Still Going Strong or Antipasto Table

Still Going Strong: A History of Scotch Whisky Advertising

Author: John Hughes

Johnnie Walker Red Label, Black & White, Bells, J&B, Talisker, Lagavulin--all world famous brands, but what were their origins and what is their history? Whisky, perhaps Scotland's most famous export, has been produced for centuries, but in the nineteenth century, production moved away from small stills to the sorts of mass production we see today. With the growth in larger distilleries, there was a matching growth in whisky branding and advertising. Scotch, whether Malt or blended is now produced by large companies, and the brands are known the world over.

Author Biography: John Hughes was in the enviable position of being marketing director for the Famous Grouse and has been at the forefront of branding and marketing one of Scotland's most famous whiskies. This is his second book on whisky for Tempus Publishing.

Read also Professional Services for Men or Decoding Darkness

Antipasto Table

Author: Michele Scicolon

Walk into any restaurant or trattoria in Italy and you'll be greeted by antipasto tables laden with platters of colorful salads, tender seafood dishes, regional salamis and cheeses, and fresh vegetables prepared in every way imaginable. With this inspiring collection of two hundred versatile, simple-to-prepare recipes, Michele Scicolone recreates these antipasto tables at home. The Antipasto Table includes many traditional favorites passed down by the author's family as well as new interpretations based on her own travels in Italy, and even some antipasti new to this country.

Imagine a table of hot antipasti -- fresh mozzarella rolled in bread crumbs and fried until crisp outside and melted within or grilled calamari with oregano and white wine. Or sample the cold dishes -- Sicilian eggplant salad or trout marinated in olive oil, vinegar, and sage. Bread-based antipasti include taralli, fennel-laced biscuits, perfect with a glass of red wine; and bruschetta, grilled country bread topped with fresh tomatoes and herbs or Gorgonzola and pine nuts.

This marvelous cookbook also features special sections on the art of preparing vegetables and selecting the proper wines to serve with antipasti. The Antipasto Table highlights the foods that make Italian cuisine so wonderfully appealing.

Publishers Weekly

Not to be confused with the ubiquitous Italian-American ``antipasto salad,'' genuine ``antipasti'' are delightful hot or cold hors de'oeuvres--the kind of delicacies perched on the ``antipasto table'' at restaurants and trattorie all over Italy. And although, according to Scicolone ( Fish Steaks and Fillets ) in Italian ``antipasto'' means ``before the meal,'' these ``are not mere appetizers.'' In some Italian restaurants, devouring antipasti is a course-after-course indulgence similar in concept to dining on Spanish tapassic . Recipes here, though admirably detailed with substitutions and well-organized methods, are particularly impressive for their simplicity and ease of preparation. Among them are sauteed peppers with balsamic vinegar, orange, parmesan and walnut salad, and mussels with caper mayonnaise--including a method for cleaning and preparing mussels and clams. Instructions for home-drying a bumper crop of ripened plum tomatoes are here, as well as recipes for such uniquely Italian specialties as crusty, chewy Tuscan bread, crispy semolina focaccia and crunchy Sardinian flat bread. An up-front ``antipasto pantry'' section and menus for combining antipasti make this volume doubly useful. Author tour; HomeStyle Book Club alternate. (June)

Library Journal

Scicolone, a cooking teacher and consultant, offers a large collection of simple but fresh and vibrant recipes, most of which can stand on their own as antipasti or be combined with other dishes as the centerpiece of a light meal. The Bread and Focaccia chapter is especially good; Fava Beans with Prosciutto and Parmesan, Wild Mushroom Corstini, and Smoked Salmon with Fennel are among the tempting dishes in other categories. A good companion to Christopher Styler's similar Primi Piatti ( LJ 3/15/89).

Disccookery or Vegetarian Cook Book

Disccookery: The Discdrive 20th Anniversary Cookbook

Author: Jurgen Goth

"The most intelligent radio [program] in the country."

- The Globe and Mail

Since its launch in 1985 DiscDrive has become a Canadian institution, with hundreds of thousands of loyal listeners from coast to coast (and even more listening daily across the northern U.S.).

From early on, food became an important ingredient in the DiscDrive mix: after all, Jurgen Gothe was already an award-winning food and wine journalist. Whether improvised on the spot, or based on what Gothe cooked that weekend, his food preparation ideas -- from the ridiculously simple to the ridiculously elaborate -- formed part of the afternoon delights. Listeners clamored for his recipes and the program's website posted selected ones.

In honor of the radio show's upcoming 20th anniversary, Gothe's inventive recipes have been assembled into one delicious volume: DiscCookery.

DiscCookery has more than 120 recipes, most of them from Gothe's own kitchen and some solicited from DiscDrive listeners. Each recipe is not only paired with an appropriate wine but also a suitable music selection.

Selections focus on:

• Soups and Salads


• Drinks


• Pasta, Fish and Seafood


• Stews


• Chicken and Duck


• Meat


• Snacks and Sides


• Desserts


• Extravaganzas (which includes Gothe's True North Chili made with musk ox, wild boar and caribou).

DiscCookery even includes Gothe's legendary Dinner and Ride Home for Cinderella: a stew of beef, peaches, corn, and vegetables, cooked and served in a pumpkin.

Look this: Happiness in a Storm or Heart Disease Breakthrough

Vegetarian Cook Book: Substitutes for Flesh Foods

Author: E G Fulton

Originally published in 1904, this cookbook provides a fascinating insight into the huge variety of wholesome vegetarian dishes that were available a century ago.

Fulton has treated the subject from the commonly accepted definition of the term vegetarianism, which means to abstain from flesh foods, but allows the use of eggs, milk, and its products. After studying the vegetarian restaurants and the food questions for many years, Fulton has placed before you a book containing instruction in the preparation of wholesome dishes that will build up in place of tearing down the body.

Table of Contents:

	Bakery and Breakfast Dishes	196
	Beverages	173
	Cake	235
	Cereals	180
	Eggs	163
	Entrees	67
	Hygiene of Cooking	9
	Nut Butter	241
	Pies	225
	Puddings	205
	Salads	17
	Salad Dressings	31
	Soups	40
	Sauces	149
	Toasts	188
	Vegetables	115

Culinary Taste or Low Carb Diet Book

Culinary Taste: Consumer Behaviour in the International Restaurant Sector

Author: Donald Sloan

Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.

With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.

• Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings
• Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography
• Considers the importance of understanding these issues for business management and for success in the hospitality industry today

Go to: Direction de Personnel Publique :Contextes et Stratégies

Low-Carb Diet Book

Author: Elaine Gardner

Explains what the low-carbohydrate diet is, why it works, the benefits and the things to look out for.

Table of Contents:

	Introduction	6
	The low-carb approach	8
	Different types of carbohydrate	10
	Good fats and bad fats	12
	Sources of protein	14
	Vitamins, minerals and fluids	16
	Assessing your weight	18
	Problems associated with excess weight	20
	How to start a diet	22
	Shopping	24
	The importance of exercise	26
	Getting support while losing weight	28
	Maintaining a diet plan	30
	Keeping the weight off	32
	Meal planners	34
	The low-carb kitchen	38
	Kitchen basics	40
	Cooking methods	41
	The store cupboard	42
	Fruit	43
	Vegetables	45
	Meat, poultry and game	47
	Fish and shellfish	49
	Vegetable protein	50
	Grains and cereals	52
	Dairy foods and eggs	53
	Fats and oils	54
	Sauces and dressings	55
	Breakfasts	56
	Soups	68
	Appetizers	76
	Main course salads	86
	Meat, poultry and game	96
	Fish and shellfish	110
	Vegetarian dishes	122
	Salads and side dishes	136
	Desserts	148
	Checking carbohydrate content	156
	Index	158

Not Your Mothers Cookbook or The Edible Tao

Not Your Mother's Cookbook: Unusual Recipes for the Adventurous Cook

Author: John Bear

Tired of the same chicken-pasta-fish routine? Then leaf through these pages of kitchen-tested recipes for inspiration. Using recipes culled from newspaper food editors, invented in a recipe game, and adapted from published cookbooks and Internet sites, the authors offer out-of-the-ordinary dishes that are accessible to an average cook in an ordinary kitchen — dishes that actually work. Though the ingredients may be surprising, as in Green Chile Maple Brittle, or the preparation procedures unorthodox, as in Eggs Cooked for 12 Hours in Turkish Coffee, these dishes can be served — and enjoyed — with pride. Accompanied by illustrations throughout, these surprising recipes inspire cooks to push the boundaries of traditional cuisine.

Book review: Sex Lies and the Truth about Uterine Fibroids or Straight Talk About Breast Cancer

The Edible Tao: Munching My Way Toward Enlightenment

Author: Ruth Pennington Paget

My sister worked as a waitress at the Ho-Ho Inn, a Chinese restaurant, on Cass Street in Detroit. She sat a plate of Egg Foo Yung in front of five-year-old me. I had a way with words and quickly renamed this Egg Foo "Yuck." Tears ran down my cheeks as I thought about eating this worm-like mess of food. The Chinese waiter called George came in and looked at me. They took the Egg Foo "Yuck" and threw it in the garbage, then he went to the freezer and got me one of those ice cream treats that Chinese restaurants serve; a coconut flavored outer shell of ice cream surrounding a mango core.

My sister came in and glared at me. George said, "She ate everything, so I gave her an ice cream." I smiled sweetly at George. My love for the Chinese, if not their food, began at that instant.

--The Edible Tao

Flavors of the Mediterranean or Fitness Kitchen

Flavors of the Mediterranean

Author: Oliver Baussan

Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters--Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce--readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals.

Publishers Weekly

In this beautifully photographed tour of Mediterranean cuisine, Baussan, author of Olive Oil and owner of l'Occitane, and French chef Meulien present fresh, unique recipes from the region. Their French-infused recipes, accompanied by informative introductions and wine recommendations, can be as simple as Confit of Rabbit Thighs with Fennel and Garlic, which is baked in a clay pot, or Socca with Dried Apricots and Pine Nuts (socca, from Nice, is a thin cake of chickpea flour). Arranged in four chapters-"The Sea," "The Market," "The Wild Harvest," and "The Garden and Orchard"-the book focuses on the freshest of ingredients. Among the 100 color illustrations, photos of fish just caught introduce such recipes as Baked Stuffed Calamari and Ricotta-Filled Sea Bream with Mimosa Sauce. Desserts include Figs in Orange Wine with Verbena Granita, and Blancmage with Baby Chestnuts. Although some ingredients and wines may be difficult to find, home cooks turning the pages of this volume will likely be inspired to make the effort to find them. (June) Copyright 2003 Reed Business Information.

Book about: Computer Aided Legal Research on the Internet or Introductory Techniques for 3 D Computer Vision

Fitness Kitchen

Author: Shelly Sinton

The Fitness Kitchen is a cookbook that debunks the hype of the usual weight-loss rhetoric and promotes a balanced and easy-to-maintain approach to cooking and living.

Library Journal

Moderation is key in this beginner's guide to healthy cooking by recipe tester/reviewer Sinton. Ten "Fitness Kitchen Principles" make up the chapters, covering everything from cooking methods and tools to exercise while cooking and maintaining a winning attitude toward food. Sinton's mantra is similar to Kathleen Daelemans's in Getting Thin and Loving Food: she feels that deprivation will lead only to bingeing and self-recrimination. With recipes for all times of day, including condiments and drinks, Sinton has collected easily modifiable dishes for everyone, including both vegetarians and carnivores. Many recipes (e.g., Chai Spiced Brown Rice Pudding) are easy to make or sound like they would be worth a little extra time and effort. Sources and inspirations, as well as nutritional information for each recipe, are provided. Recommended for public libraries. (Index not seen.) Deborah Shippy, Moline P.L., IL Copyright 2004 Reed Business Information.

Superfeast or 75 Easy To Make Muffin Recipes

Superfeast: Foods & Juices for Health & Healing

Author: Michael Van Straten

The best juices, soups, and foods for health and healing, with 100 new recipes and special sections on low-carb dieting and pregnancy, aging and illness.

This companion to Michael van Straten's Superfood Pocketbook features more than 100 new recipes, including juice and smoothie concoctions, and special sections on superfoods and juices for pregnancy, health and healing, and low-carb dieting. Superfeast also contains an A-Z of the top foods for staying healthy, a list of ailments, and a section on "nature's pharmacy." Another outstanding guide from a leading practitioner of complementary medicine and author of What's Up Doc?, Stress and How to Avoid It, and the Superfood Pocketbook.

Each small but perfectly formed book in this series is unique. Designed and produced to please the eye, Little Books are perfect for giving--yet they are far more than gift books. Each compact volume offers expert information, sound advice, thought-provoking ideas, and inspiration-- always from a respected and trusted source. Happy reading from Little Books.

Library Journal

This part cookbook, part health-food bible by British osteopath and acupuncturist van Straten covers a lot of ground. It begins with an alphabetical list of 100 "superfoods" ranging from almonds to yogurt, complete with half- to one-page descriptions. Fun and informative, the list includes some surprises, e.g., beer, butter, duck, pasta, radishes, and prunes. Following this cataloging of individual foods is a brief section on vitamins and minerals and their benefits and sources. Next come 100 recipes arranged according to seven different characteristics: vitality, aphrodisiac, protective, pick-me-up, calming, low-carb, and cleansing. Finally, a section on "supercures" covers such broad health issues as healthy joints, allergies, and pregnancy. The recipes themselves have a distinct British ring to them, as befits their provenance; however, care is taken to provide all measurements and oven temperatures in U.S. terms as well as metric. Recommended for health food or organic cookery collections.-Susan Hurst, Miami Univ. of Ohio Libs., Oxford Copyright 2005 Reed Business Information.

See also: Dirección de Relaciones de Cliente:un Marco Estratégico

75 Easy-To-Make Muffin Recipes

Author: Linda Fraser

There is nothing quite like the smell of home baking and few things are more delicious than muffins or tea breads served straight from the oven. Muffins are an increasingly popular tea-time treat, and are so simple to make - the mixture can be beaten tog

Table of Contents:

Introduction     6
Sweet Muffins     10
Sweet Quick Breads     32
Savoury Muffins & Breads     60
Scones & Popovers     82
Index     96

Artichoke or Skinny Dips

Artichoke (Quamut)

Author: Quamut

Quamut is the fastest, most convenient way to learn how to do almost anything. From tasting wine to managing your retirement accounts, Quamut gives you reliable information in a concise chart format that you can take anywhere. Quamut charts are:

• Authoritative: Written by experts in their field so you have the most reliable information available.
• Clear: Our explanations take you step-by-step through everything from performing CPR to threading a needle.
• Concise: You’ll learn just what you need to know—no more, no less.
• Precise: Quamut charts include detailed text, photos, and illustrations to show you exactly how to do just about anything.
• Portable: Your know-how goes with you wherever your projects lead.

Artichokes, explained.

Everything you need to know in order to buy and prepare perfect artichokes every time, including:

• The history, different types, and nutritional value of artichokes
• What to look for when buying artichokes, and how to store them after you buy
• How to cook artichokes in the most popular and tastiest ways

New interesting textbook: Beyond Sputnik or A Critique of Postcolonial Reason

Skinny Dips: Great Party Dips and Dippers That Are (Secretly) Healthy

Author: Lisa Gronholm

With dips this delicious, you'll never know you're avoiding the perils of party food. Now you can "party hearty" with dozens of exciting new recipes for dips and dippers. Here you'll find fascinating new dip flavors and your old favorites stealthily redesigned to remove unnecessary fat and calories without sacrificing taste.

Table of Contents:

	Let's Skinny Dip! - Introduction	5
	Creamy Bases, Nutritional Counts	7
	Pepper Chart	10
	Measurements & Abbreviations	11
	Metric Equivalents	12
	Seafood Dips	13
	Creamy Dips	21
	Salsas and Guacamoles	39
	Bean Dips	53
	More Great Dips	63
	Dippers Galore	75
	Index	91

Cheats Cuisine or Nutrition and Cancer Prevention

Cheat's Cuisine

Author: Aoileann Garavaglia

Based on her regular column in Saturday's Irish Independent, cookery writer Aoileann Garavaglia has created forty-eight easy-to-follow timed menus that will amaze and delight your dinner guests.

Book review: Guia de Mercados Financeiros

Nutrition and Cancer Prevention: New Insights into the Role of Phytochemicals

Author: American Institute for Cancer Research

Recent advances have contributed to our understanding of how a plant-based diet confers many health advantages and how substances from plants may be effective in the prevention of specific cancers. The Ninth Annual Research Conference of the American Institute for Cancer Research has focused on the latest developments in several categories of nutrients of wide contemporary interests. The conference sessions included such topics as the effects of soy, green tea, selenium, wine, grapes, and spices in cancer prevention. This conference was held in Washington, D.C. on September 2nd and 3rd, 1999, and was entitled Nutrition and Cancer Prevention: New Insights Into the Roles of Phytochemicals.
The discussion program included a session that was devoted to the current status of herbal products in relation to cancer prevention, in recognition of the increasing attention that complementary and alternative medicine has been receiving from the scientific community as well as the general public. A separate presentation addressed the issue of nutritional supplements and cancer prevention.

Booknews

The theme of the conference was chosen in light of recent findings on how a plant-based diet confers many health advantages and how substances from plants may be effective in preventing specific cancers. The 19 papers explore the impact of soy, tomatoes, tea, garlic and allyl sulfur compounds, selenium, resveratrol (from wine), herbals, dietary supplements, and beta-carotene. They also discuss dietary intervention strategies, new insights into the role of phytochemicals in cancer prevention, and chemoprevention. Abstracts are also provided for 66 poster papers. Annotation c. Book News, Inc., Portland, OR

Im on a Budget Not a Diet or Meals in Minutes

I'm on a Budget - Not a Diet!: Cater It Yourself and Save $$$ Recipes, Tips and Ideas to Make Anyone the Ultimate Hostess... on a Budget

Author: Kelly McClain Roberts

Simply put, this is the best real world catering cookbook around. There are no hard-to-find ingredients or impossible-to-create recipes. You will only find budget-conscious, delicious foods that when combined with the helpful suggestions make the presentation look as great as the food tastes. This is a cookbook devoted to helping people cater any event, on their own, regardless of budget. I'm on a Budget...NOT A DIET! came from years of hosting everything from small get-togethers to dessert for 200. It was born out of necessity due to the high cost of professional catering. This book empowers even someone who has never prepared a full party menu to take charge, save money, and have a first-rate event that looks as though they have catered events for years. The book is full of terrific money- and time-saving ideas, and no one would ever know how little of either you have involved, unless you tell them.

New interesting book: Chinese Magical Medicine or Quest for Conception

Meals in Minutes

Author: Robert Ros

With Robert Rose's Favorite Meals in Minutes you can choose from more than 50 great-tasting recipes that you can cook in 30 minutes or less. Experience a wealth of different flavors from savory snacks like Greek Chicken Pita Sandwiches to main courses like Indian-Style Grilled Chicken Breasts or Crab and Corn Pancakes with Sweet-and-Sour Sauce to down-home-and-delicious desserts such as Lemon Fool with Fresh Berries.

Shirleys Daisies A Haven Of Recipes or The Great Vegetarian Cookbook

Shirley's Daisies/A Haven Of Recipes: An Easy-To-Cook Book For Families

Author: Shirley Bragg Farley

This cookbook is full of fast, yet nutritious meals, some handed down through our family and some from friends over the years. Western, or American, Oriental, Cajun and Vegetarian Recipes. The meals are delightful to eat. I also use some low-fat recipes and give some advice on substitutes to make the foods healthier. Measurements, Seasonings, and Spices are explained. Beverages, Desserts, Salads and more for lunch and dinner meals.

Look this: The Forging of the Modern State or Economics

The Great Vegetarian Cookbook: More than 200 Irresistible Vegetarian Recipes From Around the World

Author: Rosamond Richardson

Drawing from cuisines around the world, The Great Vegetarian Cookbook presents 200 healthy and delicious dishes using a rich variety of vegetables, herbs, and spices. From soups and starters to main courses and desserts, Rosamond Richardson’s recipes are especially suited to inexperienced cooks or those who want to make quick and easy dishes. Whether cooking a simple supper or an elegant dinner, The Great Vegetarian Cookbook provides recipes for the kind of food that will entice you back to the kitchen for more. Among Rosamond Richardson’s many books are The Natural Garden, The Natural Home, The Great Green Cookbook, the best–selling Natural Superwoman, and Alfresco, winner of a coveted James Beard Award.

Table of Contents:

	Introduction	6
	Vegetables through the seasons	8
	Shopping & stocking the cupboard	28
	Essential equipment	29
	Some useful techniques	30
	Starters	33
	Soups	47
	Eggs & cheese	59
	Snacks, dips & bread	69
	Tortillas, pancakes & frittas	83
	Vegetables
	Side Dishes	93
	Main Courses	98
	The versatile potato	111
	Purely pasta	121
	Pulses, rice & polenta	137
	Savoury pies & pastries	153
	Entertaining
	Starters	163
	Main courses	175
	Sparkling salads	187
	Delectable desserts	209
	Basic recipes	218
	Nutrition chart	219
	Index	221

Choice Cookery or Healthy Asian Vegetarian Dishes

Choice Cookery

Author: Catherine Owen

Published in 1889 by prolific cookbook author Catherine Owen, this work was designed to appeal to women looking for the "newest and best in modern cookery." Originally written for Harper's Bazar, Owen's work was aimed at the upper class household seeking culinary elegance, rather than household economy.

New interesting book: Windows Home Server Bible or Beginning PERL

Healthy Asian Vegetarian Dishes: Nutritious and Delicious

Author: Periplus Editions

Highly nutritious, easytodigest, and

Food Gifts for All Seasons or The Great Wine Pyramid

Food Gifts for All Seasons

Author: Anne Byrn

Create unforgettable gifts of food for loved ones year-round with celebrated food writer Anne Byrn's compilation of seasonal recipes. Food Gifts for All Seasons offers 52 recipe ideas, many of which are make-ahead gifts that can be stored until needed. Organized by season, Byrn's book offers gift-giving suggestions and presentation tips for every occasion.

Each section opens with an introduction to the season, including information about decorative greenery and flowers that are at their peaks. Noted artist Anne Hathaway's savory illustration complement recipes such as Black Pepper Cheese Bread Boules, Orange Pecan Biscotti, Mary's Cranberry Chutney, Caramel-Glazed Apple Cake, West End's Vegetarian Lasagna, and Valentine's Truffles.

Food Gifts for All Seasons is a beautiful and delicious gift to give—or to keep for yourself.

Read also The Red Sea Terror Triangle or Politics in Time History Institutions and Social Analysis

The Great Wine Pyramid: Get Your Daily Servings While Enjoying Wine

Author: John Rudy

Do you get enough wine in your diet? The Great Wine Pyramid features more than 150 fabulous recipes that include wine as a key ingredient. Discover wine's remarkable ability to enhance the taste of food, reducing the need for salt, and transforming an ordinary meal into an extraordinary one. Thirty-five wineries have joined with the authors to share some of their favorite recipes. Presented in a simple and easy-to-understand manner, this book will build your confidence and enjoyment when cooking with wine.

If I cook with equal amounts of red wine and white wine, is that a balanced diet? A balanced diet includes food from various food groups including Grains, Vegetables, Fruits, Milk and Meats, Beans & Nuts. Inside this book you will find unique recipes arranged by food group with, of course, wine. Ever tried Champagne Lavender Cake or Blackberry-Cabernet Chocolate Truffles? How about Spicy Zinfandel Stew, Sherried Camembert with Grapes or Scallops in Wine Cheese Sauce?

"I cook with wine, sometimes I even add it to my food", W.C. Fields once quipped. Wine enlivens the heart, just as wine enlivens food. Discover the joys of cooking with wine as you laugh at cartoons and quotes, enjoy fascinating trivia and wine quizzes, and learn clever ways to exercise while preparing your wine menu. Cheers!

Americas Collectible Cookbooks or Festive Food of Ireland

America's Collectible Cookbooks: The History, the Politics, the Recipes

Author: Mary Anna DuSablon

In Mary Anna DuSablon's look at the two hundred-year evolution of American cookbooks, these authors receive their due--not simply as recipe peddlers, but as shapers of American culture. This book describes how government and industry joined forces to woo women back into the kitchen after the world wars. And it hails the role of the cookbook as a fund-raiser during the many years of social reform.

Booknews

A compendium of recipes, historical narrative, publishing anecdotes, and rambling reflection about cookbooks and cookbook authors in America. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	List of Illustrations
	Preface
	Acknowledgments
1	A Genuine American Cookbook	1
2	Manuscript Cookbooks	9
3	Early New England Classics	15
4	The Great Western Expansion	38
5	Teaching the American Tradition	59
6	Little Cookbooks with Motives, Ulterior and Avowed	93
7	The Joy and the Myth	106
8	Imported Influences: Great Chefs	120
9	How to Compile a Best-Selling Homemade Cookbook	139
10	Celebrity Cooks	162
11	The Big, Beautiful Cookbook	170
12	Guru versus Gourmet: A Media Battleground	176
	Glossary of Old and Unusual North American Cooking Terms	186
	Selected Bibliography	197
	Index	203

Go to: Macroeconomics or The Interactive Computing Series

Festive Food of Ireland

Author: Darina Allen

Ireland's advocate of fresh, simple cooking presents recipes for the full range of traditional Irish holiday fare.

Cooking without Sugar or 500 Best Ever Recipes

Cooking without Sugar: Recipes for Diabetics and Dieters

Author: Carol L Ston

Written by a diabetic's wife who understands the problems of controlling blood sugar, Cooking without Sugar contains a variety of no-sugar recipes. In this little book for diabetics and dieters, you will find recipes that: are easy to follow, and suitable for novice or experienced cooks; contain no sugar; contain no esoteric, hard-to-find ingredients; and can be used in any sensible diet program. [Note: I used bullets, but they show up here as Gk. sigma letters.]

Books about: Power Pacing for Indoor Cycling or Parenting the Custodial Grandchild

500 Best-Ever Recipes

Author: Martha Day

A superb collection of 500 all-time favourite recipes, with step-by-step instructions and 550 colour photographs.

Classroom Cupboard or Terrific Pacific Cookbook

Classroom Cupboard: Lessons, Activities and Culinary Concoctions for Kids

Author: Lisa Solis

This resource provides the elementary teacher or parent with an alternative approach to teaching while engaging students in taste-tempting, hands-on experiences through a multiple array of easy to use, integrated lessons, imaginative projects, and attractive reproducible worksheets and activities utilizing a food theme.

Read also Princípios básicos de Política Comparativa

Terrific Pacific Cookbook

Author: Anya Von Bremzen

The Pacific is the Mediterranean of the 1990s. Its where the new ideas in food are coming from. Its hot, light, fresh, exotic, and energetic. Its Thai, Vietnamese, Australian, Malaysian and Indonesian. Its Chinese-influenced, Indian-influenced, Japanese-influenced. Now Anya von Bremzen and John Welchman, award-winning authors of Please to the Table, present the terrific pacific in over over 260 glorious recipes and dozens of essays on spices, markets, pantries, techniques, and cultural traditions. Terrific Pacific is for people who've come to love the citrusy flavors of lemon grass and kaffir limes; who want to use more chilies, ginger, cilantro, spice rubs, and pastes; who are curious about curries. Visiting four-star chefs in Australia and roadside vendors in Penang, tea houses in Singapores old Chinatown and home cooks in Vietnam--wherever the culinary melting pot bubbles--the authors offer a spectacular marriage of flavors. And in an age of great treats, terrific pacific desserts stand out for being both simple and exotic. Selection of the Book-of-the-Month Club's HomeStyle Books, and the Better Homes & Gardens Family Book Service.
52,000 copies in print.

Publishers Weekly

The intricately spiced, multilayered flavors of the Pacific seduce the palate in the 300-plus recipes here. The authors (Please to the Table), who investigated ingredients and techniques on travels to Australia, Thailand, Malasia, Japan, Singapore and other outposts now culinarily ``in,'' deliver the goods on this newly popular cuisine in meticulously adapted recipes. However, three caveats for the home cook: considerable time and patience are required to capture such taste complexities as Griddle Breads with Curried Lamb; many dishes include fat-loading deep-frying; and, although substitutions are frequently suggested, such aromatics as lemongrass, kaffir lime leaves and galangal are essential to many dishes. Those issues aside, this compendium, with many recipes that are not beyond the novice, offers an intensive course in this bold fusion fare and should prove to be a definitive volume. Broiled Bluefish with Caramelized Lemons blends seafood, citrus and herbs irresistibly; Pork Chops with a Mushroom Saute and Arugula Pesto is a rich, three-way marriage of flavors. HomeStyle main selection. (Nov.)

Library Journal

Coming from the authors of Please to the Table (LJ 12/90), a widely praised Russian cookbook, this ambitious book on the foods of the Pacific Rim is somewhat of a surprise. Von Bremzen describes how a trip to Australia first piqued their interest in fusion, or East-West, cuisine and led to this latest collaboration. Many of the cookbooks on Pacific Rim cooking present only one viewpoint, that of a creative and/or trend-conscious chef experimenting with Asian and Western flavor combinations. Terrific Pacific instead provides dozens of recipes from home cooks and chefs, street-food vendors, food writers, and others the authors encountered in their travels throughout Australia and New Zealand, Southeast Asia and Japan, and, finally, California. The text is always readable, and the recipes, though some are more authentic than others, amazingly diverse. For most collections.

Table of Contents:

INTRODUCTION: THE FRAGRANT FLAVORS OF THE PACIFIC RIM

FINGER FOODS

Inspired by the street snacks of Southeast Asia, these small bites pack big flavors. Offerings include Imperial Rolls, Thai-Style Pizza, Tuna Tartare and Wasabi Mayonnaise, Colonial High Tea Curry Puffs, and the world famous Singapore Sling.

ESSAY

Gurney Drive: Fast-Food Paradise

PACIFIC RIM STARTERS

Spice-infused first courses like Shrimp and Shiitake Ravioli with Lemongrass-Lime Oil, Gingered Salmon Parcels in Saffron Broth, and White-Cooked Chicken with Black Bean Sambal quicken the palate and set the stage for the meal to come.

ESSAY

The Spice Trade

SOUP

Sensual Mulligatawny, aromatic Vietnamese pho, and fiery Thai tom-at once comforting and exotic, soups made in the Asian tradition nurture the body while evoking adventures in far-off lands.

ESSAY

True Thai Tastes

SALADS

In the kitchens of the Pacific Rim, a handful of fresh herbs, a bit of fish or meat, and a touch of fire ring out in vibrant orchestrations like Tuna Poke Salad with Nashi Pear, Vietnamese Lemon Beef Salad, Green Papaya Slaw, and more.

ESSAY

Sydney and Melbourne

FISH AND SEAFOOD

Asian cooks have dozens of ways to bring out the best in seafood: The mild sweetness of sea bass is accentuated with steaming spinach and a shot of black vinegar, while bold crabs are wok-seared and smothered in sweet and sour chile sauce.

ESSAY

The Kreta Ayer Wet Market

POULTRY AND GAME

The whole world adores a plump chicken, and nowhere is this bird (and feathered friends) treated with more respect than in Asia. Try Cold Poached Chicken with

Asparagus and Honey-Miso Dressing, AromaticSteamed Chicken Pudding, and Pan-Fried Quail in a Rich Curry Sauce.

ESSAY

Nonya Cookery: A Marriage of Cuisines

BEEF AND VEAL

Although beef and veal are relative strangers at the Asian table, they get along famously with the fiery chiles, sweet glazes, and ethereal aromatics of the Pacific-Seared Steak with Black Bean Sherry Sauce, Red-Braised Beef with Shiitake Mushrooms, and Veal Chops with Macadamia Nut Crust.

ESSAY

The Magic of Melaka

LAMB AND PORK

Pork and lamb stand up to the heady perfumes of star anise, dried tangerine peel, and sherry in dishes like Red-Braised Lamb Shanks and Spare Ribs with Mango Barbecue Sauce. But in a lighter dish, such as Stir-Fried Pork Ribbons, these meats won't overpower delicate aromatics like lemongrass and kaffir lime.

ESSAY

A Touch of Kuching

CURRIES

There are as many curries as there are cooks, but each one starts the same way: pounded aromatics are slowly cooked in oil, then augmented with freshly ground spices. Not until the entire house is redolent with curry paste do any more ingredients join in. Some tempting curries are Lamb Korma, Eggplant and Raisin Tamarind Curry, and Fragrant Ceylonese Fish Curry.

ESSAY

A Tiffin at Raffles

VEGETABLES

Radiant Chinese Greens, tender asparagus, luscious eggplants, earthy mushrooms, pungent turnips-vegetables are flash-fried and spiked with soy and garlic or slowly simmered in a complex curry. From the great vegetarian traditions of China, India-and California.

ESSAY

Borneo Fare

RICE AND NOODLES

Rice is revered throughout Asia, but in China, noodles are also a national treasure. And, yes, it is bad manners not to slurp loudly as you enjoy Broad Rice Noodles with Chinese Sausage and Shrimp. Also, Salmon Biriyani from San Francisco and Steamed Sticky Rice with Swordfish and Shiitakes.

ESSAY

Breakfast in Singapore's Chinatown

DESSERTS

The lush textures, bright flavors, and vivid colors of native Pacific fruits turn ordinary cakes, creams, puddings, and pastries into tantalizing tropical jewels-like Seduction Pineapple Upside-Down Cake, Mango Gratin with Champagne Sabayon, and Banana and Kiwi Spring Rolls.

ESSAY

The Tea Chapter in Singapore

BASICS

Basic steamed rice, chicken stock, toasted nuts, and homemade spice mixes, sweet soy sauce, and hot chile sauce.

NOTES ON INGREDIENTS

INDEX

Pocket Guide to Ontario Wineries Wines Vineyards and Vines or 125 Best Entertaining Recipes

Pocket Guide to Ontario Wineries, Wines, Vineyards, and Vines

Author: Konrad Ejbich

The must-have publication for anyone who buys Ontario wines.

Interest in Ontario wines has exploded. No one apologizes any more for serving them; wine snobs compete instead to find the next great producer. The Liquor Control Board of Ontario reports that Ontario wine now accounts for more than 20 per cent of its wine sales.

The market is clearly ready for A Pocket Guide to Ontario Wines, Wineries, Vineyards, & Vines. This is the only comprehensive and fully authoritative reference on Ontario wines. In addition to providing up-to-date listings for wineries and vineyards -- from the Niagara Peninsula, the North Shore of Lake Erie, Pelee Island, Toronto, and Prince Edward County -- it reviews practically every Ontario wine currently available and includes many older vintages. Thousands of wines are graded from "undrinkable" to "extraordinary," and Ejbich's appraisals, based on scrupulously careful
tastings, are completely independent and free of bias. Entries also include tasting notes, notes on when a wine is ready to drink, grape varieties and soil types, and the winemaker's approach to his art.

This pocket-sized book, modelled on Hugh Johnson's celebrated international wine guide, will be the must-have publication for anyone who buys Ontario wines, from the average consumer to the serious aficionado.

Interesting book: Fast Food Fast Talk or 50 Fabulous Parties for Kids

125 Best Entertaining Recipes

Author: Julia Aitken

Recipes for entertaining that deliver maximum flavor with minimum effort.

Hosting the perfect dinner party can mean days of planning, hours of shopping, and then a frenzy of last-minute preparation in the kitchen. After cleanup, the exhausted home chef often wonders how everything went.

In 125 Best Entertaining Recipes, there are 125 easy and delicious recipes that are sure to please guests. Here is just a sampling:

• Thai-roasted shrimp as a starter, followed by a bowl of visually stunning neon beet soup
• Main dishes like braised chicken and apples with grainy mustard sauce, or pot roast beef with wild mushrooms
• The best-ever Caesar salad—everyone will want seconds
• Chocolate terrine with drunken pineapple or blackberry-peach ruffle pie—the perfect finish to a great meal.

Dozens of helpful tips and examples of kitchen wisdom are sprinkled throughout the book, along with refreshingly frank advice on how to ensure a successful dinner party. (Rule #1: Invite only people you like.)

These flavorful dishes require only common, everyday ingredients. The result? A relaxed, satisfied home chef after every entertaining event.

Table of Contents:

Entertaining 101
My top twenty tips for entertaining
The prudent host's pantry
Dinner party survival kit
A word about wine

Pre-dinner nibbles
• 9 recipes Sit-down appetizers
• 11 recipes Soups
• 9 recipes Pastas and breads
• 12 recipes Fish, seafood and vegetarian
• 15 recipes Poultry
• 8 recipes Meat
• 14 recipes Side dishes
• 17 recipes Salads
• 13 recipes Desserts
• 26 recipes

Index

The Menopause Cookbook or Gennaros Italian Year

The Menopause Cookbook: How to Eat Now and for the Rest of Your Life

Author: Hope Ricciotti

The perfect team--a gynecologist and her chef husband--have put together a book full of great advice and over 125 wonderful recipes to add estrogen naturally to your diet. As a gynecologist, Dr. Hope Ricciotti has been counseling women about the best way to stay healthy and lower the impact of menopausal side effects for years. She has found that some women either cannot tolerate hormone replacement therapy or do not feel it is right for them. What she suggests is adding phytoestrogens--natural estrogens found in food--as well as calcium and antioxidants to one's diet for all the benefits of estrogen without any of its worries. Even women on hormone replacement therapy will find that these delicious recipes will add to their health. Vincent Connelly, a trained chef, worked with Dr. Ricciotti to give each recipe the best in nutrition and in taste. It would be hard to resist pan-seared salmon with goat cheese, leeks, and basil or gratin of potatoes, chard, and roasted peppers. Even even the busiest women can make many of the recipes. Besides main entrees, sections on breakfast foods, sandwich spreads, pastas, desserts, and even smoothies are included.

Publishers Weekly

Ricciotti, a gynecologist, has teamed up again with her husband, chef Vincent Connelly (The Pregnancy Cookbook), this time on a nutritional guidebook for menopause. Ricciotti explains hormonal changes in layperson's terms and includes crucial information, such as the relationship between heart disease and decreased estrogen, and recommends "a low-fat, high-fiber, antioxidant-rich diet, and regular exercise." Particularly thorough are the chapter on osteoporosis; lists of calcium, phytoestrogen and antioxidant food sources; a pragmatic shopping list; and workable suggestions for foods to eat when going out or eating on the run. However, many of the recipes include soy products (soy is a source of phytoestrogens), be it tofu (used as a texturizing agent for sauces such as Spaghetti with a Tomato-Tofu Sauce), soy mozzarella (Pizza), soy nuts (Broccoli with Oyster Sauce and Soy Nuts) or firm tofu (Salad of Grilled Tomatoes, Tofu, Portobello Mushrooms and Radicchio). For the already converted, this will be a boon, but for many women, it may be difficult to accept soy as the primary ingredient. The original ideas in the section on Spreads and Sandwiches are appealing (White Bean, Dried Tomato, and Balsamic Spread and Arugula and Cilantro Pesto). Apple and Rhubarb Crisp (rhubarb is high in calcium), a simple and delightfully healthy recipe, is an example of the book's philosophy at its best. (Jan.) Copyright 1999 Cahners Business Information.

What People Are Saying

Susan M.D. Love
Susan Love, M.D., author of Susan Love's Hormone Book and Dr. Susan Love's Breast Book

This is a wonderful guide to cooking with phytoestrogens. Although [the book is] titled The Menopause Cookbook, the whole family will enjoy these recipes which answer the oft-repeated question: How do you cook with tofu and flaxseed?

See also: Pierres angulaires de Comptabilité Directoriale

Gennaro's Italian Year

Author: Gennaro Contaldo

As much a celebration of Italy as its food, Gennaro's Italian Year brings this beautiful country vibrantly to life. From feast days to festivals, Christmas delicacies to summertime delights, chef Gennaro Contaldo expertly guides us through the Italian culinary year. Combining 120 seasonal recipes with stories from his childhood, he reveals which Italian fare is best and when. Told with irresistible passion and charm, Gennaro shows us how each season brings a tantalizing array of deliciously different dishes, like Chestnut Gnocchi with Sausage and Rosemary, Parsnip and Apple Soup, Fresh Fava Bean and Pecorino Cheese Salad, and Mixed Berry Sorbet. Sumptuously illustrated with 100 color photographs, this is a classic Italian lifestyle cookbook.