Fundamentals of Meal Management or Just Me Cookin in Germany

Fundamentals of Meal Management

Author: Margaret McWilliams

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

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Just Me Cookin in Germany

Author: Dawn Marie Schrandt

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

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

Table of Contents:

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

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

500 Desserts: From Simple Classics to Wickedly Indulgent Treats

Author: Ann Kay

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

Book about: Magic Salsa or Roots and Recipes

Rediscovering Rikyu and the Beginnings of the Japanese Tea Ceremony

Author: Herbert Plutschow

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

Table of Contents:

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

Burst of Flavor or Romance of Wine

Burst of Flavor: The Fine Art of Cooking with Spices

Author: Kusuma Cooray

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

Table of Contents:

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

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

Romance of Wine

Author: Ben Gal

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

Taste of Memory or New and Easy Method of Cookery

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

Author: Marion Halligan

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

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New and Easy Method of Cookery

Author: Elizabeth Cleland

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

Beginners Grub or 50 Fabulous First Courses

Beginner's Grub

Author: Alastair Williams

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

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

Author: Christine Ingram

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

Joe Tildens Recipes For Epicures or Cooks in My Kitchen

Joe Tilden's Recipes For Epicures

Author: Joe Tilden

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

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

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

Author: Gail Norton

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

Table of Contents:

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

Seasons or International Cooking for the Kosher Home

Seasons: A Year of Great Tastes

Author: DK Publishing Inc

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

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International Cooking for the Kosher Home

Author: Betty S Goldberg

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

Publishers Weekly

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

Library Journal

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

Frozen Cocktails or Country Wild

Frozen Cocktails (Quamut)

Author: Quamut

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

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

Don’t forget your umbrella.

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

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

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

Country Wild

Author: David Larkin

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

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

Alcohol Gender and Culture or Single Malt Whiskey

Alcohol, Gender and Culture

Author: Gefou Madianou

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

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

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

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Single Malt Whiskey: An Italian Passion

Author: Umberto Angeloni

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

One Dish Meals from Popular Cuisines or Six Plates Over Texas

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

Author: Su Huei Huang

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

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Six Plates Over Texas

Author: Jason M Marshburn

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

Jam Manufacture Its Theory and Practice or Soul of Southern Cooking

Jam Manufacture - Its Theory and Practice

Author: William C Jago

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

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

Soul of Southern Cooking

Author: Kathy Starr

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

Cookin Cajun Cooking School Cookbook or Wild Olive

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

Author: Lisette Verlander

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

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

Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Something New in Sandwiches or Complete Fish and Game Cookbook

Something New in Sandwiches

Author: Whit

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

Go to: MCTS or Crashing the Gate

Complete Fish and Game Cookbook

Author: A D Livingston

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

Library Journal

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

Cooking Salmon and Steelhead or Welcome to Culinary School

Cooking Salmon and Steelhead: From the Water to the Platter

Author: Scott Haugen

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

Table of Contents:

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

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

Welcome to Culinary School: A Culinary Student Survival Guide

Author: Daniel Traster

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

Food Soul or Low Carb Slow Easy

Food & Soul: Easy and Tasty Vegetarian Cookery

Author: Nayna Dattani

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

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

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

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

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

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Low-Carb, Slow & Easy

Author: Frances Towner Giedt

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

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

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

Malt Whisky or Provence of Alain Ducasse

Malt Whisky: A Contemporary Guide

Author: Graham Moor

A region by region guide to Scottish distilleries.

Look this: My Life as a Pancreas or Live Large

Provence of Alain Ducasse

Author: Alain Ducass

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

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

Curtis Aikens or Chocolate Lovers Wire O Journal

Curtis Aikens': Guide to the Harvest

Author: Curtis G Aikens

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

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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.