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.

The Complete Guide to Foodservice in Cultural Institutions or Decoration Borders and Letters

The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants,Catering,and Special Events

Author: Arthur M Manask

Create, manage, and grow a successful foodservice operation in any cultural institution

The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.

A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions’ foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution’s mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:

• Use catered special events to encourage membership and sponsorship
• Develop and market a private special events program
• Create a restaurant that enhances the visitor experience
• Evaluate and assess in-house restaurants and special events programs
• Renovate or expand an existing foodservice operation
• Ensure food quality and safety

Go to: Microeconomía Intermedia:un Acercamiento Moderno

Decoration, Borders, and Letters: Marzipan, Modern Desert, Vol. 4

Author: Alain Escoffier

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

Table of Contents:

Basic Decorating Techniques.
Decorative Borders and Lettering.
Marzipan Decoration.
Examples of Professional Decoration.
Modern Desserts.
Glossary.
Glossary Cross References.
Acknowledgments/About the Translators.
Index.

Betty Crockers Best of Baking or Beer

Betty Crocker's Best of Baking

Author: Betty Crocker

Is there anything more delightful than the smell of fresh bread or muffins wafting from the kitchen? Remember the pleasure of freshly baked pies and cakes, the fun of making cookies? Then you ll want Betty Crocker s Best of Baking, which showcases everyone s favorite recipes, as well as great new ideas. Complete with chapters on breads including bread machine recipes; cookies; desserts cakes, pies and more; main and side dishes; baking for kids, and holiday baking, the book is bursting with delicious recipes that cover every occasion. Also included are tips, techniques and hints to turn anyone into a baking pro. Whether you are a new baker or an old hand, you ll find this book indispensable, as well as irresistible!

Table of Contents:

All About Baking.

Breads.

Cookies.

Main and Side Dishes.

Desserts.

Baking with Kids.

Holidays.

Index.

Book review: The Art of Spiritual Healing or The Acne Prescription

Beer: Domestic, Imported and Home Brewed

Author: Eve Adamson

Dive into the refreshing, intoxicating, exhilarating world of beer

Once upon a time, a beer aficionado had to be content with a mere handful of American-made brews. But now, with grocery store, package store, and beverage retailer coolers bulging with literally hundreds of different brands from all over the world, it's easy to get lost among the pilsners and stouts—and a challenge to decide which beer is right for the occasion.

Beer is the answer. This comprehensive, easy-to-use guide is the perfect companion for every lover of the miracle of malt and hops—including an exhaustive list and rating of the cornucopia of brews currently available, as well as helpful tips to assist the novice in distinguishing lager from ale, domestic from import, and choosing what beer to serve with dinner tonight. There are beer labels featured throughout to help you identify exactly what you're looking for—and there's even an invaluable chapter on home-brewing, for the eager do-it-yourselfer!

There's something for every serious beer drinker in Beer—the only handbook you'll ever need if you truly enjoy cracking open a cold one.

Family Table or Salmon Companion

Family Table: Where Great Food, Friends, and Family Gather Together

Author: Christy Rost

Gathering together around the table provides us with the opportunity to celebrate the most important things in life - love, family, good health, and good friends. Christy Rost is passionate about family meals. Besides flexibility, the key to successfully preserving the family meal is an arsenal of family-friendly recipes that emphasize the beauty of simple foods, fresh, wholesome ingredients, and reasonably priced wine selections. In this first cookbook by best-selling chef for Sur La Table, Christy Rost offers 250 mouth-watering recipes, well-balanced and do-able in a reasonable amount of time, and invites readers to gather everyone around the family table on a regular basis. Recipe selections range from all-American favorites to Caribbean, Chinese, French, Italian, Japanese, and Mexican cuisine. "The Family Table" is divided into four sections: Everyday Meals, Weekends, Entertaining at Home, and Holidays. Within each section, recipes are grouped by type (salads, entrees, side dishes, etc.) Also included are wine suggestions with many of the entrée recipes. "EricâЂ™s Wine Notes," written by a wine expert, contain three wine suggestions in order of least to most expensive.

Sample Recipes: Homestyle Meatloaf, Buttermilk Cornbread Muffins, Sunday Best Mashed Potatoes, Tomato Galette, Thick and Creamy Tortilla Soup, Grilled Marinated Pork Chops, Cape Cod Rice Pilaf, Apple Cranberry Muffins, German Apple Pancake, Mango Spinach Salad with Blackberry Vinaigrette, Portabella Mushroom Turnovers, Pink Rum Desire, Berries with Champagne Sabayon, Grilled Lemon Basil Chicken, Rack of Lamb Dijon, Roasted Herbed Pork Loin, Onion Souffle

Shirley Reis - KLIATT

Christy firmly believes in the importance of dining as a family because it strengthens the family unit. This book provides recipes for a wide variety of meals the family can enjoy together. Four main categories celebrate the following family dining opportunities: everyday dining, weekends, entertaining at home, and holidays. Within each of the main categories, the recipes are grouped according to function. Suggested wines are listed in the margin spaces of the recipes, which allows for them to either be ignored or incorporated within the meal if desired. Personal anecdotes accompany each of the recipes, making this cookbook both useful and easy to read. The wide variety of recipes range from simple meat loafs to special-occasion desserts. Some of the delectable recipes: Grilled Fajita Pocket Sandwich, Springtime Orange Cake, Prime Rib of Beef, Martin Yan's Sweet and Sour Chicken, German Apple Pancake, Chocolate Pound Cake, and Gourmet Caramel Apples. Christy Rost has cooked on numerous cooking shows; she has also been the food editor for Park Cities News and teaches cooking classes at Sur La Table. In addition, she has a popular website: www.easyentertain.com. KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Capital Books, 380p. illus. index., Ages 12 to adult.

Interesting book: Oriental Vegetarian Cooking or Purchasing for Foodservice

Salmon Companion

Author: Liz Clark

Healthy salmon recipes, from simple to elegant, in an easy-to-follow format that is the hallmark of the Country Life Series. This is the fourth title in the Country Life Series. Called the Julia Child of the Midwest she lives in Illinois, teaching cooking at the university level and at Baxter's Winery in Nauvoo, Illinois, the state's oldest winery.

Arranging the Meal or Gifts from the Kitchen For Dummies

Arranging the Meal: A History of Table Service in France

Author: Jean Louis Flandrin

The sequence in which food has been served at meals has changed greatly over the centuries and has also varied from one country to another, a fact noted in virtually every culinary history. Most food writers have treated the more significant alterations as stand-alone events. The most famous example of such a change occurred in the nineteenth century, when service à la française--in which the stunning presentation made a great show but diners had to wait to be served--gave way to service à la russe, in which platters were passed among diners who served themselves. But in Arranging the Meal, the late culinary historian Jean-Louis Flandrin argues that such a change in the order of food service is far from a distinct event. Instead he regards it as a historical phenomenon, one that happened in response to socioeconomic and cultural factors--another mutation in an ever-changing sequence of customs. As France's most illustrious culinary historian, Flandrin has become a cult figure in France, and this posthumous book is not only his final word but also a significant contribution to culinary scholarship. A foreword by Beatrice Fink places Flandrin's work in context and offers a personal remembrance of this French culinary hero.

Table of Contents:

Foreword, by Georges Carantino
Foreword to the English Language Edition: Jean-Louis Flandrin's World Order, by Beatrice Fink
Preface

PART ONE. THE STRUCTURE OF MEALS IN THE CLASSICAL AGE
1. Composition of the Classical Meal
2. Roasts
3. Entrées and Entremets
4. Composition of Meatless Meals

PART TWO. FOURTEENTH TO TWENTIETH CENTURIES: VARIATIONS IN THE SEQUENCE OF COURSES IN FRANCE
5. French Meals in the Fourteenth and Fifteenth Centuries
6. Sixteenth-Century Overview
7. Classical Order in the Seventeenth and Eighteenth Centuries
8. Innovations from the Revolution to World War I
9. Hidden Changes in the Twentieth Century

PART THREE. OTHER COUNTRIES, OTHER SEQUENCES
10. English Menu Sequences
11. Polish Banquets in the Sixteenth, Seventeenth, and Eighteenth Centuries

Postscript
Appendixes
A. Additional Material for Part Three
B. Dietetics and Meal Sequences
C. The Cuisine of the Renaissance
D. Additional Printed Sources
Notes
Bibliography
Index

Look this: Sokratischer Verkauf: Wie man Die Fragen stellt, Die den Verkauf Bekommen

Gifts from the Kitchen For Dummies

Author: Andrea Swenson

Whipping up delicious edible gifts for any occasion is a snap with this fun cookbook and packaging guide. From easy-to-follow recipes to creative presentation ideas, you’ll find everything you need to make special, personal gifts that taste great and look terrific. Step-by-step, professional food presenter and recipe developer Andrea Swenson shows you how to whip up tasteful delights for every holiday and occasion, including:

• Scrumptious chocolate candies, cakes and sauces
• Delicious cookies of every description
• Savory sauces and condiments
• Dreamy cakes, pies breads, scones and pretzels
• Edible and non-edible wrappings for your food gifts

Each chapter of Gifts From the Kitchen For Dummies gives you everything you need to get through the 75 recipes featured—from the basics of kitchen craft to more complicated preparation techniques. Here’s just a small sampling of the eye-popping, mouthwatering treats you’ll learn to make:

• Cranberry-walnut monkey bread, pineapple-ginger scones and prosciutto-fig quick bread and
• Pecan-cream pound cake and buttermilk-streusel coffee cake
• Chocolate truffles, piña colada candies and candy sushi
• Banana-mango chutney, grainy apricot mustard and scallion butter
• Almond and date mandlebrot, eggnog cookies, crispy cappuccino froths
• Strawberry-pineapple jam, sweet onion marmalade and pear-cranberry compote
• Almond paste “wrapping paper,” chocolate nest, pastillage containers
• Barbecue almonds, red pepper humus, South-of-Somewhere Salsa
• Lemon-lime icebox pie, plum-almond tart, orange cannoli pie

Expressiveyour love and delight your friends and family with the tasty, attractive, homemade treats you’ll find in Gifts From the Kitchen For Dummies.

Vegetarian Times Low Fat Fast Pasta or Cocina y Comidas Hispanas

Vegetarian Times Low-Fat & Fast Pasta

Author: Editors of Vegetarian Times

The next book in the series of Low-Fat & Fast cookbooks from the editors of Vegetarian Times magazine is Vegetarian Times Low-Fat & Fast Pasta. Pasta dishes are more popular than ever but some popular sauces and ingredients are high in fat. With Vegetarian Times Low-Fat & Fast Pasta, pasta lovers can have their favorite dishes without the fat. As with other books in this series, every dish will be easy enough to prepare in 20 to 30 minutes and will include a complete nutritional breakdown. Our on-going series with Vegetarian Times magazine includes Vegetarian Times Complete Cookbook, Vegetarian Times Beginner's Guide, and Vegetarian Times Vegetarian Entertaining.

Table of Contents:

Acknowledgments.

Introduction.

Pasta Glossary.

Chapter 1. Main Dishes.

Chapter 2. Sides and Salads.

Chapter 3. Sauces.

Index.

Books about: Applied Professional Ethics or Information Systems

Cocina y Comidas Hispanas

Author: Magdalena Andrad

Titles in THE ¡A LEER! EASY READER SERIES are specially created readers designed for use as a supplement to any beginning or intermediate Spanish course. The readers in this series are intended to be read for enjoyment as well as to increase students’ knowledge of the Spanish-speaking world. Cocina y comidas hispanas will teach students about the history of foods and food preparation in the Hispanic world and they will have a chance to try out recipes from each of the five regions featured.

Quick and Healthy or Victorian Christmas Cookery

Quick and Healthy: Recipes for Vibrant Living

Author: Julian Whitaker

Raclette celebrates this Swiss style favorite of melted cheese served with breads, meats, and vegetables. The book provides the reader with basic information regarding technique, tools, ingredients, and serving suggestions, while illustrating the ideas with instructional color photography. A must-have for all cheese lovers!

Look this: Manutenção Manual que Planeja e Planeja

Victorian Christmas Cookery

Author: Bruce T Paddock

This title jumps into the Christmas feast by spotlighting the tastes and fragrances of the American holiday. From Oyster Soup and Parsley Sauce to Currant Jelly and Yule Dollies, the book explores recipes and cooking ideas popular in the last century, but with the palate of the modern family in focus. If you'd like to know how the tradition of Christmas dinner started and sample some true American favorites, then this book is a must for your kitchen library. Easy to read with clear step-by-step directions, don't miss it this season.

Indoor Grilling or White Wine For Dummies

Indoor! Grilling

Author: Steven Raichlen

Indoors—It's the new outdoors

SPIT-ROASTED PRIME RIBS, crusty on the outside, moist and tender inside. Yes! CHICKEN UNDER A BRICK, heady with smoke and spice. Yes! CURRY-BRILLED LAMB KEBABS, POTATOES ROASTED IN THE ASHES, BAYOU WINGS, VANILLA-BRILLED PINEAPPLE WITH DARK RUM GLAZE—all of it infused with honest-to-goodness real-grilled flavor, and all of it cooked indoors. Yes!

Bursting with bold new ideas, 270 righteous recipes, and hundreds of tips and techniques—from how to season a cast-iron grill pan to buying brisket cut from the "flat"—Raichlen's Indoor! Grilling brings the guru's mastery of live-fire cooking indoors. New every day's a good day to grill.

Publishers Weekly

While Raichlen, who's made a television and book-writing career as an advocate of cooking over live fire, still believes that outdoor cooking is the best way to cook, he admits that isn't practical for apartment dwellers or those living in places with frigid winter temperatures or "grill-burying snowfall." He begins by describing and making recommendations for various indoor grilling devices, from the ubiquitous George Foreman to fireplace rotisseries, and then presents recipes in separate chapters for appetizers, beef, pork, lamb, burgers, poultry, seafood, sandwiches, vegetables, basics (rubs, compound butters and sauces) and desserts. Befitting its brawny subject, the book's chapters on appetizers and desserts aren't filled with frilly offerings that look nice but lack substance. Rather, Raichlen makes Gazpacho with hearty grilled tomatoes, and prepares Grilled Peaches with Bourbon Caramel Sauce using either a contact grill, grill pan, built-in grill or fireplace grill. When the recipe can be prepared on any indoor grilling device (and most recipes can be), Raichlen provides, in a separate box, specific instructions for each type of grill. Every recipe includes informative, enthusiastic headnotes, useful tips and clear, detailed instructions. But perhaps the book's greatest asset is its balanced use of hearty flavors. It's an intelligent cookbook packed with tasty ideas that will keep indoor grillers busy all year long. Photos. (Nov.) Copyright 2004 Reed Business Information.

What People Are Saying

"Full of fresh ideas that bring the glory of outdoor barbecuing indoors. Jump in and start cooking now!"
—Jacques Pépin

Book review: Wines of Spain or Cathers Kitchens

White Wine For Dummies

Author: Ed McCarthy

“Thoroughly enjoyable and easy to read. Every white wine drinker should read this.”
—Terry Robards, Senior Managing Editor, Wine Enthusiast Magazine

“This book is a ‘must’ if you enjoy the taste of wine! This excellent guide playfully educates amateurs, as well as experts, in the pleasures of drinking wine.”
—Michael Aaron, Chairman, Sherry-Leman, World Renowned Wine Shop, New York, NY

“...an insightful reference guide for the beginning taster or industry professional who has an appreciation of wine and wit.”
—Lynn Penner-Ash, President/Winemaker, Rex Hill Vineyards, Inc.

Do you know the difference between a Chardonnay, Pinot Grigio, and a Sauvignon Blanc? Are you frustrated by the vast number of white wines there are to choose from? Don’t panic, let White Wine For Dummies be your guide. Covering wine regions from all over the world, including California, France, New Zealand, South Africa, Germany, and Italy, this friendly reference provides answers to all your white wine questions. It tells you how to:

• Understand the key differences between white and red wines

• Distinguish white wine varieties by color, aroma, flavor, and texture

• Identify the grape type, region, and vintage with ease

• Explore the California wine revolution—from Chardonnay to Sauvignon Blanc

• Discover fine American wineries, from coast to coast

• Uncover the secrets of European white wines

• Select the right vintage and style to suite your taste

• Choose the right whitewine for any occasion

Written by two leading national wine experts, this authoritative guide features helpful charts, wine label examples, expert tips, wine tasting techniques, and priceless author recommendations. You also get:

• A fascinating introductory course in white wine explaining how it differs from red, its chief characteristics, how grape type and growing conditions influence taste, how to choose the right white wine for a meal, and more

• A region-by-region guide to the white wines of the world—from California and New York to New Zealand and South Africa to all the major European producers

With White Wine For Dummies by your side, you’ll soon be selecting white wines with confidence for every occasion.

Table of Contents:

Introduction.

PART I: A Course of White Wine.

Chapter 1: Beyond the Red Horizon.

Chapter 2: Accounting for Taste.

Chapter 3: Grape Expectations.

Chapter 4: The Seven Classic Types of White Wine.

Chapter 5: White Wine with Fish -- and More.

PART II: A World of White Wine.

Chapter 6: California Chardonnay.

Chapter 7: California Whites, Beyond Chardonnay.

Chapter 8: The White Wines of Oregon, Washington, and New York.

Chapter 9: White Wine Down Under -- Australia, New Zealand, and South Africa.

Chapter 10: Vin Blanc Français: The Great White Burgundies.

Chapter 11: Vin Blanc Français: Bordeaux and Beyond.

Chapter 12: A League of Their Own: Germany's White Wines.

Chapter 13: White Wines from Italy: More Than Soave and Pinot Grigio.

Chapter 14: Spain, Portugal, Austria, and Switzerland.

PART III: The Part of Tens.

Chapter 15: Ten Little-Known White Wines Worth Knowing.

Chapter 16: Ten Frequently Asked Questions about White Wines.

Chapter 17: Ten Palate-Pleasing Exercises for Savoring White Wines.

PART IV: Appendixes.

Appendix A: Pronunciation Guide.

Appendix B: Glossary.

Appendix C: Those Very Good Years: A Vintage Chart.

Index.

Reader Response Card.

Brennans of Houston in Your Kitchen or Our Texas Heritage

Brennan's of Houston in Your Kitchen

Author: Carl Walker

"My dear friend and chef, Carl Walker: One of America's Greatest Chefs. Wow!"—Emeril Lagasse, chef, restaurateur and TV personalityAt the acclaimed Brennan's of Houston, Chef Carl Walker artfully proves that Creole and Texas styles are kitchen-compatible. Capitalizing on fresh ingredients available at his back door, Chef Carl injects his culinary magic into every dining element and in Brennan's of Houston in Your Kitchen reveals the tips and techniques that make the breathtaking creations of his kitchen possible in yours. Featured are over 175 chef- and home-tested recipes, and stunning color photography inspires and instructs. With sidebars detailing creative entertaining hints, every element of this cookbook combines to present you with lagniappe—that "little something extra." will love this book!—Paul Prudhomme, chef and owner, K-Paul's Louisiana Kitchen

Author Biography: Trained in the U.S. Marine Corps, then at the Culinary Institute of America and Commander's Palace, CHEF CARL WALKER now resides in Houston.

Midwest Book Review

"...culinary author and chef Carl Walker draws upon his Creole and Texas styles of cooking that made Brennan's of Houston a very successful restaurant. Capitalizing on fresh ingredients, all of the recipes comprising this mouth-watering collection are kitchen-compatible and "user friendly". Enhanced with color photography, the recipes range from Chili-Fried Gulf Oysters; Creole Barbecued Shrimp; and Braised Red Cabbage; to Champagne Fennel Cream; New Orleans-Style Pralines; and Creole Bread Pudding Souffle. A master-piece of its kind, Brennan's Of Houston In Your Kitchen will prove to be an invaluable and popular resource for even the most novice of kitchen cooks seeking to replicate gourmet quality dishes for their family dining table!"

Look this: Information Systems Programming with Java or Survey of Accounting

Our Texas Heritage: Traditions and Recipes

Author: Dorothy McConachi

A patch work quilt of thirteen unique ethnic groups who poured their soups and stews into the Amercian melting pot- we read about cultures and food that have made Texas such a versatile state.

Internet Book Watch - Internet Book Watch

Our Texas Heritage: Ethnic Traditions And Recipes is a truly wonderful compendium and survey of the history of Texas food culture that is the result of the combined influences and culinary legacies of thirteen unique ethnic groups ranging from early Texas settlers down to the present day. From Grandma Techa's Menudo, Dark Irish Soda Bread, and German Potato Salad, to Ukrainian Pickled Mushrooms, Kneydlakh (Matzo Balls), Kransekage (Traditional Danish Wedding Cake), and Italian Baked Eggplant, Our Texas Heritage is an outstanding testament to the rich and diverse culinary spectrum that has fed and feasted Texas for more than two hundred years.

Edible Flowers or Untangling My Chopsticks

Edible Flowers: Desserts and Drinks

Author: Barash

Barash provides general gardening advice including detailed background and culture information for each of the 67 flowers featured in her book, and showcases 280 recipes using edible flowers from herbs, ornamentals, and vegetables. Highlights include recipes from 12 top chefs in the US and Canada. Photos.

Book about: Understanding International Conflicts or All Too Human

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Author: Victoria Abbott Riccardi

Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a plum job in advertising to move to Kyoto to study kaiseki, the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony. She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her.

Through special introductions and personal favors, Victoria was able to attend one of Kyoto’s most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline.

During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food—the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year’s, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea CookedSalmon Over Rice.

Untangling My Chopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.

The New Yorker

It's hard to understand how something that tastes sweet in one person's mouth, in another person's mouth can taste so bitter," a friend tells Abe Opincar, whose memoir, Fried Butter, explores the ways in which memory dictates gustatory preference. For others, it's a matter of social class. In Rosemary and Bitter Oranges, Patrizia Chen's grandfather banned onions and garlic for their rusticity; years later, Chen served him a dish laced with the forbidden seasonings. He praised her culinary genius. "But Nonno never found out about my Machiavellian deviousness," she writes. "I loved him too much to show him, at the end of his life, how his inflexibility had deprived him of one of life's great pleasures.

In South India, as Shoba Narayan relates in her memoir Monsoon Diary, food is enriched by ritual importance, from the choru-unnal (the first meal of an infant) to the elaborate feast that commemorates a marriage. When she left Madras to attend school in the United States, Narayan craved bowls of yogurt and rice to ease her homesickness: "While the foreign flavors teased my palate, I needed Indian food to ground me."

Rather than seeking refuge in food from home, Victoria Abbott Riccardi, a New Yorker, learned to refine her taste buds during a year in Kyoto. In Untangling My Chopsticks, Riccardi recalls her exploration of chakaiseki, a ceremonial meal of simple, seasonal courses that reflect the ritual's monastic origins. "Like a junkie, I initially craved my stimulants," she writes. "But then, ever so slowly, I started tasting -- really tasting -- the ingredients. It was like entering a dark room on a sunny day."

(Andrea Thompson)

Publishers Weekly

In 1986, two years out of college and restless at her job with an ad agency, Riccardi left New York to spend a year in Kyoto, where she lived with a Japanese couple and attended an elite school devoted to the study of kaiseki, a highly ritualized form of cooking that accompanies the formal tea ceremony. From her adoptive "family" she learned about Japanese home cooking and Kyoto's food markets. At the kaiseki school, she was introduced to an art form in which everything is symbolic, from the food and utensils to the colors of the guests' kimonos. Immersion in Japanese cuisine taught her about the country's history, culture and art as well as its cooking, so that even a meal in an ordinary restaurant left her feeling that she had "visited a museum, heard a fascinating lecture, opened several gorgeously wrapped gifts, and consumed the essence of spring in Kyoto." In her delightful and unusual culinary memoir she includes 27 recipes. A few, such as summer somen with gingered eggplant, are for dishes she was served at a Zen temple. Some, including miso-pickled romaine stems wrapped with smoked salmon, and red and white miso soup with sea greens, are from kaiseki meals in which she participated. Others, such as chicken and rice egg bowl, "Japan's quintessential comfort food," are representative of everyday fare. Although many of the ingredients used in these recipes are unusual, Riccardi, who writes for such magazines as Eating Well and Bon App tit, makes them sound worth searching for. (May) Copyright 2003 Reed Business Information.

Bay Fetes or Oil and Vinegar

Bay Fetes: A Tour of Celebrations Along the Gulf Coast

Author: Inc The Junior Service League of Panama City

The Junior Service League of Panama City presents its third cookbook, Bay Fetes, which is an entertainment cookbook with pages full of vivid color photographs and recipes highlighting the flavors and history of Florida's Gulf Coast. From a candlelight dinner for two to a holiday cocktail party and more, this book helps create the perfect event.

Interesting textbook: Inteligencia Cultural:un Guía de Funcionamiento con la Gente de Otras Culturas

Oil and Vinegar

Author: Favorite Recipes Press

Oil & Vinegar highlights Tulsa's unique history as the "Oil Capital of the World," featuring exclusive cover artwork by Tulsa's own Otto Duecker, a nationally recognized artist featured in hundreds of private and public collections worldwide. This collection of both day-to-day and gourmet recipes is sure to help you strike it rich in your own kitchen.

Great Book of Chocolate or Simpler the Better

Great Book of Chocolate: The Cocolate Lover's Guide with Recipes

Author: David Lebovitz

DAVID LEBOVITZ was a pastry chef at Chez Panisse for 12 years and at Bruce Cost's critically acclaimed Monsoon restaurant in San Francisco. He attended Callebaut College in Wieze, Belgium, and has trained at the Ecole Lenotre in Paris. Named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle, he teaches cooking classes throughout North America and leads culinary tours in Paris and other European cities. He is the author of Room for Dessert and Ripe for Dessert (both HarperCollins), and a collaborator on The Baker's Dozen Cookbook (Morrow). His articles have been published in numerous magazines and newspapers. David lives in San Francisco and Paris.

Interesting textbook: Certified Ethical Hacker Exam Prep 2 or The Secret History of al Qaeda

Simpler the Better: Easy Italian

Author: Leslie Revsin

125 quick-and-easy recipes for swift, sophisticated cooking

Today’s home cooks demand books that provide quick, convenient ways to serve tasty meals. That’s what The Simpler The Better series is all about. This unique cookbook features 125 short, fabulously appealing Italian recipes that require only three to eight ingredients, three easy steps, and a maximum cooking time of 30 minutes. From savory soups to sweet desserts, readers can choose among such delights as Rosemary-Pepper Pizza Bread; Fresh Arugula, Blood Orange, and Fennel Salad; Linguini with Butter, Parmesan Cheese, and Mushrooms; Chicken Breast with Pancetta and Sage; and Figs with Orange and Basil. Acclaimed chef Leslie Revsin makes the recipes accessible but inventive enough to serve for company as well as for everyday dinners.

Plan a Fabulous Party or Wine Style

Plan a Fabulous Party... (In No Time Series)

Author: Tamar Lov

Have to plan a party? Whether you're planning the social event of the season or a meeting with your book club, getting organized, cleaning, shopping and cooking can take more of your time than you can afford. Plan a Fabulous Party In No Time can make party planning easy and fun! With more than 45 different party themes to choose from, and instructions on how to create your own, you will be supplied with all the shopping lists, to-do lists and menus you'll need to plan the perfect party. Even find out how to make store-bought foods and favors look like it took you hours of intense-labor to create at home! Some of the party ideas include:

• Holiday Parties
• Bitter Party (with an ex-boyfriend bonfire)
• Luau
• New Year's Eve Cocktail Party
• Wedding and Baby Showers
• Housewarming Party
• Retirement Party

You'll be able to step out of the kitchen and actually enjoy your next party with the help of Plan a Fabulous Party In No Time.

Table of Contents:

Introduction.

I. KNOW YOUR PARTY SELF.

1. Know Your Party Style.

    What Kind of Host Are You?

      Time and Money: Formal Versus Casual.

      Attitude: Classy Versus Kitschy.

      Creativity: Modern Versus Traditional.

      Partying with Your Style in Mind.

    A Party for Every Budget.

      No-Frills Fêtes.

      Midrange Merrymaking.

      Fancy Schmancy.

    Summary.

2. Choosing Party Venues.

    In the House.

      Meal and Cocktail Parties.

      Open Houses.

      Block Parties.

    Out of the House.

      Restaurants and Bars.

      Large Venues.

      Destination Parties.

    The Great Outdoors.

      The Park.

      Tailgate Parties.

      The Beach.

      Camping.

    Summary.

3. Party Basics.

    Selecting a Theme.

      Nontraditional Holiday Traditions.

      Mixing Up Occasion Party Themes.

      Serving Up Savory Meal Parties.

      Hosting a Theme-Based Party.

    Choosing Party Décor.

    Planning for Food and Drink.

      Understanding Party Food Basics.

      Planning Drinks for Your Party.

      Basic Tools for Dining and Drinking.

    Planning Party Entertainment.

    Napkin-Folding 101.

      Putting Your Party to Music.

      Incorporating Activities.

      Hiring Entertainment.

    Offering Party Favors.

    Summary.

4. Minding Your Ps and Qs.

    Putting Together a Guest List.

      Mixing Groups.

      Inviting People Who Hate One Another.

    Being a Good Host.

      Providing a Clean, Safe Environment.

      Greeting Guests Warmly.

      Making Introductions.

      Working the Room.

    Using (and Encouraging) Proper Table Manners.

      Leading by Example.

      Making Dinner Conversation.

    When Disaster Strikes.

      Letting Your Guests Know the House Rules.

      Handling Uninvited Guests.

      Putting a Stop to Rudeness.

      Managing Smoking, Alcohol, and Drug Use.

      Finding Love in Unexpected Places.

    Closing Down Shop.

      Coffee-Nature's Miracle Worker.

      Dealing with Stragglers.

      Thanking Your Guests.

    Summary.

II. THE PERFECT PARTY.

5. Planning Ahead.

    Planning a Party Budget.

    Setting a Party Date.

    Choosing a Theme.

    Deciding on the Party's Venue.

    Drawing Up the Guest List.

    Sending Out Invitations.

    Planning the Party Food.

      Making a Shopping List.

      Calculating Final Costs.

    Stocking Up on Beverages.

    Gathering the Necessary Tools.

    Decorating for the Party.

    Planning Entertainment or Activities.

    Choosing the Right Music.

    Buying Great (but Cheap!) Party Favors.

    Checking Over Your Final Budget, Shopping, and Tools Lists.

    Summary.

6. Counting Down.

    Doing It Ahead!

    To-Do Lists.

      The Shopping List.

      The To-Do List.

    Mastering Your Task List.

      Planning It Out.

      Everything in Good Time.

      Finalizing the List.

    Scheduling Your Time.

    Summary.

7. The Big Day: Successfully Hosting a Party.

    Checking the Status of Your Party Preparations.

      Reviewing Your Task List.

      Handling Any Emergencies.

      Taking "Snapshots" of Your Party Planning.

     Managing Your Party's Progression.

      Remembering Your Manners.

      Serving Up Food and Drink.

      Monitoring the Flow.

      Entertaining with Activities.

      Closing Down Shop.

    Summary.

8. The After Party.

    Mandatory Cleaning.

      Safely Storing Leftovers.

      Doing Only What's Necessary.

    Day-After Cleaning Up.

    Thanking Your Guests.

      Remaining Realistic.

      Disposing of Other People's Stuff.

      Thanking Your Helpers.

    Summary.

III. VARIATIONS ON A THEME.

9. Holiday Parties.

    New Year's Day Hangover Party.

    Valentine's Day Bitter Party.

    St. Patrick's Day Progressive Party.

    May Day Dessert Party.

    Independence Day Block Party.

    Labor Day Picnic.

    Halloween Costume Party.

    Multicultural Winter Party.

    Summary.

10. Occasion Parties.

    Birthday Parties.

      Birthday Picnic.

      Celebrating Different Birthdays.

    Showers.

      Wedding Shower.

      Other Types of Showers.

    Housewarming Parties.

    Office Parties.

      Menu.

      Office-Party Options.

    Summary.

11. Throwing a Theme Party.

    Clever Costume Parties.

      Reincarnation Party: Come as You Were.

      Other Creative Costume Parties.

    Gaming Parties.

      Dice Party.

      More Ideas for Fun and Games.

    Entertainment Is the Party.

      Pet-Together.

      More Group Gatherings.

    "Girly" Parties.

      Craft Party.

      More Girly Fun.

    Summary.

IV. PARTY PLANNING TOOLS.

A. References and Resources.

    Stores.

    Books.

B. Party Tools.

    To Have on Hand.

      Equipment.

      Electronics.

      Gadgets.

      Pantry.

      Freezer.

      Refrigerator.

      Linen Cabinet.

      Serveware.

      Other Essentials.

    Food and Drink Calculator.

    Budget Planner.

    Task List.

    Grocery Shopping.

Index.

See also: Labour in Power 1945 1951 or Information Technology for Management

Wine Style: Using Your Senses to Explore and Enjoy Wine

Author: Ed McCarthy

From the bestselling authors of Wine For Dummies, a different way to choose and enjoy wine

Because the choices in a wine store or on a wine list can seem limitless or intimidating, wine drinkers often stick with what they know, such as Merlot, or go with the choice made by a wine critic or a waiter. This appealingly straightforward and unintimidating guide will help wine drinkers discover what they like and make informed choices. The authors identify 12 wine styles, or taste categories, including four for red wine and four for white wine. For each style, the authors detail how it tastes, where it comes from, grape varieties that are common for the style, and a few recommended wines. The style "Soft, Fruity Red Wines," for instance, includes U.S. Merlots, Beaujolais, Burgundies and other Pinot Noirs, and southern Italian reds, among other wines. Complete with tips on pairing wine with food and a pull-out wine wheel to help readers remember the styles, this is the refreshingly different book wine drinkers have been waiting for.

Mary Ewing-Mulligan, Master of Wine, and Ed McCarthy, Certified Wine Instructor (New York, NY), are among the best-known, most widely respected wine experts in the United States. They have appeared frequently in the media, including on television's Food Network and CNNfn, and have written seven wine books in the For Dummies series.

Bibas Italy or Big Book of Vegetarian

Biba's Italy

Author: Biba Caggiano

Simple, delicious, authentic food from the great destinations of Italy, by one of the most beloved and best-selling authors in the category.

Americans love Italy: 4 million of us visit every year, and Rome and Florence rank number 1 and 2 of our favorite European cities. We also love Italian food: time and again, it’s rated our favorite international cuisine for home cooking and restaurant dining. In Biba’s Italy, renowned cookbook author and restaurateur Biba Caggiano shows why: here are the very best recipes from our very favorite cities, with travel tips galore on restaurants, bakeries, gelaterie, food markets, and cooking schools. And 100 delicious, simple, satisfying recipes:

• Classics from Rome’s trattorie, such as Veal Scallopine with Prosciutto, Sage, and Wine and Bucatini all’Amatriciana
• Florence’s hearty T-Bone alla Fiorentina and rustic Ribollita soup
• Irresistible Bolognese ragús and Roast Chicken with Pancetta, Potatoes, and Herbs
• Milano’s definitive versions of Osso Buco, Saffron Risotto, and Minestrone
• Shellfish Stew from the fish merchants of Venice

This is the food we love, presented with unparalleled authority, evocative atmosphere, and charming personal style: this is truly splendid food from splendid cities, by a splendid author.

Publishers Weekly

Caggiano's pleasing collection allows home cooks to follow the current fashion of spotlighting regional Italian cooking by sampling recipes from five cities Rome, Florence, Bologna, Milan and Venice. She offers full menus, from antipasti to dessert, with multiple options for each course so one can choose between familiarity and novelty: for example, with Venetian appetizers, she suggests comforting Whipped Creamy Salt Cod, or piquant Salame with Honey and Wilted Radicchio. From Tuscany, she offers recipes for Rigatoni Dragged with Florentine Meat Rag and Ricotta-Parmigiano-Spinach Dumplings. Caggiano (Biba's Taste of Italy) emphasizes seasonality, as with a Milanese Roasted Capon with Pancetta, Sage, and Rosemary, or Rome's delightful "La Vignarola," a springtime stew of fava beans, peas and artichokes. Though simple, many of the recipes are time-intensive, but are worth the effort. Along with the recipes, Caggiano includes brief but tantalizing descriptions of eating traditions in each city and recommendations for wines and ingredients. (Sept.) Copyright 2006 Reed Business Information.

Library Journal

Owner of Biba, a well-regarded restaurant in Sacramento, CA, Caggiano is also a cooking teacher and the author of five other cookbooks. In her latest, she presents recipes from Italy's "splendid cities": Rome, Florence, Bologna, Milan, and Venice. Each chapter opens with an introduction to the city and a sample menu of typical dishes, followed by 20 or so recipes, many of them from Caggiano's favorite restaurants. There are also sections on wine; lists of recommended restaurants and trattorias, food markets and cooking schools, and more; and helpful glossaries of food terms for each city. Caggiano was born in Bologna and has traveled extensively throughout Italy. Her new cookbook is a great travel guide as well. Recommended for most collections. Copyright 2006 Reed Business Information.

What People Are Saying

“Chock-full of information that only an insider like Biba would know, this is a book that every Italian food lover must have, and every Italian traveler should pack and take along on their travels.”—Michele Scicolone

Table of Contents:

Introduction: viii
Eating in Italy: xi
Rome: 2
Florence: 62
Bologna: 116
Milan: 174
Venice: 234
Basic Recipes: 296
Sources: 310
Acknowledgements: 311
Index: 312

Books about: QuickBooks 2007 All in One Desk Reference For Dummies or New Perspectives on Creating Web Pages with HTML XHTML and XML Comprehen

Big Book of Vegetarian

Author: Kathy Farrell Kingsley

An essential cookbook for vegetarians and vegans, this is the latest in the best-selling Big Book series. And you don't even have to be vegetarian -- just hungry -- to enjoy it. With the abundance of fresh, interesting vegetables, fruits, grains, and legumes found in today's markets, variety is now the spice of life for vegetarians too. This fabulous cookbook, overflowing with more than 225 recipes for cooking healthfully and creatively, is a one-stop guide to making the most of seasonal produce. From Eggs Florentine and Parmesan Pesto Sticks with Red Pepper Aioli to Thai Coconut Curry and Saffron Risotto Primavera, the recipes here are hearty and satisfying. This is the best kind of food -- great for everyday and sophisticated enough to please all palates. Add a chapter on meal planning, including handy sample menus, plus sources for unusual ingredients and this big book becomes a big must-have for any home cook, whatever kind of --vore they may be.