Canadian Cooking Books

Discover Dinnertime or Beyond The Little Brauhaus

2009-12-06T15:40:00.000-08:00

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

2009-12-05T11:58:00.000-08:00

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

2009-12-04T08:17:00.000-08:00

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.

	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

2009-12-03T04:36:00.000-08:00

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

2009-12-02T00:54:00.000-08:00

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

2009-11-30T21:13:00.000-08:00

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!

Cocina Vegetariana Saludable or Everyone Can Cook Appetizers

2009-11-29T17:32:00.000-08:00

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

2009-11-28T13:50:00.000-08:00

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

2009-02-23T15:36:00.000-08:00

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.

	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

2009-02-22T11:54:00.000-08:00

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.

Burst of Flavor or Romance of Wine

2009-02-21T08:13:00.000-08:00

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.

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

2009-02-20T04:31:00.000-08:00

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

2009-02-19T00:50:00.000-08:00

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

2009-02-17T21:09:00.000-08:00

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. "

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.

Seasons or International Cooking for the Kosher Home

2009-02-16T17:27:00.000-08:00

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

2009-02-15T13:46:00.000-08:00

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

2009-02-12T06:15:00.000-08:00

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

2009-02-09T15:44:00.000-08:00

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

2009-02-08T12:01:00.000-08:00

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

2009-02-07T08:19:00.000-08:00

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

2009-02-06T04:37:00.000-08:00

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

2009-02-05T00:55:00.000-08:00

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

	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

2009-02-03T21:13:00.000-08:00

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

2009-02-02T17:31:00.000-08:00

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

2009-02-01T13:49:00.000-08:00

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

2009-01-31T10:07:00.000-08:00

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

2009-01-30T06:25:00.000-08:00

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.

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

2009-01-28T14:26:00.000-08:00

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.

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)

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

2009-01-27T10:44:00.000-08:00

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

2009-01-26T07:02:00.000-08:00

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.

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

2009-01-25T03:21:00.000-08:00

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

2009-01-23T23:38:00.000-08:00

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

2009-01-22T19:57:00.000-08:00

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

2009-01-21T16:15:00.000-08:00

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

2009-01-20T12:32:00.000-08:00

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

2009-01-18T02:03:00.000-08:00

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.

Cookies or Everything Classic Recipes Book

2009-01-17T15:21:00.000-08:00

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.

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

2009-01-17T04:39:00.000-08:00

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.

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

2009-01-16T16:58:00.000-08:00

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.

	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

2009-01-16T08:16:00.000-08:00

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.

Betty Crockers Best of Baking or Beer

2009-01-15T21:33:00.000-08:00

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!

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

2009-01-15T11:51:00.000-08:00

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 entrÃ©e 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

2009-01-15T03:09:00.000-08:00

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.

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

2009-01-14T15:26:00.000-08:00

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.

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

2009-01-14T05:44:00.000-08:00

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

2009-01-13T19:02:00.000-08:00

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.

Brennans of Houston in Your Kitchen or Our Texas Heritage

2009-01-13T08:20:00.000-08:00

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

2009-01-12T20:38:00.000-08:00

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

2009-01-12T11:55:00.000-08:00

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

2009-01-12T01:13:00.000-08:00

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

2009-01-11T15:31:00.000-08:00

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.

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

2009-01-11T06:49:00.000-08:00

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

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.

Great Recipes Collection Grilling Gas or Charcoal or Good Housekeeping Great Baking

2009-01-10T19:07:00.000-08:00

Great Recipes Collection Grilling Gas or Charcoal

Author: Better Homes Gardens

If you can throw it on the grill, you can bet that Great Recipes Collection: Grilling Recipes has a recipe for it. The innovative recipes feature more than just burgers including pizzas, kabobs, side dishes, and much more. Instructions are included for both gas and charcoal grills. There is also a special chapter on smoke cooking.

Features include:

Special chapter of grilling basics
Grilling charts for meats, poultry, fish, and vegetables
Full-color photo of every recipe
Complete nutrition analysis for every recipe
Timesaving tips
Recipes with ingredients familiar to the home cook

Interesting book: Sviluppo di organizzazione: Un lettore della Jossey-Spigola

Good Housekeeping Great Baking: 600 Recipes for Cakes, Cookies, Breads, Pies, & Pastries

Author: Good Housekeeping

From sinfully delicious Boston cream pie to mouthwatering herb focaccia, here's every luscious recipe a baker could want--all triple-tested by Good Housekeeping for guaranteed success, the first time and every time.

More than 600 sweet and savory Good Housekeeping recipes, all shown in beautiful color photos, fill the pages of this home baker's must-have. These are the treats that bring back memories and create new ones for generations to come. They range from classic childhood favorites (moist and scrumptious brownies) to more unfamiliar delights like Oatmeal Quick Bread and tempting specialties such as elegant French fruit tarts. Of course, all the baking basics are here including useful information about: appliances from bread machines to immersion blenders; baking pans, sheets, and dishes that work best; plus the right ingredients and flavorings to have on hand. The book also features step-by-step techniques for each baking category. To please the nutrition-conscious cook, every cookie, cracker, soufflé, custard, pie, tart, and cake comes with a calorie count and key information on proteins, carbohydrates, fat, fiber, cholesterol, and sodium.

Food Engineering Aspects of Baking Sweet Goods or Nice Cup of Tea and a Sit Down

2009-01-10T09:25:00.000-08:00

Food Engineering Aspects of Baking Sweet Goods

Author: Serpil Sahin

Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar

Series Editor's Preface     ix
Preface     xi
About the Series Editor     xiii
About the Editors     xv
Contributors     xvii
Soft Wheat Quality   Edmund J. Tanhehco   Perry K.W. Ng     1
Functions of Ingredients in the Baking of Sweet Goods   Dasappa Indrani   Gandham Venkateswara Rao     31
Chemical Reactions in the Processing of Soft Wheat Products   Hamit Koksel   Vural Gokmen     49
Cake Emulsions   Sarabjit S. Sahi     81
Cake Batter Rheology   Serpil Sahin     99
Cookie Dough Rheology   Meryem Esra Yener     121
Technology of Cake Production   Suzan Tireki     149
Technology of Cookie Production   Suzan Tireki     159
Heat and Mass Transfer during Baking of Sweet Goods   Weibiao Zhou   Nantawan Therdthai     173
Physical and Thermal Properties of Sweet Goods   Shyam S. Sablani     191
Alternative Baking Technologies   Dilek Kocer   Mukund V. Karwe   Servet Gulum Sumnu     215
Low-Sugar and Low-Fat Sweet Goods   Manuel Gomez     245
Index     275

New interesting textbook: Derechos consuetudinarios de Ingeniería

Nice Cup of Tea and a Sit Down

Author: Nicey Wifey

Put a cup of tea in your hand, and what else can you do but sit down? This wonderful book is a celebration of that most British of life's cornerstones: taking a break, putting your feet up and having a breather.

There is, however, a third element that any perfect sit down requires and it is this: biscuits. As Nicey so rightly points out, a cup of tea without a biscuit is a missed opportunity. So from dunking to the Digestive, the Iced Gem to the Garibaldi, everything you'll ever need to know about biscuits is in this book, and quite a lot more besides.

Nut Gourmet or Applied Math for Food Service

2009-01-09T22:43:00.000-08:00

Nut Gourmet: Nourishing Nuts for Every Occasion

Author: Zel Allen

Learn how to prepare nuts in a variety of gourmet meals and find out about the amazing health benefits derived from eating nuts.

Interesting textbook: Foundations of Multinational Financial Management or The Mathematics of Finance

Applied Math for Food Service

Author: Sarah R Labensky

A Handbook for Food Service Costing acquaints readers with the basics of food cost controls through practical techniques useful in real-world situations. This book presents the mathematical skills necessary for food service professionals through a common sense, step-by-step approach and real life situations such as yield tests, the calculation of recipe costs, and the use of food cost percentages. It ensures that chefs are familiar with accurate measurements, portion control, and proper food handling, which are essential to the healthy bottom line of any food service operation. A valuable reference book for any food service professional.

Wine Heritage or Little Book of Olive Oil

2009-01-09T12:01:00.000-08:00

Wine Heritage: The Story of Italian-American Vintners

Author: Dick Rosano

Mondavi, Martini, Sebastiani, Gallo, Bargetto and Pirelli-Minetti. Who could deny the importance of Italians to the development of America's wine industry? It is little known that Italians have been planting vineyards and making wine in America since the early colonial days when Filippo Mazzei was the vineyard consultant for Thomas Jefferson. Grapes were planted and nurtured in virtually every corner of America where Italians settled. Wine making was as sacrosanct as making bread or pasta. Wine is inseparable from the Italian culture and is loved and revered as the "holy blood of the grape". It is one of the secrets of the healthy Mediterranean life style now preached by health experts.

Book review: Keeping Current with Texas Real Estate MCE or Electronic Commerce

Little Book of Olive Oil

Author: Nicolas de Barry

Flammarion presents its series of informative, richly illustrated guides, covering lifestyle and cultural topics. Find out everything you want to know about your favorite subject in one handy volume.

• Unique thematic treatment with extensive use of key words and cross-referencing
• Over 70 alphabetically organized bite-sized entries in every title
• Attractive slimline format
• 100 color illustrations
• Summaries of key facts and dates in easy-reference tables
• Exclusive buyer's guide or list of useful addresses to find out more

Doggie Desserts or Reflexions

2009-01-09T00:18:00.000-08:00

Doggie Desserts: Delicious Homemade Treats for Happy, Healthy Dogs

Author: Cheryl Gianfrancesco

This book is aimed at pet owners who want to feed their dogs healthy, homemade doggie treats.

Book review: Cuidar de Classificação de Resultados (NOC)

Reflexions

Author: Richard Olney

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.

Napa Valley Ultimate Winery Guide or Eggs 150 Great Recipes

2009-01-08T15:37:00.000-08:00

Napa Valley Ultimate Winery Guide

Author: Antonia Allegra

Brimming with both magnificent vistas and practical information, Napa Valley is the ultimate guide to a rich region. This new edition is not only fully updated, it includes three marvelous new winery profiles and boasts a fresh interior design -- and a fetching new cover. Whether it's a garden to die for, a tour that tops all the others, spectacular views, or a combination of virtues, these are the places worth seeing, and going back to again and again. Along the way, author Antonia Allegra delivers a lively survey of winemaking and local history and suggests great places to visit. Sidebars give directions, visiting hours, and highlights, and an appendix lists nearly every winery in the area. Illustrated with spectacular full-color photographs on practically every page, Napa Valley is as beautiful as it is informative -- a treasure for those who know Napa Valley as much as for those planning to visit.

	Foreword	10
	An Invitation
	Introduction	14
	Overview
	Map	20
	The Operations of a Vineyard Year	21
	Winery Tours
	Wineries by Napa Valley Region	24
	Wineries by Town	24
	Ideal Visiting Seasons for Wineries	24
	Wineries Recommended for Your Special Interests	24
	Triangle Tours	26
	The Wineries
	Artesa Winery	30
	Beaulieu Vineyard	34
	Beringer Vineyards	36
	Cakebread Cellars	38
	Chateau Montelena	40
	Chimney Rock Winery	42
	Clos du Val	44
	Clos Pegase	46
	Domaine Carneros	50
	Domaine Chandon	54
	Frog's Leap Winery	56
	Grgich Hills Cellar	58
	The Hess Collection Winery	60
	Robert Mondavi Winery	64
	Mumm Napa Estates	68
	Niebaum-Coppola Estate Winery	70
	Joseph Phelps Vineyards	74
	Pride Mountain Vineyards	78
	Rutherford Hill Winery	80
	St. Clement Vineyards	82
	St. Supery Vineyards and Winery	84
	Schramsberg Vineyards	86
	Silverado Vineyards	88
	Stag's Leap Wine Cellars	90
	Sterling Vineyards	92
	Sutter Home Winery	94
	Trefethen Vineyards	96
	V. Sattui Winery	98
	Resources
	Chambers of Commerce	102
	Educational Sources	102
	Libraries	102
	Museums	102
	Newspapers	103
	Magazines	103
	Touring and Wine Making
	On Touring Wineries	106
	On Wine and Wine Making	106
	On Barrels	107
	Directory
	A Directory of Napa Valley Wineries	110
	Index	119

Go to: Up in Smoke or Rapid Recovery Handbook

Eggs 150 Great Recipes: The Definitive Guide to Egg Cooking, with over 800 Stunning Step-by-Step Photographs to Instruct and Inspire

Author: Alex Barker

Expertly researched, this wonderful book contains a wealth of information about one of nature's most familiar and versatile ingredients - the humble egg.

Spice or Provence Harvest

2009-01-08T04:55:00.000-08:00

Spice: Recipes to Delight the Senses

Author: Christine Manfield

Many people use the bare minimum when it comes to spicing up their food, sticking with the standards of salt and pepper, cinnamon and nutmeg, oregano and basil. But spices should be a sensual feast that enlivens the palate, seduces the taste buds and tantalizes the mind. Spice is anything but dull, a cookbook love affair with the exotic and under-appreciated, and draws on spices and aromatics from countries such as Sri Lanka, Japan, Singapore, Tunisia, China, Thailand and Mexico.

Spice includes a plethora of delicious recipes such as Saffron Prawn Risotto, Asparagus and Fragrant Curry Sauce, Smoked Eggplant and Spicy Masala Sauce, and Tangelo Cardamom Ice Cream. With a comprehensive spice index, a description of the wide variety of spices available today and a huge selection of recipes including everything from appetizers to drinks and desserts, Spice will add zest to everyone's palate.

Praise for Spice:

"Christine Manfield evokes rich aromas and luscious flavours from the very first pageàThe recipes, from traditional Thai pastes to Manfield's own exotic inventions, are exceptional." - Marie Claire

Kristen Mastel - Library Journal

From the first page, you're welcomed into an exquisite book that is a cross between an encyclopedia and a recipe collection from a world traveler. In the first section, each page wafts with a description and special characteristics of numerous spices ranging from the everyday, e.g., "cinnamon," to the exotic, e.g., "asafetida." For the exotic, no need to worry; world-renowned Australian chef Manfield informs you what type of ethnic market the spice can be found in, and if that fails, the directory of spice suppliers will be of value at the end of the text. The opulent photographs of the succulent recipes-ranging from Oxtail Consommé with Dumplings, a Chinese inspiration, to Peppered Venison Fillet with Wasabi Potato and Horseradish Cream-are the perfect accompaniment. This popular text is for experienced cooks and for those who want to expand their taste palates. For larger public libraries and culinary schools.

Provence Harvest: With 40 Recipes by Award-Winning Chef Jacques Chibois

Author: Louisa Jones

To visit Provence is to fall in love not only with its landscapes but also its food. In Provence Harvest, two longtime residents of the legendary area in the South of France take readers on a stunning tour of both the countryside and the cuisine it has inspired. Filled with recipes and reminiscences and illustrated with 200 gorgeous photographs, the book captures what it is like to cook, eat, and live in this beautiful region.

Michelin two-star chef Jacques Chibois offers 40 Provencal recipes-roast partridge with chestnuts and juniper berries, ribbons of warm leeks with truffles, and French toast with roasted apples, to name a few-along with helpful advice on topics ranging from cooking fish to using flowers in the kitchen. In her engaging text, Louisa Jones explores the places and products that enhance Chibois's cooking and give it a true Provencal flavor. A tribute to the "farm to plate" philosophy, Provence Harvest is an insider's guide to appreciating-and re-creating-the world-famous cuisine of Provence in your own kitchen.

Features stunning photography of both the cuisine and landscape of Provence
Includes 40 recipes by renowned French chef Jacques Chibois, along with advice for the home cook
Foreword by chef and James Beard Award nominee Dan Barber

Celebrate Colorado or Mama Dips Family Cookbook

2009-01-07T19:12:00.000-08:00

Celebrate Colorado

Author: Junior Service League of Grand Junction

Celebrate Colorado is a beautiful hardbound coffee table style book which features great recipes from the four fabulous seasons of Western Colorado and has breathtaking photographs and historical information which showcase the diverse landscape of the Grand Valley of Western Colorado.

Go to: Mexifornia or Adventures from the Technology Underground

Mama Dip's Family Cookbook

Author: Mildred Council

This sequel to Mildred "Mama Dip" Council's bestselling first book emphasizes the importance of family and community. Among the more than 300 recipes are recipes and tips that are specially suited for parties, reunions, and other large gatherings. Her introduction combines food-related reminiscences of her rural North Carolina life with a wry recounting of her experiences since the huge success of her first cookbook. Aiming to help novice cooks learn the joys of feeding family and friends, Council includes basic information about staple ingredients, utensils, and measurements.

Beer Lovers Rating Guide or Food in History

2009-01-07T10:30:00.000-08:00

Beer Lover's Rating Guide

Author: Robert Klein

Never buy a bad beer again! Bob Klein's passion for beer has taken him on a decades-long, 90,000-mile journey in search of brews from every corner of the globe. Here, in easy-to-use form, is a record of what he found--with entries rated 0 to 5 and given a spirited description from first impression to last sip. --Backcover

Food in History

Author: Reay Tannahill

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights—like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

Booknews

**** The Stein and Day edition (1973) is cited in BCL3. A learned, witty and very readable world history of food and dining. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Exotic Tastes of Sri Lanka or 5 A Day Menu Planner

2009-01-06T22:48:00.000-08:00

Exotic Tastes of Sri Lanka

Author: Suharshini Seneviratn

The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gamboge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as the exquisite Stringhoppers, Hoppers, and Pittu. Since the entrees revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, or grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations. Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks.

Go to: The Great Awakening or Triumph

5-A-Day Menu Planner

Author: Susannah Blak

We all know that we should eat plenty of fruits and vegetables, but it can be hard packing in the required number of servings each day especially for kids who are fussy eaters. The good news is that this meal planner makes it much easier than you ever imagined. Inside, you’ll find 150 mouth-watering recipes, each color coded according to its unique nutritional qualities. Tuck into soufflé berry omelette for breakfast; broad bean, prawn, and avocado salad for lunch; and chicken with white wine and tomatoes for dinner. Simply flip through the sections, and choose a recipe from one of the over half-million meal combinations. Soon, you’ll find that you’ve more than achieved the recommended daily target deliciously and without any difficult calculations!

The Book of Tea or Betty Crocker Low Carb Lifestyle Cookbook

2009-01-06T13:06:00.000-08:00

The Book of Tea

Author: Kakuzo Okakura

Booknews

New interesting textbook: Pornography of Power or Gig

Betty Crocker Low-Carb Lifestyle Cookbook

Author: Betty Crocker Editors

With these great carb-conscious recipes, you'll feel inspired instead of deprived!

Nacho Cheese Pinwheels, Sirloin with Bacon-Dijon Sauce, Basil and Prosciutto Chicken, Family-Favorite Cheese Pizza—with delicious dishes like these, you don't have to give up goodness to trim carbs. The Betty Crocker Low-Carb Lifestyle Cookbook makes it easy to prepare good and healthy meals, with:

• 150 recipes, including appetizers, breakfast favorites and main courses featuring beef and pork, chicken and turkey, fish and seafood as well as vegetarian and side dishes

• 50 full-color photos that will whet your appetite

• A special Recipe Browser that lets you mix-and-match recipes to fit your personal eating plan

• Helpful nutrition and cooking information

• A Carb-Swap list that suggests low-carb substitutions for popular foods

These great-tasting recipes trim the carbs and calories, and they're low in fat, too. And, many can be prepared in 30 minutes or less! If you've decided to trim the carbs and prepare healthier foods, this cookbook is just what you need to turn your good intentions into great meals!

Absolutely Avocado or Great Parties

2009-01-06T02:24:00.000-08:00

Absolutely Avocado (Cook West)

Author: Geraldine Duncann

Avocados—they're not just for salads anymore.

Take your taste buds beyond the ordinary with more than 50 recipes featuring the buttery smoothness of this favorite fruit. Soothe your palate with the delicate flavors of Avocado Crab Puffs. Warm up a cold winter's night with Avocado and Almond Soup or impress your friends with your zesty Guacamole with Attitude. 24 color photos.

About the Cook West Series: Savor the flavors of the West. Each book in the Cook West Series celebrates the tastes, colors, aromas, and ingredients that create the food of the American West. Home cooks and industry professionals alike will welcome these single-ingredient cookbooks into their kitchens. Each title in the Cook West Series offers 50 original recipes and helpful tips to impress, inspire, and invigorate. Western cuisine is gaining in popularity, and rightly so! Where, but in the West, can one experience the marital bliss of chile and chocolate? Or a refreshing glass of prickly pear lemonade on a hot summer day? Soothe your soul with the creaminess of avocado or allow your taste buds to dance around a tantalizing olive. Enjoy the pleasantly stimulating aroma of roasting garlic or the zesty tang of cilantro. From rubs and sauces to delightful desserts, Western cooks have laid claim to a culinary art as original and distinct as the landscape itself. Conveniently sized and affordably priced, each book in the Cook West Series is the perfect addition for every cookbook library.

Book review: The Myth of Black Progress or Using Public Relations Strategies to Promote Your Nonprofit Organization

Great Parties: Recipes, Menus, and Ideas for Perfect Gatherings: The Best of Martha Stewart Living

Author: Martha Stewart

An inspiring source of ideas for creating a variety of celebrations, from fun and festive to elegant and refined.

Shunju or Cafe Flora Cookbook

2009-01-05T15:42:00.000-08:00

Shunju: New Japanese Cuisine

Author: Takashi Sugimoto

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Cafe Flora Cookbook

Author: Catherine Geier

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

Author Biography: Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.

Discovering Wine or Making It Easy

2009-01-05T04:00:00.000-08:00

Discovering Wine: A Refreshingly Unfussy Beginner's Guide to Finding, Tasting, Judging, Storing, Serving, Cellaring, and, Most of All, Discovering Wine

Author: Joanna Simon

Discovering Wine has been hailed by new and experienced wine lovers everywhere as the classic, approachable introduction to the luscious world of wine. In this revised and updated edition, Simon addresses the latest wine trends and provides brand-new information on vintages recently established in countries and continents around the globe.

More than 250 full-color photographs, maps, and charts beautifully complement Simon's effervescent approach to the fascinating world of wine, and help to dispel the mystique that so often surrounds the subject. She provides the crucial hints that will help you to become a wine aficionado -- virtually overnight. You will learn how to

Taste and judge wine like an expert
Correctly match food and wine
Follow the newest guidelines for serving and storing your wines
Discern classic wines from those that emulate them
Understand the importance and role of grapes
Know when a particular wine is ready to drink

In addition to demystifying wine, Simon explores famous vineyards and explains how the winemakers use grapes to their most delicious advantage. And after a concise but thorough roundup of today's wine styles, Simon conducts a tour through the wine regions of the world -- from Chianti to Coonawarra, from Médoc to Moldova, and everywhere in between.

As entertaining as it is informative, Discovering Wine is destined to remain the definitive beginner's guide to wine.

Making It Easy

Author: Food Network Staff

Savory recipes that cooks can prepare with little time and effort, yet with fabulous results. Delicious meals for busy families or impromptu crowds. Dozens of irresistible appetizers, main dishes, sides, and desserts for any occasion. Great tips and shortcuts for faster meal planning and preparation.

Tea and Teatime Recipes or Putting up Fish on the Kenai

2009-01-04T19:18:00.000-08:00

Tea and Teatime Recipes

Author: Maggie Stuckey

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Putting up Fish on the Kenai: A Guide to Processing Alaska Salmon in the Cook Inlet Tradition

Author: Hazel J Felton

This "how-to" manual pays tribute to smoking and canning or "jarring" one of Alaska's most prized resources. The book contains many photos to illustrate the process, as well as historic and contemporary pictures.

Art of the Cocktail or The Marthas Vineyard Cookbook

2009-01-04T08:36:00.000-08:00

Art of the Cocktail: 100 Classic Cocktail Recipes

Author: Philip Collins

The Art of the Cocktail presents one hundred examples of the mixmaster's art that are both beautiful and tasty. From the elegant, classic Martini to the blockbuster Sloe Gin Fizz, the range and inventiveness of these recipes is both astounding and inspiring.

This book is more than a memorial. It provides recipes for the drinks, suggestions for serving them, and photographs of swirling liquors in lovely vintage glasses. The Art of the Cocktail is a reminder that the consumption of alcohol requires more than a container and a beverage. At once functional and attractive, it is a perfect complement to the drinks celebrated in its pages.

New interesting book: Processes of Constitutional Decisionmaking or Thieves of Baghdad

The Martha's Vineyard Cookbook: Over 250 Recipes and Lore from a Bountiful Island, 4th Edition

Author: Louise Tate King

TASTE THE ESSENCE OF NEW ENGLAND Through the centuries inhabitants of Martha’s Vineyard have harvested the bounty of its vine-covered land and the ocean that surrounds it. This newly updated and comprehensive cookbook contains more than 250 authentic recipes that reflect the culinary heritage of the peoples who have made this tiny island their home—Wampanoag Indians, English and Scottish whaling families, Portuguese fishermen, and many others.
More than twenty brand-new recipes grace this edition, including new sections that celebrate the recipes of the island’s Brazilian and African American residents.
With recipes ranging from savory to sweet interspersed with fascinating tidbits and tales about the Vineyard’s past and present, this delightful cookbook captures the flavor of New England, both then and now. Try these delicious dishes:
Roast Leg of Vineyard Lamb Portuguese Chowder Broiled Trout with Apricot Glaze
Snowball Cake Lobster Salad Rolls Black Walnut and Pumpkin Muffins Christmas Eve Salad Butternut Squash Casserole Cranberry Crisp Brazilian Coconut Rice Sweet Potato Pie

Foreword   Florence Fabricant     vi
Foreword   Henry Beetle Hough     viii
Acknowledgments 2008     x
Acknowledgments     xi
Introduction     xii
Chowders     1
Fish     13
Shellfish     49
Moors and Meadows     79
Meat, Game, and Poultry     103
Vegetables and Salads     135
Blueberries and Cranberries     167
Cakes, Cookies, and Breads     187
Pies, Puddings, and Other Desserts     201
Sundries     217
Portuguese and Brazilian Cookery     235
African-American Cookery     257
The Old-Timers     271
Epilogue     287
Index     289

Wilderness Chef or Gourmet Vegetarian Feasts

2009-01-03T22:55:00.000-08:00

Wilderness Chef: The Art and Craft of One-Pan Lightweight Trail Cooking

Author: John R Weber

Soups, stews, casseroles, biscuits, muffins and desserts can all be prepared in one pan over a single burner stove in the wilderness. John Weber's latest volume of The Wilderness Chef, The Art and Craft of One-Pan Lightweight Trail Cooking is a collection of more than 200 unique recipes that are easy and fast to prepare, lightweight and have the taste, texture, color and variety of meals cooked at home.

All the meals can be prepared using ingredients found in almost all medium to large grocery stores; no more expensive, hard-to-find commercially prepared outdoor foods. Best of all, by using TVP (textured vegetable protein) as a meat substitute, the meals can be made entirely from lightweight dry ingredients. You don't have to carry cans, jars or fresh foods into the wilderness to have great tasting meals anymore.

In addition to the recipes, John discusses camp sanitation, drying your own foods, pre-trip packing of foods and how to use the Outback Oven. He is truly a Wilderness Chef and with the help of The Wilderness Chef, The Art and Craft of One-Pan Lightweight Trail Cooking you can be too and change boring camp meals into culinary celebrations using only one pan.

Go to: The Global Diversity Desk Reference or Health Care Strategy for Uncertain Times

Gourmet Vegetarian Feasts: An International Selection of Appetizing Recipes for All Occasions

Author: Martha Rose Rose Shulman

A former food editor of Cosmopolitan and winner of the Tastemaker Award, Shulman presents a tempting variety of vegetarian recipes, from appetizers to desserts.

Christmas with Mary Engelbreit or Visual Recipes

2009-01-03T14:13:00.000-08:00

Christmas with Mary Engelbreit: The Best Christmas Ever

Author: Mary Engelbreit

How can you make your holidays more merry? Add more Mary to your holidays! When you invite Mary Engelbreit into your home this Christmas, you'll discover countless new ways to bring even more fun and festivity to the most wonderful time of the year.

Holiday magic is easy to create when you have the help of America's favorite illustrator. Christmas with Mary Engelbreit: The Best Christmas Ever celebrates all the joys and toys, wrappings and gifts, treats and trims of Christmas.

Overflowing with plans for handmade decorations, unique and meaningful gift ideas, and irresistible recipes, this warm and lively collection offers you everything you need to plan the Christmas of your dreams-all presented with the trademark Engelbreit wit, warmth, and sparkle. Among the clever, original, and easy-to-do (we promise!) craft projects are a variety of wreaths, cut-glass ornaments, and a special shopping tote just for Mom. Several projects for kids will keep restless hands active and curious tots too busy to snoop under the Christmas tree. Recipes include a wide range of cookies, cakes, candies, and cocktails sure to make your holiday gathering the highlight of the season.

Mary's merry illustrations bring extra magic to nearly every page of this exhilarating sourcebook.

New interesting textbook: Deforesting the Earth or Questioning Slavery

Visual Recipes: A Cookbook for Non-Readers

Author: Tabitha Orth

This cookbook, written for individuals with autism and other developmental disorders, will enable independence and confidence for anyone in the kitchen. The clear photographs, which include all of the small details that a person with autism or a nonreader needs to be successful, are easy to understand.

Wineparty or Oy of Cooking

2009-01-03T02:30:00.000-08:00

WineParty

Author: Jennifer Elias

This portable wine tasting party in a box features festive WineWrappers to disguise your wines, StemTags to keep track of your glasses, aroma and flavor sheets, and a guide to create dozens of fun wine tastings. Inside is everything you need to throw an entertaining wine tasting for your friends.

This festive box includes:
24 WineWrappers in four stylish designs to disguise your bottles
36 colorful StemTags in four designs to identify your guests' glasses
12 aroma and flavor guides
50-page tasting note pad
18-page WineTips guide

Go to: Modern Balti Curry Cookbook or The Basic Basics Home Freezing Handbook

Oy of Cooking: A Grandmother's Legacy of Food and Memories

Author: Susie Weinthal

"Having feasted on hundreds, maybe thousands of her meals, I am her greatest fan... Hers is the best kind of food. It's comforting, unbelievably delicious, sexy, mouth-watering, beautiful, and crowd-pleasing... I promise you're gonna love this book!"

-- From the foreword by Suzanne Somers

In The Oy of Cooking: A Grandmother's Legacy of Food and Memories, Susie Weinthal invites us into her kitchen, where she shares her most inspired recipes for the modern family. From appetizers to entrées, from savory to sweet, Susie covers all four courses, and then some, to help you create a sumptuous comfort-food family dinner or a gourmet extravaganza designed to excite the taste buds and inspire scintillating conversation at your next dinner party. Her easy-to-follow recipes include classic Jewish dishes like Matzo Ball Soup and Beef Brisket; seasonal favorites like Summer Tomato Soup and Bruschetta Antipasto; cosmopolitan fare like Lamb with Avgolemono Sauce and Szechuan Sweet and Sour Whole Fish. Susie's eclectic recipes are peppered with warm memories of family and friends, generations of inspired palates whose mealtime favorites are included in this wonderful collection: Great-Grandma Sadie's Potato Soup, Ellen's Moroccan Hot Salad and TV personality Suzanne Somers's Brie en Croûte, to name a few. The Oy of Cooking: A Grandmother's Legacy of Food and Memories offers an essential taste of modern life through generations of family and friends and the all-encompassing symbol of this shared love, as every grandmother knows: great food.

Ken Homs Top 100 Stir Fries or Barkers Grub

2009-01-02T16:48:00.000-08:00

Ken Hom's Top 100 Stir Fries

Author: Ken Hom

In this stylishly produced new book, Ken Hom brings us 100 healthy, delicious, easy-to-prepare dishes sure to appeal to every palate. With 20 brand new recipes as well as 80 favorites, this revered cook covers not only Asian stir fries but non-Asian dishes as well, like stir-fry spaghetti carbonara. Ken Hom's Top 100 Stir Fry Recipes is arranged by chapters that include Chicken, fish and Seafood, Beef, Pork, and Vegetarian, and there are also helpful sections on techniques for preparation and cooking as well as recommendations for oils and sauces. As one of the world's top authorities on wok-cooking, Ken Hom shows that the speed, versatility, and convenience of stir-frying never compromise flavor. Teacher and cookbook author Ken Hom travels regularly to America, Asia, and Europe; among his best-sellers are Ken Hom's Quick Wok, Foolproof Chinese Cooking, and Ken Hom's Hot Wok.

Barker's Grub: Easy, Wholesome Home Cooking for Your Dog

Author: Rudy Edalati

Canine Cooking That Will Have Them Begging for More
Which do you think your dog would prefer: dry kibble, mushy canned food, or a nice, nutritionally sound helping of Tuna Togetherness? Not surprisingly, most dogs would be happier -- and healthier -- with the latter, considering the dangerous preservatives, questionable ingredients, and mysterious flavoring agents often used in commercial dog food.
That's why Rudy Edalati cooked up Barker's Grub, a cookbook filled with wholesome, easy-to-prepare meals for your mutt or your pedigreed pooch -- and you'll find all the necessary ingredients in your fridge or at the local supermarket. She includes not only fun everyday meals, but healing meals for specific health problems, as well as special diets for different life stages, such as:
* Lo Mein Barking Style: the doggie alternative for Chinese takeout
* Beef Puppy Food: just the right mix for a growing dog
* Davie's Juicy Jiggly-Wiggly Anemia Diet: a blood-boosting dish of liver, rice, and spinach
Barker's Grub is informative (there's lots of canine nutritional information to chew on), inspiring, and just plain fun. The recipes are simple and quick -- after all, it's not just about health and longevity, it's about making the most of the time you and your dog spend together.

Indiana Wine or The Twelve Teas of Inspiration

2009-01-01T03:53:00.000-08:00

Indiana Wine: A History

Author: James L Butler

"John James Dufour arrived in America in 1796, looking for land to settle a colony of "vinedressers." After first settling in Kentucky, the colony purchased land in the Indiana territory on the north bank of the Ohio River. Here, in the town they called Vevay, the Swiss winegrowers successfully produced America's first commercial wines. In this richly anecdotal history of wine production in Indiana, John and James Butler relate a vintage story of early triumph, followed by precipitous decline, ending in present-day success." Though the economic decline of the 1820s ended the first flowering of Indiana vineyards, John James Dufour continued his work and in 1826 published the first book written about American grape-growing and wine-making. Thereafter the heart of America's wine production was centered near Cincinnati, Ohio. After that industry collapsed in the 1870s, small wineries could still be found scattered across southern Indiana. With the coming of prohibition, the idea of Indiana wine was lost. It was not until the passing of the "Small Winery" law in 1971 that wine-making began anew in the state. Today some 25 wineries, large and small, produce a wide variety of Indiana wine.

	Foreword
	Acknowledgments
	Introduction
1	In the Beginning	1
2	Wandering in the Wilderness	8
3	The Swiss Colony	23
4	The Swiss Settle in Indiana	31
5	Out of the Very Ground They Tread	47
6	The Vevay Winemakers	63
7	Trouble in Paradise	80
8	New Harmony	103
9	Indiana Wine, 1827-1919	120
10	The Modern Indiana Wine Industry	134
11	The Modern Indiana Wineries	152
App. A	Location of Firstvineyard, Kentucky	207
App. B	Indiana Laws Pertaining to Small Wineries	209
App. C	Indiana Bonded Wineries	213
	Notes	217
	Index	239

New interesting textbook: Everyday Greens or The Well Fed Backpacker

The Twelve Teas of Inspiration: Celebrations to Nourish the Soul

Author: Emilie Barnes

Participating in teatime is an act of connection, community, and pure inspiration. Bestselling author Emilie Barnes illuminates 12 themed teas that honor milestones, special people, and everyday moments—

Words to Live By

New Beginning

Role Model

Thankful Heart

A Thing of Beauty

Artist Susan Rios' paintings transport readers to the place of possibility alongside each tea's fresh ideas and delicious recipes. The party-giver needs only to add the fellowship of great friends, family, and neighbors and her own personal touch.

125 Best Soup Recipes or The Texas Hill Country Cookbook

2008-12-31T18:11:00.000-08:00

125 Best Soup Recipes

Author: Marilyn Crowley

A definitive collection of recipes for soup lovers.

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

Recipes are gathered into the following categories:

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

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

The Texas Hill Country Cookbook: A Taste of Provence

Author: Scott Cohen

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

Fifty Salads or Annals of the Caliphs Kitchens

2008-12-31T09:29:00.000-08:00

Fifty Salads

Author: Thomas Murrey

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

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

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

Author: Nawal Nasrallah

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

Iron Pots Wooden Spoons or Fried Chicken

2008-12-30T21:47:00.000-08:00

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

Author: Jessica B Harris

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

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

Fried Chicken: An American Story

Author: John T Edg

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

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

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

The New York Times - Tobin Henshaw

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

Publishers Weekly

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

Library Journal

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

What People Are Saying

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

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

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

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

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

Champagne or New Steak

2008-12-30T12:05:00.000-08:00

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

Author: Don Kladstrup

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

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

Kirkus Reviews

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

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

Author: Cree LeFavour

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

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

Publishers Weekly

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

Judith Sutton - Library Journal

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

5 Ingredient Slow Cooker Recipes or Vietnamese Home Cooking for Everyone

2008-12-30T01:24:00.000-08:00

5-Ingredient Slow Cooker Recipes

Author: Better Homes Gardens

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

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

Vietnamese Home Cooking for Everyone (Quick and Easy Series)

Author: Andre Nguyen

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

Shirley Reis - KLIATT

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

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

Frozen Desserts or Country Quick and Easy 2

2008-12-29T14:45:00.000-08:00

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

Author: Caroline Liddell

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

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

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

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

Book review: Faithfully Fit or Miladys Illustrated Cosmetology Dictionary

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

Author: Gooseberry Patch

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

Infused or Discover Chocolate

2008-12-29T03:03:00.000-08:00

Infused: 100+ Recipes for Infused Liqueurs and Cocktails

Author: Susan Elia MacNeal

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

Book about: Moms Big Book of Cookies or Party Cakes

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

Author: Clay Gordon

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

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

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

The World Encyclopedia of Cheese or Foods that Dont Bite Back

2008-12-28T18:21:00.000-08:00

The World Encyclopedia of Cheese

Author: Juliet Harbutt

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

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

Author: Sue Donaldson

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

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

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

Praise for Foods That Don't Bite Back:

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

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

Menus for Entertaining or Probiotic and Prebiotic Recipes for Health

2008-12-28T07:40:00.000-08:00

Menus for Entertaining

Author: James Beard

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

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

New interesting textbook: CorelDRAW X4 or Planet Google

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

Author: Tracy Olgeaty Gensler

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

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

How I Learned to Cook or American Food Writing

2008-12-27T21:58:00.000-08:00

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

Author: Kimberly Witherspoon

In this indispensable companion to the smash hit Don’t Try This at Home, forty great chefs, including Mario Batali, Eric Ripert, and Fergus Henderson, share pivotal moments of their culinary educations.

Before he was a top chef, Tom Colicchio learned to love cooking while he slung burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef’s job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives the men and women who masterfully prepare it.

Publishers Weekly

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

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

Books about: The Formula or Dangerous Grains

American Food Writing: An Anthology: With Classic Recipes

Author: Molly ONeill

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

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

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

The New York Times - Roy Blount Jr.

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

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

Publishers Weekly

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

What People Are Saying

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

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

Man Eating Bugs or A Midwest Gardeners Cookbook

2008-12-27T13:16:00.000-08:00

Man Eating Bugs

Author: Peter Menzel

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

The Christian Science Monitor

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

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

A Midwest Gardener's Cookbook

Author: Marian K Town

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

Publishers Weekly

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

Authentic Recipes from India or Jerk from Jamaica

2008-12-27T01:34:00.000-08:00

Authentic Recipes from India

Author: Brinder Narula

Learn the secrets of India's cuisine

Author Bio:

Jaspit Purewal is a

Look this: Best 50 Smoothies or Indoor Grilling
Jerk from Jamaica: Barbeque, Sides, and Spice, Caribbean Style

Author: Helen Willinsky

An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
Previous edition sold more than 75,000 copies.
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

Publishers Weekly
Willinsky, a Jamaican native, first published this volume in 1990, and in this lively and completely revised edition, she begins by explaining exactly what jerk is ("an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits, and vegetables over a fire pit or on a barbeque grill") and how it's seasoned (in general, a combination of scallions, onions, thyme, pimento, cinnamon, nutmeg, chilies and salt). She first explains how it's done in Jamaica (where jerk huts can be found everywhere), then demonstrates how these recipes can be adapted to a kitchen or backyard grill. Recipes for jerk rubs, dry seasonings and marinades are included in the first chapter, as well as a list of traditional Jamaican ingredients, like breadfruit, a large starchy vegetable. Chapters devoted to jerk pork, chicken, seafood, beef, lamb and goat recipes follow. Some are simple and traditional (Authentic Jamaican Jerk Chicken, Curry Goat), while others are variations using jerk seasoning like meat loaf, lamb kebobs, and stir-fried beef). Side dish recipes include Fried Plantains and Steamed Callaloo, a leafy green popular in Jamaica. Bright, colorful photos accompany these accessible recipes. (June)
Copyright 2007 Reed Business Information
Judith Sutton - Library Journal
Originally published in 1990 as Jerk: Barbecue from Jamaica, Willinsky's book has been updated and now includes 50 color photos. In the early 1970s, Willinsky and her husband started Sunday afternoon jerk barbecue parties at the upscale resort they managed in Portland, Jamaica, and here she provides her favorite jerk recipes, along with a dozen new ones from contributors such as the Busha Browne Co. There are also recipes for sides, desserts, and drinks, along with a guide to sources. For most collections.

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

Cooking the RealAge Way or Paula Deen

2008-12-26T15:52:00.000-08:00

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

Author: Michael F Roizen
Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's true: These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way.
Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner pièce de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again.
Cooking the RealAge Way also features:

The Kitchen IQ test -- use it to find out if your kitchen is aging you and how to stock your kitchen to make yourself younger with what you eat

The benefits of using fresh produce in season

The advantages of using the best herbs and spices -- and how to grow them in your garden

Tips on improving your family's eating habits

Easy culinary techniques, from blanching to grilling

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

Publishers Weekly
Roizen and La Puma, who previously joined forces on The RealAge Diet, feature more than 80 recipes full of fresh produce and whole grains. As Roizen originally posited in 1999's RealAge, biological age can differ from chronological age; here the authors argue that eating certain types of foods, particularly healthy fats, whole grains and vegetables and fruits, will slow, halt or even reverse the aging process. (Eating an ounce of nuts per day, for example, "keeps the average 55-year-old man 3.3 years younger.") The authors encourage readers to increase their "Kitchen IQ"-purchasing and using a steamer, "retraining" themselves to like healthy fats and preparing more than one meal at time are a few of the strategies. Divided by season, and prefaced by a comprehensive explanation of the healthiest foods available at different times of year, the book includes recipes such as Roasted Pepper and Fresh Mozzarella Panini, Cajun Couscous-Crusted Monkfish and Apricot Breakfast Polenta. Information about healthy cooking methods and uses for produce, herbs and spices are also incorporated. The book is repetitive in spots (that handful of nuts reappears often) and the authors are not specific enough about the studies they reference. They may also underestimate the ease of getting the family on board, and their recommendations for eating out-bring fresh vegetables to snack on, have your dishes specially prepared-may be a trifle unrealistic. Little mention is made of the role exercise can, and should, play in a healthy lifestyle, and red-meat lovers are out of luck. Buy for the healthy and very appealing recipes; consider skimming the text, which makes big promises and seems to turn a blind eye to the inevitability of natural aging. (June) Copyright 2003 Reed Business Information.
Library Journal
Roizen's third book on his RealAge diet, this contains recipes and suggestions meant to help people stick with that approach. The first third contains extensive instructions for stocking a kitchen and cooking for family and friends, as well as tips on how to order when eating out. Many points are needlessly restated from section to section, and parents might be offended that in the part for teenagers the authors see fit to repeat the idea that bad foods sap energy, "leading to impotence [and] decay of quality of orgasm." Roizen and La Puma have chosen to place the recipes in seasonal order, highlighting fresh produce and giving the "RealAge effect" (how much younger it will make you if you eat it 12 times a year). Other than that piece of information, these easy-to-prepare recipes feel familiar. The last 84 pages cover starting your own garden, herbs and spices, vegetarian and organic foods, recommended references, and an index (not seen). Roizen has been featured on Oprah, so purchase where previous volumes were popular.-Deborah Shippy, Moline P.L., IL Copyright 2003 Reed Business Information.

Books about: The Personal Trainers Handbook or The Nightly News Nightmare
Paula Deen: It Ain't All about the Cookin'

Author: Paula Deen
You may think you know the butter-loving, finger-licking, joke-cracking, queen of melt-in-your-mouth Southern cuisine. You may have even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant business, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.
Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and the lows of her life in her inimitable charming and irreverent style. She talks about her childhood, the difficulty of her first marriage, and how the death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom.
Whether she's telling tales of good times or bad, Paula Deen speaks as frankly and intimately in this memoir as few women in the public eye have ever dared. Her story is proof that the good, old-fashioned American dream is alive and kicking, and there is still such a thing as a real-life happy ending.

Publishers Weekly
Famed Savannah restaurateur Paula Deen, whose drive to create a better future for her two sons helped fuel a rags-to-riches entrepreneurial adventure, dispels the notion of herself as the model of motherly virtue, confessing to a nagging smoking habit and a less than wholesome workplace vocabulary. More seriously, she admits that chronic agoraphobia and an inability to come to terms with the effects of her first husband's drinking rendered her a less than ideal maternal figure. During the taping of an early episode of Deen's Food Network program, a meddlesome producer chided her to take only "princess bites" of on-air creations, advice that she wisely rejected. Admittedly, Deen may at times seem to sink her teeth into too many personal issues and cathartic experiences, at least for the most casual of listeners. Yet Deen's legions of fans will find themselves enthralled by the spunky, confessional tone and undeniable down-home charm of her audio performance. She addresses her listeners as "ya'll" with a grace and sincerity capable of winning hearts on both sides of the Mason-Dixon line. Simultaneous release with the S&S hardcover (Reviewed online). (Apr.)
Copyright 2007 Reed Business Information
Library Journal
Food network star Deen gets out of the kitchen; with an eight-city tour. Copyright 2006 Reed Business Information.

Table of Contents:
Contents
Foreword
1 Terror with No Name
2 Something Smells Good
3 On Not Listening to Yo' Momma
4 How Do You Get to Be a Woman of Substance When Your World's Fallin' Apart?
5 The Terror Did Have a Name
6 The Bag Lady
7 The Bottoming Out and the New Beginning
8 What I Did for Love
9 The Lady & Sons
10 Sharing Recipes
11 Love on a Tug: Michael
12 How I Got My Own Television Show, and It Wasn't No Desperate Housewives
13 Backstage Secrets and a Weddin' to Beat All
14 Blend. Don't Mix, Stir, or Beat
15 Food, Glorious Food, Southern Style
16 So You Want to Own a Restaurant?
17 Scenes from a Life: Growth, Cameron, Mr. Jimmy, Bubba, and Me
18 Southern Comfort: Things I've Learned
Index

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

2008-12-26T04:19:00.000-08:00

1,001 Delicious Desserts for People with Diabetes

Author: Sue Spitler
Agreat resource for diabetics facing their biggest culinary challenge: how to enjoy great desserts. If you are a person with diabetes, you know you have to be careful about what you eat-but you shouldn't have to give up all the gooey, creamy, heavenly treats that everyone loves. Whether you count carbs or use the exchange system, you can determine these values at a glance using the nutrition data that's part of each recipe.
This completely updated second edition now has redesigned recipe layouts, vegetarian designations, and a fresh new graphic look. It addresses all the main keys to living with diabetes, including lifestyle changes, exercise, carbohydrate counting, and meal planning. This book also explains up-to-the-minute thinking on the sugar-carbohydrate connection-which means that several of these diabetes-safe recipes include actual sugar!
This huge cookbook contains 13 chapters of terrific recipes suitable for a diabetic diet - everything from Chocolate Cake and Old-Fashioned Apple Crisp to Double Coconut Cream Meringue Pie, Black Walnut Sponge Cake, Key Lime Pie, and more. Every variety of cake, pie, cookie, pudding, custard, cobbler, souffle, and mousse - they're all here, and all mouthwateringly good.

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

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

Ice Cream and Frozen Yogurt Cookbook or Asian Slim Secrets

2008-12-25T18:37:00.000-08:00

Ice Cream and Frozen Yogurt Cookbook

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

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

New interesting book:
Asian Slim Secrets

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

Wild Feasts or Justin Wilson Gourmet and Gourmand Cookbook

2008-12-25T07:56:00.000-08:00

Wild Feasts: A Game and Fish Cookbook

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

Look this:
Justin Wilson Gourmet and Gourmand Cookbook

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

Complete Book of Gourd Carving or Balanced Plate

2008-12-24T21:14:00.000-08:00

Complete Book of Gourd Carving

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

Interesting textbook: YOU the Owners Manual or Anti Inflammation Zone
Balanced Plate: The Essential Elements of Whole Foods and Good Health

Author: Renee Loux
Famed raw foods chef Renée Loux celebrates the growing whole foods movement with over 150 delicious, creative recipes and practical advice
for leading a healthy, whole life
In her first book, Living Cuisine, Renée Loux showed how nutritious and satisfying raw foods cuisine can be. Now she takes a broader look at the benefits of a diet rich in natural, whole foods. Under the banner of "nutritional cross-training," Renée outlines the basic principles of such dietary plans as macrobiotics and Ayurveda, and dishes up flavorful whole foods recipes for optimal health––including Ratatouille Thin Crust Pizza, Roasted Spring Vegetable Salad, and Lemon Vanilla Ginger Snaps––with a nod to gluten-free living, blood sugar balance, and boosted immunity.
You are what you eat, Renée explains, but you are also what you use to clean your house and your skin, and so sprinkled throughout the book readers will find ideas for introducing the whole-foods philosophy to their home and beauty routines, including tips for composting and choosing a healthy water filter.
When Living Cuisine appeared, Alicia Silverstone applauded Renée’s recipes, saying: "Incredibly rich and delicious and full of health and restorative energy, her food is medicine." Part eco-friendly cookbook and part organic lifestyle guide, this new book reflects that same spirit, while presenting the essential elements of living well through whole foods, and living responsibly for a sustainable future.

Enlightened Cakes or Allergy Cooking with Ease

2008-12-24T09:33:00.000-08:00

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

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

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

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

Author: Nicolette M Dumk
Over 200 family-tested recipes designed to meet many types of dietary needs.
Library Journal
This book asks and answers the questions, ``How, then, can we live?'' Not only do folks with multiple allergies have to avoid completely many common foods that are the basis of our national diet, they also must rotate other foods or food families, eating them just once or twice a week. Dumke provides recipes for a variety of foods, including desserts, ice cream, pizza, and other popular delights that allergy patients must give up. Many of the recipes, such as the ones for no-yeast bread, pizza crust, and teething biscuits, offer variations based on alternate flours. The book is enhanced by several indexes and tables. Food-family tables for all common plant and animal foods are indexed; there is a complete allergen avoidance index; an index to recipes by grains and alternatives; and a general index. This is a valuable addition to cookery collections and health collections and a helpful reference tool as well.-- Carol Cubberly, Univ. of Southern Mississippi, Hattiesburg

Natural Gourmet or Saving Dinner for the Holidays

2008-12-24T00:51:00.000-08:00

Natural Gourmet

Author: Annemarie Colbin
Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company.
The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:
— Curried Apple-Squash Bisque
— Mushrooms Stuffed with Garlic and Rosemary
— San Franciscan Pizza
— Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce
— Stuffed Cabbage Rolls
— Jalapeno Corn Bread
— Japanese Red Bean Soup
— Lentil Croquettes
— Potato-Cabbage Casserole with Dill
— Black Bean Salad with Corn and Red Pepper
— Pasta Salad with Zucchini and Chick-peas
— Poached Salmon Fillets with Mock Hollandaise
— Almond Flan with Raspberry Sauce
— Ginger Lace Cookies
— Orange Loaf with Walnuts
— and many more
All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal — and, of course, delicious. Much more than simply a cookbook, The NaturalGourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.

New interesting book: Facial Fitness or Sugar Busters Quick Easy Cookbook
Saving Dinner for the Holidays: Menus, Recipes, Shopping Lists, and Timelines for Spectacular, Stress-Free Holidays and Family Celebrations

Author: Leanne Ely
Don't Just Celebrate -- Relax!
We all know that holidays are meant to be fun. But for the cook planning the feast, the holidays can inspire dread. Feeding the family on a daily basis is hard enough. Making the meal both special and delicious can raise the bar out of sight.
In Saving Dinner for the Holidays bona fide Dinner Diva Leanne Ely will show you that festive meals can be as easy and relaxing as they are tasty. She plans the menus, provides comprehensive, itemized shopping lists that are organized by supermarket section, includes heirloom recipes, and even includes the all-important timeline so that your party goes off without a hitch. She also gives you a big helping hand in the kitchen and offers tips on how to make your table sparkle with warmth and beauty.
There's a Valentine's Day Chocolate Feast not to be missed, a Mother's Day dinner that can actually be prepared by Dad and the kids, a Fourth of July picnic that lights up the palate, and many other red-letter feasts. There are even recipes that help turn leftovers into delectable dishes.

Easy Dinners Vegetarian or Planning Meals

2008-12-23T14:09:00.000-08:00

Easy Dinners Vegetarian

Author: Better Homes Gardens
Whether you are a vegetarian or a meat-eater looking to add more meatless meals to your diet, this book is for you. From eggs and cheese to soups and stews—and lots in between—you're sure to find dozens of recipes to satisfy. And a bonus to the cook in a hurry: most recipes can be made in 30 minutes or less. Features include:.

Special section on healthy eating—vegetarian style
Full-color photo of every recipe
Complete nutrition analysis for every recipe
Timesaving tips
Recipes with ingredients familiar to the home cook

Go to: The Stress Effect or Children with Disabilities
Planning Meals (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.
Durable: A laminated finish helps Quamut charts withstand repeated use (Car Care & Roadside Emergencies) and abuse (Cooking Basics).
Tired of takeout?
Planning a weekly menu not only reduces the time and money you spend on food, it also gives you control over what goes into each meal you make for yourself, family, and friends. Read on for a taste of how to:
Shop for food more efficiently and cost-effectively
Plan meals and schedule your cooking time in advance
Cook for kids, dinner parties, picnics, potlucks, and other gatherings

	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

	Foreword	7
	Baking Basics	8
	Cookies	24
	Quick Breads & Crackers	76
	Yeast Breads	114
	Souffles, Custards & Baked Desserts	168
	Pies & Tarts	202
	Specialty Pastry	258
	Cakes	290
	Frostings, Fillings & Flourishes	350
	Index	367

	Foreword	4
	The shunju way	6
	The seasonal kitchen	30
	Spring	34
	Summer	90
	Autumn	142
	Winter	192
	Appendices	242
	Step by step preparation techniques
	Glossary of ingredients
	Mail-order sources of ingredients
	Acknowledgments
	Chefs

	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

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

	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

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