125 Best Soup Recipes or The Texas Hill Country Cookbook

125 Best Soup Recipes

Author: Marilyn Crowley

A definitive collection of recipes for soup lovers.

The old-fashioned image of a simmering stock pot, bubbling for hours, is seldom seen today. Soup recipes in this book are quick to make and well-suited to modern lifestyles. With easy-to-learn basic knowledge about soup making, anyone can create a wide-ranging variety of soups.

Recipes are gathered into the following categories:

• Stocks and Garnishes: Whole Chicken Stock, Court Bouillon, Parmesan Shortbreads
  
• Garden Soups: Chunky Summer Vegetable Soup with Romano Curls, Roasted Carrot and Onion Soup, Fresh Tomato Soup with Cayenne Mayonnaise
  
• Chowders: Winter Barley Chowder with Lamb Sausage, Tomato Clam Chowder, Broccoli and Cheese Chowder
  
• Hearty: Mexican Chili Bean and Corn Soup, Butternut Squash Soup with Toasted Seeds, Lentil Dal Soup
  
• Fancy: Moroccan Cumin Chicken Soup, Cream of Watercress Soup with Sea Scallops, Seeing-Double Soup
  
• Coolers: Chilled Curried Carrot Soup, Chili Lime Chicken Soup, Cooling Cucumber Soup with Chives
  

When time is short, the Jump Starts chapter provides virtually instant soups that combine fresh ingredients with pantry staples. A practical section called The Soup Kitchen lists the basic utensils and handy ingredients needed for making great soup anytime and everytime.

Table of Contents:

Introduction


The Soup Kitchen

• Essential Utensilss


• Soup Staples

Start to Finish

• Whole Chicken Stock


• Cooked Poultry Stock


• Fresh Chicken-Bone Stock


• Ham Bone Stock


• Beef Stock


• Court Bouillon


• Fish Stock


• Light Vegetable Stock


• Dark Vegetable Stock


• Garlic Butter


• Garlic Bread


• Croutons


• Crunchy Wedges


• Fresh Salsa Topping


• Parsnip Crisps


• Sahara Snacks


• Celestine Crêpes


• Parsley Pick-Ups


• Hot Pepper Rouille


• Crème Fraîche


• Flavored Butter Coins


• Parmesan Shortbreads


• Fast Focaccia

Classics and Beyond

• Dijon Vichyssoise


• Parsnip Vichyssoise with Prosciutto


• Ginger Chicken Noodle Soup


• French Sweet Onion Soup


• Cajun Shrimp Gazpacho


• Minestrone


• Chunky Chicken Noodle Soup


• Past e Fagioli (Bean and Pasta Soup)


• Shrimp or Lobster Bisque


• Landlocked Bouillabaisse with Fresh Fennel and Rouille


• Scotch Broth with Barley and Lamb


• French Canadian Pea Soup with Ham

Garden

• Autumn Leek Soup


• Fresh Tomato Soup with Cayenne Mayonnaise


• Finnish Vegetable Soup


• Asparagus and Leek Soup with New Potatoes


• Very Green Asparagus Soup


• Pea and Asparagus Soup with Fresh Tarragon


• Oven-Roasted VegetableSoup


• Roasted Red Pepper Soup with Red Curry and Coconut Milk Swirl


• Chunky Summer Vegetable Soup with Romano Curls


• Roasted Red Pepper and Zucchini Soup


• Spicy Roasted Red Pepper Bisque with Garlic Baguette Boats


• Roasted Carrot and Onion Soup


• Curried Cauliflower and Potato Soup with Chives


• Cream of Cauliflower Soup with Stilton


• Cream of Spinach Soup with Nutmeg and Yogurt


• Chickpea and Spinach Soup


• Sausage Savoy Soup


• Garlicky Spinach and Beans in Broth


• Sweet Onion and Tomato Soup with Fresh Basil Crème


• Clear Corn Soup


• Miso Soup

Chowders

• Winter Barley Chowder with Lamb Sausages


• Fresh Mussel Chowder with Saffron and Yukon Gold Potatoes


• Bay Scallop Chowder with Double-Smoked Bacon


• Corn and Kielbasa Chowder


• Sherried Mushroom Chowder with Swiss Cheese


• Wild Mushroom and Rice Chowder


• Down-East Clam Chowder


• Tomato Clam Chowder


• Dilled Two-Salmon Chowder


• Spicy Thai Chowder with Shrimp and Coconut Milk


• Fresh Seafood Chowder


• Broccoli and Cheese Chowder


• Creamy Corn 'n' Cheddar Chowder

Hearty

• Julentini Soup


• Curried Squash and Cider Soup


• Butternut Squash Soup with Toasted Seeds


• Fiery Fall Pumpkin Soup with Shrimp


• Celeriac Potato Soup with Julienne


• Creamy Carrot Soup with Peanut Sauce Drizzle


• Fennel Soup with Cambozola


• Toasted Hazelnut Cremini Mushroom Soup


• Creamy Celery and Celeriac Soup


• Cream of Jerusalem Artichoke Soup with Hot Pepper Rouille


• Lentil Dal Soup


• Italian Lentil Soup with Sausage


• Mexican Chili Bean and Corn Soup


• White Bean Soup with Barley


• Brazilian Black Bean Soup


• Prosciutto and Pea Soup

Fancies

• Chicken Soup with Celestine Threads


• Cream of Watercress Soup with Sea Scallops


• Mushroom Soup with Puff Pastry Dome


• Seeing-Double Soup


• Roasted Sweet Potato Soup with Ginger Orange Crème Fra
• che


• Fresh Clam and Fall Vegetable Soup


• Roasted Tomato Bisque with Sea Salt Wedges


• Garlicky Chunky Chicken Soup


• Moroccan Cumin Chicken Soup


• Chili Lime Chicken Soup


• Sole Velouté with Diced Vegetables

Coolers

• Pear and Parsnip Soup with Roasted Pepper


• Minted Petits Pois Soup


• Chilled Curried Carrot Soup


• Fresh Tomato and Basil Soup with Olive Oil


• Chilled Watercress Soup with Cucumber Raita


• Yellow Pepper Soup with Fresh Tomato Salsa


• No-Cook Avocado Soup


• Fruit Soup with Fresh Basil


• Breakfast Banana Bisque
  
• Chilled Artichoke Soup


• Balkan Beet and Buttermilk Soup


• Cooling Cucumber Soup with Chives

Jump Starts

• Tomato Soup with Tortellini


• Clear Tortellini and Spinach Soup


• Clam Chowder with Roasted Garlic


• Broccoli and Cheddar Chowder


• French Canadian Pea Soup with Bacon and Fresh Thyme


• Chunky Cream of Vegetable Soup


• Charleston Crab Soup


• Granny Smith Squash Soup


• Cajun Tomato Soup


• Tex-Mex Chili Soup


• Mediterranean Mussel and Tomato Soup


• Vietnamese Pho Soup


• Portobello Mushroom Soup with Sherry


• New Orleans Gumbo


• Avocado Soup with Lime


• Pea Soup Diable


• Curried Chicken Soup with Toasted Coconut


• Cucumber Yogurt Soup


• Mushroom Consummé

Index

Books about: Your Family Health Organizer or Exposed

The Texas Hill Country Cookbook: A Taste of Provence

Author: Scott Cohen

A full-color guide to contemporary Texas cuisine, from one of Conde Nast Traveler’s top 100 chefs in the world Say goodbye to Tex-Mex and barbecue—the Texas Hill Country around San Antonio is populated with local farmers and artisans who have redefined the region’s food landscape. Taking full advantage of this local bounty is rising star Scott Cohen, executive chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa. Cohen’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge and Michelle Rustang. After 15 years in New York City and honors from the James Beard Foundation, Cohen moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. This easy-to-use, fully illustrated cookbook introduces readers to the region and takes them, chapter by chapter, through the best of Cohen’s innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler. In addition to the more than 100 recipes, full-color photographs and sidebars highlight

Fifty Salads or Annals of the Caliphs Kitchens

Fifty Salads

Author: Thomas Murrey

A deceptively simple concept, salads are an often overlooked category in cookery. The word itself, based upon the Latin sal, meaning salt, shows how central salads can, and should, be to the modern meal. Originally published in 1886, Thomas Jefferson Murrey is thoroughly aware of the importance of this most underrated of meals, noting that there is "nothing more exasperating than an inferior one." Working from basic salads up through salad meals, this work will provide readers with fifty recipes and a wealth of techniques to create a superior salad.

Book about: Arthur Schwartzs New York City Food or Herbal Encyclopedia

Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook

Author: Nawal Nasrallah

This English translation of al-Warraq's tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.

Iron Pots Wooden Spoons or Fried Chicken

Iron Pots & Wooden Spoons: Africa's Gifts To New World Cooking

Author: Jessica B Harris

Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch.

Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.

Table of Contents:

Contents

Acknowledgments

Introduction

Ingredients and Utensils

Appetizers

Soups

Sauces and Condiments

Vegetables and Salads

Starches

Main Dishes

Desserts and Candies

Beverages

Index

Read also Relaxed Kitchen or Foods of the Maya

Fried Chicken: An American Story

Author: John T Edg

What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal?

There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked.

In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.

The New York Times - Tobin Henshaw

John T. Edge, a veteran food writer, spent the better part of a year debunking one of the South's most persistent myths, that ''to know about fried chicken, you have to have been weaned and reared on it in the South.'' In Fried Chicken: An American Story, the first in a series of books that will celebrate ''America's iconic foods,'' he's fairly successful, thanks largely to some strategically placed Serbs (in Ohio), Koreans (in Seattle), buttermilk enthusiasts (in Los Angeles) and -- gasp -- wing nuts (in Buffalo).

Publishers Weekly

Why did the chicken cross the continent? To get to the buttermilk-bathed, Creole-fried, mojo-marinated recipes, of course. Edge (A Gracious Plenty) directs Ole Miss's Southern Foodways Alliance, which studies the South's diverse food cultures, and he dishes up a combo plate of cookbook/travelogue, describing stopovers on his poultry pilgrimage across America, tasting and testing. His quest took him from New Orleans to Nashville (the "fiery goodness" of Prince's Hot Chicken Shack) and from L.A. to Buffalo (home of Buffalo wings). He focuses on individual cooks and family-run enterprises, so KFC and other chains get scant space. Instead, chapters close with regional recipes (e.g., Cape May's Onion-Fried Shore Chicken). Fryer facts flow like gravy, along with pop culture references, and there's an outstanding chapter recounting how celebrated Creole-Soul cook Austin Leslie inspired the Emmy-winning CBS series Frank's Place (1987). Edge concludes that the top dishes are found "where the cooks monkey the most with the birds." Throughout, he shares evocative descriptions of people and places, and designer Stephanie Huntwork's attractive gingham graphics and place-mat pages add a down-home feel. This clever, witty little book offers a heaping helping of chicken facts, and the appendix listing 34 "favorite chicken houses" in 14 states is a fitting finale. Agent, David Black. (Oct. 11) FYI: Putnam will simultaneously publish Edge's Apple Pie. Copyright 2004 Reed Business Information.

Library Journal

Follow food writer Edge, whose work has been featured in Gourmet and Saveur magazines, as he eats his way across the United States in a charming new series that "celebrates America's iconic foods." Part travelog, part cookbook, part social history, and part lore, these first two entries explore the origins of fried chicken and apple pie and their importance in American culture. Through visits to local restaurants, festivals, and farm stands, Edge met cooks and bakers who shared their secrets and provided stories and recipes about these foods that are rich in American tradition. A Southerner, he looks past his region for an explanation of our connections to certain foods; in Fried Chicken, he examines traditional preparation while exploring the fried chicken that recent immigrants prepare, such as Italian American fried chicken courtesy of an Indian immigrant living in Chicago and Serbian American fried chicken prepared in Ohio. In Apple Pie, he travels across the country, collecting 15 recipes for pie along the way-all of which are included. Forthcoming titles in this series include Donuts, Hamburgers, and French Fries. Witty and entertaining, these two volumes are highly recommended.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR Copyright 2004 Reed Business Information.

What People Are Saying

Lee Smith
John T. Edge is pure fun-with his great sense of humor, insatiable enthusiasm, original insights and careful commentary, he's one of the world's best companions. I'd run off with him anytime.
—New York Times bestelling author of The Last Girls and Saving Grace

Rick Bragg
Edge takes one of my favorite subjects on earth and writes the extra-crispy hell out of it. ... He makes me wish he'd been along for the ride in his reporting. As always, it is the way he welds the food to the cooks, to their life experiences and homeplaces, that makes this book a wonderful read.
—New York Times bestselling author of All Over But the Shoutin', and Ava's Man

Jeffrey Steingarten
John T. Edge is among our finest... I've been waiting for this series... knowing that my kitchen will soon be humming, my mind buzzing, and my pleasure glands uncontrollably salivating.
—New York Times bestselling author of The Man Who Ate Everything

Jennifer
We've just gotten in two more great quotes for John T. Edge; I'm also including the ones we had already so that you have them all in one place.

Tyler Florence
John T. is the voice of contemporary southern food. His work... is like Ken Burns efforts to preserve the tradition of baseball through his documentaries or Steven Spielberg's efforts to remember the Holocaust through his movies.

Champagne or New Steak

Champagne: How the World's Most Glamorous Wine Triumphed over War and Hard Times

Author: Don Kladstrup

Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region – which historians say has suffered more battles and wars than any other place on earth – is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.

Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger–than–life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.

Kirkus Reviews

Champagne is champagne because it comes from Champagne. But there's much more to it than that, as the wine-loving Kladstrups (Wine & War, 2001) document in this sometimes fizzy portrait of the bubbly. Faux naivete may be at play when, by way of opening, the Kladstrups let drop the hint that they were shocked to learn that the Great War was horrific; that certainly isn't news to the people of France's much-fought-over Champagne region. That four-year conflict proves central to the authors' account of how bubbly survived the odds to become a drink known around the world-and to become an ever-rarer commodity in parts of it, as when Cristal went from selling 600,000 bottles a year at the beginning of WWI in St. Petersburg alone, "exclusively for the czar," to selling nothing in Russia after the Revolution, nearly bankrupting the house of Roederer. Closer to home, the war threatened to destroy some of France's most productive vineyards, which previous wars had destroyed many times over since the days of the Roman conquest and Attila. The Kladstrup's travelogue, real and metaphorical, through the Champagne region-battles over which were waged by French bureaucrats and boosters, too, as to just what the region comprised and who was entitled to use its "controlled denomination"-gets a little almanac-like at times, lending a sort of everything-you-ever-wanted-to-know-about feel to the enterprise. Still, there's good history to be found here, and plenty of treasures in that surfeit of facts and trivia; the authors' account of a drunken German retreat at the beginning of WWI is a standout, as is their minibiography of the since-appropriated Dom Perignon, who didn't really invent champagne-"itinvented itself"-but still deserves glory for his work in raising the global quality of life with his exquisite blends of potent grape juice. Not the definitive history of champagne, but a pleasing contribution, to be read over a mimosa or a magnum.

Read also Smoothies for Life or Pillsbury Good for You

New Steak: Recipes for a Range of Cuts Plus Savory Sides

Author: Cree LeFavour

Steak is synonymous with big flavor, but home cooks often dismiss it as "eating out" food on account of the expense and care it takes to prepare the perfect tenderloin or strip. In this substantive take on steak entrees, Cree LeFavour shares convenient recipes for all-American, bistro, Far East, and Latin meals that are big on taste, convenience, and value. Using fresh ingredients and a variety of methods-sauteing, roasting, broiling, grilling, braising, and wok-frying-these recipes teach novices as well as experienced cooks how to cook steaks well.

* A collection of 55 contemporary steak recipes paired with 90 flavor-packed side dishes for mouthwatering dinners.

Publishers Weekly

In this first effort, LeFavour begins by covering the basics, including a look at the various cuts, traditional methods of cooking and a list of kitchen essentials. Then she divides her entrees into four geo-flavorful chapters: American, Bistro, Latin and Far East. Porterhouse and T-bone steaks have their say, but LeFavour favors the less expensive cuts, especially skirt, hangar and flank. LeFavour's father owned several restaurants, and she learned through him that recipes are about entire meals, not individual items on a plate. Each of her 56 offerings is a complete pairing of meat plus side dishes. There is Hangar Steak with French Feta, Salsa Verde and Mint-Zucchini Pancakes, and variations on the traditional such as a Cuban-Style Seville Orange-Marinated Skirt Steak with Rum-Glazed Plantains and Black Beans. Her love of intense tastes is made clear via a Strip Steak with Roquefort Butter and a Rib Steak with Anchovy Butter. And a healthy admiration for fat permeates both her heavy cream-laden Mashed Potatoes, and Porn Corn, which consists of sweet corn kernels in a frying pan full of thick-cut bacon. While ingredient lists are easy to read, cooking instructions are crammed into dense paragraphs, which can sometimes interrupt an otherwise happy and carnivorous exploration (Apr.)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

LeFavour teaches writing at New York University, but she's a self-described "restaurant brat"-her father had restaurants in Aspen, CO, and Napa Valley, CA-and she's been interested in food and cooking since an early age. Her first cookbook includes 55 recipes for steaks, made with both expensive high-end cuts and humbler ones, along with delicious accompaniments for each. The tempting recipes are grouped into four chapters: "American Steak" (simple recipes with sides that showcase local produce), "Bistro Steak" (the classics, including Steak au Poivre), "Latin Steak" (both Southwestern and Latin flavors), and "Far East Steaks" (inspired by the cuisines of China, Korea, and Southeast Asia). LeFavour has a likable, straightforward style, and her recipe instructions are detailed and clear but not at all intimidating. For most collections.

5 Ingredient Slow Cooker Recipes or Vietnamese Home Cooking for Everyone

5-Ingredient Slow Cooker Recipes

Author: Better Homes Gardens

Flavorful slow cooker options for simmering main dishes with beef, chicken, turkey, pork, and more. A variety of time-saving recipes from one-dish family dinners to crowd-pleasing appetizers. All recipes list ingredients needed, cook times, nutrition information, and calorie counts.

Go to: Quick Easy Dim Sum Appetizers and Light Meals or 30 Secrets of the Worlds Healthiest Cuisines

Vietnamese Home Cooking for Everyone (Quick and Easy Series)

Author: Andre Nguyen

INTRODUCTION
Vietnam is a country of natural beauty with a coastline of sandy beaches stretching about 2000 miles (3225 km) from the northern to the southern tip of the South China Sea. Along the coast, fishing is the main livelihood. The majority of Vietnamese people are Kinh race people (87%) with the remaining of 53 different ethnic minority groups. For more than 2000 years, the country has been subjected to a near continuing series of foreign occupations from China, France, Japan, and America. One consequence of these occupations is the lasting influence on Vietnamese cuisine. Among Vietnamese dishes, perhaps the best known in the West is Pho, a noodle soup. Another is the deep-fried spring roll called Nern in the north, and Cha Goi in the south. Rice is a staple food used as a side dish, or a main dish when combined with other ingredients, such as beef, pork, chicken, or seafood. Vietnamese dishes consist of many different blends of herbs and spices. Most dishes are not fiery hot, nor greasy. Seafood and vegetarian dishes like An Chay are very popular. Today, Vietnamese cuisine is gaining increased international attention due to the fact that it is quite healthy.
This book is an introduction to a new generation for a delicious journey through Vietnamese cuisine. While the combination of flavors may seem experimental to some, they will result in a savory experience. All ingredients used in these recipes can be found in supermarkets, natural food stores or in Asian food markets. It is our pleasure to share these quick and delicious Vietnamese recipes with you. Enjoy the good nutrition that comes with it.

Shirley Reis - KLIATT

Each region of Vietnam has created its own unique style of cooking while continuing to use many of the same ingredients. Today Vietnamese cuisine is gaining increased international attention due to the fact that it is very healthy. Recipes include: Fish Spring Rolls, Golden Shrimp Cake, Potato Fritters, Asparagus and Corn Soup, Saigon Meat Balls, Clay Pot Rice, Vietnamese Crab Quiche and Ginger Lemonade. A special section features dipping sauces, soup stocks, and a glossary. The numerous color illustrations that accompany each recipe help to ensure successful preparation, even by novice cooks. (Quick and Easy). KLIATT Codes: JSA-Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 96p. illus. index., Ages 12 to adult.

Table of Contents:

	Acknowledgments	3
	Introduction	6
	Map of Vietnam	7
	The Practical Guide	8
	Ingredients	9
	Starters
	Vegetable Spring Rolls (Cha gio chay)	10
	Fish Spring Rolls (Cha gio ca)	12
	Golden Pork Spring Rolls (Cha gio / Nem ran)	13
	Fresh Spring Rolls (Goi cuon)	14
	Shrimp Spring Rolls (Cha gio tom)	15
	Soft Crepe Spring Rolls (Banh cuon tom thit)	16
	Broiled Lemon Grass Prawns (Tom nuong xa)	17
	Shrimp Paste Wrapped Around Sugar Cane (Chao tom)	18
	Golden Shrimp Cake (Tau hu ky boc tom)	19
	Crispy Calamari (Muc chien don)	20
	Broiled Petit Octopus (Muc non nuong)	21
	Grilled Chinese Eggplants (Ca tim nuong)	22
	Potato Fritters (Banh khoai co ngu)	23
	Soups
	Taro Root Bisque (Canh khoai)	24
	Stuffed Cabbage Roll Soup (Canh bap cai nhoi thit)	25
	Asparagus and Corn Soup (Canh mang tay & bap)	26
	Tamarind Soup (Canh chua me)	27
	Kiem Vegetarian Soup (Canh kiem)	28
	Salads
	Green Papaya Salad (Goi du du)	30
	Chicken Salad (Goi ga)	31
	Lotus Root Salad (Goi ngo sen)	32
	Warm Asian Spinach Salad (Goi rau muong)	33
	Fish Seviche Salad (Goi ca tuoi)	34
	Seafood
	Scampi in Coconut Juice (Tom cang rim dua tuoi)	35
	Dungeness Crab Farci (Cua nhoi)	36
	Mom's Fish in Clay Pot (Ca kho to)	37
	Sauteed Squid with Vegetables (Muc xao mang tay & bong cai)	38
	Sizzling Catfish (Cha ca thang long)	39
	Steamed Salmon With Green Tea (Ca chung voi tra)	40
	Steamed Fish (Ca chung tuong)	41
	Crispy Whole Fish (Ca chien xu)	42
	Poultry
	Chicken with Mushrooms (Ga xao nam)	44
	Steamed Chicken and Mustard Green (Ga hap cai xanh)	45
	Lemon Grass Chicken (Ga xao xa ot)	46
	Chicken with Coconut Juice (Ga ham voi dua tuoi)	47
	Stuffed Game Hen (Ga nho nhoi thit)	48
	Braised Duck with Orange (Vit ham voi cam)	50
	Meats
	Seven Spice Beef (Bo that vi)	51
	Broiled Beef Rolls (Bo nuong kim tien)	52
	Broiled Beef with Lemon Grass (Bo nuong xa)	53
	Caramelized Pork and Eggs (Thit heo kho voi trung)	54
	Pork Patty Hanoi Style (Nem nuong Ha Noi)	55
	Saigon Meatballs (Nem nuong Sai Gon)	56
	Lam Curry (Ca-ri thit truu)	57
	Vegetables & Tofu
	Stuffed Tofu with Mushrooms (Dau hu nhoi nam)	58
	Braised Tofu and Vegetables (Dau hu va rau kho chay)	60
	Sweet and Sour Tofu Spareribs (Dau hu xao kieu suon non)	61
	Spicy Tofu Curry (Dau hu xao lang)	62
	Noodles
	Wok Fried Noodles with Seafood (Hu tieu tuoi xao hai san)	63
	"Thang" Noodles (Bun thang)	64
	Tomato and Crab Noodles (Bun rieu)	66
	Hue Beef Noodles (Bun bo Hue)	67
	Saigon Noodles (Bun suong)	68
	Hanoi Noodles (Bun cha Ha Noi)	69
	Beef Pho (Pho bo)	70
	Chicken Pho (Pho ga)	71
	Seafood Noodles (Mi nuoc & hai san)	72
	Rice & Snacks
	Young Coconut Rice (Com trang nau voi dua tuoi)	73
	Royal Rice (Com hoang gia)	74
	Empress Rice (Com hoang hau)	75
	Eight-Jewel Rice (Com bat buu)	76
	Clay Pot Rice (Com tay cam)	77
	Half-Moon Pan Fried Crepe (Banh xeo)	78
	Vietnamese Crab Quiche (Cha cua)	79
	Vietnamese Sandwich (Banh mi thit Viet Nam)	80
	Desserts
	Banana and Bread Pudding (Banh chuoi)	81
	Jello in Fruit Cups (Trai cay va thach)	82
	Jackfruit and Coconut Ice Cream (Kem lanh dua va mit)	84
	Lychee and Lotus Seed Dessert (Che hat sen va trai vai)	85
	Flying Dragon Shake (Sinh to trai thang long)	86
	Ginger Lemonade (Nuoc chanh & gung)	87
	Basic Recipes
	Dipping Sauces	88
	Soup Stocks	89
	Glossary	90
	Conversion Tables	94
	Index	95

Frozen Desserts or Country Quick and Easy 2

Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Desserts

Author: Caroline Liddell

The most thorough, comprehensive, and authoritive book on making ice cream, sorbets, gelati, parfaits, and granitas, served with a generous and delightfully entertaining history of frozen desserts.

Combine one part nostalgia, a dash of history, a level teaspoon of advice on equipment, ingredients, terms, and techniques, plus a generous helping of more than 200 recipes, and you have the makings of this loving, dazzling tribute to frozen desserts.

Caroline Liddell and Robin Weir have spent eight years in passionate pursuit of everything ice cream. After tracing its evolution across every continent, poring through stacks of background literature, and studing its chemistry, they colelcted, developed, and meticulously perfected dozens of recipes using nine ice-cream makers, then made sure each recipe could also be created in the kitchen without an ice-cream maker.

Their excellent and totally reliable reciples range from the familiar to the exotic, and represent the best French, Italian, Asian, Middle Eastern, and American interpretations of the dessert no one can get enough of. The majority of recipe are original, but classic favorites are included too, for those who like their chocolate and vanilla pure, simple and creamy cold. With such frozen adventures as Green Tea Ice Cream, Tequila Granita, Basil Flavored Lemon Sorbet, and Chocolate Brownie Ice Cream to choose from, you'll find the perfect grace note for every occasion as well as the classic "sides"--such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces--that are indispensable for proper ice cream enjoyment.

Book review: Faithfully Fit or Miladys Illustrated Cosmetology Dictionary

Country Quick and Easy 2: Homestyle Recipes for Serving up Hearty, Scrumptious Meals in a Jiffy!

Author: Gooseberry Patch

Even more quick & easy! Quick & Easy 2 Cookbook makes meals simple with delicious recipes. Try garlic potato skins, mini sausage tarts, or peach glazed pork chops. Enjoy peanut butter pie for dessert! There are handy substitution and equivalent charts too.

Infused or Discover Chocolate

Infused: 100+ Recipes for Infused Liqueurs and Cocktails

Author: Susan Elia MacNeal

Infused liqueurs are the hot new ingredients for cocktails. With more than 30 infusions plus dozens of drinks to use them in, Infused combines spirits like vodka and rum with fruits, flowers, herbs, and spices to create superior liqueurs. Take the Gibson and give it a kick with Onion Vodka. Cool down with Watermelon Martinis on warm summer days, or get the heat going with Hot Mint Chocolate spiked with Mind Vodka, a perfect antidote to cold winter nights. Many infusions pair with multiple recipes: herb-infused vodkas enliven both the Rosemary Martini and the Strawberry Basil Martini. Chocolate Vodka is the indulgence in the Chocolate Martini, Brandy Alexander, and the Grasshopper. The versatility of each infusion makes giving a bottle of homemade liqueur a unique gift for any drink connoisseur. With tips on how to shake, stir, and chill, and enough recipes and ideas to reinvent any party, this colorful little book is the ultimate infusion of fun.

Book about: Moms Big Book of Cookies or Party Cakes

Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate

Author: Clay Gordon

There's a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It's not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.

In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.

A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.

The World Encyclopedia of Cheese or Foods that Dont Bite Back

The World Encyclopedia of Cheese

Author: Juliet Harbutt

This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.

See also: Erotic Massage or Conditioning for Skating

Foods that Don't Bite Back: Vegan Foods Made Simple

Author: Sue Donaldson

This cookbook leaves no doubt that a vegan diet is a delicious choice. Recipes for soups, salads, appetizers, mains, and desserts demonstrate that vegan food is flavorful, -elegant, easy to prepare, and nothing to be afraid of. The extensive introduction outlines the ethical reasons for becoming vegan, and how such choices are both good for the environment and good for you.

Imagine a picnic of Tabbouleh, Stuffed Grapevine Leaves, and Carrot-Tahini Sandwiches, with Banana Surprise Tea Cake for dessert. Picture throwing a party and serving Hungarian Mushroom Soup, Red and White Onion Tart, and Chocolate-Orange Pudding as a finale. All these recipes and more can be found in this collection of delicious and easy vegan dishes.

Whether you want to add a few new items to your repertoire or transform your eating habits to cut out animal products completely, Sue Donaldson shows you how. She has suggestions for adapting favorite recipes, ideas for breakfast and lunch as well as tips about how to detect hidden animal ingredients. And she provides a wide range of recipes with creative variations to suit all tastes. So go ahead and treat yourself to something delicious, satisfying, and guilt-free.

Praise for Foods That Don't Bite Back:

"I recommend Sue Donaldson's new book, Foods That Don't Bite Back. . . . It's an excellent source of both information and recipes for those, like me, who are falling out of love with meat."-Christine Overall, Whig-Standard

Sue Donaldson's inspiration to write a cookbook came during the six months she spent living in a guest house on an estate in Tuscany. Energized and inspired by the beauty of Italianfood, she strove to recreate its aesthetic sensibility in her own vegan cuisine, with delicious results.

Menus for Entertaining or Probiotic and Prebiotic Recipes for Health

Menus for Entertaining

Author: James Beard

"Entertaining is my main pleasure, my forte," James Beard wrote in the original introduction to this book. Menus For Entertaining, first published in 1965, proved to be one of James Beard's most popular cookbooks and showed off his flair for putting together innovative meals for a wide range of occasions. Although it is no longer possible to learn from the great master in person, many of the recipes within come from his cooking classes, and it is as close as we can come to being graced with the great man's presence and expertise.

With chapters on Breakfasts (early and late); Luncheons (informal, formal, summer); Dinners (informal, formal, easy to prepare, to prepare in advance, summer); Buffets (luncheon, dinner, supper); Cocktail Parties (large, small); Entertaining Outdoors (indoor-outdoor cooking, picnics); Celebrations; Basic Recipes; A Guide to Wines; A Guide to Aperitifs; and A Guide to Liqueurs, Menus For Entertaining is truly the only book you'll need to entertain. He offers suggestions for wines with each meal, and is a soothing, entertaining guide to the nuances and the nitty-gritty of entertaining.

New interesting textbook: CorelDRAW X4 or Planet Google

Probiotic and Prebiotic Recipes for Health: 100 Recipes That Battle Colitis, Candidiasis, Food Allergies, and Other Digestive Disorders

Author: Tracy Olgeaty Gensler

Trillions of bacteria naturally occur in the intestines, and most help protect the body from disease. These protective bacteria are called probiotics. Foods that nourish these "good" bacteria are called prebiotics.

A number of factors can upset the balance between the levels of "good" and "bad" bacteria. There is evidence that consuming foods that are rich in "good" bacteria as well as foods that nourish these bacteria may help maintain a healthy balance of bacteria in the intestines and help improve health and fight certain diseases, like heart disease and cancer. This cookbook is organized by prebiotic and probiotic food recipes. Each of the 100 tasty recipes include instructions for properly cooking and storing food to preserve optimal levels of good bacteria.

How I Learned to Cook or American Food Writing

How I Learned to Cook: Culinary Educations from the World's Greatest Chefs

Author: Kimberly Witherspoon

In this indispensable companion to the smash hit Don’t Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.
 
Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef’s job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.

Publishers Weekly

Forty chefs representing notable restaurants all over the world offer a bit of humorous history on how they cut their teeth in the kitchen. Many relate their apprentice moments quaking in the shadow of the Great Chef, such as 14-year-old Daniel Boulud's meeting the famous Paul Bocuse for the first time in his restaurant in Lyon and getting smashed on a glass of blanc cassis, or David Bayless's surreal collaboration with Julia Child on camera after admiring her since he was a kid watching her '60s TV show. Most savory are testimony from the trenches in the heat of the dinner rush, as in Jonathan Eismann's hilarious account of toiling in a fashionable New York City West Village restaurant during the high '80s when his drug-addled staff began dropping like dominos around him at the peak hours of service, and Gabrielle Hamilton's attempts in her tiny fledging restaurant, Prune, not to kill her sous chef with exploding wet fava beans frying in deep fat. Despite voices somewhat skewed in favor of male chefs, the stories are entertaining and well chosen by literary agent Witherspoon (Don't Try This at Home) and New York Times contributor Meehan. (Nov.) Copyright 2006 Reed Business Information.

Elizabeth Rogers Copyright 2007 Reed Business Information - Library Journal

A companion to the editors' Don't Try This at Home, this volume contains brief essays written by 40 chefs describing their experiences in becoming some of the most famous names in the world of culinary arts. Readers are treated to entertaining anecdotes written by Mario Batali, Jacques Torres, Marcella Hazen, and others, with behind-the-scenes stories of some of the world's greatest restaurants and chefs. We share Ming Tsai's first experience with chocolate ganache: off in his measurements by a factor of ten, he ended up with a chocolate body wash and to this day has a great distaste for the food. We are also given the secret recipe for the "Det burger" of Sara Moulton's Ann Arbor days. Culinary inspirations range from childhood experiences to working with Julia Child to being a short-order cook. There's some value in these tales for those interested in a career in cooking, and for the rest of us there's the joy of hearing wonderful stories of the great chefs. Recommended for most public libraries and culinary arts collections.

Books about: The Formula or Dangerous Grains

American Food Writing: An Anthology: With Classic Recipes

Author: Molly ONeill

In a groundbreaking new anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix.

American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter's eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the "food establishment;" Michael Pollan explores what the label "organic" really means.

Throughout the anthology are more than 50 classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.

The New York Times - Roy Blount Jr.

In Corby Kummer's tribute to the Vermont cheesemakers Cindy and David Major, the banner of global-minded artisanalism is on high, but the pudding's proof is plain enough: "Oh my gosh," Ms. Major says of her first mouthful of the first batch of their cheese that they deem worthy of the annual conference of the American Cheese Society. "It tasted so rich, creamy and sweet. I just knew we'd finally figured it out."

That cheese won a blue ribbon. So should this book.

Publishers Weekly

This exhaustive collection of essays, anecdotes and recipes spans three centuries of American food writing, from Meriwether Lewis's account of killing "two bucks and two buffaloe" during his famous trek across the continent, to Michael Pollan's up-to-the-minute account of the politics of organic food. In between are countless gems: Alice B. Toklas's baroque recipe for lobster, Richard Olney's meditation on pâté and Edna Lewis's poignant description of killing hogs on her family farm. Ably organized and edited by the former host of the PBS series Great Food, this collection features numerous accounts of foodways long since vanished in this country; take, for instance, Charlie Ranhofer's thorough analysis of the 13-course society dinner, complete with "removes or solid joints," "iced punch or sherbet" and "hot sweet entremets"; or Maria Sermolino's memories of the Italian meals served at her father's Greenwich Village restaurant back when spaghetti was still a novelty. Famous food writers are well represented here (James Beard and Calvin Trillin, M.F.K. Fisher and James Villas), but perhaps even more rewarding are the wonderful but lesser-known players on the American food scene; either Elizabeth Robins Pennell's discussion of the spring chicken or Eugene Walter's tale of gumbo alone would make this volume a treasure. With so many wonderful ingredients, this rich, delectable treat is a must-have for American foodies. (May)

Copyright 2007 Reed Business Information

What People Are Saying

Andrew F. Smith
Wow, what a great collection! This is a must read for all foodies and culinary professionals. (Andrew F. Smith, Editor in Chief, Oxford Companion for American Food and Drink)

Table of Contents:

from Travels into North America     1
Ice Cream     5
from The Hasty-Pudding     6
Johny Cake, or Hoe Cake     12
from The Journals of Lewis & Clark     13
Letters to His Daughter, 1819-32     15
A Virginia Barbecue     21
Exploit of the Professor     24
To Make a Chowder     29
from A Diary in America     30
Potted Lobster     34
This Day's Food     35
Above All Other Birds     37
To Dress Macaroni a la Sauce Blanche     41
The Eating-Houses     42
To Make Corn Bread     47
Chowder     48
Peach Leather     52
Bread     53
Watermelons     56
Irish Potato Pudding     60
from My Bondage and My Freedom     61
The Lay of the One Fish-Ball     66
Tomato Catsup     68
Apple-Pie     69
A Michigan Receipt for Making Shortcake in Camp     72
A Great Treat of Ice Cream     73
Hayes Cake and Tilden Cake     75
from Cookery     76
Mother's Rice Pudding     83
from ThePhilosophy of Frying     84
Meat-Flavoring     86
The Tyranny of Pie     87
Black Cake     89
from Zuni Breadstuff     91
Chicken Croquettes     95
My Sugar-Making Days     96
Chicken Chartreuse     98
Success in Entertaining     99
Roman Punch No. 1 and No. 2     104
from History of the United States     105
Bran Jelly     108
from The Epicurean     109
Lobster a la Newberg or Delmonico     113
Spring Chicken     114
Eggs a la Goldenrod     118
Bill of Fare on the Plains     119
from I Go A-Marketing     123
Hamburg Steak     126
Calas     127
Cranberry Sauce     130
Possum     132
Matzos Pudding     134
from The Great Pancake Record     135
Old-Fashioned Hickory Nut Cake     143
from Maymeys from Cuba     144
Perfection Salad     152
from The Promised Land     153
Baked Bananas, Porto Rican Fashion     156
Around Little Italy     157
from My Antonia      165
Bucks County Apple Butter     170
The Home of the Crab     171
Hot Dogs     172
Puree of Peanuts Number Two (Extra Fine)     176
Eating American     177
Cape Cod Turkey (Stuffed Codfish)     181
from Of Time and the River     182
Nut Loaf     186
from American Food and American Houses     187
Chop Suey     193
Breakfast     193
from Down-East Ambrosia     196
Planked Porterhouse Steak     204
Mr. Barbee's Terrapin     205
from America Eats     215
A Lusty Bit of Nourishment     220
Define This Word     234
from Cross Creek Cookery     243
from Clementine in the Kitchen     250   Jerre Mangione   from Mount Allegro     257
Avocado, or the Future of Eating     263
That Infernal Machine, the Pressure Cooker     266
Fried Scallion Cake     269
The Strange Case of Mr. Palliser's Palate     270
from Fifth Chinese Daughter     272
from A Walker in the City     279
from Papa's Table d'Hote     383
Almond Cake or Torte      290
from Invisible Man     292
Gazpacho     297
Food in the United States in 1934 and 1935     298
Pineapple Pie     310
Sukiyaki on the Kona Coast     311
from A Flower for My Mother     318
from Good Cooksmanship, or How to Talk a Good Fight     321
Toward Fried Chicken     326
Southern Fried Chicken (with Giblet Gravy)     330
Pancakes     335
from The Modest Threshold     337
How to Cook a Carp     343
Dinner at the Pavillon     347
The Gumbo Cult     354
Baked Beans     364
from Delights and Prejudices     365
Beef Stroganoff     375
from Soul Food     376
Vichyssoise     380
Soul Food     384
Tunnel of Fudge Cake     387
from Oranges     389
How To Make Stew in the Pinacate Desert: Recipe for Locke & Drum     396
About the Television Series     398
Coq au Vin     404
The Food Establisbment: Life In the Land of the Rising Souffle (Or Is It the Rising Meringue?)     408
Lessons in Humility and Chutzpah     422
Zucchini Quiche     428
The Techniques of the Kitchen-The Making of a Cook     430
Moong Dal     438
from Simple French Food     440
Chicken Tagine with Chick-peas     452
The Traveling Man's Burden     456
Risotto Alla Parmigiana     463
Just a Quiet Dinner for Two in Paris: 31 Dishes, Nine Wines, a {dollar}4,000 Check     465
Francs and Beans     472
from Grinding It Out: The Making of McDonalds     475
Morning-After-Hog-Butchering Breakfast     479
An Original Old-Fashioned Yankee Clambake     487
The Anthropology of Table Manners from Geophagy Onward     495
Blessed Are We Who Serve     503
Chicken Marbella     515
from Eating Together: Recipes & Recollections     517
Gillette's     522
Kitchen Horrors     530
from Meatless Days     535
from Monifold Destiny     545
The Pleasures of Eating     551
The Farm-Restaurant Connection     559
Where Is the Grease of Yesteryear?     569
Philadelphia Pepperpot Soup     572
Primal Bread     576
Mama Menudo     586
Enough Jam for a Lifetime      589
Yellowfin Tuna Burgers With Ginger-Mustard Glaze     594
Do Women Like to Cook?     597
from Recipe of Memory     605
The Toll House Cookie     610
Boiled Chicken Feet and Hundred-Year-Old Eggs: Poor Chinese Feasting     615
Creole Gumbo     622
Adultery     626
from My Kitchen Wars     642
Dinner Rites     650
Steamed Pork Loaf with Salted Duck Eggs     655
The Breath of a Wok     657
from Kitchen Confidential     662
Today's Special     669
Indian Takeout     673
Hersheyettes     677
from Fast Food Nation     683
Cheese: Cindy and David Major, Vermont     694
from Coming Home to Eat     699
Celebrations of Thanksgiving: Cuban Seasonings     706
Lady Bird Johnson's Pedernales Chili     711
from Looking for Umami     712
My Organic Industrial Meal     717
Sources and Acknowledgments     729
Index     743

Man Eating Bugs or A Midwest Gardeners Cookbook

Man Eating Bugs

Author: Peter Menzel

The team behind the critically acclaimed anthropological photo essays "Material World" and "Women in the Material World" presents a book that discusses insects as food for people. Recipes included. Photos.

The Christian Science Monitor

A husband and wife team checks out and dares to sample insect cuisine in 13 countries, including roasted grubs (Australia), stir-fried dragonflies (Indonesia), and live termites (Botswana). Color photos, text, and - yes - recipes.

Look this: Progressive Pilates with Stretchband or Walk Off the Weight

A Midwest Gardener's Cookbook

Author: Marian K Town

A Midwest Gardener's Cookbook, the product of 50 years of cookery according to seasonal principles, offers recipes using 94 locally grown fruits, vegetables, and herbs (including wild crops such as mulberries, pawpaws, and violets) at the peak of their flavor and freshness. Take this book with you as you stroll through the local farmer's market, or consult it after bringing in the harvest from your own garden. If it's spring and the mint is up, what could be more delicious than a Yogurt-Mint Marinade for shish kebab, or a dish of Minted Citrus Carrots? For the summer, you'll find unusual and tasty recipes for everything from blueberries to zucchini. In autumn, make Towne's easy and inexpensive Apple Coffee Cake, or stir up a batch of her Mennonite-style Apple Butter. In the section for winter, you'll find ideas for kale, leeks, and other winter vegetables, hints for growing herbs indoors, and much more.

Publishers Weekly

Divided into four parts corresponding to seasonal harvest times, Towne's book reminds readers that knowledge of seasonal cooking was not invented in California. Towne (Bread of Life) offers recipes for 94 fruits, vegetables and herbs. Sprinkled throughout are prefaces about each fruit or vegetable. Towne's hints for gardening, shopping and storing often make good horticultural sense and display a homey ingenuity: nasturtiums should be planted near tomatoes; vidalias can be stored in pantyhose in the basement. Among the best recipes are Fresh Apple Fritters and Grape Sauce for Fowl. Cream, sour cream, cheddar and, occasionally, Velveeta (one wonders what the natural season for that is) are used liberally. Although the book is well-organized and offers interesting gardening facts (including a section on starting seedlings), recipes like the prosaic Rhubarb-Strawberry Molded Salad and Curried Creamed Radishes are unlikely to inspire readers to reorganize their gardens. (Apr.)

Authentic Recipes from India or Jerk from Jamaica

Authentic Recipes from India

Author: Brinder Narula

Learn the secrets of India's cuisine

Author Bio:

Jaspit Purewal is a

Look this: Best 50 Smoothies or Indoor Grilling

Jerk from Jamaica: Barbeque, Sides, and Spice, Caribbean Style

Author: Helen Willinsky

• An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
• Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
• Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
• Previous edition sold more than 75,000 copies.

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

Publishers Weekly

Willinsky, a Jamaican native, first published this volume in 1990, and in this lively and completely revised edition, she begins by explaining exactly what jerk is ("an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits, and vegetables over a fire pit or on a barbeque grill") and how it's seasoned (in general, a combination of scallions, onions, thyme, pimento, cinnamon, nutmeg, chilies and salt). She first explains how it's done in Jamaica (where jerk huts can be found everywhere), then demonstrates how these recipes can be adapted to a kitchen or backyard grill. Recipes for jerk rubs, dry seasonings and marinades are included in the first chapter, as well as a list of traditional Jamaican ingredients, like breadfruit, a large starchy vegetable. Chapters devoted to jerk pork, chicken, seafood, beef, lamb and goat recipes follow. Some are simple and traditional (Authentic Jamaican Jerk Chicken, Curry Goat), while others are variations using jerk seasoning like meat loaf, lamb kebobs, and stir-fried beef). Side dish recipes include Fried Plantains and Steamed Callaloo, a leafy green popular in Jamaica. Bright, colorful photos accompany these accessible recipes. (June)

Copyright 2007 Reed Business Information

Judith Sutton - Library Journal

Originally published in 1990 as Jerk: Barbecue from Jamaica, Willinsky's book has been updated and now includes 50 color photos. In the early 1970s, Willinsky and her husband started Sunday afternoon jerk barbecue parties at the upscale resort they managed in Portland, Jamaica, and here she provides her favorite jerk recipes, along with a dozen new ones from contributors such as the Busha Browne Co. There are also recipes for sides, desserts, and drinks, along with a guide to sources. For most collections.

Table of Contents:

Foreword     viii
Introduction: What is Jerk?     xi
Jerking Basics and Jerk Seasonings     1
Pork     19
Chicken and Fowl     41
Seafood     61
Beef, Lamb, and Goat     87
Side Dishes     111
Desserts     131
Drinks     155
Resources for Jamaican and Caribbean Cooking     173
Index     174

Cooking the RealAge Way or Paula Deen

Cooking the Realage Way: Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes

Author: Michael F Roizen

Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's true: These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way.

Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner pièce de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again.

Cooking the RealAge Way also features:

• The Kitchen IQ test -- use it to find out if your kitchen is aging you and how to stock your kitchen to make yourself younger with what you eat
• The benefits of using fresh produce in season
• The advantages of using the best herbs and spices -- and how to grow them in your garden
• Tips on improving your family's eating habits
• Easy culinary techniques, from blanching to grilling

Finally, a cookbook that both your nutritionist and inner gourmand will love.

Publishers Weekly

Roizen and La Puma, who previously joined forces on The RealAge Diet, feature more than 80 recipes full of fresh produce and whole grains. As Roizen originally posited in 1999's RealAge, biological age can differ from chronological age; here the authors argue that eating certain types of foods, particularly healthy fats, whole grains and vegetables and fruits, will slow, halt or even reverse the aging process. (Eating an ounce of nuts per day, for example, "keeps the average 55-year-old man 3.3 years younger.") The authors encourage readers to increase their "Kitchen IQ"-purchasing and using a steamer, "retraining" themselves to like healthy fats and preparing more than one meal at time are a few of the strategies. Divided by season, and prefaced by a comprehensive explanation of the healthiest foods available at different times of year, the book includes recipes such as Roasted Pepper and Fresh Mozzarella Panini, Cajun Couscous-Crusted Monkfish and Apricot Breakfast Polenta. Information about healthy cooking methods and uses for produce, herbs and spices are also incorporated. The book is repetitive in spots (that handful of nuts reappears often) and the authors are not specific enough about the studies they reference. They may also underestimate the ease of getting the family on board, and their recommendations for eating out-bring fresh vegetables to snack on, have your dishes specially prepared-may be a trifle unrealistic. Little mention is made of the role exercise can, and should, play in a healthy lifestyle, and red-meat lovers are out of luck. Buy for the healthy and very appealing recipes; consider skimming the text, which makes big promises and seems to turn a blind eye to the inevitability of natural aging. (June) Copyright 2003 Reed Business Information.

Library Journal

Roizen's third book on his RealAge diet, this contains recipes and suggestions meant to help people stick with that approach. The first third contains extensive instructions for stocking a kitchen and cooking for family and friends, as well as tips on how to order when eating out. Many points are needlessly restated from section to section, and parents might be offended that in the part for teenagers the authors see fit to repeat the idea that bad foods sap energy, "leading to impotence [and] decay of quality of orgasm." Roizen and La Puma have chosen to place the recipes in seasonal order, highlighting fresh produce and giving the "RealAge effect" (how much younger it will make you if you eat it 12 times a year). Other than that piece of information, these easy-to-prepare recipes feel familiar. The last 84 pages cover starting your own garden, herbs and spices, vegetarian and organic foods, recommended references, and an index (not seen). Roizen has been featured on Oprah, so purchase where previous volumes were popular.-Deborah Shippy, Moline P.L., IL Copyright 2003 Reed Business Information.

Books about: The Personal Trainers Handbook or The Nightly News Nightmare

Paula Deen: It Ain't All about the Cookin'

Author: Paula Deen

You may think you know the butter-loving, finger-licking, joke-cracking, queen of melt-in-your-mouth Southern cuisine. You may have even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant business, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.

Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and the lows of her life in her inimitable charming and irreverent style. She talks about her childhood, the difficulty of her first marriage, and how the death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom.

Whether she's telling tales of good times or bad, Paula Deen speaks as frankly and intimately in this memoir as few women in the public eye have ever dared. Her story is proof that the good, old-fashioned American dream is alive and kicking, and there is still such a thing as a real-life happy ending.

Publishers Weekly

Famed Savannah restaurateur Paula Deen, whose drive to create a better future for her two sons helped fuel a rags-to-riches entrepreneurial adventure, dispels the notion of herself as the model of motherly virtue, confessing to a nagging smoking habit and a less than wholesome workplace vocabulary. More seriously, she admits that chronic agoraphobia and an inability to come to terms with the effects of her first husband's drinking rendered her a less than ideal maternal figure. During the taping of an early episode of Deen's Food Network program, a meddlesome producer chided her to take only "princess bites" of on-air creations, advice that she wisely rejected. Admittedly, Deen may at times seem to sink her teeth into too many personal issues and cathartic experiences, at least for the most casual of listeners. Yet Deen's legions of fans will find themselves enthralled by the spunky, confessional tone and undeniable down-home charm of her audio performance. She addresses her listeners as "ya'll" with a grace and sincerity capable of winning hearts on both sides of the Mason-Dixon line. Simultaneous release with the S&S hardcover (Reviewed online). (Apr.)

Copyright 2007 Reed Business Information

Library Journal

Food network star Deen gets out of the kitchen; with an eight-city tour. Copyright 2006 Reed Business Information.

Table of Contents:

Contents

Foreword

1 Terror with No Name

2 Something Smells Good

3 On Not Listening to Yo' Momma

4 How Do You Get to Be a Woman of Substance When Your World's Fallin' Apart?

5 The Terror Did Have a Name

6 The Bag Lady

7 The Bottoming Out and the New Beginning

8 What I Did for Love

9 The Lady & Sons

10 Sharing Recipes

11 Love on a Tug: Michael

12 How I Got My Own Television Show, and It Wasn't No Desperate Housewives

13 Backstage Secrets and a Weddin' to Beat All

14 Blend. Don't Mix, Stir, or Beat

15 Food, Glorious Food, Southern Style

16 So You Want to Own a Restaurant?

17 Scenes from a Life: Growth, Cameron, Mr. Jimmy, Bubba, and Me

18 Southern Comfort: Things I've Learned

Index

1001 Delicious Desserts for People with Diabetes or Weight Watchers Simply the Best

1,001 Delicious Desserts for People with Diabetes

Author: Sue Spitler

Agreat resource for diabetics facing their biggest culinary challenge: how to enjoy great desserts. If you are a person with diabetes, you know you have to be careful about what you eat-but you shouldn't have to give up all the gooey, creamy, heavenly treats that everyone loves. Whether you count carbs or use the exchange system, you can determine these values at a glance using the nutrition data that's part of each recipe.

This completely updated second edition now has redesigned recipe layouts, vegetarian designations, and a fresh new graphic look. It addresses all the main keys to living with diabetes, including lifestyle changes, exercise, carbohydrate counting, and meal planning. This book also explains up-to-the-minute thinking on the sugar-carbohydrate connection-which means that several of these diabetes-safe recipes include actual sugar!

This huge cookbook contains 13 chapters of terrific recipes suitable for a diabetic diet - everything from Chocolate Cake and Old-Fashioned Apple Crisp to Double Coconut Cream Meringue Pie, Black Walnut Sponge Cake, Key Lime Pie, and more. Every variety of cake, pie, cookie, pudding, custard, cobbler, souffle, and mousse - they're all here, and all mouthwateringly good.

Table of Contents:

Foreword     V
Introduction     VII
Ingredient Information     XIV
Cakes and Frostings     1
Pies and Tarts     119
Cheesecakes     177
Cream Puffs and Pastries     229
Cookies     267
Puddings and Custards     321
Souffles, Mousses, and Gelatins     347
Frozen Desserts     375
Cobblers, Crisps, Coffee Cakes, and Kuchens     401
Fruit Desserts     425
Quick Desserts: Cakes, Cookies, and More     447
Desserts Using Equal or Splenda Sweeteners     475
Dessert Sauces     553
Index     567

Book about:

Weight Watchers Simply the Best

Author: Weight Watchers

Weight Watchers has helped teach millions of Americans to lose weight and keep it off while incorporating delicious, good-for-you recipes into a daily diet. Now, Weight Watchers brings you the very best in low-fat, low-calorie cooking: an award-winning collection of 250 outstanding dishes from across the country. These recipes -- Weight Watchers members family favorites -- are sure to win kudos from your own friends and family. They're so delicious and easy that they're certain to become a regular part of your cooking repertoire -- and your family will love every healthful bite. Simply the Best has a recipe to please every palette: Asian Meatballs, Corn and Bean Chowder, Cranberry Basmati Rice, Chicken Tetrazzini -- plus a wealth of selections from soups and appetizers to main dishes and desserts. Simply the Best contains completely up-to-date Weight Watchers weight loss program information and each recipe includes complete nutritional data. Its stylish design and full-color photography make it attractive enough for gift-giving.

Ice Cream and Frozen Yogurt Cookbook or Asian Slim Secrets

Ice Cream and Frozen Yogurt Cookbook

Author: Mable Hoffman

Why make ice cream and frozen yogurt at home when supermarket freezer cases are full of it? This cookbook offers more than 220 delicious reasons to whip up all-natural, high quality frozen confections at a fraction of the cost of commercial products, with or without a home ice-cream machine. It's a great family activity with undeniably tasty rewards, and a terrific reference for ice-cream lovers. Along with low-fat frozen yogurts and indulgently rich ice creams, there are recipes for sherbets, sorbets, and sauces. Indulge in traditional Fudge Ripple Ice Cream or savor light Apple-Maple Frozen Yogurt. Try new flavors throughout the year-Kiwi Ice Cream, Heavenly Chocolate Sherbet, Honeydew Melon Ice, Cranberry-Wine Sorbet, and Peppermint Frozen Yogurt. Each new recipe includes nutritional information. An introduction explains the basic ingredients and methods, plus serving suggestions and instructions for proper storage.

Table of Contents:

	Ice Cream, Frozen Yogurt, & Frozen Desserts	6
	Vanilla	15
	Chocolate, Coffee, and Tea	27
	Berries and Fruits of the Vine	51
	Citrus Fruits	79
	Orchard Fruits	97
	Tropical Fruits	129
	Melons, Exotic Fruits, and Vegetables	153
	Nuts and Candies	171
	Frozen Novelties	197
	Frozen Pies, Cakes, and Molds	213
	Soda Fountain and Bar Concoctions	231
	Index	251

New interesting book:

Asian Slim Secrets

Author: Linda Yo

Have you ever wondered how Asian people stay slim despite their passion for food? Readers will discover how eating habits, not genes, keep Asians slim. They will learn why eating salad won't make people lose weight but eating Asian vegetable dishes will, how to enjoy the meat and avoid the fat, why Asians eat plenty of carbs and what westerners should know about healthy high-carb foods.

Wild Feasts or Justin Wilson Gourmet and Gourmand Cookbook

Wild Feasts: A Game and Fish Cookbook

Author: Inc Ducks Unlimited

Wild Feasts presents a cornucopia of tantalizing fish and game preparations, from sharptail grouse pate appetizers and pheasant marsala to walleye au gratin, shiitake fish fillets, sour cream dove enchiladas and braised venison shanks. Recipes include zesty chowders, savory soups and sauces, mouth-watering marinades, and delicious complementary desserts and drinks. Cooking techniques cover a wide range of approaches too, from the more elaborate Cajun-style arrangements to simple kabobs and casseroles. (9 1/4 x 8 1/4, 264 pages, recipes)

Look this:

Justin Wilson Gourmet and Gourmand Cookbook

Author: Justin Wilson

Included are many of the recipes demonstrated on "Justin Wilson's Louisiana Cookin'", seen on PBS. A sprinkling of the distinctive Justin Wilson humor and color photographs featuring Justin displaying his skills in the kitchen and entertaining his friends capture the earthy joie de vivre that follows Justin everywhere.

Complete Book of Gourd Carving or Balanced Plate

Complete Book of Gourd Carving

Author: Jim Widess

Jim Widess and Ginger Summit, the best-selling authors of The Complete Book of Gourd Craft and Making Gourd Instruments, have done it again: they've produced another winner to delight the many crafters who work with gourds. Large, lavish, and astonishingly comprehensive, this breathtaking volume introduces every tool and every technique associated with gourd carving, offers fabulous projects that advance in difficulty, and presents a gallery of works designed to inspire. See how to choose and prepare a gourd, impress the surface with a design, and work with green gourds. The magnificent methods of decorative carving covered include fretwork, engraving, chip carving, carving with gouges, relief carving, inlay, and deep relief or sculptural carving. Throughout, color photographs of exquisite carved gourds present crafts styles fromcountries around the world. A Selection of the Crafters Choice Book Club.

Interesting textbook: YOU the Owners Manual or Anti Inflammation Zone

Balanced Plate: The Essential Elements of Whole Foods and Good Health

Author: Renee Loux

Famed raw foods chef Renée Loux celebrates the growing whole foods movement with over 150 delicious, creative recipes and practical advice
for leading a healthy, whole life

In her first book, Living Cuisine, Renée Loux showed how nutritious and satisfying raw foods cuisine can be. Now she takes a broader look at the benefits of a diet rich in natural, whole foods. Under the banner of "nutritional cross-training," Renée outlines the basic principles of such dietary plans as macrobiotics and Ayurveda, and dishes up flavorful whole foods recipes for optimal health––including Ratatouille Thin Crust Pizza, Roasted Spring Vegetable Salad, and Lemon Vanilla Ginger Snaps––with a nod to gluten-free living, blood sugar balance, and boosted immunity.

You are what you eat, Renée explains, but you are also what you use to clean your house and your skin, and so sprinkled throughout the book readers will find ideas for introducing the whole-foods philosophy to their home and beauty routines, including tips for composting and choosing a healthy water filter.

When Living Cuisine appeared, Alicia Silverstone applauded Renée’s recipes, saying: "Incredibly rich and delicious and full of health and restorative energy, her food is medicine." Part eco-friendly cookbook and part organic lifestyle guide, this new book reflects that same spirit, while presenting the essential elements of living well through whole foods, and living responsibly for a sustainable future.

Enlightened Cakes or Allergy Cooking with Ease

Enlightened Cakes: More Than 100 Decadently Light Layer Cakes, Bundt Cakes, Cupcakes, Cheesecakes, Tea Cakes, and More, All with Less Fat and Fewer Calories

Author: Camilla V Saulsbury

If you have had a lifelong love affair with cake, Enlightened Cakes is for you. It contains a cake for every occasion. Triple-Tiered Chocolate Fudge Cake and Dulce de Leche Layer Cake are wonderful and just right for the perfect birthday. For a fuss-free cake for afternoon coffee with friends, Cardamom-Scented Citrus Loaf or One-Bowl Chocolate Buttermilk Cake will do the trick (and can be mixed, assembled, and in the oven in less than ten minutes). More than a dozen choices are included for the winter holidays, and autumn refreshments abound too, including the spicy and oh-so-moist Pumpkin Cranberry Cake (only 6 grams of fat per serving). For summer occasions try Fresh Blackberry Shortcakes with Brown Sugar Biscuits or Peaches and Cream Cupcakes, both unforgettable confections for a Fourth of July gathering.

These cakes are not hard to make. The recipes are straightforward, the ingredients commonly available, and the techniques geared toward the home baker. All have been field tested, which means all of them work. And all follow well-recognized "enlightened" guidelines for healthy eating, including no more than 10 grams of fat per serving, utilization of healthy fats and oils, and incorporation of whole grains when possible. A nutritional analysis is included with every recipe, listing a breakdown of calories, protein, fat, saturated fat, carbohydrates, sodium, and cholesterol per serving. Enlightened Cakes is the second volume in the Enlightened Cooking series.

Look this:

Allergy Cooking with Ease: The No Wheat, Milk, Eggs, Corn, and Soy Cookbook

Author: Nicolette M Dumk

Over 200 family-tested recipes designed to meet many types of dietary needs.

Library Journal

This book asks and answers the questions, ``How, then, can we live?'' Not only do folks with multiple allergies have to avoid completely many common foods that are the basis of our national diet, they also must rotate other foods or food families, eating them just once or twice a week. Dumke provides recipes for a variety of foods, including desserts, ice cream, pizza, and other popular delights that allergy patients must give up. Many of the recipes, such as the ones for no-yeast bread, pizza crust, and teething biscuits, offer variations based on alternate flours. The book is enhanced by several indexes and tables. Food-family tables for all common plant and animal foods are indexed; there is a complete allergen avoidance index; an index to recipes by grains and alternatives; and a general index. This is a valuable addition to cookery collections and health collections and a helpful reference tool as well.-- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg

Natural Gourmet or Saving Dinner for the Holidays

Natural Gourmet

Author: Annemarie Colbin

Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company.

The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:
— Curried Apple-Squash Bisque
— Mushrooms Stuffed with Garlic and Rosemary
— San Franciscan Pizza
— Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce
— Stuffed Cabbage Rolls
— Jalapeno Corn Bread
— Japanese Red Bean Soup
— Lentil Croquettes
— Potato-Cabbage Casserole with Dill
— Black Bean Salad with Corn and Red Pepper
— Pasta Salad with Zucchini and Chick-peas
— Poached Salmon Fillets with Mock Hollandaise
— Almond Flan with Raspberry Sauce
— Ginger Lace Cookies
— Orange Loaf with Walnuts
— and many more

All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal — and, of course, delicious. Much more than simply a cookbook, The NaturalGourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.

New interesting book: Facial Fitness or Sugar Busters Quick Easy Cookbook

Saving Dinner for the Holidays: Menus, Recipes, Shopping Lists, and Timelines for Spectacular, Stress-Free Holidays and Family Celebrations

Author: Leanne Ely

Don't Just Celebrate -- Relax!

We all know that holidays are meant to be fun. But for the cook planning the feast, the holidays can inspire dread. Feeding the family on a daily basis is hard enough. Making the meal both special and delicious can raise the bar out of sight.

In Saving Dinner for the Holidays bona fide Dinner Diva Leanne Ely will show you that festive meals can be as easy and relaxing as they are tasty. She plans the menus, provides comprehensive, itemized shopping lists that are organized by supermarket section, includes heirloom recipes, and even includes the all-important timeline so that your party goes off without a hitch. She also gives you a big helping hand in the kitchen and offers tips on how to make your table sparkle with warmth and beauty.

There's a Valentine's Day Chocolate Feast not to be missed, a Mother's Day dinner that can actually be prepared by Dad and the kids, a Fourth of July picnic that lights up the palate, and many other red-letter feasts. There are even recipes that help turn leftovers into delectable dishes.