Holidays, Medrich unlocks the secrets of ourfavorite sweet, offering chocolate desserts for every season, for every reason.

Shirley Reis - KLIATT

Medrich says that eating chocolate is a celebration all its own, and all these recipes speak for themselves with an elegant simplicity. Fifty different recipes have been organized into sections based on the season, featuring chocolate in many different forms. Almost every recipe is accompanied by a color photo to provide inspiration. Some of the recipes: Chocolate Peanut Butter Cake; Chocolate Cranberry Bread Pudding; Chocolate Pecan Pie; Chocolate Dipped Caramel Apples; Chocolate Banana Blintzes; Bittersweet Chocolate Truffles; Chocolate Blini with Berry Caviar; and Chocolate Banana Waffles. Medrich has won both Cookbook of the Year and Book of the Year from the James Beard Foundation. KLIATT Codes: JSA--Recommended for junior and senior high school students, advanced students, and adults. 2001, Artisan, 132p. illus. index., Ages 12 to adult.

Great Garnishes or Taste of Maryland History

Great Garnishes

Author: Su Huei Huang

Featuring 115 award winning designs from Taiwan and 43 from the United States, this lavishly illustrated book offers simple creations for beginners and elaborate combinations for the expert. Garnishes in this book are actually much easier to master than they appear. This book is an excellent teaching text, detailed descriptions accompany smaller pictures showing step-by-step procedures; most of the garnishes may be made by simply following the pictures. Here is the opportunity to easily enhance the appearance of any meal for the family, or for guests at a home banquet.

See also: Womens Mental Health or A Consumers Dictionary of Food Additives

Taste of Maryland History: A Guide to Historic Eateries and Their Recipes

Author: Debbie Nunley

Continuing their popular Taste of History™ series, Nunley and Elliott feature over 75 restaurants in this combination travel guide/cookbook. The book highlights restaurants located in buildings of historic interest, many of which are more than 100 years old. Old train stations; historic hotels, homes, and vacation retreats; as well as sites along the National Road are examples of some of the locales that are featured. In addition to historical background and anecdotal information, there are two or three recipes chosen by the restaurant's chef given for each entry. The book's recipe selection is evidence that there's so much more than crab in Maryland.

Margaritas and Other Tequila Cocktails or Fix It and Enjoy It Cookbook

Margaritas and Other Tequila Cocktails

Author: Ben Reed

People everywhere are drinking tequila -- from the best-known brands to the rarer tequilas revered by connoisseurs. As the most popular tequila cocktail, the margarita has survived numerous nips and tucks to retain its fierce identity. In Margaritas and Other Tequila Cocktails, Ben Reed reveals that all you need in order to create a delicious margarita is good-quality tequila, lime, and orange-flavored liqueur. Yet within the boundaries of these vital ingredients, you can make your margarita taste quite unique. Try the recipes at the beginning of the book and discover how the type of tequila, the choice of sour, the brand of sweetener, and the ratio of all three, influence the final fantastic flavor. Once you've mastered the classics, Ben takes your tastebuds on a magical exploration of the Flavored Margaritas -- from a Mangorita to a Prickly Pear, there's a flavorsome margarita to suit all tastes. Or try the Substitutions -- well-known cocktails with a tequila-twist such as the Tequila Colada and Tequilini. The perfect thing to get the party going, or for your own private enjoyment, the margarita captures the spirit of fiesta.

Interesting textbook: Publishing a Blog with Blogger or Mastering Windows Server 2008 Networking Foundations

Fix-It and Enjoy-It Cookbook: All-Purpose, Welcome-Home Recipes

Author: Phyllis Pellman Good

From the bestselling author of the popular Fix-It and Forget-It series comes this new collection of all-purpose recipes — for stove-top and oven cooking.

Here are more than 675 welcome-home recipes. Each includes the amount of Prep Time and Cooking Time needed. Each includes clear, step-by-step procedures for making the dish.

Fix-It and Enjoy-It Cookbook brings you —

• delicious food for everyday that is easy to prepare;
• recipes which use ingredients that are already in most cooks' cupboards;
• recipes which are not intimidating; the skills they require are simple and basic;
• nutritional food which your family and friends of all ages will heartily enjoy!

This is good, everyday food — for the cook — and all who gather around the table!

Kitchen Doctor Cookbook or Tasty

Kitchen Doctor Cookbook

Author: Jill Scott

The right foods for health, the right diet for your body, the right recipes for your lifestyle. The ultimate guide to healing foods with advice and essential information on food allergies, diabetes, cancer prevention, arthritis and heart disease.

See also: Green Living for Dummies or The Coming Generational Storm

Tasty: Get Great Food on the Table Every Day

Author: Roy Finamor

For the past twenty years, Roy Finamore has shaped America's most popular cookbooks, publishing such influential authors as Martha Stewart, Ina Garten (the Barefoot Contessa), and Lee Bailey and working alongside chefs and other food authorities to help them streamline their recipes. Now, in Tasty, he shows you how to make the most of your time and have fun in the kitchen.

Tasty proves that a meal doesn't need to be showoffy to be uncommonly good. When you serve food from this book, your family and friends will sit up and take notice, and you'll be relaxed and smiling when you sit down at the table. Among the simple but exceptional dishes in Tasty:

Buttermilk Pancakes with Hazelnut Butter: breakfast with a minimum of effort; unbelievably light and fluffy.

Sicilian Spinach Pie: perfect for a lunch or picnic, with the easiest pastry you've ever made.

Fresh Pea Soup: with three common ingredients, it's ready in five minutes.

Chicken Milanese: Crisp chicken and tart salad -- the kind of food you crave when it's hot out.

Pork Roast with Fruit Stuffing: a fine company dish or Sunday supper.

Chinois Noodles: Asian-inspired and equally good warm or cold.

Chocolate Whipped Cream Cake: Whip cream, add eggs and a few dry ingredients, and you've got cake!

As Roy says in his introduction, "Good simple food is meant to be shared and enjoyed. Cook often."

Publishers Weekly

Flipping through Finamore's book, a reader might get the idea that the food the longtime cookbook editor offers is fine, just fine-but that's about it. Cook one of the dishes, though, and the assessment goes from fine to fantastic. The 200 recipes are for the type of fare that's become familiar to many modern home cooks: American cuisine with Italian and French accents, using fresh ingredients and simple preparations. The foods may be recognizable, but they're rarely tired: who, for instance, could argue with the quick and juicy braise that is Pork Chops with Fennel and Tomato, served over Olive Oil Mashed Potatoes, or Chicken Milanese hidden under a tart arugula salad? The author, who has molded texts written by such cookbook legends as Martha Stewart, Ina Garten and Lee Bailey, has a carefree approach to cooking, urging readers to continually taste what they're making and correct seasonings and cooking times, and most of all, not to stress. With weekday and weekend dinner suggestions as well as ideas for breakfasts, lunches, "nibbles," salads and desserts, this cookbook is destined for frequent use. Photos. (Apr.) Copyright 2006 Reed Business Information.

Library Journal

Longtime cookbook editor and author Finamore (One Potato Two Potato) has written a cookbook designed to help busy cooks prepare everyday meals. Chapters cover everything from soups to snacks to what to cook on weekends. Added features include tips on how to vary recipes and suggestions for using leftovers. Family cooks will find the collection to be an intriguing assortment of both familiar recipes, such as one for roast chicken, and the enticingly unfamiliar, such as one for dandelion salad. Finamore deftly balances the use of fresh ingredients with convenient pantry staples, like canned tomatoes. An undertone of comfort and enthusiasm for everyday cooking that runs throughout the book will inspire readers. Instructions are clearly written and easy to follow. A good choice for public libraries that are in the habit of keeping their cookery sections current.-Andrea R. Dietze, Orange Cty. P.L., Santa Ana, CA Copyright 2006 Reed Business Information.

Best Loved Whole Grain Recipes or Cancer Cookbook

Best-Loved Whole Grain Recipes

Author: Publications International

Go with the grain! Better nutrition is a good reason to add more whole grains to your diet, but it's the bold flavors and hearty textures that will have you coming back for more. Best-Loved Whole Grain Recipes is chock-full of tasty ideas for breakfast, lunch, dinner and in between. You'll find new recipes using use old favorites like oats and barley, plus mouthwatering dishes using less familiar grains, including quinoa and wheat berries. There are even kid-pleasing cookies, cakes and treats. So what are you waiting for? There's a world of whole grain goodness to explore.

Go to: Complete Book of Indian Cooking or Food Culture in Spain

Cancer Cookbook: Food For Life

Author: Roxanne Koteles Smith

THE CANCER COOKBOOK, Food For Life Finally, healthier food that taste great. Chef Roxanne masterfully presents beautiful, simple foods with a Japanese influence. Novice to Executive Chefs will find THE CANCER COOKBOOK a fabulous resource for sourcing health to others. Janet Germano's photos exquisitively represent how easy the recipes are to follow. The food is only the beginning. The success stories touch, move and inspire you to start your own personalized program. In just over 1 year Emilie DeCelles, a grandmother, takes her diagnose of Stage 4 metastatic breast cancer tumor 40x50 mm and cancer marker of 79 to "tumor not even large enough to quantify with a measurement anymore" and cancer marker to 9.8. Dr. Chuck Witkowski's story of losing 81 pounds, reducing insulin from 400 units to 10 units and some days none; and no more acid reflux, blood pressure or allergy medications within six months is a great example of what is possible. Brenda Anderson and others' stories remind us how easily we can get our energy, vitality and youthfulness back through foods.

500 or Jane Grigsons Fruit Book

500 (Practically) Fat-Free One-Pot Recipes

Author: Sarah Schlesinger

In 500 (Practically) Fat-Free One-Pot Recipes, Sarah Schlesinger has streamlined the cooking process and delivered nutritious, affordable, mouth-watering meals with minimal cleanup. Not only do these recipes all meet the FDA definition of "low fat," with three grams of fat or less per serving, but they are also freezable, reheatable, easy-to-prepare meals for the entire family. Sarah Schlesinger may have cut back on the fat and the pots, but she's kept the flavor with innovative ingredients from around the world - gingerroot, garam masala, curry, hoisin sauce, cumin, salsas, and vinegars. With practically zero fat, one pot, and five hundred recipes, you can prepare a healthful, delectable meal every day of the week.

Table of Contents:

Introduction	xv
About 500 (Practically) Fat-Free One-Pot Recipes	xv
Pots and Pans	xvi
Appliances	xvii
Kitchen Tools	xvii
Food Preparation	xviii
Cooking Techniques	xix
Safety Tips	xix
Cleanup	xx
Storage and Freezing	xx
Finishing Touches	xxi
The One-Pot Pantry	xxii
Using the Nutritional Analyses	xxxviii
Poultry Main Dishes	3
Seafood Main Dishes	69
Bean Main Dishes	103
Vegetable Main Dishes	135
Stews	183
Seafood Soups	227
Chicken Soups	261
Bean Soups	267
VegetableSoups	283
Cold Soups	333
Salads	343
Index	369

Read also Il capo del servizio (la serie del Ken Blanchard): Cinque azioni potenti che trasformeranno la vostra squadra, il vostro commercio e la vostra Comunit�

Jane Grigson's Fruit Book

Author: Jane Grigson

Jane Grigson’s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them á la chinoise. Others, such as the carambola, described by the author as looking “like a small banana gone mad,” will no doubt be happy discoveries. You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.

Making European Breads or 101 Spooktacular Party Ideas

Making European Breads

Author: Glenn Andrews

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

Table of Contents:

Introduction

Basic Breadmaking Techniques

Using the Best Ingredients

Recipes for European Breads

Grambrot -- Hearty German Wheat Bread

Sicilian Semolina Bread

Pumpernickel

Katie's Bulgar Bread

Limpa -- Swedish Rye Bread

Basque Sheepherders' Bread

French Bread

Ciabatta

Fococcia

Alsatian Mixed-Grain Bread

Portuguese Sweet Bread

Irish Soda Bread

Christiania Kringle

Brioche Bread

German Farmhouse Graham Bread

Using European Breads

Bruschetta

Herbed Bread

Garlic Bread

American Fondue

The Alpine Sandwich

Croute au Fromage

Panzenella -- Italian Bread Salad

Oyster Loaf -- A Pacifier

New Orleans Bread Pudding

Provence Spread

Book review: Europe as I See It or Taxation for Decision Makers

101 Spooktacular Party Ideas: Fun Halloween Recipes, Games, Decorations, and Craft Ideas for Ghosts and Ghouls of All Ages.

Author: Linda Sadler

Planning a Halloween party has never been easier! Whether you are having a few neighborhood children over, or are throwing a huge Halloween bash, 101 Spooktacular Party Ideas will help you plan an unforgettable Halloween Party. It is filled with ideas that will help you haunt your house with boo-tiful decorations, serve sinisterly delectable treats, play bone chilling games and make fiendishly fun crafts and party favors.

101 Spooktacular Party Ideas features 19 decorations, 10 quick and easy treats, 15 make ahead treats, 10 beverage ideas, 22 relay and active games, 11 quiet games, 14 craft and party favors, and more!

Miso Book or Catering Management

Miso Book: The Art of Cooking with Miso

Author: John Bellem

In Japan, the preparation of miso has been considered an art form for centuries. Those who prepare miso are, in turn, looked upon as Masters. As a food, miso can be used in a wide variety of savory and satisfying dishes. As a folk remedy, it has been successfully used to treat poor digestion, cancer, radiation sickness, tobacco poisoning, and even low libido--to the point that its healing properties have been confirmed by modern science. Through a unique double-fermentation process that dates back to pre-industrial Japan, soybeans and grains are transformed into this wondrous food. Readily available in supermarkets and natural food stores, miso is an integral ingredient in numerous health-oriented cookbooks.

The Miso Book begins by presenting miso basics--the different types, the various manufacturing methods, and miso's role in maintaining good health. Also presented are easy-to-use directions for making miso at home. What follows is the book's recipe section, which begins with information on the cooking and blending qualities of different types of miso, pointers on which types of miso work best with various foods, and guidelines on how to use different misos as dairy and meat substitutes. The book offers over 100 recipes in which miso is used in "Dips and Spreads," "Sauces," "Fish Dishes," "Grain Dishes," "Soups and Stews," "Vegetable Dishes," and "Bean, Tofu, and Tempeh Dishes."

Publishers Weekly

How do you become an expert on miso? Spend eight months apprenticed to a traditional miso master in a Japanese village. Work long, hot hours preparing and mixing soybeans, separating the grains by hand and fermenting them in 200-year-old vats. At least that's what these authors have done, and the result is this engrossing guide to fermented soy. In the hands of the Bellames, miso is more than an ingredient: it's an ancient tradition, originating in China around 800 B.C., before becoming the food of conquerors in 15th-century Japan. It became an integral part of the lives of modern Japanese people, and spread to America during the 1960s macrobiotics movement. This book covers different types of miso, how to make miso at home and miso's health benefits, which include lowered cholesterol and enhanced immune function. The book's bulk and climax is a buffet of tempting recipes: expected fare, like Kyoto-Style Miso Soup and Spicy Soba Salad, accompany many dishes not normally associated with miso, such as French Onion Soup, Italian-Style Stuffed Shells, Caribbean Fish Chowder and Apple-Nut Muffins. Although the authors probably offer more information about miso than most people need to know, their reverence and enthusiasm for their topic is impressive. (July) Copyright 2004 Reed Business Information.

Go to: Complete Food Counter or Motherwell Maternity Fitness Plan

Catering Management

Author: Nancy Loman Scanlon

Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.

Booknews

The author draws on some 25 years of experience in the hospitality industry in creating this guide to catering management. The second edition includes the latest trends in cuisine and meal concepts; marketing techniques for the home replacement food business; new special events service concepts; new information on menu design and pricing; and tips on using the latest computer software to maximize sales and profits. Annotation c. Book News, Inc., Portland, OR (booknews.com)