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.

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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

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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.