Im Dreaming of a Chocolate Christmas or Authentic Recipes from Santa Fe

I'm Dreaming of a Chocolate Christmas

Author: Marcel Desaulniers

No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts you’ll find inside are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make—which means you’ll have time to enjoy Christmas, too!

Judith Sutton - Library Journal

Desaulniers, chef and co-owner of The Trellis Restaurant in Williamsburg, VA, has authored three previous celebrations of chocolate (Death by Chocolate; Celebrate with Chocolate; Death by Chocolate Cookies). His new book presents 70 new chocolate recipes, from Chocolate Espresso Frenzy Ice Cream to Chocolate Gingerbread Snowflakes. Desaulniers promises that these recipes are simpler than the elaborate creations in his other books, but while there are easy cookies and the like, there are certainly some fairly complicated desserts here, too. Many of the recipes are shown in full-page color photos; a brief final chapter includes tips on shipping holiday treats. For most baking collections.

Book about: Social Policy for Development or Democracy Development in Africa

Authentic Recipes from Santa Fe

Author: Dave Dewitt

Nestled at the foot of the Sangre de Cristo Mountains, Santa Fe has the spirit of the Native American, Spanish, Mexican and Anglo-American settlers who built it-and an exciting cuisine to match. Some of today's hottest Santa Fe chefs are incorporating the region's staple ingredients-rice, beans, squash and chiles-into mouthwatering new dishes. Authentic Recipes from Santa Fe offers the best of New Mexico's traditional dishes and a sampling of today's cooking innovations. Introductory essays provide the historical and geographical context of the cuisine, and glossaries of unusual ingredients, along with illustrated how-to sections, are included.

Becoming a Chef or How to Taste

Becoming a Chef: With Recipes and Reflections From America's Leading Chefs

Author: Andrew Dornenburg

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Library Journal

This book should be mandatory reading for anyone considering a restaurant career. Dornenburg and Page show what working in a kitchen is really like-forget those ideas of glamour and celebrity. They begin with a brief history of restaurants and notable chefs, then move on to cooking schools and/or apprenticing, getting a job ("starting at the bottom"), and developing in the field. There's a chapter on opening a restaurant and one each on maintaining your edge and surviving the bad times. The authors interviewed 60 chefs from across the country, and relevant, pithy quotations are interspersed through the text, giving a good overview of the different experiences possible. Recipes from the chefs at first seem superfluous, but in fact they serve to convey the varied styles of many distinctive cooks. Fun to read, informative, and unique, this is an essential purchase for career collections.-Judith Sutton, "Sutton's Place Cuisine," New York

San Francisco Chronicle

"One of the top 5 Editors' Choice cookbooks of the year... Eye-opening, charmingly written smorgasbord of save advice... Makes for terrific reading even if you don't want to working a restaurant or actually open one."

Restaurant Hospitality

"One of the best books ever written about the back-of-the-houe side of the restaurant business... Entertaining and enlightening... A must-read."

Knoxville News-Sentinel

"A comprhensive and candid portrait of today's 'celebrity chefs.'"

Alison Arnett

"Its insight into the philosophy of chefdom today is invaluable." -- The Boston Globe

Table of Contents:

List of Recipes.

Acknowledgments.

Foreword.

Preface.

CHEFS Yesterday and Today.

EARLY INFLUENCES Discovering a Passion for Food.

COOKING SCHOOLS Learning in the Classroom.

APPRENTICING Learning in the Kitchen.

GETTING IN Starting at the Bottom.

DEVELOPING AS A COOK The Next Level.

THE BUSINESS OF COOKING Operting and Running a Restaurant.

TRAVEL, EATING, AND READING Learning Something New Every Day.

PERSEVERING IN THE FACE OF REALITY Through Bad Times and Good.

WHAT'S NEXT? The Chef as Alchemist.

APPENDIX A: Glossary of Restaurant and Kitchen Terms.

APPENDIX B: Selected Professional Cooking Schools in the United States and Abroad.

APPENDIX C: Leading Culinary Organizations.

APPENDIX D: Leading Culinary Periodicals.

APPENDIX E: Brief Biographies of Chefs Interviewed.

INDEX.

See also: Excellence in Warehouse Management or Organizational Learning II

How to Taste: A Guide to Enjoying Wine

Author: Jancis Robinson

What better way to learn about wine than to taste it?

Hailed by Jerry Shriver in USA Today as "the woman who makes the wine world gulp when she speaks," Jancis Robinson created in How to Taste a classic for connoisseurs of all levels and the first introduction of its kind to focus on practical tasting exercises. Now fully revised and updated, Robinson's renowned guide proves once again that learning about wine can be just as engaging as drinking it.

Written in Robinson's trademark accessible style, the new How to Taste features thoroughly updated vintages and producers as well as up-and-coming wine regions and styles. Incorporating wines that are both easily obtainable and reasonably priced, Robinson's lessons are separated into complementary portions of theory and practice to help you both learn and taste your way to wine expertise.

One of the world's best-loved authorities on wine, Robinson explains first how to get the most out of the flavor of your wine and food, and then about specific grapes and the wines themselves. By the time you finish the book, you will have learned how to recognize the most popular grape varieties from Chardonnay and Riesling to Pinot Noir and Cabernet Sauvignon, and why a good sparkling wine is always better than cheap champagne. You will discover how to judge sweetness, acidity, and fruitiness as well as the difference between the length and the weight of a wine. You will also be given practical advice for dealing with wine in the real world: how to choose from a wine list, organize your own wine tastings, and pair wines with specific foods.

From the armchair to the wine shop and back to the table, How toTaste will transform anyone on any level into a confident connoisseur who can leave faltering sips behind and have fun along the way.

Secrets of Pistoulet or New High Altitude Cookbook

Secrets of Pistoulet: An Enchanted Fable of Food, Magic, and Love

Author: Jana Kolpen

There is magic and mystery in the French farmhouse known as Pistoulet. Here in Southwestern France, situated between the Field of Echoes and the Hill of Forgotten Dreams, Mademoiselle J. uncovers the ancient recipes which transform the weary guests at Pistoulet. There is redemption in the Tourte of Friendship, Potage of Passion, Celestial Croutons, Tea of Courage, Sweetness Enhancing Honey, and all the other magic potions. In the tradition of Griffin & Sabine, here are fold-out letters, handwritten cards, recipe pockets, and many other enchantments which demonstrate how Pistoulet changes all who can embrace the magic.

Books about economics: Environmental Economics and Policy or Economic Development

New High Altitude Cookbook

Author: Beverly M Anderson

Absolutely indispensable for anyone who cooks or bakes at altitudes of 2,500 feet or more above sea level. Contains over 500 carefully adjusted recipes, special cooking tips, charts and tables.

And a Bottle of Rum or Best 50 Salsas

And a Bottle of Rum: A History of the New World in Ten Cocktails

Author: Wayne Curtis

One spirit, Ten cocktails, and Four Centuries of American History

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of ten cocktails—from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers—Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society.

Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against “demon rum,” Hemingway fattening his liver with Havana daiquiris, and today’s bartenders reviving old favorites like Planter’s Punch. In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers.

Awash with local color and wry humor, And a Bottle of Rum is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

The Washington Post - Jonathan Yardley

Wayne Curtis has tried in this book "to run to ground the story of America" by telling the histories of 10 drinks in which the chief ingredient is rum. The idea is not quite as far-fetched as it sounds, though at times Curtis strains pretty hard to make a point. Still, his argument is original and interesting. The history of rum, he says, is "the great American story: the ne'er-do-well who overcame the unfortunate circumstances of its birth to be accepted in the more rarified world of the gentry."

Publishers Weekly

Like a great barroom raconteur, the author of this engaging treatise regales his audience with piquant opinions, colorful trivia, lush rhetorical turns ("[t]he first taste washes over me and brings to mind the scene in Wizard of Oz in which the black-and-white world suddenly bursts into color") and an exalted, occasionally inflated, sense of liquor's place in the greater scheme of things. A travel writer and contributing editor to Preservation, Curtis follows rum's checkered 400-year career through various incarnations, from the cheap, caustic "kill-devil" that fortified 17th-century pirates (Blackbeard was said to enjoy a glass of flaming rum mixed with gunpowder) to today's mojitos, made from palatable, if bland, mass market rums. His profiles of rum-based cocktails (with an all-important appendix of recipes) serve as starting points for excursions on such topics as slavery in the West Indies, the temperance movement, Ernest Hemingway's epic daiquiri binges and the rise and fall of the tiki bar. Curtis's grander pronouncements ("Rum embodies America's laissez-faire attitude: It is whatever it wants to be") are true only in the groggiest sense, but readers who come along on this charming barhop through cultural history will toast them nonetheless. (July) Copyright 2006 Reed Business Information.

New interesting textbook: Human Communication or Health Economics and Policy with Economic Applications

Best 50 Salsas

Author: Christie Katona

Spicy vegetable and fruit salsas are quick and easy to whip up in your own kitchen, and make wonderful accompaniments to Mexican cooking; grilled fish, poultry and meats; egg dishes; sandwiches; rice and bean dishes; and many other foods.

This book offers a marvelous assortment of recipes as well as information about common salsa ingredients (including different types of chile peppers) and ideas for serving salsa.

Emerils TV Dinners or The Emperors of Chocolate

Emeril's TV Dinners

Author: Emeril Lagass

Are you ready to kick it up a notch? Wait -- forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for -- a collection of his very favorite recipes from both shows.

It's all here -- from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets.

Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them -- Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad.

Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig --- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard -- try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash.

Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Library Journal

Lagasse's cooking series on the TV Food Network have become incredibly popular, making him one of the best-known chefs today. Enthusiastic (not to say over the top), talented, and full of energy, Lagasse recently opened his third restaurant in New Orleans; he has another restaurant in Las Vegas, and he's written several other cookbooks, including Emeril's Creole Christmas (LJ 11/15/97). His latest book includes favorite recipes from the series Emeril Live and Essence of Emeril, gathered in chapters such as "Pork Fat Rules," "Singin' Sweets," and "Emerilized Starters." Sure to be in demand, this is recommended for all cookbook collections.

Go to: Measuring Performance in Public and Nonprofit Organizations or The Columbia History of American Television

The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

Author: Joel Glenn Brenner

Corporate candy giants Milton Hershey and Forrest Mars built business empires out of one of the world's most magical, sought-after substances: chocolate. In The Emperors of Chocolate, Joël Glenn Brenner--the first person to ever gain access to the highly secretive companies of Hershey and Mars--spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland, The Emperors of Chocolate is a delectable read for business buffs and chocoholics alike. Start reading and you'll soon be hungry for more.

USA Today

A sweet treat.

Rob Stout

...[A] fascinating corporate expose....[A] remarkable new look at an enterprise that's much nuttier than you might have thought. —People Magazine

James Surowiecki

...[O]ften entertaining...[a] mix of business and cultural history....Her book is filled with sharply drawn anecdotes about candy making and candy eating....An important part of this story...is [the fact that] having even one competitor is enough to keep a company on edge. —The Washington Monthly

School Library Journal

YA-As the first and only journalist ever to gain access to the Mars company, Brenner probes its secretive practices and explores its bitter rivalry with the Hershey company, one of the most notorious in American business. She tells the stories of how Forrest Mars, Sr. and Milton S. Hershey both turned their small mom-and-pop enterprises into multibillion-dollar international operations. Similar to J. C. Louis's Cola Wars (Everest House, 1980; o.p.), the book explores the hostile legal and marketing fights between the two chocolate industry giants, including how Reese's Pieces became E.T.'s favorite candy instead of M&M's. Along with business and financial theory, this book has everything from espionage and personality clashes to dreams and failures. Reading about the paranoid Mars company and the fact that Hershey had to stop conducting factory tours in order to protect manufacturing techniques is sure to remind YAs of the candy man of their childhood, Willy Wonka.-Ginger J. Schwartz, Potomac Community Library, Woodbridge, VA Copyright 1999 Cahners Business Information.

Entertainment Weekly - Richard Abraham Johnson

...[A] trenchant account of a fascinating industry --one that certainly has a generous sprinkling of nuts.

People Magazine - Rob Stout

...[A] fascinating corporate expose....[A] remarkable new look at an enterprise that's much nuttier than you might have thought.

The Washington Monthly - James Surowiecki

...[O]ften entertaining...[a] mix of business and cultural history....Her book is filled with sharply drawn anecdotes about candy making and candy eating....An important part of this story...is [the fact that] having even one competitor is enough to keep a company on edge.

Kirkus Reviews

Former Washington Post reporter Brenner expands a simple assignment into an inviting visit to candyland, a place dominated by the legacies of two very different corporate dictators. The late Milton Hershey was, reportedly, benevolent and sweet as a Hershey's Kiss; Forrest Mars Sr., obsessed with control and perfection, was not so sugary. Says Brenner: "where Milton Hershey saw utopia, Forrest Mars saw conquest." Now their firms are locked in fierce competition for confectionery hegemony. It's not for peanuts. The retail sales value of candy hit $28 billion last year, and Mars and Hershey together control three quarters of the candy rack. M&Ms by Mars produces more dollars than Camel cigarettes, and Hershey's Reese's Peanut Butter Cups outsell Ivory Soap. It's a global industry, secretive and underreported (especially in the case of privately held Mars). Mars, where they taste dog food to ensure quality, is paranoid, and Hershey, to protect manufacturing techniques, no longer conducts factory tours. Well, how would you get an almond inside a Kiss? Brenner tells how. She tells how Reese's Pieces became "E.T.'s favorite candy". She tells how cocoa is transformed from pods in the tropics to Milky Ways in the supermarket and why chocolate tastes so good. And she describes the people whose life's calling was and is to create cravings for candy.
The 25 pounds of sweets Americans ingest each year provide wholesome energy, they say, never acne or tooth decay. The big rock candy mountains have grown and diversified. They sell pasta and dog food. Mars may earn as much from commodity futures trading as from candy sales. With this text, the industry will be a bit better understood bythose who don't read Confectioner magazine. Stock up on Godiva and Goo-Goo Bars and be entertained by this substantial report, without sugar coating, on a surefire topic.

What People Are Saying

G. Wayne Miller
Who won't appreciate Joel Glenn Brenner's impressive behind-the-scenes look at the two giants of the American candy business, Hershey and Mars? Fast-moving, fascinating accounts of business are rare and rarer still are those filled with sweet secrets, compelling characters, and corporate intrigue. The Emperors of Chocolate has it all.

How To Break An Egg or Salad Makes the Meal

How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques

Author: Fine Cooking Magazin

Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under Basil in the Ingredients chapter and you'll find tips for drying it, keeping its bright green color, and making your pesto go further. Look under Cookies in the Cooking chapter for clever ways to roll out cookie dough without it sticking, or to form perfectly shaped cookies, or to get just the right texture you want in your chocolate chip. You'll also discover tips on cookware and utensils, serving, storage, clean-up, and kitchen safety.
If disaster strikes, flip immediately to When Things Go Wrong, an invaluable chapter of troubleshooting charts, whether your soufflé is falling, your cheese sauce is curdling, or you've just discovered you don't have the right size pan for the cake you're in the middle of mixing up. In Handy Kitchen Techniques, you'll find 42 basic prep techniques, from trussing a chicken to clarifying butter, illustrated step-by-step in full color.
The perfect reference for cooks at any level, How to Break an Egg will be your indispensable go-to kitchen resource.
"In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't hve to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of ,How to Breakan Egg."
—Tom Douglas, restaurateur and author of Tom's Big Dinners
"No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!"
—Paula Deen, author of Paula Deen&Friends: Living it Up, Southern Style
"How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as How to Break an Egg and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself."
—James Villas, author of Crazy for Casseroles and Biscuit Bliss

"This is a terrific resource reference book and one that I think every cook, whether just beginning or old pro, will find helpful on a regular basis. Fine Cooking has been one of my favorite culinary magazines for a long time and How to Break an Egg reflects their friendly, researched, and illustrated approach that I look forward to reading every month."
—John Ash, restaurateur and author of John Ash Cooking One on One
"A good chef never serves his or her mistakes. Now you don't have to. Finally a fix-it manual for your kitchen."
—Tom Colicchio, Chef/Owner of Craft restaurants and Gramercy Tavern

Library Journal

Utilizing information from qualified food writers, chefs, and experienced readers, the editors of Fine Cooking magazine have compiled a troubleshooting guide for home cooks. The recipients of the 2005 International Association of Culinary Professionals Compilation Award for their previous book (Cooking New American), these editors have delivered another classic. Included are troubleshooting charts, step-by-step preparation techniques (with photographs), ingredient information, a substitution guide, equivalent measures, tips on kitchen safety, and much more. The most useful section helps cooks understand what went wrong with the recipe and recommendations of what to try next time. An extremely valuable guide assisting the home cook in learning how to cook as opposed to just cooking; recommended for all public libraries.-Jennifer A. Wickes, Suite101.com, Pine Beach, NJ Copyright 2005 Reed Business Information.

What People Are Saying

James Villas
How do you create a warm place to proof bread or make a quick cup of buttermilk? Ever think of cutting cheesecake with a fishing line or defatting stock with ice cubes? The answers to these and hundreds of other practical questions rarely addressed in even the most sophisticated cookbooks are provided in this revolutionary new reference manual no serious cook can do without. I've waited a lifetime for an authoritative, sensible, reliable kitchen companion such as How to Break an Egg and cannot recommend the book highly enough. Just reading through it is an invaluable class in itself.
—James Villas, author of Crazy for Casseroles and Biscuit Bliss

Tom Douglas
In my cooking classes and on my radio show, I get those thorny questions regarding recipe disasters. Phew! Now I won't have to make up 'creative answers' anymore. For the solution to every culinary dilemma, run out right now and pick up a copy of How to Break an Egg.
—Tom Douglas, restaurateur and author of Tom's Big Dinners

Paula Deen
No kitchen is totally complete unless this book is on the shelf. It's a wealth of information, and I personally could not do without it!
—Paula Deen, author of Paula Deen & Friends: Living it Up, Southern Style

Go to: Vegetarian Soups for All Seasons or Japanese Cooking

Salad Makes the Meal: 150 Simple and Inspired Salad Recipes Everyone Will Love

Author: Wiley Mullins

Looking for some fresh answers to the question, "What's for dinner?" Do you want an easy way to enjoy healthier meals? Look no further. Salad Makes the Meal shows you everything you need to know to prepare the best fresh, grilled, steamed, and roasted salad dishes with the ingredients we should all enjoy more often. These fast, one-dish meals will have you rethinking the old idea of salad bar.

Packed with more than 75 main-dish salads, as well as plenty of starters, sides, and even dessert salads, you’ll find a wealth of crowd-pleasing dishes like:

-Thai Beef Salad with Soy-Lime Dressing

-Oven-Fried Chicken Salad with Honey-Buttermilk Dressing

-Stuffed Bell Pepper Salad

-Pesto Pasta Salad with Grilled Vegetables

-Chow-Chow Salad

-Sugar Snap Salad with Corn and Cherry Tomatoes

-Sweet Potato Pie Salad

-Ambrosia Salad

Judith Sutton - Library Journal

Mullins, aka "The Salad Man," owns Uncle Wiley's, Inc., which produces a line of seasoning blends. He started the company after adopting a healthy diet and losing 60 pounds, and his first book opens with a chapter titled "Salad-the Wellness Solution"; there are tips on health and nutrition throughout the book as well. The 150 easy recipes-which do not rely on Uncle Wiley products-include salads for every course of a meal, including dessert, and nutritional analyses are provided for each one. For larger collections.