Food of Italy or Essentials of Asian Cuisine

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.

Table of Contents:

Contents

Introduction

Essential Ingredients: The Asian Pantry

Equipment and TechniqueS: The Basics

Fundamentals: An Overview

Condiments

Stocks, palate cleansers, and starter Soups

Rice, Noodles, Dumplings, AND Breads

Vegetables and Herbs

Fish and Seafood

Meat and Poultry

Sweets and Drinks

Food Rituals and Sample Menus

Sources

Selected Bibliography

Table of Equivalents

INDEX

The Botanist and the Vintner or Paying the Tab

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.

Read also A Theory of Global Capitalism or Coaching Through Effective Feedback

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.

Table of Contents:

List of Illustrations ix
Preface xi

CHAPTER 1: Introduction 1

PART I Rise and Fall of Alcohol Control 11

CHAPTER 2: A Brief History of the Supply Side 13
CHAPTER 3: The Alcoholism Movement 34

PART II Evidence of Effectiveness 47

CHAPTER 4: Drinking: A Primer 49
CHAPTER 5: Prices and Quantities 65
CHAPTER 6: Alcohol Control as Injury Prevention 82
CHAPTER 7: Long-Term Effects: Hearts and Minds 107
CHAPTER 8: The Drinker's Bonus 120

PART III Assessing Policy Options 131

CHAPTER 9: Evaluating Interventions 133
CHAPTER 10: Regulating Supply 148
CHAPTER 11: Taxing the Alcohol Industry 165
CHAPTER 12: Youth as a Special Case 179
CHAPTER 13: Alcohol-Control Policy for the Twenty-First Century 196

Methodological Appendix 203
Notes 207
References 221
Index 249

Bagel Bible or Simple Japanese

Bagel Bible: For Bagel Lovers

Author: Marilyn Bagel

You won't find a more enthusiastic celebration of bagel noshing than this fun, informative cookbook and reference guide tot he world of bagels. Marilyn Bagel, (yes, Bagel) was destined to write this book celebrating the joys of bagelicious breakfasts, lunches, dinners, desserts, and munchies. This third edition has innovative, enjoyable, and useful recipes including ideas for vegetarian, dessert, and low-fat bagels. It also has a brand new chapter called "Bagels 'Round the World." Become a bagel believer. If you're not one already, this book will convert you!

New interesting book: Careers in Sociology or Money and Banking

Simple Japanese: With East and West Flavors

Author: Silla Bjerrum

In Simple Japanese, Silla Bjerrum demystifies Japanese cooking, showing us how easy it can be to prepare. There are chapters on sushi and the key elements of sushi: sashimi, nigiri, and sushi making, as well as tempura, salads, noodles and rice, and desserts. Each chapter begins with a basic illustrated technique and some simple Japanese recipes. With over 100 flexible recipes, using a mix of Japanese and Western ingredients, and Silla's conversational instruction style, you can easily recreate the Japanese dining experience in the comfort of your own home.

Mon Docteur Le Vin My Doctor Wine or 75 Wok and Stir Fry Recipes

Mon Docteur, Le Vin [My Doctor, Wine] (Henry McBride Series in Modernism and Modernity)

Author: Raoul Dufy

This witty little volume, first published in French in 1936, extols the many joys and benefits of wine. Wine drinkers will take pleasure in Gaston Derys's quaint appreciation of the grape, and art lovers will admire Raoul Dufy's joyful watercolors. Reflecting the exuberance and élan of an earlier day, Derys takes us back to a time when the doctor's favored prescription was an amiable glass of wine. In Derys's ode to wine, here translated into English, we discover that the medicinal and therapeutic uses of wine are many: it assists in fighting typhoid, infant sicknesses, and diabetes; it exerts a positive effect on one's character, beauty, and creativity; and it lends a fortifying power to athletes and soldiers. Supported by the comments of French doctors as well as Dufy's beautifully reproduced paintings, Derys's argument to raise a glass of wine becomes pleasantly irrefutable."In the 1930s a group of leading French doctors set out to convince the rest of the world that wine was the best medicine you could have, and Benjamin Ivry's delightful translation of Mon Docteur le Vin is just what the doctor ordered. Paul Lukacs's introduction provides an essential historical context that reveals as much about the country as it does about wine itself."-Donald and Petie Kladstrup, authors of Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure

Author Biography: Gaston Derys, also known as Gaston Columb, was a prolific French writer in the 1920s and 1930s. He was an associate director of the Paris Museum of Design. The French painter and designer Raoul Dufy (1877-1953) was born in Le Havre and trained at the Ecole des Beaux Arts in Paris. Often associated with Fauvism, he is known for his vivacious use of color in compositions that seem intended solely to please and entertain. Paul Lukacs is a wine columnist for the Washington Times and Washingtonian magazine. He is author of American Vintage: The Rise of American Wine and chairman of the English Department at Loyola College. Benjamin Ivry is a New York-based writer on the arts, a broadcaster and lecturer, and the translator of Albert Camus: A Life. He was cultural correspondent in Paris for such periodicals as Newsweek and The Economist for nine years.

Henry McBride Series in Modernism and Modernity

Table of Contents:

	Introduction
1	Wine as Food
2	Vitamins and the Radioactivity of Wine
3	Wine and Childhood Ailments
4	Wine as a Treatment for Typhoid Fever
5	Wine for Healthy Kidneys
6	Wine as a Treatment for Depression and Anemia
7	Wine as a Treatment for Appendicitis
8	Wine as a Treatment for Diabetes
9	Wine as a Remedy for Convalescents
10	How Wine Affects the Disposition
11	How Wine Affects the Morale
12	Downfall of a Lady Teetotaler
13	Wine as a Treatment for Obesity
14	Wine Maintains Youth and Beauty
15	Wine is Essential for Writers
16	Wine is Necessary for Artists
17	Wine is Essential for Athletes
18	Wine Makes a Fine Figure of a Man
19	Long Life Thanks to Wine
	Luncheon in Paris with Raoul Dufy

New interesting book: Global Issues and Adult Education or Principles of the Business Rule Approach

75 Wok and Stir-Fry Recipes: A special collection of fabulous spicy and aromatic Far Eastern recipes shown step by step in 300 color photographs

Author: Jenni Fleetwood

Inspired by its versatility, and the delicious flavours of China, India and South-East Asia, this irresistible book brings together a mouthwatering collection of 75 classic, famouse and popular dishes that are speedy and easy to make.

Endangered Recipes or Small Batch Baking

Endangered Recipes: Too Good to Be Forgotten

Author: Lari Robling

Great recipes are family treasures and America’s culinary legacy. But what should be enduring heirlooms are easily lost—gone out of fashion, or locked up in one cook’s recipe box. Endangered Recipes showcases dishes in danger of extinction—homey favorites, the kind of food eaten on the summer porch, at the neighbor's house, or with your grandparents. Lari Robling unearths almost-forgotten classics such as Welsh Rarebit, Green Goddess Dressing, and French Onion Dip. The recipes she’s collected reflect the extraordinary range of American cooking, from Parker House Rolls to Crispy Fried Chicken to Rice Pudding.  This new paperback edition includes 80 recipes, along with Robling’s cooking memories and great food stories, sidebars that spotlight people who are "recipe rescuers," and a guide to preserving your family’s food legacy. Now is the perfect time to begin saving—and savoring—these beloved dishes.

Go to: Toast to Omaha or Wheat Free Gluten Free

Small-Batch Baking

Author: Debby Maugans Nakos

Perfect for romantic occasions, small households, or just whipping up something for the kids when they come home from school, Small-Batch Baking delivers more than 225 smashing, small-yield recipes for all types of baking.

Publishers Weekly

Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party-not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy Brownies. Meanwhile, a full-size loaf pan turns out Mississippi Mud Cake or Gingerbread Roulade, and one regular baking sheet does the job for Cinnamon Hazelnut Biscotti. Small-batch baking as formulated by Nakos is liberating: with quick mixing, baking and clean-up times, the whole process of producing, say, eight Pecan Snowball Cookies for tea time, or two Honey Apple Oatmeal Crisps for a sweet breakfast, is less overwhelming. (Dec.) Copyright 2004 Reed Business Information.

Library Journal

Food writer Nakos started baking in small batches so she wouldn't have to face the temptation of leftovers. Here she provides recipes for all sorts of diminutive desserts, from White Chocolate Layer Cakes to Petite Pear Tartes Tatins to miniature Sweet Potato Bundt Cakes. Her layer cakes are baked in soup cans, and her upside-down cakes in muffin tins; most recipes make two or three servings. While some of these desserts are quicker than their bigger versions, some take almost as long to prepare, so bakers with more self-control may prefer to stick to recipes that yield larger quantities. On the other hand, busy moms will certainly find the idea of small-batch cookies made from start to finish in minutes very appealing. And many dessert lovers will find these little sweets quite charming-who could resist the idea of her very own Chocolate Birthday Cake? For all baking collections. Copyright 2004 Reed Business Information.

What People Are Saying

"Here's the perfect solution to dessert for you and that special someone."
—Holly Clegg, author of the Trim & Terrific cookbook series

The Cafe Brenda Cookbook or How to Pick a Peach

The Cafe Brenda Cookbook: Seafood and Vegetarian Cuisine

Author: Brenda Langton

For more than twenty-five years, Brenda Langton has been serving her customers in the Twin Cities a delicious blend of American and international cuisines made from the finest ingredients. This book contains her most requested recipes, including Miso and Herb Pâté, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners.The Cafe Brenda Cookbook brings the tastiest secrets of one of Minneapolis's best-loved restaurants into your own home. Brenda Langton is the owner and chef of Cafe Brenda in Minneapolis and has been a natural foods restaurateur for twenty-five years. Margaret Stuart is a horticulturist, natural foods expert, and pastry chef.

Minneapolis Star-Tribune

This book will be of interest to three groups of readers: lovers of light and attractive food, vegetarians and collectors of Minnesota recipes.

Minnesota Monthly

...a feast for Cafe Brenda regulars and uninitiated...recipes, ingredients and preparations are amply explained.

New interesting book: The Budget Building Book for Nonprofits or Leveraging the New Human Capital

How to Pick a Peach: The Search for Flavor from Farm to Table

Author: Russ Parsons

Critics greeted Russ Parsons' first book, How to Read a French Fry, with raves. The New York Times praised it for its "affable voice and intellectual clarity"; Julia Child lauded it for its "deep factual information."Now in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren't sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.

Publishers Weekly

Equal parts cookbook, agricultural history, chemistry lesson and produce buying guide, this densely packed book is a food-lover's delight. California food writer Parsons (How to Read a French Fry) begins with a fascinating tale of agribusiness trumping our taste buds en route to supplying year-round on-demand produce, and how farmer's markets are bringing back both appreciation of, and access to, local and seasonal foods. He then takes readers on a delectable season-by-season produce tour, from springtime Artichokes Stuffed with Ham and Pine Nuts to midwinter Candied Citrus Peel, and provides readers with the lowdown on where each fruit or vegetable is grown and how to choose, store and prepare it. Along the way, he detours into low-stress jam making, the chemistry of tomato flavor, a portrait of two peach-growing stars of the Santa Monica farmer's market and why cucumbers make some people burp. For readers who have always wondered where their food comes from, why it tastes the way it does and how to pick a peach, a melon or a green bean, this book will be an invaluable resource. (May)

Copyright 2007 Reed Business Information

Table of Contents:

The Vegetables and Fruits Alphabetically     xi
The Recipes by Category     xiii
Introduction     1
The Plant Designers: Factories in the Field     21
Spring
Artichokes     35
Asparagus     47
Onions, Leeks and Garlic     59
Peas and Fava Beans     74
Salad Greens     86
Strawberries     101
Big Farmers, Small Farmers: The Cost of Compromise     113
Summer
Corn     129
Cucumbers     140
Eggplants     146
Green Beans     154
Summer Squash     160
Tomatoes     169
Cherries     181
Grapes     190
Melons     198
Peaches and Nectarines     209
Plums     218
Growers and Global Competition: Reinventing the Tomato     223
Fall
Broccoli and Cauliflower     235
Mushrooms     248
Peppers     256
Winter Squash     267
Apples     279
Pears, Asian Pears and Quinces     288
Persimmons and Figs     304
Market Corrections: The Return of the Small Farmer     311
Winter
Cabbages and Brussels Sprouts     321
Cooking Greens     330
Potatoes     339
Root Vegetables     349
Lemons and Limes     364
Mandarins (Tangerines), Grapefruits and Pummelos     376
Oranges     384
Index     395