Discover Dinnertime or Beyond The Little Brauhaus

Discover Dinnertime: Your Guide to Building Family Time around the Table

Author: Susan Dosier

Get your family talking! Quick and easy, family-friendly recipes developed by two former Southern Living magazine food staffers. Discover conversation starters and hints for families who want to make mealtime a priority. Comments and tips about the importance of dinnertime combine with this superb recipe collection to make this the supper survival guide for today's busy family.

A portion of the proceeds benefits various children's charities.

New interesting book: Hizb Allah in Lebanon or John Quincy Adams

Beyond The Little Brauhaus: From the Family Tree to the Kitchen Table

Author: Josef Bastian

Beyond the Little Brauhaus: From the Family Tree to the Kitchen Table is a cooking pot full of warm family recipes and intimate stories suitable as formal dining room fare or kitchen table conversations. In this book, food is the tie that weaves through family history, holding generations together with the traditions and memories it evokes. Readers will enjoy retracing the roots of one family's journey to the new world while remembering their own family’s hidden and treasured recipes from days gone by.

Foodservice Profitability or Choice Recipes

Foodservice Profitability: A Control Approach

Author: Timothy H Hill

This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilitates immediate application to all types of foodservice operations. Used for illustrative purposes, the included forms can be reproduced and implemented. Chapter topics cover the control process; food cost/food cost percentage; inventory management; requisitions and transfers; purchasing functions; receiving merchandise and processing invoices; quality standards, specifications, yield analysis, and plate cost; food production control; menu sales analysis; beverage cost/beverage cost percentage; bar and inventory control; beverage production control and service; controlling payroll costs and the cost of employee turnover; measuring staff performance and productivity; control practices applied to human resources issues, gratuities, wage laws, and working conditions; monitoring the sales process; pricing and sales forecasts; and self-inspections, customer feedback and nonfood inventories. For management personnel in the foodservice industry.

Booknews

A detailed text and technical manual with disk, for use in foodservice operation courses and in an actual industry setting. Emphasis is on helping students learn to gather information, often with the use of computer systems and applications, on which to base management decisions for maximizing sales, controlling expenses, and optimizing financial objectives. Numerous sample forms and reports illustrating control principles, strategies, and tactics can be easily removed from the book for reproduction. Includes chapter objectives, summaries, key concepts, exercises, and discussions questions. An appendix with exercises explains how to use the tutorial program software on the accompanying disk. Requires Windows 3.1 or higher and assumes a general knowledge of how to use a computer. Annotation c. by Book News, Inc., Portland, Or.

Books about: Olivia Helps with Christmas or The Ramona Collection Volume 1

Choice Recipes

Author: Geo Dornin

This cookbook, originally published in 1900, is a collection of recipes by Sonoma County (CA) homemakers.

Osmotic Dehydration and Vacuum Impregnation or Cassandras Psychic Party Games

Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries

Author: Pedro Fito

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

Table of Contents:

	Series Preface
	Preface
	Acknowledgement
	List of Contributors
Pt. I	Osmotic Processes in Fruit and Vegetables at Atmospheric Pressure
1	High-Quality Fruit and Vegetable Products Using Combined Processes	3
2	Osmotic Treatment of Apples: Cell Death and Some Criteria for the Selection of Suitable Apple Varieties for Industrial Processing	11
3	Stability of Lycopene in Tomato Dehydration	21
4	Reasons and Possibilities to Control Solids Uptake During Osmotic Treatment of Fruits and Vegetables	33
5	Influence of Edible Coatings on Osmotic Treatment of Apples	43
Pt. II	Vacuum Impregnation and Osmotic Processes in Fruit and Vegetables
6	Vacuum Impregnation Viability of Some Fruits and Vegetables	53
7	Combined Vacuum Impregnation-Osmotic Dehydration in Fruit Cryoprotection	61
8	Yield Increase in Osmotic Processes by Applying Vacuum Impregnation: Applications in Fruit Candying	79
9	Orange Peel Products Obtained by Osmotic Dehydration	93
Pt. III	Salting Processes at Atmospheric Pressure
10	Osmotic and Diffusional Treatments for Fish Processing and Preservation	111
11	Problems Related to Fermentation Brines in the Table Olive Sector	123
12	Use of Trehalose for Osmotic Dehydration of Cod and Underutilized Fish Species	133
Pt. IV	Vacuum Salting Processes
13	Cheese Salting by Vacuum Impregnation	145
14	Salting Time Reduction of Spanish Hams by Brine Immersion	155
15	Salting Studies During Tasajo Making	171
16	Application of Vacuum Impregnation Technology to Salting and Desalting Cod (Gadus Morhua)	185
Pt. V	Vacuum Impregnation, Osmotic Treatments and Microwave Combined Processes
17	Use of Vacuum Impregnation in Smoked Salmon Manufacturing	195
18	Combined Osmotic and Microwave-Vacuum Dehydration of Apples and Strawberries	207
19	Application of Microwave Drying after Osmotic Dehydration: Effect of Dielectric Properties on Heating Characteristics	217
20	Effect of Vacuum Impregnation on Combined Air-Microwave Drying of Apple	225
	Index	243

Interesting book: Life on the Mississippi or Here Is New York

Cassandra's Psychic Party Games

Author: Cassandra Eason

Cassandra's Psychic Party Games is full of ideas for entertaining yourself, family and friends, or even people you don't know very well. All the games are based on psychic research and use recognised methods that will help you to learn more about your fellow partygoers—and yourself. The games are based on psychic powers, telepathy, psychokinesis and clairvoyance and include: Can you read my mind?; Truth or dare with a pendulum; What's my future?; Psychic treasure hunt; What's my aura?; and Who will be a millionaire first? The book begins with games that will get any party off to a great start and help break the ice, and goes on to more complicated games. Ideal for all ages and for any event from birthdays to hen nights to New Year's Eve or Halloween, Cassandra's Psychic Party Games adds excitement, unpredictability and fun to every gathering.

Feast of a Lifetime or Hungry for Comfort

Feast of a Lifetime: Sara's Story

Author: Nadine Leonard

Feast of a Lifetime is a cookbook written in the form of a biography. As the title implies, the book contains a unique collection of recipes and cooking tips that will assist the culinary enthusiast in preparing a diverse repertoire of fabulous international dishes. The recipes emphasize Italian cooking, as they were accumulated by two generations of Italian women.

The narrative tells the story of one of those women, the author's mother, Sara, who faced extraordinary challenges as a young adult. By the age of 25, Sara's mother had passed away, her son had been born with problems, her husband was unfaithful, and she had become the sole caretaker of her paralyzed father. With Sara's courage, combined with her sense of adventure and humor, she overcame those challenges to lead a fascinating life. Sara was lost in a revolution in Baghdad, lived in a haunted house in Brazil, and was later caught in an avalanche in Peru. With these and many other stories, the title of the book takes on a secondary meaning: Sara's lifetime itself was a feast--a feast of experiences.

Hungry for Comfort: The Pleasures of Home Cooking

Author: Rose Murray

Spiced with reminiscences and culinary wisdom, Hungry for Comfort invites readers into Rose Murray's cozy country kitchen of her youth to listen and learn. With sections devoted to soups, casseroles, stews, roasts, menus for family celebrations and casual entertaining, and Rose's stories about the joys of cooking and the methods and secrets of her grandmother and mother, this collection feeds both body and soul.

Food Coach or Party Fun

Food Coach

Author: Judy Davi

Let Judy Davie be your personal food coach in the kitchen-you will power through your life! In Hollywood, the stars now not only have personal trainers, they also have food coaches. The trend is taking off all over the world and Judy Davie is Australia's pioneer food coach. In The Food Coach, Judy teaches us how to eat healthy without sacrificing flavour and without feeling like we've missed out. Filled with easy and quick recipes for scrumptious meals and snacks, this book will change your attitude to food, the way you feel, and the way you look.

New interesting textbook: Think Big or The Teenage Investor

Party Fun!

Author: New Holland

Now parents can find all the answers for preparing and holding memorable birthday parties for their kids! This guide takes you through every planning stage step-by-step, from making the invitations to choosing a theme and providing entertainment. The 20 inspiring party ideas include Plundering Pirates, Teddy’s Picnic, Skateboard Extreme, Funky Fashion Sleepover, Tenpin Bowling, Witches and Wizards, Boys’ Night Out, and Dolly’s Tea Party. Each celebration includes invitations, treat bags, food, party cake, and entertainment suggestions, and can be adapted to suit almost any age group. Many can be tailored to fit other special occasions, such as Valentine’s Day or Halloween gatherings. Illustrated throughout with full-color photographs, these creative festivities are so easy to arrange that children can be involved with many of the preparations.

Children's Literature

This is the ultimate themed party how-to book. It is sure to induce humility in all of us who are tempted to just take the birthday kids to Chuckie Cheese and be done with it. Every party plan in this handsome, oversized, paperback guide includes full color photos galore (150) to show you how to produce stunning parties—beginning with invitations, party decor, and treat bags. Directions then move along to four recipes for party food, four games or activities with directions, and a stunning cake. Party plans (twenty) include "Baby's First Birthday," "Plundering Pirates" (my favorite), "Hearty Party" (Valentine-y), "Teddy's Picnic," "Skateboard Extreme," "Funky Fashion Sleepover," "Tenpin Bowling," "Boys' Night Out," "Dolly's Tea Party," "Travel to Toyland," "Bling Bling Beads," "Wintry Wishes," "Chocolate Factory," "Mesmerizing Mermaids," "First Day at School," "Upside Down Back to Front" (this is a great idea-filled party—hot dogs on the outside of the buns), "Wrestling Fever," "Career Capers" (good for a graduate), and last but not least, "Ballet." An index of recipes, a set of templates for cakes and cookies, and a nice introduction round out this extravagantly illustrated book of archetypal parties. It is very British, with some mystifying ingredients like "Prestik" and "Edible glitter" and I am still puzzled where you get those black candy cannonballs for the pirate party and Marie biscuits that show up in about a third of the recipes. Jenny Dodd is also author of Party Ideas For Children. Since the Family Fun Parties: 100 Party Plans for Birthdays, Holidays, and Every Day by Deanna F. Cook seems to have gone out of print, the next best comparable title isSharron Krull's That Was the Best Party Ever! How to Give Birthday Parties Kids Will Never Forget () and Mike Artell and Pam Schiller's Parties Kids Love () which I always admired because it included children's book titles that tie to each archetypally themed party, and as we all will agree, books are the most important gift of all and the only ones you can open again and again. Reviewer: Gwynne Spencer

At the South East Asian Table or Rush Hour Recipes

At the South-East Asian Table (Images of Asia Series)

Author: Alice Yen Ho

Food as a daily meal or as a religious offering is fundamental to the cultures of South-East Asia. This new volume in the popular Images of Asia series explores the multifaceted aspects of food in South-East Asia. Beginning with a historical and sociological survey of South-East Asian food and eating habits, it goes on to discuss the ingredients and spices used in the region, the character of the food markets, the changing styles of the kitchens, and the different styles of cooking and eating that have evolved over the years. A final chapter examines common South-East Asian sayings based on the food and culinary habits of the region.

Go to: How to Make Simple and Safe Home Herbal Remedies or Encylopedia of Hair Removal

Rush-Hour Recipes

Author: Jean Par

Starved for time? Now you can prepare a meal, eat, and run out the door in under an hour. Turn to Rush-Hour Recipes -- ready in no time!

Table of Contents:

	The Company's Coming Story	6
	Foreword	7
	Breakfast	8
	Pizzas, Sandwiches & Wraps	14
	Breads & Quick Breads	32
	Salads	40
	Soups	51
	Side Dishes	61
	Main Dishes	68
	Desserts	127
	Plan-Ahead Dishes	134
	Measurement Tables	150
	Tip Index	151
	Recipe Index	152
	Mail Order Form	158

Cocina Vegetariana Saludable or Everyone Can Cook Appetizers

Cocina Vegetariana Saludable

Author: Janet Swarbrick

Healthful meals need not sacrifice tremendous flavor, as this series of substantial vegetarian meals makes clear. Recipes for appetizers, side dishes, soups, main courses, and desserts are included in each cookbook, and all keep nutrients and vitamins in mind when designing their delicious dishes. Full color photographs accompany recipe explanations throughout.
 

Sabor tremendo puede acompañar comidas sanas cuando recetas son creados tan atentamente como son en esta colección de libros de cocina vegetariana y sustancial. Entrantes, sopas, acompañamientos, platos principales, y postres deliciosos son todos ideados con nutrición, grasas, y vitaminas en mente. Por todos fotografía linda acompaña las recetas.

Books about: QBQ The Question Behind the Question or Made to Stick

Everyone Can Cook Appetizers: Over 100 Tasty Bites

Author: Eric Akis

No fuss food for the big fest.

Hosting a big party can be a lot of work, and having to prepare food for that party can drive you over the top. Now, Erik Akis, in his third book in the Everyone Can Cook series, has come to the aid of hosts everywhere with Everyone Can Cook Appetizers. With delicious recipes that are easy to follow, this book will make anyone more confident with their party platter.

By including drinks and recipes for all sorts of occasions, Akis has guaranteed a party menu for all your festive events complete with classy canapés, Asian appys, pate, dips, sports appys, cocktails, and of course, desserts. Recipes include:

• Stilton Mousse Canapés with Walnuts


• Mini Lemon Pepper Crab Cakes


• Pork and Ginger Gyoza


• Gazpacho Shooters


• Black Currant Jelly-Filled Mini Shortbread.

Beautifully photographed with suggestions to create bold new flavors for each dish, Everyone Can Cook Appetizers gives us finger food with flair for cooks of all levels.

Edible Ideologies or Gardeners Table

Edible Ideologies: Representing Food and Meaning

Author: Kathleen LeBesco

Edible Ideologies argues that representations of food-in literature and popular fiction, cookbooks and travel guides, war propaganda, women's magazines, television and print advertisements-are not just about nourishment or pleasure. Contributors explore how these various modes of representation, reflecting prevailing attitudes and assumptions about food and food practices, function instead to circulate and transgress dominant cultural ideologies. Addressing questions concerning whose interests are served by a particular food practice or habit and what political ends are fulfilled by the historical changes that lead from one practice to another in Western culture, the essays offer a rich historical narrative that moves from the construction of the nineteenth-century English gentleman to the creation of two of today's iconic figures in food culture, Julia Child and Martha Stewart. Along the way, readers will encounter World War I propaganda, Holocaust and Sephardic cookbooks, the Rosenbergs, German tour guides, fast food advertising, food packaging, and chocolate, and will find food for thought on the meanings of everything from camembert to Velveeta, from salads to burgers, and from tikka masala to Campbell's soup.

Interesting book: The Elements of Effort or Heinermans Encyclopedia of Anti Aging Remedies

Gardener's Table: A Guide to Natural Vegetable Growing and Cooking

Author: Richard Merrill

In an indispensable book that will be a godsend for any home gardener or fresh-food enthusiast, noted horticulturist Richard Merrill and award-winning cookbook author Joe Ortiz (of "Village Baker" fame) team up to deliver the ultimate, no-nonsense, down-to-earth, simple-to-use guidebook to cooking from a kitchen garden. 50 recipes.

Library Journal

The natural link between kitchen gardening and cooking is seamlessly conveyed by Merrill, who directs the horticultural department at Cabrillo College, and Ortiz, who wrote the award-winning The Village Baker: Classic Regional Breads from Europe and America. Assuming nothing, they start with basic instructions for designing a garden and outfitting a proper kitchen. Organic methods--for building the soil, starting and growing vegetables, and controlling pests--dominate the book, but the authors also include instructions for using fresh produce and recipes for condiments, stock, and vegetable dishes. Finally, a "Grow-It & Cook-It Compendium" conveniently lists vegetables by plant family, culinary uses, botanical name, detailed growing information, and harvesting and storage tips. This book isn't as extensive as Anna Pavord's classic, The New Kitchen Garden (DK, 1996), which includes fruit and herb information, but it's still a good general guide. Recommended for public libraries.--Bonnie Poquette, Shorewood P.L, WI Copyright 1999 Cahners Business Information.

Fundamentals of Meal Management or Just Me Cookin in Germany

Fundamentals of Meal Management

Author: Margaret McWilliams

Fundamentals of Meal Management has been revised in its 5^th edition to incorporate the influences of contemporary lifestyle and world politics on meal management in restaurants, institutions, and the home. It fully addresses the challenge in meal management, which is to prepare foods that meet our physical and psychological needs while also helping to achieve and maintain a healthy weight. Focused around increasingly important safety and health concerns about the food supply and nutrition in the United States, it provides an in-depth study of this broad-based management challenge. Updated information in this edition includes: extensive examination of the causes of food-borne illness and ways to help assure food safety, Food Insights to add interesting information about today’s food supply, manners in the cultural milieu, kitchen planning and organization, current dietary recommendations and requirements, and much more. For anyone preparing meals for home or business settings.

Look this: GETTING SERVICES FOR YOUR CHILD ON or Healing with Qualities

Just Me Cookin in Germany

Author: Dawn Marie Schrandt

Dawn Schrandt, the author of Just Me Cookin, brings you her new exciting cookbook called Just Me Cookin In Germany.

A complete cookbook, from brunch to soups and salads to entrees and desserts, this cookbook is filled with more than 280 easy-to-follow German recipes adapted for the American kitchen. A combination of traditional and contemporary recipes blends the best of the country's old and new cuisines.

Table of Contents:

	Acknowledgements	ix
	Foods of Germany	1
	Brunch	9
	Appetizers - Vorspeisen	39
	Salads - Salate	60
	Soups - Suppen	80
	Breads - Brote	103
	Side Dishes - Beilagen	131
	Main Course - Hauptspeise	155
	Desserts - Nachtisch	197
	Dessert Sauces - Nachtischsosse	255
	Merry Christmas in Germany "Frohliche Weihnachten in Deutschland"	267
	German Christmas Recipes "Deutsche Weihnachtsrezepte"	274
	Food Vocabulary - Worterbuch	325
	Spice Glossary - Gewurze	334
	Equivalent Measurements--Aquivalente Masse	378
	Cooking Terminology--Kochterminologie	380
	Index	391
	About the Author	401

500 Desserts or Rediscovering Rikyu and the Beginnings of the Japanese Tea Ceremony

500 Desserts: From Simple Classics to Wickedly Indulgent Treats

Author: Ann Kay

Choose from classics such as profiteroles, lemon meringue pie and apple crumble to experiment with more exotic international dishes like tiramisu or brandy-soaked borracho cake from Spain.

Book about: Magic Salsa or Roots and Recipes

Rediscovering Rikyu and the Beginnings of the Japanese Tea Ceremony

Author: Herbert Plutschow

Rediscovering Rikyu presents the first comprehensive, book-length study of the celebrated Japanese tea master Rikyu (1522-91), considered the father of the Japanese Tea Ceremony (cha-no-yu). For the first time, Rikyu's tea is considered as a profoundly important political as well as a socio-religious ritual in response to the dramatic changes taking place in the country at large: the hundred-year civil war -- Sengoku or Warring States period -- was finally coming to an end and the process of political unification under the strong military leadership of Oda Nobunaga (1534-82) and Toyotomi Hideyoshi (1537-98) had begun. A key focus of the book is the author's research into why Rikyu's tragic suicide was a necessary outcome of the emerging conflict between ritual, art and politics. The study also provides remarkable insights into a sixteenth-century Japanese sense of beauty commonly called wabi -- a simple, often austere beauty displayed in tea to unite host and guests as equals. In addition, Rediscovering Rikyu provides new and interesting insight into what links Rikyu's wabi tea with Zen Buddhism and ultimately to ritual and the state.

Table of Contents:

1	Introduction	1
2	The Setting For Tea	15
3	Rikyu's Life and Thought	74
4	Rikyu's Tea	110
5	Rikyu's Disciples	143
6	Rikyu's Legacy	165
7	Rikyu's Displays	184
8	Afterwords	191
	Endnotes	195
	Bibliography	209
	Index	217

Burst of Flavor or Romance of Wine

Burst of Flavor: The Fine Art of Cooking with Spices

Author: Kusuma Cooray

"In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem)." "Several dishes - a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis - are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions. Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A glossary explains the characteristics and origin of the spices and herbs used in the recipes."--BOOK JACKET.

Table of Contents:

Foreword by John Morton, Provost, Kapiolani Community College, University of Hawai'i

Interesting book: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

Romance of Wine

Author: Ben Gal

From the first vineyard planted by Noah, to Robert Louis Stevenson's remark that "wine is bottled poetry, " The Romance of Wine provides a fascinating insight into the role that wine has played throughout the centuries.

Taste of Memory or New and Easy Method of Cookery

Taste of Memory: Food and Gardens Have Taken Marion Halligan to Some Surprising Places . . .

Author: Marion Halligan

In prose as sensuous and seductive as a beautiful flower and a tasty dish, Marion Halligan embarks on a wandering journey into her novels, between past and present, across continents and laboring in gardens and kitchens. This inviting memoir celebrates the great oral tradition of cooks who pass on recipes out of the love of friends, food, and gardens.

New interesting book: Dirección de Personal de ventas

New and Easy Method of Cookery

Author: Elizabeth Cleland

"Elizabeth Cleland was a cook and teacher of cookery in Georgian Edinburgh. Her New and Easy Method of Cookery was published in 1755 and is the second printed recipe book published in Scotland the same year of its publication, Lady Margaret Home of Wedderburn suffered a paralytic stroke and was looking for a companion to look after her, the household, and her three grown-up sons, still living at home. Her choice fell on Christina Home, her niece, who seems to have been trained for this task by attending Elizabeth Cleland's School for Young Ladies in Edinburgh and it was her copy of A New and Easy Method of Cookery that was kept in the library of Wedderburn Castle after her death in 1772. Christina Home's cousin, of course, was the builder of Paxton House. How suitable, therefore, that this facsimile should be printed to celebrate the restoration of the kitchen at Paxton House which must have resounded to the very instructions that we read printed on the pages here." Peter Brear's introduction makes plain some of the essential characteristics of Scottish cookery at this time: in other words, that it was predominantly English. But Cleland's work, although not including endless specifically 'Scottish' dishes, does have very much a Scottish feel to it - in the language, in the implements used, and in the weights and measures. All in all, this is essential reading for anyone interested in the domestic history of 18th-century Scotland.

Beginners Grub or 50 Fabulous First Courses

Beginner's Grub

Author: Alastair Williams

This volume is designed to introduce people of all ages to the kitchen, show them around that somewhat unfamiliar room and transform them, with minimal pain, into competent cooks. Alastair Williams offers over 150 simple recipes interspersed with witty anecdotes.

Interesting book: JavaScript for Dummies or PCs Just the Steps for Dummies

50 Fabulous First Courses: Simple and Delicious Ways to Start the Meal

Author: Christine Ingram

With inspiration for every occasion, the book features classic recipes such as Wild Mushroom Soup, Chicken Liver Pate and Leek and Onion Tarlets.

Joe Tildens Recipes For Epicures or Cooks in My Kitchen

Joe Tilden's Recipes For Epicures

Author: Joe Tilden

"Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast. Ever since his death his many friends have been trying to learn the culinary secrets which made a repast of his devising so delicious. He had given his recipes to but few, and those few his most intimate friends and fellow spirits. One of the most favored of his old companions has given this complete collection of his recipes for publication. "

See also: Candyfreak or The Savory Secrets Of Dodis Home Cooking

Cooks in My Kitchen: Tales and Recipes from a Cooking School

Author: Gail Norton

Over the years, Calgary's Cookbook Co. Cooks has become a centre for culinary knowledge in Western Canada. Gail Norton shares her favorite recipes--her own and those created by a variety of chefs. Contributors include David Forestell, Victoria Adams, Michael Allemeier and Geoff Last as well as a host of others. And the recipes range from the best way to pre-pare stock to Stilton Shortbread and Savoury Tarte Tatin with Cognac Pork Tenderloin. Each recipe is designed to make it easy for even a novice cook to tackle.

Table of Contents:

	Introduction	vii
	Pantry	1
	Saucing	15
	Appetizers	37
	Soups and Salads	73
	Poultry and Meat	95
	Fish and Shellfish	129
	Vegetables and Side Dishes	147
	Pasta and Grains	173
	Desserts	193
	Index by Author	222
	Index by Ingredient	224

Seasons or International Cooking for the Kosher Home

Seasons: A Year of Great Tastes

Author: DK Publishing Inc

Enjoy the finest flavors each season with this blend of traditional home-cooking and inspirational ideas where the essence of good cooking is simple, fresh ingredients picked when ripe and naturally in season.

Interesting book: The Elephant and the Dragon or Ronald Reagan

International Cooking for the Kosher Home

Author: Betty S Goldberg

A stinulating new cookbook featuring exotic dishes from countries as diverse as Tahiti, Peru, Armenia, Mexico, India, Russia, and Japan-to name just a few.

Publishers Weekly

In a carefully prepared and often enticing collection, the author of Chinese Kosher Cooking adapts international dishes to the American palate and to kosher dietary restrictions. Veal (instead of pork) scrapple, chicken Kiev stuffed with pareve margarine seasoned with parsley and dill, and seafood-free paella are typical of recipes avoiding prohibited foods or food combinations. Cooks following kosher guidelines who want to try some new flavors will find much to enjoy in the recipes and in the discussions opening each chapter. From Europe there is cottage cheese ``strudel,'' cream of mushroom soup and broccoli with garlic sauce. Basted herb-and-spice chicken, duck in pomegranate sauce, and nut rolls in honey syrup originate in the Middle East. Asia and the Pacific Islands contribute spicy vegetable fritters, fish marinated in lime and macadamia-nut pie, while the Americas offer fried tortillas with cheese, salmon with cream dressing and hot blueberry pudding. Illustrated. (February)

Library Journal

Goldberg, author of Chinese Kosher Cooking , now tackles global cuisine, and does an admirable job. In sections on Europe, the Middle East, Asia and the Pacific Islands, and the Americas, she includes international recipes for dishes not usually found in kosher cookbooks. Thoughtful and informed background information is given with each recipe, and while a few dishes seem a bit too Americanized, her kosher adaptations make good sense. Recommended. JS

Frozen Cocktails or Country Wild

Frozen Cocktails (Quamut)

Author: Quamut

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

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

Don’t forget your umbrella.

Frozen margaritas and frozen daiquiris aren’t the only icy palate-pleasers in a bartender’s repertoire. These frozen drink recipes from the Four Seasons restaurant will make any summer day extra special—and you can double, triple, or quadruple the recipes as necessary to serve guests at parties. Learn to make:

• Fruit-based frozen drinks
• Chocolate and white chocolate freezes and more

New interesting textbook: One Hundred Stretches or Breast Health and Common Breast Problems

Country Wild

Author: David Larkin

In this, the third volume of David Larkin's Country series, the author takes the country lover or property owner beyond the house, grounds, and gardens to the forest and uncultivated open spaces. With an artist's eye for the right image and a unique way with words, Larkin educates and inspires. Whether the subject is wildflowers and how they tell the time of day; wild food (complete with recipes)--from fruits and nuts to weeds and mushrooms; or wild animals and how to identify their tracks in snow or earth, Larkin brings to all these and more an infectious love for living with nature and its ways.

Traditional Gardening magazine praised Country's Wisdom's "fascinating bits of history, lore, practical advice and other interesting information wrapped into a lyric text that forms a paean to country living." Country magazine placed it at "the top of our wish list...like a letter from a knowledgeable friend whose reflections and observations can by turns amaze and amuse." The same is certainly true of Country Wild.

Alcohol Gender and Culture or Single Malt Whiskey

Alcohol, Gender and Culture

Author: Gefou Madianou

Europeans constitute twelve and a half percent of the world's population but consume fifty percent of the recorded world production of alchohol. The role of alcohol sometimes social, sometimes ceremonialplays a significant role in the cultural, religious and social identities of these countries. The majority of studies on alcohol have ignored the importance of cultural variation.

In Alcohol, Gender and Culture, the contributors show how different groups define the proper use of alcohol, how state policies may affect drinking behavior, highlighting how beverages and combustibles must be seen in relation to each other. From this it is shown how important socio-cultural distinctions are made between and within ethnic groups, socio-economic groups, genders and religious ideologies. What one drinks, how one drinks, with whom, and where all influence not only how alcoholic substances are perceived, but how social relations are experienced as well.

Alcohol,Gender and Culture presents material from Greece, Spain, France, Hungary, Sweden and Ireland to show how the social construction of drinking may provide an analytical tool with which to approach different socio-cultural groups. The contributors demonstrate how any cultural group can be compared to another through its attitudes to alcohol. Alcohol, Gender and Culture is an invaluable reading for students and scholars of anthropology, cultural history and gender studies.

New interesting textbook: Pasta Perfection with DVD or Salads and Side Dishes from around the World

Single Malt Whiskey: An Italian Passion

Author: Umberto Angeloni

A tribute to a culture that has made whisky its drink of choice. The perfect gift for the whisky lover of Italian culture. Highlights essentials for enjoying whisky such as decanters and appropriate foods.

One Dish Meals from Popular Cuisines or Six Plates Over Texas

One Dish Meals from Popular Cuisines: Chinese, Mexican, Italian, Japanese, Thai

Author: Su Huei Huang

A trilingual culinary excursion to five countries whose recipes have always tantalized our taste buds. Master Chef Su-Huei Huang has selected a kaleidoscope of sumptuous offerings in this fabulous collection. From Fried Dumplings of China to Mexican Shrimp Fajitas, Lasagne di Carne of Italy to the famous Pad Thai, and even Japanese Udon in Broth, four master chefs share each nation's family pride in easy to follow instruction.

Look this: Recetario Para la Buena Salud or Onions Leeks and Garlic Volume 19

Six Plates Over Texas

Author: Jason M Marshburn

Texas, in its long and beautiful history has had immigrants from every corner of the globe. Texas has been ruled by Spain, France, Mexico, Confederacy, and of course the United States. Texas was even an independent nation for nine years. The cuisine of Texas has been influenced by its history. This book will cover the traditional dishes of Texas, as well as some contempory ones. Spanish and Mexican inspired dishes such as, enchiladas and chili are included. French in the form of Cajun/Creole inspired dishes such as, shrimp creole, etouffee, and gumbo are included. Southern dishes such as fried chicken and catfish are in here as well. This cookbook is the only one you will need if you want to cook and eat as big as the folks do deep in the heart of Texas.

Jam Manufacture Its Theory and Practice or Soul of Southern Cooking

Jam Manufacture - Its Theory and Practice

Author: William C Jago

Originally published in 1919, this is a wonderfully detailed book about the art of producing jam. Although it addresses larger scale production, all of its hints, tips and recipes are equally useful in the smaller kitchen.Contents Include - Raw Materials-Fruits, sugars, pectinous or jelly producing bodies, Citric and tartaric acids, preservatives - Apparatus and Plant-Machinery used for preliminary treatment of fruit and other raw materials, Heat producing apparatus and boiling pans, receptacles, pots and jars, etc., cleaning and sterilising plant for same - Manufacturing Operations-Gooseberries, strawberries, cherries, raspberries, loganberries, black currants, apricots, peaches, oranges {marmalade}, plums, apples, pears, quinces, mixed fruit jams, fruit jellies. - Bottled Fruits- Fruit, bottles bottling, heating or sterilizing process, canned fruits - Packing And General Handling of Jams - Chemical And Biological Examination of Raw Materials and Finished Substances - Other Preserved Fruit Products and Allied Manufactures- Mince Meat, table jellies

Book review: Better than Take out or 500 Best Value Wines in the LCBO

Soul of Southern Cooking

Author: Kathy Starr

This spellbinding cookbook from the heart of the Mississippi Delta collects a fine black cook's recipes from a hard-scrabble heritage. It recounts rituals of surviving and enduring while rejoicing in the family ties that bind and in the magic of creating hearty meals from make-do ingredients. The foods described by Kathy Starr rise out of the common experiences of Deep South blacks, who established a distinct kind of cooking. Its "soul," the author confides, comes from the art of simmering. Its heritage is preserved here in a fascinating collection of recipes that capture the essence of black foodways in the American South.

Cookin Cajun Cooking School Cookbook or Wild Olive

Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans

Author: Lisette Verlander

We've included both traditional and more up-to-date recipes, as well as the tips, techniques, and ingredient information you'll need to share the secrets of South Louisiana's spirited cooking. Cookin' Cajun Cooking School's family stories illuminate traditional celebration lore in New Orleans' unique Creole culture, where a Big Easy goo time is always accompanied by great food.

Interesting textbook: Scentsational Weight Loss or The Basics of Strength Training

Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Something New in Sandwiches or Complete Fish and Game Cookbook

Something New in Sandwiches

Author: Whit

Originally published by Kegan Paul in 1932, this book gives you sandwiches with such verve and imagination that you will never view this popular object in the same way again. There are sections on hot sandwiches, special savory sandwiches, vegetarian sandwiches, sweet supper sandwiches, biscuit sandwiches, afternoon tea sandwiches, sandwiches for the nursery, picnics, and railway journeys. Sandwich devotees will have to worship at this author's shrine.

Go to: MCTS or Crashing the Gate

Complete Fish and Game Cookbook

Author: A D Livingston

Whatever your favorite fare and preferred cooking methods, you'll find no-fuss recipes and easy-to-follow instructions to help you bring your catch to table.

Library Journal

Livingston's comprehensive cookbook/ guide was originally published as Outdoor Life's Complete Fish and Game Cookbook (1986); this revision contains about 20 percent new material. The text displays the author's usual mix of quirky wit and vast knowledge of his subject. Some of the recipes seem rather nostalgic, but how many cookbooks cover "Rattlesnakes, Armadillos, and Varmints"? Libraries where the first edition was popular will want the revised version, as will other collections serving an appropriate clientele.

Cooking Salmon and Steelhead or Welcome to Culinary School

Cooking Salmon and Steelhead: From the Water to the Platter

Author: Scott Haugen

Never before have so many unique approaches to preparing salmon and steelhead been captured in one volume. With more than 130 recipes, this beautifully illustrated book offers many diverse options; never again will you wonder how to cook fish. Combining their backgrounds and worldly travels to nearly 30 foreign countries, the authors integrate many of their favorite tastes into this book. Their studies of spices and culturally rich cooking styles have allowed them to merge distinctly exotic flavors from around the globe. The result is a collection of unparalleled tastes and easy-to-follow, original recipes. Whether you regularly dine on salmon and steelhead, or simply savor the cuisine on special occasions, this book is a valuable asset to any cook's collection

Table of Contents:

	Dedication	4
	Introduction	5
	Appetizers	8
	Salads & Soups	28
	Entrees	46
	One-Dish Meals	72
	Exotic Tastes	86
	Marinades & Rubs	102
	Outdoor Cooking	120
	Stuffed Fish	134
	Plank Cooking	146
	Wine Selection	160
	Preparation	161
	Cleaning & Cooling	162
	Scaling Your Catch	164
	Filleting Your Catch	165
	Steaking Strategies	170
	Choosing A Market Fish	172
	Freezing Uncooked Fish	174
	Freezing Ready-To-Cook Fish	178
	Canning Fish	180
	Cooking Tips	183
	Index	184

New interesting book: Poverty Vulnerability and Agricultural Extension or The Most Typical Avant Garde

Welcome to Culinary School: A Culinary Student Survival Guide

Author: Daniel Traster

Welcome to Culinary School delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry.  More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone is emphasized throughout and in-text interviews reinforce the book’s   universal appeal. Suggested tasks are provided at the end each chapter and encourage readers to develop study skills, credentials and strategies that will yield the ultimate goal—success in the culinary field.

Food Soul or Low Carb Slow Easy

Food & Soul: Easy and Tasty Vegetarian Cookery

Author: Nayna Dattani

Sure to be a staple in any vegetarian kitchen, this cookbook shows how tofeed the soul as well as the body, by emphasizing that when cooking in a peaceful, loving frame of mind, the resulting food will nourish the emotions as well as the body.

Vegetarianism is becoming an increasingly popular lifestyle choice, as more people are becoming vegetarians for ethical, ecological and health reasons as well. This is the first vegetarian cookbook that feeds the soul as well as the stomach, showing how the consciousness of the cook directly impacts the food, and thus affects the bodies, minds and emotions of those who eat the meal.

Complete with rich color photographs and simple instructions, Food & Soul offers a wealth of culinary delights including: appetizers; soups; main dishes; sauces and chutneys; side dishes; desserts; cakes and decorations; breads, pastries and scones; drinks; and jams, cheeses and yogurts.

Also included is a brief, yet informative, overview of the benefits of a vegetarian diet, as well as a general explanation of elements necessary for optimum health including vitamins, minerals, fiber and antioxidants-good for anyone with diabetes, heart problems, and obesity, or anyone looking to enjoy better physical and mental health.

The cookbook is fully indexed and includes American measurements as well as metric conversions.

New interesting textbook: Understanding Public Policy or Sherman

Low-Carb, Slow & Easy

Author: Frances Towner Giedt

Award-winning author Frances Towner Giedt has created the most accessible and appealing collection ever of more than 150 low-carb recipes especially for the slow cooker. The ingredients are readily available, the preparation minimal, the carbs low, and the cooking no-fuss. From appetizers to desserts, and everything in between, these recipes range from updated classic comfort foods to creative combinations and flavorings. So even the most health-conscious reader can throw in some ingredients, switch on the slow cooker, stir once or twice-and kick back. Plus, this one-of-a-kind cookbook includes:

- The latest health information on modified and low-carb diets
- Easy-to-prepare dishes for every occasion
- Recipes ideal for people with diabetes and heart disease
- Directions for adjusting cooking times
- Hints for intensifying flavor
- Comprehensive nutritional analysis and food exchanges for each dish

Author Biography: Frances Towner Giedt is the veteran writer of many health cookbooks, written between 1970, when she first adopted a low-carbohydrate lifestyle, and today. She holds a degree in Foods and Nutrition, with graduate work in Dietetics, and a second degree in Journalism.

Malt Whisky or Provence of Alain Ducasse

Malt Whisky: A Contemporary Guide

Author: Graham Moor

A region by region guide to Scottish distilleries.

Look this: My Life as a Pancreas or Live Large

Provence of Alain Ducasse

Author: Alain Ducass

Foremost French chef, Alain Ducasse travels extensively throughout the world, searching for what makes every country special. In his new book Ducasse shares his discoveries of America's best products and producers. Simple and carefully selected, he captures the precise ingredient and reveals an aspect of its flavor. With the best edibles alphabetized - from almonds to zucchini - this is an ode to the American terroir, a travel into a land of excellence.

Author Bio: Alain Ducasse, the imaginative and exacting master of contemporary Mediterranean cuisine, is hailed internationally as the greatest chef of his generation. He is chef of two three-star restaurants: Louis XV in Monte Carlo and Alain Ducasse in Paris.

Curtis Aikens or Chocolate Lovers Wire O Journal

Curtis Aikens': Guide to the Harvest

Author: Curtis G Aikens

"Guide to the Harvest" is a handy companion which will help you select and prepare fresh fruits and vegetables of all types, both everyday and exotic. Aikens shares the results of his fifteen fascinating years in the produce business and as a television chief, offering a wealth of information about grading, seasonal quality, and nutritional value for more than seventy-five types of produce. He also offers detailed information on varieties, value, regional sources, and storage. Useful to both the novice and the accomplished cook, his book is arranged by type of produce--fruits, vegetables, nuts, and herbs--and alphabetically within each type. It features lots of helpful tips and anecdotes, and more than 150 recipes, including many vegetarian options.

New interesting book: PhotoShop Classic Effects or AOL For Dummies

Chocolate Lover's Wire-O Journal

Author: Lora Brody

Other than perhaps a nine-course meal made entirely of chocolate, what could be more perfect for the chocolate lover in your life? Inspired by Lora Brody's Chocolate American Style, the journal in this collection will satisfy even the most intense chocolate cravings. This Wire-O journal, divided into sections for white, milk, and dark chocoalte, is perfect for recording that unforgettable treat.

Taste of Murder or Sauces for Savory Dishes

Taste of Murder

Author: Jo Grossman

Recipes from a talented corps of writers who know how to cook, with delicious anecdotes, some sound advice on where and when to eat what you've just learned how to cook, and even recipes for foods you've never heard of. Some contributors are Lilian Jackson Braun, Donald E. Westlake, Anne Perry, Tony Hillerman, Carol O'Connell, Parnell Hall and, of course, Anthony Bourdain.

Interesting textbook: Wine Aficionado or Low Carb Gourmet

Sauces for Savory Dishes

Author: Michel Roux

A collection of classic and contemporary sauces for all types of meat, poultry, and game. Recipes include rich gravies as well as light, healthy sauces. All recipes are creative and easy to make in your kitchen at home. Each sauce is explained simply and clearly with photography of techniques and finished sauces.

Brunch or Vegetarian Cooking for Starters

Brunch: Recipes for Cozy Weekend Mornings

Author: Georgeanne Brennan

Whether you have a special occasion to celebrate or you simply want to spend time with family and friends, hosting a brunch is the perfect opportunity. With more than fifty delicious recipes and six fresh ideas for serving them with style, Brunch offers a variety of ways to enjoy this favorite midday meal.
The recipes are grouped into six chapters to help you put together a complete menu. Choose from starters, egg dishes, morning sweets, main dishes, side dishes, and beverages. Also included are eight multicourse menus and suggestions for party themes.
In addition, six "idea spreads" offer smart suggestions for setting the table, creating a centerpiece, assembling a buffet, brewing great coffee, preparing the perfect pot of tea, and setting up a cocktail bar. Lavishly photographed, Brunch contains all you need to know to create the perfect daytime party for any occasion.

Table of Contents:

Introduction     7
Starters     17
Egg Dishes     31
Morning Sweets     51
Main Dishes     71
Side Dishes     89
Beverages     106
Brunch Menus     120
Index     124

Book review: Gestão de Recurso Humana

Vegetarian Cooking for Starters: Simple Recipes and Techniques for Health and Vitality (For Starters Series)

Author: Blanche Agassy McCord

Start enjoying tasty meat-free meals with this simplified guide. Includes dozens of favorite recipes from Ananda's kitchesn.

Publishers Weekly

This brief simple introduction includes. . . easy-to-follow recipes and also offers practical information for cooks, such as the best ways to cook grains and legumes, how to prepare tofu, and different ways to dry roast nuts and seeds. True beginners will appreciate the fact that this primer assumes no prior knowledge or experience with vegetarian cooking.

What People Are Saying

Nancy Mair
An excellent introduction to the philosophy and basic techniques of vegetarian cooking. Highly recommended for newcomers to the vegetarian lifestyle and for their family and friends who want to cook for them.
— Author of Simply Vegetarian! and The Intimate Vegetarian

Venturesome Vegetarian Cooking or Book of Tea

Venturesome Vegetarian Cooking: Bold Flavors for Meat- and Dairy-Free Meals

Author: J M Hirsch

Venturesome Vegetarian Cooking busts the veggie mold, focusing on flavor and innovative recipes, rather than on philosophy and persuading tofu to taste like tenderloin. These are great recipes that just happen to be vegetarian.

This mother-son team offers more than 150 recipes (and more than 100 color photographs) that are simple enough to pull together during the week, yet daring and delicious enough for dinner parties. This is vegetarian cooking for people who love to eat. Packed with advice for keeping cooking easy, efficient and always an adventure, the book includes a world of meat- and dairy-free meals drawn from the authors' culinary explorations-Spanakopita from Greece, Crostini and pasta from Italy, Pad Thai and aromatic soups from Thailand, Sushi and earthy noodle dishes from Japan, and plenty of comforting favorites from home like Creamy Mashed Potatoes, Fluffy Biscuits, Rich Gravy and Thick Corn Chowder.

See also: Optimal Digestive Health or Essence Total Makeover

Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

The Cup of Humanity     1
Tea ennobled into Teaism, a religion of aestheticism, the adoration of the beautiful among everyday facts
Teaism developed among both nobles and peasants
The mutual misunderstanding of the New World and the Old
The Worship of Tea in the West
Early records of Tea in European writing
The Taoists' version of the combat between Spirit and Matter
The modern struggle for wealth and power
The Schools of Tea     17
The three stages of the evolution of Tea
The Boiled Tea, the Whipped Tea, and the Steeped Tea, representative of the Tang, the Sung, and the Ming dynasties of China
Luwuh, the first apostle of Tea
The Tea-ideals of the three dynasties
To the latter-day Chinese Tea is a delicious beverage, but not an ideal
In Japan Tea is a religion of the art of life
Taoism and Zennism     33
The connection of Zennism with Tea
Taoism, and its successor Zennism, represent the individualistic trend of the Southern Chinese mind
Taoism accepts the mundane and tries to find beauty in our world of woe and worry
Zennism emphasizes the teachings of Taoism
Through consecrated meditation may be attained supreme self-realisation
Zennism, like Taoism, is the worship of Relativity
Ideal of Teaism a result of the Zen conception of greatness in the smallest incidents of life
Taoism furnished the basis for aesthetic ideals, Zennism made them practical
The Tea-Room     51
The tea-room does not pretend to be other than a mere cottage
The simplicity and purism of the tea-room
Symbolism in the construction of thetea-room
The system of its decoration
A sanctuary from the vexations of the outer world
Art Appreciation     73
Sympathetic communion of minds necessary for art appreciation
The secret understanding between the master and ourselves
The value of suggestion
Art is of value only to the extent that it speaks to us
No real feeling in much of the apparent enthusiasm to-day
Confusion of art with archaeology
We are destroying art in destroying the beautiful in life
Flowers     87
Flowers our constant friends
The Master of Flowers
The waste of Flowers among Western communities
The art of floriculture in the East
The Tea-Masters and the Cult of Flowers
The Art of Flower Arrangement
The adoration of the Flower for its own sake
The Flower-Masters
Two main branches of the schools of Flower Arrangement, the Formalistic and the Naturalesque
Tea-Masters     107
Real appreciation of art only possible to those who make of it a living influence
Contributions of the Tea-Masters to art
Their influence on the conduct of life
The Last Tea of Rikiu

Daughter of Heaven or Black Hunger

Daughter of Heaven: A Memoir with Earthly Recipes

Author: Leslie Li

Now in paperback, the powerful, touching memoir of a Chinese-American woman, in which taste becomes the keeper of memory and food the keeper of culture when Nai-nai, her extraordinary grandmother, arrives from mainland China.

Author Biography: Leslie Li is the author of Bittersweet: A Novel and coauthor of Enter the Dragon, a book of children's plays based on Chinese folktales. She has written for various publications, including the New York Times, Gourmet, Saveur, and Travel & Leisure. She divides her time between New York City and Vermont.

Publishers Weekly

Like an amuse bouche, each vignette in Li's memoir tantalizes with a taste of Li's life as a Chinese-American in suburban New York, leaving readers longing for more delicious tidbits. Li chronicles incidents in her life from her 1950s childhood to her grandmother Nai-Nai's centenary in Guilin, China, in the 1980s. The essays lyrically show the tension in Li's family between her father and mother, between herself and her father, and most of all, between Li's American ways and her Chinese history. Li uses the food of her family to tell her stories: "At a Chinese table," she writes, "it's the unspoken words that count. The meal is the message." A silent meal with her Chinese-born father speaks more of the disintegration of her parents' marriage than explication could. She writes, "I... didn't want him to have to eat alone, not when my parents' marriage was dissolving, like the pierced egg yolk seeping and disappearing into his noodles." The prose comes most alive when Li focuses on Nai-Nai, who lived with the author's family for 15 years when Li was young. Leaping decades ahead, Li returns to China to visit her senile grandmother, and she begins to try to reconstruct Nai-Nai's life. The focus shifts as Li begins writing her novel, Bittersweet, and she includes some of her conjecture about the years her grandmother spent in the U.S. While readers may wish for yet more stories of Nai-Nai and of Li herself, the book is more than satisfying, and the mythical ending (Li recounts a fable of her own) is haunting. Agent, Joanne Wang. (May) Copyright 2005 Reed Business Information.

Kirkus Reviews

A Chinese-American daughter recalls the kitchen and its chores as a safe haven from the tensions within a family trying to assimilate while maintaining traditional values. It's not news that ethnic cooking forges a vital link to one's cultural heritage in the turmoil of the American melting pot. But Li (Bittersweet: A Novel, 1992), whose paternal grandfather was the first elected president of Nationalist China, conveys surprising depth of feeling in her description of food's impact on her upbringing. Though she begins with a somewhat self-absorbed series of girlhood recollections, the narrative quickly picks up steam with the arrival from China of her grandmother to put at least the culinary side of the house in order. Watching the aging Nai-nai sharpen her cleaver "with the single-mindedness of an axe murderer" on the flagstone porch of their suburban north Bronx home or dodging traffic to access the vegetable garden she has installed on the median of a nearby expressway, the author begins to plumb the relationship of food preparation to the integrity of a Chinese household. Knowledge is imparted with every meal. The painstaking shaping and even tinting of New Year's holiday bread to resemble a peach, for example, evokes that fruit's connotation of longevity, although the fiercely pragmatic Nai-nai suggests that eating the peach itself would probably be better for the teeth. Authentic recipes from Nai-nai and others appear at the end of most chapters. Some seem at first starkly minimalist, but American cooks who think they know their way around a wok may find themselves realizing they've never tried it exactly that way. (One surprisingly recurrent ingredient: brown sugar.) It's anunusual format, but the author artfully blends episodes of gastronomic education with often poignant recollections of a stern father who could never quite bridge the cultural divide between himself and an essentially American daughter. An engaging family portrait enriched by an insider's view of the Chinese kitchen. First printing of 30,000

New interesting book: Migraines for Dummies or Pocket Guide to the 12 Steps

Black Hunger: Soul Food and America

Author: Doris Witt

In 1889, the owners of a pancake mix witnessed the vaudeville performance of a white man in blackface and drag playing a character called Aunt Jemima. This character went on to become one of the most pervasive stereotypes of black women in the United States, embodying not only the pancakes she was appropriated to market but also post-Civil War race and gender hierarchies-including the subordination of African American women as servants and white fantasies of the nurturing mammy.Using the history of Aunt Jemima as a springboard for exploring the relationship between food and African Americans, Black Hunger focuses on debates over soul food since the 1960s to illuminate a complex web of political, economic, religious, sexual, and racial tensions between whites and blacks and within the black community itself. Celebrated by many African Americans as a sacramental emblem of slavery and protest, soul food was simultaneously rejected by others as a manifestation of middle-class black "slumming." Highlighting the importance of food for men as well as women, Doris Witt traces the promotion of soul food by New York Times food writer Craig Claiborne and its prohibition by Nation of Islam leader Elijah Muhammad and comedian turned diet guru Dick Gregory. A discussion of cookbook author Vertamae Grosvenor, who distanced herself from the myth of plantation mammy by reimagining soul food as "vibration cooking," sets the stage for Witt's concluding argument that the bodies and appetites of African American women should be viewed as central to contemporary conversations about eating disorders and reproductive rights. Witt draws on vaudeville, literature, film, visual art, and cookbooks to explore how food has been used both to perpetuate and to challenge racial stereotypes. Raising her fist in a Black Power salute, wielding her spatula like a sword, Aunt Jemima steps off the pancake box in a righteous fury. Doris Witt is associate professor of English at the University of Iowa.

Old Time Southern Cooking or Diabetic Sweet Tooth Cookbook

Old-Time Southern Cooking

Author: Laurie Stickland

In the days before food processors and microwave ovens, Southern cooking was not just a feast of flavors, it was a craft of artisans. Old-Time Southern Cookingattempts to recapture the traditional manner of cooking and eating in the south from the late 1800s until World War II. The authors have modernized these recipes in only one respect- by the mere fact that they have written them down. Many originals of the trade have long since passed on with their creators, but Strickland and Dunn have preserved more than 125 classics of the southern dinner table.

Some of the expected arrivals include grits, fried ham and red-eye gravy, corn bread, fried green tomatoes, and chicken and dumplings. Grouped into four categories- breakfast, weekdays, Sunday dinner, and special occasions- these are authentic recipes just as they were done generations ago in homes everywhere throughout the South mixed with stories and techniques as told by the contributors.

See also: Kodak Digital Photoguide or Php 6 Fast and Easy Web Development

Diabetic Sweet Tooth Cookbook

Author: Mary Jane Finsand

Use these tips and advice on sugar substitutes and tasty spices for making Chocolate Mint Dessert Drink, Cinnamon Swirl Bread, Crisscross Peanut Butter Cookies, Toasted Coconut Sauce, and a whole host of other delicious recipes. All pay strict attention to medical requirements necessary for diabetic diets; as well, complete, up-to-the-minute American Diabetic Association exchange lists are included, calories, carbohydrates and exchanges appear with each recipe, and microwave cooking instructions are given where applicable. 160 pages, 6 X 9.

All Natural Allergy Cookbook or Light Theology and Heavy Cream

All Natural Allergy Cookbook: Delicious Recipes Everyone Will Love!

Author: Jeanne Marie Martin

More than 250 recipes for people with allergies or sensitivities to common foods. Complete cooking and baking tips, buying guide, storage chart, food families chart, food glossary and book list.

Go to: Fresh Flavors of India or The Best American Recipes 2002 2003

Light Theology and Heavy Cream: The Culinary Adventures of Pietro and Madeline

Author: Robert Farrar Capon

In Light Theology & Heavy Cream, Capon returns to the kitchen to present a spirited collection of pieces he describes as culinary and theological snack food.

Frost Bite or Korean Cooking

Frost Bite: Everyday Food Fresh from the Freezer

Author: Susan Austin

Cooking for the freezer may seem like a strange concept to begin with, but it doesn't take long to realize how useful it can be. Your mealtimes will be more enjoyable and stress free, now that you've found the secret to organized catering. Including recipes for meals and food suitable for freezing, this book is full of tips as to the best way to freeze food including temperatures, storage time and containers. If the food doesn't freeze well then you won't find it here. Do you rush home from work hungry and tired, longing for a home cooked meal? Are you too busy to put in the time it takes to cook the meals you want? Frost Bite: everyday food from the freezer will show you how to prepare these meals to freeze and enjoy later, so you can have a beautiful meal in half the time it takes for a pizza to be delivered.

Interesting book: Complete Tai Chi or Sweet Dreams

Korean Cooking: Traditions, Ingredients, Tastes, Techniques, Recipes

Author: Young Jin Song

This book sets out to reveal the secrets of this great, unexplored, centuries-old culinary tradition in a way that is accessible, understanding, practical and achievable for the Western kitchen.

North Carolina and Old Salem Cookery or Nun Better Tastes and Tale from around a Cajun Table

North Carolina and Old Salem Cookery

Author: Beth Tartan

North Carolina & Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.

Book review: Blessed Health or The Beginners Guide to Yoga

Nun Better: Tastes and Tale from around a Cajun Table

Author: St Cecilia School of Sacred Heart

There's none better than the heavenly recipes from the heart of Cajun country, flavored with colorful stories captured from the 90-year history of the St. Cecelia School. Delightfully illustrated by a third generation graduate, you'll confess it's one special cookbook.

Cheeses of the World or Your Shirt Is Not an Oven Mitt

Cheeses of the World

Author: Bernard Nantet

Parmesan, Camembert, Edam, Gouda—these cheeses enjoy worldwide reputations. But have you heard of Picodon, Pultost, Caerphilly, and Manchego? And do you know their flavor, their texture, or their origin? "Cheeses of the World," with its array of full-color illustrations, provides answers. Detailed portraits of some two hundred of the most famous cheeses from thirty-seven countries illustrate and describe each according to type, production method, and appearance. In addition, this book establishes a system of classification for more than seven hundred different kinds of cheeses. And it explores, from antiquity until today, how the varieties of cheese developed and diversified....Gourmets, connoisseurs and amateurs alike will find in "Cheeses of the World" a synthesis of the many aspects of the delicacy known as cheese. Here, too, they will discover all the practical information needed to make discerning choices among the vast selection of cheeses available today.

BookList

Nantet and his collaborators, ably assisted by photographer Jean-Pierre Dieterlen, produce a paean to, purportedly, the world's different cheeses; but really they concentrate on Old World cheese history, manufacturing techniques, and classifications. Though some bias exists (most notably about the protection of European agriculture), the majority of the text straightforwardly describes over 700 cheeses in 37 different countries, each entry including an overture about the cheese's specific provenance, as well as details on shape, weight, type, and maturation process. Sandwiched in between this categorization process are illustrations, old and new, and the myths surrounding this milk-based product. Unfortunately, short shrift is given to the innovations of the New World, including Australia, New Zealand, and Central and South America.

Book review: Yoga for the Three Stages of Life or Tips for Good Living with Arthritis

Your Shirt Is Not an Oven Mitt!: A Kitchen Survival Manual with 150+ Foolproof Recipes

Author: Debbie Puent

Fast, cheap, and in control

This uncomplicated and enormously informative manual is all the culinary novice or klutz will need to cruise the kitchen like a pro, shop efficiently, cook delicious meals for one, or whip up impressive gourmet spreads for a party of friends using accessible, cost-friendly ingredients.
Featuring over 150 savory and sweet recipes that include incredible party dips and hors d'oeuvres, enticing entrees, and decadent desserts, alongside shopping tips, safety dos and don'ts, a glossary of cooking terms, and so much more, Your Shirt Is Not and Oven Mitt! is the indispensable kitchen tool (next to that oven mitt!) that provides the most painless approach to cooking.

Veg Out Vegetarian Guide to Washington DC or Colorado Cookbook

Veg Out Vegetarian Guide to Washington D.C.

Author: Andrew Evans

VegOut Vegetarian Guide to Washington D.C.

$12.95 t
U.S.

Regional/Travel

"Finally a dining guide to meet the needs of vegetarians, vegans, and veg-friendly people! This excellent guide leaves us hungry for editions targeting other regions of the country." -Susan Tauster, Group Publisher Vegetarian Times

"This guide is just what the health-conscious person needs when dining out." -John McDougall, M.D., founder of The McDougall Wellness Center

". . . the definitive resource for finding restaurants, salad bars, farmers markets, grocers and cafes that specialize in vegetarian or even the more strict vegan cuisine." -USA Today

"I am a big believer in the value of nutrition and a good, healthy diet. This guide is a great service." -Bill Walton, Named One of the 50 Greatest Players in NBA History

About the Author

Andrew Evans is a freelance travel writer who wrote the first full-length guide to the Ukraine and is doing a forthcoming guide to Kiev, both published by Bradt Travel Guides. When not on the road, he lives and works in downtown Washington, D.C. and is an amateur cook and photographer. Andrew has been a vegetarian for the past five years.

vegoutguide.com

Go to: In Our Image or Starved for Science

Colorado Cookbook: A Cornucopia of Colorado Cooking

Author: Golden West Publishers

Sample fishermen's fillets, gold miner's stews, Native American and Southwestern favorites. Includes recipes, facts and folklore about Colorado.

Barbecue or Cooking with Texas Highways

Barbecue (101 Essential Tips Series)

Author: Marlena Spieler

From preparing the fire to recipes for special marinades, this step-by-step guide breaks down barbecuing skills into 101 easy tips.

Handy guides that use pictures to give readers the information they need, 101 Essential Tips feature comprehensive coverage, beautiful full-color images, and straightforward, practical information on a wide variety of subjects. Every point can be absorbed quickly and easily with 101 authoritative tips that will make anyone an expert in an instant.

Look this: Malt Whisky or Recipe of the Week

Cooking with Texas Highways

Author: Nola McKey

From reviews of the Texas Highways Cookbook:

"This is the quintessential Texas cookbook."

—Books of the Southwest

"The oversize format, lovely color landscape photographs and...intelligent text are consistent with the cookbook's estimable fare."

—Publishers Weekly

Whether you're hungry for down-home barbecue and Tex-Mex, or you want to try more exotic dishes such as Paella Valenciana and Thai Pesto, Texas Highways has long been a trusted source for delicious recipes that reflect wide-ranging Lone Star tastes. The state's official travel magazine published its first Texas Highways Cookbook, which has sold 20,000 copies, in 1986. Responding to the public's demand for a new collection of the magazine's recipes, the editors are pleased to bring you Cooking with Texas Highways, a compilation of more than 250 recipes that are as richly diverse and flavorful as Texas itself.

Cooking with Texas Highways samples all the major ethnic cuisines of the state with recipes from home cooks, well-known chefs, and popular restaurants. It offers a varied and intriguing selection of snacks and beverages, breads, soups and salads, main dishes, vegetables and sides, sauces and spreads, desserts, and more. A special feature of this cookbook is a chapter on Dutch-oven cooking, which covers all the basics for cooking outdoors with live coals, including seventeen mouth-watering recipes. In addition, you'll find dozens of the lovely color photographs that have long madeTexas Highways such a feast for the eyes, along with tips on cooking techniques and sources for ingredients and stories about some of the folks who created the recipes. If you want to sample all the tastes of Texas, there's no better place to start than Cooking with Texas Highways.

Table of Contents:

	Acknowledgments	ix
	Foreword	xi
	State Fare: An Introduction	xiii
	Snacks & Beverages	1
	Breads	27
	Soups & Salads	49
	Main Dishes	79
	Vegetables & Sides	159
	Sauces, Spreads, & More	175
	Desserts	189
	Dutch-Oven Dishes	223
	Index	245

Cookies or Everything Classic Recipes Book

Cookies: More Than 200 Recipes

Author: Jill Snider

From classic chocolate recipes to wholesome treats.

Who can resist the offer of a homemade cookie? It's the perfect portable snack or small dessert. Best of all, cookies are as easy to make as they are delicious.

Cookies presents an extraordinary range of recipes—from the classics, to variations on the traditional childhood favorites, to new taste sensations. With color pages throughout and dozens of photographs, Cookies serves up plenty of inspiration and a great selection of delectable recipes, including:

• White chocolate fruit and nut cookies
• Chocolate caramel oat cookies
• Toffee chocolate almond chippers
• Chocolate chunk pecan cookies
• Triple nut biscotti
• Chocolate orange pinwheels
• Apricot thumbprints
• Milk chocolate peanut butter cookies
• Loaded oatmeal cookies.

The recipes are carefully tested to be fail-safe, and there are lots of helpful baking tips and techniques. There is information on using baking equipment, and a pantry guide to essential ingredients.

Table of Contents:

Acknowledgements
Introduction
Baking for Success

Drop Cookies
• 31 recipes Refrigerator Cookies
• 19 recipes Pressed, Cutout and Sandwich Cookies
• 20 recipes Shaped Cookies and Biscotti
• 28 recipes Cake Mix Cookies
• 17 cookies Chocolate Cookies
• 30 recipes Good for You, Too
• 15 recipes Not Just for Kids
• 14 recipes Shortbread and Holiday Cookies
• 30 recipes

Index

Interesting book: Hes Not Autistic but or Food Allergy

Everything Classic Recipes Book: 300 All-Time Favorites Perfect for Beginners

Author: Lynne Shirk

If you and your family are looking for simple, delicious meals that you can enjoy at home, look no further. The Everything Classic Recipes Book is an all-new collection of 300 great-tasting staple recipes for breakfast, lunch, dinner, tasty treats, and snacks. You'll find helpful tips and tricks for getting organized, along with two special chapters offering holiday classics and kids' favorites.

Features recipes for:

• French Onion Soup
• Pesto Pasta Salad
• >Buttermilk Pancakes
• Shepherd's Pie
• Stuffed Pork Loin
• Chicken Saltimbocca
• Grilled Tuna
• Peanut Butter Pie
• Strawberry Shortcake

With The Everything Classic Recipes Cookbook, you'll find hundreds of options for savory home-cooked meals and side dishes that won't take up tons of time or break the bank. With choices like these, you're guaranteed to please the whole family!

Author Biography: Lynette Rohrer Shirk is a classically trained chef. She attended the California Culinary Academy's Professional Chef Program, and she has worked in the kitchens of Wolfgang Puck's Postrio and Masa's. She has also worked in the pastry departments at Chez Panisse, Bizou, and Stars Palo Alto restaurants, as well as Williams-Sonoma, Inc.'s Corporate Headquarters. Ms. Shirk has had the honor of cooking at the James Beard House in New York City, and she has lectured at the Association for Education in Journalism and Mass Communication Annual Convention on the experience of writing and editing the 101 recipes for Wild Women in the Kitchen. She lives in Lewisville, TX.

Phase 2 Low Carb Recipes or Rapid Microbiological Methods for Food Beverages and Pharmaceuticals

Phase 2 Low-Carb Recipes

Author: Tricia Laning

Easy-to-prepare recipes-each with 8 grams or fewer net carbs-that will provide the variety sought in low carb meals.

Introductory chapter features low-carb menus and lists of "free foods."

Suggested shopping list, daily food journal, and the carb values of common foods.

Deliciously satisfying recipes for main dishes, soups and salads, sides, and desserts.

Recipes include nutrition information plus preparation and cook times.

All recipes are tested and approved by the Better Homes and Gardens® Test Kitchen.

Table of Contents:

TRA

Interesting textbook: Energy and Conflict in Central Asia and the Caucasus or Guide To Using The National Electric Code

Rapid Microbiological Methods for Food, Beverages and Pharmaceuticals

Author: C J Stannard

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the materials listed and organisms sought for foods, beverages and pharmaceuticals are much more varied. In this volume, leading experts from research and industry review the wide variety of approaches that are needed in an industrial setting. The methods described include electrometric techniques, ATP assay, and immunological methods for a wide range of organisms from salmonellas to viruses, each chapter drawing on the authors direct experience in industry to give a highly practical guide. The book should prove invaluable to those in the food, beverage and pharmaceutical industries, or in research and training, who require an up-to-date survey of the use of rapid microbiological methods.

Scotch Whisky Directory or Simple Italian Cookery

Scotch Whisky Directory

Author: Phillip Hills

In his earlier work, Appreciating Whisky, Phillip Hills introduced the novel if obvious idea that what matters about any liquor is its taste. He analyzed the flavors to be found in any good Scotch whisky and recruited experts to judge the whiskies themselves. Now, in The Scotch Whisky Directory, he has devised an easy but original way of presenting the individual flavors of whisky by means of a simple graphic. He applies this system to all the more important brands, showing what flavors are to be found in each. The judgments regarding the flavors have been made by four leading experts, recruited specially for the purpose. The result is an accessible, reliable, and objective consumer guide to how whiskies taste. Profiling 260 varieties, and highly illustrated with flavor charts and whisky labels, this book sets a benchmark for all future discussions of whisky or any other spirits.

Table of Contents:

	Introduction
	What the Directory is For	9
	How the Directory is Arranged	14
	How to Use the Directory	20
Part 1	Information
1	Scotch Whiskies	25
	Malt Whiskies	26
	Grain Whiskies	29
	Blended Whiskies	32
2	Brand Images: How Whiskies are Presented to the Public	35
3	Scotch Whisky Brands and Their Owners	46
	Owners	46
	Nomenclature	46
	List of Scotch Whisky Brands and Their Owners	50
4	The Flavour of Whisky	87
5	The Tasting: Who Did It and How	95
	Jim McEwan	96
	Richard Paterson	98
	David Robertson	99
	David Stewart	101
6	Flavour Profiles and How to Use Them	102
	How to Read the Flavour Profiles	102
	How to Use the Flavour Profiles	103
	Tasting Whiskies	105
	The Five-Star Rating System	107
Part 2	Evaluation
	The Whisky List	111
	Index	378

Go to: Island Lighthouse Inn or Olive Oil

Simple Italian Cookery

Author:

The first Italian cookbook published in America was compiled by an American who lived in Rome. In 1912, when this books was first published, Italian cooking was almost unknown in American, except to those who traveled in Italy. A popular misconception of Italian diet at the time was that it was composed chiefly of garlic and oil. This collection of recipes was published to show Americans a new cuisine. The book contains a few of the many ways to prepare pasta, or "Neapolitan Paste," and risotti. Also included are recipes for soups, meats, vegetables, and desserts.