Salads books

Sophie Grigsons Country Kitchen or Spirit of the Earth

2009-12-06T14:19:00.000-08:00

Sophie Grigson's Country Kitchen

Author: Sophie Grigson

Sophie Grigson's modern and relaxed approach to cooking has appealed to her fans for over a decade, in books like Organic, Fish, and Sophie Grigson's Sunshine Food. Here, Sophie's collected more than 120 recipes that make the most of seasonal food.

Fresh food has always been the cornerstone of Sophie Grigson's cooking, and country living ensures that she has fine produce throughout the year. Her own garden, local markets, to say nothing of what grows wild in the fields--all inspire her to create simple recipes for friends and family. In Sophie Grigson's Country Kitchen, you will find such seasonal pleasures as Pot-Roast Chicken with Leeks and Spring Herbs, Spiced Eggplant Salad, Roast Christmas Goose, and Garden Rhubarb and Honey Compote. Filled with gorgeous color shots of the food, the countryside, and the produce, Sophie Grigson makes cooking an all-year-round delight.

Spirit of the Earth: Native Cooking from Latin America

Author: Beverly Cox

In Spirit of the Earth, award-winning authors Beverly Cox and Martin Jacobs celebrate the rich cuisine of native Latin American cultures through 125 authentic recipes-from the peppery ajis and scrumptious ceviches of Peru and Chile to the honeyed desserts of the Yucatán Peninsula and the sophisticated moles of Mexico. Traditional recipes for familiar items like tortillas, tamales, and guacamole are included, as well as such delicacies as Pompano in Garlic and Chile Sauce, Quinoa and Potato Gratin, and Spicy Peanut Chowder.

Full-color photographs styled with genuine Latin American artifacts enrich this substantial volume, and cultural essays by noted authorities Michael D. Coe and Jack Weatherford introduce each chapter. Recipes for appetizers and snacks, sauces and seasonings, side dishes, main courses, beverages, and desserts follow. A glossary, explanations of basic techniques, and a list of sources for authentic ingredients complete the book.

Author Biography: Beverly Cox has written 10 cookbooks, including Spirit of the Harvest, co-authored with Martin Jacobs (Stewart, Tabori & Chang), which won James Beard and IACP Awards.

Martin Jacobs is an award-winning food photographer who has photographed more than 40 cookbooks.

Indulgence or Real Chocolate

2009-12-05T10:38:00.000-08:00

Indulgence: One Man's Selfless Search for the Best Chocolate

Author: Paul Richardson

From Willy Wonka to Ferrero Rocher, chocolate is embedded in our culture as perhaps no other foodstuff. And although it has been swooned over endlessly in print, Indulgence takes the subject into entirely new realms. In a pleasurable mélange of travel narrative, historical writing, and literary gastronomy, Paul Richardson discovers a substance that still has much to say about the joys and agonies of our human debt to pleasure. In this whimsical chronicle of one of mankind's ruling passions, he concludes that, despite the wholesale debasement of a once-sacred substance, chocolate has lost none of its mysterious capacity to bewitch. Paul Richardson is one of Britain's leading food historians.

The New York Times - Tobin Harshaw

A British food historian, Richardson is sometimes trenchant, sometimes sophomoric, but always good-humored. And while he has a thorough grasp of how this Central American plant took on its ritual and romantic baggage, he's more interested in finding out, on foot, how that history lives on today.

New interesting textbook: Hippos Go Berserk or Skippyjon Jones in the Doghouse

Real Chocolate

Author: Chantal Coady

In Rococo Real Chocolate Chantal Coady, proprietor of London's exquisite Rococo Chocolates in King's Road presents over 50 groundbreaking and highly unusual recipes that anyone can make at home. Painstakingly tested and illustrated with beautiful, easy-to-follow, step-by-step photographs, the book makes the mysterious art of chocolate accessible to the amateur home enthusiast. Coady is an ardent proponent of what she calls "Real Chocolate" and explains the difference between excellent natural ingredients - the only used in Rococo recipes - and the over-sweetened, fat and additive-laden confections most widely marketed in the world today. Simply put, "Real Chocolate" is chocolate made with only the very finest all-natural ingredients. Fun to make and divine to taste! Recipes will include basics like plain and flavoured ganaches and truffles, decorative chocolate leaves and curls; unusual offerings like chocolate tempura and white chocolate and cardamom pannacotta, and savory recipes like black beans with ginger and cocoa, and chocolate tapenade.

The book is also filled with amazing chocolate lore from irrefutable evidence of chocolate's physical and mental health benefits, to the fact that white chocolate is the closest thing found in nature to human breast milk!

Author Biography: Chantal Coady is founder of the Campaign for Real Chocolate and co-founder of the Chocolate Society. She is evangelical in her mission to share with the world the "Real Chocolate" she has sold in her shop for over 15 years.

Publishers Weekly

Founder of London's Rococo chocolate shop and author of two previous chocolate books, Coady has now unleashed her inexhaustible passion for all things chocolate onto a full-scale cookbook. Coady (who co-founded the standard-bearing Chocolate Society) has made it her personal mission to keep the informed consumer away from "fast chocolate," with its hydrogenated fats and nasty byproducts. Despite its principled stance, this is a highly functional cookbook. It can be used as a chocolate primer-how to make ganache and truffles, how to temper chocolate, how to work with simple molds. But it also contains an intriguing exploration of chocolate as a savory ingredient (a gesture toward chocolate's often overlooked South American origins). Many of these depend on an unexpectedly logical invention: chocolate-balsamic vinegar, the active ingredient in Hangover Fried Eggs; Eggplant, Chocolate and Goat Cheese Pizzettes; and Quick Pan-roasted Chicken with Chocolate Vinegar. Coady also covers surer territory with Classic Mousse, old-fashioned hot cocoa, Chocolate Brownies and an assortment of the usual cakes and cookies. While ingredients can be expensive and not always easy to find (Coady has a ruinous affection for saffron and cocoa nibs, for example), the recipes are generally appealing and straightforward. The photographs are mouthwatering and the design elegant beyond belief-virtual prerequisites for chocolate books. (Feb.)

Library Journal

Coady (The Chocolate Companion; Chocolate: Food of the Gods) acquired an international following with her London chocolate shop, Rococo. Her new, lavishly illustrated book features recipes as well as a history of chocolate and "master classes" on ganache, tempering, and other special techniques. Along with indulgent, mouth-watering desserts and other treats (e.g., drinks such as Chocolate Manhattans), she offers an eclectic selection of savory recipes, from Chocolate Tempura to Pan-Roasted Chicken with Chocolate Vinegar (some of her "nonsweets" may be a bit too exotic for many readers). It's a bit surprising that she doesn't include more information on chocolates with "high cocoa content" (i.e., extra bittersweet and the like) that are increasingly available to consumers. Nevertheless, professionals and other chocolate lovers will find her latest book delectable and a bargain; for most baking collections. Copyright 2003 Reed Business Information.

Tray Gourmet or Pickled Herring and Pumpkin Pie

2009-12-04T06:56:00.000-08:00

Tray Gourmet: Be Your Own Chef in the College Cafeteria

Author: Larry Berger

The college cookbook spiced with academic humor. Great gift idea.

Publishers Weekly

Dotted with cleverly named recipes, whimsical illustrations, even admonishments for parents--``the authors in no way mean to imply that ownership of Tray Gourmet by your child should cause you to interrupt or discontinue your regular care package schedule''--this thoroughly entertaining book is surprisingly accurate, entirely practical and professionally wrought. This work of Yale graduates--writers Berger ( Up Your Score: The Underground Guide to Psyching Out the SAT ) and Harris and cartoonist Kalb--will sit on the top of college freshmen packing lists, since it literally teaches students how to beat the system and eat ``gourmet'' (i.e., fun and healthy) meals out of their student cafeteria. The basic precept involves utilizing a combination of cafeteria-line fare, salad-bar ingredients, condiments and the ubiquitous microwave oven. Recipes range from the classic ``I Think Therefore I Ham Salad'' (made with condiments and salad-bar items) and ``Fond O' You Cheese Fondue'' (``great for entertaining large groups of friends in the cafeteria''), to a chapter entitled ``Solving the Mystery Meat,'' featuring ``Bitchin' Surf Burger'' and other lower-brow treats. The authors know college students' limitations, and leave little to chance. Ingredients are measured by teaspoons, soup spoons, heaping teaspoons or soup spoons, handfuls, cups, glasses, bowls or pats. (Feb.)

Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America

Author: Henriette Davidis

Pickled Herring and Pumpkin Pie is the reprint of a best-selling nineteenth-century German cookbook that was adapted for Germans living in America. As several German-language editions were published in Milwaukee, the recipes and other information evolved considerably, and the book was eventually translated into English with the title Practical Cookbook.

The result is a fascinating mix of recipes from Old and New Worlds, ranging from traditional German fare (see the Beef Rouladen) to very American dishes (try the version of Strawberry Shortcake) to frontier cuisine-how about some roasted beaver tails? In addition to such culinary delights, Pickled Herring and Pumpkin Pie offers a glimpse into life in a nineteenth-century immigrant household and how immigrants tried to preserve the old ways while adapting to a new environment. Features of the cookbook include advice on how to use such "new" ingredients as corn or equipment like the Dutch oven, and how to shop in America, grow a proper kitchen garden, preserve food, cook medicinal dishes, and entertain properly.

Pickled Herring and Pumpkin Pie offers authentic immigrant recipes in their cultural, social, and historical context. It is a delightful resource for epicures with a historical bent as well as for those who enjoy learning more about the day-to-day life of their ancestors.

Distributed for the Max Kade Institute for German-American Studies

Author Biography: Henriette Davidis (1801-1876) is widely regarded as Germany's most famous and influential cookbook author. A minister's daughter from Westphalia, she spent her young adult years working as a house mistress at wealthy estates and as a teacher at a school for young women. Striving to educate her students to be good housewives and proper young ladies, she saw a lack of written guidelines in the education of young girls and women, especially in their education as young cooks.

In the middle of the nineteenth century, at a time when more than four hundred mostly regional cookbooks were already flooding the German market, Davidis created a cookbook of "tested recipes" from all over German-speaking Europe, recipes that were so clear "that even inexperienced young housewives and children could follow them and become good cooks." Her Practical Cookbook, first published in 1844, became an instant success. It went through twenty personally revised editions during her lifetime, and another forty-two editions before 1906. It was translated into Danish, Dutch, and English.

Roman Community at Table during the Principate or Feast of Words

2009-12-03T03:15:00.000-08:00

Roman Community at Table during the Principate

Author: John Donahu

"This book is indispensable both for ancient history and for food history, since it sets the moralizing literature of the Roman republic and empire within the correcting frame of epigraphy to clearly reveal the ordering of status and gender at meal times. Donahue offers fascinating reflections on public and private dining, doing for Roman politics what Pauline Schmitt did for the Greek polis. The Roman Community at Table during the Principate brilliantly ties meal times into the practices of Rome's Hellenistic predecessors and richly reflects the religious and cultural contexts of eating."
---John Wilkins, University of Exeter
"Donahue gives a riveting account of Roman communal dining in the civic sphere. Assembling scattered, difficult evidence, and employing apt cross-cultural comparisons, he skillfully constructs a picture of an activity central to public life in the Roman west, and of its social, economic, and ideological consequences."
---Matthew Roller, Johns Hopkins University

Ranging from the extravagant banquets of the emperors to the numerous feasts in cities and towns throughout the Western Empire, John F. Donahue's new study examines public feasting in Rome during the first four centuries of the Common Era. Taking as its starting point the development of feasting in ancient Greece and then in Rome, this study brings to the fore the importance of the publicly shared meal in ancient culture and its particular significance within the Roman Empire.
Previous studies have focused on the Roman feast largely for its structural and symbolic elements. Through a careful assessment of ancient evidence and modern comparative material, Donahue breaks newground by focusing on the "public" banquet, allowing the exploitation of a broad range of literary and epigraphic texts. The resulting treatment provides the first comprehensive examination of areas such as festal terminology, the social roles of benefactors and beneficiaries, the kinds of foods offered at feasts, and the role of public venues in community banquets.
Donahue's unique study relies on over three hundred Latin honorary inscriptions to recreate the ancient Roman feast. Illustrations depicting these inscriptions, as well as the food supply trades and various festal venues, bring important evidence to the study of this vital and enduring social practice. This book reveals the integral place of feasting in ancient culture as well as the unique power of food to unite and to separate its recipients along class lines throughout the Roman Empire. It will be of interest not only to classicists and historians of the ancient world, but also to anthropologists and sociologists interested in food and social group dynamics.

Interesting book: Poder Curatico de la Orina or Autism

Feast of Words: Banquets and Table Talk in the Renaissance

Author: Michael Jeanneret

The banquet gives rise to a special moment when thought and the senses—words and food—enhance each other. Throughout history, the ideal of the symposium has reconciled the angel and the beast in the human, renewing the interdependence between the mouth that speaks and the mouth that eats. Michel Jeanneret's lively book explores the paradigm of the banquet as a guide to significant tendencies in Renaissance Humanist culture and shows how this culture in turn illuminates the tensions between physical and mental pleasures. Ranging widely over French, Italian, German, and Latin texts, Jeanneret not only investigates the meal as a narrative artefact but enquires as well into aspects of sixteenth-century anthropology and aesthetics.

Booknews

Jenneret (French literature, U. of Geneva) explores the paradigm of the banquet as a guide to significant tendencies in Renaissance Humanist culture and shows how this culture in turn illuminates the tensions between physical and mental pleasures--between the mouth that speaks and the mouth that eats. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Introduction
Part I - Pleasure and the norm
1. Humanism on holiday
The feast of the gods
The al fresco meal
Conviviality
The head and the stomach
2. Ceremonies and manners
Civility
Manners and Mannerism
The pomp of princes
Officers of the mouth
3. Rules for the appetite
An archaeology of the table
Diet
Medicine v. cookery
Part II - When the fable comes to table
4. Table talk
Convivial speech
A mouth full of words
Philologists or logophiles?
5. Eating the text
Storytelling while eating
'Our after-dinner entertainers'
'My salad and my Muse'
The marrow bone
Metaphors of bibliophagy
6. Classical banquets
Philosophy at meal time
Satire and its cooking
Greedy grammarians
7. Something for every taste
The copious and the varied
Erasmus: feasting on words
Guillaume Bouchet: stuffings
Giordano Bruno: the failed banquet
8. Dog Latin and macronic poetry
Dog Latin, cooks' talk and gibberish
Folengo and the ars macaronica
Muses with greasy hands
'My country is a pumpkin'
9. 'The centre of all books'
'Monarch of ecumenical symposia'
'You only talk about sex'
'Edible syllables and letters'
'I've never seen people talk so much'
Conclusion
Imitatio/Mimesis
Writing and nature
Paradoxical metaphors
Naturalizing the narrative?
Writing in action
Bibliography
Index

Magic Herbs or Chefs Compendium of Professional Recipes

2009-12-01T23:34:00.000-08:00

Magic Herbs: More Than 200 Delicious & Healthy Recipes That are Naturally Low-Fat & Fat-Free

Author: Julie Metcalf Cull

A natural remedy for monotonous meals. In ancient times herbs were thought to heal and perform other wonders. While their magic powers may be just folklore, herbs do provide health benefits—like regulating blood sugar and appetite and raising levels of "good" (HDL) cholesterol. But the real magic of herbs lies in the distinctive flavors they add to foods. They transform low-fat, low-salt meals from, dull to delicious. Magic Herbs is a collection of over 200 recipes that make it easy to spice up your diet, using more than 50 types of herbs in savory dishes that are naturally low-fat and fat-free. Mouthwatering creations include:

Arugula and Turkey Stuffed Mushrooms
Dill Weed and Thyme Whole Wheat Herb Bread
Grilled Porterhouse Steaks and Basil Tomatoes
Bay Leaf and Cayenne Shrimp Creole
Nutmeg Orange Marinated Chicken
Easy Chive and Garlic Twice-Baked Potatoes
Cinnamon Pumpkin Torte
Bergamot Strawberry Iced Tea

Each easy-to-make recipe provides preparation time and complete nutrition analysis and exchange information. This unique book also features a "dictionary" of herbs, tips on growing and drying your own, and suggestions for using herbs in decorating and gift-giving.

Go to: Cost Management Problem Solving Guide or Understanding Media Economics

Chef's Compendium of Professional Recipes

Author: Edward Renold

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen.

Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.

Well-established reference and textbook
This new edition presents essential recipes based on traditional and classic methods

Beach Cuisine or Fresh Cut Fruits and Vegetables

2009-11-30T19:53:00.000-08:00

Beach Cuisine: A Collection of Recipes from the Atlantic Coast

Author: Jewel Cammarano

An enticing collection of culinary delights, a regional cookbook with great heart and soul. Starting in Currituck County, North Carolina and making an appetizing journey to the lower end of South Carolina, the author has included an amazing variety of recipes from easytoprepare appetizers to sumptuous desserts, with a liberal sampling of boundtoplease seafood selections.

Fresh-Cut Fruits and Vegetables: Science,Technology and Market

Author: Olusola Lamikanra

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Booknews

Sales of produce that has been trimmed or peeled, washed, and packaged for consumers' convenience totaled about $11 billion in 2000, accounting for over 10 percent of the total fresh fruit and vegetable market; sales are expected to continue increasing by 10 to 15 percent annually. Editor Lamikanra (a USDA chemist) provides 14 chapters covering the biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage as well as packaging requirements, production economics, and marketing considerations. The reference is intended for students, food scientists, plant physiologists, microbiologists, chemists, biochemists, chemical engineers, nutritionists, agricultural economists, and molecular biologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Ch. 1	Fresh-cut Produce: Tracks and Trends	1
Ch. 2	Quality Parameters of Fresh-cut Fruit and Vegetable Products	11
Ch. 3	Overview of the European Fresh-cut Produce Industry	21
Ch. 4	Safety Aspects of Fresh-cut Fruits and Vegetables	45
Ch. 5	Physiology of Fresh-cut Fruits and Vegetables	91
Ch. 6	Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables	125
Ch. 7	Microbiology of Fresh-cut Produce	187
Ch. 8	Microbial Enzymes Associated with Fresh-cut Produce	249
Ch. 9	Preservative Treatments for Fresh-cut Fruits and Vegetables	267
Ch. 10	Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables	305
Ch. 11	Biotechnology and the Fresh-cut Produce Industry	339
Ch. 12	Flavour and Aroma of Fresh-cut Fruits and Vegetables	391
Ch. 13	Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables	427
Ch. 14	Future Economic and Marketing Considerations	439
	Index	449

Guilt Free Fat Free Cookbook or Wine and Champagne Cocktails

2009-11-29T16:11:00.000-08:00

Guilt-Free, Fat-Free Cookbook

Author: Anne Sheasby

This is the essential book for people who want to reduce the fat in their diet, maximize their nutrition, and treat family and friends to mouthwatering meals.

Wine and Champagne Cocktails (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.

Class in a glass.

Though wine, champagne, and sparkling wines are usually enjoyed on their own, mixing them into cocktails can provide a refreshing and elegant change of pace. Learn the basics of great wine and champagne cocktails, including:

The best red and white wines to use for making cocktails
A breakdown of the differences between various sparkling wines
Wine and champagne cocktail recipes from the Four Seasons restaurant

Diners or Top 100 Recipes from Ready Steady Cook

2009-11-28T12:30:00.000-08:00

Diners

Author: Karen Offitzer

More than just a place to grab a bite, the diner is an expression of the free-flowing American spirit, as generous as a bottomless cup of coffee and a flashing neon sign beckoning the traveler or passer-by with the immortal words "Eat Here Now."

Diners across America pay homage to the spirit and ingenuity of both early and contemporary entrepreneurs, celebrating the energy and passion of an American culture devoted to simple pleasures and classic, unadorned food.

Experience the sights and sounds of the glorious diners of America through photographs and descriptions of:
-- Diners of the past and present
-- Neon lights and shiny silver buildings
-- Chrome counter stools and rollicking juke boxes
-- Signs, menus, and sturdy diner crockery
-- Blue plate specials, hearty hamburgers, and sinful desserts

Diners is a delightful pictorial celebration of this astounding slice of American culture and history, presenting an entertaining and informative text served up in style with full-color and archival photographs, fine art, and memorabilia.

Interesting textbook: Family Favourites or Book of Tea

Still Going Strong or Antipasto Table

2009-02-23T14:16:00.000-08:00

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.

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

2009-02-22T10:34:00.000-08:00

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.

Culinary Taste or Low Carb Diet Book

2009-02-21T06:52:00.000-08:00

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.

	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

2009-02-20T03:11:00.000-08:00

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

2009-02-18T23:30:00.000-08:00

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

2009-02-17T19:49:00.000-08:00

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.

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

Artichoke or Skinny Dips

2009-02-16T16:07:00.000-08:00

Artichoke (Quamut)

Author: Quamut

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

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.

Cheats Cuisine or Nutrition and Cancer Prevention

2009-02-13T08:36:00.000-08:00

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

2009-02-12T04:55:00.000-08:00

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

2009-02-09T14:23:00.000-08:00

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.

	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

2009-02-08T10:41:00.000-08:00

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

2009-02-07T06:59:00.000-08:00

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.

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

2009-02-06T03:16:00.000-08:00

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)

	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

2009-02-04T23:34:00.000-08:00

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

2009-02-03T19:52:00.000-08:00

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.

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.

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

2009-02-02T16:10:00.000-08:00

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.

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

2009-02-01T12:28:00.000-08:00

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?

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.

The Seduction Cookbook or This Is Delicious What Is It

2009-01-31T08:46:00.000-08:00

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

2009-01-30T05:04:00.000-08:00

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.

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

2009-01-28T13:05:00.000-08:00

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

2009-01-27T09:24:00.000-08:00

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

2009-01-26T05:42:00.000-08:00

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

2009-01-25T02:00:00.000-08:00

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

2009-01-23T22:18:00.000-08:00

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.

Gastronaut or Sustenance and Desire

2009-01-22T18:36:00.000-08:00

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

2009-01-21T14:54:00.000-08:00

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

2009-01-20T11:12:00.000-08:00

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

2009-01-18T00:43:00.000-08:00

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.

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

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

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

2009-01-17T03:19:00.000-08:00

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.

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

2009-01-16T15:37:00.000-08:00

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.

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

2009-01-16T06:55:00.000-08:00

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

2009-01-15T20:12:00.000-08:00

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

2009-01-15T10:30:00.000-08:00

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.

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

2009-01-15T01:48:00.001-08:00

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

2009-01-15T01:48:00.000-08:00

Quiches y Tartaletas

Author: Almudena Frutos Velasco

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

World in your Kitchen or Vegan Taste of the Caribbean

2009-01-14T14:05:00.000-08:00

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

2009-01-14T04:23:00.000-08:00

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

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

2009-01-13T17:41:00.000-08:00

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.

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

2009-01-13T06:59:00.000-08:00

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

2009-01-12T19:17:00.000-08:00

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

2009-01-12T10:34:00.000-08:00

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.)

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

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

2009-01-11T23:52:00.000-08:00

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

2009-01-11T14:10:00.000-08:00

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.

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

2009-01-11T05:28:00.000-08:00

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

2009-01-10T17:46:00.000-08:00

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.

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

2009-01-10T08:04:00.000-08:00

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

2009-01-09T21:23:00.000-08:00

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.

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

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

2009-01-09T10:40:00.000-08:00

Making European Breads

Author: Glenn Andrews

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

2009-01-08T22:58:00.000-08:00

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)

Coffee Book or Egyptian Cooking and other Middle Eastern Recipies

2009-01-08T14:16:00.000-08:00

Coffee Book

Author: Dawn Campbell

With 300+ recipes for coffee-based drinks from more than 50 countries and an international melange of styles and flavors, readers can make their own espressos, iced coffees, liqueurs, cocktails, instant coffees, coffee substitutes, and world-wide specialty coffee drinks. It is a compendium of information on the history of the drink and its growth as one of the world's most popular drinks.

Booknews

A solid introduction to the noble brew. Covers history, growing and growing areas, roasting and brewing. Comments upon national brewing variations. Includes a large section of recipes. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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Egyptian Cooking and other Middle Eastern Recipies

Author: Samia Abdennour

Since its original publication twenty years ago, Samia AbdennourâЂ™s Egyptian Cooking has become a true classic - a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With some 480 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.
With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes. Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.

Santa Fe Kitchens or Dance of Spices

2009-01-08T03:34:00.000-08:00

Santa Fe Kitchens: Delicious Recipes from the Southwest

Author: Museum of New Mexico Foundation

For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe kitchens reflect the diversity of its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 300 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook.

Unique and delicious recipes from some of New Mexico's most renowned chefs reflect the balance of Santa Fe's cultures and lifestyle.

Featuring recipes from the most renowned kitchens of New Mexico, including:
Coyote Cafй - Mark Miller, proprietor and chef; Bradley Borchardt, chef
El Farol - David Salazar, proprietor; James C. Caruso, chef
Fuego Restaurant - Bouneou Maxime
Harry's Roadhouse - Harry Shapiro, proprietor
Jane Butel Cooking School - Jane Butel, proprietor and author
Jinja Cafй - Lesley Allin, proprietor and chef
Los Pinos Guest Ranch, Pecos - Alice M. McSweeney, proprietor and chef
Osteria D'Assisi - Lino Pertusini, proprietor; F. Ventricini, chef
Santa Fe School of Cooking - Nicole Ammerman
Paula Lambert, author, The Cheese Lover's Cookbook and Guide

Dance of Spices: Classic Indian Cooking for Today's Home Kitchen

Author: Laxmi Hiremath

A new classic on adapting authentic Indian seasonings and techniques to today’s American kitchen

Indian cuisine has finally come into its own in the United States, as evidenced by the opening of numerous stylish, upscale Indian restaurants. The "dance of spices" refers to the complex, subtle layering of flavors that is at the base of all Indian cooking. This definitive cookbook showcases the wonderful diversity of new Indian cuisine with 238 recipes: fragrant basmatis and rice pilafs; rich, soothing dishes like Chicken Korma; exotic dishes like Fennel-Scented Kashmir Lamb; tongue-teasing chutneys and relishes; side dishes like Velvety Mango Paneer; and sweet confections, all of which can be made with ease at home. Special chapters are devoted to subjects not fully explored in other books, such as tandoor barbecue, chaats–the savory street snacks of India–and popular flatbreads.

Laxmi Hiremath (San Ramon, CA), born in the South of India, has taught Indian cooking in the United States for more than a decade and is one of the San Francisco Chronicle’s most popular food writers. Her articles and recipes have appeared in such publications as Gourmet, Bon Appétit, and Fine Cooking.

Justin Wilson Number Two Cookbook or The Food Intolerance Bible

2009-01-07T17:51:00.000-08:00

Justin Wilson Number Two Cookbook: Cookin' Cajun

Author: Justin Wilson

For those who want to know the secrets of cooking Cajun, this book offers a wide range of zesty dishes peppered with Cajun humor.

Books about: Competitive Spirits or Learning and Expectations in Macroeconomics

The Food Intolerance Bible: A Nutritionist's Plan to Beat Food Cravings, Fatigue, Mood Swings, Bloating, Headaches, and IBS

Author: Antony J Haynes

Nearly everyone has an intolerance to some food. Co-authored by an award-winning cookbook writer and a leading practicing nutritionist, this book will appeal to alternative health professionals and food allergy sufferers.

Introduction     v
Do I Have a Food Intolerance?     1
How Can I Tell If I Have a Food Intolerance?     3
What Tests Can Confirm Food Intolerance?     27
Why Do I Have a Food Intolerance?     39
Is It What I Eat?     41
Digestive Difficulties     46
Digestive Enzymes, Yeasts and Parasites     57
How Healthy Is My Intestinal Ecology?     62
'Uninvited Guests'     72
Prescription and Over-the-counter Drugs     79
Intestinal Immunity     83
The Stress Factor     86
Leaky Gut Syndrome     96
The Weight Connection     123
Your Action Plan to Beat Food Intolerance     135
Food Intolerance Action Plan     137
Elimination and Challenge or Exclusion Diet?     149
Your Supplement Plan     154
What Can I Eat?     165
Introduction to the Recipes     167
Useful Ingredients     170
Recipes     173
Appendices     283
How to Do a Pulse Test     285
Food Intolerance Lab Tests and Where to Get Them     291
Other Lab Tests Available     295
SupplementInformation     304
Foods Containing Salicylate     307
References     313
Bibliography     321
Resources     325
Index     327

Everything Mediterranean Cookbook or Everything Slow Cooker Cookbook

2009-01-07T09:09:00.000-08:00

Everything Mediterranean Cookbook

Author: Dawn Altomari Rathjen

The bountiful cuisine of the Mediterranean evokes thoughts of luscious grains, pasta, vegetables, fruits, and, of course, olive oil. But did you know that current research also indicates that people who reside in these regions have the lowest rates of chronic diseases and one of the highest life expectancies in the world?

In The Everything® Mediterranean Cookbook, Culinary Institute of America graduate Dawn Altomari-Rathjen teams up with registered dietician Jennifer M. Bendelius to provide you with 300 of the most sumptuous-and healthy-recipes that the Mediterranean has to offer.

From Roasted Garlic Served on Crostini and Oven-Dried Tomatoes to Mushroom Ravioli with Walnut Parsley Pesto, The Everything® Mediterranean Cookbook helps chefs of all levels bring the Mediterranean into the comforts of their own home. Featuring:

*Acorn Squash Bake
*Frittata
*Red Lentil Lasagna
*Stuffed Grape Leaves
*Braised Okra with Tomato
*Vegetable Samosas

Whether you're cooking for one or having a full dinner party, The Everything® Mediterranean Cookbook will have your guests begging you for the secret recipe!

Dawn Altomari-Rathjen earned her bachelor's degree in Culinary Arts Management from the Culinary Institute of America and has been a chef and culinary manager at several restaurants. She lives in Port Ewan, New York.

Jennifer M. Bendelius, M.S., R.D., earned her masters degree from Columbia University. She is a member of the American Dietetic Association. Ms. Bendelius lives in Fort Lee, New Jersey.

Go to: Office 2004 for Macintosh or Murachs SQL Server 2005 for Developers

Everything Slow Cooker Cookbook

Author: Margaret Kaeter

In this fast-paced day and age, who has time to prepare healthy gourmet meals? In a world where there are never enough hours in a day, The Everything Slow Cooker Cookbook gives you the alternative you need to avoid spending hours in the kitchen.

Featuring hundreds of nutritious recipes, such as portabello-stuffed artichokes and chicken cacciatore, The Everything Slow Cooker Cookbook makes preparing delicious, healthy meals in a slow cooker easier than ever before. In this comprehensive, all-purpose cookbook, you'll find simple instructions, prep time, and the amount of personal attention needed for each recipe to use your slow cooker to its fullest potential-and save you time in the kitchen.

Featuring:
*Vegetarian fare
*Main course fillers
*Breads
*Soups
*Potluck favorites
*Tasty desserts
*Solutions for cooking on the go

Whether you want a quick, easy, and healthy meal for one or to prepare an elaborate feast for guests, The Everything Slow Cooker Cookbook provides recipes that can satisfy any appetite.

Margaret Kaeter is a freelance writer whose extensive articles on health and nutrition have appeared in publications such as New Woman, BEEF, and Entrepreneur. Ms. Kaeter lives in St. Paul, Minnesota.

Chapter 1: An Introduction to Slow Cooking
Chapter 2: Appetizers (12 recipes)
Chapter 3: Soups (23 recipes)
Chapter 4: All-In-One Meals (15 recipes)
Chapter 5: Vegetarian (13 recipes)
Chapter 6: Breads (12 recipes)
Chapter 7: Stews (14 recipes)
Chapter 8: Beef (15 recipes)
Chapter 9: Poultry (15 recipes)
Chapter 10: Pork (13 recipes)
Chapter 11: Wild Game (12 recipes)
Chapter 12: Freshwater Fish and Seafood (15 recipes)
Chapter 13: Kids' Favorites (16 recipes)
Chapter 14: Hot and Spicy (12 recipes)
Chapter 15: Ethnic Cuisine (17 recipes)
Chapter 16: California Cuisine (13 recipes)
Chapter 17: Pot Luck Favorites (12 recipes)
Chapter 18: Hearty Appetites (12 recipes)
Chapter 19: Summer Tantalizers (15 recipes)
Chapter 20: Vegetables (15 recipes)
Chapter 21: Romance with a Slow Cooker (14 recipes)
Chapter 22: Desserts (16 recipes)

Pillsbury Best of the Bake Off Cookbook or Talking With My Mouth Full

2009-01-06T21:27:00.000-08:00

Pillsbury Best of the Bake-Off Cookbook: Recipes from America's Favorite Cooking Contest, New Edition with a Quick & Easy Main Meals Chapter!

Author: Pillsbury Editors

THE $1,000,000-WINNING RECIPE
Chicken Florentine Panini

You'll find it in the new Quick & Easy Main Meals chapter, along with other winning recipes from 2002 Bake-Off? Contest. This newly revised edition of Pillsbury Best of the Bake-Off? Cookbook offers nearly 400 delicious prizewinning recipes--from family-pleasing main dishes to irresistible desserts. Filled with inspirational stories about the winners, this cookbook celebrates more than 50 years of America's favorite Bake-Off? Contest.

Talking With My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories

Author: Bonny Wolf

“As reassuring as a big bowl of buttery mashed potatoes…a delicious read.”

—Library Journal

What and how do American families really eat? Bonny Wolf writes about the great regional and family food traditions in this country—birthday cake and dinner party food, hearty American breakfasts and Fourth of July picnic dishes. In Talking with My Mouth Full, she writes stories about food, and also about the people who eat it.

Many of the delightful national treasures Wolf writes about—bundt cake, barbecue, roast chicken, fair food—are timeless. Each chapter, whether it's about true regional specialties like Minnesota's wild rice, Texas' Blue Bell ice cream or Maryland's famous crab cakes or about family favorites like noodle pudding or Irish raisin soda bread, ends with a perfectly chosen group of recipes, tantalizing and time-tested.

In the tradition of Laurie Colwin's Home Cooking, Talking with My Mouth Full is a book you will turn to over and over for wonderful food writing and recipes for comfort food, a great nosh, or the ideal covered dish to take to a potluck supper.

“Charming, lighthearted…refreshingly accessible.”—Publishers Weekly
“Savory collection of essays.”—Washington Post
“Delightful.”—Austin Chronicle

Publishers Weekly

In this charming, lighthearted collection of essays, Wolf, a commentator on National Public Radio's Weekend Edition Sunday, explores the foods we eat and the ways they bind us to one another. Much of the book is devoted to regional foods: a Minnesota native of Eastern European Jewish descent, Wolf has an abiding love of kugel as well as wild rice and state fair food on sticks. More than two decades living in the Washington, D.C., area has brought other edible joys, like products from the Eastern Market and a ritual shad roe dinner with friends. While not breaking any new journalistic ground, Wolf reports on popovers and pickled antipasto with enthusiasm, melding personal and culinary history, narrative and instruction. Her how-to pieces delve the difficulties that many home cooks struggle with, such as how to make the perfect roast chicken or rescue a dinner party disaster. Interspersed throughout these ruminations are the recipes she's collected from friends and family. It's clear that Wolf's sophisticated, well-traveled palate coexists peacefully with a predilection for the fuss-free, traditional foods that have never gone out of favor ice cream with chocolate sauce and meatloaf. Readers will find both her writing and the cooking refreshingly accessible. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

This collection of essays about the foods that mark special occasions in the average American's home is as reassuring as a big bowl of buttery mashed potatoes. A food commentator for NPR's Weekend Edition Sunday, Wolf explores the magic of why Maryland crab cakes are the best, why wild rice is a delicacy everywhere but Minnesota, and why birthday cake is an essential part of all birthday celebrations. Her essays include recipes, and the index will make locating them easy for readers dying to make Real Texas Chili or Queen of Sheba Cake. Home cooks will find themselves smiling, either with relief or commiseration, while reading the "Dinner Disasters" chapter, and comfort seekers will find solace from the familiar dishes present in "The Comforts of Food." Wolf's writing conjures up the magic of a day at the fair, with all the treats you can manage. Her belief in the power of food to bind families together and keep generations connected makes this collection of essays a delicious read. Shelley Brown, New Westminster P.L., B.C. Copyright 2006 Reed Business Information.

Food Finds or Baby Greens

2009-01-06T11:45:00.000-08:00

Food Finds: America's Best Local Foods and the People Who Produce Them

Author: Allison Engel

Craving hush puppies but you live in Boston? Need a peanut butter fix that Skippy won't satisfy? Search no further than Food Finds, the celebrated guide to America's diverse and delicious bounty of regional foods and specialty products. Fully updated and exhaustively researched by authors Allison Engel and Margaret Engel, this comprehensive resource contains up-to-date mail and online ordering information for more than 400 of America's best local and specialty food producers, from the Santa Barbara Olive Company to DiCamillo's Bakery to the candy-making nuns at Mount St. Mary's abbey. Also included are colorful anecdotes, photos, and visitor information. Engagingly written and cleary organized, Food Finds is the essential tool-time for favorite, or eaters interested in America's rich and varied culinary traditions.

Chicago Sun-Times

A warm slice of Americana as well as a welcome source of culinary information.

Christian Science Monitor

The range of foods is staggering.

New interesting textbook: Federal Wealth Transfer Taxation or Grand Designs

Baby Greens: A Live-Food Approach for Children of All Ages

Author: Michaela Lynn

The typical American diet is a major factor in the epidemic of obesity and poor health in the country’s children. Baby Greens helps parents establish healthy eating habits in their children—and themselves—through a diet rich in raw foods. A lively mix of education, philosophy, recipes, and activities, the book adapts the living foods approach for all ages and lifestyles. The first part of the book explains the principles of bioenergetic nutrition and shows how cutting-edge nutritional practices—including nutritional individuality, pH balance, terrain testing, and homeopathy—can dramatically improve a child’s health. In addition to recipes and resources, the second part offers insights into the holistic approach to pregnancy, breastfeeding, extended breastfeeding, weaning, food experimentation, play, and other daily activities. Written in reassuring, easy to understand language, Baby Greens empowers parents to step outside the fast food box and take a proactive approach to maintaining their family’s health and well-being.

Mandys Favorite Louisiana Recipes or Celebrating Our Raw Nature

2009-01-06T01:03:00.000-08:00

Mandy's Favorite Louisiana Recipes

Author: Natalie Scott

This is surely one of the most delightful of all Louisiana cookbooks. Featured are more than 300 authentic recipes straight from the kitchens of Creole Louisiana.

Look this: Consider the Oyster or Tao of Cooking

Celebrating Our Raw Nature

Author: Dorit

In this all-encompassing introduction to a raw vegan diet, raw food expert and chef Dorit teaches you how to prepare spectacular raw dishes for every meal of the day. You'll find a huge assortment of options sure to suit any need or circumstance, regardeless of your skill level in the kitchen.

Fields of Greens or Dieta de sirope de arce y zumo de limon

2009-01-05T14:21:00.000-08:00

Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant

Author: Annie Somervill

The opening of Greens Restaurant on San Francisco Bay in 1979 changed forever the image of vegetarian cooking in America. From the restaurant's imaginative mix of casual elegance, exciting tastes, and a subtle message of health and harmony, a distinctive cuisine was born that has continued to bring joy to many thousands of diners every year as well as to the hundreds of thousands of readers who delight in The Greens Cookbook. In its latest incarnation, the restaurant has evolved toward a lighter, leaner, simpler cuisine, one that keeps all the spirit and refinement of the original menu but depends more on the excitement of sparkling fresh produce and its integral relationship to the dishes it inspires. In close to 300 original recipes, the new Greens style includes exuberant salads, soups, the legendary crusty Greens pizzas, curries and hearty stews, grilled vegetables, and intriguing turnovers made with filo pastry, tortillas, and savory doughs. And of course there are heavenly breads and the famous desserts, like ginger pound cake with poached apricots and cherries. This cornucopia of brilliant dishes focuses on tantalizing tastes, with a new simplicity, clarity, and liveliness as its hallmark. Annie Somerville, the executive chef at Greens, goes right to the heart of the matter: extraordinary produce that's bursting with flavor, color, and texture. Some of her favorites - like crinkly Bloomsdale spinach, candy-striped Chioggia beets, succulent Rosefir potatoes - are highlighted in the text for gardeners and farmers' market aficionados. But the Greens style is above all accessible; ordinary red beets will be just fine if more exotic varieties are unavailable. To help with availability, there's information on locating farmers' markets throughout the country as well as sources for plants, seeds, and local resources. Because the garden is at the center of this book, readers are encouraged to try their hand, in tiny backyards and windowsill boxes if necessary. In

Library Journal

Fields of Greens , the successor to Deborah Madison's enormously popular The Greens Cookbook ( LJ 5/15/87), is just as impressive as the first book. The restaurant Greens is known for its unique and sophisticated vegetarian fare, with an emphasis on fresh ingredients and flavor. Somerville, the executive chef, presents more than 300 inventive recipes, including appetizing creations like Grilled New Potato Salad, Mushroom Risotto with Leeks and Fennel, and Lemon Pots de Creme, along with lots of beautiful soups, pastas and pizzas, delicious sandwiches, and a variety of sauces and condiments. This book's appeal will not be limited to vegetarians, and the current rage for ``healthy eating'' guarantees an even broader audience. Highly recommended.

BookList

The adjectives "organic" and "gourmet" rarely appear side by side, but with the mainstreaming of vegetarianism, the demand for lighter, healthier, environmentally friendly menus that are creative, elegant, and palatable has spawned an impressive array of cookbooks designed to make those two adjectives compatible. From the head chef at San Francisco's preeminent Greens restaurant comes a vade mecum for the vegetarian gourmet. The 300-plus recipes cover everything from salads to desserts to chutneys and relishes. Soups, pasta and risotto, pizzas (with wild ideas such as onion confit, walnut, and gorgonzola cheese pizza), and vegetable, bean, and grain companion dishes figure prominently. Curries, stews, and rich, hearty gratins offer flavorful selections. There is helpful guidance on preparing basics, such as sauces (of 20 varieties), pizza dough (with a vegan option), breads, grilled veggies, and soup stocks. Tasty and rewarding challenges lie amid the filo turnovers, tarts, fritters, and "savory cakes." Advice on organic home gardening, tips on pairing wine with vegetarian food, seasonal celebration menus, notes on special ingredients, and a source listing make this a well-rounded resource that should tempt vegetarians (and other conscientious chefs) at all levels.

Book about: The Providence and Rhode Island Cookbook or Garlic Garlic Garlic

Dieta de sirope de arce y zumo de limon

Author: Stanley Burroughs

La dieta de sirope de arce y zumo de limón nos descubre de forma sencilla la causa y la manera de solucionar prácticamente todos los trastornos físicos, sea cual sea su nombre. La eliminación de la toxemia, causante de la mayoría de las enfermedades, es, para Stanley Burroughs, el único camino hacia la salud. Su sistema curativo, que abarca todo el campo de las experiencias humanas, física, mental y espiritualmente, no sólo purifica la sangre y regenera el organismo, también proporciona alegría y ganas de vivir. La dieta de sirope de arce y zumo de limón viene sometiéndose a prueba desde 1940 en todo el mundo y se ha considerado la más exitosa en su género

Chinese Herb Cooking for Health or Skinny Mexican Cooking

2009-01-05T02:39:00.000-08:00

Chinese Herb Cooking for Health

Author: Wang Chuan Chen

Chinese Herb Cooking For Health is the result of years of research offering for the first time, delicious and flavorful herbal dishes which have been documented to relieve various specific human ailments. The medicinal herbs referred to in this book are readily available in any Chinese medicine or herb store and the recipe ingredients are common and easily obtained in local markets. Amazingly, the cooking methods are simple and easy to learn. At last, herb dishes which taste delicious, nourish, adjust and regulate the body have been incorporated into one easy to follow cookbook.

Interesting book: Low Carb Vegetarian or Classic British Cookbook

Skinny Mexican Cooking: Over 100 Low-Fat, Easy, Delicious Recipes from Nachos and Tamales to Chicken Mole, Snapper Vera Cruz and Caramel Flan

Author: Sue Spitler

Mexican food is America's number-one ethnic culinary choice. Now you'll be delighted to find that all of your old favorites--tamales, nachos, enchiladas, burritos, and chili (to name a few) taste just as wonderful stripped of excessive fat, calories, and sodium. Good taste and good health are synonymous in these 100-plus quick, easy-to-make, economical recipes that run the gamut from family meals to party snacks.

Management by Menu or Cornbread Book

2009-01-04T17:57:00.000-08:00

Management by Menu

Author: Lendal Henry Kotschevar

Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Preface.

Chapter 1. A Look back at the Service Industry.

Chapter 2. Profile of the Modern Foodservice Industry.

Chapter 3. Planning a Menu.

Chapter 4. Considerations and Limits in Menu Planning.

Chapter 5. Cost Controls in Menu Planning.

Chapter 6. Menu Pricing.

Chapter 7. Menu Mechanics.

Chapter 8. Menu Analysis.

Chapter 9. The Beverage Menu.

Chapter 10. Producing the Menu.

Chapter 11. Service and the Menu.

Chapter 12. The Menu and the Financial Plan.

Chapter 13. Ethical Leadership in Restaurant Management.

Answer Key to Questions for Review.

New interesting textbook: The Lingerie Handbook or Complete Conditioning for Baseball

Cornbread Book: A Love Story With Recipes

Author: Jeremy Jackson

Jeremy Jackson has four goals:

Make cornbread one word. Once and for all.
Have cornbread named the official bread of the United States.
Find a wife.
Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread.

Cornbread is the American bread. The by-the-people-for-the-people bread. So it should be put forth to the people with humor. And a whole lot of butter.

The Cornbread Book does just that with recipes for cornbreads, fritters, hush puppies, and biscuits. Cornbreads of the sweet persuasion appear, too, from biscotti to pound cake. And there are yeast breads such as Anadama Batter Bread and Cornmeal Pizza Dough. Don't forget timeless favorites like spoonbread, buttermilk cornbread, and popovers. Not to mention Gospel Buns, Sweet Potato Cupcakes, and Honey Snail (which doesn't come within ten miles of an actual snail).

Cornbread doesn't even have to be made with cornmeal. Hominy-Leek Monkey Bread has riced hominy. And Jeremy is as proud as a peacock to have come up with three yeast breads made with flour he milled from popped popcorn (Popcorn White Loaf, Popcorn Pita Bread, and Popcorn Focaccia). In the unlikely event you have any leftover cornbread, Jeremy has recipes for cornbread salad, croutons, and dressing.

And if you ever meet Jeremy, he might just sing you "The Cornbread Song" . . .

Publishers Weekly

The author of the novel Life at These Speeds turns his attention-gleefully and surprisingly-to cornbread in a quirky cookbook that boasts delicious recipes and a nice bite of cornbread history. After an introduction in which he proclaims that cornbread should be the country's official bread (new U.S. citizens should get a piece of it after the swearing-in) and unofficial bread, too (it ought to be on all fast-food menus), Jackson offers a brief account of the foodstuff's place in America's past. Interesting tidbits abound: archeo-botanists think it was popcorn that clued people into corn's edibility some 7,000 years ago; corn is both grain and a vegetable; and in 1917, a cookbook suggested that bleary-eyed early risers make "1917 War Coffee," in which molasses-coated toasted corn was supposed to stand in for ground coffee. Jackson's recipes include both basic (Sweet Cornbread is cakey and rich) and highly inventive (Popcorn Focaccia is excellent, and involves Jackson's own method of milling flour from popcorn) breads. Other treats include Caramel Corncake, classic Griddlecakes, Crinkle-Top Sugar Cookies and Honey Snail, a sweet yeast bread Jackson says can be eaten so many ways that it's "pure breakfast anarchy." Humble cornbread has found an impassioned champion and a creative baker in Jackson. (Apr.) Copyright 2003 Reed Business Information.

Library Journal

Jackson, whose first novel, Life at These Speeds, was published last year, just loves his cornbread (he's also on a mission to make "cornbread" one word instead of two, as Webster's and other dictionaries prefer). His amusing, rather egocentric cookbook offers "A Pithy and Perfunctory History of Cornbread in These United States," along with 50 recipes for cornbread and its cousins, from Creamed Corn Cornbread to Tamale Pie to Caramel Corncake. Some readers will find the book very entertaining, while others may find Jackson's oh-so-clever style a bit grating; and his topic is a rather narrow one. For larger and regional collections. Copyright 2003 Reed Business Information.

Country Living Flavors of Country Cookbook or Gourmet Preserves Chez Madelaine

2009-01-04T07:16:00.000-08:00

Country Living Flavors of Country Cookbook: 250 Delicious, Home-Cooked Favorites

Author: Country Living

Today’s country cooking is more than just meat, potatoes, and apple pie. Inspired by local growers and farmer’s markets with their superb variety of fresh produce, American country cooking is lighter, healthier, and more flavorful than ever before. Country Living, America’s largest shelter magazine, gathers 240 luscious and lushly photographed recipes for everything from soups to seafood to sides. Try these selections from their tempting menu: tasty Rosemary Garlic Chicken, delicious Grilled Pork Tenderloin, succulent Honey Grilled Salmon, and mouthwatering Sage Corn on the Cob. You’ll find that country cooking tastes better than ever, with the meat often grilled, the potatoes roasted with herbs, and the pies made with delectable and unusual types of fruit. If Cold Avocado Soup, Sautéed Summer Squash with Pistachio Pesto, and Quail with Golden Cherry BBQ Sauce don’t say “country” to you now, this unique cookbook will change your mind forever.

Interesting book: The Political Economy of Participatory Economics or Rethinking Development Geographies

Gourmet Preserves Chez Madelaine: Delicious Marmalades, Jams, Jellies, and Preserves to Make at Home- Plus Easy Muffins, Scones, Crepes, Puddings, Pastries, Desserts, and Breakfast Treats to Serve with Them

Author: Madelaine Bullwinkel

The delightfully old-fashioned art of "putting up" needn't mean crates of fruit, interminable water baths, and a sweltering kitchen. The 130 delicious recipes in this book - including Cherry Preserves with Cassis, Apple-Ginger Jam, Cinnamon-Citrus Marmalade with Apricots, Ratatouille Marmalade, and Kir Cocktail Jelly - are made with small quantities of fruit and standard kitchen equipment. Prepared without commercial pectin, the preserves are lower in sugar than most, allowing the full flavor of the fruit to shine through - and some are made with no refined sugar at all. As a tasty bonus, the book gives recipes for quick breads and muffins that are perfect complements for the jams and jellies, as well as for desserts that make delectable use of those homemade preserves. Author and preserves aficionado Madelaine Bullwinkel offers reassuring professional advice, how-to illustrations, and timesaving techniques that make the process surprisingly simple. Expert tips for solving common preserve-making problems, such as jellies that refuse to firm up, as well as a seasonal guide to fruits and veggies are also included.

Tea Here Now or Classic Tex Mex and Texas Cooking

2009-01-03T21:34:00.000-08:00

Tea Here Now: Relax and Rejuvenate with a Tea Lifestyle - Rituals, Remedies, and Meditations

Author: Donna Fellman

Tea Here Now demonstrates how tea and the simple act of preparing a cup of tea can give drinkers a taste of enlightenment. Written for the average person who wishes to infuse accessible, uncomplicated spirituality and mindfulness into his or her tea drinking, the book explores the health benefits, spiritual practices, and lifestyle-enhancing properties associated with the world's major blends, in the process creating a practical guidebook for the "tea lifestyle." Topics include the little-known history and mythology of tea, the health benefits, information on tea blends, tips and techniques for brewing the best cup, spiritual and meditation practices that complement and enhance tea drinking, practical ideas for carrying the spirit of tea into all aspects of one's life (relationships, business, mental health, etc.), old and new rituals to bring meaning and enjoyment to tea drinking, food pairings for tea, and inspirational quotes.

New interesting textbook: April 4 1968 or The Constitution of the United States of America

Classic Tex Mex and Texas Cooking

Author: Sheryn R Jopnes

Authentic recipes with big, bold flavor! Tex-Mex cooking is in high demand. Now you can create that big, bold flavor at home with these authentic recipes. Fire up the grill or heat up the skillet - these recipes may just change the way you cook! From salsa to chili, barbecue to burritos, this easy-to-follow cookbook is a kickin' good time. Includes regional desserts. 320 pages. 350 recipes.

Curry or Reverse Diet

2009-01-03T12:52:00.000-08:00

Curry: A Tale of Cooks and Conquerors

Author: Lizzle Collingham

Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj.
In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan.
Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast forfood lovers everywhere.

Books about: The United States of Europe or Lincoln at Cooper Union

Reverse Diet: Lose 20, 50, 100 Pounds or More by Eating Dinner for Breakfast and Breakfast for Dinner

Author: Heidi Skolnik MS CDN

Here is the breakthrough diet plan that has people all across North America eating better, losing weight, and getting healthier. Now you can stop counting calories, avoiding carbs, and feeling deprived. Eat dinner for breakfast and shed pounds! If you’ve been a yo-yo dieter and nothing seems to work, this terrific new diet plan allows you to lose 20, 50, 100 pounds or even more for good, simply by reversing your meals. Dozens of tasty, easy recipes are included.

Publishers Weekly

The adage "breakfast like a king, lunch like a prince, dinner like a pauper" inspired this book, for Cunningham, a motivational speaker who lost 172 pounds in nine months with that approach. She and coauthor Skolnik, a nutritionist, met while filming a food-centric segment for Good Morning America, and have paired up to recommend a lifestyle change that emphasizes fueling up with a larger meal early in the day and, in the later hours, replenishing as needed via snacks and smaller meals. While much of the duo's advice is not new (whole foods are preferable to processed ones, eat more vegetables, avoid sugary sodas), it is intriguing. Food lists, portion information and recipes help with planning ahead-preparing meals ahead of time is also key, the authors say. A section on setting realistic goals aims to help readers manage their expectations, and recommendations for using a "hunger scale" encourage mindfulness. (Jan.) Copyright 2006 Reed Business Information.

Acknowledgments     ix
Tricia's Story     1
Heidi's Story     6
Introduction     9
The Reverse Diet Weight-Loss Phase
What Is the Reverse Diet?     17
The Reverse Diet Food List and Reverse Diet Basics     30
Reverse Diet Meal Plans and Meal Planning     49
Reverse Diet Portions-and Plateaus     78
Reverse Diet Motivation: Dealing with High-Risk Moments     88
The Reverse Diet Bridge Phase
The Reverse Diet Bridge Food List and Meal Plans     123
The Reverse Diet Accelerated: Building Lean Muscle and More     150
The Reverse Diet Maintenance Phase
The Reverse Diet for Life     171
Reverse Diet Recipes     185
Food Reality Check     239
Calcium Sources     244
The Six Food Groups and Servings     246
Index     249

Spilling the Beans or Eating on the Wild Side

2009-01-03T01:09:00.000-08:00

Spilling the Beans

Author: Clarissa Dickson Wright

As a child, Clarissa Dickson Wright was surrounded by wealth and privilege. Her mother was an Australian heiress, her father a brilliant surgeon to the Royal family. But he was also a tyrannical and violent drunk who used to beat her and force her to eat rotten food. When her adored mother died suddenly, Clarissa fell into a mind-numbing decade of wild overindulgence which eventually cost her entire fortune. After a long, hard road to recovery, Clarissa finally faced her demons and turned to the one thing that had always brought her joy—cooking. Now at last she has found sobriety and peace, and her TV parternship with the beloved late Jennifer Paterson as the Two Fat Ladies brought her fame and success. With stark honesty and brilliant wit, this is Clarissa’s own story of a life lived to extremes.

Traverse City Record-Eagle

[A] witty, eye-popping life story.

Interesting textbook: Good to Great Hair or Do I Look like a Daddy to You

Eating on the Wild Side: The Pharmacologic, Ecologic, and Social Implications of Using Noncultigens

Author: Nina L Etkin

People have long used wild plants as food and medicine, and for a myriad of other important cultural applications. While these plants and the foraging activities associated with them have been dismissed by some observers as secondary or supplementary—or even backward—their contributions to human survival and well-being are more significant than is often realized. Eating on the Wild Side spans the history of human-plant interactions to examine how wild plants are used to meet medicinal, nutritional, and other human needs. Drawing on nonhuman primate studies, evidence from prehistoric human populations, and field research among contemporary peoples practicing a range of subsistence strategies, the book focuses on the processes and human ecological implications of gathering, semidomestication, and cultivation of plants that are unfamiliar to most of us. Contributions by distinguished cultural and biological anthropologists, paleobotanists, primatologists, and ethnobiologists explore a number of issues such as the consumption of unpalatable and famine foods, the comparative assessment of aboriginal diets with those of colonists and later arrivals, and the apparent self-treatment by sick chimpanzees with leaves shown to be pharmacologically active. Collectively, these articles offer a theoretical framework emphasizing the cultural evolutionary processes that transform plants from wild to domesticated—with many steps in between—while placing wild plant use within current discussions surrounding biodiversity and its conservation. Eating on the Wild Side makes an important contribution to our understanding of the links between biology and culture,describing the interface between diet, medicine, and natural products. By showing how various societies have successfully utilized wild plants, it underscores the growing concern for preserving genetic diversity as it reveals a fascinating chapter in the human ecology. CONTENTS 1. The Cull of the Wild, Nina L. Etkin
Selection
2. Agriculture and the Acquisition of Medicinal Plant Knowledge, Michael H. Logan & Anna R. Dixon
3. Ambivalence to the Palatability Factors in Wild Food Plants, Timothy Johns
4. Wild Plants as Cultural Adaptations to Food Stress, Rebecca Huss-Ashmore & Susan L. Johnston Physiologic Implications of Wild Plant Consumption
5. Pharmacologic Implications of "Wild" Plants in Hausa Diet, Nina L. Etkin & Paul J. Ross
6. Wild Plants as Food and Medicine in Polynesia, Paul Alan Cox
7. Characteristics of "Wild" Plant Foods Used by Indigenous Populations in Amazonia, Darna L. Dufour & Warren M. Wilson
8. The Health Significance of Wild Plants for the Siona and Secoya, William T. Vickers
9. North American Food and Drug Plants, Daniel M. Moerman Wild Plants in Prehistory
10. Interpreting Wild Plant Foods in the Archaeological Record, Frances B. King
11. Coprolite Evidence for Prehistoric Foodstuffs, Condiments, and Medicines, Heather B. Trigg, Richard I. Ford, John G. Moore & Louise D. Jessop Plants and Nonhuman Primates
12. Nonhuman Primate Self-Medication with Wild Plant Foods, Kenneth E. Glander
13. Wild Plant Use by Pregnant and Lactating Ringtail Lemurs, with Implications for Early Hominid Foraging, Michelle L. Sauther Epilogue
14. In Search of Keystone Societies, Brien A. Meilleur

Booknews

Spans the history of human-plant interactions to examine how wild plants are used to meet medicinal, nutritional, and other human needs. Drawing on nonhuman primate studies, evidence from prehistoric human populations, and field research among contemporary peoples, the book focuses on the processes and human ecological implications of the gathering and cultivation of plants. Contributors include anthropologists, paleobotanists, and ethnobiologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Vegetarian or Everything Tastes Better with Bacon

2009-01-02T15:27:00.000-08:00

Vegetarian

Author: Paulette Mitchell

Here is a terrific collection of easy recipes that will appeal to both busy vegetarians and meat-eaters who enjoy making vegetarian dishes because they are quick, tasty, and nutritious. This book, previously published as The 15-Minute Vegetarian Gourmet and updated for this series, proves that tasty, satisfying, and healthful meatless meals can be ready in a jiffy. Recipes include: Italian Garden Frittata, Potato Salad with Light Pesto Vinaigrette, Moroccan Chick Pea Soup, and Herbed Macaroni Parmesan.

KLIATT

Beautifully illustrated with many full-page, full-color photos and sprinkled throughout with helpful tips (e.g., how to use a zester, advice on mincing parsley), each of the cookbooks in this series contains over 100 quick and easy-to-make recipes. They range from the basic, such as Spaghetti with Tomato-Basil Sauce, Vegetarian Tacos, and Chicken and Vegetable Curry, to the more adventurous: Grilled Chicken Salad with Grapefruit-Peanut Vinaigrette, Farfalle Crowned with Brie and Pears, Blueberry Soup. Cooking expert Mitchell emphasizes healthy eating and provides nutrition information for each recipe, as well as suggestions for garnishes, accompanying dishes, and advance preparation. Vegetarian discusses planning a vegetarian meal and entertaining as well as covering basics like cooking rice and sauces, and it includes appetizers, soups, salads, entrees, and desserts. Noodles covers warm and chilled noodles, sauces, and noodle soups. Chicken covers stovetop, broiled, grilled and baked chicken, as well as chicken salads, soups, sandwiches, and pizza. Mitchell's introductions discuss ingredients (types of pasta, for example) and list helpful equipment and staples to stock, along with "Tips for 15-Minute Success." Simple enough for beginning cooks, these cookbooks will appeal to anyone interested in tasty, healthy food that can be prepared quickly. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 1999, IDG Books, 206p, illus, indexes, 99-39008, $16.95. Ages 13 to adult. Reviewer: Paula Rohrlick; May 2000 (Vol. 34 No. 3)

New interesting book: Weve Got to Start Meeting like This or Inside NASA

Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day

Author: Sara Perry

Bacon-it's the fifth food group. And no one can resist the allure of its smoky, savory flavor. Author Sara Perry has created 70 delicious recipes using bacon in a variety of intriguing ways, from classic breakfast dishes like fluffy scrambled eggs and bacon and Sweetie-Pie Pancakes to unique and oddly addictive bacon brittle. Sara also reveals the skinny about bacon with some surprising facts about bacon's fat content (seems those tasty little strips aren't so bad for the hips after all). There's plenty of practical advice for buying, storing, handling, and cooking every type of bacon imaginable, from Canadian to pancetta. There's even a handy resource list perfect for locating hard-to-find artisanal bacons. Any way you slice it, everything tastes better with bacon!

Author Biography: Sara Perry is the author of numerous cookbooks including The New Complete Coffee Book (0-8118-2867-0), The New Tea Book (0-8118-3053-5), and Summertime Treats (0-8118-2323-7). A columnist for the Oregonian and radio commentator, she lives in Portland, Oregon. Sheri Giblin is a food and lifestyle photographer. She lives in San Francisco.

Bitter Chocolate or The Ultimate Tailgaters Big 12 Handbook

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

Bitter Chocolate: The Dark Side of the World's Most Seductive Sweet

Author: Carol Off

A shocking exposé of the little-known corruption and exploitation found at the heart of the multibillion-dollar cocoa industry—blood diamond for chocolate.

"It's the measure of a vast gulf between the children who eat chocolate on their way to school in North America and those [in Africa] who must, from childhood, work to survive...between the hand that picks the bean and the hand that unwraps the candy bar."—from the introduction to Bitter Chocolate

Whether part of a child's Halloween haul or the contents of a heart-shaped box, chocolate is synonymous with pleasure. But behind the sweet image is a dark history of exploitation.

Bitter Chocolate traces the fascinating origins and evolution of chocolate from the banquet table of Montezuma's Aztec court in the early sixteenth century to the bustling factories of Hershey, Cadbury, and Mars today, revealing that slavery and injustice have always been key ingredients. The heart of the book takes place in West Africa inside the Ivory Coast—the world's leading producer of cocoa beans—where, as Off discovers, profits from the multibillion-dollar chocolate industry fuel bloody civil war and widespread corruption. Faced with pressure from a crushing "cocoa cartel" demanding more beans for less money, poor farmers have turned to the cheapest labor pool possible: thousands of indentured children who pick the beans but have never themselves known the taste of chocolate.

Bitter Chocolate is an absorbing social history, a passionate investigative account, and a shocking exposé of an industry that has institutionalized misery as it indulges our whims.

Kristin Whitehair Copyright 2007 Reed Business Information - School Library Journal

In this work, published in Canada in 2006, CBC reporter Off (The Lion, the Fox and the Eagle: A Story of Generals and Justice in Rwanda and Yugoslavia) explores the dark and bitter stories behind the history of chocolate production, now a multibillion-dollar world industry. She first provides background on Europe's introduction to Central America's cacao tree and its adaptation of recipes to increase the appeal to European consumers. The history that follows, in which chocolate became a common part of North American and European diets, is filled with household names like Hershey and Cadbury and such multinational conglomerates as Archer Daniel Mills and Cargill. Citing the work of investigative journalists, Off hones in on today's cocoa producers, who face a perpetual shortage of labor. Journalists have uncovered use of child labor (possibly slave labor) in Africa; one of them, investigating child slavery in the Ivory Coast, has been missing since 2004. Off's investigative account will make readers think twice as they bite into that next piece of chocolate. Certainly suitable for both public and academic libraries.

Kirkus Reviews

The compelling untold story of a universal luxury that is unattainable to the very people who provide its most essential ingredient. Most of the world's chocolate is produced in some of the least stable, most impoverished places in the world-places like Cote d'Ivoire, Africa, which for 15 years has been in near-constant political upheaval. Harvesting and processing cocoa pods is backbreaking, dangerous labor in a region roiled by ethnic cleansing and in some areas civil war. The workers who get paid at all lose much of their meager wages to government "fees" that amount to state-sanctioned bribery-and they're the lucky ones. The unlucky ones are nothing less than modern-day slaves, many of them children "hired" through brokers and forced to work long hours for no pay and little or no food. But chocolate consumption has always relied on exploitation, argues Off (The Ghosts of Medak Pocket: The Story of Canada's Secret War, 2004, etc.): from Meso-American times, when slaves harvested and mashed cocoa pods to make a bitter drink for their masters, to the colonial era, when European slave merchants traded African workers to cocoa plantations. The chocolate industry has been aware of slave labor in cocoa production since at least the 19th century, she writes, but almost no progress has been made in wiping it out. Congress has rejected efforts to institute a "slave free" labeling system, preferring a voluntary system that, Off contends, has no teeth. So-called "fair trade" chocolate is no panacea either, as a growing number of small chocolate companies have been taken over by the very multinationals to which they were supposed to provide alternatives. Offers only vexing problems, not solutions,but does so with clarity, conviction and outrage. Agent: Don Sedgwick/Transatlantic Literary Agency

Interesting book: Nature and the Marketplace or Total Productivity Management

The Ultimate Tailgater's Big 12 Handbook

Author: Stephen Linn

More than 50 million Americans participate in “tailgating” at college campuses during football season. Between the students and the alumni, and the visitors, a crush of fans are looking for places to park, to eat, to take part in traditional activities for each campus, and learn more about the school and team history. For the first time ever, fans can find the details at every campus in their favorite conference. Want to eat barbecue while you’re visiting USC? Want to know more details about massive Michigan Stadium? Need a place to stay for that game in Clemson? Choose your conference, which encompasses all teams in all divisions, pack the ULTIMATE TAILGATER’S HANDBOOK in the car, and you’re ready. Recipes, local venues and rules, sidebars about unique activities in each place, side tours, insider tips, and photos will help make your game day the best ever.
Features north and south divisions: Colorado, Iowa State, Kansas, Kansas State, Missouri, Nebraska, Baylor, Oklahoma, Oklahoma State, Texas, Texas A&M, Texas.
Stephen Linn is a reporter who markets Ultimate Tailgater television and news features around the country. He lives in Nashville.

Mediterranean Feast or How to Cook Everything

2008-12-31T16:50:00.000-08:00

Mediterranean Feast: The Story Of The Birth Of The Celebrated Cuisines Of The Mediterranean, From The Merchants Of Venice To The Barbary Corsairs, With More Than 500 Recip

Author: Clifford A Wright

The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes The story of the birth and evolution of the cuisines of the Mediterranean Basin is the story of wars and plagues, political intrigue and pirates, the Silk Road and the New World, the rise of capitalism and city-states, the Crusades and the Spanish Inquisition, and the obsession with spice. A groundbreaking cookbook based on original, primary research in eight languages, A Mediterranean Feast weaves together historical and culinary strands from Moorish Spain to North Africa, from Sicily and the kingdoms of Italy to Greece, the coasts of the Balkans, Turkey, and the Near East. Author Clifford Wright shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked with both unstinting poverty and wildly outrageous wealth. The 500 recipes included, adapted for today's kitchen, show the range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also show the migration of local culinary predilections, tastes for foods and methods of preparation carried from home to new lands by seafarers, soldiers, merchants, and religious pilgrims. Historical illustrations and maps of the Mediterranean, from the past to the present, also highlight this epic book. An astonishing accomplishment of culinary and historical research and detective work, A Mediterranean Feast is required-and intriguing-reading for any cook, armchair or otherwise.

Library Journal

Wright's first cookbook was Cucina Paradiso, a fascinating exploration of the Arab influences on Sicilian cuisine. Since then he has published several collections of quick and easy Italian food, but now he has returned to the culinary history and anthropology that is obviously his true love. Originally a Middle Eastern scholar, Wright has devoted an enormous amount of research to answering the question, "What is Mediterranean cuisine?" He debunks the common view of the region as one of historical culinary bounty, and he traces the influences and interconnections among the food and cooking of the diverse cultures that ring the Mediterranean Sea. Along the way, he considers such topics as "The History of the Fork" and provides dozens of what he refers to as "heirloom recipes"--they have a history to them, but they are contemporary rather than re-creations of medieval or other early dishes. A unique work, this is recommended for history as well as cookery collections. Copyright 1999 Cahners Business Information.

Smithsonian

At first glance, this book seems a jumble of topics, traditions, tastes and techniques. Broad reviews of political and economic history are interspersed with discussions of topics like shipbuilding, irrigation, spices and the Mediterranean grain trade. Recipes for seafood, lamb, pasta and vegetables are scattered throughout the book; recipes from different regions are shuffled together like a deck of cards. But two good indexes—one of general topics, the other of recipes—guide readers through the confusion; the recipes I tested were very good. Wright's enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.

What People Are Saying

Paula Wolfert
Paula Wolfert, author of The Cooking of South-West France and The Cooking of the Eastern Mediterranean

I always felt it would take several lifetimes to research the many faces of Mediterranean cooking — history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In this monumental work, Clifford Wright has made a huge contribution. An astonishing accomplishment!

Book about: Timed Readings or Leading Your Team to Excellence

How to Cook Everything: Quick Cooking

Author: Mark Bittman

Make a quick home-cooked meal tonight!

Ziti with Creamy Gorgonzola Sauce. Shrimp Marinara. Broiled or Grilled Chicken with Pesto. Stir-Fried Spicy Beef with Basil. With How to Cook Everything™: Quick Cooking, great-tasting, satisfying dishes like these can be made in 30 minutes or less!

Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything™, shares his favorite simple–and infinitely flexible–quick recipes. You’ll be able to prepare family-pleasing everyday meals, spur-of-the-moment dinners for friends, even special-occasion feasts. To inspire you and help you plan your meals, you’ll find Bittman’s straight talk on cooking and special features, including:

• Creative recipe variations and ideas

• Tips for shopping, preparing, and cooking the recipes

• Illustrations to demystify trickier techniques

• Menu suggestions for a Weeknight Family Dinner Classic, an Elegant Dinner Party, and more

• At-a-glance icons highlighting recipes done in 20 minutes or less

How to Make 75 Great Juices or Tea for 2

2008-12-31T08:08:00.000-08:00

How to Make 75 Great Juices: Fabulous Step-by-Step Recipes for Delicious Drinks Which Are Healthy Too

Author: Joanna Farrow

Juices made from raw ingredients offer a vitamin-packed punch that can't be beaten, and these recipes use a wide range of fruit and vegetables from everyday fruits to exotic seasonal products.

Book review: Dr Atkins New Diet Cookbook or Nutritional Yeast Cookbook

Tea for 2

Author: Running Press

Perfect for tea enthusiasts, this kit offers a pair of perforated balls to fill with loose leaves, a saucer to hold them, and a honey dipper to help sweeten the brew. The 32page book, excerpted from our popularTea Time Miniature Edition™, contains recipes for delicious sandwiches, tea breads, and cookies.

Everything I Know I Learned Over Tea or Joie de Vivre

2008-12-30T20:27:00.000-08:00

Everything I Know I Learned Over Tea

Author: Emilie Barnes

A collection of floral-infused paintings by Susan Rios welcomes tea-lovers and those who appreciate the beauty of simplicity to join Emilie Barnes for a cup of wisdom. With the warmth of a conversation between friends, Emilie shares 13 inspirational life lessons learned over tea, including:

everyone brings something special to the table
a teacup, like life, is fragile...and resilient
tradition is a comfort
variety infuses your cup with flavor
always say please and thank you

Alongside Emilie's reflections, excerpted from her popular book If Teacups Could Talk, a gathering of inspiring quotes, Scriptures, and teatime ideas will delight the senses and spirit of those who cherish everyday moments that turn into celebrations over tea.

New interesting book: Gender on the Market or Age Discrimination in the American WorkPlace

Joie de Vivre: Simple French Style for Everyday Living

Author: Robert Arbor

When it comes to making the most of life, nobody does it better than the French. Now, with Joie de Vivre: Simple French Style for Everyday Living, an inspired fusion of art, style, and easy-to-implement ideas, anyone can feel like they spent a weekend in the French countryside, no matter where they live.

Renowned restaurateur Robert Arbor puts a refreshing emphasis on simplicity and accessibility, explaining the rituals and traditions that comprise a typical French day. Featuring dozens of simple, everyday recipes, Joie de Vivre captures the family meals, market trips, and charming domestic settings that make the French way of life so plea- surable. In eight chapters, illustrated with 85 full-color and black-and-white photographs, Arbor details how you, too, can achieve the simplicity and relaxing life the French treasure.

Le Matin (The Morning) lays out the elements of a relaxing breakfast (as well as the secret to great coffee), and Le Potager (The Garden) describes the pleasures and rewards of growing your own own vegetables, herbs, and flowers. Le Marché (The Market) and Le Déjeuner (Lunchtime) follow Arbor to the market, the butcher, and the baker before serving up a trove of delicious ideas for light lunches and snacks. Le Dîner (Supper) outlines strategies for crafting cozy family dinners; creating enchanting dinner parties of all sizes; and preparing fun, simple meals for children.

Arbor's memories and experiences of growing up in France and his flair for casual elegance can't help but inspire the chef and decorator in everyone.

Sidebars sprinkled throughout the book offer tips and insights on how to make theperfect cup of hot chocolate, a French perspective on truffles and foie gras, the French and their love of chocolate, and why French butter tastes so good.

Joie de Vivre is a lavishly illustrated guide to the French style of living that will show you how to bring a little joie to your life.

Library Journal

Arbor is the personable chef/owner of the Le Gamin cafes in New York City and Boston, with plans for one or more to come in Philadelphia. The cafes are open from early morning until late at night, offering a casual menu ranging from the classic French breakfast of a bowl (not a cup) of coffee and a tartine to crepes, soups, and salads to bistro-style entrees such as hanger steak. Arbor has organized Joie de Vivre more or less by times of day, from the first chapter, "Bonjour"-on breakfast in France and America-to "La Pause Gourmande," the afternoon break, to "Le D ner," with appropriate recipes throughout. This title is as much a memoir as a cookbook, however, underscoring the author's hope that readers with frantic lifestyles can learn to take time to enjoy the simpler pleasures of life, such as that pause gourmande or even a lunchtime sandwich eaten on a park bench instead of in the office. Arbor has an almost old-fashioned but hardly unsophisticated charm, and his engaging book is recommended for most cookery collections. Copyright 2003 Reed Business Information.

James Beards New Fish Cookery or The Storm Gourmet

2008-12-30T10:45:00.000-08:00

James Beard's New Fish Cookery

Author: James A Beard

A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.

Look this: Handbook of Public Relations or Organizational Justice and Human Resource Management

The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity

Author: Daphne Nikolopoulos

This book proves that, with a little planning and minimal effort, you can eat surprisingly well during power outages. In hurricane season, this book is a crucial resource. It can be used for any emergency or anytime you are without power. And you can use this book for quick, easy meals anytime, especially for camping or for quick summer meals. You will find shopping lists for creating the ultimate emergency pantry; more than 70 recipes using nonperishable and shelf-stable food items; suggested menus for quick, well-balanced meals; a practical guide to growing a storm-proof herb garden; advice, tips, and anecdotes about weathering the storm. The 12-page color insert displays the colorful and appetizing-yes, gourmet!-meals that can be prepared from canned goods with some fresh ingredients.

Library Journal

A survivor of Florida's recent hurricanes and the managing editor of Palm Beach Illustrated magazine, Nikolopoulos was struck by the lack of recipes for interesting meals that could be prepared without cooking appliances. Her attempt to fill that gap might be considered a niche cookbook whose usefulness extends beyond the disaster-stricken public that the author hopes to serve. Although Nikolopoulos claims that her recipes-more than 70 using nonperishable food items, e.g., Cranberry Orange Chicken and Rose Water-Scented Pistachio Pudding-can be prepared in blizzard conditions as well as in tropical climates, there are too many references to picking up tropical fruit from your neighbor's yard to make these dishes truly useful without some adaptation for those living in northern areas. Most of the ingredients are readily available, but some, often crucial items-like orange- and rose-blossom water, guava paste, instant pasta, and the ubiquitous "table cream"-are uncommon. With creativity, however, campers and those who don't have ready access to mangoes and avocados year-round could make use of this book. The recipes are easy to follow, and the variations in meals would certainly be welcomed during a crisis that resulted in power outages for more than a few days. For larger cookbook collections in public libraries, particularly where weather crises or campers create a demand.-Elizabeth Rogers, CEF Lib. Syst., Plattsburgh, NY Copyright 2005 Reed Business Information.

Flatbreads and Flavors or American Frugal Housewife

2008-12-30T00:03:00.000-08:00

Flatbreads and Flavors: A Baker's Atlas

Author: Jeffrey Alford

Flatbreads & Flavors
A Baker's Atlas

Sweet Persian Bread

nane sheer / Persia

These breads are more like cookies than flatbreads, but they are so simple and delicious we had to include them. They are made with milk and flavored with brown sugar and vanilla. We should warn you that they can be somewhat hard-to-the-bite once they've cooled, so enjoy them as they are customarily served, with a cup of hot tea or coffee, and dunk the breads to soften them. They are also delicious dunked in hot milk for a milk-and-cookies-style snack.

2 cups hard unbleached white flour, or more as necessary
1/4 teaspoon salt
1/2 cup brown sugar
1 teaspoon baking powder
3/4 cup milk, or more as necessary
1 teaspoon vanilla extract

You will need a medium-sized mixing bowl, two small (10- by 14-inch) baking sheets that can fit side by side in your oven, a rolling pin, and a sharp knife or pizza cutter.

Preheat the oven to 300°F.

In a medium-sized bowl, combine the flour, salt, sugar, and baking powder. Whisk or stir together. Make a well in the center and pour in the milk and vanilla extract. Stir the flour into the milk until a soft, kneadable dough begins to form. If the dough is too sticky, add a little more flour; if too dry, add a little more milk. Turn out onto a lightly floured bread board and knead for 2 to 3 minutes.

Dust two 10- by 14-inch baking sheets with flour. Divide the dough in half and roll out each piece to the size of the baking sheets (the dough should be less than 1/4 inch thick).

Place in the center of your oven, and immediately turn the heat down to250°F. Bake for 50 minutes. Remove from the oven. Working with one sheet at a time, turn out onto a large cutting board, and cut into 3- to 4-inch squares while the bread is still warm; it will harden quickly as it cools.

Makes approximately 2 dozen 3- to 4-inch square thin flatbreads.

Three-Color Focaccia

focacels alla pugliese / Italy

Focaccia is a flatbread traditionally cooked on the hearth, often in a skillet covered with hot embers. Nowadays it is more often baked in an oven, though a skillet is still used, as in this recipe.Focaccia comes in many forms; all tend to be thicker than most pizza and to carry their flavor in the dough rather than on the top surface. In the north of Italy focaccie are made with wheat-flour doughs and usually flavored with herbs. The potato-based dough used in this focaccia from Puglia, in the south, produces a dense-looking tender dough. This version of a focaccia recipe in Carol Field's classic The Italian Baker has the colors of the Italian flag: the red of sun-dried tomatoes and the green of sage and parsley, all floating in a pale dough -- a pleasure to look at as well as a satisfying snack or accompaniment to soup.

1 1/2 cups warm water
2 teaspoons dry yeast
4 to 5 cups hard unbleached white flour or unbleached all-purpose flour
1 teaspoon olive oil
1/2 yellow onion, finely chopped
2 cups chopped cooked peeled potatoes (about 4 medium potatoes)
1/2 cup potato-cooking water (or spring or tap water)
3/4 cup packed flat-leafed parsley, coarsely chopped
1/4 cup packed fresh sage leaves, finely chopped
2 tablespoons olive oil
2 teaspoons salt
1/2 cup sun-dried tomatoes, finely chopped
Olive oil for brushing
1/2 teaspoon fine sea salt

You will need a large bread bowl, a medium skillet, a blender, a large bowl, and four heavy ovenproof skillets or metal pie plates 8 to 9 inches in diameter.

Place the warm water in a large bread bowl and add the yeast and 2 cups flour. Stir to blend, then stir 100 times, about 1 minute, in the same direction to develop the gluten. Let this sponge stand, covered, for 30 minutes to 2 hours.

Heat the oil in a medium skillet, and fry the onions over medium-high heat, stirring frequently, until translucent, about 5 minutes. Set aside.

Puree the potatoes in a blender with the potato cooking water or spring or tap water. Transfer to a large bowl and stir in the onion, parsley, sage, oil, and salt.

Add 1/2 cup flour to the sponge and stir well. Then add the potato mixture and stir thoroughly. Add the chopped tomatoes and stir well. Turn the dough out onto a well-floured surface and knead for 10 to 12 minutes, dusting both your hands and the kneading surface generously with the remaining 1 to 2 cups flour at intervals as you work, until the dough is no longer sticky, but soft and tender to the touch. Clean the bread bowl, oil lightly, and transfer the dough to the bowl. Cover with plastic wrap and let rise for 2 to 3 hours until at least doubled in volume.

Gently punch down the dough, and cut it in half. Set one half aside, covered with plastic wrap.

Cut the remaining dough in half. Form each piece into a ball. Generously oil two 8- or 9-inch cast-iron skillets or pie plates. Place a ball of dough in each skillet or pie plate. Press down on the center of each ball of dough and gently press it out toward the edges. Let rest for 5 minutes, then press each bread out again until it reaches or comes close to the edges of the pan. Cover with plastic wrap and let rise for 30 minutes.

Position a rack in the center of the oven, and preheat the oven to 400°F.

just before the first batch of focaccia has finished rising, shape the remaining dough into 2 loaves. (Alternatively, refrigerate the remaining dough, well sealed in plastic wrap, for up to 2 days. Uncover and bring to room temperature before shaping and baking.)

When the first breads have risen, brush the tops gently but generously with olive oil. Press your fingertips firmly into the dough to create deep dimples an over. Lightly sprinkle each one witht 1/8 teaspoon sea salt. Bake in the center of the oven for 10 minutes, then lower the temperature to 375°F and bake for another 10 minutes, or until lightly golden. Turn the breads out onto a rack and let stand for at least 10 minutes to firm before slicing. Turn the oven temperature back up to 400°F, and bake the remaining breads. Serve warm or at room temperature, cut into wedges.

Note: If you use dry-packed sun-dried tomatoes, soak them in warm water for 30 minutes, drain, and pat dry before using.

Makes 4 round breads about 8 inches across and 2 inches thick.

Epicurious.com

This is one of the most interesting and beautiful cookbooks ever published.

Book about: An Introduction to Auction Theory or Organizational Communication

American Frugal Housewife

Author: Lydia Maria Child

Along with simply written recipes for roasting a pig and preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes, this fascinating book, with its lively and direct style, also offered 19th-century readers suggestions for treating chilblains and dysentery, cleaning white kid gloves, educating one's daughters, and much more.

The Jane Austen Cookbook or Diabetes Meals On 7 A Day Or Less

2008-12-29T13:24:00.000-08:00

The Jane Austen Cookbook

Author: Maggie Black

Literature meets cuisine in this celebration of the meals and manners of Jane Austen and her literary characters. A selection of this family fare, thoroughly tested and modernized for today's cooks, is re-created here, from Vegetable Pie and Herb Pudding to Gooseberry Vinegar and Ginger Beer. Illustrated throughout.

Library Journal

When a food historian and an Austenian scholar collaborate, you get a cookbook that is both intelligent and charming. Georgian and Regency recipes out of context would be cute but not necessarily a chef's first choice. Set against a backdrop of the era's social and domestic history, however, the cuisine finds its place. Black-and-white photos and drawings extend the descriptions. The first half is full of facts about and analyses of Austen's friends, novels, and letters; the second half has the recipes, most of which have been adapted to the modern kitchen, e.g., macaroni, jugged steaks with potatoes. It was more difficult to adapt the pigeon pie! Black and Le Faye's work offers interesting tidbits about 19th-century English social life and customs, and if anyone wants to know what "salmagundy" is, the answer lies here. Recommended for food history collections.Wendy Miller, Lexington P.L., Ky.

Interesting textbook: Faithfully Fit or Miladys Illustrated Cosmetology Dictionary

Diabetes Meals On $7 A Day--Or Less!

Author: Patricia Bazel Geil

Completely updated, recipes are now lower in fat, saturated fat and cholesterol

This second edition of an American Diabetes Association classicis better than ever with updated recipes, all-new information,and the same low price that you want. Almost adecade after the first edition was published, youcan still enjoy Diabetes Meals on $7 a Day—or Less!

Way to Make Wine or Big Book of Easy Suppers

2008-12-29T01:42:00.000-08:00

Way to Make Wine: How to Craft Superb Table Wines at Home

Author: Sheridan F Warrick

Written by a vintner and science editor with twenty-five years experience, The Way to Make Wine is the most readable and reliable handbook among the many winemaking guides. In engaging conversational prose, Sheridan Warrick shows that making your own wine is not only easy, but also fun. Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines--both reds and whites--from start to finish.
Warrick demystifies winemaking by explaining the nuts and bolts and demonstrating that if readers can replace a faucet washer or cook a pasta sauce, they can make food-friendly wines that cost less than the bottles they're now opening. He enables amateur vintners to equip a home winery, procure top-quality grapes, run a flawless fermentation, and enjoy their wine--its nose, its body, and finish--with renewed awareness and appreciation. At the same time, the author points experienced home vintners to new skills, describing top wineries' techniques. Rich with insiders' know-how, this book also divulges the many advances that have been made in the past few decades and makes clear that, with enologists' innovations, home winemaking is easier than ever. With straightforward illustrations of key steps, this book offers one-stop shopping for anyone who's ever dreamed of making table wines at home.
* two step-by-step sections: one for beginners, one for experienced home vintners
* sidebars offer quick tips and key elements of winemaking lore
* includes the only clear and comprehensive guide to minimizing the use of sulfites in wine
* section on suppliers and labs provides a wealth of informationon sources of fine wine grapes

Library Journal

The Way To Make Wine is a concise and readable handbook by Warrick, a Northern California winemaker and magazine editor. Focusing on dry table wines, he demystifies winemaking for the amateur vintner with informative chapters on equipping a home winery, supplies needed (grapes, wine yeast), and fermentation. Chapters are laid out in a logical sequence along with sidebars offering good tips. A step-by-step recap of the winemaking process detailed in previous chapters is an added bonus as are the checklists and tables. A list of suppliers and laboratories and a short bibliography are included. Recommended for academic and medium to large public libraries. Christine Holmes, San Jose State Univ. Lib., CA Copyright 2006 Reed Business Information.

	Introduction. Real wine, real enjoyment	1
Pt. 1	Success with reds and whites
1	Grapes and other ingredients	13
2	The ins and outs of a home winery	23
3	When red means go	37
4	Then a miracle happens	49
5	A pressing engagement	59
6	The quiet stage	69
7	Watchful waiting	81
8	Bottling and beyond	93
9	Vive la difference!	103
10	Clear and clean	115
	Part one recap. Winemaking step by step	125
Pt. 2	Making even better wine
11	Getting a grip on your grapes	137
12	Testing, testing	151
13	Taking control	169
14	Mastering sulfur dioxide	189
15	Making the wine you wish you'd made	203

Books about: Introducing Windows Server 2008 or The Cathedral and the Bazaar

Big Book of Easy Suppers: 270 Delicious Recipes for Casual Everyday Cooking

Author: Maryana Vollstedt

What nine-to-fiver, busy mom or stay-at-home dad isn t looking for the Big Easy? Enter the next title in the best-selling Big Book series a guaranteed hit for anyone whose duty it is to put a nutritious meal on the table as quickly as possible. With more than 270 recipes at the ready, cooking dinner will be a pleasure, any and every night of the week. Each chapter offers a full range of choices, from soups and salads to hearty entrees and side dishes to stir-fries and grilled favorites. And a selection of simple desserts makes an already sweet deal even sweeter. For easy recipes and big taste, look no further than The Big Book of Easy Suppers.

Publishers Weekly

Food columnist Vollstedt's latest entry in her Big Book cookbook series (Casseroles, Breakfast, Potluck, Soups & Stews) is invaluable, as it contains an enormous assortment of easy-to-follow recipes that make putting dinner on the table a stress-free and even enjoyable experience. The "casual, lighter, and fun suppers for family" run the gamut from traditional (e.g., Hamburger Stroganoff, Chicken Florentine, Linguine with Clam Sauce, Bread Pudding) to modern (e.g., Salmon Chowder; Lamb and Turkey Loaf with Cranberry-Horseradish Relish; Egg, Ham, and Chile Strata; Smashed Potatoes with Blue Cheese and Chives). Many of the sweets in the book are light and incorporate a variety of popular fruits available year-round (some are heirloom recipes from the author's family). All can be prepared with a minimum of time and effort, and many call for common pantry ingredients. Introductions to each section (and there are 15, including main course salads, pasta, soups, stir-fries and grilling) are brief, informative and friendly, welcoming any level of cook, beginners included. (May) Copyright 2005 Reed Business Information.

Taste of Africa An African Cookbook or Martha Stuarts Better than You at Entertaining

2008-12-28T17:01:00.000-08:00

Taste of Africa: An African Cookbook

Author: Tebereh Inquai

Get the genuine taste of Africa by learning how to make mouth watering cuisine from all over the continent. Included here are snacks like kelewele (fried plantain) from Ghana and matoke from Uganda; rich, juicy soups like the okra soup from Sierra Leone; tasty meat entrees such as jollof rice and side-dishes such as akla (Blackeye Bean Fries) which are eaten all over West Africa. Discover a unique tasty bread by making injera from Ethiopia and Eritrea in East Africa. Even learn how to make fish tastier and the different ways of preparing vegetables. Try various types of hot sauces, sweet beverages, coffee, salads, cakes, biscuits and other comestibles originating in Africa.

New interesting book: Peaceful Palate or Eggs

Martha Stuart's Better than You at Entertaining: A Parody

Author: Tom Connor

Martha Stuart's Better Than You at Entertaining does to Martha Stewart's books what Is Martha Stuart Living? did to her magazine. Hopelessly irreverent, this hilarious new spoof of the uncontested queen of homemaking presents recipes, dinner party plans and home projects that only a crazed Stepford Wife on steroids could hope to accomplish.

From garden parties to circumcisions, Martha Stuart's Better Than You at Entertaining provides an unceasing barrage of clever and ludicrous tips to make any occasion unforgettable. Be constructive on your wedding morning and impress the guests with a freshly baked 10-tier cake (from scratch, of course). For Mother's Day, Martha has the perfect recipes and tips to show Mom how inadequate as a homemaker she really is. Revive the pioneer spirit and have a genuine Thanksgiving -- Martha shows you how to breed, feed, kill and prepare your own turkey. As a special treat, see Martha in action for Easter, as she welcomes the Pope to her home. (She even tries to teach His Holiness how to turn water into an '89 Petrus or a '93 White Bordeaux.)

Only slightly more impossible than the Hospitality Guru's own projects, these instructions are guaranteed to have the legions of Martha fans (and their critics) roaring with delight.

Best Quick Breads or Devil in the Kitchen

2008-12-28T06:19:00.000-08:00

Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More

Author: Beth Hensperger

With The Best Quick Breads, a busy schedule no longer stands in the way of fresh baked goods. Most of the recipes can be prepared in a hurry -- in less time than it takes to run to the corner bakery. This new collection of recipes from Beth Hensperger, 100 of them from her much-loved The Art of Quick Breads (now out-of-print) plus 50 brand-new creations, has favorite fare for breakfast on the run, lazy Sunday morning repasts, and elegant holiday brunches. A delightful array of savory recipes brings quick breads into all the meals of the day. Beyond the 150 breads, there are recipes for flavored syrups, sweet and savory sauces, and fresh jams and curds to add extra elegance when the occasion calls for it.

Publishers Weekly

In her no-fuss, straightforward style, Hensperger (The Bread Bible, etc.) expertly lays out the basics for making quick breads in this exhaustive, offbeat book. She offers 150 recipes in all: 100 from her now out-of-print The Art of Quick Breads and 50 brand new. Classic loaves, such as Lemon-Poppy Seed Bread, appear alongside innovative items like Fresh Orange-Oatmeal Bread and Amaretto Nut Bead. Standout muffins include Rye Muffins with Orange and Fennel, Zucchini-Basil Baby Cakes and Orange Chocolate Chip Muffins. Gingerbreads are redolent with spices and unusual ingredients such as stout and peaches. This is not to imply that all of Hensperger's recipes rely on wacky ingredient combinations. She includes plenty of staid recipes like Fresh Apple Coffee Cake and Chicken-and-Mushroom-Filled Cr pes with b chamel. But just as Hensperger expands the definition of quick breads to include pancakes, cr pes, dumplings and even latkes, she also enlarges the pool of potential quick bread ingredients to incorporate some new tastes: Autumn Persimmon Pancakes, Graham Popovers, and Soda Bread with Caraway and Drambuie. The entries sometimes border on the unorthodox (Chinatown Green Onion Cakes; Butternut Squash Gnocchi with Sage Butter), but with recipes this concise and inviting, readers are unlikely to complain. (Sept.) Copyright 2000 Cahners Business Information.|

Library Journal

Hensperger's smaller quick breads book includes 100 recipes from her earlier Art of Quick Breads, now out of print, as well as 50 new ones. In addition to quick loaves, both sweet and savory, there are waffles, dumplings, biscuits, popovers, and a variety of other easy baked goods, along with some tasty accompaniments, such as the Fruit Salsa for her Hopi Blue Corn Hotcakes. For most collections. Copyright 2000 Cahners Business Information.

Internet Book Watch

The Best Quick Breads showcases 150 outstanding recipes for breads suitable for all dining occasions. From Indian Pumpkin Bread, Cornmeal Savarins, Orange-Chocolate Chip Muffins, and Whole Wheat Waffles with Cherry Sauce, to Blueberry Cheese Crumbcake, Oat Scones with Apple-Pear Butter, Apricot and Prune Coffee Cake, and Savory Black Olive Bread, The Best Quick Breads is a welcome addition to any family's cookbook collection. Of special interest are the sections dedicated to: "Notes from the Kitchen"; "Ingredients, Techniques, and Basic Recipes", "Kitchen Equipment", and a user-friendly index.

Book review: Adobe Photoshop CS2 Classroom in a Book or The DV Rebels Guide

Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef

Author: Marco Pierre Whit

What do Mario Batali, Heston Blumenthal, and Gordon Ramsay have in common? Answer: They all survived tours of duty in the kitchen of Marco Pierre White. In the UK, White’s brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his “retirement career” as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London’s greatest restaurants for decades.

The New York Times - David Kamp

… The Devil in the Kitchen is a moving, unaffected, delightfully honest book. At times it's almost sweet. The culinary memoir it most recalls is, of all things, Jacques Pйpin's Apprentice. Like Pйpin, White grew up in a family that had little but an appreciation of good food. And like The Apprentice, White's book has early moments of heartbreaking privation and loss that give way to a happy momentum — a dawning on the protagonist's part and, eventually, on that of his bosses, peers and the public, that he is preternaturally gifted at cooking.

Publishers Weekly

Reviewed byJames Oseland

The world's most celebrated chefs are divided into two opposing camps these days. In one, there are the do-gooder humanists like Alice Waters of Berkeley's Chez Panisse. In the other, there are the self-avowed holy terrors like Britain's Marco Pierre White, author of this plodding autobiography, co-written with James Steen and originally published in the U.K. in 2006 under the untoward title White Slave. An influential figure in English cooking in the 1980s and '90s, White built an empire of London restaurants that included Harveys (where he became the youngest chef—at age 28—to win two Michelin stars), Mirabelle and the Oak Room. Famous folks like Michael Caine and Prince Charles were admirers of White's smart, decadent interpretations of classic French dishes.

But while White was widely lauded for his culinary skill, it was his flamboyant temper that most frequently earned him headlines. An avowed proponent of tongue lashings (White calls them "bollockings") toward kitchen staff for all manner of infractions, the chef claims that such harsh behavior is justified in the pursuit of excellent dining. "If you are not extreme then people will take short cuts because they don't fear you," White explains. What he dubbed his "theatre of cruelty" extended beyond his kitchen. During White's glory years, getting thrown out of one of his establishments by the enfant terrible himself was considered a badge of honor by some Londoners. White recounts in the book one such eviction, of a patron who had criticized his meal: "Staring at this dwarfish, patronizing man... I found myself saying, 'Why don't you just f— off?'"

Scenes like this make upthe lion's share of The Devil in the Kitchen; indeed, after a point, they become dirge-like in their predictability. Why, I asked myself midway through this book—right around the time that my discomfort at White's antics gave way to boredom—would readers, much less diners, want to be in the company of such a gregariously antisocial character? As is the case with virtually any autobiography, the answer is that we are seeking a window into the subject's soul, no matter how, well, unsavory that subject might be. His book, unfortunately, provides no such insights, offering readers little more than a continual, atonal concerto of scuffles with customers and insults to co-workers. Please, I wanted to say to White as I was reading, stifle all that alpha male stuff and just cook. (May)

James Oseland is the editor-in-chief ofSaveur magazine and the author ofCradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia (Norton, 2006).

Off My Trolley     1
Blue Skies over Leeds     5
Gambling, Greyhounds and Grief     10
I Delivered (the Milk)     17
The George     24
Black and White into Color     35
It Was Meant to Be     46
The Boss of Bosses     53
Dining with the Bear     64
Raymond Blanc: The Oxford Don     73
White-Balled     85
Coming Home     92
The Christening     101
Beautiful Doll     120
No Bill, No Mink     134
Banged Up and Butchered     148
Not a Lot of People Know This     157
The Best Thing That Ever Happened to Me     164
The Dream Becomes Reality     171
Just Another Day     184
Everything I'd Worked For     196
Blue Skies over Leeds, Again     201
Rough Seas     205
Letting Go of Status     214
Life Without the Props     221
Acknowledgments     233
Index     235

Sushi Made Easy or Pressure Cooker Gourmet

2008-12-27T20:37:00.000-08:00

Sushi Made Easy

Author: Kumfoo Wong

Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined philosophy, so it not only shows you how to make a feast for your friends, it is a feast for the eyes. Even the small line drawings accompanying the luscious photography--which show in detail how to create each perfect piece of sushi--seem infused with the elegant feel of Japanese culture. Immerse yourself in the lifestyle as you learn how to wrap, make, and arrange delicacies such as nigiri-sushi out of fish (yellowtail, salmon, tuna, surf clam, flounder, or prawn) and vinegared rice; thick futomaki, hosomaki (omelette), and fish and vegetable rolls; a battleship wrap stuffed with roe; inside-out rolls; a California hand roll with ripe avocado and crab; and soups. With advice on setting an eye-catching table to complete the wonderful atmosphere.

Publishers Weekly

Preparing sushi is intimidating to most Americans, not least because it requires meticulous attention to presentation, as well as an intricate and subtle understanding of textures and tastes. In Sushi Made Easy, Michele Gomes and Noel Cottrell demystify one of the urbanite's favorite foods, outlining the necessary utensils, equipment (yes, readers should get one of those cool bamboo rolling mats) and main ingredients, and explaining how to cook the sticky rice exactly right and how to buy and cut the fish. They guide the reader through the process of preparing nigiri-sushi (fish served over balls of rice), then explain how to make sushi rolls, inside-out rolls (rice outside the seaweed), hand rolls, California hand rolls, rolled sweet omelets and clear soups, concluding with the all-important setting of the table. Fittingly, the book is a beautiful aesthetic experience; sensuous, tactile color photographs appear on almost every page. ( June) Copyright 2001 Cahners Business Information.

Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

Author: Victoria Wis

Victoria Wise explains how to use the modern pressure cooker and what it particularly excels at, and presents outstanding dishes.

Publishers Weekly

As Wise notes in a thorough introduction that covers general methods, the pressure cooker is a time-saver; she then offers a nice range of recipes, from a relatively simple Trout la Vapeur with Toasted Almonds and Parsley Sauce to a more complex Salmon Terrine with Asparagus Tip and Spinach Root Garnish that is packed into a loaf pan and steamed. However, Wise (who was the first chef at Chez Panisse) often undermines that savings in time. For example, a recipe for beef broth calls for roasting the bones for 30 minutes before cooking the broth. Other recipes simply would be almost as quick when prepared using normal stovetop methods, like a Spring Spinach and Scallion Soup that takes six to seven minutes to come to pressure, then sits for eight minutes as the pressure escapes. The pressure cooker works best for braised dishes such as Chicken Marengo with Porcini-Topped Fried Bread Rounds and Rabbit with Fennel Seed, Parsnip, and Prunes in Brandy Cream, but perhaps is not the optimal choice for delicate vegetables such as Asparagus with Shallot, Lemon, and Olive Oil Dressing. While the writing in their headers tends to be awkward (Chilled Potato Soup Mexican-style with Cantaloupe and Toasted Almonds begins: "It was the gazpacho in Grenada that showed, in the right setting at the right time, cold soup is an oxymoron of a notion but a lilt in the day's repasts"), the recipes themselves are clear and simple. (Jan.) Forecast: This is a good effort, especially in the context of a small field, but not the equal of earlier pressure-cooker books like Pressure Cooking for Everyone, by Rick Rodgers and Arlene Ward, and other titles from Lorna Sass.

Library Journal

Wise is the author and coauthor of numerous other cookbooks, including The Well-Filled Microwave Cookbook. Here she provides dozens of recipes for today's "100% Safe" pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes such as Pheasant Braised with Walnuts and Shallots. There are stews of all sorts, or course, but there are also quick (no-stir) risottos, vegetable dishes ranging from Baby Artichokes and Two Sauces to an easy Ratatouille, preserves like Green Tomato Chutney, and even desserts. A good companion to Lorna Sass's now-classic Cooking Under Pressure and its follow-up, The Pressured Cook, this is recommended for most collections. Copyright 2002 Cahners Business Information.

Chicken Soup for the Coffee Lovers Soul or Bone Appetit

2008-12-27T11:55:00.000-08:00

Chicken Soup for the Coffee Lover's Soul: Celebrating the Perfect Blend

Author: Jack Canfield

Coffee is the best thing to douse the sunrise with.
~Drew Sirtors

Is a trip to the local coffeehouse part of your daily routine? Are you transformed by the ritual of selecting and grinding the perfectly roasted bean for a midday treat? Whether you take it black, with sugar, or with cream, the stories in Chicken Soup for the Coffee Lover's Soul will delight you. Join us as we celebrate this unique beverage's place in our rituals and relationships. This delectable collection of stories is full of interesting facts and anecdotes about coffee's history and culture, how a bean goes from field to cup, and the many varieties available.

You'll laugh along with others who are obsessed with brewing the 'perfect cup' in these delightful tales. You might even recognize yourself in the confessions of so many who can't--or won't--live without their favorite daily elixir! So curl up with a freshly brewed cup of your favorite blend and prepare to laugh out loud with others who share your passion for one of the world's most popular and beloved beverages.

Go to: Writing News for Television or The Building of Renaissance Florence

Bone Appetit!: Gourmet Cooking for Your Dog

Author: Suzan Anson

More than 100 delicious recipes to cook for your dog, heartily recommended by Dog World and Actors & Others for Animals.

Best of the Best from Florida Cookbook or Indulge

2008-12-27T00:13:00.000-08:00

Best of the Best from Florida Cookbook: Selected Recipes from Florida's Favorite Cookbooks

Author: Gwen Mcke

Imagine having the favorite recipes from 83 of Florida's leading cookbooks -- all in one book! Here are over 400 Sunshine State Best of the Best recipes, including the unbelievable Sirloin with Grilled Shrimp and Brie; the tasty, not-just-for-tailgating Gator Gumbolaya; the exotic Jamaican Grilled Fish; the totally decadent White Chocolate Key Lime Cheesecake... Best of the Best from Florida Cookbook, created with the everyday cook in mind, has been carefully edited for clarity and taste.

New interesting book: Cadillac Desert or Hells Cartel

Indulge: 100 Perfect Desserts

Author: Claire Clark

Learn to craft desserts from a master pâtissier.

Claire Clark is the pastry chef at The French Laundry (Napa Valley in California), one of America's most renowned restaurants. Its innovative and creative menus always deliver the highest standards of quality and great taste. Its celebrated desserts, made by Clark, are nothing short of remarkable.

Indulge is a collection of Claire Clark's favorites dishes that any home chef can re-create. Perfectly decadent, the recipes in this new cookbook range from the deceptively simple to the more exotic. Included are cookies, cakes, pastries, mousses, ices, meringues, custards and creams, and more. Clark's down-to-earth writing style demystifies such sumptuous sweets as:

• Red wine and chocolate cake
• Bitter chocolate, praline brûlée and espresso torte
• Orange and pistachio semolina cake
• Fig and blueberry and créme fraîche tart
• Rich chocolate ganache tart with salted caramel and candied peanuts
• Tropical fruit Pavlova
• Mango, ginger and lime sorbet.

Along with the recipes there are valuable tips and techniques learned during Claire Clark's 20 years as a pastry chef in world famous restaurants.

100 Greatest New Orleans Creole Recipes or Visual Food Encyclopedia

2008-12-26T14:32:00.000-08:00

100 Greatest New Orleans Creole Recipes

Author: Roy F Gust

Introducing the catalogue raisonne of Louisiana cookery from restaurateur and French-trained chef Roy F. Guste, Jr. Each recipe is accompanied by reminiscences and anecdotes of its origin as only a few Louisianians could know. Using a bare minimum of cookware and utensils, these recipes make Creole dining elegant and effortless.

Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking

Author: Francois Fortin

What does a tree tomato look like? Whats the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions - and thousands more. The Visual Food Encyclopedia is the cooks companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: ·
70 different kinds of vegetables ·
63 varieties of fruits ·
37 types of meat ·
62 species of fish ·
34 different cereals and grains ·
47 herbs, spices and condiments ·
30 kinds of cheese and milk products ·
Varieties of nuts and seeds, mushrooms, seaweed, sugars, fat and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, youll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic techniques are clearly illustrated with original step-by-step photographs. This unique book doesnt ignore health benefits either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry is provided at the end of the book. Plus, while this is an encyclopedia, not acookbook, serving ideas and traditional recipes using selected ingredients are featured/ From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Ice Cream or Off the Shelf Baking

2008-12-26T02:58:00.000-08:00

Ice Cream: 52 Easy Recipes for Year-Round Frozen Treats

Author: Sally Sampson

A fabulous frozen treat for every week of the year

If you're looking for new ice cream flavor sensations, this cookbook is just what you need. It gives you a year's worth of delectably different recipes for your ice cream maker—from Peanut Butter Chocolate Chip Ice Cream to Green Tea Gelato. Whether you want a delicious dessert for your family or an elegant ending for a dinner party, this full-color book is chock-full of great ice cream ideas—everything you need to unleash your ice cream creativity and put a smile on everyone's face!

Kristen Mastel - Library Journal

"I scream, you scream, we all scream for ice cream" are lyrics many kids can be heard saying on any given summer day. This book presents 52 frozen dessert recipes appropriate for the entire year. Sampson (Throw Me a Bone) has written numerous other books in this series; she's also a senior writer for Cooks Illustrated and was nominated for the James Beard Award. Her concoctions range from the classic store-bought French Vanilla to the exotic Avocado Gelato, Grape-Nuts® Ice Cream, or an Orange Granita. Each recipe contains a clear ingredient list, step-by-step directions, and often a beautiful photograph of the treat. Each week one could sample a new ice cream, progressing through the seasons (though eggnog ice cream is listed halfway through), as the recipes are listed to take advantage of spring and summer fruits and later hearty nuts and heavenly chocolates. Sure to fly off the summer display shelves when accompanied by other summer food favorites such as grilling, this text is a solid collection of unique frozen treats.

Book review:

Off the Shelf Baking

Author: Better Homes and Gardens

Make baking quick and easy with the Off the Shelf series.

Each recipe combines the best quality step-saving convenience foods such as prepared pastries, fruit fillings, prepackaged cake, cookie mixes and more with fresh ingredients to create delectable desserts and dishes.

Chapters feature party-favorite potluck foods, fabulous appetizers, holiday treats and tips on baking with the kids.

Dozen of helpful hints, baking tips and special icons make baking easy, fun and fast without sacrificing taste.

Cooking for Two or The 10 Solution for a Healthy Life

2008-12-25T17:17:00.000-08:00

Cooking for Two

Author: JoAnna M Lund

Anyone can make tea for two-but cooking a balanced, interesting meal of two servings can be a challenge for newlyweds and empty-nesters alike. In this essential cookbook, JoAnna Lund shows how to get the half-used cans and never-ending leftovers out of the refrigerator. This all-new collection includes more than 200 two-portion Healthy Exchanges® recipes for salads, side dishes, entrees, and even traditional big-portion items like soups and desserts. And of course, like all of JoAnna's recipes so beloved by home cooks over the years, every one is quick, tasty, and healthy.

Interesting textbook:

The 10% Solution for a Healthy Life: How to Reduce Fat in Your Diet and Eliminate Virtually All Risk of Heart Disease and Cancer

Author: Ray Kurzweil

Reducing the level of fat in your diet to 10% can save your life, and this book gives you all the tools you need to do just that. Everything you need to know about is in this book: recipes, conversion charts, pantry staples, dining-out tips, progress tables, an exercise program, and detailed appendixes.

Lesley Herberts Complete Book of Sugar Flowers or Stalking the Healthful Herbs

2008-12-25T06:35:00.000-08:00

Lesley Herbert's Complete Book of Sugar Flowers

Author: Lesley Herbert

This book focuses on the techniques involved in creating and arranging thirty types of sugar flowers and foliage. In addition, fourteen arrangements are featured, each displayed on a finished cake.

Go to:

Stalking the Healthful Herbs

Author: Euell Gibbons

Here Euell Gibbons shows the reader how to enjoy the culinary and medicinal virtues of herbs and wild plants. Drawn from the author's wide knowledge of plants as well as from the lore of native Americans and early settlers, the information is supplemented by nutritionists at Pennsylvania State University who worked with Gibbons on analysis of the entries.

Publishers Weekly

Even those who have no intention of combing the countryside for cleavers, slippery elm or velvet dock will welcome the return to print of this 1966 classic guide to American wild herbs for its wealth of knowledge. Many since the late Gibbons ( Stalking the Wild Asparagus ) have written about the medicinal and nutritive properties of indigenous flora, and nouvelle cuisine has domesticated the notion of edible flowers, but the author's good-humored approach to preparing pine tree needles, boiled nettles and similar treats establishes his as a uniquely charming voice in the self-important world of health foods (``I would like to think that it was sheer genius that caused me to get all the proportions right in my first attempt to make this fragrant ambrosia rose petal jam, but I know it was just blind luck''). Gibbons is the quintessential American naturalist, rhapsodic about nature but eminently practical as well--and never above looking for get-rich-quick schemes, as demonstrated by his experiments to produce a chocolate substitute from basswood. Illustrated. (Sept.)

Joan Lee Faust

A handful of crushed pennyroyal rubbed on exposed skin will keep mosquitoes away. A half-cup of violet leaf greens has as much Vitamin C as four oranges. Lemonade flavored with a jigger of borage juice is an especially cooling drink. The roots of Queen Anne's lace will do for a meal in an emergency. That insatiable stalker of the wildlings, Euell Gibbons, had been out hunting again.—The New York Times Book Review

Elizabeth C. Hall

The author of Stalking the Healthful Herbs brings to our attention in a delightful fashion many of the culinary and medicinal herbs native to North America -kinds that were well known to the Indians and early settlers. His intimate knowledge of these plants is based on countless field studies as well as on painstaking research. Once clearly gets the feeling that he writes of what he knows and of what he has learned from endless experience and experiment.—The New York Botanical Garden

Phoebe-Lou Adams

The author of Stalking the Wild Asparagus and Stalking the Blue-eyed Scallop explores the nutritional, medicinal and useful elements of wild herbs and plants. His search took him into the field, the kitchen (and) into the laboratory at Pennsylvania State University, where nutritionist analyzed food values in plants he brought them. Taken preventively, he discovered, wild plants furnish rich amounts of natural vitamins, minerals, and other nutrients that help build the body's natural defenses…—The Atlantic Monthly

The Ultimate Barbecue Bible or The Turkey Cookbook

2008-12-24T19:54:00.000-08:00

The Ultimate Barbecue Bible

Author: Beverley Jollands

The ultimate collection of 400 fabulous barbecue recipes to skewer, sear and sizzle this summer. Cooks of all levels can experiment with new ingredients, and every recipe is clearly illustrated with over 1500 step-by-step photographs to ensure success.

Includes perfect dishes for all occasions, including elegant Grilled Lobster, crowd-pleasing Tandoori Drumsticks or tender, juicy Peppered Steaks in Beer and Garlic. Treat vegetarian guests with dishes such as the fragrant Thai Vegetable Cakes or meltingly delicious Grilled Aubergine Parcels, and discover a wide range of side dishes and salads to compliment every meal. Serve wonderful homemade appetizers, breads, relishes, ice creams and grilled desserts, as well as fruity drinks for kids and cocktails with a kick for adults.

Book review: The Everyday Arthritis Solution or The Appetite Awareness Workbook

The Turkey Cookbook

Author: Rick Rodgers

The tools and tips offered in The Turkey Cookbook will have cooks preparing juicy, tender, and perfectly cooked turkey dishes every time! More than 100 recipes are sure to delight anyone who enjoys cooking a healthy meal that's low in fat and cholesterol and high in protein.

Americas Best Slow Cooker Recipes or Elegantly Easy Creme Brulee

2008-12-24T08:12:00.000-08:00

America's Best Slow Cooker Recipes

Author: Donna Marie Py

Imagine coming home from a long, tiring work day only to find a delicious aromatic stew waiting for you. Or enjoying a day on the slopes and arriving to find mulled red wine already prepared and simply waiting to be poured and savored. By using a timesaving slow cooker, you can have a hot meal or warm drink ready and waiting when you are, without any fuss.

In the last five years, slow cookers have enjoyed a huge increase in popularity. By simmering food at a constant low temperature, slow cookers create food that enjoys a flavor and texture not normally found in stovetop or oven cooking. Ingredients need only be prepared in advance, then tossed into a slow cooker and the results are an easily prepared but satisfying meal.

America's Best Slow Cooker Recipes features over 125 newly developed and tested recipes. Banish the winter blahs by making 'Beef Goulash Soup with Red Wine' or 'Comfy Maple Baked Beans.' Busy families will enjoy the 'Chicken and Broccoli Casserole' or 'All Day Mac & Cheese.' When entertaining dazzle your guests with a 'Hot Crab, Artichoke & Jalapeno Dip' followed by a tantalizing 'Pork Roast with Peach Chutney.' Sensational recipes for desserts such as 'Chocolate Chip Peanut Butter Cake' and 'Caramel Peaches' can also be created in a slow cooker. These are recipes for today's tastes and today's homes.

As well as including fabulous recipes, America's Best Slow Cooker Recipes contains useful information on the type of slow cookers available, food safety, tips for success, adapting favorite recipes, and leftover hints. Recipes for accompanying delicious side dishes are also included.

Internet Book Watch

America's Best Slow Cooker Recipes presents over a hundred recipes for slow cooker dishes ranging from appetizers to desserts, beverages to finger foods. Meatloafs to casseroles, pasta bakes to plum chicken: this goes beyond the soup and stew orientation of competing titles to provide a wide range of options for crock pot cooks.

Interesting textbook:

Elegantly Easy Creme Brulee: And Other Custard Desserts

Author: Debbie Puent

At last, creme brulee has been demystified. Debbie Puente has taken the complexity out of making this delicious delicacy, and has compiled 70 irresistible recipes that include a wide variety of silken and sinfully rich desserts, as well as some unexpected savory recipes guaranteed to surprise and delight the palate.

Kitchen Diaries or Year Round Cupcakes

2008-12-23T23:30:00.000-08:00

Kitchen Diaries: A Year in the Kitchen with Nigel Slater

Author: Nigel Slater

"Right food, right place, right time. It is my belief—and the point of this book—that thisis the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other."
—Nigel Slater, The Kitchen Diaries

Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. The Kitchen Diaries brings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers' markets with him, and savor even the simplest meals at his table.

Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In The Kitchen Diaries, Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, The Kitchen Diaries offers a year-round invitation to cook and dine with the world's most irresistible lover of food.

About the Author:
Nigel Slater's autobiography, Toast: The Story of a Boy's Hunger won six major awards, including British Biography of the Year. The author of numerous classic cookbooks, including Appetite and Real Food, he writes a highly popular column for the Observer in London.

Publishers Weekly

Few writers could get away with what London Observer columnist Slater does here: jotting down what he eats and recording recipes for the homemade items over the course of a year. Slater, though, has the writing chops to make it work as proven in his memoir Toast. His style is lazily thoughtful, but also honest and unfussy: January 9 sees a "gray, endless drizzle" that makes it "the sort of day on which to light the fire, turn on the radio and bake a cake." The recipe for Double Ginger Cake that follows, however, highlights this book's sometimes problematic Britishness when it calls for both golden syrup and stem ginger in syrup, available, a footnote claims, "in some supermarkets and specialty shops." Slater's food isn't British in the stodgy sense. Indeed, he smoothly incorporates the flavors of other cultures into his cooking to make Indian-influenced Spiced Roast Potatoes with Yogurt and Mint, for example. Yet local references and recommendations, such as a tip that the best hummus may be purchased "at the Green Valley, just off the Edgware Road," will frustrate readers in the U.S. As George Bernard Shaw once said, the British and the Americans are two peoples divided by a common language. Sadly, much of this wonderful book is lost in translation, or lack thereof. (Oct.) Copyright 2006 Reed Business Information.

See also: New Food Fast or Bacchus and Me

Year-Round Cupcakes

Author: Sara Neumeier

Cupcakes have always been crowd-pleasers at school birthday parties and neighborhood bake sales. But today they are also among the hottest culinary trends for sophisticated adults. Cupcakes Year-Round offers a platter full of delicious, grown-up recipes-Black Forest Cherry Cupcakes, Hot Buttered Rum Cakes, Carrot and Zucchini Cakes, and many more-along with kid-friendly PB & J's, Snowballs, and Spelling Bee Alphabet Cakes.

In addition to 50 tasty recipes, organized by season (Easter Egg Nests for spring, Reindeer Snacks for winter), the book includes helpful information on the basics of making cupcakes, from mixing to icing, as well as instructions for piping techniques and tips on customizing cupcakes with syrups, fillings, and decorations. Mix-and-match batter and icing combinations give the baker more than 100 delectable cupcake options. With its unique easel format and retro design, this book proves that cupcakes are just as much fun to make as they are to eat.

Author Bio: Sara Neumeier, a former food editor at Martha Stewart Living, is a recipe developer, food stylist, and writer whose work has appeared in Gourmet, Food & Wine, and Real Simple, along with Martha Stewart Living. This is her first book. Jonelle Weaver is a professional photographer whose work has appeared in such publications as Food & Wine, Condй Nast Traveler, and Gourmet.

Food of Italy or Essentials of Asian Cuisine

2008-12-23T12:49:00.000-08:00

Food of Italy: A Journey for Food Lovers

Author: Kay Halsey

The Food of Italy gives you a taste of a country that is passionate about its food. Join our culinary journey from the kitchens of Sicily to the cheese-makers of Naples, through the vineyards of Tuscany to the restaurants of Bologna, and discover some of the dishes that define today's Italian cooking. Try a simple seafood antipasto, a rich polenta with wild mushrooms, or strawberries drizzled with balsamic.

Each recipe is photographed as it is made, and is accompanied by useful tips on preparation and ingredients. Vivid photographs illustrate the very best produce: from market fresh vegetables to Mediterranean and regional cheeses.

New interesting textbook: A Guide to Managing and Maintaining Your PC Sixth Edition Comprehensive or Windows Vista Plain Simple

Essentials of Asian Cuisine: Fundamentals and Favorite Recipes

Author: Corinne Trang

With eight major national cuisines, and dozens of regional variations, a comprehensive exploration of Asian cuisine might seem too daunting to present in one volume. But with Essentials of Asian Cuisine: Fundamentals and Favorite Recipes, award-winning author Corinne Trang successfully brings the fundamentals of Asian cooking into the home kitchen in a collection that includes both contemporary and time-honored recipes.

Trang takes the reader on a journey of Eastern culinary discovery as seen through a practiced Western culinary lens. Explaining how and why Chinese cuisine is at the root of all Asian cooking, she describes in familiar terms the techniques that incorporate the five senses and embody the Chinese yin yang philosophy of balanced opposites. Trang uses Asian ingredients commonly found in supermarkets and through mail-order sources -- such as fish sauce, lemongrass, and rice noodles -- to guide home cooks through the preparation of healthy, sensual meals. She illuminates the mysteries of authentic Asian cooking, explaining the aromatic herbs and spices that make Asian cuisine vibrant, colorful, and distinctive.

Trang brings together more than three hundred traditional and cutting-edge recipes for condiments, appetizers, main courses, vegetables, and sweets and drinks from China, Japan, Korea, and Southeast Asia. Mouthwatering items include Chinese Scallion Pancakes, Filipino Fried Spring Rolls, Spicy Indonesian Crab Fried Rice, Japanese Miso-Marinated Black Cod, Japanese Spring Water Tofu with Sweet Sake Sauce, Stir-Fried Leafy Greens, Chinese Pork Ribs with Black Bean and Garlic Sauce, Green Tea Ice Cream, and Thai Coffee.

In organizing the book bytype of food, Trang allows cooks to see both the common elements and the distinctive individualities of Asian national and regional cooking. Trang explains the roots of major recipes and discusses where they appear in various guises in different countries. Vietnam's Canh Ca Chua (Hot and Sour Fish Soup), for example, can also be found in Cambodian, Indonesian, and Thai cuisines; Trang provides the recipes for both the master soup and its variations.

Trang includes a comprehensive glossary of Asian ingredients, plus a detailed list of resources for purchasing special ingredients and equipment. She offers sample menus, including a Chinese Dim Sum, a Filipino Dinner, and a Japanese Lunch. A special section on feng shui demonstrates how to organize and beautifully present a meal.

In this lavishly designed and illustrated volume, more than eighty-five original black-and-white and color photographs bring to life the ingredients, dishes, and people of Asia. The book is rich with personal anecdotes and intriguing information about Asian culture, and nowhere else will you find such a clear, comprehensive, and accessible treatment of Asian cuisine. More than a cookbook, Essentials of Asian Cuisine is a celebration of exotic culinary delights.

Publishers Weekly

There are some books you never knew you needed until they appear, and then you can't imagine how you did without them. Trang's newest (after Authentic Vietnamese Cooking) is an encyclopedic summation of the history, techniques, ingredients and recipes of the major Asian nations (China, Japan, Korea, Indonesia, Thailand, Vietnam, Indonesia, Cambodia and the Philippines). It's an ambitious undertaking, but Trang delivers and shows an astonishing mastery of the often subtle differences among the cuisines. (For example, she clearly differentiates between three kinds of hot pots-Chinese, Japanese, Vietnamese.) In this vast catalogue, some recipes are relatively familiar, like Bibimbap, Tempura, Hot and Sour Soup, Chicken Adobo; Curried Conch Shells, Fish and Coconut Custard and Oxtail braised in Peanut Sauce are more exotic. While some staples have not been included (such as Kungpao Chicken), the book can hardly be accused of brevity. A true instructor, Trang spends 60 pages on fundamentals before offering any cooking instruction. She fills out each chapter of recipes with an extensive essay on the different permutations taken by shared ingredients-there are 140 pages on "Rice, Noodles, Dumplings, and Breads" alone. The protein chapters are somewhat less impressive; still, this volume should be a first port of call for home cooks eager to undertake a serious study of Asian cooking. (Feb.)

Library Journal

Though she now lives in New York, food writer and former Saveur magazine editor Trang grew up in Vietnam as well as Paris, and she has traveled widely throughout Asia. In her impressive new cookbook, she explores the "continuities" among the centuries-old Chinese culinary tradition and the cuisines of the rest of Asia, from Japan to Vietnam and Thailand to the Philippines. She starts with a detailed, illustrated pantry section and another on equipment and techniques, followed by an overview of the "fundamentals," the guiding principles of Chinese cooking, along with brief introductions to the foods of the other Asian countries. The following chapters, from "Condiments" to "Rice, Noodles, Dumplings, and Breads" (the longest one and, to a certain extent, the heart of the book) to "Sweets and Drinks," offer more than 250 recipes. Trang's readable and informative headnotes provide provenance and explore the connections among similar dishes found in the various cuisines; she also includes useful tips on using unusual ingredients and suggests substitutions if necessary. The lengthy chapter introductions are equally impressive, serving as mini-encyclopedias in themselves. Authoritative and thoroughly researched, this will be invaluable as both a reference and a cookbook. Highly recommended. Copyright 2002 Cahners Business Information.

The Botanist and the Vintner or Paying the Tab

2008-12-23T03:07:00.000-08:00

The Botanist and the Vintner

Author: Christopher Campbell

In the mid-1860s, grapevines in southeastern France inexplicably began to wither and die. Jules-Émile Planchon, a botanist from Montpellier, was sent to investigate. He discovered that the vine roots were covered in microscopic yellow insects. What they were and where they had come from was a mystery. The infestation advanced with the relentlessness of an invading army and within a few years had spread across Europe, from Portugal to the Crimea. The wine industry was on the brink of disaster. The French government offered a prize of three hundred thousand gold francs for a remedy. Planchon believed he had the answer and setout to prove it.

In the tradition of the bestseller Wine and War, this is a sweeping and intoxicating tale for wine enthusiasts and armchair historians.

Paying the Tab: The Costs and Benefits of Alcohol Control

Author: Philip J Cook

What drug provides Americans with the greatest pleasure and the greatest pain? The answer, hands down, is alcohol. The pain comes not only from drunk driving and lost lives but also addiction, family strife, crime, violence, poor health, and squandered human potential. Young and old, drinkers and abstainers alike, all are affected. Every American is paying for alcohol abuse.

Paying the Tab, the first comprehensive analysis of this complex policy issue, calls for broadening our approach to curbing destructive drinking. Over the last few decades, efforts to reduce the societal costs--curbing youth drinking and cracking down on drunk driving--have been somewhat effective, but woefully incomplete. In fact, American policymakers have ignored the influence of the supply side of the equation. Beer and liquor are far cheaper and more readily available today than in the 1950s and 1960s.

Philip Cook's well-researched and engaging account chronicles the history of our attempts to "legislate morality," the overlooked lessons from Prohibition, and the rise of Alcoholics Anonymous. He provides a thorough account of the scientific evidence that has accumulated over the last twenty-five years of economic and public-health research, which demonstrates that higher alcohol excise taxes and other supply restrictions are effective and underutilized policy tools that can cut abuse while preserving the pleasures of moderate consumption. Paying the Tab makes a powerful case for a policy course correction. Alcohol is too cheap, and it's costing all of us.

	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

	Introduction	6
	Who's Who	8
	Starters	12
	Soups	27
	Snacks/Light Bites	41
	Accompaniments	55
	Vegetarian	69
	Fish and Shellfish	83
	Poultry and Game	98
	Meat	113
	Desserts	128
	Index	142

	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

	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

	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

	Introduction	9
1	Soups, Sandwiches and Snacks	25
2	Main Dishes	63
3	Side Dishes and Salads	101
4	Breads	123
5	Sweet Rolls and Coffee Cakes	153
6	Cookies and Bars	181
7	Cakes and Tortes	235
8	Pies and Tarts	279
9	Other Desserts	321
10	2002 Bake-Off Winners: Quick & Easy Main Meals	343
	Index	374

	Acknowledgments	vi
	About This Book	vii
	What to Know About Quick Cooking	viii
1	Starters	1
2	Pasta	17
3	Fish	33
4	Poultry	49
5	Meat	63
6	Rice and Beans	83
7	Vegetables	93
8	Desserts	105
	Quick Menus	112
	Recipes That Take 20 Minutes or Less	114
	Tips Reference	116
	Index	123
	Conversions, Substitutions, and Helpful Hints	131

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